TSB Meat and Spinach Lasagna

Lasagna w/ Meat and Spinach

Nothing is as good as home-made! Especially Lasagna. You can add whatever you want and take away all the stuff you don't want.

I recommend this recipe for a Family of atleast 4! I made it for 2 and it was way too much.

What You"ll Need

1 box of lasagna noodles (I used the type that you boil but to save time, you can use the no-boil pasta)

Grated Parmesan

Parsley

Basil

Oregano

Mozzarella Cheese (2 medium bags)

1 small bag of baby spinach (washed)

MEAT FILLING:

1/2 pound of ground pork

1/2 pound ground beef
1 small can tomato paste

2 jars of your favorite tomato sauce (don't worry, we'll doctor it up)

1 large onion (finely chopped)

6-7 cloves of garlic (finely chopped)

1 teaspoon EVOO
2 teaspoons sugar
1/2 teaspoon red pepper flake
salt and pepper to taste
Italian seasoning (basil, oregano)

CHEESE FILLING:
32 oz of ricotta cheese

2 eggs (lightly beaten)

handful of parmesan cheese

Directions:

Prepare Lasagna noodles per directions on box

Coat a sauce-pan (large) with EVOO , saute' onions and garlic until soft and translucent. Add in both pork and beef and cook until there is no pink left. Strain off oil and excess liquid. Next mix in can of tomato paste, cook for 5 minutes. Pour in both jars of tomato sauce, italian seasoning, sugar, red pepper flake,stir and simmer for about 30 minutes (stirring about every 5 minutes). Turn off sauce.

In a medium size bowl, Mix together cheese filling ingredients.

Now it's time to layer

Pre-heat the over to 375 degrees.

I prefer to use a disposible silver pan so there is less clean up.

On the bottom of the pan, add a layer of sauce, layer 3-4 lasagna noodles on top, small amount of sauce on top of that. Then add a layer of the ricotta mixture. Then add a layer of spinach with mozzarella on top of that. Then repeat this process, ending with noodles and then sauce. On the top of the last sauce layer, add a heaping amount of mozzarella cheese mixed with parmesan. Sprinkle top with basil, oregano, and parsley.

You should have this, at this point.

 Cook for 50 minutes covered with foil, then un-cover and cook for another 20 minutes.

You should now have this.

Let Lasagna rest and cool for about 15 minutes before serving.

Cooks Note: I saute a small portion of my spinach for the very first layer ONLY. This is optional. If you saute it, cook until it just wilts in olive oil and garlic.

I hope you enjoy my rendition of a classic Italian meal.

If you have any suggestions, list them below.

All comments and feedback are welcome.

Lots of love and Best Dishes to all

~April Antoinette

Strawberry Banana Pudding

 "I've never met a strawberry I didn't like"

~April Antoinette

STRAWBERRY BANANA PUDDING

Now that Spring is here and it's berry season, I can't seem to get enough of Strawberries. I've been buying them weekly just to eat alone but I have also been thinking of fun ways to use them in desserts. 

I was craving banana pudding last weekend. I thought, why not make it the ultimate banana pudding by adding my favorite fruit, THE STRAWBERRY.

This recipe is so simple to make. 

You can definitely make your own pudding (from scratch) but I opted for Jello Pudding.

So here's how to make it.

What You'll Need:

• Two packages of French Vanilla Instant Pudding Mix 
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1 container of cool whip (or you can make your own whipped topping)
• 5 bananas (diced into bite sized rounds) Reserving half a banana for decorative top
• 1 pint strawberries (diced into small rounds) Reserving 3 strawberries cut in halves for decorative top
• 1 box of vanilla wafers

DIRECTIONS:

Make the french vanilla instant pudding per package instructions but substitute 1/2 cup of whole milk for 1/2 cup of heavy cream (this makes the pudding a little more tasty and smooth).

Now it's time to arrange.

Start with a layer of the cookies around the bottom and against the side of your trifle dish (my container resembles a trifle glass but use whatever type of dish you prefer), Arrange a layer of banana and strawberry on top of the cookies, and then add a layer of pudding. Repeat these steps, ending with the pudding on top.
Now create a layer on top of the last layer of pudding using the Cool-Whip. Around the perimeter add cookies. Then decorate the top with remaining bananas and strawberries. SUPER EASY AND SIMPLE. But EXTREMELY DELICIOUS.

This is refreshing and sure to be a crowd please.

I hope you try this recipe out.

Leave your comments below.

Best Dishes to ALL!!

~April Antoinette

Lemon Vanilla Pound Cake with Lemon Glaze

Lemon Vanilla Pound Cake

It's early in the week and I felt like making something sweet for my sweetie. Pound cakes are easy to whip up. So I opted for this easy to bake cake with a sweet twist. I had a bunch of lemons left over from the weekend. So that's was the deciding factor. 

Here's my recipe.

I hope you enjoy. 

XxOo

What You"ll Need:

  

Cake

2 cups sugar

2 sticks of Butter, softened

4 Eggs (room temperature)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1 tablespoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

 

 

Glaze

1 1/4 cups powdered sugar

2 teaspoons fresh lemon juice

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside. ( I usually use Pam for Baking because it's easy and incorporated the butter and flour in a spray can)

Combine sugar and butter in bowl at medium speed until creamy. Scrape sides of the bowl to make sure all is incorporated. Continue beating, adding 1 egg at a time, until well mixed. 

In a small bowl, combine flour, baking powder, baking soda and salt.

Beat butter mixer and add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest, lemon juice, lemon and vanilla extract. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. MAKE SURE YOU WATCH CAKE THROUGH-OUT. COOKING TIMES VARY WITH OVEN,

 

 Cool in pan 10 minutes.   Cool completely on cooling rack.

While cakes are cooling, stir together powdered sugar, lemon juice, vanilla extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake ( I use a self made piping bag)

Cooks Notes : Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Chocolate Pecan Pie- OH MY!

 

Chocolate Pecan Pie

Who can resist a Southern Classic such as Pecan Pie?? Not me. So I searched the internet to find the perfect recipe for this southern staple. I found an even interesting concoction with the addition of the chocolate and bourbon. I tested it and added a little twist to make it mine. This recipe is super simple and easy to follow.

 Cooks Note: Make sure to watch it at around 40 minutes (do not scorch your pecans).

 So here we go. 

 

 

What You'll Need:

• 3 tablespoons butter, melted
• 3 eggs, beaten
• 3/4 cup dark brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dark corn syrup
• 3 tablespoons bourbon liquor ( I used Jim Beam)
• 1 1/2 cups pecan halves
• 1/2 cup mini milk chocolate morsels
• 1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium bowl. Stir in brown sugar, flour, vanilla extract, almond extract, corn syrup and bourbon until combined. Add butter when just melted (make sure not to burn your butter).

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes (less if you're using a gas stove, but make sure you're watching through-out the cooking process). 

Serve with a dollop of whipped cream

Who knew making a home-made pecan pie would be this easy??? This is quickly going to become my favorite pie to make. Now I have to master the home-made pie crust!

Remember all comments and feedback are welcome. 

Until Next Dish

Southern Smooches!

Pineapple Coconut Cake

Pineapple Coconut Cake

Hey Guys:

I'm back with another cake recipe. My presentation is the best with this one but it's delicious.

I took a traditional coconut cake recipe and added pineapple into the mix. Very fun and tasty to make.

So here we go.

What You'll Need

CAKE:

 2 sticks butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

1 teaspoon pure vanilla extract
1 cup of crushed pineapple
 

FILLING:

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut
1/4 cup crushed pineapple, drained
 

7-Minute Frosting:

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract

2 to 3 cups coconut, flaked and sweetened

DIRECTIONS:

Cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and pineapple. Continue to beat until just mixed. Divide batter equally among pans. Level batter in each pan. Do this several times to release air bubbles. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, pineapple and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake with the frosting. Sprinkle top and sides of cake with coconut.

If you have a great recipe for Pineapple Coconut Cake, i'd love to see it. I can always improve upon this recipe!

Thanks for visiting.

XOXO!

~April Antoinette

Red Velvet Brownies

Red Velvet Brownies

I looked up a lot of recipes and pieced together a few to create my own. I'll keep the blabbing to a minimum today and get right into the recipe.

What You'll Need:

• 10 tablespoons butter, melted (rougly a stick and a quarter)
• 1 cup white sugar
• ½ cup brown sugar, packed
• 2 eggs, slightly beaten
• ¼ cup buttermilk
• ½ teaspoon white vinegar
• 1 teaspoon vanilla extract
• 3 tablespoons red food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon of salt

Cream Cheese Icing:

• 4 oz of cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of butter, softened
• 3 tablespoons of milk
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of almond extract

Directions

Cream butter and cream cheese until smooth, add in powdered sugar. Mix in both extracts. Use milk to thin out the mixture, you may need more than recommended or less. Depending on how fluid you like your icing to be. I then put mine in a piping bag and drizzle over brownies.

Directions:

1. Preheat oven to 325 F.
2. Line an 8 x 8 glass dish with greased parchment paper.
3. In a large bowl cream together butter, white sugar and brown sugar.
4. Mix in beaten eggs.
5. Mix in vanilla
6. Mix in buttermilk, vinegar.
7. Mix in unsweentened cocoa powder.
8. Add food coloring and mix to combine.
9. Add flour and salt.
10. Mix until smooth and well combined. Make sure to scrape down the sides of the bowl so that all dry ingredients are incorporated.
11. Pour batter into prepared pan.
12. Bake for 30-35 minutes or until a toothpick inserted into center comes out clean.
13. Remove brownies and let cool.
14. Drizzle with cream cheese icing and sprinkle with pecans
15. Cut brownies into squares.
16. They will last moist and chewey in air tight container (if they last past the day lol)

 

Jalapeño Cheddar Cornbread

 

Jalepeno Cheddar Cornbread

This simple, yet extremely delicious cornbread goes with almost any kind of meal. I made this yesterday with a pot of chilli. Served warm, I promise this won't last long in your house. I made this little pan for me and my boyfriend and we almost ate most of it! SO YUMMY.

Without further delay, let's get into the recipe

Now you have the option of making your own cornbread but because I wanted to do it very quickly, I used Jiffy.

WHAT YOU'LL NEED:

• 2 boxes of Jiffy Corn Muffin Mix
• 2/3 cup of whole milk (or butter milk)
• 2 whole eggs (lightly beaten)
• 8 ounces extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts
• 3 tablespoons minced pickled jalapeno peppers

DIRECTIONS:

Preheat your oven to 400 degrees.

Grease a 9 by 13 by 2-inch baking pan. ( I always use cooking spray.

Pour contents of Jiffy boxes into a large mixing bowl and sift (I do this to ensure there is nothing in the meal/flour mixture).

Mix in milk and eggs. Until well incorporated. You want a few lumps. 

Now mix in half the cheese, all of the jalepenos and scallions.

Pour batter into prepared pan. Sprinkle the rest of the cheese on top

 Bake for 15-25 minutes or until golden brown.

Let cool for 10 minutes before slicing squares or else it will crumble apart (SERVE WARM)

  

This is one of the easiest and quickest breads to make to accompany soups, stews and chillis! It's one of my favorites!

Let me know what you think?!

****NOTES: If you like a little texture to your cornbread, add 1 can creamed style corn to your batter. I promise you won't be disappointed! It's so yummy.