Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

 Ingredients

The dish:

3 potatoes, peeled and boiled

1 white onion

1 package of ground beef

1 teaspoon of chopped parsley

1 pinch of paprika

1 large bag of shredded mozzarella

bechamel sauce

salt

pepper

Bechamel sauce:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of milk

2 teaspoons of salt

1/2 teaspoon of nutmeg

Instructions

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.

In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!

Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.

Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.

After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.

Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.

Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love!

As you can see, this recipe is very straightforward and offers nothing not to like. Still, we warn you: once you make this once, you’re going to keep coming back to it. Enjoy!

No-Bake Pineapple Cream Dessert

 

Ingredients

FILLING

8 oz softened cream cheese

8 oz tub whipped topping

14-16 oz large can crushed pineapple, drained

3/4 cup confectioner’s sugar

1/2 cup pineapple chunks

1/2 cup shredded coconut for topping.

CRUST

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1/2 cup butter melted

Instructions

For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.

Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.

Beat in the tub of whipped topping. Then fold in the drained pineapple.

Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.

Chill very well—at least 4 hours, preferably overnight

Banana Split Trifle

 

Yellow Cake Mix or Angel Food Cake Mix

1 Lg Pkg. Banana Pudding

3 large bananas, sliced

1 ½ cups sliced fresh strawberries

1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)

1 Container – Cool Whip, thawed

1 Jar Maraschino Cherries, diced

½ C Pecans, chopped

¼ cup chocolate syrup

DIRECTIONS:

Prepare the cake and make sure it’s completely cooled before assembling the dessert.

Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.

*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.

Lemon Cream Cheese Bars

 

Ingredients

cooking spray

2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided

2 lemons, zested and juiced, divided

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 tablespoons butter, melted

3 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Crock Pot Macaroni Cheeseburger Soup – Effortless, Creamy Comfort

 Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup milk or half-and-half

1 cup uncooked elbow macaroni

Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

Transfer to the slow cooker: Add the cooked ground beef, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, salt, and pepper to the crock pot. Stir to combine.

Cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Add macaroni and cheese: About 30 minutes before serving, stir in the uncooked macaroni and shredded cheese. Cover and cook on high for 30 minutes, or until the macaroni is tender and the cheese is fully melted.

Finish with milk: Stir in the milk or half-and-half just before serving for added creaminess. Adjust seasoning with salt and pepper if needed.

Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley if desired.

Beef Macaroni Soup

 

INGREDIENTS

1 tablespoon olive oil

1 small white onion, diced

3 cloves garlic, minced

1 lb ground beef

3 cups beef broth

1 (14.5 oz) can diced tomatoes

1 (29 oz) can tomato sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

2 cups elbow macaroni

PREPARATION

In a large pot, heat oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add ground beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.

Stir in beef broth, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.

Bring to a boil, reduce to a simmer and let cook 10 minutes. Stir in macaroni and continue simmering until pasta is tender, about 10 minutes more.

Adjust seasoning as needed and enjoy!

Cheddar Cheese Quick Bread

 

Ingredients:

2 cups all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 1/2 tsp garlic powder

1/2 teaspoon salt

1 1/2 cups shredded cheddar cheese

1 cup milk

1 large egg

2 tablespoons butter

Directions:

Preheat oven 350° Grease/spraying loaf pan.

In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt. Stir in shredded cheese. Sit aside.

In separate bowl, whisking milk, eggs, & butter.

Add the liquid ingredients to a bowl of dry ingredients. Stir until smooth. Don’t get overly confused.

Spoon / pour into a loaf pan.

Bake for 45-50 minutes. The top should be golden brown.

Cool on wire rack. Removing loaf from pan, cut to slices & serve.

Enjoy !