Ingredients :
Waffle cones
Fresh strawberries
Coolwhip 8 oz.

For the crumbs:
Crushed golden oreos
Strawberry jello 3 oz.

For the filling:
16 ounces cream cheese (softened)
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cool whip 8 oz

For the glaze:
1 1/2 cups powdered sugar
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract

Directions :
Step 1: Crush 16 -18 oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty in consistency. Add 3 oz of strawberry jello to the paste and coat the waffle cones.

Step 2: In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Step 3: Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.

Step 4: Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped up fresh strawberries.

Step 5: Place the powdered sugar in a medium-size bowl.

Step 6: Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well and immediately drizzle over cones.



1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 can Ro*Tel diced tomatoes with chiles, drained
1 can Nacho Cheese Soup
1/4 cup sour cream
1 cup grated cheddar
12 8-inch soft tortillas
guacamole, cilantro, sour cream for topping, as desired


Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray.

Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.

Add the taco seasoning and water to the skillet and cook for 2 minutes.

Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.

Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.

Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.

Bake for 20 minutes or until hot and melty.

Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.


Ingredients :

-4-6 pork chops, your preference
-6-8 med-large potatoes
-1 large onion sliced
-1-14 oz can chicken stock or 1-2 chicken bouillon cube dissolved in 1 3/4 C boiling water
-1 can cream of chicken soup (10.75 oz. can or approximate)
-3Tbsp flour
-2 Tbsp butter plus extra for buttering casserole dish.
-2 Tbsp olive oil
-salt, to taste
-pepper, to taste
-Any herb or spice to your preference optional
-Shredded cheeseoptiona
-Vegetable add ins such as mushrooms, green beans, corn optional

Directions :

-If using a bouillon cube (s) bring 1 3/4 C water to a boil and remove from heat and the bouillon cube dissolve.

-Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.

– While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.
Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).
Thinly slice onion and set aside.

-Remove chops from pan and add onions. Let the onions cook in the drippings
for 4-5 minutes or until onions are translucent and starting to get a nice
caramelized color. Remove from pan.

Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.
Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.
-Add in the cream of chicken soup, shredded cheese (optional) and onion. Season with salt, pepper, and any other herb or spice to taste. Turn heat down to low.

-Butter a 13×9 casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers-
it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.
Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more
tender chops bake in 300 degree oven for about 2-2 1/2 hours. When finished remove foil and let sit for 10 minutes
to give the sauce a chance to thicken.

Baked Potato Casserole With Bacon

This Pioneer Woman’s twice-baked potato casserole recipe is filled with creamy mashed potatoes, bacon, cheese, and potato crusts. Plus, it’s easy to prepare and freeze!

Do you like Pioneer Women’s Recipes? Try this meatloaf recipe afterwards!

A close-up of a wooden spoon filled with blankets of potatoes baked twice in a casserole dish.

This recipe is everything, and I do mean everything. I’ve always been a sucker for twice baked potatoes, and making them into a casserole is all I need in life. Especially since you can do this two days before the scheduled date.

As if the convenience of preparing it early isn’t enough, you can easily freeze the leftovers! Read on to find out everything you need to know about the ultimate side dish idea!

  • Ingredients :

Russet Potatoes – Starchy potatoes like Russets or Yukon Gold are best when making mashed potato casserole. Avoid red or new potatoes, as they tend to be firm when mashed.

° canola oil

° Salted butter

° sour cream

° Pure milk

° Cheddar Cheese – Homemade grated for best results

° Seasoned salt

° Pepper salt

° Green onion – for decoration

  • How to make it

Clean and wipe the potatoes until they are completely dry. Rub canola oil.

Bake at 400 degrees for 40 minutes.

Take the butter, sour cream and milk from the refrigerator and let it reach room temperature.

A baking tray with Russian potatoes next to a bowl of butter and sour cream to make a twice-baked potato casserole.

Cook bacon while baking potatoes.

Take the potatoes out of the oven and wait for them to cool enough to handle.

Leave the peel on 2 potatoes and peel the rest. Cut into thirds.

Uncooked bacon in a frying pan next to a bowl of cooked and sliced ​​potatoes.

Bacon crumbs. Adding half of bacon to bowl of potatoes over with milk, cream, butter, cheese, seasoned salt, salt and pepper. Mash it until it is creamy.

Placing them on a 9 13 baking plate . Top with remaining bacon and extra cheese.

Baking 350 degrees about 21-26 min . Top with green onions and serve.

A bowl of mashed potatoes next to a casserole dish full of potato blankets baked twice.

You can prepare this casserole two days before the scheduled time:

Assemble the casserole as mentioned in the recipe, but stop baking and put it in the fridge ready to serve.

When you are ready to bake, cover the top and bake for 10-15 minutes. The top is lifted and baked for 25 minutes.

Enjoy !

Why The Leg Cramps During The Night And How To Stop This For Good?

