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Do you enjoy making and eating the best hamburger recipe you can find? If you love making and eating different types of burger patties, you might want to learn how to make brown sugar burger patties for your next BBQ adventure. They are easy to make and only take a few ingredients to prepare.

Serve them with different types of delicious toppings of fresh vegetables and various flavors of condiments. This recipe will make enough to serve 8 people one burger patty. If you need more than 8 patties just increase the amount of the ingredients you use by doubling them to make servings for 16 individuals. The most important thing is to have fun and enjoy yourself and your family while enjoying the pleasure of dinning with one another.

Recipe for Brown Sugar Burger Patties

What You Need

  • 1 pound ground beef or hamburger
  • 1 cup brown sugar
  • 2 Tablespoons honey
  • 1 bottle honey or maple BBQ sauce
  • 1 package shredded cheddar cheese
  • 1 package hickory smoked or maple cured bacon strips
  • 8 hamburger buns


How to Make It

Using a large mixing bowl you will add the ground beef or hamburger and the brown sugar. Mix well to combine thoroughly while using your hands to gently fold the brown sugar into the meat. Add the honey and mix thoroughly until well combined. Separate this mixture evenly into 8 portions. Shape these portions into balls while using your hands. Gently pat the ball so meat out into large burger patties. Make sure to make the center of the burger patties just a little thinner than the outside edges of the burgers. Doing so helps to reduce shrinkage of the meat while cooking the patties.

You can prepare these delicious brown sugar burger patties by grilling them along with anything else you plan to serve at a BBQ. You can also fry them onto of the stove while using a skillet or heavy saucepan. Then again you can cook them by using an electric press fryer grill. Just cook thoroughly on one side and then cook thoroughly on the other side.

Cook the bacon by frying it until it is brown and crispy. Set aside until needed.

After cooking or grilling your burger patties, you can begin building the burgers. Begin by adding any condiments you would like on your burger by spreading them on the insides of the hamburger buns. After adding any condiments you like, add the brown sugar burger and then sprinkle with shredded cheese. Crisscross two pieces of cooked bacon on top of each burger patty. You can also break the cooked crispy bacon up into smaller pieces to add to the burgers if you like. Cover with some BBQ sauce. Add any other toppings you might like to include such as tomatoes, lettuce, mushrooms or pickles and onions. After adding all the toppings and condiments you would like to eat, top the burger with the other side of the bun to create a complete burger.

You can make these delicious brown sugar burger patties the next time you make your favorite grilled burgers. If you are searching for the very best hamburger recipe, you need to visit us on our website today, we have many to share with you.

The Best Burger Recipes the Net Has to Offer –


Beef Roulades
1-1/2 pounds round steak, 1/2 inch thick
4 slices bacon
3/4 cup diced celery
3/4 cup diced onion
1/2 cup diced green pepper
1 can or jar (10 oz.) beef gravy

Cut steak into 4 serving pieces. Place bacon slice on each piece of meat. Mix celery, onion and green pepper; place about 1/2 cup of mixture on each piece of meat. Roll up meat; secure ends with wooden sticks. Place in crock-pot. Pour gravy evenly over steaks to thoroughly moisten. Cover and cook on low setting for 8-10 hours. Skim off fat before serving.

Tried this recipe. We loved it!
Source: Nancy Carol Elder

Chocolate Spoons

For the chocoholic a nice gift is homemade fudge, truffles or a fudge sauce to be used for ice cream packed with a basket of gourmet hot cocoa mixes and a pretty mug.

~Chocolate Spoons~

20 heavy duty plastic spoons
4 ounces semisweet or dark chocolate baking bar, chopped
2 Tbsp whipping cream
1 Tbsp favorite liqueur
4-6 ounces vanilla flavored candy coating, melted (optional).

Combine the chocolate baking bar, whipping cream and liqueur in a 1 cup glass measuring cup. Microwave on medium 50% power for 1 minute stirring at 30 seconds until melted and desired consistency. Dip spoons in the melted chocolate so that the bowl of the spoon is completely covered. Allow excess to drip off. Place on waxed paper; chill for at least 15 minutes in the freezer to allow the chocolate to set. Drizzle the spoons with the melted white chocolate if desiresd to decorate. Wrap in plastic wrap and tie each with a bow. To use, place the spoon into coffee until chocolate is melted. Makes 20 spoons.

Looking for a healthy meal option guaranteed to impress even the most fussy eaters? If so then I have an answer for you and it can be made in about 30 minutes. It’s my recipe for glazed pork loin Asian Salad. 

What you will need: 

  • Pork loin (unflavored, fat trimmed)
  • Field green mix
  • Cabbage
  • Carrots
  • 2 small oranges
  • Lemon
  • Lime
  • Cumin
  • Paprika
  • Chili powder
  • Cinnamon
  • Salt/Pepper
  • Brown sugar
  • 2 garlic cloves
  • Hot sauce (Tapatio or Tabasco)
  • Extra Virgin Olive Oil
  • White wine vinegar


Start out with a large cast iron pan on medium heat. If you don’t have cast iron use a non stick skillet. You need to mix the cumin, cinnamon, paprika, chili powder, salt and pepper together and rub the pork loin to cover. Sear the pork loin on all sides to get a nice caramelized surface on the meat. 

Remove from heat and set aside. When cooled, mix the brown sugar, minced garlic and some hot sauce and cover the top of the pork loin on a cookie sheet. Place in 350 degree oven for 20 minutes. While cooking the pork, mince the cabbage, wash the field greens and julienne the carrots. In a bowl whisk the vinegar and some lime/lemon/orange juice with some of the olive oil until a nice vinaigrette is ready. Segment the other orange and add with the greens, cabbage and carrots.

