Savor & Smile, Maple Street, San Francisco, CA 94108, San Francisco, CA (2026)

05/15/2025

Creamy Cheesy Slow Cooker Ham & Potato Comfort Casserole

Ingredients:

4 cups potatoes, peeled and diced (Yukon Gold or Russet work best)

1 ½ cups diced cooked ham

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups shredded cheddar cheese

1 can (10.5 oz) cream of mushroom or cream of chicken soup

1/2 cup sour cream

Salt and pepper to taste

1/4 tsp paprika (optional)

Fresh parsley, chopped (for garnish)

Directions:

Lightly grease the inside of your slow cooker with cooking spray or butter.

In a large mixing bowl, combine the potatoes, ham, onion, garlic, 1 cup of the cheddar cheese, soup, sour cream, salt, pepper, and paprika if using.

Stir until well mixed, then pour the mixture into the slow cooker.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.

In the last 15 minutes of cooking, sprinkle the remaining ½ cup of cheddar cheese over the top. Cover again to melt the cheese.

Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 6 hours (low) or 3 hours (high) | Total Time: Up to 6 hours 15 minutes
Kcal: 395 kcal | Servings: 6 servings

05/15/2025

Ultimate Baked Million Dollar Lasagna with Meat Sauce & Layers of Creamy Goodness

Ingredients:

For the Meat Sauce:

1 lb ground beef

1 lb Italian sausage

1 medium onion, diced

3 garlic cloves, minced

1 (24 oz) jar marinara sauce

1 (15 oz) can tomato sauce

2 tbsp tomato paste

1 tsp dried oregano

1 tsp Italian seasoning

Salt and pepper to taste

For the Cheese Layer:

16 oz cottage cheese or ricotta cheese

8 oz cream cheese, softened

1 cup sour cream

1/2 cup grated Parmesan cheese

1 egg

2 cups shredded mozzarella cheese (divided)

9 lasagna noodles (cooked according to package instructions or oven-ready)

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, brown ground beef and sausage over medium heat until fully cooked. Drain excess fat.

Add diced onion and garlic to the skillet and cook for 2–3 minutes until softened.

Stir in marinara sauce, tomato sauce, tomato paste, oregano, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.

In a large bowl, mix cottage or ricotta cheese, cream cheese, sour cream, Parmesan, egg, and 1 cup of shredded mozzarella until creamy and well combined.

In a 9x13 inch baking dish, spread a thin layer of meat sauce.

Layer 3 lasagna noodles, 1/3 of the cheese mixture, 1/3 of the meat sauce. Repeat for two more layers.

Top the final layer with remaining mozzarella cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, or until bubbly and golden on top.

Let rest 10 minutes before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: 620 kcal | Servings: 8 servings

05/15/2025

Savory Cheesesteak-Stuffed Garlic Bread with Provolone & Peppers

Ingredients:

1 large loaf of Italian bread

1 lb (450g) thinly sliced beef (ribeye or sirloin preferred)

1 cup sliced bell peppers (mixed red, green, yellow)

1 cup sliced onions

2 cups shredded provolone cheese

3 tablespoons garlic butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 375°F (190°C).

Slice the Italian loaf lengthwise, but don’t cut all the way through—create a hinge so it opens like a book. Scoop out some bread from the center to make room for the filling.

In a skillet over medium-high heat, cook the beef until browned. Season with salt and pepper. Remove and set aside.

In the same skillet, add a bit of oil and sauté the onions and bell peppers until soft and slightly caramelized.

Return the beef to the skillet and toss to combine with the peppers and onions.

Spread garlic butter inside the hollowed-out bread loaf generously.

Fill the bread with the cheesesteak mixture and top evenly with shredded provolone cheese.

Wrap the stuffed loaf in foil and bake for 15–20 minutes, or until the cheese is melted and bubbly.

Unwrap and bake for another 5 minutes for a crispy top.

Garnish with chopped parsley, slice, and serve hot.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 6 servings

05/15/2025

Golden Ham & Cheddar Butter Swim Biscuits with Buttermilk and Herbs

Ingredients:

2 cups all-purpose flour

2 tbsp baking powder

½ tsp salt

½ cup cold butter, cubed

1 cup shredded cheddar cheese

1 cup diced ham

1 cup buttermilk

½ cup melted butter (for swim)

½ tsp garlic powder (optional)

½ tsp dried parsley (optional)

Directions:

Preheat oven to 450°F (230°C).

In a large bowl, whisk together flour, baking powder, salt, garlic powder, and parsley (if using).

Cut the cold cubed butter into the dry ingredients using a pastry cutter or fork until crumbly.

Stir in the shredded cheese and diced ham evenly.

Pour in the buttermilk and gently mix until just combined. Do not overmix.

Pour the melted butter into a 9x9-inch baking dish.

Transfer the dough into the butter-filled dish and spread it evenly. The butter should rise up around the edges—this is the signature “swim.”

Score the dough into 9 square biscuits using a sharp knife before baking.

Bake for 25–30 minutes or until the tops are golden brown and the edges crisp.

Let cool slightly before slicing and serving warm.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 9 servings

05/15/2025

Chewy Butter Pecan Cookies with Brown Sugar Goodness

Ingredients:

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup pecans, chopped

Directions:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the chopped pecans evenly throughout the dough.

Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.

Bake for 10–12 minutes or until the edges are lightly golden.

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 190 kcal | Servings: 30 cookies

05/15/2025

Spicy Creamy Chicken and Sausage Pasta with Melty Pepper Jack

Ingredients:

1 lb chicken sausage, sliced

1 lb boneless, skinless chicken breasts, diced

12 oz rotini or penne pasta

2 cups chicken broth

1 cup heavy cream

1 ½ cups shredded Pepper Jack cheese

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

Salt and black pepper to taste

Fresh parsley, chopped (optional for garnish)

Directions:

In a large skillet or deep sauté pan, heat olive oil over medium heat.

Add diced chicken breast and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.

In the same pan, add sliced sausage and sauté until lightly browned, about 3–4 minutes.

Add chopped onion and garlic to the pan. Cook for 2–3 minutes until fragrant and softened.

Return the cooked chicken to the pan. Pour in the chicken broth and heavy cream. Stir well to combine.

Add the uncooked pasta, ensuring it's submerged in the liquid. Bring to a gentle boil.

Reduce heat to medium-low, cover, and simmer for 12–15 minutes or until the pasta is al dente and most of the liquid is absorbed.

Stir in the shredded Pepper Jack cheese until melted and creamy.

Season with salt and pepper to taste.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 630 kcal | Servings: 6 servings

05/15/2025

Creamy No-Bake Banana Pudding Lush with Vanilla Wafer Crust

Ingredients:

1 box vanilla wafers, crushed (about 2½ cups crumbs)

½ cup melted butter

8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

2 (3.4 oz) boxes instant banana pudding mix

3 cups cold milk

1 (8 oz) tub whipped topping (Cool Whip), thawed

3–4 ripe bananas, sliced

Additional vanilla wafers and banana slices for garnish (optional)

Directions:

In a medium bowl, combine crushed vanilla wafers and melted butter. Mix until crumbs are evenly coated.

Press the mixture into the bottom of a 9x13 inch baking dish to form the crust. Chill in the fridge while preparing the filling.

In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk and mix until well combined.

In another bowl, whisk together banana pudding mix and cold milk until thickened (about 2 minutes).

Fold the pudding mixture into the cream cheese mixture until smooth.

Gently fold in half of the whipped topping until incorporated.

Layer banana slices over the crust, then spread the pudding mixture evenly on top.

Top with the remaining whipped topping and garnish with banana slices and crushed vanilla wafers if desired.

Chill for at least 4 hours (or overnight) before serving to set.

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings

05/15/2025

Flaky Golden Biscuits Brushed with Melted Butter and Southern Charm

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon granulated sugar

½ cup cold unsalted butter, cubed

¾ cup buttermilk (plus 1–2 tablespoons if needed)

2 tablespoons melted butter (for brushing)

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, and sugar.

Add cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Pour in the buttermilk and stir just until the dough comes together—do not overmix.

Turn the dough out onto a floured surface and gently pat into a ¾-inch thick rectangle.

Fold the dough over itself 2–3 times to create flaky layers, then pat it back down.

Cut out biscuits using a round cutter and place them onto the prepared baking sheet.

Bake for 12–15 minutes or until golden brown on top.

Immediately brush the hot biscuits with melted butter for that irresistible golden finish.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 230 kcal | Servings: 8 biscuits

05/15/2025

Warm Sticky Rhubarb Pudding with Caramel Drizzle

Ingredients:

For the pudding:

1 ½ cups chopped rhubarb

1 tbsp brown sugar

1 cup all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup granulated sugar

½ cup milk

¼ cup unsalted butter, melted

1 tsp vanilla extract

For the sticky topping:

¾ cup boiling water

½ cup brown sugar

2 tbsp butter

Directions:

Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.

Spread chopped rhubarb over the bottom of the prepared dish and sprinkle with 1 tablespoon of brown sugar.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.

Stir in milk, melted butter, and vanilla until just combined.

Pour the batter evenly over the rhubarb in the baking dish.

In a separate bowl, combine the boiling water, brown sugar, and butter for the topping. Pour this mixture gently over the batter (do not stir).

Bake for 35–40 minutes, or until the top is golden and the pudding is set.

Let cool for 10 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 6 servings

05/15/2025

Roasted Cabbage Steaks with Creamy Garlic Parmesan Sauce

Ingredients:

1 medium green cabbage, cut into thick slices or "steaks"

2 tablespoons olive oil

Salt and black pepper to taste

2 tablespoons unsalted butter

1 small shallot, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Optional: chopped parsley for garnish

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Arrange cabbage slices on the sheet, brush with olive oil, and season with salt and pepper.

Roast for 25–30 minutes, flipping halfway through, until edges are golden and crispy.

Meanwhile, in a saucepan, melt butter over medium heat. Add shallots and cook for 2–3 minutes until soft.

Stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.

Pour in the heavy cream, bring to a gentle simmer, and stir in Parmesan cheese until smooth and thickened.

Spoon the creamy Parmesan sauce generously over the roasted cabbage steaks.

Garnish with fresh parsley if desired. Serve hot.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 4 servings

05/15/2025

Zesty Lemon Rhubarb Loaf with Sweet Citrus Glaze

Ingredients:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup chopped fresh rhubarb

1 tbsp lemon zest

2 large eggs

½ cup granulated sugar

½ cup sour cream or plain Greek yogurt

½ cup vegetable oil

¼ cup fresh lemon juice

1 tsp pure vanilla extract

For the Glaze:

½ cup powdered sugar

1–2 tbsp fresh lemon juice (adjust for desired consistency)

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the chopped rhubarb and lemon zest.

In another bowl, beat the eggs and sugar until light. Mix in the sour cream, oil, lemon juice, and vanilla extract.

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Pour batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk powdered sugar with lemon juice to form a glaze. Drizzle over the cooled loaf before serving.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 290 kcal | Servings: 8 slices

05/14/2025

Creamy Herb Mashed Potatoes with Golden Crispy Topping

Ingredients:

6 large potatoes (Yukon Gold or Russet), peeled and cubed

1/2 cup unsalted butter

3/4 cup whole milk (or substitute with plant-based milk)

1/4 cup sour cream

2 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup grated cheese (optional)

Directions:

Boil the peeled and cubed potatoes in a large pot of salted water for 15–20 minutes or until fork-tender.

In a small saucepan, melt butter with garlic, thyme, and rosemary over low heat to infuse the flavors.

Drain the cooked potatoes and return them to the pot.

Add the melted herb butter, milk, and sour cream.

Mash everything together until smooth and creamy. Season with salt and pepper.

Transfer mashed potatoes into a lightly greased baking dish.

Sprinkle with grated cheese (if using) and bake at 400°F (200°C) for 15 minutes until golden and slightly crispy on top.

Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 310 kcal | Servings: 6 servings

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