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Worlds Best Lasagna Recipe (tried and true) #Redgold #LovingLasagna #Sponsored

lasagna

Disclosure: I was provided products from Red Gold and New Creative Media to make this lasagna, but all opinions and the recipe are 100% my own.

Lasagna is a classic dish. There are hundreds of recipes with hundred’s of different ingredients. However, I have been making my own recipe of lasagna for several years perfecting it all along the way! Finally I have a recipe that my family and friends have deemed the “World’s Best Lasagna”.

lasagna nyomi

It is really such an easy recipe and process. However, even though the recipe and cooking process is very simple it does take a little bit of time from start to finish to get to the end result of absolute perfection! The most important thing to remember when making a lasagna is…have fun! There really is not that much to it…it’s so easy my 10 year old daughter is now learning this family recipe to cook herself!

lasagna ingredients

 World’s Best Lasagna Recipe

Ingredients

  • 28 oz can of Red Gold Crushed Tomatoes
  • 14 oz can of Red Gold Diced Italian Tomatoes
  • 8 oz can of Red Gold Tomato Sauce
  • 1 lb Hamburger (I actually prefer to use 2 lbs of hamburger for a more meaty lasagna)
  • 6 sheets of Lasagna Noodles
  • 2 cups Cottage Cheese
  • 3 cups Shredded Mozzarella Cheese
  • 1/2 cup Freshly Grated Parmigiana Cheese
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Brown Sugar
  • 1/2 cup Finely Chopped Onion
  • 3 Cloves Finely Chopped Garlic
  • 1/2 Yellow/Orange Colored Pepper (optional)
  • Salt and Pepper

lasagna done2

Directions

  1. Preheat oven to 350 degrees.
  2. Saute onions until nearly transparent. Add garlic and ground beef. Cook until fully browned.
  3. Add all three cans of Red Gold Tomatoes, Balsamic Vinegar, and brown sugar. Let simmer for 10-15 minutes.
  4. In a separate bowl, mix Mozzarella,  Parmigiana, and Cottage Cheese together.
  5. Begin to layer your lasagna in a 8×11 casserole dish. First scoop 1 1/2 -2 cups meat sauce into the bottom (it will look thin). Add 3 lasagna noodles side by side, next scatter 1 1/2- 2 cups cheese mix, add 3 more lasagna noodles and finally the pour the remaining meat sauce and finish with the cheese on the top.
  6. Bake uncovered for 45 minutes at 350 degrees.
  7. Let set for 10 minutes before cutting.
  8. Enjoy! :)

lasagna finale

disclosure

Gluten-Free Cinnamon Roll Pancakes (Perfect for Mother’s Day!)

gluten free pancake watermark

These pancakes are easy, pack a delicious wow factor and they are gluten-free. A small stack of these two breakfast favorites combined into one incredible dish would be perfect for Mother’s Day, but will please a crowd any day of the year.

In general, these ingredients are gluten-free. However, some brands may have additives that are not. Always double check labels on each ingredient to ensure no gluten is sneaking in.

gluten free pancake cinnimon watermark

You Will Need:

 

1 cup Bisquick Gluten-Free Pancake Mix

1 cup milk

½ tablespoon melted butter

1 egg

2 teaspoons pure vanilla extract

2 cups of Powdered Sugar – (Check that the only ingredients are sugar and cornstarch)

¼ cup milk

1cup brown sugar

½ cup butter (Land of Lakes, Smart Balance and Organic Valley are a few confirmed gluten-free brands.)

1 tablespoon ground cinnamon

 gluten free pancake process watermark

To Create the Gluten-Free Cinnamon Roll Pancakes:

 

1. Preheat the Electric Griddle to medium-high heat (375 degrees).

2. Mix the Bisquick, milk, melted butter, egg and vanilla in a mixing bowl until you have a smooth batter.

3. Apply a thin layer cooking spray (a bit of vegetable oil or butter will also work) to the griddle or pan to prevent sticking.