Remove the pork from the oven, let cool for 5 minutes and then cut on a bias. Toss dressing with the salad mixture and top with thin cut pork and enjoy. This recipe is low in fat and full of flavor. The sugar glaze on the pork ensures that everyone will love your meal!

For more information on recipe ideas and other subjects visit Gordon’s View


It is uncertain as to when the celebration of Mardi Gras first originated. Mardi Gras is celebrated in many of the Southern States in the United States. New Orleans is the most popular spot for Mardi Gras and most know celebration destination. Mardi Gras is the French word for Fat Tuesday. The celebration includes parades, balls, music, and most of all food. You do not have to attend Mardi Gras in order to taste some of the wonderful Cajun dishes that are served. You simply can make them at home and have your own Mardi Gras celebration.

Main Dishes:



1 hen, about 4 pounds, cut into serving pieces

Salt and cayenne

2/3 cups vegetable oil

1/2 cup all-purpose flour

2 cups chopped onions

1 cup chopped bell peppers

4 to 5 cups warm water or chicken broth

2 bay leaves

1/4 cup chopped parsley

3 tablespoons chopped green onions


Season the chicken pieces generously with salt and cayenne. Set aside. In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for about five minutes, or until they are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. Serves about 8.

Cajun Alligator Etouffee Recipe

2 onions, chopped

2 cloves garlic, minced

4 stalks celery, chopped

1 can tomatoes

1 pound alligator meat, cut in thin strips

1 cup (2 sticks) butter

1/2 cup green onions, chopped

1/4 cup parsley, minced


Cayenne pepper

Black pepper

Sauté onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.

Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.

Craw Fish Fettuccine I

6 tablespoons butter

1 large onion, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

1 clove garlic, minced

1 tablespoon all-purpose flour

1 pound peeled craw fish tails

1 (8 ounce) package processed cheese food

1 cup half-and-half cream

2 teaspoons Cajun seasoning

2 teaspoons cayenne pepper

1 pound dry fettuccine pasta

1/2 cup grated Parmesan cheese

Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in craw fish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Stir noodles into craw fish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.


Black Bean Salsa

1 can 15 oz. black beans, drained

1-1/2 cups canned corn, drained

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onions, diced

1 to 2 jalapenos, diced

1/2 cup fresh lime juice

1/2 cup olive oil

1/3 cup fresh cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.

Cajun Crab Crisp

12 English muffins

1/2 cup butter

5 oz Old English cheese (jar)

1-1/2 tsp mayonnaise

1/2 tsp garlic salt

2 tsp Konriko seasoning

1 tsp Tabasco

1-1/2 lb white crab meat

Melt butter and mix all ingredients together and spread on split and quartered English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

Craw fish Cornbread Muffins

1 med onion, minced

1/4 lb butter

1 clove garlic, minced

1 lb craw fish tails

8 green onions, minced

One 16 oz Jalapeno Mexican cornbread mix

Salt, cayenne pepper, and garlic powder to taste.

Saute onion in butter until tender. Add garlic, craw fish tails, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add craw fish mixture, stir well. Spoon into greased mini muffin tins. Bake at 350F for ten minutes.

Let’s not forget the recipes for when you get thirsty from all that delicious food.


Festivity Punch

5 lb of sugar

3-1/2 qt of water

2 tbs citric acid diluted in 1 pint of water

Four 46 oz cans pineapple juice

Four 46 oz cans orange juice

Two 46 oz cans grapefruit juice

Make a syrup of sugar and 3-1/2 qt of water letting boil about 2 hours. To this add citric acid which has been diluted in 1 pint of water, To this base add pineapple juice, orange juice and grapefruit juice.

Let mixture sit in crock with big piece of ice several hours before serving. Cherries are optional.

Makes One hundred 6 oz glasses

White Wine Sangria

1/2 gallon white wine

5 cups Sprite

1/4 cup simple syrup

1/2 cup orange juice

1/4 cup brandy

1 whole apple, banana, orange, sliced

Mix all ingredients together. Add sliced fruits. Chill and serve.

Preparation time: 40 minutes. Total Time: 2 hours.

Basic nutritional information:

Each serving contains about 685 calories, or which 500 are from fat. Cholesterol content is 420 mg. Sodium is 1683 mg. Total carbohydrates are about 38 g. These numbers will vary based on the number of servings you make and the types of ingredients you use.


12 bell peppers (all one color or you can mix it up)

1 lb ground beef

1 medium sized onion, finely chopped

1 lb sauerkraut

6 tbs extra virgin olive oil

3 tbs tomato paste

1 tb granulated sugar

Salt to taste

Pepper to taste

1 bunch dill, finely chopped

1/2 lb feta, small cubes

7oz crème fraiche

4 large eggs, beaten


1. Preheat your oven to: 400F/200C

If you have a gas oven: set the oven on 6

2. Cut the top off the bell peppers and set aside. You can use peppers that are all the same color, or you can mix your colors. This depends on personal style and desired presentation effects. Now remove the seeds and hollow out your peppers. Wash them out and set them aside to dry.

3. Brown the ground beef in a pan. If you are not using a nonstick pan, add a couple tablespoons of extra virgin olive oil to the pan to prevent sticking. Rinse the ground beef thoroughly, drain and set aside.

4. Sauté the onion in two tablespoons of extra virgin olive oil until they become clear and tender. Add in the sauerkraut and tomato paste. Stir well. Add in the granulated sugar and season with salt and pepper to taste. Simmer for 4-5 minutes stirring occasionally.

5. Add the browned ground beef to your mixture. Stir in well and continue simmering for additional 4-5 minutes to allow the flavors time to mingle and settle.

6. Add dill, feta and three tablespoons crème fraiche to the sauerkraut mixture. Stir well and continue to allow simmering. This is the filling for your peppers.