In most cases, there is no clear underlying cause for leg cramps, and it is believed that they may result from muscle fatigue and nerve dysfunction, without knowing how the cramp occurred. The list of possible causes for leg cramps includes:

Sleep method: Sleeping in a certain way can lead to cramps in the feet, for example, pulling the foot out and shortening the calf muscles can lead to night cramps. Practice:

Exhaustion or prolonged use of the muscles may cause a leg cramp during or after the end of the effort, and it should be noted that cramps often affect athletes, especially at the beginning of a workout. Dehydration: Athletes who do vigorous exercise in hot weather can have leg cramps. Metabolic problems occur:

We mention the following:

Acute renal failure

Addison’s disease, which is caused by adrenal insufficiency,

And anemia,

And chronic kidney disease (in English: chronic kidney disease),

Cirrhosis, hyperthyroidism and cirrhosis.

Hypothyroidism (in English: Hypothyroidism),

And diabetes (in English: Diabetes) type I and II.

Infection with some diseases and health problems: We mention, including: sarcoidosis,

Muscle fatigue.

Motor neuron problems. Parkinson’s disease.

The following tips can help prevent leg cramps:

Drink plenty of fluids: Drinking plenty of fluids helps the muscles perform their normal function, especially during exercise, so it is advised to drink half a liter per hour for a person weighing 80 kg approximately three to four hours before exercise, and it is also recommended to drink drinks that contain sodium. Or eat small amounts of salted snacks, or foods containing sodium to stimulate thirst and maintain the amount of fluid consumed.

Leg lengthening: Tightening the calf and hamstrings before bedtime can reduce nighttime leg cramps.

Farmer’s Casserole

Healthy and Simple to make Casserole Recipe, you can even make it ahead !! Everything you love about breakfast in one easy and delicious casserole, plus it’s perfect for Thanksgiving and Christmas morning or whenever you have company over, just give it a go and see !!


– Diced bacon: 6 slices

– Diced potatoes: 6 C

– Green onions: 2 (sliced)

– Fat-free evaporated milk: 2 cans 9MEDIUM)

– Egg beaters egg substitute: 2 C

– Reduced-fat Monterrey blend cheese: 1 C. and Half

– Extra virgin olive oil: 1 TBSP

– Sea salt: 1/2 TSP

– Black pepper: 1/2 TSP


STEP 1 :
In a non-stick skillet over medium heat, heat the oil and cook the potatoes until they are light brown.

STEP 2 :
And please put the casserole with the potatoes.

STEP 3 :
The ham, cheese, and green onions should be placed on top.

STEP 4 :
You’ll want to add the egg-beaters, evaporated milk, salt, and pepper in a big tub until well mixed.

STEP 5 :
Now, you need to pour the potato mixture over.

STEP 6 :
Finally, bake in a preheated oven at 375°F for about 40 to 45 minutes. I always let 15 equal portions to set before cutting. Serve it hot & ENJOY !!!

Hash brown casserole

Wooow, 5 stars casserole of hash browns !! I served it for my guests on breakfast and they loved it !! The best thing about this recipe is its versatility..a winner !!


° McCain® Breakfast Diced Hash Browns: 2 cups

° Ham: 1 cup (should be cut lengthwise and crosswise into 1.5-cm (0.5-inch) strips)

° Apple: 1 (cut into small pieces)

° Onion: 1 medium (halved and thinly sliced)

° Eggs: 2 large

° Heavy cream: 1 cup

° Salt and freshly ground pepper

° Gruyere cheese: 1 cup, about 4 ounces (grated)

° All-purpose flour: 1/8 cup

° Green onions: 2 (chopped)


  1. As usual, I set the temperature of my oven to 230 ° C (450 ° F) before starting.
  2. And please butter, lightly, an 8-inch (20.5-cm) baking dish and set aside.
  3. Saute McCain’s Diced Hash Browns in a preheated two small skillet over medium-high heat according to package directions. Immediately remove from heat; put aside.
  4. Add the ham in another skillet for 3 to 4 minutes, stirring occasionally, until the pieces start to brown. Add onion and apple pieces for 5 to 6 minutes, stirring occasionally, until onion is lightly browned. When finished, transfer the mixture to a plate and permit cooled slightly.
  5. Then you’re going to get a large bowl and whisk in together eggs, cream, all-purpose flour, 1/4 tspn salt and 1/8 tspn ground black pepper. You’ll want to add 3/4 of the Gruyere cheese and the cooked mixture of McCain® diced hash browns, onion and apples, mixing well.
  6. The prerparation needs to be placeed in the baking dish and garnished with the remaining cheese at this stage.
  7. Alright now, cook uncovered for 25 minutes.
  8. Make sure to remove foil and cook until top is golden brown, it takes around 15 minutes more.
  9. The last step is to remove from oven, garnish with chopped green onions. Immediately serve & ENJOY !!

Poor Man Husband Casserole

This is a tried and true recipe !! Just follow the recipe as directed and you’ll see that it really is Husband’s Delight Casserole !! Definitely a keeper !!


– Ground beef: 1 ½ lbs.

– Tomato sauce: 2 cans, about 15oz. each

– Cream cheese: 8 oz.

