Friday, February 28, 2014

Tater tot Casserole

Tater tot Casserole

2 lbs. extra lean ground beef

1 can cream of mushroom soup

1 16oz Sour Cream

1 cup grated cheddar cheese (or more!)

1 pack frozen tatter tots

Preheat Oven For 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here if desired. Once cheese is melted you will have One fabulous meal Everyone will enjoy!

Sunday, February 23, 2014

Lasagna roll ups

Lasagna roll ups

Ingredients 4 Tbsp extra virgin olive oil, divided 1/2 lb lean ground beef 1/4 cup finely chopped yellow onion 1 (28 oz) can crushed tomatoes 2 cloves garlic, minced 1 1/2 tsp dried basil* 1/2 tsp dried oregano Salt and freshly ground black pepper, to taste 1 (15 oz) container Ricotta Cheese 1 large egg 1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped 2 1/4 cups freshly grated Mozzarella Cheese, divided 3/4 cup freshly, finely grated Parmesan Cheese, divided 1/3 cup freshly, finely grated Romano Cheese 1/4 tsp salt 1/4 tsp freshly ground black pepper 12 uncooked lasagna noodles Directions Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets. Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley. *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.

Thursday, February 20, 2014

Day Diet Weight Loss Soup

Day Diet Weight Loss Soup


½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can diced tomatoes

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

and cayenne pepper

Salt and Pepper to taste


Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.

  1. Stir in garlic.

  2. Pour in chicken broth.

  3. Stir in tomatoes and cabbage.

  4. Bring to a boil and then reduce heat.

  5. Cook until cabbage is tender.

  6. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

  7. Taste broth and adjust seasoning if needed.

Wednesday, February 19, 2014

honey garlic pork chops

honey garlic pork chops


6-9 pork chops (not too thick, you can use boneless pork loin)

2 eggs

4 Tbs water

2 cups flour

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Canola or vegetable oil for frying chops


1 1/2 cups honey

1/2 cup brown sugar

1/2 tsp. ginger

dash of cayenne pepper (to your taste)

1/2 cup soy sauce

1 Tbs chopped garlic

2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Tuesday, February 18, 2014

mama's pound cake

mama's pound cake

3 cups all-purpose flour

1 Tbsp baking powder

3/4 tsp salt

3 cups sugar

1 cup unsalted butter, room temperature

1/2 cup shortening, room temperature

5 large eggs

1 cup whole milk

6 Tbsp lemon juice

1 lemon, zested

Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

Sunday, February 16, 2014

Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake


3 (8-ounce) packages cream cheese, softened

3 eggs

6 ounce of sugar

1 teaspoon vanilla extract

2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)


1. Preheat oven to 180 degrees C.

2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

4. Bake 45 to 50 minutes, or until golden and centre is slightly firm.

5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

Wednesday, February 5, 2014

Easy Cheesecake

Easy Cheesecake


8 oz. cream cheese, softened

1 can (14 oz) sweetened condensed milk

¼ cup lemon juice

1 prepared graham cracker crust

1 can pie filling of your choice (optional)

Instructions :

First step to prepare this cake is to mix cream cheese, milk, & lemon juice together till smooth & creamy.

Step 2 : after all that pour into prepared crust.And then chill between 30 to 60 mins.

Step 3 : Finally step , now serve with pie filling on top.