7. Lightly grease a casserole dish, or you can spray it with nonstick cooking spray. If you choose to use nonstick cooking spray, try to stay away from butter flavored varieties.

8. Spoon the filling into the peppers and set them inside the greased casserole dish.

9. Mix the eggs with the remaining crème fraiche, add a few drops of water and season with the hot paprika, salt and pepper to taste. Pour this over the tops of the stuffed peppers.

10. Place the tops of the peppers back onto their respective bottoms and cover the entire dish with a lid or foil. Seal the edges well and place the dish in the oven.

11. Bake the peppers for 40 minutes.

12. Remove the dish from the oven. Remove the lid, or foil, and lightly brush the tops of the peppers with the remaining extra virgin olive oil.

13. Place the dish back in the oven without the lid, or foil. Turn the oven off and allow the peppers to sit in the oven for another 10 minutes.

14. Serve immediately. If you like you can serve them whole with the lids placed beside them on the plate, or you can cut the in half and lay the halves next to each other. This is also according to you presentation style.

Ideas for a side dish:

Stuffed peppers are generally served as a one dish meal. However, if you are wondering what to prepare to serve with them, here are some ideas. You can prepare a nice rice pilaf, or potato pancakes.

I have also heard of some people preparing a corn or carrot dish to compliment the peppers. This is, again, entirely up to you and your presentation style. Of course, remember that if you add sides, you must remember to adjust your preparation time before your completed meal will be ready to enjoy.

I hope you enjoyed my recipe. For more stuffed peppers recipes and cooking tips, visit stuffed bell peppers.

Article Source:

Recipe for Pad Phet Muh Sei Noh Mai

This is one of my favourite dishes: Pad Phet Muh Sei Noh Mai or Thai pork with bamboo. You don’t have to use pork, I used chicken.

It’s a dish I like to make, firstly, because it is so spicy, and secondly, because by omitting the sugar and the rice, I can make it low-carb. It’s also very easy to make.

The following recipe is good for 4 portions if you serve it with rice, each portion having about 250 calories.

You will need the following ingredients:

400g pork escalope (from the topside or eye) – You could also use chicken breast or beef fillet instead of pork.

3 tablespoons fish sauce

½ teaspoons freshly ground black pepper

1 can whole bamboo shoots (540g)

½ red and ½ green pepper

5 tablespoons oil

2 tablespoons yellow curry paste

2 tablespoons sugar

Cut the pork in bite-sized strips, mixing one tablespoon fish sauce and the pepper. Let it marinade for about 10 minutes.

In a sieve, rinse the bamboo shoots in cold water and cut into fine strips. Wash the peppers and cut in strips.

Heat up the oil in a pan or wok, adding the yellow curry paste. After about 2 minutes add the meat. Increase the heat and add the bamboo shoots, the pepper strips, 2 tablespoons fish sauce, the sugar and some water. Keep on cooking for about 2 minutes on strong heat while stirring constantly.

Serve with rice.

Recipe for 4 portions | Preparation time about 25 minutes| Each portion has about 250 calories.

For pictures of the finished result, please visit my blog:

Roasting the cauliflower among with nuts like peanuts, and or almonds gives the cauliflower a winter taste, but if allergies are present, roasting the cauliflower with olive oil garlic, celery and onion power brings about a similar winter taste.

If a creamy sauce is in ones mind, boil the cauliflower in milk, add garlic, celery and onion powder to it until the cauliflower is tender. Use a blender or food processor to make a creamy sauce with the cauliflower mix, adding fresh thyme, slat and pepper to taste. Mix with previously cooked pasta of your choice.

If a hardier recipe is needed, add chopped lean beef to the cauliflower and cook it in the form of stir fry or Mexican style. In the stir fry form you will need to chop one have of a small sweet onion, 2 garlic cloves and to sticks of celery with the leafs. Add the oil of your choice, if is Oriental style the best oil would be peanut oil, bring frying pan slowly to medium heat and fry the onion, garlic and celery for a few seconds, add the meat and slowly cook until meat is completely separated and distributed around, don’t overcook, about seven minutes. Add the cauliflower previously cut into small florets, cook a few minutes until the cauliflower is cooked but firm, add the previously cooked pasta of your choice and serve.

Another alternative is to cook the cauliflower in a Roma tomato sauce which includes one spoon of olive oil, fresh cut mint and thyme, 3 garlic cloves and about 7 ripe Roma tomatoes, cook slowly on medium low heat for an hour stirring occasionally, when the sauce is cooked add the previously cooked cauliflower cut in small florets serve over cooked pasta. Small cooked cauliflower florets cooked in a milk-cheese sauce is also a great combination to use with your favorite pasta and cauliflower dish, cook the sauce adding 4 cups of milk and a low moisture cheese among with garlic and salt to taste. Cook until the sauce is soft and easy to spread about the cauliflower and pasta, have this two already cooked and immediately mix in the sauce and serve. My favorite, simple and good, mince 5 garlic cloves. Cook the pasta of your choice according to package, cook the cauliflower until tender but firm. In a frying pan, fry the garlic until browned, add quickly the cauliflower and pasta, mix well, serve immediately. Dinner is ready.

Loving Mother Nature is to listen to it, Article Writing for your website, useful information at;

Ice Cream Bread

1-1/2 cups self-rising flour
2 cups very soft vanilla ice cream

Mix together just to moisten flour. Spread evenly in greased 9-in.loaf pan. Bake at 425 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm. (Do not overmix a quick bread batter like this. The dry ingredients should be moistened but never well beatened.)
Source: Nancy Carol Elder

One of the most frequent questions I am asked is how to make pizza sauce from scratch. You may be surprised when you find out how easy it really is. I’m fairly certain you will be equally surprised by how good it tastes!

A good sauce requires quality ingredients. Do your best to get the freshest ingredients and the flavor that results will reflect your efforts.