4. Pour ¼ cup of the pancake batter onto the hot griddle and cook until the edges just begin to dry and bubbles form on top.

5. Flip and cook until they are golden brown.

6. Mix powdered sugar and milk with a whisk until you form an icing.

7. In a medium saucepan, cook brown sugar, butter and cinnamon over low to medium heat until the butter is completely melted and the sugar has dissolved.

8. Layer pancakes on a plate and pour the brown sugar/cinnamon mixture on each layer.

9. On the top pancake, drizzle on the powdered sugar icing and serve warm.

 

Baker’s Tip: Give the batter a small squirt of lemon juice for an extra fluffy texture.

Cabbage and Kielbasa Soup Recipe

cabbage and kielbasa

Ingredients:

  • 1 1/2 cup diced Kielbasa
  • 1 head of cabbage chopped
  • 3 cans of Chicken broth (or 2 cubes chicken bouillon)
  • 2 cups of water
  • 2-3 tbsp Butter
  • Salt and Pepper
  • 1 finely chopped onion
  • 1 clove diced garlic

diced onionsaute pan
saute onionsaute onion and kielbasa

Drizzle 2 tbsp Olive Oil in a saute pan (and 1/2 tbsp of butter if desired). Saute diced onion for about 2 minutes until about half way cooked, then add chopped Kielbasa and minced/diced garlic. (You don’t want to add the garlic until after the onion is mostly cooked or it will burn or over cook and taste bitter). Salt and pepper.

cabbage cutting cabbage

In a separate pot drizzle olive oil, add chopped cabbage and drizzle with a little more olive oil (or use about 1 tbsp butter…I think the butter brings out a better flavor). Saute for about 3 minutes, making sure to stir constantly as to not burn the cabbage.  Salt and pepper.

cabbage soup

Now add 1 can of Chicken broth and let cabbage saute for another 5 minutes or so (until fully cooked down).  Stir in Kielbasa and onion mixture.
Add the remaining chicken broth and water. Bring to a boil. Again salt and pepper if needed.  Bring to a boil. Let simmer for approximately 10-20 minutes (the longer it simmers the more the flavors will merge and create a more delicious flavor)!

Salted Caramel Fudge Brownies Recipe!!! Amazingly DELICIOUS….seriously these are LEGIT!

brownies finished

Salted Caramel Fudge Brownies

Ingredients:

  • 1 Box of your favorite brownie mix (I like Ghirardelli)
  • 2 eggs
  • Vegetable Oil
  • Soft Caramel Spread
  • Sea Salt

Directions:

You can mostly follow the direction on the boxed brownie mix you use. However I do make a few changes in order to make my brownies softer and more fudgey!!!

  • First I use TWO eggs in my mix (most mixes only call for one)
  • Only use about 1-2 TBSP of water (most call for about 1/4 cup)
  • Keep the called vegetable oil amount the same (usually about 1/3 cup)
  • Finally I cook for about 5-6 minutes LESS then the called cook time! Shake the tin that you are cooking your brownie in…when the middle portion no longer wiggles (like it does when it is a dough) take out your brownies and let them rest. (They will finish cooking while sitting in the tin)

 

Now to make it a Salted Caramel Fudge Brownie…

brownies

  • Once you have prepared the brownie mix as mentioned above…pour your soft caramel spread in a zig zag pattern atop the brownie mix.brownies 2
  • Take a knife and run it in the opposite direction of the zig zag pattern to make a pretty design (obviously this is not required…just fun)!
  • Sprinkle Sea Salt on top and place in the oven to cook!brownies 3
  • If desired (I like a little more salt on mine…to create a more defined sweet and salty taste) add a little more Sea Salt when you take the brownies out of the oven (before you cut into them)!

Finally…ENJOY! These are seriously delicious!!!

