Patricia Baker

Classic Creamed Pearl Onions
Ingredients
24 oz. Frozen pearl onions
¾ C. Heavy whipping cream
3 Tbsp. Butter
¼ tsp. Nutmeg
3 Tbsp. Flour
½ C. Grated parmesan cheese divided
¾ C. Vegetable broth
Salt and pepper to taste
Instructions
Heat the oven to 375 degrees.
Boil the onions in a pot of water for 6-8 minutes and drain well.
In a separate pot, melt the butter over medium heat.
Stir in the flour, and cook for 1 minute, stirring often.
Slowly whisk the broth and heavy whipping cream in the skillet.
Stir in the nutmeg, ¼ cup of the parmesan cheese and salt and pepper to taste. Simmer for 1-2 minutes.
Add the onions into the sauce mixture.
Spread the mixture into a well greased 9x9 baking dish, and top with the remaining cheese.
Bake for 30-35 minutes.

Cheesy Hamburger Potato Casserole
Ingredients
3½ pounds potatoes
1 pound crumbled cooked ground beef
12 ounces evaporated milk
14- ounce can cheese soup
½ cup whole milk
1 diced yellow onion
8 ounces shredded cheddar
1 teaspoon salt
½ teaspoon black pepper
Instructions
Preheat the oven to 350°F and grease a 13x9-inch baking dish.
Sauté the meat and onion in a skillet until the meat is cooked through.
Meanwhile, peel the potatoes and cut them into ¼-inch slices.
Arrange a layer of potatoes on the bottom of the prepared baking dish.
Grind some salt and pepper over them.
Add about a third of the beef mixture and spread it evenly over the potato layer.
Add a third of the cheese, then repeat these layers again twice, ending with a cheese layer.
Stir both milks with the soup and add salt and black pepper if needed.
Pour this mixture over the top of the casserole.
Cover with foil and bake for an hour.
Discard the foil and give it another 15 minutes in the oven to brown the cheese.
Serve hot.

Salisbury Steak and Potato Skillet
Ingredients
2 Tbsp. Olive oil
4 tsp. Worcestershire sauce divided
1 lb. Ground beef
1 tsp. Garlic powder divided
1 Onion halved and sliced
¼ tsp. Thyme
4-6 Yukon gold potatoes
3 Tbsp. Cornstarch
3 C. Beef broth divided
Salt and pepper to taste
2 Tbsp. Ketchup
Instructions
In a bowl, add the ground beef, 2 tsp worcestershire sauce, ½ tsp garlic powder and salt and pepper to taste. Mix together, and form into 4 patties.
Place the olive oil in a large skillet over medium high heat.
Cook the patties in the heated skillet until browned well on both sides, and then set aside.
Poke holes in the potatoes with a fork, and microwave each one for 5 minutes. Let cool, and then chop into bite-sized cubes.
Place the onions into the skillet, saute until becoming tender. Season with salt and pepper to taste.
Stir the potatoes into the skillet, and pour 2 cups of the broth over them.
Simmer over medium heat for about 5 minutes until the potatoes are tender.
In a bowl, whisk together the remaining broth, cornstarch, ½ tsp garlic powder, 2 tsp worcestershire sauce, thyme, ketchup and salt and pepper to taste.
Pour the mixture into the skillet and simmer until thickened.
Place the patties back into the skillet, and simmer over low heat until cooked through.

Slow Cooker Baked Ziti
Ingredients
1 pound cooked ground beef
16 ounces dried ziti
2 jars pasta sauce
2 eggs
15 ounces tomato sauce
15 ounces ricotta
1 cup shredded mozzarella
2 cups shredded parmesan
⅓ cup basil
Instructions
Mix the eggs, ricotta and basil in one bowl and the tomato sauce and pasta sauce in another.
Grease the crockpot then add 2⅓ cups of the sauce mixture.
Add about a third of the ziti.
Spoon the ricotta on top and spread it out.
Sprinkle half the parmesan on top.
Spoon the beef on top.
Add more sauce then pasta and then ricotta.
Finish layering with the parmesan and remaining sauce.
Cover the crockpot and cook for 2 or 3 hours on high or until the ziti is tender.
Sprinkle a little mozzarella on top and allow it 5 minutes to melt, then serve hot.