You will need the following:

A large sauce pan
1 15oz can of Tomato Sauce – (preferably Roma tomatoes)
1 6 ounce can of Tomato Paste
1/4 cup White Onion, finely chopped
3 tablespoons Garlic, minced
3 tablespoons Olive Oil
1 tablespoon Fresh Oregano
2 tablespoon Fresh Basil
1/2 teaspoon fresh rosemary
1 teaspoon Hot Dried Red Pepper Flakes.
1 tablespoon Sea or Kosher Salt
1/2 teaspoon Fresh Cracked Pepper

How to make pizza sauce:

In a large deep skillet, add your olive oil and bring up to medium heat.

Saute your white onion until it starts to get semi-translucent.

Now add your garlic and saute for 1-2 minutes (careful not to burn it – garlic gets very bitter).

At this point add all of the herbs except the basil and gently mix for about 30 seconds to a minute.

Now add the remaining ingredients starting with the tomatoes gently stiring them together.

Bring your sauce to a low simmer and cook for 20-25 minutes making sure not to burn the bottom as this will ruin the sauce!

Turn the heat off and cover allowing the flavors to merge together.

You can now use your sauce right away or freeze it for later. Frozen sauce keeps well for a long time if kept in sealed freezed bags.

If you plan on jarring your sauce for later use and wish to double the recipe you will need a larger sauce pan. Please make sure to follow safe canning procedures to avoid food poisoning!

Feel free to adjust the recipe to your liking and if you don’t like any heat at all, omit the hot peppers.

As you can see, making your own pizza sauce is inexpensive, fun and easy – not to mention very rewarding!

Bon Appetit!

For more pizza recipes, please visit – a recipe archive devoted to pizza sauce, dough and related foods.

Fished from the deep sea beds of the Pacific, Alaska black cod has a mild flavor with a light texture that should become flaky when it is properly prepared. Because of these characteristics, it is possible to use this fish in a multitude of different dishes. From baking and broiling to frying and smoking, there are tons of techniques that can be used to create distinct meals for your family. Yet no matter how you prepare it, the meat retains a high nutritional value primarily due to the high amount of omega 3 fatty acids that it contains.

One delicious take on this fish requires marinating it, so it is good to plan ahead of time if this recipe interests you. While the time can be shortened, the best flavor is obtained when you do the first step a day ahead of time. Simply place pieces of Alaska black cod fillet in a dish and cover it with a marinade made white wine vinegar, honey, grapeseed oil, and soy sauce. Play with the proportions until you get a taste you like. Leave the covered fish in the refrigerator until the next day.

Twenty-four hours later, broil the fish until it is caramelized and then finish cooking it in the oven. Next, sauté spinach, using butter, garlic, salt, and pepper. Once it is tender, serve a portion of spinach on each plate and add the Alaska black cod on top. Then, finish it off with the leftover marinade, after you have boiled it and let it simmered for a few minutes. If you are feeling adventurous and want to create a slightly different flavor, you can try cooking the fish over charcoal or a wood fire.

If that dish seems too sweet for your palate, you might prefer this variation. Place the fish in a dish along with boiling water, milk or light cream, bay leaf, and a bit of salt and pepper. Allow it to simmer for a few minutes until the texture takes on the flakiness that the Alaska black cod is known for. Apart from that, prepare your favorite risotto. If you are short on time, remember that you can always make it from a box although you might have to sacrifice a bit of the flavor. Then, serve and enjoy the delicate interplay of flavors.

Another simple option for preparing Alaska black cod involves steaming the meat. Just place it into a steamer along with a can of lager beer and water. Then, you get to sit back and relax for about twenty minutes as the steamer does all the work. Once it becomes flaky, take out the fish and butter it or just add salt and pepper to taste. Serve with a fresh greens salad and you have a fast and easy dinner idea.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family from the Alaska Seafood Marketing Institute. Check out the ASMI Facebook page for more information on Alaska Seafood!

Make Cabbage Soup Recipe
1/2 cup tomato juice
2 cups water
1 beef bouillon cube
3 cups shredded cabbage
1/4 cup celery, diced
1/2 cup onion flakes
1 teaspoon parsley flakes
garlic salt and black pepper to taste

Combine all ingredients. Cook until cabbage is tender.

A friend gave this recipe to me years ago. I use this recipe for a base for vegetable or beef vegetable soup. Add flour to the broth and it becomes a stew. The main recipe is great to serve, when a person is watching their weight. Enjoy!
Source: Nancy Carol Elder

It’s always fun to find new ways to use matzah during the week of Passover. I remember being about thirteen years of age and having dinner at a friend’s house. His mom made lasagna with matzah. I knew I wanted to make this myself once I had a family.

The recipe uses two pounds of frozen chopped spinach. Thaw and drain thoroughly. You want as little moisture in the spinach as possible. Allow the spinach to cool. Once cooled, mix the spinach with four eggs, one cup of shredded Monterey Jack cheese, a half pound of cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper. If you like mushrooms or onions, chop some up and add about ¼ cup of each to the mixture. I’ve seen recipes that call for cheddar cheese, instead of the Monterey Jack cheese. I personally prefer the taste of the Monterey Jack. Shop around and see what cheeses are offered at the stores during Passover. You’ll find different cheese available in different towns.

Next you’ll be softening mitzvah. Start with a mixture of milk and water. You want a total of 1 ½ cups liquid. I use non fat milk so I use more milk than water. If you’re using regular milk, mix the liquids half and half.

Place the liquid in a bowl large enough to hold the matzah boards. Place the matzah in the liquid to soften. Don’t let it turn to mush, but let the matzah absorb some of the liquid. This only takes a few minutes.

Now it’s time to layer the lasagna. Spray your casserole dish. Start with a layer of matzah. Put a layer of spinach on top of the matzah. You should have enough for three matzah layers and two spinach layers.

