1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish


Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

source :

Cheesy Tot Casserole

You’ll Need:

1-2 lbs of ground beef.
1 can cream of mushroom.
1 bag of tater tots.
Shredded cheese.

How to:

In a skillet, brown the ground beef and drain off the fat then mix in the cream of mushroom until well coated.

Transfer into a casserole dish and top with a generous amount of shredded cheese.

Layer the tater tots over the cheese and drizzle some cheese over the top if you like too.

In a preheated oven to 375° bake for 20 minutes and enjoy!

Hot And Sour Soup

6 cups chicken broth
1 (8 oz.) can bamboo shoots, drained and finely chopped
1 cup cooked chicken, shredded
1 cup shitake mushrooms, thinly sliced
1 cup firm tofu, pressed until drained and chopped into strips
3 cloves garlic, minced
2 eggs, lightly beaten
1/2-inch piece ginger, grated
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon chili sauce
3 teaspoons brown sugar
black or white pepper, to taste
green onions, finely chopped, garnish

Heat chicken broth over medium-high heat in a large stock pot until warmed through.
Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.
Let mixture simmer for 5 minutes.
In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
Cook for another 5-8 minutes, or until soup is thickened.
Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.
Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
Serve hot and enjoy!
Recipe adapted from Closet Cooking

Only 2 ingredients!!!! Easiest cake ever


One box Angel Food cake mix and 1 can approx 20 oz crushed pineapple, do not drain…add juice and all. Mix by hand in a large bowl, it foams up a lot. Heat oven to 350*, lightly spray a 9×13 cake pan and bake for about 30 mins. That’s it

Paula Deen’s “Not Yo’ Mama’s Banana Pudding”


2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

source :

Lemon Crumble Cream Cake


1/2 cup sugar
1/2 cup butter, melted
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 white cake mix
Egg whites, oil and water for cake mix
Zest of one lemon
1 8-oz. package cream cheese, at room temperature
2 cups powdered sugar, plus more for dusting
Juice of one lemon (about 1/4 cup)
1 cup heavy whipping cream

To make the crumb topping, combine sugar, melted butter, flour and salt in a small bowl and stir with a fork until combined and crumbly. Set aside.

To make the cake, prepare batter per manufacturer’s instructions. Stir in lemon zest. Pour into a greased and floured 10-inch springform pan. Crumble crumb topping evenly over cake batter. Bake 35-45 minutes or until cooked through. Cool completely then slice in half horizontally.

To make the lemon cream filling, combine cream cheese, powdered sugar and lemon juice in a large bowl and mix until well combined and smooth. In a separate bowl beat whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture until well combined.

Spread cream cheese mixture over bottom half of cake then top with remaining half of cake. Dust top of cake liberally with powdered sugar. Refrigerate at least 4 hours before serving. Refrigerate in an air-tight container to store.

Makes 12-14 servings.

Source :

Perfect Pizza Dough

250ml lukewarm water
2 tsp dried yeast
1 ½ tsp caster sugar
1 ½ tbsp olive oil, plus extra for greasing
475g strong white (bread) flour, plus extra for dusting
1 ½ tsp salt


  1. Mix the warm water, yeast and sugar in a small bowl and set aside for 5 minutes until it has started to froth, then stir in the olive oil.2. Sift the flour and salt together into a large bowl. Pour in the yeasty mixture and mix together with your hands until you form a soft dough.3. Pop the dough onto your work surface and knead with the heal of your hand for 5-10 minutes until it is smooth and elastic. Do not flour the work surface as this will dry out the dough.4. Lightly oil a bowl and pop your dough in. Cover with a clean tea towel and leave in a warm place to rise for an hour.5. Lightly dust your work surface with flour, then place your dough on it and give it one good punch to let any air out. Cut the dough into 4 equal pieces. Roll each piece of dough into a ball and pop onto a lined tray, cover with a tea towel and leave to prove in a warm place for 15 minutes.6. Roll out each ball of dough until quite thin. Coat with pizza sauce, grated mozzarella and your choice of toppings. Bake in a hot oven for 8-10 minutes until crisp and golden.notes: balls of dough can be kept in the fridge for a couple of days or frozen until required
    Source :

Baileys Chocolate Sheet Cake

1 hour to prepare serves 16-20
2 cups all-purpose flour
1 3/4 cups sugar
1 cup hot water
1 cup (2 sticks) unsalted butter, melted
1/2 cup Baileys Irish Cream
1/2 cup unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon instant espresso granules
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup Baileys Irish Cream
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, optional

Preheat oven to 400º F, then use non-stick spray and cocoa powder to grease and flour a standard sheet pan.
In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking soda and salt until combined.
Pour hot (almost boiling) water and melted butter over mixture and mix until everything is just incorporated.
Beat in Baileys, then eggs (one at a time), then stir in vanilla extract.
Pour mixture into floured, rimmed baking sheet and place in oven.
Bake for 18-20 minutes, or until toothpick inserted in center comes out mostly clean.
While cake bakes, start icing by whisking together butter, cocoa powder and Baileys in a large saucepan over medium-high heat.
Bring mixture to a boil, then remove from heat and stir in vanilla extract and powdered sugar.
Remove cake from oven and pour icing over the top while still warm.
Let cool at least 15 minutes, then slice and serve.
Recipe adapted from Lemon Tree Dwelling

Healthy No-Bake Chocolate Energy Bites

Ingredients :

1 cup old-fashioned oats
3 tablespoons unsweetened cocoa powder
⅓ + ¼ cup unsweetened shredded coconut, divided
½ cup ground flaxseed
⅓ cup dried cranberries, roughly chopped
1 tablespoon chia seeds
¼ cup chopped chocolate or mini chocolate chips
dash of salt, to taste
½ cup peanut butter
⅓ cup honey, raw
2 tablespoons coconut oil
½ teaspoon vanilla extract
⅓ almond flakes, lightly toasted and crushed

Preparation :

In a medium bowl, stir together the oats, cocoa powder, ⅓ cup coconut, ground flaxseed, cranberries, chia seeds, chocolate and salt.
In another small bowl, melt the peanut butter, honey and coconut oil in the microwave in 10 second increments, stirring after each increment until completely melted and combined. Stir in vanilla.
Add wet ingredients to dry and stir well until fully combined.
In a small shallow bowl, stir together the almond flakes and ¼ cup coconut. Using wet hands, roll the oat mixture into balls (mine were about 1-inch in diameter) and then roll them around in the bowl of coconut and almonds for the outer coating. Place in the refrigerator to set.
Store in an airtight container in the refrigerator.

Add more oats if the mixture seems too moist and likewise, add more melted honey or a little bit more coconut oil if the mixture seems too dry and crumbly.

Source :

BLT Macaroni Salad

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled


  1. In a large bowl, combine the first four ingredients; mix well.
  2. Add the macaroni, tomato and onions; toss to coat.
  3. Cover and refrigerate.
  4. Just before serving, add lettuce and bacon; toss to coat
    Recipe courtesy of,com