Mini Baklava Cups

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November 7, 2017

Baklava Cups Recipe

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These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells come pre-baked and make the process way easy. I hope this delicious treat becomes a new holiday tradition for you.

Bring these to your Thanksgiving, Christmas or New Year’s party and they will fly off the plate! They are easy to serve and your fingers stay clean.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible.

You can make these ahead up to 2 weeks and store refrigerated or at room temperature. See the awesome freezing tip at the bottom – it’s GENIUS!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Ingredients for Baklava Cups:

1/2 cup granulated sugar

1 Tbsp lemon juice (from 1/2 small lemon)

1/3 cup water

1/4 cup honey

2 packages (15 count, each) Athens® Mini Fillo Shells, frozen

2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios)

1/2 tsp cinnamon

3 Tbsp unsalted butter, melted

Melted chocolate chips to drizzle for garnish, optional

CRESCENT CHEESE DANISHES

CRESCENT CHEESE DANISHES

INGREDIENTS:

1 Medium PKG softened Philly cream-cheese.

Two crescent roll tubes.

1/2 C white sugar.

1/4 C  light brown sugar.

2 TBSP melted butter.

1 TSP lemon juice.

1 TSP pure vanilla extract.

FOR THE GLAZE, I USED:

2/3 C powdered sugar.

4 TSP milk.

1 TSP pure vanilla extract.

DIRECTIONS:

Step 1: Set the temperature of oven to 350℉.

Step 2: Use a blender to mix the cream cheese, lemon juice, pure vanilla extract, and the white sugar in a medium bowl until well mixed.

Step 3: Open the tubes of the crescent rolls. To slice through them, using a sharp knife and slice them thick.

Step 4: On a parchment-lined baking sheet, layer each slice.

To make a little wall around the outside, use fingers or a little measuring cup.

Step 5:

Take the melted butter and add 1/4 cup of light brown sugar to the mixture with a whisk.

Brush the blend over each Danish mixture.

Even percentages of the filling in each of the Danish dollops.

Step 6: Cook for 15 minutes at 350 degrees Fahrenheit, when the color is changed to a golden brown,  remove it from the oven.

Step 7: Let it cool, then add a drizzle of glaze.

Step 8: To make the glaze:

Combine all three ingredients in a small bowl until soft, then drizzle over every warm Danish.

Note: For the topping, you can use what you want and what you have. Personally, I like to top with some cherries or pie filling.

Enjoy.

GOULASH

GOULASH

Ingredients:

3/4 of a 1 pound box of elbow macaroni

3 cups of beef broth

1 large sweet onion (diced)

ground beef

1 can of petite diced tomatoes

1 can of stewed tomatoes

one small can of tomato sauce

pepper

pasta sauce

Italian seasoning

paprika

minced garlic

chopped basil

chili powder

soy sauce

Worcestershire sauce

1/2 tsp salt

How To Make It:

( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)

Brown 2 lbs. of ground beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)

Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.

(to be removed before eating) Mix all together.

Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.

then simmer everything for about 15 to 20 minutes.

I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.

NOTE: If it becomes to dry for your liking just add some more beef broth.

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.

Sweet & Spicy Roasted Chicken Legs

 Sweet & Spicy Roasted Chicken Legs

Found https://www.mrshappyhomemaker.com/sweet-spicy-roasted-chicken-legs/

Ingredients

2 pounds skinless chicken legs

½ cup olive oil

4 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon ground cumin

1.5 tablespoons chili powder

1 tablespoon paprika

½ teaspoon salt

Instructions

Preheat your oven to 350 degrees.

Make sure you remove the skin from your chicken legs if you haven't already done so. Make 3 scores on the meaty section of each chicken leg, & place in a gallon-sized Ziploc bag. Whisk together the olive oil along with the brown sugar & all the spices. Pour the mixture on top of the chicken in the resealable plastic bag.

Marinate for at least 30 minutes. Place the chicken legs in a 9x13 casserole dish, scores facing up. Bake for 40 minutes.

ALFREDO SAUCE

Found https://www.yummly.com/recipe/Alfredo-Sauce-747895#directions

ALFREDO SAUCE

yield: SERVES 4 

prep time: 5 MINUTES 

cook time: 15 MINUTES 

total time: 20 MINUTES

A basic cream based sauce that can be varied with any number of additions.

