Taco Stuffed Shells


  • 1 lb. ground beef or turkey
  • 1/4 cup taco seasoning
  • 4 oz. cream cheese
  • 12 Jumbo Pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Jack cheese


  1. Cook Shells.
  2. On the stove sear Beef or turkey.
  3. Add Taco and cream cheese. Cover, remove from heat and let it sit for a while while the cheese is melting.
  4. Stuff the shells with the mix and place in a baking pan. Cover with sauce.
  5. Bake covered with foil for half an hour at 350F. Take out and put some cheese on top.
  6. Bake uncovered until the cheese melted and starting to brown a little.

Source: saorganics.com

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Lemony Lemon Brownies


For the “Brownie” batter:
•    1/2 cup unsalted butter
•    3/4 cup flour
•    2 eggs, large
•    2 tbsps lemon zest
•    2 tbsps lemon juice
•    3/4 cup granulated sugar
•    1/4 teaspoon sea salt
For the tart lemon frosting/icing:
•    4 tbsps lemon juice
•    8 tsps lemon zest
•    1 rounded cup powdered sugar


1.    Starting off with the brownie batter:
2.    Preheat the oven to 350 degrees.
3.    Prepare the baking dish with butter/cooking spray and set aside.
4.    Squeeze lemon and scrape the skin, enough for 2 tsps of zest and 2 tsps of juice.
5.    Beat the flour, sugar, salt, and softened butter, preferably with an electric mixer with paddle attachment.
6.    In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until well merged.
7.    Pour it into the flour mixture and beat for 2 mins at medium speed – it should be soft and creamy.
8.    Pour into baking dish and bake for 23-25 mins, should turn slightly brown on the on the sides.
9.    Be careful not to overbake – the bars shouldn’t be dry. Once baked, remove from oven and leave out to cool entirely before frosting.
10.    Filter the powdered sugar and whisk with lemon zest (8 tsps) and juice (4 tsps).
11.    Start frosting with only half the amount using a rubber spatula, letting it set.
12.    Spread the other half over the bars, and let it set. Note that it doesn’t harden like most icing.
13.    Cut into brownie sizes and serve.

Source: Becky Charms

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Orange Chicken and Vegetable Stir-Fry


For the sauce:
•    1/2 cup orange juice
•    1 tbsp grated orange zest
•    2 big garlic cloves
•    1 tbsp oyster sauce
•    2 tbsps rice vinegar
•    2 tbsps soy sauce
•    1 tsp minced ginger
•    A dash of honey, sugar or agave
For the stir-fry:
•    1 lb chicken tender cut into strips
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccoli – must be fresh.
•    1/2 cup chopped onion
•    1 tbsp olive oil
•    salt and pepper to taste


1.    Put all sauce ingredients in a blender. Blend and taste if you’d like to add sweetness to it.
2.    Pour sauce into pan and heat for 5 mins, then put in a separate bowl.
3.    Wash the pan.
4.    Spice the chicken with salt & pepper.
5.    Add the cornstarch and rub the chicken with it.
6.    Boil the broccoli for about 5 mins, watch that it doesn’t get too soft, it stay firm.
7.    Place a paper towel on a plate and lay the chopped vegetables on it.
8.    Dry the pan.
9.    Cook the onion on olive oil and chicken for about 4 mins – make sure the chicken is cooked!
10.    Throw in the rest of the vegetables and stir-fry for 2 mins.
11.    Add drops of sauce between each stir.
12.    Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stir-fry over hot rice.
14.    Serve.


Greek Pasta Salad


For the Salad

  • 5 oz dry pasta of chice
  • 1 cup cherry tomatoes
  • 1 cup cucumber
  • 1 cup  olives
  • ½ cup red onion
  • 3 oz   feta cheese
  • 5 Fresh Oregano leafs

For the Dressing

  • 1 tsp.  ground mustard
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. dried basil


Cook pasta, wash it and drain.
In a bowl, add the salad ingredients and mix well.
In a small bowl mix all the dressing ingredients and stir well until it all combines nicely.
Pour the Dressing into the salad bowl and refrigerate.
To serve – Add some chopped Oregano, Basil, Salt and Pepper.


Source: amazingpinterestworld.blogspot.com

Stuffed Cheesy Bread

  1. 1 loaf of bread
  2. 1 stick butter
  3. 1/8 cup olive oil
  4. 3 tsp onion
  5. 2-3 cloves garlic
  6. 1 tbsp dijon mustard
  7. 1 tbsp poppy seeds
  8. 3 tsp parsley
  9. 12 oz cheese
  1. Melt the butter. Meanwhile, finely chop the onions garlic and parsley.
  2. Add those to a bowl with the oil and poppy seeds. Mix well.
  3. Make X shaped cuts in the loaf (see image).
  4. Fill the cuts with the mix. Then, stuff it with pieces of cheese.
  5. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
  6. Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
  7. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it’s all worth it. Yes.)
  8. Heat oven to 300F.
  9. Place on a baking pan and bake 10 min cover with foil and then 10 more minutes uncovered.

Spicy Buffalo Cauliflower

  • 1 head cauliflower

For the batter:

  • Dash of  Hot Sauce
  • ½ c. white rice flour
  • ½ c. water
  • Salt and pepper to taste

For the Buffalo sauce:

  • ¼ c. Hot Sauce
  • ¼ c. canola oil
  • Salt and pepper to taste

Preheat oven to 450 degrees.

For the Batter, put all its ingredients in a bowl and mix together.

Break down the cauliflower into smaller pieces, bite size. Dip the pieces in the batter. Make sure it’s completely covered with the batter.

On a baking pan covered with baking paper place the dipped cauliflower and bake for 15-20 minutes.

For the sauce, put all its ingredients in a bowl and mix together.

After the cauliflower are out of the oven, sprinkle the sauce over it and bake again for 5 minutes more.

Source: amazingpinterestworld.blogspot.com

Roasted Ranch Potatoes with Bacon and Cheese

  • 4 pounds potatoes
  • 1 cup ranch dressing
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup crumbled, cooked bacon
  • 2 tablespoon dried dill weed
  • 6 scallions, washed and chopped
  • Salt and pepper to taste
Preheat oven to 350°F.
In a Large bowl mix all the ingredients until the potatoes are completely covered with the sauce.
Transfer to a baking pan, cover with foil and bake between 55-75 minutes.
During the baking time, turn over the potatoes couple of time to insure even baking.
Remove the foil and set the oven to 400 degrees and bake for 15 minutes more.
Add cheese and bake a few more minutes until you see some brown spots on the cheese.
For serving, garnish with scallions.

Macaroon Kiss Cookies

  • 2 1/2 cups flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cups butter
  • 6 oz. cream cheese
  • 1 1/2 cups sugar
  • 2 egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon juice from a fresh orange
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • 1 bag Hershey Kisses
  1. Mix flour, baking poser and salt and half the coconut in a bowl.
  2. In a second bowl, beat butter, cream cheese, sugar, egg yolks, vanilla and orange juice.
  3. Combine well the two mixtures. Refrigerate for an hour.
  4. preheat oven to 350F.
  5. Make 2-inch balls from the dough and roll it in the rest of the coconut. Make sure it is completely covered.
  6. Place it on a baking pan and bake for about 15 minutes.
  7. Once taken out of the oven, when it is hot – stick a Hershey Kiss into each cookie.
  8. Bake again for about 1 minute.
Source: rookno17.com

Source: rookno17.com

Honey Butter Pork Tenderloin


  • 1 1/2 pounds pork tenderloin
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 3/4 cup water


  1. Preheat oven to 375 degrees.
  2. Heat butter and honey in a pot suitable for the oven.
  3. Trim pork of excess fat and silverskin.
  4. Season pork with black pepper and Cajun seasoning.
  5. Place tenderloin in pot and cook one side for 5 minutes, then the other for 5 minutes.
  6. Be sure not to burn the honey, if so, reduce heat to low.
  7. Move to oven for 15-20 minutes (no need to cover)
  8. Check whether roasted through, as a thicker tenderloin may take longer. If ready, take out of oven and put tenderloin on a plate so long (covered with foil or another plate).
  9. Place pot on the heat, add a bit of water to simmer for around 5 mins, until reduced to 1/2 cup.
  10. Cut pork in slants and pour sauce generously.


Starbucks Lemon Pound Cake


For the Cake

  • 4 lemons
  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3 cups superfine sugar
  • 6 eggs
  • 1 cup full-fat sour cream

For the Glaze

  • 2 lemons
  • 2 cups powdered sugar


  1. Preheat oven to 325F.
  2. Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
  3. Chop the top and bottom of the lemons to revel the flesh of the lemons and continue with carefully removing the rest of the pith.
  4. Cut the naked lemons to small Cubes and remove seeds and put in a bowl.
  5. In a small bowl, mix together sugar and the zest, cover and let it sit.
  6. Add to a bowl the Baking soda, flour and salt, mix and let is sit.
  7. In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.
  8. Gently mix the rest of the ingredients, lemon juice and lemon cubes.
  9. Grease a 16-cup tube pan. Transfer the mix to the pan.
  10. Bake for about 30 minutes and test, bake longer if necessary.
  11. Take out of pan and let cool down.
  12. Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
  13. Pour the glaze over the cake and let it harden.

Source: dozenflours.com