Swedish Meatball Noodle Bake
Ingredients
For the meatballs:
½ Onion chopped finely
2 Tbsp. Olive oil
½ tsp. Garlic powder
1 lb. Ground beef
¼ tsp. Nutmeg
1 Large egg
1 tsp. Salt
½ C. Breadcrumbs
½ tsp. Black pepper
For the casserole:
1 Pint heavy whipping cream
2 ½ C. Egg noodles
1 ½ C. Swiss cheese grated
1 C. Beef broth
Salt and pepper to taste
1 Tbsp. Worcestershire sauce
Chopped parsley for garnish
Instructions
Heat the oven to 375 degrees.
In a mixing bowl, combine all of the ingredients for the meatballs with the exception of the olive oil. Knead with your hands until well combined.
Form the meat mixture into evenly sized meatballs.
Heat the olive oil in a skillet over medium high heat.
Sear the meatballs in the skillet until evenly browned and cooked through. Remove, and set aside.
Add the broth, worcestershire sauce and heavy whipping cream to the skillet you cooked the meatballs in, and simmer until thickened. Season with salt and pepper to taste.
Cook the egg noodles, and drain well.
Spread the egg noodles into the bottom of a well greased 9x13 baking dish.
Top with the meatballs, then the sauce, and finally the cheese on top.
Bake for 20-25 minutes.
Let rest for 5 minutes before serving.

Pesto Gnocchi With Summer Veggies

Ingredients :

1 pound gnocchi (store bought or homemade)
2 tablespoons extra virgin olive oil
1 red onion, chopped
4 garlic cloves, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup grape tomatoes
1/2 teaspoon kosher salt
Freshly ground black pepper
3 to 4 handfuls baby spinach
1/2 cup basil pesto
Parmesan cheese, for serving

Instructions :

Prep the gnocchi. Cook the gnocchi in boiling, salted water according to package instructions. Drain thoroughly.
Cook the vegetables. In a large non-stick skillet or wok, warm 1 tablespoon of the olive oil over medium-high heat. Add the onion and sauté until fragrant and beginning to brown, about 4 minutes. Add the garlic, zucchini, and peppers and toss together until the zucchini and peppers are tender, about 4 minutes. Tip the pan’s contents onto a rimmed plate, then return the pan to medium-high heat.
Crisp the gnocchi. Add remaining 1 tablespoon olive oil to the pan. When it sizzles, add the gnocchi and do not stir. Allow the gnocchi to cook on one side until nicely browned and crispy, about 3 minutes, then flip and brown on the second side.
Combine everything. Add the tomatoes, salt, and a grind of black pepper to the pan and cook, stirring gently, until some of the tomatoes have burst, about 3 minutes. Add spinach and pesto and stir gently until spinach has wilted slightly, about one minute. Return onion-zucchini-pepper mixture to the pan and stir to combine.
Serve. Ladle onto your serving plates, top with Parmesan cheese, and serve warm.

MARRY ME CHICKEN PASTA

Ingredients :

Chicken and Pasta
16 ounces bonesless, skinless chicken more/less is fine too! Cut in to 1-inch pieces.
12 ounces penne pasta uncooked
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 Tablespoons olive oil
Marry Me Pasta Sauce
2 Tablespoons unsalted butter
4 cloves minced garlic
3 Tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup grated parmesan cheese
½ teaspoon paprika
1 teaspoon dried Italian seasoning
½ cup sun-dried tomatoes drained and chopped
1 cup baby spinach optional
Fresh basil for garnish if desired

Instructions :

