D y l a n

After much consideration and many a conversation with my parents, I’ve decided it’s best to give up that dawg in me and put it up for adoption. Please respect my privacy at this time.

Deep Hamburger Sausage Pepperoni Pie Ingredients: - 1 box ready-made pie crust (2 crusts) - 3 tablespoons butter, melted - ½ teaspoon garlic powder (for brushing crust) - ½ pound ground beef - ½ pound Italian sausage, casings removed - 1 cup pepperoni slices, divided - 2 cups mozzarella cheese, shredded, divided - 1 cup cheddar or provolone cheese, shredded - 1½ cups pizza sauce or marinara - 1 teaspoon Italian seasoning - ½ teaspoon garlic powder - ½ teaspoon red pepper flakes (optional) Instructions: 1. Prepare the meat: In a large skillet over medium-high heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. Continue cooking until no pink remains, about 5-7 minutes. Drain off any excess fat and set the meat mixture aside to cool slightly. 2. Preheat the oven: Preheat your oven to 425°F (220°C). Allow adequate time for the oven to reach temperature while you assemble the pie. 3. Prepare the pie crust: Unroll one of the pie crusts and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges. If using a standard pie dish, make sure the crust goes all the way up the sides and slightly over the edge. 4. Begin layering the filling: Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bottom crust. This first layer of cheese helps create a barrier between the crust and the wet ingredients, which helps prevent a soggy bottom. 5. Add the meat and first layer of pepperoni: Spread the browned meat mixture evenly over the cheese layer. Arrange about ¾ cup of the pepperoni slices over the meat layer, reserving some for the top layer. 6. Add sauce and seasonings: Pour the pizza sauce or marinara evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using) to evenly distribute the spices. 7. Add final cheese and pepperoni layer: Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or provolone cheese. Arrange the remaining pepperoni slices on top of the cheese for an extra flavor boost. 8. Add the top crust: Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under the bottom crust edge and press together to seal. Crimp or flute the edge decoratively. Cut several small slits in the top crust to allow steam to escape during baking. 9. Prepare the garlic butter topping: In a small bowl, combine the melted butter with the remaining ½ teaspoon garlic powder. Using a pastry brush, generously brush this mixture over the entire top crust and edges. 10. Bake: Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust edges begin to brown too quickly, cover them with foil or a pie shield. 11. Rest and serve: Remove from the oven and let the pie rest for at least 5 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve neat slices. Cut into wedges and serve hot.

Taco Bell Steak Quesadilla Ingredients: - ¼ cup mayonnaise - 2 teaspoons minced pickled jalapeños - 2 teaspoons pickled jalapeño juice (from the jar) - ⅔ teaspoon sugar - ½ teaspoon ground cumin - ½ teaspoon paprika - ⅛ teaspoon cayenne pepper - ⅛ teaspoon garlic powder - 1 dash salt - 1 pound sirloin steak - 1 tablespoon cooking oil - 1 teaspoon salt - ½ teaspoon black pepper - 4 burrito-size flour tortillas - 1 cup cheddar cheese, shredded - 1 cup Monterey Jack cheese, shredded - 2 slices American cheese, torn into pieces Instructions: 1. Prepare the creamy jalapeño sauce: In a small bowl, combine the mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until all ingredients are thoroughly incorporated and the mixture is smooth. Cover and refrigerate until ready to use. This sauce can be made up to 3 days ahead and stored in the refrigerator. 2. Cook the steak: Heat the oil in a large skillet over medium-high heat until shimmering. Season the sirloin steak with salt and pepper on both sides. Place the steak in the hot skillet and cook until desired doneness, about 3-4 minutes per side for medium. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute throughout the meat. 3. Slice the steak: After resting, slice the steak against the grain into thin strips. Then cut the strips into smaller, bite-sized pieces. The steak should be tender and easy to bite through in the finished quesadilla. 4. Preheat the cooking surface: Heat a large skillet or griddle over medium heat. You'll want a flat cooking surface large enough to accommodate a folded tortilla. Allow it to heat evenly before adding the tortillas. 5. Assemble the quesadillas: Place one flour tortilla on the heated cooking surface. On one half of the tortilla, sprinkle ¼ cup each of the shredded cheddar and Monterey Jack cheeses, plus one-quarter of the American cheese pieces. Distribute one-quarter of the sliced steak evenly over the cheese. Spread approximately 1 tablespoon of the creamy jalapeño sauce on the empty half of the tortilla. 6. Cook the quesadillas: Fold the sauce-covered half of the tortilla over the cheese and steak half to form a half-moon shape. Cook until the bottom side is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until similarly golden and crispy, and the cheese inside is completely melted, about 2 minutes more. 7. Finish and serve: Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into triangular wedges. Serve immediately while hot and crispy.

Sausage And Egg Breakfast Sliders Ingredients: - 24 ounces ground pork breakfast sausage (2 rolls, like Jimmy Dean) - 12 Hawaiian sweet rolls (kept connected in the package) - 8 large eggs, scrambled - 6 slices pepper jack cheese - 8 slices American cheese - ½ cup butter, melted - ¼ cup maple syrup Instructions: 1. Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 7x10-inch or 9x13-inch baking dish with cooking spray or butter. 2. Prepare and cook the sausage: Divide the ground pork sausage into 12 equal portions and form into patties that are slightly larger than the size of an individual Hawaiian roll (they will shrink while cooking). Heat a large skillet over medium heat. Once hot, add the sausage patties, working in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, or until completely cooked through with no pink remaining. Transfer to a paper towel-lined plate to drain excess grease. 3. Prepare the rolls: While the sausage is cooking, prepare the Hawaiian rolls. Using a serrated knife, slice the entire connected slab of rolls horizontally (through the middle), keeping both the top and bottom halves intact. Place the bottom half of the rolls in the prepared baking dish, cut side up. Set the top half aside for later. 4. Layer the ingredients: Evenly distribute the scrambled eggs over the bottom half of the rolls, creating the first layer. Top the eggs with the slices of pepper jack cheese, tearing them as needed to fit. Next, place the cooked sausage patties on top of the pepper jack cheese, arranging them so each roll will have a patty. Finally, layer the American cheese slices on top of the sausage, again tearing if necessary to ensure even coverage. 5. Complete the assembly: Carefully place the top half of the rolls over the stacked ingredients, creating a complete sandwich. Press down gently to compact the layers slightly. 6. Prepare and apply the glaze: In a small bowl, whisk together the melted butter and maple syrup until well combined. Using a pastry brush, generously brush the maple butter mixture over the tops of the rolls, allowing the sauce to drip down the sides and between the rolls. Make sure to use all of the glaze, as it will soak into the rolls and create a delicious sweet and savory flavor. 7. Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 10 minutes. Then remove the foil and continue baking for an additional 5-10 minutes, or until the tops are golden brown, the cheese is completely melted and bubbly, and the sliders are heated through. 8. Serve: Remove from the oven and let the sliders rest for 2-3 minutes. Using a sharp knife, cut along the pre-marked lines of the rolls to separate into individual sliders. Serve warm and enjoy!

"nobody" by skindred (2004)

We're excited to join @POISON_THE_WELL and @aof_official on tour next year. Tickets go on sale this Friday, November 6 @ 10am local

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JUST IN: Scientific study tracking over 4,000 people for 12 years finds that people who walk faster tend to live longer.