To create the topping, mix two eggs with one cup of cheese. Spread this mixture over the top of the lasagna. Bake about fifteen minutes at 350 degrees.

I’ve seen many recipes that are variations of what I’ve shared here. Some recipes use either a marinara or spaghetti sauce. If you use a sauce, put a very thin layer of sauce over each layer of matzah.

I’ve also seen recipes that call for cottage cheese instead of some of the Monterey Jack or even in place of the Monterey Jack. So much depends on the products you’re comfortable to eat during the week of Passover and the availability of dairy products in your town.

This is a fun dinner to make and the leftovers are great for lunch the next day. They heat up wonderfully in the microwave.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Angel Hair Pasta With Chicken
2 tbsp. olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10oz) pkg. frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp. dried basil
1/4 cup grated Parmesan cheese

1) Heat 1 tbsp oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels

2) Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.

3) Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

4) Drain pasta. Place in a large serving bowl. top with chicken and vegetable mixture. Serve immediately.

VARIATION – Substitute one 10oz pkg. frozen peas for the frozen broccoli and 1 cup cooked ham for the chicken
Source: “ryanandtylersmommy”

Make Old-Fashioned Potato Salad Recipe
4 cups frozen hash browns
1 tablespoon salt
1 quart boiling water
1/4 cup mayonnaise
1/4 cup dairy sour cream
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sweet pickle juice
1-1/2 teaspoons prepared mustard
1/4 cup chopped celery
3 tablespoons diced sweet pickles
2 tablespoons chopped onion
2 hard-cooked eggs, chopped

Cook potatoes in the boiling water with the 1 tablespoon of salt added, covered, until fork tender. Drain. Combine the next 6 ingredients. Mix till smooth. Add next 4 ingredients and the warm potatoes. Toss lightly. Cover and refrigerate for several hours.

This potato salad has a very mellow taste. It’s my favorite! My family prefers more mustard.
Source: Nancy Carol Elder

Make Candied Cranberries Recipes

1 12-oz. package of cranberries or 2 cups cranberries
11/2 cups sugar
Butter or margarine

Butter 9-inch square pan very generously. Add washed and dried cranberries. Cover with sugar. Cover tightly with foil. Bake at 350 F for 1 hour.
Source: (Rare Collection — Junior League of Galveston County)

If you have been searching for a quick fix weeknight meal that will satisfy all of the members of your family, look no further. Beef Stroganoff is a classic and well known dish but many people today associate it with the box of hamburger helper. It is a breeze to make a much better homemade version from scratch. This is a good starter dish for those just getting into cooking or an easy staple to add to your repertoire that you family will beg for on a weekly basis. Give it a try and leave a comment letting me know what you think. Enjoy.


  • 2 pounds of lean ground beef
  • 1 twelve ounce package of egg noodles
  • 6 ounces of fresh mushrooms
  • 1 onion (chopped)
  • 4 tablespoons of flour
  • 2 cups of beef broth
  • 1 cup of sour cream
  • 1/4 cup of butter
  • Salt and pepper (to taste)



  1. To begin on this ground beef stroganoff recipe, first bring to boil a pot filled with water. Next, cook your egg noodles in the boiling water for about 7 minutes until they are done. You may then drain the noodles and set them aside.
  2. In the meantime, prepare your sauce. Cook the onions and mushrooms in butter on medium heat in a large skillet until they are soft. At this point my wife likes to add some brown gravy mix to the mixture. Remove this mixture from the pan and set it aside.
  3. Melt the remaining butter in the very same saucepan and cook the ground beef in it until it is evenly browned. I normally mix in the flour at this stage and stir in the beef broth and allow it to cook until it thickens slightly. I sometimes add in two tablespoons of Worcestershire sauce and substitute the sour cream for Golden Mushroom soup instead.
  4. Next, add the onion and mushroom mixture and thereafter stir in your sour cream. You may season with salt and pepper to taste. Allow this to cook until the sauce becomes hot (but before it boils).
  5. Serve the sauce over the egg noodles and garnish.


Cooking time (duration): 25 Minutes Number of servings (yield): 6 People

Jake has long loved food. As the son of a prominent chef, he grew up around great food and it still remains a huge part of his life. As a family man and the household cook, he has much interest in quick, easy, and delicious meals that will satisfy his family. This ground beef stroganoff is one example of a go to dish he uses. You can find more ground beef recipes quick on his personal website.

You could use this recipe for normal bread loaves but you can also use it for muffins and mini muffins and they are going to be really wonderful because this is a dense bread that is excellent for muffins. You can give them to your kids as a pre – school snack and keep some for home! You are going to use this one again. This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. Here it goes:

Pumpkin Bread Ingredients
• 750 grams canned pumpkin puree
• 400 ml vegetable oil
• 1 kilogram white sugar
• 6 eggs
• 4 3/4 cups all – purpose flour
• 1 1/2 tea spoons baking powder
• 1 1/2 tea spoons baking soda
• 1/4 tea spoons salt
• 1 1/2 tea spoons ground cinnamon
• 1 1/2 tea spoons ground nutmeg
• 1 1/2 tea spoons ground cloves

1. Pre-heat the oven to 350 degrees F (or 175 degrees C). Grease and flour three loaf pans.

2. In a large bowl, mix together the pumpkin, the oil, the sugar, and the eggs. Combine the flour, the baking powder, the baking soda, the salt, the cinnamon, the nutmeg, and the cloves. Stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

You can add raisins, mini chocolate chips (the best), pecans, or walnuts.

Your mouth will start to water 40 minutes in to the baking time as the aroma invades your home. Since this makes 3 loaves, it is a great gift to bring over to neighbors and relatives, also great to freeze and have on hand.

