Ground Beef Casserole!

 

Ingredients

1 large white onion, diced

1 package (8 oz.) egg noodles

2 cans (15 oz. each) tomato sauce

1 cup sour cream

1 tsp garlic salt

one package (3 oz.) cream cheese

1 lb. ground beef

½ cup shredded sharp Cheddar cheese, or more to taste

1 tsp salt

1 tsp white sugar

How to Make Ground Beef Casserole

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbly. Drain excess grease.

Stir in garlic salt, salt, and tomato sauce. Mix until well combined, then simmer for about 20 minutes. Remove the skillet from heat and cover.

In a large pot, bring salted water to a boil. Cook the egg noodles until al dente, then drain and rinse with cold water to stop the cooking.

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish with cooking spray.

In a mixing bowl, combine diced onion, sour cream, and cream cheese until smooth.

Layer half of the noodles in the bottom of the casserole dish. Top with half of the sour cream mixture, then half of the beef mixture. Repeat layers.

Sprinkle the top generously with Cheddar cheese.

Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.

Remove from the oven, serve warm, and enjoy!

Enjoy!

Garlic ButterChicken Bites withCreamy ParmesanPasta

 

Ingredients:

For the Chicken Bites:
1 lb boneless, skinless chicken
breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
12 oz fettuccine or pasta of your
choice

2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
Extra garlic butter (optional, for
drizzling))

Instructions:

Cook the Pasta: Boil a large pot of
salted water and cook the pasta
according to package instructions
until al dente. Drain and set aside.
Cook the Chicken Bites: In a large
skillet, heat olive oil over medium-
high heat. Add the chicken bites,
seasoning with salt, pepper, and
Italian seasoning. Cook until golden
brown and cooked through, about 6- 8 minutes. Remove the chicken from the skillet and set aside.

Make the Garlic Butter Sauce: In the
same skillet, reduce the heat to
medium and add the butter. Once
melted, add the minced garlic and
sauté for about 30 seconds until
fragrant. Return the cooked chicken
to the skillet and toss to coat in the
garlic butter sauce.
Prepare the Creamy Parmesan
Sauce: In a separate skillet, melt 2
tablespoons of butter over medium
heat. Add the minced garlic and
sauté for another 30 seconds. Stir in
the heavy cream and chicken broth,
bringing the mixture to a gentle
simmer. Gradually whisk in the
grated Parmesan cheese until
smooth, and season with salt and pepper to taste.
Combine Pasta and Sauce: Toss the
cooked pasta in the creamy
Parmesan sauce, ensuring it’s well
coated.
Serve: Plate the creamy Parmesan
pasta and top with the garlic butter
chicken bites. Drizzle with extra
garlic butter if desired and garnish
with fresh parsley

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Enjoy!

Homemade dessert in 5 minutes

 

Ingredients

400 ml of milk

Zest of 1 lemon

1 teaspoon of vanilla sugar

2 egg yolks

40g of sugar

15g of cornstarch

Juice of 1 lemon

100g of sweetened condensed milk

Optional for decoration: cinnamon, cocoa powder, or chocolate shavings

Preparation

Start by combining milk, lemon zest, and vanilla sugar in a bowl. Heat this mixture until it’s just about to boil.

In another bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Gradually mix the hot milk mixture into the egg yolk mixture, stirring constantly to prevent the eggs from scrambling.

Once fully combined, let this mixture cool down completely.

After cooling, stir in the juice of 1 lemon and the sweetened condensed milk into the mixture.

Beat everything together until the mixture thickens to your desired consistency.

Now, let your creativity shine! Decorate your dessert with a sprinkle of cinnamon, a dusting of cocoa powder, or lavish it with chocolate shavings, according to your preference.

Place the dessert in the refrigerator for 30 minutes to firm up, allowing the flavors to meld beautifully.

There you have it! Once chilled and set, this luscious, no-bake dessert is ready to serve. It’s an effortless creation that tastes like it took hours to make, perfect for satisfying those sweet cravings or impressing guests with your culinary prowess. Enjoy the simplicity and the burst of refreshing flavors with every spoonful!

Lemon Meringue Cheesecake

 

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Lemon Curd:

• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup granulated sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter, cubed

For the Meringue:

• 4 large egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).

2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until the texture resembles wet sand.

3. Firmly press the mixture into the bottom of a 9-inch springform pan, forming an even layer.

4. Bake for 10 minutes, then set aside to cool.

 Step 2: Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until creamy.

2. Add eggs one at a time, mixing well after each addition.

3. Stir in sour cream, lemon juice, zest, and vanilla until fully blended.

4. Pour over the crust and bake for 55–65 minutes, until edges are firm and the center jiggles slightly.

5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

 Step 3: Lemon Curd

1. Whisk lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat.

2. Stir constantly until the mixture thickens (about 8–10 minutes).

3. Remove from heat and mix in cubed butter until smooth.

4. Let it cool before spreading over the cheesecake.

Step 4: Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

3. Mix in vanilla extract.

 Step 5: Assemble and Toast

1. Spread meringue over the lemon curd, creating peaks and swirls for texture.

2. Use a kitchen torch to toast the meringue until golden brown. Alternatively, broil for 1–2 minutes, keeping a close watch.

 Step 6: Chill and Serve

1. Refrigerate for at least 4 hours or overnight to set completely.

2. Remove the springform pan sides, slice, and enjoy the perfect combination of tangy, creamy, and sweet layers.

Chicken and Potato Bake

 

Ingredients

• 1.5 lbs chicken breast or thighs, cut into bite-sized pieces

• 4–5 medium potatoes, peeled and diced (Yukon Gold or Russet work best)

• 1 medium onion, sliced (optional)

• 3 cloves garlic, minced

• 1 ½ tsp paprika

• 1 tsp dried thyme (or rosemary)

• 1 tsp garlic powder

• Salt & pepper, to taste

• ¼ tsp crushed red pepper flakes (optional)

• 3 tbsp olive oil (or melted butter)

• 1 cup shredded cheese (cheddar, mozzarella, or a mix — optional)

• ½ cup heavy cream or sour cream (optional for creaminess)

• Fresh parsley or green onions for garnish

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🔪 Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Chicken and Potatoes

• In a large bowl, combine:

  • Diced potatoes

  • Chicken pieces

  • Onion (if using)

  • Minced garlic

  • Olive oil

  • Paprika, thyme, garlic powder, salt, pepper, and red pepper flakes

• Toss everything together until well-coated with seasoning and oil.

3. Assemble and Bake

• Spread the mixture evenly in the prepared baking dish.

• Optional: Dot with a few spoonfuls of sour cream or drizzle cream over the top for extra richness.

• Cover with foil and bake for 35–40 minutes, or until the potatoes are fork-tender and the chicken is cooked through.

• Remove foil, sprinkle with cheese (if using), and bake uncovered for another 10–15 minutes until golden and bubbly.

4. Finish and Serve

• Let cool for a few minutes, garnish with chopped parsley or green onions, and serve warm.