TUNA PASTA SALAD

 

Ingredients

• 1 box (16 ounces) Gemelli pasta
• 2 cans (5 ounces each) tuna in water, drained well
• 1 small red onion, finely diced
• 1 can (15 ounces) sweet peas, well-drained
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Bring a large pot of salted water to a boil. Cook the Gemelli pasta noodles according to package directions (about 8-10 minutes). Drain and rinse with cool water.
Add the cooled noodles to a large mixing bowl and add in the tuna, red onion, peas, mayonnaise, salt, and pepper. Gently stir to combine all the ingredients, mixing well.
Cover and place the salad in the fridge to cool for at least an hour to allow the flavors to mix.

Martha’s Company Casserole

 

INGREDIENTS

• 8 oz. egg noodles, cooked and drained
• 1 pound lean ground beef
• 2 (8 oz.) cans tomato sauce
• 1 cup cottage cheese
• 1 (8 oz.) package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup green onions, finely chopped
• 2 tablespoons unsalted butter, melted
• 2/3 cup cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, sauté beef until browned and cooked through.
Drain fat, then stir in tomato sauce. Cook for 2-3 minutes, then set aside.
In a medium bowl, stir together cottage cheese, cream cheese, sour cream and green onions.
Spread 1/2 cooked noodles into prepared baking dish, then top with cottage cheese mixture.
Cover with remaining noodles, then drizzle melted butter over the pasta.
Spread tomato beef mixture over noodles, then top with cheddar cheese.
Place baking dish in oven and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.

Vegetable Patties – My Grandma Used To Make These All The Time!

 

Ingredients

• 9 to 10 oz potatoes – cooked and mashed
• 1 garlic clove – mashed
• 1 small red onion – finely chopped
• 1 Eggland’s egg
• grated cheese (low-fat or regular)
• 1 medium sized zucchini, grated (squeeze the water out of this)
• 1 medium sized carrot, grated
• a small handful of sunflower seeds
• salt & pepper
• 1 tablespoon Bertolli olive oil
• fresh herbs, chopped
• 1 small green chili – chopped (optional)
• Gold Medal flour

Instructions:

Pre-heat oven to 400 F.
Mix potatoes, garlic, onions and egg in a large bowl. Add the remaining ingredients (not the flour). Stir to combine well.
Form into patties and coat very lightly with the flour.
Quickly fry the patties on both sides until they just start to color.
Take out and pat dry. Put the patties on a baking tray and bake in the oven for approx. 15 minutes.

POTATO PANCAKES

 

INGREDIENTS:

• 4 cups cold mash potatoes
• 5 slices bacon
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs well beaten
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Granny’s Doughnuts

 

Ingredients

• 1 cup sugar
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 tablesppoon shortening
• 1 cup sour milk
• 6 cups flour
• Original recipe makes 1 Servings

Preparation

Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork t
o desired consistency. Thicken with powdered sugar or thin down with milk

8-Can Chicken Taco Soup

 

INGREDIENTS

• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can sweet corn kernels, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (12.5 oz.) can chicken breast, drained and shredded
• 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
• 1 (4 oz.) can diced green chiles
• 1 (14 oz.) can low-sodium chicken broth
• 1 (1 oz.) packet taco seasoning
• 1/2 teaspoon cumin, optional
• 1/2 teaspoon chili powder, optional
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon onion powder, optional
• Kosher salt and freshly ground pepper, to taste
• Garnish options: sour cream, tortilla chips, avocado

PREPARATION

Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!

banana chocolate chip muffins cyssero

 

Banana Chocolate Chip Muffins

These moist and fluffy muffins are packed with banana flavor and chocolatey goodness—perfect for breakfast or a snack!

Ingredients:

• 3 ripe bananas, mashed
• ½ cup sugar (or honey for a natural option)
• ⅓ cup melted butter (or vegetable oil)
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup chocolate chips (plus extra for topping)

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Instructions:

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).
   • Line a muffin tin with liners or grease it lightly.

2. Mix Wet Ingredients:

   • In a bowl, whisk mashed bananas, sugar, melted butter, egg, and vanilla.

3. Combine Dry Ingredients:

   • In another bowl, whisk flour, baking soda, salt, and cinnamon.

4. Make the Batter:

   • Gradually mix dry ingredients into the wet mixture.
   • Gently fold in chocolate chips.

5. Bake:

   • Divide batter evenly into muffin cups (about ¾ full).
   • Sprinkle extra chocolate chips on top.
   • Bake for 18-22 minutes, or until a toothpick comes out clean.

6. Cool & Enjoy:

   • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Would you like a variation, like adding nuts or coconut?

Cheesy Hamburger Potato Casserole

 

Cheesy Hamburger Potato Casserole

A comforting, hearty dish with layers of seasoned ground beef, tender potatoes, and melty cheese—perfect for a family dinner!

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• 1 can (10.5 oz) cream of mushroom or cheddar soup
• ½ cup milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 2 cups shredded cheddar cheese
• ½ cup shredded mozzarella (optional)
• 1 tbsp butter (for greasing the dish)

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Instructions:

1. Cook the Beef Mixture:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add diced onion and garlic, cooking until softened. Season with salt, pepper, and paprika.

2. Prepare the Sauce:

1. In a bowl, mix cream of mushroom (or cheddar) soup with milk. Stir until smooth.

3. Assemble the Casserole:

1. Grease a baking dish with butter.
2. Layer half of the sliced potatoes in the dish.
3. Spread half of the cooked beef mixture over the potatoes.
4. Pour half of the soup mixture over the beef.
5. Sprinkle 1 cup of cheddar cheese.
6. Repeat the layers and finish with the remaining cheese.

4. Bake:

1. Cover with foil and bake for 45 minutes.
2. Remove foil and bake for another 15 minutes, or until potatoes are tender and cheese is bubbly.
3. Let sit for 5 minutes before serving.

Would you like to add a crispy topping, like breadcrumbs or fried onions?