Sweet Macaroni Salad

 

Ingredients:

1 package (16 ounces) elbow macaroni

4 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

1 can (14 ounces) sweetened condensed milk

1 cup cider vinegar

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon pepper

Instructions:

1️⃣ Cook the macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and rinse with cold water to cool it down. Ensure the pasta is well-drained. 

2️⃣ Prepare the vegetables: In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion. 

3️⃣ Make the dressing: In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth. 🥄

4️⃣ Combine and chill: Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld. 

Serving Suggestion: This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings. It pairs well with grilled meats and other picnic sides. 🍽️

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes

Servings: 16

Cheesy Breakfast Casserole

 A delicious breakfast or brunch option! Here's a simple recipe for a Cheesy Breakfast Casserole:

Ingredients

1. *Bread*: 6 cups cubed bread (white or whole wheat)

2. *Eggs*: 12 large eggs

3. *Sausage*: 1 pound cooked sausage (e.g., breakfast sausage or Italian sausage), crumbled

4. *Cheese*: 2 cups shredded cheddar, 1 cup shredded mozzarella

5. *Vegetables*: 1/2 cup diced bell pepper, 1/2 cup diced onion, 2 cloves garlic, minced

6. *Seasoning*: Salt, pepper, and any desired herbs (e.g., parsley, thyme)

7. *Milk*: 1 cup milk or heavy cream

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large skillet, cook sausage over medium-high until browned. Drain excess fat.

3. Add bell pepper, onion, and garlic; cook until softened.

4. In a large bowl, whisk eggs, milk, salt, pepper, and herbs.

5. Add bread, sausage mixture, and shredded cheese to the bowl. Mix well.

6. Grease a 9x13-inch baking dish with butter or cooking spray.

7. Pour the egg mixture into the dish.

8. Top with additional shredded cheese (if desired).

9. Bake for 35-40 minutes or until the eggs are set, and the cheese is melted and golden brown.

10. Serve warm and enjoy!

Variations

1. Add diced ham, bacon, or cooked vegetables (e.g., mushrooms, spinach).

2. Use different types of cheese (e.g., Swiss, feta).

3. Substitute bread with English muffins or croissants.

4. Prepare the casserole the night before and refrigerate; bake in the morning.

Nutrition Information (approximate)

Per serving (8-10 servings):

1. *Calories*: 350-400

2. *Protein*: 25-30g

3. *Fat*: 20-25g

4. *Carbohydrates*: 20-25g

Would you like any modifications or substitutions?

Cranberry Orange Bread with Simple Glaze

 

Ingredients:

For the Bread:

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 orange

3/4 cup fresh orange juice

1/4 cup vegetable oil

1 large egg

1 cup fresh cranberries, chopped

For the Simple Glaze:

1 cup powdered sugar

2-3 tablespoons fresh orange juice

Orange zest (optional, for garnish)

Instructions:

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.

Mix Dry Ingredients:

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add Orange Zest:

Stir in the orange zest to distribute evenly.

Prepare Wet Ingredients:

In a separate bowl, whisk together orange juice, vegetable oil, and egg.

Combine Wet and Dry:

Gradually mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.

Fold in Cranberries:

Gently fold the chopped cranberries into the batter.

Pour into Pan:

Pour the batter into the prepared loaf pan and spread evenly.

Bake:

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Make the Glaze:

While the bread cools, whisk powdered sugar with orange juice to make a smooth glaze.

Glaze the Bread:

Drizzle the glaze over the slightly cooled bread.

Optional Garnish:

Garnish with fresh orange zest if desired.

Slice and Enjoy:

Once the glaze has set, slice and enjoy!

Crockpot Goulash Recipe

 

Ingredients

2 pounds ground beef

1/2 onion diced

1green bell pepper diced

1red bell pepper, diced

1tsp.Minced garlic

1tsp.salt

1tsp.pepper

2 tsp.Italian Seasoning

2 cans tomato sauce14.5 oz

2 cans diced tomatoes 14.5 0z

2 cups beef broth

1box dry uncooked macaroni

1cup frozen peas

How To Make Crockpot Goulash Recipe

In a skillet over medium heat, cook ground beef until it is brown.

Add the onions and peppers, cook until tender.

Add the meat mixture to a 6-quart slow cooker.

Add in bell pepper, Italian Seasoning, salt, pepper, tomatoes, and broth.

Stir to combine.

Cover and cook on high for 3.5 hours.

Cook your pasta 1 hour before serving as the box directs you too.

30 minutes before serving stir in the pasta and peas..

Cover and let sit.

