https://www.facebook.com/579932148537320/

The Daily Mix, Myrtle Beach, SC (2026)

11/04/2026

Cheesy Cheeseburger Burritos – All the Flavor of a Cheeseburger Wrapped in One Delicious Bite!

Ingredients
Beef Filling
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Cheeseburger Toppings
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced dill pickles
- 1/2 cup shredded lettuce (optional)
- 1/2 cup diced tomatoes (optional)
Creamy Burger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
- 1/2 teaspoon paprika
For the Burritos
- 4 large flour tortillas
- 1 tablespoon butter or olive oil

Step-by-Step Instructions
🟨 Step 1

Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is softened. Drain excess grease.

🟪 Step 2

Add minced garlic, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and black pepper. Stir well and cook for another 1–2 minutes.

🟨 Step 3

In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle relish, and paprika until smooth. Set aside.

🟪 Step 4

Warm the flour tortillas briefly so they're soft and easy to fold.

🟨 Step 5

Place a generous portion of seasoned beef in the center of each tortilla. Add shredded cheddar cheese, diced pickles, and a spoonful of burger sauce.

🟪 Step 6

Fold in the sides of each tortilla, then roll tightly into a burrito, keeping the filling tucked inside.

🟨 Step 7

Heat butter in a skillet over medium heat. Place the burritos seam-side down and cook for 2–3 minutes per side until golden brown and crispy.

🟪 Step 8

Remove from the skillet and let rest for 1–2 minutes. Slice in half and serve warm with extra burger sauce for dipping.

Tips (Pro Kitchen Secrets)
✔ Choose 80/20 ground beef: It gives the filling plenty of juicy, classic cheeseburger flavor.

✔ Drain excess grease: This helps prevent soggy tortillas.

✔ Use freshly shredded cheese: It melts beautifully and gives you that irresistible cheesy pull.

✔ Toast seam-side down first: This helps seal the burritos and keeps the filling inside.

✔ Don't overfill: Leave enough room to fold the tortillas tightly.
Serving Ideas
Serve these delicious burritos with:
- Crispy seasoned French fries.
- Onion rings.
- Creamy coleslaw.
- Extra homemade burger sauce.
- A fresh side salad.

11/04/2026

Christmas Salad
INGREDIENTS:
- 24 oz cheese tortellini
- 1 cup salami, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls
- 1/4 cup red onion, finely chopped
- 3/4 cup Italian dressing
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or basil (optional)
DIRECTIONS:
1. Cook tortellini according to package directions. Drain, rinse with cold water, and let cool.
2. In a large bowl, combine tortellini, salami, tomatoes, cucumber, olives, mozzarella, and red onion.
3. Pour Italian dressing over the salad and sprinkle with Italian seasoning.
4. Toss gently until everything is evenly coated.
5. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

11/04/2026

Creamy Garlic Butter Salmon and Shrimp Fettuccine

Ingredients:

- 12 ounces fettuccine pasta
- 2 salmon fillets, skin removed and cut into bite-sized pieces
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil (optional)
- Lemon wedges, for serving

Directions:

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.

2. Pat the salmon pieces and shrimp dry with paper towels. Season them with paprika, Italian seasoning, salt, and black pepper.

3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the salmon pieces in a single layer and cook for approximately 2–3 minutes per side, until lightly golden and just cooked through. Transfer carefully to a plate.

4. Add the shrimp to the same skillet. Cook for about 1–2 minutes per side, depending on their size, until pink, opaque, and fully cooked. Transfer to the plate with the salmon.

5. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Stir in the chopped onion and cook for 2–3 minutes until softened.

6. Add the minced garlic and red pepper flakes, if using. Cook for about 30 seconds, stirring constantly, until fragrant. Avoid browning the garlic.

7. Pour in the chicken broth and scrape the bottom of the skillet to release the flavorful browned bits. Let it simmer for 2 minutes.

8. Add the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese gradually until melted and the sauce becomes smooth and creamy.

9. Add the lemon juice and taste the sauce. Adjust the salt, black pepper, and Italian seasoning as needed. If the sauce becomes too thick, add a little reserved pasta water until it reaches your preferred consistency.

10. Add the cooked fettuccine to the skillet and toss gently until every strand is coated in the creamy garlic Parmesan sauce.