If you want to make it healthier then use only half of the oil, and substitute the rest for unsweetened apple sauce since oil has 10 grams fat per slice. It stays fresh in the fridge for a little over a week but do not rely on this. This lightened version has 168 calories, 1 gram fat per serving (36 servings).

Ben Cook loves pumpkin bread and has a site that is full of different pumpkin bread recipes like an even healthier version of the recipe, fresh pumpkins bread recipe or canned pumpkins and many others.

Crock Pot Red Beans
1 lb red kidney beans — soaked overnight in water
1 1/2 c brown rice
16 oz tomato, stewed
1 ham hock (optional)
1 tsp basil
1 tsp thyme
1 onion, chopped
2 garlic clove or 1/4 tsp garlic powder
White pepper — to taste
Salt — to taste

I put everything in the crock pot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in the rice. The final ingredient is about 1/2 cup of white wine. You can add this whenever. It is optional, of course. My husband really likes it spicy so he adds 1/8 tsp red pepper. Enjoy!
Source: Courtesy of Chet Day’s Health & Beyond Online

Chicken Supreme Casserole
2 cups boned chicken
1 package shell macaroni
1/2 cup chopped onion
1/2 teaspoon salt
2 cans cream of mushroom soup
1 can chicken broth or beef consommé
1 cup milk
1/2 pound Velveeta cheese cut up
1 8 ounce can sliced mushrooms
1 cup buttered bread crumbs

Combine all ingredients except bread crumbs in a 9 by 13 inch pan. Cover and refrigerate 12 to 24 hours. Remove from refrigerator and let stand 1 hour before baking. Sprinkle bread crumbs over top. Bake uncovered in a preheated 350 degree oven for 1 hour. Good with Cranberry salad. For a special touch add 4 hard boiled eggs finely chopped to mixture before refrigerating. Serves a bunch of folks.
Source: Braille Monitor February 1986

It is hard to come across a family that does not have a favorite macaroni and cheese recipe these days. Back when I was growing up the only kind of macaroni and cheese that most people knew about was one made from the little blue box with bright orange powder. Little did my parents really understand about all the preservatives and non-foods that were in this! Today’s parents are much more sensitive to preservatives and non-natural foods, and as such they make more of an effort to make foods like macaroni and cheese from scratch. The beauty of this is that you can play with your recipe to come up with a version that is perfectly suited to your family’s taste buds. There are so many options to choose from!

The good news for those who are not all that comfortable in the kitchen is that there are few things that taste so good that are as easy to make. Today, I thought I would share with you one of my families favorite recipes!

16 ounces shell pasta
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon white pepper
4 ounces smoked gouda cheese
8 ounces extras sharp cheddar cheese
¾ cup breadcrumbs

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions and drain.
3. In a separate pan, melt 2 tablespoons of butter over medium heat. Add in flour and cook for three minutes. Add milk and cook, stirring often, for 3 more minutes. Add cheeses, salt, garlic powder and pepper. Continue to stir until cheese is melted.
4. Add pasta and place in a 10 inch casserole dish. Top with breadcrumbs
5. Bake at 350 degrees for thirty minutes. Allow to cool prior to serving.

This is a great dish to enjoy with your family and friends. It is great with steak recipes or even on its own. Give it a try!

To find my best macaroni and cheese recipe and steak recipes please visit me on the web.

After a few evenings of fish and chips or baked salmon, sometimes at-home chefs aren’t sure what direction to take their serving up of seafood. Fortunately, there are plenty of other options out there, from the less healthy to the delicious and nutritious world of Alaska scallops. Perfect for serving up with pasta or even as the key ingredient to their very own dish, Alaska scallops are a wonderful alternative to the more conventional or typical seafood fare that people are used to enjoying at home. And best of all, those who aren’t particularly experienced in the kitchen will find that these recipes don’t require an excess amount of expertise to prepare well.

For the best basic scallops recipe, all that is really required is some butter and some garlic, with a few other ingredients for good measure. A classic baked scallops recipe involves combining breadcrumbs, garlic powder, paprika, and three cloves of minced garlic, then sprinkling that mixture over scallops and placing them in a well-buttered casserole dish. Bake that for 20 minutes at 400 degrees Fahrenheit, and a hearty and tasty meal will be ready for the whole family.

Any typical seafood pasta recipe that has been used countless times with shrimp can also be enjoyed with scallops, too. For those who aren’t interested in the ins and outs of really getting into all new dishes, just learn how to properly cook scallops to the desired taste and texture, and then toss than on top of a bed of angel hair pasta with a few other ingredients for good measure.

Alaska scallops also taste great seared. Combine half a cup of flour, two teaspoons of salt, half a teaspoon of dried thyme, half a teaspoon of dried organ, and two tablespoons of lemon pepper in a bowl, and then roll 16 sea scallops in the mixture until they are lightly coated on all sides. Next, heat two tablespoons of olive oil in a skillet on high heat, and add four scallops to the pan at a time, searing them on all sides (that’s about two minutes per side). Once all the scallops are done being seared, serve them with a squeeze of lemon and enjoy.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family from the Alaska Seafood Marketing Institute. Check out the ASMI Facebook page for more information on Alaska Seafood!

The Italians call this dish ‘Pasta al Tonno’ – Pasta with Tuna. This is one of the tastiest and best recipes ever for a healthy tuna spaghetti sauce. However, this is one of those recipes that can easily be dismissed as it is so quick and easy to make. You know what they say, ‘the simple things in life are often the best’, and in this case it is definitely true.
Mediterranean diets are considered very healthy due to the inclusion of lots of seafood, vegetables and, of course, olive oil. Contrary to popular belief, the pasta element in that diet is very healthy as well, as most good pasta is made from durum wheat. Now, durum wheat is no ordinary wheat. It is also referred to as ‘semolina wheat’, an excellent source of complex carbohydrates and is low-GI as well.

