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Fuelrz Natural Muffins', Silverdale, WA (2026)

06/18/2025

The Best Banana Pudding Ever
Ingredients
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Instructions
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
Enjoy ❤

06/06/2025

Not So Impossible Cheeseburger Pie

Ingredients:
1 lb ground beef
1 small onion, chopped
1 cup shredded cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon yellow mustard
1 tablespoon ketchup
Pickle slices (optional, for topping)

Instructions:
1. Preheat your oven to 400°F.
2. In a skillet, cook the ground beef and onion over medium heat until beef is browned. Drain the excess grease.
3. Stir in salt, pepper, mustard, and ketchup. Spread the beef mixture evenly in a greased 9-inch pie plate.
4. Sprinkle shredded cheddar cheese over the beef.
5. In a bowl, whisk together Bisquick mix, milk, and eggs until smooth. Pour this batter over the beef and cheese.
6. Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
7. Let it sit for 5 minutes before slicing. Top with pickle slices if desired!

Nutritional Information:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Calories: 360 per slice
Servings: 6

06/01/2025

Deep Hamburger Sausage Pepperoni Pie

Ingredients:
1. 2 ready-bake pie crusts (from 1 box, approx. 450 g total)
2. 200 g shredded mozzarella cheese
3. 100 g shredded cheddar cheese or provolone cheese
4. 225 g ground beef
5. 225 g Italian sausage (optional, casings removed)
6. 100 g pepperoni slices
7. 350 ml pizza sauce or marinara sauce
8. 1 teaspoon Italian seasoning
9. 0.5 teaspoon garlic powder, plus extra for topping
10. 0.5 teaspoon red pepper flakes (optional)
11. 45 ml melted butter (for brushing crust)

Directions:
1. Cook the ground beef and Italian sausage in a skillet over medium heat until thoroughly browned. Drain any excess fat and set the meats aside to cool slightly.
2. Preheat the oven to 220°C (425°F).
3. Roll out one pie crust to fit a deep-dish pie pan or a deep skillet. Spread half of the mozzarella evenly over the base.
4. Evenly distribute the cooked ground beef, Italian sausage, and half of the pepperoni over the cheese layer.
5. Pour the pizza sauce or marinara evenly across the meat and pepperoni layer. Sprinkle with Italian seasoning, garlic powder, and, if desired, red pepper flakes.
6. Scatter the remaining mozzarella and shredded cheddar or provolone on top. Arrange the remaining pepperoni slices over the cheese.
7. Place the second pie crust over the filling to cover. Crimp the edges to seal, then brush the top with melted butter and a light sprinkle of garlic powder.
8. Bake on the center rack for 20–25 minutes, until the crust turns golden brown and the cheese is bubbling.
9. Remove from the oven and let cool for several minutes before slicing. Serve warm.

Preparation Time: Not specified | Cooking Time: 20-25 minutes | Total Time: Not specified | Calories: Not specified | Servings: Not specified

05/29/2025

🧀 Smoked Brisket & Beer Cheese Pretzel Bombs
Tender smoked brisket and creamy beer cheese wrapped in golden pretzel dough—these stuffed bombs are the ultimate comfort food snack or party appetizer.

🛒 Ingredients
1 lb smoked brisket, shredded

1 cup beer cheese dip

1 can refrigerated biscuit dough

¼ cup baking soda

2 cups warm water

Coarse salt, for topping

Melted butter, for brushing

👨‍🍳 Instructions
1️⃣ Preheat & Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2️⃣ Make the Filling
In a bowl, mix together the shredded brisket and beer cheese dip until well combined.

3️⃣ Stuff the Dough
Lightly flour your work surface. Flatten each biscuit round slightly.
Place a spoonful of brisket-cheese filling in the center of each one.
Wrap the dough around the filling, pinch to seal, and roll into a ball.

4️⃣ Pretzel Dip
In a bowl, dissolve the baking soda in warm water.
Dip each dough ball briefly into the solution, then place seam-side down on the baking sheet.

5️⃣ Bake
Sprinkle each bomb with coarse salt.
Bake for 12–15 minutes or until golden brown and puffed.

6️⃣ Finish & Serve
Remove from oven and brush with melted butter.
Serve warm and enjoy—perfect with extra beer cheese on the side!

💡 Tips & Variations
Cheese Options: Swap beer cheese with cheddar or pepper jack for more bite.

