LLPR Signature Dishes

This Valentine’s Day we have decided to skip the long waits at fancy restaurants and make our signature dishes at home. The LLPR girls are cooking up a storm and you can too – recipes below!

From the Kitchen-Aid Mixer of Emma Cathey: Sausage Cheese Balls


  • 1 lb. Sausage

  • 1 lb. Extra Sharp Shredded Cheddar Cheese

  • 2 Cups Bisquick


Preheat oven to 350.

Combine sausage and cheese in bowl until well mixed. Slowly add Bisquick into mix.

When complete, roll into walnut sized balls.

You can place as many Sausage Cheese Balls on a cookie sheet as you can – they don’t expand at all! Bake for 15-20 minutes.

From the Crockpot of Taylor Rowden: Taco Chili


  • 1 lb. Ground Beef or Ground Turkey Breast

  • 1 (15 ounce) can stewed tomatoes (any flavor)

  • 1 (15 ounce) can stewed tomatoes (Mexican flavor)

  • 1 large Onion

  • 1 (1 1/4 ounce) package Taco Seasoning Mix

  • 1 (1 ¼ ounce) package Hidden Valley Ranch Dressing Mix

  • 1 (15 ounce) can of Hot Chili Beans

  • 1 (15 ounce) can of Pinto Beans

  • 2(15 ounce) can of Whole Kernel Corn


Brown beef and season with the onions in a pan until fully cooked.

Put cooked beef and onions into a crockpot with all other ingredients and let simmer on low for an hour.

From the Oven of Kaitlyn Luppino: Italian Chicken


  • 1 package of Chicken Breasts

  • Italian Salad Dressing

  • 1 Medium Onion


Preheat oven to 400 degrees.

While the oven preheats, slice the onion and lightly coat the bottom of a baking dish with your favorite Italian salad dressing. Place chicken breasts and onion slices in the dish. Coat the chicken and onions with more Italian dressing.

Every 20 minutes, baste the chicken and onions with the dressing.

After an hour, the chicken should be fully cooked.

Tip: This dish is best served with a side of rice or zucchini noodles!

From the Pie Dish of Hilary Harmon: Chocolate Pie


  • 1 whole Pie Crust, Baked and Cooled

  • 1-1/2 cup Sugar

  • 1/4 cup Cornstarch

  • 1/4 teaspoon Salt

  • 3 cups Whole Milk

  • 4 whole Egg Yolks

  • 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely

  • 2 teaspoons Vanilla Extract

  • 2 Tablespoons Butter

  • Whipped Cream, For Serving


Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk it all together. Then pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (it could be less or more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

Cut into slices and serve with whipped cream!

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