With only a few ingredients from your pantry and fridge, you can whip this dish up in around 30 minutes or less. You get to decide on the amount of olive oil you wish to include, for a low-fat version of this sauce, use tuna in brine or spring water, and only use a tablespoon or two of oil. This recipe makes quite a lot of sauce, simply freeze any leftovers for another quick and healthy meal.

Here’s what you will need:

425g Tinned Tuna
2 x 800g Can Crushed Tomatoes
3 to 4 Anchovy Fillets (optional)
1 Onion
Bunch of Parsley
1 Carrot
¼ Cup Olive Oil (use less for low-fat version)

500g Packet Spaghetti


Dice onions, grate carrot, sautee in olive oil, when onions are transparent add anchovies if you’re using them. You don’t actually taste the anchovies in the finished sauce, but it adds a certain depth of flavour.

Add Chopped Parsley. Then add Tuna and sautee for a few minutes.

Add Crushed Tomatoes and cook on low heat until you see a little of the oil rising to the top of the sauce.

In the meantime: While the sauce is cooking – Cook Spaghetti according to packet instructions.

Finally: Serve the sauce over the spaghetti and enjoy!

Once you’ve tried this sauce, I hope it will become one of your best recipes ever as well.

Quick Tip: All good Italian tomato based sauces need to be cooked until the tomatoes ‘curdle’ and some of the oil separates and rises to the top – then you know it’s done.

One More Tip: In case you were wondering where the grated parmesan went – It is not usual to have parmesan cheese on seafood based pasta sauces.


Amongst her many interests, Anne Edwards has a passion for collecting recipes from all over the world. Her Best Recipes Ever blog has a growing array of delicious recipes for any occasion. Whether you just want to throw something tasty and nutritious together after you get home from work, or whether you’re hosting a dinner party, cooking doesn’t have to be a chore.

This recipe combines the sweet flavors of both apples and sweet potatoes. These foods can both be peeled making them acceptable to most people observing Passover. You also use carrots, which again be peeled. Since I usually have a lot of guests for meals, this recipe makes two 9×13 dishes of the kugel. Once cooked, you can freeze one of the casseroles and use it later in the week. By making the dish parve, it’s a great addition to a seder meal.

This is actually a kugel that you can use year round. During Passover, the recipe calls for matzah meal. During the rest of the year you can use either flour or matzah meal. We love having kugels as a side dish throughout the year, so many of my kugel recipes we alter at Passover and then use year round.

You will need some type of food processor for this recipe. I know my mom used to grate by hand and it would take hours. Using a food processor, grate six peeled apples, three peeled sweet potatoes and eight peeled carrots.

Pour the mixture into a mixing bowl. Mix with:

4 cups of matzah meal
2 cups of melted butter
2 teaspoons of salt
1 tablespoon of baking soda
3 cups of sugar
1 teaspoon of cinnamon
A small amount of nutmeg

Generously grease the casserole dishes. Equally divide the batter between the two dishes. Cover dishes and bake at 325 degrees for about 45 minutes. Turn the temperature up to 350, remove cover and bake an additional fifteen minutes. The dish should be browned on top.

If you want this kugel to be parve, use a non dairy margarine instead of butter. Also, I seldom use the amount of butter called for. I try to cut as much as I can without affecting the taste of the recipe. Try cutting out about ¼ cup of the butter. Replace with ¼ cup orange juice. You do need the liquid and the orange juice is a great addition to the taste of this kugel.

Over the years, I’ve tasted other sweet potato kugels that have other ingredients in them. For example, you can add raisins. If you do add raisins, remove the carrots from this recipe and instead add in one cup of raisins after processing the apples and potatoes.

I’ve also seen people put in chopped walnuts. We are not a walnut loving family so I don’t add nuts to most dishes. Try adding in ¾ cup chopped walnuts if you enjoy the nutty flavor.

Finally, three cups of sugar is a lot of sugar. Make a batch for your family cutting out one of the cups of sugar. See if it’s sweet enough for your family.

I always use recipes as a base and then taste test from there until I find combinations that work for me and my family.

I hope you enjoy this wonderful Passover recipe.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Make Pumpkin Cheese Ball Recipe

1 package cream cheese — (8 oz.) softened
1 can crushed pineapple (8-oz) — well drained
2/3 cup canned pumpkin
1 1/2 cups sharp cheddar cheese — shredded
1 jar dried beef — (2.5-oz.) minced
1/2 teaspoon seasoned salt

Combine all ingredients and mix well. Shape into a ball and chill for at least 1 hour before serving. Serve with crackers and/or cut vegetables.

The Skinny: Use light cream cheese and low fat cheddar cheese.
Source: “Jazzy”

Make Honey Garlic Chicken Wings Recipe

2 pounds chicken wings — (1 kg)
–tips discarded and separated into drummi
–into drummies & wingettes
1/2 cup liquid honey — (125 mL)
1/3 cup soy sauce — (75 mL)
5 cloves garlic — minced

Preheat oven to 350ºF (180ºC). Place wings on sprayed baking sheet, and bake for 20 minutes.

In the meantime, heat honey, soy sauce and garlic in small saucepan over medium heat to boiling. Reduce heat and simmer for about 5 minutes.

After the wings have baked for 20 minutes, drain fat from pan. Pour honey garlic sauce over drummies and wingettes coating well, and cook uncovered for approximately 25 to 30 minutes longer, turning wings every 10 minutes, and brushing honey garlic sauce over wings.

