Jessica's Joyful Kitchen

Prep Time: 5 minutes Cook Time: 4½ hours Total Time: 4 hours 35 minutes Servings: 8 Category: Main Dish ⸻ Notes After Making No extra salt needed. ⸻ Ingredients 1 (32 oz) bag frozen meatballs 1 stick unsalted butter 1 (1 oz) packet Au Jus gravy mix or French onion soup mix 3 tablespoons ranch seasoning ½ cup water 6–8 pepperoncini peppers ½ cup pepperoncini juice ⸻ Instructions Add all ingredients directly to the crockpot. Cover and cook on low for 4½ hours. Stir before serving. Serve over rice, mashed potatoes, or pasta. ⸻ Jessica’s Notes Best served with: Mashed potatoes, rice, egg noodles, or as an appetizer with toothpicks. Wine pairing: A medium-bodied Merlot or spicy Zinfandel balances the rich, savory sauce. Prep Ahead: Add all ingredients to the slow cooker insert ahead of time and refrigerate until ready to cook. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F degrees until intern...

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 8 Category: Main Dish ⸻ Notes After Making ⸻ Ingredients 1½ pounds boneless, skinless chicken breast 2 tablespoons olive oil 2 cups chicken broth 4 cups water 1 pound penne pasta 2 tablespoons dry ranch seasoning (or 1-ounce packet) 8 ounces cream cheese, cubed Salt and pepper, to taste 1 cup cooked and crumbled bacon (about 6 slices) 2 cups shredded cheddar cheese ⸻ Instructions Cook the chicken, if needed. Instant Pot: Add chicken with 1 cup water, salt, and pepper. Cook on High Pressure for 8 minutes. Allow a 5-minute natural release, then quick release. Shred using a hand mixer or two forks. Preheat oven to 375°F. In a large pot, add chicken broth and water. Bring to a boil over high heat. Stir in the penne pasta. Reduce heat to medium-high and cook at a simmer, stirring occasionally, until the pasta is al dente. While the pasta cooks, shred the chicken using two forks...

Prep Time: 20 minutes Cook Time: 12–16 minutes Total Time: About 45 minutes Servings: 12 Category:  Snack ⸻ Notes After Making ⸻ Ingredients Main Ingredients 2 cups (250g) all-purpose flour ⅓ cup (66g) granulated sugar 1 tablespoon baking powder ¾ teaspoon table salt ½ cup (113g) cold unsalted butter ½ cup (110g) sourdough discard ¼ cup (60ml) heavy cream 1 teaspoon vanilla extract 1.5 ounces (45g) Nutella Optional Chocolate Glaze ¾ cup (95g) powdered sugar 2 tablespoons (14g) natural cocoa powder 2–3 tablespoons milk ½ teaspoon vanilla extract ⸻ Instructions Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1-second intervals until the butter is well distributed, leaving some pea-sized pieces. In a small bowl or measuring cup, stir together t...