Freddie Duncan

01/03/2026

I made homemade oatmeal cream pies!! Ill post the recipe I used.
Mix together wet ingredients 1/2 cup softened butter with 3/4 cup sugar, 1 TBS molasses, 1 egg and 1 tsp of vanilla extract. Next mix together your dry ingredients 1 1/2 cup flour, 1/2 cup oatmeal, 1/2 tsp baking soda and 1/2 tsp good salt. Combine with wet ingredients. Scoop 1 tablespoon balls onto cookie sheet and bake at 350 degrees for 9-10 minutes. Next make your filing. Mix together 1/2 cup softened butter with 1 cup powdered sugar, 1 tsp vanilla extract, 1/4 tsp good salt and 1 tbs milk. Assemble your oatmeal cream pies and enjoy 🤗

01/03/2026

Ribeye steak - Don't LOSE this recipe
Ingredients:
2 ribeye steaks
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Instructions:
Preheat a grill or skillet to mediumhigh heat.
Rub the steaks with olive oil and seasonings.
Place the steaks on the grill or skillet and cook for 4 to 5 minutes per side for mediumrare.
Let the steaks rest for 10 minutes before slicing and serving. Enjoy!

01/03/2026

I will never boil eggs in water again!! I have been wanting to try this and when I saw the most recent boiled egg post, I had to try it right then. So, this morning at 4:30 am I tried my luck and they are PERFECT! Easiest boiled eggs to peel EVER! THIS is why I love this group!!
Just place the number of eggs you want to cook on the rack, set the temp at 270F for 15 minutes. I left two in for 17 minutes for a dryer yolk. No piercing the egg. When they are done, put them in a bowl of water and ice until they cool, then peel. Enjoy!
Note: Some AF wattages or temps will vary so don't get discouraged if they are soft boiled or over cooked the first time, just adjust accordingly.

01/03/2026

Old-Time Oven Peach Cobbler
Warm, gooey, and full of peachy goodness!
Ingredients:
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk
1 1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
4 cups fresh peach slices (or 1 can, drained)
Directions:
Preheat the Oven:
Preheat to 375°F (190°C). Pour the melted butter directly into a 9x13-inch baking dish.
Make the Batter:
In a bowl, whisk together the flour, sugar, baking powder, cinnamon (if using), and milk until smooth. The batter will be thin—just right!
Assemble the Cobbler:
Pour the batter over the melted butter in the dish. Do not stir! Evenly distribute the peach slices over the batter. Again—don’t mix!
Bake:
Bake uncovered for 40–45 minutes, or until the top is golden and crisp and the edges are bubbly.
Cool Slightly & Serve:
Let it rest for 5–10 minutes before scooping into bowls. Serve warm with vanilla ice cream or whipped cream!
Nutritional Information:
Prep Time: 10 minutes | Bake Time: 45 minutes | Total Time: 55 minutes
Calories per serving: ~280 | Serves 8

01/03/2026

Irresistible Mini Crème Brûlée Cheesecakes
These Mini Crème Brûlée Cheesecakes combine the silky texture of classic cheesecake with the crisp, caramelized sugar topping of crème brûlée. Perfectly portioned and incredibly delicious, they make a sophisticated yet simple dessert for any occasion.
The first time I made these Mini Crème Brûlée Cheesecakes, they became an instant favorite at our family gatherings. The creamy cheesecake filling with the crunchy caramelized sugar topping had everyone coming back for more.
This is how you can make Mini Crème Brûlée Cheesecakes.
Ingredients:
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar (for crust)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for caramelized topping)
Directions:
1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
3. In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the heavy cream and vanilla extract until fully incorporated.
4. Pour the cheesecake filling over the crusts in the muffin tin, filling each about three-quarters full.
5. Bake for 18-20 minutes, or until the centers are set and slightly jiggly. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours, or until fully chilled.
6. Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and crisp. Allow the sugar to cool for a few minutes to harden.
7. Serve chilled and enjoy the creamy texture with a crunchy caramelized sugar topping!
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 40 minutes | Servings: 12 | Calories: 250 per serving

