1 pound ground beef
1 pound smoked kielbasa, cut into 1/4-inch slices
2 jars (24 ounces each) spaghetti sauce with mushrooms
1 jar (16 ounces) chunky salsa
Hot cooked pasta

In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook sausage over medium heat 5-6 minutes or until browned.
Stir in the spaghetti sauce, salsa and reserved beef; heat through. Serve with pasta.

Nutrition Facts
1 cup (calculated without pasta): 325 calories, 21g fat (7g saturated fat), 60mg cholesterol, 1378mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 17g protein.


8 ounces mushrooms, sliced
1 medium onion, sliced (the sweeter the better)
2 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 slices bread of choice
1 cup gouda, shredded

Preheat oven to 400-degrees F.
On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
In a skillet stove top, melt 4 tablespoons butter over medium heat.
While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.
In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

Chocolate Oatmeal No Bake Cookies

Delicious no-bake cookies made with oatmeal, peanut butter, and cocoa. Start timing when the mixture has reached full boiling point; This is the trick to successful cookies. If you boil for a long time, then the cookies will be dry and crumbly. If you do not boil it long enough, the cookies will not form properly.

Give the oven a breather! Whisk together a batch of these 7 ingredients made of non-baked chocolate peanut butter. This family favorite recipe is super simple and best of all, the cookies are deliciously addicting.

  • Ingredients:

° 1 1/2 pitted dates

° 1 cup almonds

° 1 cup oatmeal

° 1 c. Chia seed table

° 1 c. Vanilla tea

° 1 c. Cinnamon tea

° 1/2 cup chopped dark chocolate

  • Instructions :


Prepare two sheets of cookies by putting on a sheet of silicone or a sheet of parchment paper.


Put almonds in a food processor.


Reduce to powder.


Add all the other ingredients except for the dark chocolate.


Stir until crumbly and sticky.


Add a little water if necessary.


Form 24 balls. Roll well between hands until grip.


Arrange the sheets.


Crush the balls with a slightly damp fork.


Put cookies in the refrigerator for at least 4 hours.


Melt the chocolate.


When the cookies are hard, dip the bottom of each cookie in the chocolate and return it to the baking tray.


Put 30 minutes in the refrigerator to freeze the chocolate under the biscuits.

Enjoy !

Old-Fashioned Soft and Buttery Yeast Rolls

HomeOld-Fashioned Soft and Buttery Yeast Rolls
Old-Fashioned Soft and Buttery Yeast Rolls

And just THAT Good butter. They never fail to make huge, long, soft, fluffy and buttery rolls.

Preparation time includes kneading and rising time. It adapts well to any shaping method you like or you can bake it in muffin cups. They smell delicious yeast while baking and they always send me on a journey to yeast roll heaven! For Remaining Rolls: 10 seconds in the microwave will recreate the “hot out of the oven” magic!

Relatively easy to make old fashioned rolls you will never fail to make a huge, long, tender, fluffy, buttery and indulgent yeast recipe !! Just give them a chance, I promise the result will be amazing !! Certainly a guard !!

Choose a member!

There is nothing better than the smell of freshly baked bread, and these buttery rolls will be watering in your mouth as you bake. Hot outside of the oven, it is very soft and melts in your mouth. They’ll be delicious with the holiday meal but simple enough to prepare and you’ll find excuses to make menus.

  • What do you need for this recipe:

° Whole milk: half a cup

° Rapeseed oil: 70 gr

° Vanilla sugar: 1 sachet

° flour: 4 1/2 c

° Sugar: 2 cups

° Salt: 1 teaspoon

° Baker’s yeast: one sachet

  • Method :
  1. First, heat the milk for about 25 seconds in the microwave (heating for a long time will kill the yeast !!)
  2. In the lukewarm mixture, dissolve the baker’s yeast, and let it settle for 10 min
  3. Then you get a bowl and mix in the flour, sugar, salt and vanilla sugar.
  4. Add the oil and mix, then gradually add the milk and yeast
  5. Be sure to knead until you get a homogeneous and smooth dough.
  6. The dough ball should be placed in the salad bowl, at this point, and covered with a tea towel
  7. After that, set the oven temperature from 6 to 180 degrees. And leave the dough to rest, in a warm place, until the dough volume doubles, which takes about 90 minutes.
  8. On a work surface that has been lightly sprinkled with flour, grease the pan and add a baking tray.
  9. Well, you may want to use the palms of your hands to remove the gases from the dough.
  10. You will want to cut and shape regular dough balls and place them into your mold, slightly spaced
  11. Now, allow yourself to stand for a third hour. Brush the brioche with milk. At the end, I always bake for about 25 minutes.

Enjoy !



2 medium sweet potatoes baked or boiled until soft, skins removed
¾ c maple syrup
¾ c heavy whipping cream
3 eggs
1 t vanilla
1 t pumpkin pie spice
½ t salt
2 T dark rum


Mash up the sweet potatoes in a large mixing bowl.
Add the remaining ingredients, one at a time, beating with an electric mixer between additions ensuring the mixture is smooth.
When all ingredients are added, beat the whole thing on medium for 2 minutes.
Pour into an unbaked pie shell (see recipe options above).
Bake at 400 degrees for 45 minutes.
Cool completely. Top with whipped cream



1 large baking potato
1 small onion
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable oil, for frying


Peel the potato and onion and coarsely shred them into strips. (I used the grater on my mandoline, but you could also use a food processor or a box grater.) Use a cheesecloth or a colander to squeeze the vegetables as dry as possible. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, heat 2 tablespoons of vegetable oil until simmering. Drop small circles of the potato mixture into the skillet, flattening them with the back of a spoon if necessary.
Cook over moderately high heat until the edges are golden, about 1-1/2 minutes; Flip and cook until golden on the bottom, about 1 minute.
Drain excess oil on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. You can keep finished latkes heated in the oven at 200 °F while you’re making the rest so they’re all hot and ready to go at the same time.

Lasagna Recipe


12 ounces lean ground beef or lamb
1 white onion chopped
2 garlic cloves minced
1 lb 24 ounces pasta sauce
1 tablespoon fresh parsley chopped
No-bake lasagna noodles approximately 6
1 egg beaten
1 15 ounces container ricotta cheese
1/4 cup grated Parmesan cheese + more for topping
1-1/2 cups shredded mozzarella cheese


For the sauce, in a sauté pan on medium heat, add meat, onion, and garlic until the meat is brown. Pour 1/2 cup of sauce into a small bowl and pour the remainder into the meat. Bring to a full boil; reduce heat to low and cover cooking for 15 minutes.
Pre-heat oven to 375F. In a large mixing bowl, add egg, ricotta, parsley, and 1/4 cup Parmesan cheese; set aside.
Spread 1/2 cup of pasta sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the noodles in the dish, breaking any as needed to fit. Spread with the ricotta cheese mixture, mozzarella cheese, and meat mixture. Continue until you end with the meat mixture. Sprinkle top with mozzarella and Parmesan cheese.
Place baking dish on a baking sheet. Bake for 35-45 minutes until thoroughly heated. Allow standing at least 10 minutes before serving.


How To Make It:

3 mangoes, cut into bite-size chunks
5 kiwi, sliced
1 pineapple, cut into bite-size chunks
2 cup strawberries, sliced
12 mandarin oranges, divided (for dressing and salad)
1/4 cup honey
Citrus Poppy Seed Dressing
1 lime
1/2 teaspoon poppy seeds
1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
1 medium lemon

Wash and dry lemon, lime and 2 mandarin oranges.
Zest the washed and dried citrus with a zester or fine grater.
Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).
Add honey, ginger and poppy seeds to juice mixture and whisk until combined. Set aside or place in the refrigerator if serving later.
Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges.
Cut pineapple and mango into bite size chunks.
Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving.
Gently toss to coat.Serve and enjoy!

Honeycrisp Salad !

Honeycrisp Salad :

This gorgeous Salad is full of flavor and texture, with fresh Honeycrisp apple slices, crunchy candied pecans, chewy dried cranberries, and salty blue cheese, all dressed with a tangy-sweet apple cider vinaigrette atop a bed of your favorite salad greens!

This gorgeous Salad is full of flavor and texture, with fresh Honeycrisp apple slices, crunchy candied pecans, chewy dried cranberries, and salty blue cheese, all dressed with a tangy-sweet apple cider vinaigrette atop a bed of your favorite salad greens!

Ingredients :
1/2 cup extra-virgin olive oil or light vegetable oil (such as canola)
1/4 cup apple cider vinegar
1/4 cup unsweetened apple juice or apple cider
2 to 3 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of 1/2 lemon
12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo of your favorites)
1 cup pecan halves, toasted or candied
3/4 cup dried cranberries or dried cherries
4 ounces crumbled blue cheese

Directions :
To prepare Apple Cider Vinaigrette, measure all ingredients into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
Place apple slices in a large plastic baggie and squeeze fresh lemon juice over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.
Yield: 8 to 10 servings

Italian Pasta Bake

Italian Pasta Bake! This was so good!

Ingredients :
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Directions :
In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through. 8 servings