Print

INGREDIENTS

1 3/4 Cups Heavy Cream

6 Tablespoons Unsalted Butter

1 Cup Freshly Grated Parmesan Cheese

Salt & Black Pepper

INSTRUCTIONS

Heat together the cream and butter over medium heat until bubbling.

Season with salt and pepper.

Add the cream mixture to pasta cooked "al dente", with the cheese and toss well over medium heat until the sauce has thickened.

Serve immediately with additional grated parmesan if desired.

Nutrition Information: YIELD: 4 SERVING SIZE: 1/2 cup

Amount Per Serving: CALORIES: 613TOTAL FAT: 62gSATURATED FAT: 39gTRANS FAT: 2gUNSATURATED FAT: 19gCHOLESTEROL: 185mgSODIUM: 627mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 3gPROTEIN: 10g

Variations:

Seafood: Briefly cook four shrimps, or scallops per person in butter until cooked through. Divide evenly among the four plates and serve.

Gorgonzola Alfredo: Crumble 4 ounces Italian Gorgonzola cheese into the hot cream mixture before adding it to the pasta.

Easy Crab Rangoon Bites

 Crab Rangoon Bites

INGREDIENTS

makes 30 bites

1lb Alaska King Crab Legs, thawed then meat removed and roughly chopped (about 6oz)

8oz 1/3-less fat cream cheese, softened to room temperature

1/2 cup sour cream

2 green onions, chopped

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

30 frozen phyllo shells (2-15 count packages)

DIRECTIONS

Preheat oven to 350 degrees. Add cream cheese, sour cream, green onions, sugar, worcestershire sauce, garlic powder, and ground ginger to a medium-sized bowl then stir until smooth. Fold in chopped crab then spoon 2 teaspoons of the mixture into each mini phyllo shell. Bake for 10-12 minutes or until mini cups are golden brown around the edges.

Taco Dip

Taco Dip

1 can of refried beans (28 Oz)

1 packet of taco seasoning

2 containers of Guacamole

1 cup mayo

1 cup sour cream

1 Jar of salsa

Shredded Cheddar Cheese

Whole Wheat Tostitos Scoops

Mix the mayo, sour cream, and taco seasoning packet together and refrigerate for at least an hour.

In a 9x13 pan spread the refried beans (I warm them up in the microwave and stir them really well first). Then spread the guacamole on top of that. Then spread the mayo/sour cream mixture on top of that, then spread the salsa on top

 (I like a chunky salsa so the dip doesn’t get too watery). Then spread the cheese on top of that. You can serve any chips you want - our family found Tostitos whole wheat scoops take the dip next level.

Garlic Roasted Pork Chops

Garlic Roasted Pork Chops
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

 These simple garlic roasted pork chops are super fast, flavorful, and really easy to prepare.
 Servings:
4 Calories:
187 kcal
Author: Lacey Baier

Ingredients
1 tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
4 boneless center-cut pork chops
6-8 cloves garlic, peeled and whole

Instructions

Heat the oven to 400 degrees. In an oven-safe skillet, heat the olive oil over high heat. Season the pork chops with the salt and pepper. Once the oil is hot, add the pork chops to the skillet and sear for 2-3 minutes, until golden-brown.

Flip the chops over, toss in the garlic cloves, and place the pan in the hot oven. Roast the chops for 2 minutes. Then, carefully flip the chops and the garlic over and roast for another 2 minutes, or until they are cooked through. Carefully remove from the oven. Allow the chops to rest, out of the hot pan, for about 5 minutes, and then serve. Serve the roasted garlic alongside.

18 Things to Stir Into Mayo for Instant Sauces and Dips

18 Things to Stir Into Mayo for Instant Sauces and Dips
Found https://www.yahoo.com/lifestyle/18-things-stir-mayo-instant-205506611.html

I have heard rumors that there are people who dislike mayonnaise. I may even have, unknowingly, met one or more of these creatures. I confess, I am confused by this dislike. I am a devout mayo lover. The tangy flavor, and the creamy, unctuous texture can (I believe) improve almost anything. And now, with uncountable amounts of time in the house, I have begun playing with additions to prepared mayonnaise that really kick this staple condiment up a notch.