Amazing Roasted Chicken and Veggies Recipe (costs less than $5 to feed my family of 6)!!!

roast chicken

Roast Chicken with Carrots and Potatoes 

Ingredients

  • 1 Whole Chicken (Price Chopper, $1.19/lb)
  • 3-5 Cloves of Garlic
  • 1/2  Onion, large chop
  • Salt, Pepper and Garlic Powder
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 2 cups yellow or red potato
  • 2 cups carrots (Baby carrots whole or 1/4 inch chopped carrot)

roasted chicken stages

Directions

  1. Rub Chicken with  Olive Oil and butter mixture and season raw Chicken with salt, pepper and garlic powder (my favorite Chicken Seasoning is Johnny’s!)
  2. Place Chicken in a roasting pan or dutch oven with 1 sliced onion, 4-5 cloves of garlic and 4-5 sprigs of Thyme (optional). Do NOT add any water to the bottom of the pan!
  3. Bake at 350 degrees for approximately 2 hours. After 2 hours add the potato and carrots along side the chicken.
  4. Cook for another 45 minutes or until veggies are tender and chicken is golden brown.

Southwest Quinoa Chicken and Corn Chili….AMAZING!!!

chicken quinio finish

Last night I came up with a recipe for what I am going to call a Southwest Quinoa Chicken and Corn Chili…and it was AMAZING!!! My husband and kids just ate it up like it was dessert! The funny thing is that the whole time it was cooking my husband kept saying “I am scared” (because he has never had quinoa before) but is seriously turned out great!!!

Southwest Quinoa Chicken and Corn Chili

Ingredients

  • 1 1/2 cup of quinoa, rinsed
  • (3) cans Diced/Crushed/Italian tomatoes (I used 1 can diced and 1 can Italian tomatoes, 1 can crushed…you can do any combination you would like)
  • (1) can Rotel diced tomatoes with green chilies
  • (2) cans of black beans, rinsed, drained (we are not a bean family…so I only used 1 can…but it easily could have used 1 more can)
  • (1) 15 oz can of corn, drained (we love corn…so we used 2 cans here)
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • (2) cans or 3 cups chicken stock
  • 2 large chicken breasts (bones thighs work too) frozen or thawed (cook longer if frozen)
  • 1 tsp garlic powder
  • 2 tsp cumin (I left this out last night…but think it would enhance the flavor)
  • 1 tsp crushed red pepper (don’t worry this won’t make it spicy…just adds flavor)
  • 2 tsp chili powder

quinio chicken chili ingredients

 

Directions

  1. This is the best part…so easy…just throw everything into the  crock pot  and cook for 7-8 hours on low or 5-7 hours on high. If you used frozen chicken add about an hour…mainly cook until the chicken is cooked all the way through)
  2. Run a fork through the crock pot and feel for the chicken…if it is not broken up already…just break it apart (or you can remove it from the slow cooker….shred it with two forks and return it) I found that my chicken cooked so tender that I just had to run a fork through and it broke apart with no effort!
  3. Serve in individual bowls…topped with cheese, sour cream, avocados…whatever you like!!! (My hubby added a jalapeno at this point)

Zuppa Tuscana Soup it’s definitely a family favorite in this house!!!

zuppa tuscana olive garden copycat

Zuppa Toscana Soup

Ingredients

1 pound Italian sausage
1/2 teaspoon red pepper flakes
1 large white onion, diced
3 large Russet potatoes, peeled and chopped
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream (I use 2% for less fat)
3 cups Kale, washed and roughly chopped
Salt and pepper, to taste
Parmigiana Cheese

Directions

1. In a medium skillet, saute the Italian sausage with the red pepper flakes. (If you want your soup to be more spicy use “hot” Italian Sausage and add 1 1/2 tsp of red pepper flakes)

2. In a large pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender (about 5 minutes).

3. Add the chicken broth and water and bring to a boil.

4. Add the potatoes and cook until soft, about 10 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.

7. Grate some fresh parmigiana cheese atop and enjoy :)

 

***This soup is amazing…in fact if you are a lover of Olive Gardens Zuppa Toscana…you will LOVE this recipe!  It’s even better than theirs…I will never have a reason to go to Olive Garden again :)

 

