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Mysavouryrecipes, Orlando, FL (2026)

08/16/2026

Million Dollar Deviled Eggs 🥚✨

Creamy, tangy, and extra rich.

Ingredients:

• 12 large eggs
• ½ cup mayonnaise
• 2 teaspoons yellow mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons sweet pickle juice
• 2 teaspoons granulated sugar
• 2 tablespoons butter, melted and cooled
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• Paprika, optional for garnish

Instructions:

1.Place the eggs in a medium saucepan and cover them with cold water by about 1 inch.
2.Bring the water to a boil over medium-high heat.
3.Once boiling, cover the saucepan and turn off the heat.
4.Let the eggs sit covered for 12 minutes.
5.Transfer the eggs to a bowl of ice water and chill for 10 minutes.
6.Peel the cooled eggs carefully.
7.Slice each egg in half lengthwise.
8.Remove the yolks and place them in a medium mixing bowl.
9.Mash the yolks thoroughly with a fork until finely crumbled.
10.Add the mayonnaise, yellow mustard, Dijon mustard, pickle juice, sugar, melted butter, salt, and black pepper.
11.Stir until the filling is smooth and creamy.
12.Spoon or pipe the yolk mixture evenly into the egg white halves.
13.Sprinkle lightly with paprika if desired.
14.Refrigerate until chilled before serving.

Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 10 minutes
Total Time: 47 minutes
Servings: 24 deviled egg halves
Calories: ~75 kcal per half

08/15/2026

Deviled Egg Chicken Salad 🍗🥚🥗✨

Creamy, tangy, and packed with protein.

Ingredients:

• 4 large eggs
• 2 cups cooked chicken, chopped
• ½ cup mayonnaise
• 1 celery stalk, finely diced
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon yellow mustard
• 1 tablespoon sweet relish
• 2 teaspoons white vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika

Instructions:

1.Place the eggs in a small saucepan and cover them with cold water by about 1 inch.
2.Bring the water to a gentle boil over medium-high heat.
3.Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 minutes.
4.Transfer the eggs to a bowl of ice water and cool for 5 minutes.
5.Peel the eggs and slice them in half.
6.Remove the yolks and place them in a small mixing bowl.
7.Chop the egg whites and add them to a large bowl with the cooked chicken.
8.Mash the egg yolks with a fork until finely crumbled.
9.Add the mayonnaise, celery, chives, yellow mustard, sweet relish, vinegar, salt, black pepper, and paprika to the yolks.
10.Stir until the dressing is smooth and creamy.
11.Pour the dressing over the chicken and chopped egg whites.
12.Fold gently until everything is evenly coated.
13.Cover and refrigerate for at least 1 hour for the best flavor.
14.Stir gently before serving.
15.Serve on sandwich bread, croissants, crackers, wraps, or lettuce cups.

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6
Calories: ~290 kcal per serving

08/15/2026

Strawberry Cheesecake Lush 🍓🍰✨

Creamy, fruity, and beautifully layered.

Ingredients:

For the crust:

• 1 package vanilla sandwich cookies, about 36 cookies
• ½ cup unsalted butter, melted

For the cream cheese layer:

• 8 oz cream cheese, softened
• 1½ cups powdered sugar
• 1 cup whipped topping, thawed

For the pudding layer:

• 2 boxes (3.4 oz each) instant cheesecake pudding mix
• 3 cups milk
• 1 cup whipped topping, thawed

For the topping:

• 4 cups fresh strawberries, sliced
• Remaining whipped topping, from 2 containers (16 oz each)
• Extra strawberries, optional for garnish

Instructions:

1.Crush the vanilla sandwich cookies into fine crumbs using a food processor or rolling pin.
2.Add the cookie crumbs and melted butter to a large mixing bowl.
3.Stir until the crumbs are evenly coated.
4.Press the mixture firmly into the bottom of a 9×13-inch baking dish.
5.Refrigerate the crust while preparing the remaining layers.
6.Add the softened cream cheese and powdered sugar to a medium bowl.
7.Beat with an electric mixer until smooth and creamy.
8.Fold in 1 cup of whipped topping.
9.Spread the cream cheese mixture evenly over the chilled crust.
10.Add the cheesecake pudding mix, milk, and 1 cup whipped topping to a separate bowl.
11.Beat for about 2 minutes, until thick and smooth.
12.Spread the pudding mixture evenly over the cream cheese layer.
13.Arrange the sliced strawberries across the pudding.
14.Spread the remaining whipped topping gently over the strawberries.
15.Garnish with extra sliced strawberries if desired.
16.Cover and refrigerate for at least 1 hour, until chilled and set.
17.Slice into squares and serve cold.

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16
Calories: ~390 kcal per serving

08/15/2026

Slow Cooker Mississippi Pot Roast 🥩🌶️🧈✨

Tender, buttery, and packed with savory flavor.