Make It Spicy: Add pickled jalapeños to the filling.

Storage: Reheat in a toaster oven or air fryer for best texture.

Shortcut: Use pre-cooked brisket or leftover BBQ for faster prep.

05/24/2025

Garlic Parmesan Cheeseburger Bombs
Cheesy, garlicky beef-filled dough bites—golden, melty, and perfect for snacking or sharing.

Ingredients

Filling:

1 lb ground beef

Salt, pepper, garlic & onion powder

1 tbsp Worcestershire sauce

1 cup shredded cheddar or mozzarella

Optional: bacon, pickles, caramelized onions

Dough:

1 tube biscuit or pizza dough (cut into 8–12 pieces, flattened)

Topping:

2 tbsp melted butter

1 tsp minced garlic or garlic powder

2 tbsp grated Parmesan

Chopped parsley (optional)

Instructions

Cook beef with seasonings and Worcestershire; drain and cool. Stir in cheese.

Fill dough circles with 1–2 tbsp of the mixture. Seal and roll into balls.

Place on baking sheet, seam-side down. Brush with garlic butter and sprinkle with Parmesan.

Bake at 375°F (190°C) for 15–18 mins until golden.

Top with more butter and parsley. Serve warm with dips.

Notes
Make ahead, freeze leftovers, or switch it up with your favorite add-ins.

05/22/2025

Salt and Pepper Spare Ribs Recipe

Ingredients:

Pork ribs: 500g
Egg: 1
Cornstarch: appropriate amount
Scallions: 2 stalks
Ginger: 3 slices
Garlic: 2 cloves
Salt: appropriate amount
White pepper: appropriate amount
Cooking wine: 1 tablespoon
Light soy sauce: 1 tablespoon
Sugar: 1 teaspoon
Five-spice powder: 1/2 teaspoon
Peppercorns: 1 teaspoon
Dried chili: 1-2 (adjustable according to taste

Procedure:

1. Rib processing:
First, cut the pork ribs into small pieces that are suitable for eating, rinse them with clean water, and remove blood and impurities. - Then, put the ribs in a pot, add enough water, put in a few slices of ginger and 1 tablespoon of cooking wine, boil over high heat, skim off the foam, cook for 5-10 minutes, then remove the ribs, rinse them with clean water, and drain the water.

2. Marinate the ribs:
Put the cleaned ribs in a bowl, add salt, white pepper, soy sauce, sugar and five-spice powder, stir well, marinate for more than 30 minutes, so that the ribs can fully absorb the flavor of the seasoning.

3. Make the frying batter:
Beat an egg in a bowl, stir well, and evenly coat the marinated ribs with egg liquid. - Put the ribs coated with egg liquid into the starch and evenly coat them with a layer of starch.

4. Fry the ribs:
Pour enough cooking oil into the pot and heat it to 50%. Put the ribs coated with starch into the oil one by one, fry slowly over medium-low heat until golden brown, and remove from the oil.

5. Make pepper and salt powder:
In another small bowl, mix appropriate amounts of salt, white pepper, five-spice powder and a small amount of sugar to make homemade pepper and salt powder.

6. Stir-fry the ribs:
Leave a small amount of oil in the pot, heat it, add the chopped scallions, ginger slices and garlic cloves, and stir-fry until fragrant. - Pour the fried ribs into the pan, stir-fry quickly, sprinkle with the previously prepared pepper and salt powder, and adjust the amount according to your personal taste. - Finally, you can add the chopped green pepper or other vegetables, stir-fry quickly and evenly before serving

05/21/2025

Brown Sugar Beef Chops with Herb-Infused Butter
Delicious Brown Sugar Beef Chops with Herb-Infused Butter
Ingredients:

For the Beef Chops:

4 beef chops
1/4 cup brown sugar
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
For the Herb-Infused Butter:

1/2 cup unsalted butter, softened
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon lemon zest
Salt, to taste
Black pepper, to taste
Directions:

Prepare the Beef Chops:

Preheat the oven to 375°F (190°C).
Season the beef chops with salt, black pepper, and paprika.
In a small bowl, mix brown sugar and minced garlic. Rub this mixture over the beef chops.
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the beef chops for 2-3 minutes on each side until browned.
Transfer the skillet to the oven and bake for 15-20 minutes until the beef chops are cooked to your desired doneness.
Prepare the Herb-Infused Butter:

In a bowl, mix softened butter, chopped parsley, chopped thyme, chopped rosemary, minced garlic, lemon zest, salt, and black pepper until well combined.
Spoon the herb-infused butter onto a piece of plastic wrap or parchment paper and roll it into a log shape. Refrigerate until firm.
Serve:

Once the beef chops are cooked, top each chop with a slice of herb-infused butter.
Let the butter melt over the warm beef chops.
Serve immediately and enjoy this delicious meal!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 500 per serving | Servings: 4 servings

05/20/2025

Chicken Alfredo Pasta

Ingredients:

16 ounces dry fettuccine pasta

1 pound boneless, skinless chicken breasts

1 teaspoon Italian seasoning

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1/2 cup unsalted butter (cut into large cubes)

2 cups heavy whipping cream

1 clove garlic, minced

3/4 teaspoon garlic powder

3/4 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups freshly grated Parmesan cheese

Chopped fresh parsley (optional, for garnish)

Directions:

Cook the Pasta:

Bring a large pot of salted water to a boil.

Add the fettuccine and cook until al dente, following package instructions (approximately 10 minutes).

Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare the Chicken:

Season the chicken breasts with Italian seasoning, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

In a large nonstick skillet, heat the olive oil over medium-high heat.

Once the oil is shimmering, add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (74°C).

Add 1 tablespoon of butter to the skillet during the last few minutes of cooking to enhance flavor.

Transfer the cooked chicken to a cutting board, let it rest for 3 minutes, then slice into 1/2-inch-thick pieces. Cover with foil to keep warm.

Make the Alfredo Sauce:

In the same skillet, reduce heat to medium-low and add 1/2 cup of butter and the heavy whipping cream. Whisk until the butter has melted and the mixture is smooth.

Add the minced garlic, garlic powder, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine.

Bring the sauce to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it begins to thicken.

Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to reach the desired consistency.

Combine and Serve:

Remove the sauce from heat and add the cooked fettuccine, tossing to coat the pasta evenly.

Divide the pasta among serving plates and top with the sliced chicken.

Garnish with chopped fresh parsley, if desired.
Cooking in the Midwest

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Calories: Approximately 919 kcal per serving | Servings: 6

05/18/2025

🍑 Slow Cooker Peach Dump Cake 😋

Ingredients:
1 can (21 oz) cut peaches (with juice)
1 box yellow cake mix
6 oz butter (cut into chunks)
1/3 cup walnuts (crushed, optional)
1 tsp cinnamon
1/2 tsp nutmeg
Vanilla ice cream

Instructions:
1️⃣ Pour peaches with juice into a 6-quart slow cooker.
2️⃣ Evenly spread cake mix over peaches. Sprinkle walnuts, cinnamon, and nutmeg on top. Do not mix.
3️⃣ Place butter chunks on top of the cake mixture.
4️⃣ Cook on high for 2 hours.
5️⃣ Serve warm with a scoop of vanilla ice cream. Enjoy

05/16/2025

🥔✨ Crispy Chickpea & Sweet Potato Fritters – golden bites of flavor you’ll crave all week! 🌱💫

Crispy Chickpea & Sweet Potato Fritters

Ingredients:

- 1 cup cooked sweet potato, mashed
- 1 (15 oz) can chickpeas, rinsed and mashed
- 1/4 cup red onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup oat flour (or any flour of choice)
- Salt and pepper to taste
- Olive oil for pan frying

Steps:
1. In a large bowl, combine mashed sweet potato and chickpeas. Mix until well combined but still a little chunky.
2. Add onion, garlic, cilantro, cumin, smoked paprika, flour, salt, and pepper. Stir until a thick dough forms.
3. Heat a nonstick skillet over medium heat with a drizzle of olive oil.
4. Scoop about 2 tablespoons of the mixture, shape into a patty, and place onto the hot skillet.
5. Cook for 3–4 minutes per side, until golden brown and crispy.
6. Remove and place on a paper towel–lined plate. Repeat with remaining mixture.
7. Serve warm with lemon wedges or your favorite dipping sauce like yogurt tahini or spicy mayo.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: 85 kcal per fritter | Servings: 12 fritters

Fuelrz Natural Muffins'

06/18/2025

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