• 1 (20-ounce) bag frozen waffle fries
• 16 ounces shredded mozzarella/provolone/italian blend cheese
• ½ cup marinara sauce, or more if desired
• ⅓ cup mini pepperoni
• ½ teaspoon italian seasoning
• 3 tablespoons finely grated parmesan cheese, for topping
• fresh basil, for topping
• pinch crushed red pepper flakes

Instructions 

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Spread the fries in a single layer on the baking sheet. Bake for 20 to 25 minutes, or until crispy and crunchy.
• Remove the fries and top with half of the shredded cheese. Drizzle on some marinara sauce, all over the cheese. Add the pepperoni, remaining cheese and italian seasoning.
• Return the pan to the oven for 5 to 10 minutes, just until the cheese melts and the pepperoni is crispy.
• Sprinkling all over with parmesan cheese and the fresh basil. Top with pepper flakes if desired. Serve immediately!

Ingredients

• 2 lb. ground chuck
• 3 cloves garlic, minced (optional)
• 1 12- to 4-oz. can tomato sauce
• 1 10-oz. can Ro-tel diced tomatoes and chilies
• 1/2 tsp. salt
• 1 tsp. ground oregano
• 1 Tbsp. ground cumin
• 2 Tbsp. chili powder, plus more to taste
• 1 14-oz. can kidney beans, drained and rinsed
• 1 14-oz. can pinto beans, drained and rinsed
• 1/4 cup masa (corn flour) or regular corn meal
• 1/2 cup warm water
• Individual bags of Fritos
• Grated sharp cheddar cheese
• Diced red onion (optional)

Directions

Directions

• 1. In a pot, brown the ground chuck with the garlic over medium-high heat. Add the tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and reduce the heat to low. Simmer for 30 minutes.
  2. Add the beans; stir to combine. Cover and simmer for another 20 minutes. 
  3. Mix the masa with the warm water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
  4. To serve, slice the Frito bags open lengthwise. Pile in chili and cheese, and diced onion, if using. Serve immediately with plastic forks. A crowd-pleaser!

Ingredients:
5 ears corn, shucked
Vegetable oil, for brushing
Kosher salt
2 tablespoons unsalted butter
1/2 red onion, finely diced
2 cloves garlic, minced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeño pepper, finely diced (scrape out half
the seeds and membranes)
1 8-ounce package cream cheese, at room
temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 pound Monterey jack cheese, shredded (about
4 cups)
2 scallions, thinly sliced
1 4-ounce can diced green chiles
Chili powder, for sprinkling
Tortilla chips, for serving

Directions

1. Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
2. In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
3. Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
4. In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
5. Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
6. Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

“Do not let any unwholesome talk come out of your mouths, but only what is helpful for building others up according to their needs, that it may benefit those who listen.”

Ephesians 4:29 NIV

1.  Complaining.

2.  Blaming others.

3.  Negative self-talk.

4.  Dwelling on the past.

5.  Resistance to change.

6.  Needing approval of others.

7.  Doubting God’s plan for your life.

Have a great day

Be Joyful

Serves 4 Prep Time: 30 minutes Total Time: 30 minutes, plus 30 minutes to rest the dough

• 2 cups all-purpose flour or Tipo “00” flour, spooned into measuring cup and leveled off
• 3 large eggs
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon salt

Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix at a medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it’s needed. If the dough seems wet, you can add 1 tablespoon more flour at a time. Once the dough has come together, switch to the dough hook attachment and knead it at medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.

By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating chewy, resilient pasta.

After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.

Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)

*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.

Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store it on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests.

It’s best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.

To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve.

Notes

Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn slightly greenish after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, for about 1 hour, then transfer it to a freezer-safe bag or container. When you’re ready to cook, there’s no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer.

Nutrition Information

Calories: 291kcal, Carbohydrates: 48g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 235mg, Sodium: 140mg, Fiber: 2g

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