RECIPE: Homemade Mayonnaise found here
https://www.myrecipes.com/recipe/homemade-mayonnaise

Ingredients
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 large egg
1 cup extra-virgin olive oil (or avocado oil)

How to Make It
Step 1 Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)
 Step 2 Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.

 I’m pretty sure we’ve all added some mustard to mayo...or at least noticed that it tasted great when the two accidentally commingled on a sandwich. But mustard is just the tip of the iceberg. Probably my first foray into “flavoring” mayo was when I made a vaguely Spanish inspired hash. I wanted to top it with something creamy, and decided to try mayo. But that wasn’t quite it. So, being in a Spanish state of mind, I swirled some smoked paprika into the mayo. It was a true “EUREKA” moment. This got me thinking that all sorts of salads, vegetables, sandwiches, and who knew what else, could benefit from different additions to mayo.

Here are a few suggestions for things to add, and a few ideas about where you might use your “doctored” mayonnaise:

Pesto
 Minced fresh herbs (either a combination, or just one)
 Curry Powder
 Citrus juices and/or zest
 Garlic, fresh or really good granulated/powdered
 Onion—minced, sauteed, deeply browned, or really good powdered
 Chopped scallions
 Horseradish, either prepared or freshly grated
 Your favorite dry rubs (but remember...there is a lot of salt in them, so just start with a little) Mushroom duxelles, or sauteed fresh mushrooms
 Thai Curry paste
 Sriracha, sambal oelek, or your favorite hot sauce a drop or two of soy or fish sauce (again, remember that a little goes a long way)
 a drizzle of toasted sesame oil
 Tomato paste
 Ground or chopped nuts
 Capers
 Canned tuna

Easy Hand-Held Pot Pies

Easy Hand-Held Pot Pies
Found https://www.yummyhealthyeasy.com/easy-hand-held-pot-pies/

Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 mini pot pies
Calories: 131kcal
Author: Jenn

Ingredients
2 packages Pillsbury Grands biscuits
1 onion diced
2-3 cups cooked diced chicken (canned is fine)
1 can cream of chicken soup
10- oz. bag frozen mixed veggies steamed
salt and pepper to taste Instructions

Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside. Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.

Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.

Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked. Serve immediately and enjoy!

Notes *can half recipe to make less pot pies
Nutrition Calories: 131kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g

Spanish Tortilla

Found https://www.epicurious.com/recipes/food/views/spanish-tortilla-51112610#_=_

Spanish Tortilla / Christina Holmes

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

YIELD Makes 8 servings
INGREDIENTS
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend

PREPARATION
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low.

Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.

Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.

Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

No-Knead Bread

Easiest No-Knead Bread Recipe

Ingredients:
3 C all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 C water

Found here: https://thriftyjinxy.com/easiest-no-knead-bread-recipe/
How to Make No-Knead Bread:
Combine dry ingredients in a large bowl and stir in water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for at least 12 hours (16-18 hours is better). To make this easy and to avoid having to use a new piece of plastic wrap each time, I cover the bowl with a plastic shower cap.

Next, place the dough on a generously floured work surface, sprinkle with flour, and fold it in on top of itself two to three times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes. After 15 minutes, shape the dough into a ball. Coat a smooth cotton towel with flour and put the ball seam side down, dusting the top with more flour. Fold sides of towel over top of ball and let rise for 2 hours.

The dough should double in size. (I admit I have occasionally skipped the towel and just continued to let rise under the bowl on the counter and it still worked, but it has to be a BIG bowl.) 30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat.

Remove the pot from the oven and dump the dough ball seam side up into the pan. Cover the pot and bake for 30 minutes. Then remove the lid and bake another 15 to 30 minutes or until the loaf is nicely browned. Remove from oven and cool on rack.

 For another variation, you can also make my Garlic Cheese No-Knead Bread Recipe. How can I make no-knead bread without a dutch oven? I was asked by a reader how to make no-knead bread if you don’t have a dutch oven. The reason a dutch oven works so well is because it can withstand the high heat and the tight lid creates steam, which makes for the crusty loaf. If you don’t have a dutch oven, however, you can try one of the following: Use a heavy, deep pot with a tight-fitting lid. Use a heavy, deep pot with a cookie sheet placed upside down on top of it. Place your dough on a pizza stone and add a small casserole dish filled with hot water to your oven to help create the steam effect.

