Oreo Cookie Cake
This Oreo Cookie Cake has been my kids favorite dessert for years.
Author: Arrisje
VegiRoni Salad
One thing let to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.
Stuffed Eggplant
Ingredients
- 1 large eggplants
- 1/2 cup olive oil for frying
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 tomatoes, chopped
- 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
- 1 tbsp chopped fresh parsley
- 1/2 tsp curry powder
- 1/2 tsp paprika
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
- Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
- Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
Ingredients
- 1 large eggplants
- 1/2 cup olive oil for frying
- 1 medium onion chopped
- 1 clove garlic minced
- 2 tomatoes chopped
- 1/2 green bell pepper and 1/2 yellow bell pepper seeded and chopped
- 1 tbsp chopped fresh parsley
- 1/2 tsp curry powder
- 1/2 tsp paprika
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 350 degrees F.
- Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
- Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
- Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
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Strawberry Haägen Dazs Ice Cream CopyCat
My favorite Ice cream isHaagen Daz Strawberry Ice Cream. Never knew it would be that easy to make this copy cat Haagen Daz strawberry Ice Cream. Took a look at the ice cream box and that was all the ingredients they use. Just had to figure out how much of each ingredient. Just make sure you buy ripe strawberries.
Baked Ziti
Baked Ziti another easy casserole dish perfect for through the week. This is a very basic one, feel free to add some vegetables such as mushrooms, onions, and peppers. Ziti also tends to keep very well, making it possible to prepare the dish the day before, store in a refrigerator, then heat up the following day if necessary.