Triple Cheese Meat Lasagna

 

Triple Cheese Meat Lasagna 

Ingredients:

12 lasagna noodles

1 lb ground beef

2 cups marinara sauce

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 cup parmesan cheese, grated

1 egg

1 cup spinach, chopped

2 tablespoons fresh basil, chopped

1 teaspoon garlic powder

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).

Cook lasagna noodles according to package instructions; drain and set aside.

In a skillet, cook ground beef over medium heat until browned; drain excess fat.

Stir marinara sauce into the cooked beef and simmer for 10 minutes.

In a bowl, mix ricotta cheese, half of the mozzarella, parmesan, egg, spinach, basil, garlic powder, salt, and pepper.

In a baking dish, layer four lasagna noodles, half the meat sauce, and half the cheese mixture; repeat. Top with remaining noodles, meat sauce, and mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.

Let stand 10 minutes before serving.

Blueberry Streusel Bundt Cake

 

I have no idea where I got this recipe from, but it was about thirty years ago and has been a family favorite since.

Blueberry Sour Cream Coffee Cake 

Ingredients:

½ cup butter

¾ cup granulated sugar

¼ cup brown sugar

1 teaspoon vanilla

2 eggs

1 cup sour cream

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ cups fresh blueberries, divided

Streusel filling

5 tablespoons salted butter, melted

¾ cup brown sugar

1 ½ teaspoons cinnamon

Instructions

Preheat oven to 350 degrees.

Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.

Mix in flour, baking soda and baking powder.

Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of

Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

Simple and Affordable Ciabatta Bread

 

Simple and Affordable Ciabatta Bread

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/4 cups warm water

2 tablespoons olive oil

Directions:

In a large mixing bowl, combine the flour, salt, and instant yeast.

Gradually add the warm water and olive oil to the dry ingredients. Mix until a sticky dough forms.

Cover the bowl with a damp cloth and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.

Preheat your oven to 450°F (230°C). Place a baking sheet or pizza stone in the oven to heat.

Gently deflate the dough and turn it out onto a well-floured surface. Shape the dough into a rustic loaf or divide it into two smaller loaves.

Carefully transfer the shaped dough onto a piece of parchment paper.

Place the dough onto the preheated baking sheet or pizza stone and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Allow the bread to cool on a wire rack before slicing.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 40 minutes

Kcal: 200 kcal per slice | Servings: 8 slices

Better Than Takeout Fried Rice 🍳

 Better Than Takeout Fried Rice 

Ingredients:

3 cups of cooked, cold rice (preferably day-old)

2 tablespoons of vegetable oil

1 small onion, finely chopped

2 cloves of garlic, minced

1 cup of mixed vegetables (peas, carrots, corn)

2 large eggs, beaten

3 tablespoons of soy sauce

1 tablespoon of oyster sauce (optional)

1 teaspoon of sesame oil

2 green onions, sliced

Salt and black pepper to taste

Optional: 1 cup of cooked chicken, shrimp, or tofu (diced)

Instructions:

Prepare the Rice:

If you don't have leftover rice, cook 1½ cups of uncooked rice according to the package instructions and let it cool completely. Cold rice works best for fried rice as it prevents the dish from becoming mushy.

Cook the Vegetables:

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.

Add the Vegetables and Protein:

Add the mixed vegetables to the skillet and cook for another 2-3 minutes until they are tender.

If using cooked chicken, shrimp, or tofu, add it to the skillet and stir-fry until heated through.

Cook the Eggs:

Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the other side and scramble them until fully cooked.

Mix the scrambled eggs with the vegetable and protein mixture.

Fry the Rice:

Add the cold rice to the skillet, breaking up any clumps with a spatula.

Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir everything together until the rice is evenly coated and heated through.

Season with salt and black pepper to taste.

Finish and Serve:

Stir in the sliced green onions and cook for another 1-2 minutes.

Serve immediately and enjoy your homemade fried rice!

This fried rice is so versatile – you can add any vegetables or proteins you like! We'd love to hear how you made this recipe your own. Share your variations and tips in the comments below!

Sausage Cream Cheese Crescents

 Sausage Cream Cheese Crescents 

Ingredients 

1 lb ground sausage

1 package (8 oz) cream cheese, softened

2 cans (8 oz each) refrigerated crescent roll dough

1/2 cup shredded cheddar cheese (optional)

Instructions 

Preheat Oven:

Preheat your oven to 375°F (190°C).

Cook Sausage:

In a large skillet over medium heat, cook the ground sausage until fully cooked, breaking it up into small pieces as it cooks. Drain any excess grease.

Mix with Cream Cheese:

In a medium mixing bowl, combine the cooked sausage and the softened cream cheese until well mixed. If desired, fold in the shredded cheddar cheese.

Prepare Crescent Rolls:

Unroll the crescent roll dough and separate it into individual triangles.

Fill Crescents:

Place a generous tablespoon of the sausage and cream cheese mixture onto the wide end of each crescent roll triangle. Roll up the dough, starting at the wide end, and place the crescents on an ungreased baking sheet.

Bake:

Bake in the preheated oven for 11-13 minutes, or until the crescents are golden brown.

Serve:

Serve warm and enjoy!

Servings: 16

Best Ever Pepper Steak

 Best Ever Pepper Steak 

Ingredients:

1 1/2 pounds beef sirloin, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 bell pepper, sliced

1 onion, sliced

2 cloves garlic, minced

1/2 cup beef broth

1 tablespoon oyster sauce

1 teaspoon sugar

Salt and pepper, to taste

2 green onions, chopped, for garnish

1 teaspoon sesame see#DeliciousDishes 

Directions:

Marinate the Beef: In a bowl, combine the thinly sliced beef sirloin with soy sauce and cornstarch. Mix well to ensure the beef is evenly coated. Let it marinate for 15 minutes to absorb the flavors.

Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove the beef from the skillet and set it aside.

Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced bell pepper, onion, and minced garlic. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.

Combine and Cook: Return the browned beef to the skillet. Pour in the beef broth, oyster sauce, and sugar. Stir everything together and cook for another 2-3 minutes, until the sauce thickens and coats the beef and vegetables.

Season and Serve: Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Calories: 320 kcal | Servings: 4 servings

Philly Cheesesteak Pasta 🍝

 

Philly Cheesesteak Pasta 🍝

Ingredients:

1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

Instructions:

Cook the Pasta:

Cook the pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.

Add Garlic:

Add the minced garlic and cook for another minute until fragrant.

Cook the Beef:

Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.

Prepare the Sauce:

Reduce the heat to low and stir in the cream cheese until melted and combined.

Add Liquids:

Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.

Incorporate Cheese:

Add the shredded provolone cheese, stirring until melted and well incorporated.

Combine and Serve:

Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Serve hot and enjoy!

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6