Tater Tot Casserole

This casserole is super kid-friendly. It’s packed with scrumptious ground beef, veggies, and cheesy tots. Throw this together in under an hour and watch your family devour this amazing and the best comfort food ever!

1 (16-oz.) package frozen tater tots
1 lb lean ground beef, (I use 88% lean)
1/2 medium yellow onion, diced
1 tsp garlic powder
1 (10.75-oz.) can cream of mushroom soup
1 tbsp Worcestershire sauce
2 c. (8-oz.) shredded cheddar cheese
1 (15-oz.) can kernel corn, drained
1 (15-oz.) can green beans, drained
1 tsp kosher salt

How to make Tater Tot Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set it aside.

Step 2: Add the ground beef to a warm 10-inch large skillet along with the onion, garlic powder, and salt. Cook over medium-high heat until the beef is cooked through, breaking the meat as it cooks using a spatula.

Step 3: Once the ground beef is cooked, add the mushroom soup, green beans, corn, and half cup cheese in the skillet. Stir well.

Step 4: Into the prepared baking dish, spread the bee mixture, then arrange the tater tots in a single layer on top. Sprinkle over the rest of the cheese.

Step 5: Place the casserole in the preheated oven and bake for about 30 to 40 minutes or until the tater tots are hot and golden brown.

Source: Susan Recipe



1lb/470g of ground beef.
1 BOX of spaghetti sauce
2 CUPS.Of cream cheese
1/4 CUP.Of sour cream
1/2lb/240g Of cottage cheese.
1/2 CUP.Of butter.
1 large(16oz) PKG.Of spaghetti.
Grated cheddar cheese, as you want.


Step 1:
Set the temperature of your oven to 350°.

Step 2:
Boil until firm the spaghetti noodles. Drain and put aside before it is prepared to assemble.
When well combined, mix cream cheese, sour cream, and cottage cheese.

Step 3:
Brown the GROUND BEEF and drain well until done. Combine the spaghetti sauce with the BEEF.

Step 4:
In a medium pan, arrange a few slices of butter and pour half of your spaghetti noodles on top.

Step 5:
Take your mixture of cream cheese and pour over the noodles. Spread it over the top well.

Step 6:
On top of the cream cheese mixture, pour the remaining noodles. Place some more butter slices on top of the spaghetti.

Step 7:
On top of your noodles, pour the spaghetti sauce.

Step 8:
It is now ready to be placed in the oven. Pour the desired quantity of grated cheddar cheese after 20 minutes and return to the oven for 15 minutes to allow the cheese to melt completely and bubbly.

Credit: Susan Recipe

Oven ribeye


3 ribs
1 teaspoon fit salt for the underlying flavoring of the steaks, 1/2 tablespoon for the zest combination, in addition to for the mushrooms, in addition to 1 teaspoon for the cream sauce
2 teaspoons dark pepper, in addition to for mushrooms, in addition to 1 teaspoon cream sauce
2 teaspoons garlic powder
2 teaspoons of paprika
Entire mushrooms, as numerous as you need to serve
Olive oil, to season the mushrooms
1 cup weighty cream
1 teaspoon lemon juice
1/3 cup mozzarella cheddar
1 tablespoon margarine.

Instructions :
Take the steaks out a couple of hours prior to cooking and sprinkle them with about a teaspoon of fit salt, then, at that point, enclose them by baking paper. Place them in the ice chest for around 2 hours. This will eliminate overabundance dampness from the meat.
Remove the steaks from the ice chest and eliminate the paper. Wipe them off. Blend every one of the dry flavors and 1/2 tablespoon of salt. Sprinkle softly on each side of the steaks (utilize just about portion of the dry blend altogether). Pass on to remain at room temperature for 20 minutes.

Meanwhile, take entire mushrooms, sprinkle them with olive oil, and put them in the toaster for these 20 minutes. At the tenth moment, add salt and pepper, simply a light sprinkling.

Heat your broiler to 375°F and, meanwhile, heat your cast iron skillet on the burner over medium-high hotness. Sprinkle the excess dry flavors uniformly over the steaks. Burn each side of the steaks in the prospect minutes per side. Place the holder in the stove. Heat for 2 minutes, then, at that point, switch off the oven. Allow the steaks to cook for one more 6 to 8 minutes.

Eliminate the steaks and let them rest. While they are resting, take the skillet in which you cooked the steaks and put it on the burner over medium hotness. Add weighty cream, salt, pepper, lemon juice, and mozzarella. Mix. When everything is joined, add the margarine and mood killer the hotness. Mix until the spread has dissolved.
Put the steak on a plate and put the mushrooms on top, then decorate with cream sauce. Present with vegetables.