Prep Chicken and Pasta
Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Season the 16 ounces bonesless, skinless chicken pieces with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through (about 7 - 9 minutes). Remove the chicken from the skillet and set aside.
How to Make Marry Me Pasta Sauce
To make the sauce, add 2 Tablespoons unsalted butter to the same skillet and melt over medium heat. Add 4 cloves minced garlic and sauté until fragrant, for about 1 minute. Stir in 3 Tablespoons all-purpose flour and cook for another minute to form a roux. Gradually whisk in 2 cups chicken broth, ensuring no lumps remain. Add 1 cup heavy cream and bring to a gentle simmer. Stir in½ teaspoon paprika, 1 teaspoon dried Italian seasoning, and 1 cup grated parmesan cheesee until melted and the sauce is smooth.
Combine Chicken, Pasta and Sauce
Add the cooked chicken back to the skillet.
Stir in ½ cup sun-dried tomatoes. Simmer for 5 minutes until the sauce thickens and coats the chicken.
Add the cooked penne pasta to the skillet and toss to coat with the sauce. Simmer for an additional 2 - 3 minutes to allow the flavors to meld together.
Finally, add 1 cup baby spinach (optional) and stir until slightly wilted.
Garnish with Fresh basil for garnish if desired, and serve.

new york sour

Ingredients :

2 ounces bourbon whiskey
1 ounce simple syrup
1 ounce lemon juice
1 egg white
½ ounce red wine to float

Instructions :

Add the whiskey, lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Shake well.
Remove the lid, add ice, and shake again.
Strain into a coupe glass, neat, or a rocks glass over ice.
Float the red wine by gently pouring it over the back of a bar spoon held an inch above the drink.
Garnish with a lemon twist and cocktail cherry.""new york sour

Ingredients :

2 ounces bourbon whiskey
1 ounce simple syrup
1 ounce lemon juice
1 egg white
½ ounce red wine to float

Instructions :

Add the whiskey, lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Shake well.
Remove the lid, add ice, and shake again.
Strain into a coupe glass, neat, or a rocks glass over ice.
Float the red wine by gently pouring it over the back of a bar spoon held an inch above the drink.
Garnish with a lemon twist and cocktail cherry.

Healthy Spinach Chicken Meatballs

Ingredients :

1 pound ground chicken
2 cups finely chopped spinach measure after chopping, almost a whole 5-ounce container
2 tablespoons chopped fresh parsley
3 cloves garlic minced
¼ cup chopped red onion
½ cup Panko breadcrumbs can sub regular breadcrumbs or gluten free ground oats
¼ cup shredded parmesan cheese
¼ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon pepper
1 egg lightly beaten

Instructions :

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Gather the ingredients. Chop the spinach, parsley, red onion, and garlic. Measure out the breadcrumbs, cheeses, salt, and pepper. Beat the egg.
Add the ground chicken to a large bowl. Stir in the rest of the ingredients except the egg until everything is incorporated into the chicken. Add the egg and stir so the mixture comes together.
Scoop out some batter with your hands and roll it into a ball about 1.5-inches in diameter. Repeat with the rest of the batter until you get 15 balls of about the same size.
Place the balls in a single layer on the lined baking sheet. Bake on the center rack of the oven for 25 to 30 minutes, flipping halfway through, until lightly browned and fully cooked through. If you have a meat thermometor, you can check the meatballs for doneness. They should have an internal temperature of at least 165°F.
Enjoy the meatballs on their own with a dipping sauce, over pasta tossed with olive oil and parmesan cheese, in a meatball sub, or as part of a grain bowl or salad.

Baked Lemon Pepper Chicken

INGREDIENTS :

2 1/2 pounds chicken thighs or legs
1 1/2 tablespoons lemon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon Italian seasoning
2 tablespoons olive oil
Juice and zest from 1 lemon

INSTRUCTIONS :

Preheat the oven to 400 degrees, spray a baking sheet with non stick cooking spray or line with foil.
In a small bowl add the lemon pepper, paprika, garlic powder, onion powder salt and Italian seasoning and mix until combined.
Place the chicken in a large bowl and toss with olive oil and lemon juice until coated.
Sprinkle the spice mixture over the chicken and toss until coated. Place on prepared baking sheet.
Bake for 40-45 minutes or until chicken has reached the internal temperature of 265 degrees and juice run clear.
Remove from the oven land et rest for 5 minutes and serve!

