Italian Inspired Baked Penne

 

Ingredients:

40 g butter

2 tablespoons flour

500 ml milk

A bunch of spring onions, chopped

300 g penne rigate pasta

150 g hard grated

1 onion, chopped

2 cloves of garlic, minced

600 g minced beef

300 g chopped canned tomatoes in their own juice

150 g hard mozzarella cheese, grated

Salt and black pepper to taste

Directions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce:

In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and sauté until soft.

Stir in the flour and cook for about 1-2 minutes, until it forms a smooth paste.

Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce.

Remove from heat and stir in the grated until melted and smooth. Season with salt and black pepper to taste. Set aside.

Cook the Beef and Tomato Mixture:

In a large skillet, heat a little over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.

Add the minced beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.

Stir in the chopped canned tomatoes with their juice. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Assemble the Dish:

Preheat your oven to

180°C (360°F).

In a large mixing bowl, combine the cooked penne pasta with the beef and tomato mixture. Mix well.

Add the remaining pasta mixture on top, pour over the remaining cheese sauce, and finish with the remaining grated mozzarella cheese.

Transfer half of the pasta mixture to a greased baking dish. Pour half of the cheese sauce over the pasta and sprinkle with half of the grated mozzarella cheese.

Bake:

Place the baking dish in the and bake for 25-30 minutes, or until the cheese is golden and bubbly.

Serve:

Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious Italian-inspired baked penne with a fresh salad or garlic bread.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes

Kcal: 600 kcal per serving | Servings: 6 servings

Serving Suggestions:

Pair with a glass of red wine, such as Chianti or Sangiovese, to enhance the flavors.

Serve with a fresh green salad and a side of garlic bread for a complete Italian meal.

Add a sprinkle of fresh basil or parsley on top for a burst of color and freshness.

Cooking Tips:

For the best results, use high-quality Parmesan and mozzarella cheeses.

Make sure to cook the pasta al dente as it will continue to cook in the oven.

Let the baked penne rest for a few minutes after baking to set the layers and make it easier to serve.

Nutritional Benefits:

It’s a satisfying meal that can be enjoyed as part of a balanced diet.

This dish provides a good balance of protein from the minced beef and cheeses, carbohydrates from the pasta, and essential vitamins from the spring onions and tomatoes.

Dietary Information:

Contains dairy, gluten, and meat. For a vegetarian version, substitute the minced beef with a meat-free alternative or extra vegetables.

Storage:

Store any leftovers in an in thfor up to 3 days.

Reheat in the oven at 180°C (360°F) until warmed through, or in the microwave for a quicker option.

Why You’ll Love This Recipe:

Easy to Make: Simple steps and quick preparation.

Deliciously Cheesy: The combination of Parmesan and mozzarella cheeses creates a rich, creamy topping.

Comforting and Hearty: The savory beef and tomato sauce mixed with tender penne pasta makes for a filling and satisfying meal.

Versatile: Perfect for family dinners, gatherings, or special occasions.

Conclusion: This Italian-inspired baked penne is truly the best dinner you’ll ever have. With its rich flavors, creamy cheese sauce, and tender pasta, it’s a meal that will quickly become a favorite in your home. Share this delightful dish with your loved ones and enjoy the taste of Italy right in your kitchen! The layers of pasta, cheese, and savory beef sauce create a harmonious blend that’s sure to impress. Whether you’re cooking for a crowd or just for yourself, this baked penne promises to deliver comfort and satisfaction every time. Enjoy the warmth and love that comes with each bite of this delicious Italian creation.

Enjoy!

Zucchini Cornbread Casserole

 

We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.

What is needed

2.5 cups of zucchini, shredded and set aside to drain

1 chopped white onion and 16 ounces (split) of shredded cheddar cheese

Thawed corn, measuring 1 cup

1 chopped jalapeño (to make it milder, remove the seeds).

two eggs

2 milligrams of garlic powder

one teaspoon of cumin flour

1/4 teaspoon of salt

1/2 teaspoon of black pepper

One 8.5-oz package of corn muffin mix

Zucchini Cornbread Casserole Recipe Details

Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.

Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.

Add the corn muffin mix slowly, mixing until incorporated.

After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.

Cook for 50–55 minutes, or until golden and cooked through. Warm it up before serving.

Enjoy!

My Family’s Excitement: A Twist on Oatmeal and Zucchini – Better than Pizza!

 

When it comes to family meals, finding a dish that everyone can enjoy is often a challenge. But what if we told you there’s a recipe that’s not only delicious but also nutritious? Enter our exciting twist on oatmeal and zucchini, a dish that has our family jumping for joy. In this article, we’ll walk you through the simple steps of creating this mouthwatering treat, and why it’s a better choice than your regular pizza night. Get ready to tantalize your taste buds and make your family excited about mealtime!

Ingredients:

The Ingredients You’ll Need

Before we dive into the preparation process, let’s take a look at the ingredients you’ll need to whip up this delectable dish:

1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.

Salt: To enhance the flavor and help drain excess moisture from the zucchini.

3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.

100g Grated Cheese: Provides that irresistible cheesy goodness.

2 Eggs: A binding agent that holds everything together.

Pepper to Taste: Adds a hint of spice and flavor.

Chives: Fresh herbs for a burst of color and flavor.

Instructions:

Preparing the Dish

Now that we have our ingredients ready, let’s move on to the step-by-step process of making this mouthwatering oatmeal and zucchini dish:

Step 1: Preparing the Zucchini

Grate the zucchini and place it in a strainer.

Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.

After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

Step 2: Mixing the Ingredients

In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.

Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

Step 3: Baking to Perfection

Preheat your oven to 180°C (360°F).

Pour the zucchini mixture into a baking dish, spreading it evenly.

Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.

After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

Enjoy!

Zucchini with Oatmeal

 

Ingredients:

Before we dive into the preparation, let’s gather all the ingredients we need:

1 zucchini (350g)

1 carrot

2 eggs

100 grams of cheese

Parsley

1 potato

1 clove of garlic

Salt

Black pepper

1 tsp Herbes de Provence

Paprika

4 tablespoons oatmeal

2 tbsp flour

Olive oil

FOR THE SAUCE:

2 tablespoons sour cream or yogurt

1 tbsp mayonnaise

Dill

1 tsp dried garlic

1 tsp smoked paprika powder

Preparation

1: GRATING AND DRAINING THE ZUCCHINI

To start, grate the zucchini and allow it to stand for about 15 minutes. This step is crucial as it helps remove excess water from the zucchini, ensuring our meatballs aren’t too soggy.

: Mixing the IngredientsAfter draining, squeeze out any remaining water from the zucchini and add the grated carrot. Next, incorporate the eggs, cheese, parsley, grated potato, and garlic into the mixture. Season it with salt, black pepper, Herbes de Provence, and a dash of paprika for that extra kick.

Now, it’s time to introduce the secret ingredient – oatmeal! Grind the oatmeal in a blender until you achieve a fine consistency, then add it to the mixture. Mix everything well and let it rest for about 15 minutes, allowing the oatmeal flakes to swell.

3: Forming and Frying the MeatballsOnce the mixture has rested, start forming small meatballs. Coat each meatball with flour to give them a nice, crispy texture. Heat a pan with olive oil and fry the meatballs for about 4-5 minutes on each side, or until they turn golden brown and cooked through.

Making the Delicious Sauce:

To complement our delectable Zucchini Meatballs with Oat Flakes, we’ll prepare a mouthwatering sauce:

Mix 2 tablespoons of sour cream or yogurt with 1 tablespoon of mayonnaise.

Add finely chopped dill, dried garlic, and a hint of smoked red pepper to the mixture.

Stir well, and your sauce is ready to elevate your dish to the next level of deliciousness!

Enjoy!

These Christmas bombs are a hit every single year! Making them again

 

Ingredients:

Cherry Bombs for Christmas

One jar of half-dozen maraschino cherries (with stems still attached)

Using white candy melts or 1 cup of white chocolate chips

one-third cup of peppermint candy, crushed

Instructions:

Get Cherries Ready: After draining, use paper towels to massage the maraschino cherry dry. If you want your cherries covered in chocolate, make sure they’re dry.

Dissolve the white chocolate: While stirring occasionally, melt the white chocolate in a microwave-safe dish in 15- to 20-second bursts, or until completely melted and smooth. White chocolate may burn easily, so be careful not to cook it for too long.

Let the Cherries Soak: Dip each cherry, stem-side down, into the melted white chocolate until it covers three quarters of the cherry.

Peppermint Crunch should be added: To ensure that the crushed peppermint candies adhere to the white chocolate, quickly dip or sprinkle the cherry coated in chocolate into the mixture.

Assemble the Cherry Bombs by setting each dipped cherry on a parchment or wax-lined baking sheet.

Put in the fridge: Once the chocolate has set, chill the cherry bombs for ten to fifteen minutes.

Get it and enjoy it! Spread them over a colorful platter and savor the seasonal tastes!

Changes and Hints

Play around with various coatings to give these Christmas Cherry Bombs a unique spin! To make them taste more decadent, try using milk or dark chocolate instead of white. To make them seem more polished, sprinkle contrasting chocolate on top of each other. To change up the toppers for the chocolate-dipped cherries, use crushed pistachios, coconut flakes, or festive sprinkles. Prior to dipping, add a few drops of peppermint essence to the warmed chocolate for an additional peppermint kick if you choose. Make sure the cherries are completely dried before adding the chocolate so it sticks evenly and doesn’t clump. These sweets are the ideal combination of crunchy, sweet, and festive flavors; serve them cold to maintain their firmness.

Enjoy!

Cheesy Bacon and Sausage Breakfast Bake

 

Ingredients:

6 slices of bread

6 slices of cheese

6 slices of bacon

4 eggs

Salt, to taste

Black pepper, to tastchopped

Green onion, chopped

100 grams hunter sausages, sliced

100 grams cheese, grated

Instructions:

Prepare the Ingredients:

Preheat your oven to 180°C (350°F).

Cook the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels.

Slice the hunter sausages and grate the cheese if not pre-grated.

Chop the and green onion.

Assemble the Bake:

Lay the slices of bread on the bottom of a baking dish.

Place a slice of cheese on top of each bread slice.

Add the cooked bacon slices and the sliced hunter sausages evenly over the bread and cheese.

In a mixing bowl, beat the eggs with a pinch of salt and black pepper.

Pour the beaten eggs evenly over the assembled bread, cheese, bacon, and sausages.

Sprinkle the grated cheese, chopped parsley, and green onion on top.

Bake:

Place the baking dish in the.

Bake for 15 minutes, or until the eggs are set and the cheese is melted and bubbly.

Serve:

Let the breakfast bake cool slightly before slicing and serving.

Enjoy this hearty dish warm with your favorite breakfast sides.

Serving Suggestions:

Serve with a side of fresh fruit or a green salad for a balanced meal.

Pair with a cup of coffee or tea for a complete breakfast experience.

Cooking Tips:

Use your favorite type of cheese for added flavor variety.

For a spicier version, add a sprinkle of red pepper flakes to the egg mixture.

If you prefer, substitute the bacon with turkey bacon or omit it for a vegetarian option (using vegetarian sausages).

Nutritional Benefits:

Provides protein from the eggs, bacon, and sausages.

Contains calcium from the cheese.

Fresh parsley and green onion add vitamins and minerals.

Dietary Information:

Contains dairy, gluten, and meat.

Can be modified to be gluten-free by using gluten-free bread.

Storage:

Store any leftovers in an in the for up to 2 days.

Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

It’s a quick and easy dish that’s perfect for feeding a crowd.

Combines classic breakfast flavors in one convenient bake.

Versatile and customizable with your favorite ingredients.

Conclusion:

This Cheesy Bacon and Sausage Breakfast Bake is a satisfying and flavorful way to start your day. Easy to prepare and perfect for sharing, it’s sure to become a favorite in your breakfast or brunch rotation. Enjoy the delicious combination of cheese, bacon, sausage, and eggs in every bite!

Enjoy!

I recently went to a party where they served these and immediately looked up the recipe

 

Ingredients:

Crust/Topping:

Ingredient Quantity

All-purpose flour 4 cups

Salted butter 1 pound (4 sticks)

Powdered sugar 1 1/4 cups

Sugar 3/4 cup

Vanilla extract 1 1/2 tablespoons

Filling:

Ingredient Quantity

Caramel candies (unwrapped) 50-60 pieces (14 oz. bag)

Heavy cream 1/3 cup

Sea salt 1/2 tablespoon

Vanilla extract 1/2 teaspoon

Instructions:

Prepare the Crust/Topping:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Combine flour, powdered sugar, granulated sugar, and vanilla extract in a large bowl.

Cut in butter until the mixture resembles coarse crumbs.

Press half of the mixture into the bottom of the prepared baking dish. Set the remaining mixture aside.

Make the Caramel Filling:

Combine caramel candies and heavy cream in a microwave-safe bowl.

Microwave in 30-second intervals, stirring in between, until melted and smooth.

Stir in sea salt and vanilla extract.

Assemble the Bars:

Pour caramel mixture over the crust in the baking dish.

Sprinkle the reserved crust mixture evenly over the caramel layer.

Bake and Cool:

Bake for 25-30 minutes, or until the crust is golden brown.

Let cool in the baking dish for 30 minutes.

Chill and Serve:

Refrigerate for at least 2 hours, or until the caramel layer is set.

Cut into bars and

Enjoy!

Absolutely Sinful Cinnamon Rolls!

 

Ingredients:

Ingredients For Absolutely Sinful Cinnamon Rolls

2 c whole milk

1/2 c vegetable oil

1/2 c sugar

1 pkg active dry yeast

4 1/2 c. flour

1/2 tsp. baking powder

1 1/8 tsp. baking soda

1 1/2 Tbsp salt

FILLING:

1 c melted butter, plus more as needed

1/8 c ground cinnamon for sprinkling

1 c sugar, plus more as needed

FROSTING:

1 lb. powdered sugar

1 tsp. maple extract

1/4 c milk

1/8 c melted butter

1/8 c brewed coffee

pinch of salt

Instructions:

How To Make Absolutely Sinful Cinnamon Rolls

1 DOUGH:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

FILLING:

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon.

(I rolled my dough to about a 12×15 rectangle)

3. FILLING: Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon. (I rolled my dough to about a 12×15 rectangle)

4. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 – 17 minutes, or until golden. (The pan I used was an aluminum 13×9)

5. IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they’ll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in theoven as directed.

6. FROSTING: Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting! 15 points per roll

Enjoy!

Potatoes and green beans with sausage

 

Ingredients :

For the Potatoes:5-6 large Yukon Gold potatoes, diced2 tbsp olive oil½ tsp salt½ tsp pepper½ tsp Slap Ya Mama½ cup parmesan cheeseFor the Green Beans:1 lb green beans, fresh, ends trimmed¼ tsp Slap Ya Mama¼ tsp pepper¼ tsp salt1 tbsp olive oil3 garlic cloves, minced¼ cup waterFor the Sausage:12 oz smoked sausage, sliced into ¼ inch slices¼ cup water

Préparations :

For the Potatoes:In a large skillet, heat oil and add potatoes. Add seasoning and cook until potatoes are tender, stirring as needed.Sprinkle parmesan cheese over potatoes and stir until all potatoes are coated. Set aside.For the Green Beans:In a large pot, heat oil and add green beans.Add seasonings and toss until green beans are coated. Cook until they turn a bright green, approximately 5 minutes.Add water to pot, cover, and steam until green beans are tender, about 2-3 minutes.For the Sausage:In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated. Drain grease, if needed, and set aside.When green beans are done, place potatoes and sausage into pot, stir and enjoy!Enjoy!

ENJOY

Ultra easy lemon cookies

 

Ingredients :

150 grams of flour100 grams of butter1 untreated lemon1 egg200 grams of powdered sugar1/2 teaspoon baking powder

Préparations :

STEP 1Preheat the oven to th 6 (180°), Cover your baking tray with baking paper2ND STEPMix the soft butter with the sugar and add the egg, stir well, then add the flour little by little and the yeast.STEP 3Using a grater, rub the skin of the lemon, If necessary cut with a knife to obtain a very fine zest, Squeeze the lemon and pour the juice as well as the zest into the paste, Stir.STEP 4Make small piles spaced out on the plate, Cook for 10 minsEnjoy!

ENJOY