01/03/2026

01/03/2026

Red Velvet Buttermilk Cake
Ingredients:
For the Red Velvet Buttermilk Cake:
2 ½ cups (315g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tsp unsweetened cocoa powder
1 ½ cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tbsp (30ml) red food coloring (liquid or gel)
1 tsp white distilled vinegar
2 tsp vanilla extract
For the Cream Cheese Frosting:
1 cup (225g) unsalted butter, softened
16 oz (450g) cream cheese, softened
5 cups (600g) powdered sugar
1 tbsp vanilla extract
Pinch of salt
Preparation
Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment).
In a large mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until fully blended.
Gradually add the dry ingredients to the wet mixture, whisking just until combined. Do not overmix to maintain a tender crumb.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then carefully remove and place on a wire rack to cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the butter and cream cheese together until light and fluffy (about 3 minutes).
Add powdered sugar, one cup at a time, mixing well after each addition.
Stir in vanilla extract and a pinch of salt. Beat for an additional 2 minutes until smooth and creamy.
If the frosting is too soft, chill for 10–15 minutes before assembling the cake.
Assemble the Cake:
Level each cake layer using a serrated knife if needed.
Place the first layer on a cake board or stand. Spread a generous layer of frosting on top.
Repeat with the second and third layers then pipe frosting on top and decorate with red velvet crumbs.
Slice, Serve and Enjoy

01/03/2026

Lasagne Soup tonight! Wonderful meal on a cold rainy night. I use these little noodles that look like mini-lasagne, called mafalda. I only use 6 oz. Must express something to keep getting my recipes.... Thank you
Ingredients:
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper

01/03/2026

Banana pudding cheesecake fluff
16 oz heavy whipping cream
8 oz cream cheese
1 oz sugar free banana pudding mix
Mix together in a bowl and refrigerate for 2 hours! Sooo YUMMY

01/03/2026

K-Mart Submarine Sandwich - Exact Recipe 🥪
I know this may sound silly... but having them wrapped in plastic made them taste so much better! I swear I can remember that taste!
Ingredients:
4 submarine rolls (White Soft Split Sara Lee)
8 slices salami with peppercorns
4 slices Oscar Mayer bologna
4 slices Oscar Mayer honey-roasted ham
4 slices Kraft American cheese
¼ onion, sliced paper thin
½ oz lettuce, shredded
2 tomatoes, sliced ⅛ inch thick
1 oz yellow banana pepper rings
1 dill pickle, sliced paper thin
1 oz French's yellow mustard
Instructions:
Split rolls lengthwise
Spread mustard on both sides
Layer: salami, bologna, ham, cheese
Add vegetables: lettuce, tomato, onion, pickles, banana peppers
Wrap tightly in plastic wrap
Let sit 30 minutes before serving
The plastic wrap is key - it lets all those flavors meld together just like the originals!

01/03/2026

Mornings used to be a blur until these cottage cheese apple cinnamon popover pancakes landed in my life—they taste like dessert but keep me fueled until lunch.
Cottage Cheese Apple Cinnamon Popover Pancakes
Nutrition info: 280 kcal | 12 g protein | 6 g fat | 40 g carbs
ingredients:
1 cup cottage cheese
2 large eggs
½ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 small apple, grated
Butter for cooking

01/03/2026

My Hawaiian friend showed me this recipe! Been a house fave since!
1 can (20 oz) crushed pineapple (drained, reserve 2 tbsp juice)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 cup shredded coconut (sweetened or unsweetened)
1 cup whipped topping (like Cool Whip, thawed)
1/2 cup chopped macadamia nuts (or pecans, walnuts, or almonds)
mix all together & then chill for an hour or two. Serve with gram crackers or whatever you want to eat it with is my suggestion.