Wings are done when they are richly glazed and honey is no longer liquid.
Source: “Jazzie”

Whether you are grilling the best hamburger recipe or cooking them in the oven at home, you want to serve a delicious and hearty bun to help hold all those great burger fixings together. You can get them pre-made from the local grocer. However, if you really want to make an impression, satisfy some taste buds, and surprise your family and friends, you can make your own hamburger buns to serve with the best hamburger recipe you can find. Another great thing about making your own buns is that you can use them for making all sorts of delicious sandwiches as well. Onion cheese burger buns will be delicious no matter what type of burger patty you serve with them.

Recipe for Onion Cheese Burger Buns

What You Need

  • 6 ¾ cups flour
  • 3 Tablespoons sugar
  • 1 ½ teaspoon salt
  • 2 packages dry active yeast
  • 2 Tablespoons softened butter or margarine
  • 2 cup hot water
  • 1 ½ cups grated cheddar cheese
  • ¼ cup minced onion


How to Make It

Allow the butter or margarine to soften to room temperature by placing it out onto the kitchen counter about 20 minutes before preparation time.

Sift together 2 cups flour, sugar, and salt into a large mixing bowl and then stir in the dry active yeast. Stir to combine and then add the softened butter or margarine.

Gradually add the hot water from the tap to the dry ingredients. Beat for 2 minutes on medium speed, while occasionally scraping the sides of the bowl. Gradually stir in 1 cup flour until the mixture forms a batter. Beat for 2 minutes on medium speed, while occasionally scraping the sides of the bowl. Stir in the grated cheddar cheese and minced onion. Add just enough flour to form soft dough.

Prepare a clean dry surface by lightly flouring it and then pour the dough out onto the prepared surface. Flour your hands and knead the dough for about 8 to 10 minutes until the dough is elastic and smooth in texture.

Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough in the bowl to cover the surface with oil. Cover with a clean dry dishtowel in a warm, draft free area for about 1 hour or until the dough is doubled in size.

Punch the dough down and then turn out onto a lightly floured surface. Divide the dough evenly into 20 pieces. Form each piece into a smooth ball. Place the dough balls about 2 inches apart on greased baking sheets. Cover with a clean dry dishtowel in a warm, draft free area for about 1 hour or until the dough is doubled in size.

Preheat the oven to 400 degrees Fahrenheit when you are ready to bake.

Place the baking pans and onion cheese burger buns into the preheated oven to bake for about 15 to 20 minutes or until done. Remove from baking sheet and allow the buns to cool on wire racks.

These delicious buns will go well with any grilled hamburger recipe. If you are searching for the best hamburger recipe you can find, you can find them by visiting us on our website today. We have many mouthwatering meal planning ideas to share with you and your family.

The Best Burger Recipes the Net Has to Offer –


Make Gingersnap Baked Beans Recipe
3/4 cup gingersnaps, crushed
2 tablespoons onion, chopped
1/4 cup brown sugar or syrup
bacon, fried crisp and crumbled
2 cans pork and beans
1/4 cup catsup

Mix all ingredients. Put in a 1-1/2 quart greased casserole. Bake at 375 degrees for 30 minutes.

This recipe came from a Woman’s World magazine around 25 years ago. Prepared this recipe for my daughter’s Girl Scout Halloween Party. All the mothers asked for the recipe.
Source: Nancy Carol Elder

Make Easy Punch Recipe
1 qt. orange sherbet or any flavor
1 qt. ginger ale
1 qt. 7-UP
1 qt. Squirt

Pour liquids into a punch bowl. Scoop out sherbet and add to bowl. Stir to melt sherbet.

A friend gave me this recipe years ago. Tastes good and easy to prepare.
Source: Nancy Carol Elder

These old fashioned butter cakes are still very tasty and this mocha butter cake is no exception. What is even better, with one of the modern electric stand mixers it becomes very easy to make these cakes. It is not necessary to do all the beating and mixing by hand as a stand mixer can handle it with ease.

There is a wide variety of machines to choose from and if you are interested in buying one, here are a few handy tips for you:

Not all are strong enough to handle the creaming of butter and sugar. So, you have to do your homework and make sure the machine you get is up to it.

Looking for an electric stand mixer can be fun. The choice is really huge and some models come in really exciting colors and you will get the color just right to complement the decor of your kitchen.

Most of these also have a wide range of attachments. It is best to consider your other needs before you make any investment. Think about attachments such as blenders, pasta machines and choppers. Make sure you do not purchase unnecessary attachments just because they look like fun as this can send up the price, resulting in an unnecessary high outlay of money.

Keep in mind that if you want to make bread, using a dough hook, you really need a strong machine. The mere fact that a dough hook is included does not necessarily means that it is up to really hard kneading; it may only be suitable for small amounts of dough. So choose wisely.

I’ve kept you long enough now, so let us get down to the mocha butter cake recipe.

Mocha Butter Cake Recipe


  • 2 cups flour
  • 1 cup sugar
  • 4 ounces butter
  • 2 eggs separated
  • 3 teaspoons baking powder
  • 1/4 cup strong black coffee
  • 1/2 cup chopped walnuts
  • Pinch of salt



  1. Preheat the oven to 375 degrees Fahrenheit
  2. Prepare the cake tins by lining and greasing them
  3. Thoroughly cream the butter and sugar
  4. Add the egg yolks one at a time and beat well after each addition
  5. Add the salt
  6. Add the sifted flour and baking powder mixture alternatively with the coffee
  7. Stir in the walnuts
  8. Fold in the whipped whites of the eggs
  9. Bake the cake for 35-45 minutes until it springs back when lightly pressed.
  10. The time necessary will depend on the size and shape of your tin. A bread tin, for instance, will bake faster than a round tin.


Try this mocha butter cake recipe. Your family will love it. The cake is tasty enough as it is, but if you prefer, you may use frosting to decorate the cake.

Good news, I know about a machine that is ideal for all kinds of baking. Have a look at the KitchenAid Artisan 5-Quart Stand Mixers. Go There now at: