Tater Tot Casserole

 Tater Tot Casserole

From AllRecipes 2/2025

Prep Time : 5 mins

Cook Time : 40 mins

Serves : 4

Ingredients

1 lb ground beef

1 10.5 ounce can condensed cream of mushroom soup

salt and ground black pepper to taste

1 16 ounce package of frozen tater tots

2 cups shredded cheddar cheese

Directions

1. Gather the ingredients. Preheat over to 350 degrees F

2. Heat large skillet over medium high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7-10 minutes. Stir in condensed soup; season with salt and black pepper

3. Transfer beef mixture to a 9x13 inch baking dish; layer tater tots evenly on top and sprinkle with cheddar cheese.

4. bake in the preheated oven until tater tots are golden brown and hot, 30-45 minutes

Per serving:

345 calories

Lemon-Garlic Vinaigrette

 Lemon-Garlic Vinaigrette

3/4 c Extra Virgin Olive Oil

5 Tbs Red-Wine Vinegar

3 Tbs Lemon Jiuce

1 1/2 Tbs Dijon Mustard

1 clove garlic grated

3/4 tsp salt

ground pepper to taste

130 calories per 2 tbs

Pickled Cucumbers

https://www.instagram.com/reel/C-0dPanpLpu/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

• English cucumbers
• 1 1/2 Tbsp Soy Sauce (Japanese)
• smoked fish sauce
• 1 1/2 Tbsp Sesame Oil (I used spicy - can also add Siracha)
• 1 Tbsp Pomegranate Concentrate or (Simple Syrup or Sugar)
• 1 Tbsp Rice Wine Vinegar
• minced garlic
• 2 Tbsp Scallions (can substitute with chives)
• 1 1/2 Tbsp Toasted Sesame Seeds
• kimchi sprinkle

Sheet Pan Gnocchi with Sausage

Serves 4

INGREDIENTS:

- 1 (16-oz) package gnocchi

- 1-2 pints grape tomatoes (2 pints if you want a saucier final dish)

- Vegetables of choice, chopped into bite-sized pieces (I used broccoli, but use what you like! Carrots, cauliflower, or cabbage would all be good here too)

- 1 pound hot or mild Italian sausage, casings removed

- 3 Tbsp extra-virgin olive oil

- 3 cloves garlic, minced

- 1 Tbsp dried oregano

- 2 tsp fennel seeds

- Kosher salt and black pepper

- 1/2 cup shredded Parmesan cheese

- 2 Tbsp fresh lemon juice, from about 1/2 large lemon

INSTRUCTIONS:

1) Preheat oven to 425F. Line a large baking sheet with parchment paper.

2) Place the gnocchi, grape tomatoes, and chopped vegetables on the lined baking sheet. Tear the sausage into bite-sized pieces and scatter them over the top.

3) Drizzle the olive oil over everything and season with garlic, oregano, fennel seeds, salt, and pepper. Toss together until everything is evenly coated.

4) Place in preheated oven to roast for 25-30 minutes, or until vegetables are crispy and sausage is cooked through.

5) While the pan is still hot, sprinkle the Parmesan on top and squeeze over the lemon juice. Break up the tomatoes with a spatula or spoon, then stir the whole thing together to coat in all that tomatoey, cheesy, lemony goodness. Serve immediately.

Pasta E Fagioli

SERVES 8
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes

This comforting Italian soup is best when made with authentic Parmesan and a full-flavored extra-virgin olive oil. Ditalini, orzo, and stellini are all small pastas that would work well in this soup.

• 4 ounces bacon (4 slices), chopped medium
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes
• 2 (15.5-ounce) cans cannellini beans, rinsed
• 3½ cups low-sodium chicken broth
• 2½ cups water 
• 8 ounces small-shaped pasta (1½ cups) (see note above)
• ¼ cup minced fresh parsley
• salt and pepper (to taste)
• 2 ounces Parmesan cheese, grated (1 cup)
• Extra-virgin olive oil (for serving)

1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

To Make Ahead

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.

Test Kitchen Tip: AVOIDING THE MUSH

Adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook. The pasta will turn mushy and give the soup an unpleasant texture if simmered for too long.

Pecan Pie Bark

Ingredients:

• 15 graham crackers or enough to fit the baking sheet
• 1½ cups light brown sugar
• 1½ cups unsalted butter
• 2½ cups chopped pecans
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions:

1. Preheat over to 350° and line a baking sheet with foil or parchment paper.
2. Cover the pan in graham crackers.
3. Place butter, brown sugar, salt and pecans in a sauce pan. Warm over medium heat and bring to a soft boil. Constantly stir and cook for 2 minutes.
4. Remove from heat and stir in vanilla. Carefully spread the mixture over the graham crackers.
5. Bake for 10 minutes. Remove from the oven and let cool & break into pieces.

Creme De Menthe Cookie Truffles

Pampered Chef Creme De Menthe Cookie Truffles

15 creme filled chocolate mint sandwich cookies

2 oz cream cheese, softened

1 pkg creme de menthe chocolate candes (Andies Mints - 28 totals)

1/4 cup semi-sweet chocolate morsels

Need to fine tune process documentation

- mash up cookies

add cream cheese and mix together

melt Andies mints

dip cookie balls in melted mints

let set up

melt chocolate chips

drizzle over chocolate balls