– Sour cream: 8 oz.

– Egg noodles: 8 oz.

– Cheddar cheese: 1 ½ cup

– Garlic: 2 teaspoons (minced)

– Italian seasoning: 1 teaspoon

– Sugar: 1 teaspoon

– Salt and pepper to taste


  1. I always set the temperature of your oven to 350 degrees before starting.
  2. Saute the ground beef in a skillet over medium-high heat on the stove until it is completely browned. And please drain any extra grease.
  3. You’ll want to add the Italian seasoning and minced garlic to the skillet, and saute for an additional 30 seconds.
  4. After that, pour the tomato sauce and sugar into the skillet with the meat. Immediately add salt and pepper to taste, and saute for 3 to 5 minutes more.
  5. Then you’re going to get a bowl and mix in the sour cream and the cream cheese.
  6. Okay now, you can cook the egg noodles until done to your liking and drain totally.
  7. Half the egg noodles needs to be placed in an even layer in the bottom of a greased 9×13 baking dish.
  8. For this part, top the noodles with ½ of the cream cheese mixture and then ½ of the meat mixture.
  9. Make sure to repeat with another layer of noodles, cream cheese mixture and then ground beef on top.
  10. The cheese should be sprinkled on the top of the casserole at this stage. To finish, remember to bake for about 20 to 25 minutes.

Hamburger Casserole (Quick & Easy)

The hamburger casserole is cheesy and full of flavor. It is a simple and delicious dish that is loved by the whole family which makes it a great choice on the monthly menu.

And this will satisfy even those who are picky eaters. Packed With Baby-Friendly Meats And Pasta With A Layer Of Delicious Cheese. For more must-try meals every day of the week, try the Hawaiian hawaiian, broccoli cheese, and chicken kung pao.

Weekend nights can be tough. Moving kids from one activity to another and helping with homework can easily devour the entire evening. It is important for us to make time for dinner together as a family so that we can communicate.

This is where easy weekend meals become a necessity! I like to keep a running list of meals that are not only easy to prepare but delicious for kids to really eat.

HomeHamburger Casserole (Quick & Easy)

The hamburger casserole is cheesy and full of flavor. It is a simple and delicious dish that is loved by the whole family which makes it a great choice on the monthly menu.

And this will satisfy even those who are picky eaters. Packed With Baby-Friendly Meats And Pasta With A Layer Of Delicious Cheese. For more must-try meals every day of the week, try the Hawaiian hawaiian, broccoli cheese, and chicken kung pao.

Weekend nights can be tough. Moving kids from one activity to another and helping with homework can easily devour the entire evening. It is important for us to make time for dinner together as a family so that we can communicate.

This is where easy weekend meals become a necessity! I like to keep a running list of meals that are not only easy to prepare but delicious for kids to really eat.

This hits her out of the park. It’s so easy and so delicious. I really mean what I don’t like! It’s like a casserole dish for convenience.

  • Ingredients

° 1 (1 pound) medium packet of pasta skin

° 1 pound of ground beef

° 2 (10 ounces) of tomato soup

° 2 cups grated cheddar cheese

° 1 cup shredded mozzarella cheese

° 1/2 cup water

° Garlic, salt also pepper to taste

  • Instructions :

Cook and line pasta according to package directions.

Meanwhile, preheat the oven to 375 degrees and grease a 9×13 baking tray.

In a large skillet, fry the ground meat and chop it with garlic powder, salt, and pepper (or any seasoning of your choice).

Add the cooked pasta, tomato soup, half a cup of water, and half cheese to a skillet with the roast beef. Stiring also cooking for 3-4 minutes on medium heat.

Pour mixture into a greased plate and cover with the remaining cheese.

Covering with tinplate foil and baking for 21 min . Uncovering also keep baking about an additional 10 min (I also such turn on grill for the last 2-3 minutes to brown the cheese).

Serving directly and stored any leftovers in coller for up to 3 days.

Enjoy !

Baked Potato Casserole With Bacon

Mmmm, delish 😘 !! This Baked Potato Casserole With Bacon has all the ingredients of a rich and creamy, flavorful Baked Potato Casserole dish, just give a try !! Any woman who keeps cooked bacon around in the fridge for whatever occasion won’t be single long….I’m just say’n LoL !!


– Yukon Gold potatoes: 5 LBS (baked)

– Kosher salt: 1/2 tsp

– Ground black pepper: 1/2 tsp

– Thick cut bacon: 2 LBS (cooked and chopped)

– Sour cream: 2 C

– Mozzarella Cheese: 2 C (shredded)

– Sharp Cheddar Cheese: 2 C (shredded)

– Green onions: 4 (chopped)

– Squeeze bottle: 1


STEP 1 :
First of all, pour the sour cream into the squeeze bottle.

STEP 2 :
Make sure to preheat your oven to 350 degrees and grease a 9×13 baking pan with cooking spray; set aside.

STEP 3 :
Finally, cut the baked potatoes into bite-size pieces