Ingredients:

• 1 chuck roast, 3–4 lb
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• ¼ cup unsalted butter
• 6–7 pepperoncini peppers

Instructions:

1.Place the chuck roast in the bottom of the slow cooker.
2.Sprinkle the ranch dressing mix evenly over the top.
3.Add the au jus gravy mix.
4.Place the butter on top of the roast.
5.Arrange the pepperoncini peppers around and over the meat.
6.Cover the slow cooker with the lid.
7.Cook on LOW for about 8 hours, until the roast is very tender.
8.Check that the beef is fully cooked and easily pulls apart with a fork.
9.Shred the roast directly in the slow cooker using 2 forks.
10.Toss the shredded beef with the cooking juices.
11.Serve warm over mashed potatoes, rice, or on sandwich rolls.

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: ~368 kcal per serving

08/15/2026

Sloppy Joe Casserole 🍝🥩🧀✨

Saucy, cheesy, and perfect for busy nights.

Ingredients:

• 1 lb ground beef
• ½ cup onion, diced
• 1 can (15.5 oz) Manwich sloppy joe sauce
• 2½ cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 12 oz farfalle pasta, uncooked
• 8 oz Velveeta cheese, cubed
• 1 cup corn, frozen or drained
• 1½ cups cheddar cheese, shredded
• Nonstick cooking spray

Instructions:

1.Preheat the oven to 375°F.
2.Add the ground beef to a large deep skillet over medium-high heat.
3.Cook for about 2 minutes, breaking it into crumbles.
4.Add the diced onion and continue cooking for 5 minutes, until the beef is browned and the onion is tender.
5.Drain off and discard any excess grease.
6.Stir in the sloppy joe sauce, chicken broth, and diced tomatoes with their juices.
7.Bring the mixture to a gentle boil.
8.Add the uncooked farfalle pasta and stir well.
9.Cover and cook at a gentle boil until the pasta is al dente, stirring occasionally so it does not stick.
10.Reduce the heat to low.
11.Stir in the corn.
12.Add the cubed Velveeta and cover the skillet for a few minutes to help it melt.
13.Stir gently until the cheese is fully melted and the sauce is creamy.
14.Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
15.Transfer the pasta mixture to the prepared dish and spread it evenly.
16.Sprinkle the shredded cheddar cheese over the top.
17.Cover with aluminum foil and bake for 15 minutes, until hot and melty.
18.Let the casserole rest for 5 minutes before serving.

Prep Time: 5 minutes
Cook Time: 45 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 6
Calories: ~690 kcal per serving

08/15/2026

Zucchini Squash and Corn Casserole 🥒🌽🧀✨

Creamy, cheesy, and perfect for gatherings.

Ingredients:

• 1½ lb yellow squash, thinly sliced
• 1½ lb zucchini, thinly sliced
• ¼ cup butter, divided
• 2 cups sweet onion, diced
• 2 garlic cloves, minced
• 3 cups corn kernels
• 1½ cups white cheddar cheese, shredded
• ½ cup sour cream
• ½ cup mayonnaise
• 2 large eggs, lightly beaten
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1½ cups fresh breadcrumbs, divided
• 1 cup Parmesan cheese, grated and divided
• Nonstick cooking spray

Instructions:

1.Preheat the oven to 350°F.
2.Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
3.Melt 2 tablespoons butter in a large skillet over medium-high heat.
4.Add the zucchini, yellow squash, and diced onion.
5.Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
6.Add the minced garlic and cook for another 2 minutes.
7.Remove the skillet from the heat.
8.Add the cooked vegetables, corn, white cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper to a large mixing bowl.
9.Stir until everything is evenly combined.
10.Fold in ½ cup breadcrumbs and ½ cup Parmesan cheese.
11.Transfer the mixture to the prepared baking dish.
12.Spread it into an even layer.
13.Melt the remaining 2 tablespoons butter.
14.Combine the melted butter with the remaining 1 cup breadcrumbs and ½ cup Parmesan cheese.
15.Sprinkle the buttery breadcrumb mixture evenly over the casserole.
16.Bake uncovered for 45–50 minutes, until hot, bubbly, and golden on top.
17.Let the casserole rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Rest Time: 5 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: ~380 kcal per serving

08/15/2026

Pea Salad with Bacon 🫛🥓🧀✨

Creamy, smoky, and perfect for summer.

Ingredients:

For the salad:

• 16 oz frozen peas, thawed
• 4 slices bacon, cooked and crumbled
• ⅓ cup sharp cheddar cheese, shredded or finely cut
• ¼ cup red onion, finely diced

For the dressing:

• 3 tablespoons sour cream
• 3 tablespoons mayonnaise
• 2 teaspoons granulated sugar
• 1 teaspoon white vinegar
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon ground black pepper, or to taste

Instructions:

1.Add the sour cream, mayonnaise, sugar, white vinegar, salt, and black pepper to a large mixing bowl.
2.Whisk until the dressing is smooth and creamy.
3.Add the thawed peas, crumbled bacon, cheddar cheese, and diced red onion.
4.Fold gently until everything is evenly coated.
5.Cover the bowl and refrigerate for at least 1–2 hours.
6.Stir gently before serving.
7.Taste and adjust the salt or black pepper if needed.
8.Serve chilled as an easy side dish for cookouts, potlucks, or family dinners.

Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Calories: ~230 kcal per serving

08/15/2026

BLT Macaroni Salad 🥓🍅🥬✨

Creamy, smoky, and packed with classic BLT flavor.

Ingredients:

• 16 oz elbow macaroni
• 1⅓ cups mayonnaise
• ¼ cup sour cream
• 3 tablespoons white vinegar
• 1 teaspoon salt
• 1½ teaspoons ground black pepper
• 1½ teaspoons garlic powder
• 2 cups shredded lettuce
• 2 cups cooked bacon, diced
• 1 cup grape tomatoes, halved

Instructions:

1.Bring a large pot of salted water to a boil.
2.Add the elbow macaroni and cook according to the package directions until al dente.
3.Drain the pasta well and let it cool completely.
4.Add the mayonnaise, sour cream, white vinegar, salt, black pepper, and garlic powder to a small bowl.
5.Whisk until the dressing is smooth and creamy.
6.Transfer the cooled macaroni to a large mixing bowl.
7.Add the shredded lettuce, diced bacon, and halved grape tomatoes.
8.Toss gently until the ingredients are evenly distributed.
9.Pour the creamy dressing over the pasta mixture.
10.Fold gently until everything is evenly coated.
11.Serve immediately, or cover and refrigerate until chilled.
12.Stir gently before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: ~697 kcal per serving

08/14/2026

Loaded Baked Potato Salad 🥔🥓🧀✨

Creamy, smoky, and loaded with classic toppings.

Ingredients:

• 2½ lb Yukon Gold potatoes
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon bacon grease, optional
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• ½ teaspoon dried dill
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• 1 cup cheddar cheese, freshly shredded
• 8 hard-boiled eggs, roughly chopped
• 6 slices bacon, cooked and chopped
• 4 green onions, thinly sliced

Instructions:

1.Preheat the oven to 400°F.
2.Scrub the potatoes thoroughly, rinse, and pat them dry.
3.Pierce each potato several times with a fork.
4.Arrange the potatoes on a baking sheet.
5.Bake for about 55–65 minutes, until fork-tender inside.
6.Remove the potatoes from the oven and let them cool completely.
7.Peel them if desired, then cut into ½-inch pieces.
8.While the potatoes bake, cook the bacon until crisp.
9.Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon grease if using.
10.Let the bacon cool, then chop or crumble it.
11.Add the sour cream, mayonnaise, bacon grease, mustard, vinegar, dried dill, smoked paprika, salt, and black pepper to a large mixing bowl.
12.Stir until the dressing is smooth and evenly combined.
13.Add the cooled potatoes and gently fold until well coated.
14.Add the chopped bacon, hard-boiled eggs, shredded cheddar cheese, and green onions.
15.Stir gently until everything is evenly distributed.
16.Serve immediately or cover and refrigerate until chilled.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: ~330 kcal per serving

08/14/2026

Easy Peach Cobbler 🍑🥧✨

Buttery, juicy, and beautifully golden.

Ingredients:

• 1 cup self-rising flour
• ¾ cup granulated sugar
• 2 tablespoons granulated sugar, for topping
• ½ cup butter, divided and melted
• 1 can (29 oz) sliced peaches in heavy syrup, undrained
• Ground cinnamon, optional
• Vanilla ice cream, optional for serving

Instructions:

1.Preheat the oven to 350°F.
2.Add the self-rising flour, ¾ cup sugar, and ¼ cup melted butter to a medium mixing bowl.
3.Stir until the mixture is coarse and crumbly.
4.Add a pinch of cinnamon if desired.
5.Sprinkle about one-third of the flour mixture evenly across the bottom of a 9×9-inch baking dish.
6.Pour the sliced peaches and their syrup over the flour layer.
7.For a slightly drier cobbler, use only part of the peach syrup.
8.Sprinkle the remaining flour mixture evenly over the peaches.
9.Sprinkle the remaining 2 tablespoons sugar over the top.
10.Drizzle the remaining ¼ cup melted butter evenly over the cobbler.
11.Bake uncovered for 40–45 minutes, until the top is golden brown and the peach filling is bubbling.
12.Remove from the oven and let the cobbler rest for at least 5 minutes.
13.Serve warm with vanilla ice cream if desired.

Prep Time: 10 minutes
Cook Time: 45 minutes
Rest Time: 5 minutes
Total Time: 1 hour
Servings: 6
Calories: ~430 kcal per serving

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