Juicy Grilled Pork Chops

Ingredients :

3 tablespoons Diamond Crystal kosher salt (do not use table salt or sea salt, see notes below)
4 cups water
4 6 1/2 ounce center-cut pork chops (with the bone, trimmed of fat, 1/2 inch thick)
olive oil spray
dry rub:
2 teaspoons sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon black pepper

Instructions :

Combine Brine Ingredients: In a large bowl dissolve salt with water. Add pork chops and cover. Refrigerate the pork chops 2 to 4 hours. Any longer and they will be too salty.
Rinse and Dry: Remove chops from brine; rinse under water and pat dry with paper towels. Discard brine. If you’re not cooking right away you can refrigerate them covered at this point until ready to cook.
When ready to grill: Spray both sides of chops with oil.
In a small bowl, mix rub ingredients; rub over both sides of the pork chops. Let stand at room temperature 30 minutes while you preheat the grill.
Preheat the Grill: Meanwhile, preheat your grill or grill pan to medium-high heat.
Grill: Oil the grates then grill the chops until they release easily from the grates and are cooked to medium, 155 to 160 degrees, 3 to 4 minutes per side.
Transfer the chops to a plate and let rest for 5 minutes before serving.

Chicken and Mushrooms in Creamy Sauce

INGREDIENTS :

Chicken
3 large boneless, skinless chicken breasts cut in half lengthwise into cutlets
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon dried thyme
2 tablespoons olive oil
Creamy sauce
2 tablespoons butter
¾ cup yellow onion diced
8 ounces brown mushrooms thick sliced
3 teaspoons garlic minced
½ teaspoon dried rosemary
2 cups chicken broth
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
¾ cup heavy cream

INSTRUCTIONS :

Season the chicken cutlets with salt, black pepper, Italian seasoning, and thyme.
Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add chicken and cook for about 3 minutes per side without flipping. Once browned, transfer the chicken to a plate and cover to keep it warm.
Reduce the heat to medium, add butter, and melt. Then add the onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan and continue cooking until they have softened, about 4 minutes.
Add rosemary, chicken broth, flour, Dijon mustard, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
Whisk in heavy cream until well combined.
Add the cooked chicken back to the skillet. Cook for 1-2 minutes until chicken is warmed through.

Slow Cooker Cuban Sandwiches

Ingredients :

For the pork:
4-5 lbs. pork shoulder or butt roast
juice from 2 oranges
juice from 2 limes
4 cloves garlic minced
1 Tbsp. cumin
1 Tbsp. dried oregano
1 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. black pepper
For the cubans:
2 Cuban bread loaves or Italian bread loaves
4 Tbsp. unsalted butter softened
½ lb. sliced swiss cheese
½ lb. sliced deli ham
12 sandwich pickles sliced lengthwise
yellow mustard

Instructions :

For the Pork:
In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper. Mix well.
Place the pork shoulder in the slow cooker, the fat side should be facing up.. Pour the marinade over the pork, ensuring it is well coated. Cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, remove the pork from the slow cooker and discard any fat and skim, if your pork has bones remove and discard them. Shred the pork using two forks and return the shredded pork to the slow cooker to soak up the flavorful cooking juices. Set aside.
For the Cubans:
If using a panini press, preheat it to medium heat. If using a cast iron skillet, place it over medium heat.
Trim the ends off of each loaf of bread and cut the loaves in half horizontally.
Spread a thin layer of the softened butter on the outside of each slice of bread. On the inside of the bread, spread a generous amount of yellow mustard.
On the bottom halves of the bread, layer the swiss cheese, sliced ham, shredded pork, pickles and then another layer of swiss cheese, finally place the top half of the bread on the sandwiches. Repeat until all the sandwiches have been assembled.
(If using a panini press) Place the sandwiches in the preheated panini press and close the lid. Grill for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese is melted. Repeat with the remaining sandwiches.
(If using a cast iron skillet) Place the sandwich into the preheated skillet. Use another heavy skillet or a foil-wrapped brick to press down the sandwich. Cook for 2-3 minutes on each side, pressing down firmly, until the bread is golden brown and crispy and the cheese has melted. Repeat with the remaining sandwiches.
Slice the sandwiches in half and serve, enjoy with a side of chips or a fresh salad and additional pickles. Enjoy!

Beef Enchilada Casserole

Ingredients :

2 Tbsp. olive oil
1 1/2 lbs. ground beef, I use 80/20
1 cup yellow onion, roughly chopped
3 cloves garlic, minced
2 Tbsp. taco seasoning
1 7-oz. can diced green chiles, undrained
1 15.5-oz. can pinto beans, drained and rinsed
1 14.5-oz. can fire roasted diced tomatoes, undrained
1 19-oz. can red enchilada sauce, divided
3-4 cups shredded cheddar jack cheese
9 6-inch corn tortillas
crushed tortilla chips, sliced scallions and/or chopped cilantro, for garnish if desired

Instructions :

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
Add olive oil to a large deep skillet over medium-high heat. When the oil is hot add the ground beef and onion. Cook until the meat is no longer pink and the onions are translucent, breaking the meat up with a spatula as it cooks. Drain the fat from the skillet.
Add the garlic and taco seasoning to the meat mixture and mix until well combined. Remove from the heat and add the meat mixture to a large bowl. Add the green chiles, pinto bean and tomatoes followed by all but a half cup of the enchilada sauce. Mix gently until well combined.
Pour the half cup enchilada sauce into the bottom of your prepared dish. Spread evenly. Top the sauce with 6 tortilla halves. Top the tortillas with a third of the meat mixture. Top with a third of the cheese. Repeat layers, tortillas meat, cheese two more times.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly. Garnish with crushed tortilla chips, chopped cilantro and/or sliced scallions, if desired.

Chocolate Peanut Butter Ice Cream Bars (Vegan)

Ingredients :

1 ¼ cup dairy-free milk (plain, unsweetened // we used almond)
10 medjool dates (10 dates yield ~1 cup packed or 200 g), pitted
1/2 cup peanut butter (natural)
1 tsp vanilla extract
1/4 tsp sea salt
1-2 Tbsp maple syrup (optional, for added sweetness)
CHOCOLATE SHELL
1 cup semi-sweet chocolate chips (ensure vegan/dairy-free as needed)
2 Tbsp coconut oil

Instructions :

If your dates are very firm/dry, add to a bowl and soak in boiling water for ~5 minutes. Drain before using.
In a high-speed blender, combine the dairy-free milk, dates, peanut butter, vanilla, and salt. Blend on high until smooth and only small flecks of dates remain. Taste and adjust, adding maple syrup for additional sweetness (we added 1 Tbsp) or more salt for a more salty-sweet balance.
Divide mixture between popsicle molds and freeze for ~6 hours, or overnight. When you’re ready to add the chocolate shell, line a plate or baking sheet with parchment or wax paper and make sure there is room for it to fit in the freezer. Let the popsicles thaw slightly at room temperature while you prepare your chocolate shell.
Add chocolate chips and coconut oil to a pint-sized glass jar (or small heat-proof mixing bowl) and microwave in 30-second increments until fully melted and creamy, stirring occasionally to aid in the melting process. Alternatively, melt over a double boiler on the stovetop. We melted the chocolate in a jar for easy dipping/coating!
Carefully remove the popsicles from the mold one at a time, running the mold(s) under warm water if needed to help loosen the popsicles. Working quickly, dip the popsicle in the jar of melted chocolate, tilting and rotating the jar as needed to evenly coat the popsicle. Lift the popsicle and let excess chocolate drip off before placing the popsicle onto the prepared plate/baking sheet. Repeat with remaining popsicles. You can also drizzle/pour the melted chocolate over the popsicle if not using a jar.
Return the bars to the freezer for 15-30 minutes to refreeze slightly, then enjoy! Leftover bars will keep for up to 1 month in the freezer. We recommend storing them in a container with parchment paper in between bars to prevent sticking.

TACO CASSEROLE WITH TORTILLAS

INGREDIENTS :

1lb. ground beef
1 ½ tablespoon taco seasoning mix
½ cup water
½ cup salsa con queso
3 8-inch flour tortillas or corn tortillas
2 cups shredded Mexican cheese blend or cheddar cheese
Sour cream for serving

INSTRUCTIONS :

Preheat oven to 350°F.
Heat some oil in a large skillet.
Add beef and cook until browned.
Add the taco seasoning and water. Simmer for 2-3 minutes.
stir in salsa con queso and remove from the heat.
Spray an 8-inch round baking tin with some cooking spray.
Layer the bottom of the pan with one tortilla. Add ⅓ of the beef mixture over the tortilla and top it with ⅓ of the shredded cheese.
Repeat layers two more times and bake for 20 minutes until the cheese is melted.
Cool the taco bake for a few minutes before slicing and serving.

Cheese-Filled Croissant Waffles

Ingredients:
1 can of croissant dough (or homemade croissant dough if preferred)
1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
1 egg, beaten (for brushing)
1 tablespoon melted butter (for brushing)
Optional: Fresh herbs or a sprinkle of sea salt

Directions:

Preheat Waffle Iron:
Preheat your waffle iron according to the manufacturer’s instructions.

Prepare the Croissant Dough:
Open the can of croissant dough and separate the dough into individual triangles.

Add Cheese:
Place a small amount of shredded cheese in the center of each croissant triangle.
Fold the dough over the cheese and press the edges to seal.

Cook the Waffles:
Lightly grease the waffle iron with cooking spray or brush with melted butter.
Place the cheese-filled croissant dough onto the hot waffle iron and close the lid. Cook according to the waffle iron’s instructions, usually for about 3-5 minutes, until golden brown and crispy.

Brush and Serve:
Brush the cooked croissant waffles with melted butter and a sprinkle of fresh herbs or sea salt if desired.
Serve warm with a side of fruit preserves, honey, or a fresh salad.

Cheesecake-Stuffed Cake Pops

Ingredients:

For the Cheesecake Center:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract

For the Cake Balls:
1 box of cake mix (any flavor)
Ingredients required for cake mix (usually eggs, oil, and water)
1 cup frosting (store-bought or homemade)

For Coating:
1 cup chocolate chips or melting chocolate
Sprinkles, crushed nuts, or other toppings (optional)
Lollipop sticks

Directions:

Prepare the Cheesecake Center:
In a medium bowl, beat together the cream cheese, powdered sugar, sour cream, and vanilla extract until smooth and creamy.
Chill in the refrigerator for about 30 minutes to firm up.

Make the Cake Balls:
Bake the cake according to the package instructions and let it cool completely.
Crumble the cooled cake into a large bowl.
Mix in the frosting until fully combined. The mixture should be moist but firm enough to hold its shape.
Roll the cake mixture into small balls, about 1 inch in diameter.
Insert a lollipop stick into each cake ball, then chill in the refrigerator for 1 hour.

Stuff the Cake Balls:
Take a chilled cake ball and make a small indentation in the center.
Place a small spoonful of the cheesecake mixture into the indentation, then smooth the cake mixture around it to seal.
Roll the stuffed cake ball between your hands to reshape.

Coat the Cake Pops:
Melt the chocolate chips or melting chocolate in a microwave-safe bowl or using a double boiler, stirring until smooth.
Dip each cake pop into the melted chocolate, covering completely. Gently tap off any excess chocolate.
Place the dipped cake pops in a stand or a piece of foam to set. Add sprinkles or other toppings if desired before the chocolate sets.

Chill and Serve:
Allow the chocolate coating to harden completely before serving.
Store in an airtight container in the refrigerator until ready to serve.