Delicious and Easy Campbell’s Pot Roast with Veggies (Crock Pot Recipe)

pot roast

Campbell’s Pot Roast with Veggies 

Ingredients:

  • Pot Roast 
  • 2 cups carrots Organic Carrots, chopped (or whole baby carrots)
  • 2 cups Potatoes, chopped 
  • 1 cup onion, chopped
  • 3 cloves garlic, whole
  • 1/2 cup flour
  • 1 can Campbells Cream of Mushroom (or Cream of Chicken Soup)
  • Salt and pepper

Directions:

  1.  Pat pot roast dry and rub down with flour, salt and pepper. Drizzle olive oil in a saute pan and bring to temperature. Once olive oil is hot add pot roast. Brown on all sides for about 2 minutes on each side.
  2. Place pot roast in a crock pot (or roasting pan for the oven, 350 degrees) and turn on to high heat, with onions and garlic.
  3. Slather Campbells condensed soup over roast. Cook for approximately 7 hours.
  4. Add carrots and potatoes to crock pot and cook for 1 more hour.
Prep Time: 15 min                      Cook Time: 8 hours                         Difficulty: Easy 

Tonight’s Dinner! Beef and Vegetable Stew…in the crock pot and ready to go! (Gluten Free)

beef stew

Beef and Vegetable Stew (crock pot recipe)

Ingredients:

  • 1-2 lbs stewing beef, cut into cubes.
  • 5-6 white potatoes (I actually prefer sweet potatoes instead)
  • 2-3 carrots, chopped
  • 1 small onion, chopped
  • 2-3 celery stalks, chopped
  • 1 cup corn (frozen or canned)
  • 2 cans beef broth
  • 1 can Italian tomatoes
  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 2 tbsp butter or olive oil
  • 2 cloves garlic, minced
  • Kosher salt and pepper
Directions:
  1. Cut beef into 1 inch cubes. Saute beef, onions and garlic in 2 tbsp of butter. Salt and pepper lightly. Once meat has browned add about 1/4 cup beef broth to pan, along with carrots, potatoes and celery. Cook for about 3-5 minutes (just until about half way cooked)
  2. Meanwhile, pour remaining beef broth, Italian tomatoes, Tabasco, Worcestershire and soy sauce into the crock pot. Add meat and veggies to crock pot.
  3. Let cook in crock pot on high for at least 3 hours. The longer it cooks the better it tastes.
  4. Add frozen corn about 30 minutes before eating. At this time add more seasonings inf needed to taste (tabasco, worcestershire, salt and pepper)
Prep Time: 20 min.               Cook Time: 3 hours                 Difficulty: Easy 
***PLUS this recipe is GLUTEN FREE

Loaded Baked Potato Soup Recipe

loaded potato soup

Loaded Baked Potato Soup

Ingredients:

  • 6-8 slices bacon, diced (I like a LOT so I use a little extra)
  • 1 onion, diced
  • 5 large Russet potatoes, peeled and cubed
  • 2 cans chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups whole milk milk (I use 1 cup whole milk and 1 cup Almond Milk or Coconut Milk)
  • 3/4 cups shredded cheddar cheese, divided
  • Salt and pepper
  • 3 green onions, sliced (optional)
  • Sour cream, (optional)
Directions:
  1. In a large pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but about 2 tbsp of bacon grease from the pot. Cook 1/2 of the the onion in the remaining bacon grease for about 5 minutes, until transparent.
  2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender.
  3. In a small sauce pan, melt butter and saute the remaining onions until transparent. Stir in flour and cook for 2 minutes (you are making a rue). Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer.
  4. Add 1/2 cup shredded cheese, 1/2 the bacon and 1/2 the sliced green onions to pot. Salt and pepper to taste. Cook an additional 5 minutes.
  5. Serve with some shredded cheese, bacon, green onions and a dollop of sour cream on top. Enjoy YUMMY!!!

Prep. Time: 10 minutes                   Cook Time: 25 minutes                      Difficulty: Easy