Polish Baked Donuts

 Paczki Recipe : Polish Baked Donuts

 

Ingredients:

Dough: 1½ cups flour, 

¼ cup sugar, 

¼ tsp salt, 

2 tsp yeast, 

¾ cup warm milk, 

3 Tbsp oil, 

2 egg yolks, 

1 tsp vanilla,

extra flour as needed.

For Coating: 

3 Tbsp melted butter,

 ½ cup sugar

Custard Filling: 

¼ cup sugar, 

2 Tbsp cornstarch, 

1 cup milk, 

1 egg yolk

Steps:

Dough: Combine warm milk, sugar, and yeast; let sit until bubbly. Add oil, yolks, vanilla, flour, and salt; mix until smooth. Knead on floured surface for 5 mins. Cover and let rest 10-15 mins.

Custard Filling: In a saucepan, combine sugar and cornstarch, add milk and yolk. Boil for 1½ mins while stirring, then chill.

Shape & Bake: Roll dough ½-inch thick, cut circles, place on greased sheet, and let rise 1 hour. Bake at 350°F for 10-12 mins.

Coat & Fill: Brush warm donuts with melted butter, roll in sugar, then fill with custard or jam.

Pork Chops Marinade

 Pork Chops Marinade (freezer friendly)

By Lori's Recipe Journal 

Recipe👇

Teriyaki Marinade:

2 pork chops

1 Tablespoon olive oil

2 Tablespoons pineapple juice

2 Tablespoons teriyaki sauce

2 cloves garlic minced

1 teaspoon salt 

Italian Balsamic Marinade:

2 pork chops

2 Tablespoons olive oil

3 Tablespoons balsamic vinegar

1.5 Tablespoons Italian seasoning

2 cloves garlic minced

1/2 teaspoon black pepper 

1 teaspoon salt

Steakhouse Marinade:

2 pork chops 

2 Tablespoons olive oil

2 cloves garlic minced 

2 Tablespoons Worcestershire sauce

1 Tablespoon dijon mustard

1 Tablespoon brown sugar

2 teaspoon Montreal Steak Seasoning

1 teaspoon salt 

Asian Style Marinade:

2 pork chops

2 tablespoons olive oil 

1/4 cup soy sauce 

3 cloves garlic, minced 

1/4 teaspoon white pepper

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

1/4 teaspoon five spice powder

1 tablespoon Shaoxing wine

BBQ Marinade:

2 pork chops

1 Tablespoons olive oil

3 Tablespoons bbq sauce

2 teaspoons bbq seasoning

1 Tablespoon white vinegar

1 teaspoon salt

Instructions

Prepare the Marinade:

Add all the marinade ingredients in to small dish and mix together.  

Marinate the Pork Chops:

Place the pork chops in a shallow glass or plastic container or bag. Pour the marinade onto the pork, turning it so that all sides of the meat are completely coated.

Cover and refrigerate the pork as it marinates for 2-18 hours. 

Alternately, you can seal the bag or container and freeze the pork chop in the marinade for up to 3 months.

Slow Cooker Ravioli Lasagna

 

Ingredients:

- 1 bag (25 oz) frozen cheese ravioli

- 1 pound ground beef or Italian sausage

- 1 jar (24 oz) marinara sauce

- 1 can (14.5 oz) diced tomatoes, drained

- 1 teaspoon Italian seasoning

- 2 cups shredded mozzarella cheese

- 1 cup grated Parmesan cheese

- Fresh basil leaves for garnish (optional)

Instructions:

1. Before you begin, ensure that the ground beef or Italian sausage is browned and drained of any excess fat. This will be the base layer for your lasagna.

2. In the bottom of your slow cooker, spread a thin layer of marinara sauce to prevent sticking.

3. Add a layer of frozen cheese ravioli, making sure to cover the sauce as best as possible.

4. Spoon over a portion of the browned meat, sprinkle with Italian seasoning, then pour on some of the canned diced tomatoes.

5. Sprinkle a generous amount of mozzarella and Parmesan cheeses over the meat and tomato layer.

6. Repeat the layers—ravioli, meat, tomatoes, and cheese—until all ingredients are used up, finishing with a cheese layer on top.

7. Cover and cook on the low setting for 4-6 hours, or until the ravioli is tender and the cheese is bubbling.

8. Let the lasagna sit in the cooker for 10 minutes after turning it off to allow it to set slightly for easier serving.

9. Serve hot with a sprinkle of fresh basil leaves for garnish if desired.

Enjoy your Slow Cooker Ravioli Lasagna with your chosen sides for a complete and satisfying meal that brings a touch of Italian comfort to your dining table.