How To Make Instant Pot Mini Meatloaf

How To Make Instant Pot Mini Meatloaf

Here is how to make these delicious mini meat loafs.
 1. Mix together ground beef, eggs, grated onions and a pinch of Rotisserie Chicken Rub in a mixing bowl. While it is called chicken rub, it is great with beef as well! The chicken rub contains garlic powder, onion powder, salt and pepper, and it adds a really nice flavor to the meatloaf. You can use just salt and pepper instead, if you like.

2. Spray the Silicone Egg Bites Molds with some oil, and then fill them up with the mix. Meatloaf in silicone molds

3. Cook them in the Instant Pot on a Instant Pot Trivet.

4. Carefully remove the mini meatloaves in the molds from the Instant Pot. Make sure that they are cooked, let them cool. Then, remove them from the molds.

You can serve as they are, and they will be amazing! Or, you can take them to a whole new level by putting some ketchup on the top, and then broiling them for a few minutes.

 Wondering what to serve with delicious Instant Pot mini meatloaves? The best comfort food dinner is serving them with mashed potatoes and a salad

PAULA DEEN MEATLOAF RECIPE

Found https://delishcooks.com/paula-deen-meatloaf-recipe/

Serves: 4

INGREDIENTS
1 pound lean ground beef
1¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion
½ cup chopped bell pepper
1 large egg
1 cup diced canned tomatoes with their juice
½ cup quick cooking oats

Topping Ingredients
⅓ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard

 INSTRUCTIONS
Place a rack in the center of the oven and preheat the oven to 375 F. In a large bowl mix together all meatloaf ingredients well. Place the mixture into a 9×13-inch glass or ceramic baking dish and shape into a loaf. Mix together the topping ingredients and spread over the loaf. Bake until done, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.

Nutritional Estimates Per Serving (1/4th): 15.9 g fat, 20.2 g carbs, 2.2 g fiber, 36.3 g protein and 9* WW SP.

EASIEST HOMEMADE MARINARA

EASIEST HOMEMADE MARINARA
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
TOTAL TIME 15 MINUTES
AUTHOR ALYSSA RIVERS
SERVINGS 16 OUNCES

Homemade marinara is a thick, rich, and savory sauce that is a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes! 

Ingredients
2 Tablespoons Olive Oil
1 small Yellow Onion finely diced
2 15 ounce cans Stewed Tomatoes
1 6 ounce can Tomato Paste
1 Tablespoon Italian Seasoning
3 Garlic Cloves minced
1 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Sugar
1/2 cup Chicken Broth or Water

Instructions In a medium-sized saucepan over medium-high heat add the olive oil and onions. Sauté until tender. In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar. Pulse until smooth. Add to onions in the saucepan and add chicken broth. Sauté for 10 minutes to let the flavors blend.


Variations for Sauce:
Mix and add in ingredients to make this sauce more of your own or just fun each time you make it! Have fun and enjoy the sweet and savory sauce this marinara has to offer!
Tomatoes: When blending the tomatoes together, keep the tomatoes chunky or blended smooth depending on your preference.
Onions: Chop or mince them however you prefer. Make this sauce just the way you like it!
Spicy: Add in red pepper flakes or sriracha sauce while blending together.
Herbs: More flavoring with various herbs and seasonings are perfect for various flavors. Fresh rosemary, sage, thyme, and even oregano add in intense flavors you will love.
Cheese: Stir in 1 cup freshly grated parmesan cheese into the sauce right before serving. This will add cheese. Just make sure it is freshly grated or the powdered parmesan cheese will not melt as evenly and good.
Creamy: For a more creamy rose color sauce, add in 1 cup of heavy cream or half and half.


Ways to Serve Marinara Sauce:

Dunk it, spread it or sauce it over, under, and in it! This sauce is meant for so many recipes and will be a new hit in your family. We love to add this homemade marinara sauce to anything we create. 

Pasta: The classic and simple dishes like spaghetti noodles, ziti, or lasagna are always family favorites.
Meat: Add this sauce to Italian meatballs, chicken parmigiana, sausage tomato gnocchi, or any meal that asks for marinara sauce.
Soups: Pasta e Fagioli is also another classic and favorite! This sauce is perfect for adding it right into the pot.
Pizza: Spread it over homemade dough and add all your favorite toppings.
Dipping Sauce: Use this for dipping breadsticks, mozzarella cheese sticks, baked ravioli or stuffed pizza bites. Game night just got better with this dipping sauce.
Sandwiches: A meatball sandwich or sliders is the perfect kid-friendly lunch, main dish, or snack.

Storing Marinara Sauce: Storing is just as easy as making it! Let it cool completely and store, for multiple days. You can even freeze this sauce and have it on hand whenever needed! One of the best sauces!

Refrigerate: Keep the marinara sauce stored in the refrigerator sealed in a jar or airtight container for 5 to 7 days.

Can you freeze marinara sauce? Yes! This sauce is great for freezing. The original homemade marinara sauce can be stored in tightly-sealed jars and placed in freezers for up to 3 months.

Taco Spaghetti To Die For

Taco Spaghetti To Die For

Nutrition Facts:
Servings Per Container 4
Amount Per Serving:
Calories 582.3 |
Calories from Fat 235.8 |
Total Fat 26.2g |
Saturated Fat 11.1g |
Trans Fat 0g |
Cholesterol 83.2mg |
Sodium 1282.2mg |
Total Carbohydrate 51.8g |
Dietary Fiber 4.5g |
Sugars 6.2g |
Protein 33.1g

THIS EASY, FAMILY FRIENDLY CASSEROLE, DOTTED WITH MELTY POCKETS OF CHEESE, PROVES THAT TACOS AND SPAGHETTI ARE A MATCH MADE IN HEAVEN.

No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta. When ready to serve, sprinkle on that cheese to let it get all ooey-gooey on top.

 Ingredients:
1 tablespoon olive oil
 1 pound ground beef
 1 (1.25-ounce) package taco seasoning
 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes and Green Chilies
 1 tablespoon tomato paste
 8 ounces spaghetti
 1/2 cup shredded cheddar cheese
 1/2 cup shredded mozzarella cheese 1 Roma tomato, diced

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato, if desired.

Mozzarella Stick Waffles

YIELDS: 8
PREP TIME: 0 HOURS 30 MINS
TOTAL TIME: 0 HOURS 30 MINS

https://www.delish.com/cooking/recipe-ideas/recipes/a54702/mozzarella-stick-waffles-recipe/

INGREDIENTS
1 c. all-purpose flour
2 large eggs, lightly beaten
2 tbsp. milk (or water)
1 c. Italian bread crumbs
Kosher salt
16 mozzarella sticks (preferably low-moisture)
Grated Parmesan,
for garnish Chopped fresh parsley,
for garnish Marinara, warmed, for serving

DIRECTIONS
Preheat waffle maker to medium heat. Set up a dredging station: Add flour to a shallow bowl. In a separate shallow bowl, whisk together eggs and milk. In a third shallow bowl, season bread crumbs with salt.

Toss mozzarella sticks in flour, toss in egg mixture until fully coated, then coat in bread crumbs.
Spray waffle iron with nonstick cooking spray. Place coated mozzarella sticks sided by side in the hot waffle iron.

Cover and cook until golden, about 4 minutes. Carefully remove from waffle iron using tongs or a fork, then cut waffles into strips.

Garnish with Parmesan and parsley. Serve with marinara sauce for dipping.

Vitamin C creams

Here’s what you need:
 1 tsp vitamin C powder
1 tsp distilled or filtered water
1 tsp glycerin, optional
1/8 tsp vitamin E, optional
1 small dark glass bottle

Here’s what you do: Mix all of the ingredients in a small bowl until the granules have dissolved. If you decide not to use vitamin E or glycerin, add an extra teaspoon of water so that the serum isn’t too strong. Transfer the mixture to your dark glass bottle. Use once a day, preferably in the evening after cleansing and toning, and before moisturizing. Allow it to soak in and then apply your moisturizer.

Chicken Broccoli Bundles

Cooked chicken tenders, I cook them in a pan with Lemon Pepper and lemon juice, put the lid on to retain juice, don't overcook them. Fresh broccoli spears, sliced Mozzarella (from a brick, so 1"x2" slice x 2. Crescent rolls. layout crescents, lay cheese slice, chicken tender, broccoli spears, top with cheese slice and roll-up. I spray broccoli with butter cooking spray then sprinkle lemon pepper over top before putting in the oven. Cook on 350 for about 25 minutes.