Credit: Susan Recipe

Easy Churros


1 cup (250ml) water
1/4 cup (56g) unsalted butter, diced into small cubes
1 Tbsp (13g) granulated sugar
1/4 tsp salt
1 cup (141g) all-purpose flour (scoop and level to measure)
1 large egg
1/2 tsp vanilla extract
Vegetable oil, for frying
For coating
1/2 cup (100g) granulated sugar
3/4 tsp ground cinnamon

For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter. Reduce burner temperature as needed once oil reaches 360 degrees to maintain that temperature.
Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
Transfer mixture to a large mixing bowl, let cool 5 minutes.
Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.

Credit: IloveFood

Easy Twisted Doughnuts


3 cups of all purpose flour,
1 cup of milk,
2 tbs blueband,
1 egg,
2tbs sugar,
1 small packet yeast and oil.

I mixed all the ingredients in a bowl and made a dough. I covered it tightly and allowed to rise for 1 hour.I made 16 spirals and made twists by rolling on opposite directions.
Cooked under medium to low heat.
I garnished with cinnamon powder and sugar.

Credit: Karibuni na chai

Incredible Cinnamon Rolls


One package (2 & ¼ teaspoons) rapid rise yeast
1 cup warm whole milk (110 to 115 degrees F)
½ cup granulated sugar
⅓ cup melted butter
2 large eggs
1 teaspoon salt
4-6 cups all-purpose flour (you may not use all of it – see recipe for notes)
1 cup brown sugar
1-2 Tablespoons ground cinnamon
⅓ cup melted butter
½ cup butter, softened
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

In the bowl of a stand mixer, combine the yeast and warm milk, whisking to combine. Let set for 5 minutes, then add in the sugar, melted butter, eggs, salt, and two (2) cups of the flour. Mixture will be very sticky. Gradually add in the remaining flour, starting with ½ cup at a time and working until dough is ready. Dough will be ready when it pulls away from the sides of the bowl and springs back lightly when touched with very minimal dough on your fingers. Mixture shouldn’t be super sticky. Add more flour as needed, knowing that you may need all of the flour or only some of the flour depending on the weather in your home.
Knead the dough for about 4 minutes on a clean, flat work surface. Lightly oil a large bowl and add the dough ball to the bowl, turning to coat in the oil. Cover loosely with a tea towel and let rise, about 1 hour, or until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon. Punch down dough, then roll out into a large rectangle on a flat work surface – anywhere around 11×8 to 13×9 should do the trick, with the long side facing you. You don’t want it to be too thin but not super thick, either. Spread the surface of the dough with the melted butter and sprinkle liberally and evenly with the cinnamon sugar mixture.
Starting with the long side facing you, being rolling the dough tightly as you go until it forms into a log shape; pinch the ends to seal. Using a sharp serrated knife or some dental floss (my preferred method), cut the dough into 12 equal pieces. You may want to discard the end pieces. Place the cinnamon rolls in a greased 13×9 rectangular baking pan. Cover loosely with a tea towel and rise for one hour in a warm place.
Preheat oven to 350 degrees F. Bake for 18-22 minutes or until lightly golden brown and bubbly. While cinnamon rolls bake, make the frosting: in a large bowl, beat together the butter, cream cheese, and vanilla until smooth. Add in the confectioners’ sugar until a soft frosting comes together. Spread the frosting evenly over the hot cinnamon rolls.

Adapted from Taste of Home

My string beans with smoked Turkey necks and potatoes


2 lb fresh green beans washed & trimmed
1 lbs smoked turkey legs
64 oz water, chicken broth, or turkey broth
1 tbsp minced garlic
1 medium onion chopped
4-5 medium russet potatoes peeled & chopped
2 tsp seasoning salt
1 tsp ground black pepper

Start off by placing the smoked turkey into a large pot.
Pour the broth or water into the pot, then turn the heat to high.
Let the turkey cook until it’s nice and tender, then remove it from the pot. Be sure to NOT drain the liquid from the pot. We will use it!
Shred or dice up the turkey meat. Make sure to remove all the bones, and skin.
Now toss the green beans, smoked turkey, onions, and garlic into the pot with the liquid.
Sprinkle in the seasonings, and stir the ingredients.
Cook for about 10 minutes, then add in the potatoes.
Cook until everything is nice and tender, or cook to your preference.
Serve and enjoy with cornbread

Credit: Susan Recipe



1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Credit: Susan Recipe

Philly Cheese Meatloaf

Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.

1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese

Preheat the oven to 350°F.
In a skillet, sauté the onion and pepper in the oil until tender.
Combine these veggies with the remaining ingredients except the cheese in a bowl.
Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese.
Repeat so you have two meat-cheese layers.
Bake for 45 minutes (the internal temperature of the meat should reach 165°F).
Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.

Credit: Susan Recipe



1 Large Can of Peaches (or 2 smaller cans)
1 Bag Yellow Cake Mix
1 Cube of Butter

Preheat the Oven to 350
In a 9X13 baking pan, pour peaches (including juice)
Sprinkle cake mix evenly over peaches
Melt stick of butter and evenly distribute butter over cake mix
Place in the oven and bake for 30 minutes

Source: Amomstake.com