11. Return the salmon and shrimp to the skillet. Gently fold them into the pasta and cook for another 1–2 minutes over low heat, just until everything is warmed through.

12. Sprinkle with fresh parsley and basil. Serve immediately with extra Parmesan cheese and lemon wedges for a bright, fresh finish.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 685 kcal | Servings: 4 servings

11/04/2026

Cheddar Bay Chicken Sausage Balls

Ingredients:

- 2 cups shredded sharp cheddar cheese
- 1 pound ground chicken sausage, preferably mild Italian-style
- 1 (11 oz) box Cheddar Bay Biscuit mix
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup milk, or as needed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons melted butter
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder, for the buttery topping

Directions:

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

2. Remove the ground chicken sausage from its casing if necessary. Place the sausage in a large mixing bowl and break it into small pieces.

3. Add the shredded cheddar cheese, Cheddar Bay Biscuit mix, black pepper, garlic powder, and onion powder.

4. Mix everything together using clean hands or a sturdy spoon until the ingredients are evenly distributed. The mixture should be thick and slightly sticky.

5. Gradually add the milk, one tablespoon at a time, if the mixture feels too dry or crumbly. Avoid adding too much, as the mixture should hold its shape when rolled.

6. Fold in the chopped fresh parsley. Mix just until combined to keep the sausage balls tender.

7. Scoop out portions of the mixture and roll them into balls approximately 1 to 1 1/2 inches in diameter. Arrange them on the prepared baking sheet, leaving about 1 inch between each ball.

8. Bake for 20–25 minutes, turning the baking sheet halfway through if needed, until the sausage balls are golden brown and the chicken sausage reaches an internal temperature of 165°F (74°C).

9. While the sausage balls bake, combine the melted butter, dried parsley, and additional garlic powder in a small bowl.

10. Remove the sausage balls from the oven and brush them lightly with the garlic-herb butter while they are still warm.

11. Let them rest for 5 minutes before serving. The outside will be lightly crisp, while the inside stays cheesy, savory, and tender.

12. Serve warm as a holiday appetizer, party snack, or delicious breakfast bite. They are especially tasty with ranch dressing, honey mustard, or a creamy garlic dipping sauce.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 115 kcal | Servings: 24 sausage balls

11/04/2026

Berrylicious Strawberry Crunch Cheesecake

Ingredients:

For the Crust:

- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch of salt

For the Cheesecake Filling:

- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup fresh strawberries, finely chopped

For the Strawberry Crunch Topping:

- 1 cup crushed vanilla sandwich cookies
- 1/2 cup crushed strawberry-flavored cookies
- 3 tablespoons melted butter
- 2 tablespoons strawberry gelatin powder
- 1/2 cup fresh strawberries, diced, for garnish

Directions:

1. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides to make removing the cheesecake easier.

2. In a medium bowl, combine the crushed graham crackers, melted butter, granulated sugar, and salt. Mix until the crumbs are evenly coated and resemble damp sand.

3. Transfer the mixture into the prepared pan. Press firmly across the bottom using the back of a spoon or a flat-bottomed glass. Refrigerate for 20–30 minutes while preparing the filling.

4. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar, vanilla extract, and lemon juice, then beat again until creamy and free of lumps.

5. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip it.

6. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula to keep the filling light and airy.

7. Fold in the finely chopped fresh strawberries, distributing them evenly throughout the cheesecake filling.

8. Spoon the filling over the chilled graham cracker crust. Spread it evenly with a spatula and smooth the surface.

9. Cover the pan and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm enough to slice.

10. To prepare the strawberry crunch topping, combine the crushed vanilla sandwich cookies, crushed strawberry-flavored cookies, and strawberry gelatin powder in a bowl.

11. Pour in the melted butter and mix until the crumbs are evenly coated and form a delicious crunchy mixture.

12. Once the cheesecake is fully chilled and set, carefully remove the springform pan sides. Press the strawberry crunch mixture over the top and around the edges of the cheesecake.

13. Decorate with diced fresh strawberries. For an extra pretty finish, add a few swirls of whipped cream around the top if desired.

14. Refrigerate for another 20–30 minutes to help the topping settle. Slice with a warm, clean knife and serve chilled.

Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 7 hours, including chilling

Kcal: 465 kcal | Servings: 10 servings

11/04/2026

Wild Outdoor Cooking: Creamy Chicken & Stuffing

11/04/2026

Creamy Taco Spaghetti**

Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can Rotel, undrained
- 1 can cheddar cheese soup
- 8 oz Velveeta, cubed
- 12 oz spaghetti or linguine
- ½ cup reserved pasta water, as needed

Instructions
**1. Cook the pasta.**
Boil the spaghetti or linguine according to the package directions until al dente. Before draining, save about **½ cup of pasta water**.
**2. Brown the beef.**
Cook the ground beef in a large skillet over medium heat until browned, breaking it into small crumbles. Drain any excess grease.
**3. Add the taco flavor.**
Sprinkle in the taco seasoning and pour in the undrained Rotel. Stir well and cook for **2–3 minutes**.
**4. Make it creamy.**
Add the cheddar cheese soup and stir until the beef mixture becomes smooth and creamy.
**5. Mix in the pasta and cheese.**
Add the drained pasta and cubed Velveeta. Reduce the heat to low and stir until the cheese melts completely.
**6. Get the sauce just right.**
Add a little reserved pasta water if the sauce is too thick. Continue cooking for another **2–3 minutes**, stirring until every strand is coated in the creamy taco-cheese sauce.
**7. Serve hot!**
Dish it up while the sauce is warm, cheesy, and delicious.

11/04/2026

Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

For the Dough:

- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg, at room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract

For the Cinnamon Filling:

- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch of salt

For the Cream Cheese Frosting:

- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed

Directions:

1. Warm the milk until it feels comfortably warm, not hot. Stir in the active dry yeast and one teaspoon of the granulated sugar. Let stand for 5–10 minutes until foamy.

2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and cocoa powder.

3. Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract. Mix until a soft dough forms.

4. Knead the dough on a lightly floured surface for 8–10 minutes, or use a stand mixer fitted with a dough hook for about 6–8 minutes. The dough should become smooth, elastic, and slightly tacky. Add a little flour only if it is excessively sticky.

5. Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.

6. While the dough rises, prepare the filling. Mix the softened butter, brown sugar, cinnamon, cocoa powder, vanilla, and salt in a bowl until a thick, spreadable paste forms.

7. Punch down the risen dough and transfer it to a lightly floured surface. Roll it into a rectangle approximately 16 x 12 inches.

8. Spread the cinnamon-cocoa filling evenly over the dough, leaving a small border along one long edge to help seal the rolls.

9. Starting from the opposite long edge, roll the dough tightly into a log. Pinch the seam gently to secure it.

10. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls. Arrange them in a greased 9 x 13-inch baking dish, leaving a little space between each roll.

11. Cover the dish and let the rolls rise for another 30–45 minutes, until puffy and nearly doubled in size. Meanwhile, preheat the oven to 350°F (175°C).

12. Bake for 22–28 minutes, or until the rolls are cooked through and the centers are set. Avoid overbaking to keep the dough soft and tender.

13. While the rolls bake, prepare the frosting. Beat the cream cheese and softened butter until smooth and fluffy.

14. Gradually add the powdered sugar and vanilla extract. Beat until creamy, adding milk a little at a time until the frosting reaches a smooth, spreadable consistency.

15. Remove the rolls from the oven and let them cool for about 5–10 minutes. Spread the cream cheese frosting generously over the warm rolls so it melts slightly into every swirl.

11/04/2026

Classic Easy Cheesy Meat Lasagna 🧀🍅

Ingredients:

For the Meat Sauce:

- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24–26 oz) marinara sauce
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil

For the Cheese Filling:

- 15 oz ricotta cheese
- 1 cup cottage cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper

For Assembly:

- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil for garnish

Directions:

1. Prepare the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish with olive oil or cooking spray.

2. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain carefully and lay the noodles flat on a lightly oiled baking sheet to prevent sticking. If using oven-ready noodles, skip this step and follow the package directions.

3. Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it into small pieces with a wooden spoon until completely browned. Drain any excess grease.

4. Add the Aromatics: Stir in the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly so it does not burn.

5. Prepare the Meat Sauce: Add the tomato paste and stir for 1 minute. Pour in the marinara sauce and tomato sauce. Season with Italian seasoning, oregano, paprika, black pepper, and salt. Stir everything together until well combined.

6. Simmer the Sauce: Reduce the heat to low and simmer the meat sauce for 15–20 minutes, stirring occasionally. This allows the flavors to blend and gives the sauce a rich consistency. Remove from the heat.

7. Make the Three-Cheese Filling: In a large mixing bowl, combine the ricotta cheese, cottage cheese, egg, grated Parmesan, chopped parsley, garlic powder, and black pepper. Mix until creamy and evenly combined.

8. Begin Layering: Spread a thin layer of meat sauce across the bottom of the prepared baking dish. Arrange 3–4 lasagna noodles over the sauce, slightly overlapping if necessary.

9. Add the Cheese Mixture: Spread approximately one-third of the ricotta and cottage cheese mixture evenly over the noodles. Sprinkle with a generous handful of shredded mozzarella.

10. Continue Building the Layers: Spoon another layer of meat sauce over the cheese. Add another layer of noodles, followed by the cheese mixture and mozzarella. Repeat the process until all the ingredients are used, finishing with a generous layer of meat sauce on top.

11. Add the Final Cheese Topping: Sprinkle the remaining mozzarella and Parmesan evenly over the top. Make sure the edges are covered with sauce to help prevent the noodles from drying out during baking.

12. Cover and Bake: Cover the baking dish tightly with aluminum foil, making sure the foil does not touch the cheese. Bake for 40–45 minutes, until the lasagna is hot and bubbling around the edges.

13. Uncover and Brown: Carefully remove the foil and bake for another 10–15 minutes, until the mozzarella is completely melted and golden. For an extra-browned top, broil for 1–2 minutes, watching closely to prevent burning.

14. Rest Before Slicing: Remove the lasagna from the oven and let it rest for 15–20 minutes. This important step allows the layers to settle, making it easier to cut neat, generous portions.

15. Garnish and Serve: Sprinkle with fresh parsley or basil before serving. Enjoy warm with garlic bread, a crisp green salad, or roasted vegetables for a delicious family meal.

11/04/2026

Crockpot Scalloped Potatoes and Chicken Ham 🥔🧀🍗

Ingredients:

- 2 1/2 pounds potatoes, peeled and thinly sliced
- 2 cups diced chicken ham
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese, optional

Directions:

1. Prepare the Potatoes: Peel the potatoes and slice them into thin, even rounds, approximately 1/8 inch thick. Keeping the slices similar in size helps them cook evenly. Place them in a bowl of cold water while preparing the remaining ingredients, then drain and pat them dry.

2. Prepare the Chicken Ham: Cut the chicken ham into small cubes or bite-sized pieces. If it is already cooked, it can be added directly to the slow cooker.

3. Make the Creamy Sauce: In a medium mixing bowl, whisk together the condensed cream of chicken soup, milk, heavy cream, melted butter, minced garlic, Dijon mustard, paprika, dried thyme, and black pepper. Taste before adding salt, as the chicken ham and soup may already contain plenty.

4. Prepare the Slow Cooker: Lightly grease the inside of a 6-quart slow cooker with butter or cooking spray to help prevent sticking.

5. Build the First Layer: Arrange one-third of the sliced potatoes across the bottom of the slow cooker. Spread some sliced onion and diced chicken ham over the potatoes, followed by a portion of the cheddar and mozzarella cheese.

6. Add the Sauce: Spoon some of the creamy sauce evenly over the first layer, making sure it reaches the edges and coats the potatoes.

7. Repeat the Layers: Continue layering the remaining potatoes, onion, chicken ham, and cheese. Pour the remaining sauce over everything, gently pressing the potatoes down so they are mostly covered.

8. Slow Cook Until Tender: Cover the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Cooking time can vary depending on the thickness of the potato slices and your slow cooker. The potatoes should be fork-tender when finished.

9. Add the Final Cheese: During the last 20–30 minutes of cooking, sprinkle the remaining cheddar and mozzarella over the top. Cover again and allow the cheese to melt into a rich, creamy topping.

10. Check and Finish: Insert a fork into the center to make sure the potatoes are tender. If the sauce seems slightly thin, leave the lid slightly open for the final 15–20 minutes to allow some moisture to evaporate.

11. Rest Before Serving: Turn off the slow cooker and let the casserole rest for 10–15 minutes. This allows the creamy sauce to thicken and makes serving easier.

12. Garnish and Enjoy: Sprinkle with fresh parsley and grated Parmesan if desired. Serve warm as a hearty family dinner or alongside steamed vegetables and a crisp green salad.