My Style Recipe

**Biscuits and Sausage Gravy Breakfast Pizza** 🍕🍳🥓

**Ingredients:**

* **For the Pizza Crust:**
* 1 cup (120g) all-purpose flour
* 1 tsp (5g) baking powder
* 1/2 tsp (2.5g) salt
* 1/4 cup (57g) cold unsalted butter, cut into cubes
* 1/2 cup (120ml) cold milk
* **For the Sausage Gravy:**
* 1 lb (450g) breakfast sausage, casings removed
* 1/4 cup (60ml) all-purpose flour
* 3 cups (720ml) milk
* 1 tsp (5g) salt
* 1/2 tsp (2.5g) black pepper
* **For the Topping:**
* 4 large refrigerated biscuits (approx. 8 oz/225g)
* 1/2 cup (60g) shredded cheddar cheese
* 1/4 cup (30g) chopped green onions (optional)

**Directions:**

1. **Prepare the Pizza Crust:** Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold milk, mixing until just combined. Turn dough out onto a lightly floured surface and knead gently for a few seconds. Pat or roll the dough into a 12-inch (30cm) circle. Transfer to a baking sheet lined with parchment paper.

2. **Bake the Crust:** Bake for 12-15 minutes, or until lightly golden. Remove from oven and set aside.

3. **Make the Sausage Gravy:** While the crust is baking, cook sausage in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.

4. **Thicken the Gravy:** Sprinkle flour over the cooked sausage and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring occasionally, until the gravy has thickened. Season with salt and pepper to taste.

5. **Assemble the Pizza:** Spread the sausage gravy evenly over the baked pizza crust.

6. **Add Biscuits:** Top with 4 refrigerated biscuits, separating them slightly.

7. **Bake and Cheese:** Bake for another 8-10 minutes, or until biscuits are golden brown and heated through. Remove from oven and sprinkle with shredded cheddar cheese and green onions (if using).

8. **Serve:** Let cool slightly before slicing and serving. Enjoy your Biscuits and Sausage Gravy Breakfast Pizza!

# # Chocolate Caramel Peanut Butter Pretzel Bars 🍫🥜🥨🍬

**Ingredients:**

* **Pretzel Crust:**
* 1 ½ cups (190g) pretzel sticks, finely crushed
* ½ cup (60g) unsalted butter, melted
* ¼ cup (50g) granulated sugar
* **Peanut Butter Layer:**
* 1 cup (225g) creamy peanut butter
* ½ cup (115g) powdered sugar
* ¼ cup (60ml) milk
* 1 teaspoon vanilla extract
* **Caramel Layer:**
* 1 (14 ounce/397g) can sweetened condensed milk
* ¼ cup (60ml) butter
* ½ cup (100g) packed light brown sugar
* **Chocolate Layer:**
* 12 ounces (340g) semi-sweet chocolate chips
* 6 ounces (170g) milk chocolate chips
* ¼ cup (60ml) heavy cream

**Directions:**

1. **Prepare the Pretzel Crust:** Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20cm) baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily. In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.

2. **Make the Peanut Butter Layer:** In a separate bowl, beat together peanut butter, powdered sugar, milk, and vanilla extract until smooth and creamy. Spread evenly over the cooled pretzel crust.

3. **Prepare the Caramel Layer:** In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and brown sugar. Stir constantly until the butter is melted and the mixture is smooth and bubbling. Bring to a gentle simmer, stirring frequently, for about 2-3 minutes, or until the caramel slightly thickens. Remove from heat and let cool slightly. Pour the caramel evenly over the peanut butter layer.

4. **Make the Chocolate Layer:** In a microwave-safe bowl, combine semi-sweet and milk chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Pour the melted chocolate over the caramel layer and spread evenly.

5. **Chill and Cut:** Refrigerate the bars for at least 2-3 hours, or until the chocolate is completely set. Once firm, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!

Ranch Taco Soup 🌮🍲🥣

Ingredients:

* 1 tbsp (15ml) olive oil
* 1 large onion, chopped (approx. 1 cup/240ml)
* 2 cloves garlic, minced
* 1 lb (450g) ground beef
* 1 (15 oz/425g) can diced tomatoes, undrained
* 1 (15 oz/425g) can kidney beans, rinsed and drained
* 1 (15 oz/425g) can black beans, rinsed and drained
* 1 (10 oz/280g) can diced tomatoes and green chilies (Rotel), undrained
* 1 cup (240ml) beef broth
* 1 packet (1 oz/28g) ranch seasoning mix
* 1 cup (240ml) shredded cheddar cheese
* Optional toppings: sour cream, avocado, tortilla chips, green onions

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Stir in the diced tomatoes (undrained), kidney beans, black beans, Rotel (undrained), and beef broth. Bring the mixture to a simmer.
4. Reduce heat to low, stir in the ranch seasoning mix, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
5. Stir in shredded cheddar cheese until melted.
6. Serve hot, topped with your favorite toppings such as sour cream, avocado slices, crushed tortilla chips, and/or chopped green onions. Enjoy!