Bubble Up Lasagna

Ingredients:
1 pound Italian sausage (or ground beef)
24 ounce jar spaghetti sauce divided use
1 cup ricotta cheese
½ cup shredded Parmesan cheese
12 ounce can refrigerated Pillsbury Grands Jr. Biscuits
2 cups shredded mozzarella Cheese

Instructions:
Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with cooking spray. Set aside.
Cut up biscuits into eighths.
In a bowl, combine 1 cup of spaghetti sauce (set aside the rest for later use), Ricotta cheese and Parmesan cheese.
Mix cut-up biscuits with cheese and sauce mixture and stir well. Spread into prepared baking dish.
Cook Italian sausage. Make sure you break it up as it cooks ensuring it gets browned and cooked thoroughly. Drain any excess grease. Turn off heat and place drained sausage back in pan.
Pour in remainder spaghetti sauce with sausage and stir well.
Spread meat mixture on top of biscuit layer.
Sprinkle mozzarella cheese evenly on top. Sprinkle with dried parsley flakes (optional)
Bake uncovered for about 25-30 minutes, until biscuits are cooked through (it took closer to 30 minutes in my oven).

Crock Pot Lasagna

Ingredients
1 pound ground beef
1 small onion, finely diced
1 tablespoon minced garlic
26 ounce jar spaghetti sauce (a 32 ounce jar can be used if necessary)
1 cup water
15 ounce container small curd cottage cheese (see notes below)
1 ½ cups shredded mozzarella cheese
2 Tablespoons grated parmesan cheese
1 large egg
2 Tablespoons fresh parsley, chopped (optional)
8-10 uncooked lasagna noodles
For topping:
½ cup shredded mozzarella cheese
⅓ cup grated parmesan cheese

Instructions
Brown and crumble 1 pound ground beef along with 1 small onion, finely diced in a large skillet (or if your crock pot has a saute setting, use that.)
Then add in 1 tablespoon minced garlic and cook for additional 1-2 minutes (until fragrant).
Drain excess grease from beef and put back into skillet. Pour in 26 ounce jar spaghetti sauce and 1 cup water. Give it all a good stir.
In a separate bowl, mix together 15 ounce container small curd cottage cheese, 1 1/2 cups shredded mozzarella cheese, 2 Tablespoons grated parmesan cheese, 1 large egg and 2 Tablespoons fresh parsley, chopped.
Spray a 5-quart or larger oval crock pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of the slow cooker.
Top with one layer of the 8-10 uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
Next top with a layer of cottage cheese mixture.
Keep adding layers (meat sauce, noodles, cottage cheese mixture). Keep enough of the meat sauce reserved so you can top off all the layers with some meat sauce. I was able to get about 3 layers in my 5-quart slow cooker.
Put the lid on and cook on low for 3-5 hours. You want most of the liquid to be absorbed and noodles should be soft. NOTE: see the notes below for more cooking time information.
When it is finished cooking, add 1/2 cup shredded mozzarella cheese and 1/3 cup grated parmesan cheese evenly on top and sprinkle with a bit more parsley (optional)
Put the lid back on for about 10-15 more minutes until cheese is melted.

Baklava Bites
Ingredients
2 cups roasted mixed nuts finely chopped
1 puff pastry sheet thawed
1 tablespoon butter melted
½ cup honey divided
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
Instructions
Preheat the oven to 375°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the puff pastry into a 10 x 15-inch rectangle. Cut the rectangle into twenty-four equally sized squares.
Place a square of puff pastry into each prepared muffin cup, pressing gently on the bottoms and up the sides so that the corners point up.
In a medium bowl, stir together the chopped nuts, melted butter, ⅓ cup of honey, lemon juice, and cinnamon until evenly combined. Divide the nut mixture into the puff pastry cups, about ½ tablespoon of the nuts for each cup.
Bake for 15 minutes, or until the nuts are lightly toasted but not burned and the pastry is golden brown. Let cool in the pan for 5 minutes before transferring the bites from the pan to the parchment-lined baking sheet.
Drizzle the tops of the bites with the remaining honey. Let the honey soak in while the bites cool completely, about 1 hour, before serving.
Notes
These bites can be made in advance and stored in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. Serve at room temperature.
Nutrition
Calories: 153kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 82mg | Fiber: 1g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg