The best homemade lasagna!

 The best homemade lasagna! You will never buy lasagna again! Better than in an Italian restaurant!

Ingredients:

For the Meat Sauce:

Lasagna noodles (either pre-cooked or no-boil)

1 lb ground beef or Italian sausage

1 onion, chopped

2 cloves garlic, minced

2 cups marinara sauce (or your favorite tomato sauce)

1 can (14 oz) crushed tomatoes

2 cups ricotta cheese

1 egg

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh basil or 1 tsp dried basil

Salt and pepper to taste

Instructions:

Prepare the Meat Sauce:

In a large skillet or pan, cook the ground beef (or sausage) over medium heat until browned. Drain excess fat.

Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.

Stir in the marinara sauce and crushed tomatoes. Season with salt, pepper, and basil. Simmer for about 20 minutes to let the flavors meld.

Prepare the Cheese Mixture:

In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix well.

Preheat Oven:

Preheat your oven to 375°F (190°C).

Assemble the Lasagna:

Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.

Place a layer of lasagna noodles on top of the sauce.

Spread a portion of the ricotta cheese mixture over the noodles.

Sprinkle with shredded mozzarella and a bit of Parmesan cheese.

Repeat layers (meat sauce, noodles, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.

Bake:

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Rest:

Let the lasagna cool for about 10-15 minutes before serving. This helps the layers set and makes serving easier.

Enjoy your homemade lasagna!

BEST EASY SHEET PAN SCORED POTATOES RECIPE

 Simple Sheet Pan Scored Potatoes Recipe

Elevate your dinner table with our Easy Sheet Pan Scored Potatoes recipe. This simple yet flavorful side dish requires minimal effort but delivers maximum taste. Perfectly seasoned and roasted to crispy perfection, these scored potatoes are sure to become a family favorite. Whether served alongside a hearty main course or as a tasty snack, these potatoes are guaranteed to impress with their crispy exterior and fluffy interior.

A Brief Overview of Scored Potatoes

Scored potatoes, also known as hasselback potatoes, originated in Sweden and have become popular worldwide for their unique appearance and delicious taste. The method involves making thin slices across the potato without cutting all the way through, allowing the potato to fan out slightly as it bakes. This creates a crispy exterior while maintaining a tender interior, making them the perfect canvas for a variety of seasonings and toppings. Our Easy Sheet Pan Scored Potatoes recipe simplifies the process even further, making it accessible to home cooks of all skill levels.

Ingredients

for Sheet Pan Scored Potatoes

Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:

4 medium-sized russet potatoes
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Here are some variations and tips for your Easy Sheet Pan Scored Potatoes:

1. Cheese Topping: Add shredded cheese like cheddar or Parmesan in the last few minutes of baking for a cheesy finish.

1. Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper on top before roasting for a bit of heat.
2. Herb Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for added flavor.

1. Bacon Bits: For a savory twist, add cooked and crumbled bacon on top before serving.
2. Balsamic Glaze: Drizzle some balsamic reduction over the scored potatoes after baking for a sweet and tangy flavor.
3. Cooking Time: Ensure that the potatoes are evenly spaced on the sheet pan to allow for proper roasting. Bake at 425°F (220°C) for about 45-50 minutes, or until they are crispy and tender.

1. Rest Before Serving: Let the potatoes rest for a few minutes after baking to allow the flavors to meld.

To store your Easy Sheet Pan Scored Potatoes, follow these steps:

1. Cool Down: Allow the potatoes to cool completely after baking. This helps prevent condensation, which can make them soggy.

1. Airtight Container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but make sure to remove as much air as possible.

1. Refrigeration: Store the container in the refrigerator. The scored potatoes can last for about 3-5 days.
2. Reheating: When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet. Bake for about 15-20 minutes or until heated through and crispy again.

1. Freezing (Optional): If you want to store them for a longer period, you can freeze the scored potatoes. Place them on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe container or bag. They can last up to 2-3 months in the freezer. Reheat from frozen in the oven as described above, adding a few extra minutes to the cooking time.

This way, you can enjoy your delicious scored potatoes even after the initial meal!

Enjoy!

Cheesy Mashed Potato Muffins with eggs

 Cheesy Mashed Potato Muffins are a delightful twist on classic mashed potatoes, perfect as a snack, appetizer, or side dish.

These savory muffins are crispy on the outside, soft and fluffy on the inside, and loaded with cheesy goodness.

They’re an excellent way to repurpose leftover mashed potatoes or create a comforting dish from scratch.

Simple to prepare and customizable with your favorite mix-ins, these muffins are sure to be a hit at any table.

Ingredients

– 3 cups chilled mashed potatoes
– 1 large egg
– 1 cup shredded cheddar cheese

– 1/4 cup chopped chives
– 1/4 cup all-purpose flour
– 1/2 teaspoon garlic powder

– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese, for rolling
– Cooking spray or butter for greasing

Directions

1. Preheat your oven to 400 degrees F (200 degrees C) and grease a mini muffin pan with cooking spray or butter.

2. In a large bowl, mix together the chilled mashed potatoes, egg, shredded cheddar, chives, flour, garlic powder, salt, and pepper until well combined.

3. Roll the mixture into 1-inch balls, then roll each ball in grated Parmesan cheese to coat.

4. Place the coated potato balls into the cavities of the prepared muffin pan, gently pressing down to form a puff shape.

5. Bake for 15-20 minutes, or until the puffs are golden brown and crisp on the outside.

6. Let them cool for a few minutes before removing them from the pan. Serve warm and enjoy watching them disappear!

Variations & Tips

– Feel free to mix in other ingredients for an added twist—think cooked and crumbled bacon, diced jalapeños for a kick, or swap out cheddar for your favorite cheese blend.

– If you’re short on time, you can use instant mashed potatoes as a quick substitute. Just be sure to let the mixture cool to room temp before handling.

– These puffs freeze beautifully. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag.

When you’re ready to eat, reheat them in the oven until they’re warm and crisp.

– For a lighter version, try using low-fat cheese and swapping half the potatoes for mashed cauliflower.

It’s just as delicious with a few fewer calories.

Remember, the best part about cooking is making it your own, so don’t be afraid to play with your food! These Cheesy Mashed Potato Puffs are just the beginning of your culinary adventure.

How to Store Cheesy Mashed Potato Muffins

Refrigerator: Allow the muffins to cool completely, then store them in an airtight container in the fridge for up to 3-4 days.

Freezer: Wrap each muffin in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.

They can be frozen for up to 2 months.

Reheating:

• For refrigerated muffins, reheat in a microwave for 30-60 seconds or in a 350°F (175°C) oven for 10-15 minutes.
• For frozen muffins, thaw overnight in the fridge and reheat as described above.

Conclusion

Cheesy Mashed Potato Muffins are the ultimate comfort food, offering a fun and portable way to enjoy the creamy, cheesy flavors you love.

Perfect for meal prep, parties, or a quick snack, these muffins are versatile and easy to store, ensuring you always have a tasty treat on hand.

Try them today and watch them become a family favorite!

Enjoy!

Cabbage Soup

 

Ingredients:

1 large cabbage, chopped
2 small onions, diced
2 cans of stewed tomatoes
1 pouch of Lipton Onion Soup Mix (any flavor)
1 large celery stalk, chopped finely
Ground beef (1-2 pounds)

Instructions:

Fill a large saucepan halfway with water and bring it to a boil.
Add the chopped cabbage, diced onions, and finely chopped celery to the boiling water, then reduce to a simmer.
In a separate pan, cook the ground beef over medium heat until browned. Make sure to drain any excess fat.
Stir in your favorite spices alon g with the Lipton Onion Soup Mix into the beef.
Add the seasoned beef and stewed tomatoes to the simmering vegetables.
Continue to simmer the mixture for a few more minutes, then taste and adjust seasoning as needed.
Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

Pumpkin Cream Cheese Swirl Muffins

 Ingredients  

For the muffins:

1 tsp. Baking soda

15 oz. Pumpkin puree I used a 15 oz can

½ C. Brown sugar

2 Eggs Large

1 Tbsp. Pumpkin pie spice

½ C. Vegetable oil

½ tsp. Salt

1 ¾ C. All-purpose flour

1 C. Granulated sugar

1 Tbsp. Vanilla extract

For the cream cheese swirl:

2 tsp. Vanilla extract

1 Egg yolk Large

8 oz. Cream cheese softened

¼ C. Granulated sugar

How To Make Pumpkin Cream Cheese Swirl Muffins

Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.

In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.

Blend together the sugar, brown sugar, and pumpkin puree in a bowl.

Add in the eggs, oil, and vanilla extract until well blended.

Mix in the dry ingredients, and stir until smooth.

Spread the batter into the cupcake liners in the muffin tin.

Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.

Swirl the cream cheese into the muffin batter with a toothpick.

Bake for 20 minutes, or until completely cooked through.