Grandma’s Ground Beef Chow Mein Casserole

 This classic midwestern casserole recipe comes straight from my grandma’s kitchen in Wisconsin. It was always one of my most anticipated meals whenever we went to visit her growing up.

Grandma’s ground beef chow mein casserole, sometimes called chop suey casserole, combines tender ground beef and veggies with a creamy soup mixture and rice. It’s all baked up until hot and bubbly, then topped with crispy chow mein noodles for a crunchy finish.

I just love the blend of flavors and textures in this dish. The sautéed ground beef and onions give it some hearty savoriness. Diced celery and water chestnuts provide delicious crunch. And the combo of cream of chicken and cream of mushroom soups makes such a luscious, velvety sauce.

This satisfying all-in-one meal is a cinch to throw together and perfect for feeding a crowd. The best part is enjoying it fresh from the oven, steaming hot, with that crispy chow mein topping! I hope this childhood favorite becomes your new go-to comfort food casserole.

Ingredients
1 pound ground beef browned and drained
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of mushroom soup
1 onion diced
1 cup celery chopped
8 oz can water chestnuts drained and chopped
1 cup uncooked white rice
1 1/2 cups water
3 tablespoons soy sauce
5 oz chow mein noodles
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, mix together cooked ground beef, soups, onion, celery, water chestnuts, rice, water and soy sauce.
Transfer mixture to prepared baking dish. Cover tightly with foil.
Bake for 1 hour 20 minutes until bubbly. Remove foil.
Sprinkle chow mein noodles evenly over the top. Bake uncovered for 10 more minutes.
Let sit for 5 minutes before serving. Enjoy!
Nutrition
Calories: 376kcal

Lemon Cream Cheese Dump Cake

 Of course. Here is a simple and delicious recipe for Lemon Cream Cheese Dump Cake.

This recipe creates a wonderfully tangy and sweet dessert with a creamy layer and a crisp, golden topping. It’s incredibly easy to assemble.

Lemon Cream Cheese Dump Cake

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1 can (21 oz) lemon pie filling
• 1 box (15.25 oz) lemon cake mix (or yellow cake mix)
• 1 cup (2 sticks) unsalted butter, melted
• 1 teaspoon vanilla extract (optional, for the cream cheese)
• 1 tablespoon fresh lemon zest (optional, for extra lemon flavor)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Prepare the Cream Cheese Layer: In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. If using, mix in the vanilla extract. Spread this evenly over the bottom of the prepared baking dish.
3. Add the Lemon Layer: Spoon the lemon pie filling over the cream cheese layer. Use a spatula or the back of a spoon to gently spread it into an even layer, covering the cream cheese completely.
4. Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the lemon pie filling layer. Do not stir or mix the layers. Press down gently to smooth it out.
5. Add the Butter: Slowly and evenly drizzle the melted butter over the entire surface of the cake mix. Try to cover as much of the dry mix as possible. This is crucial for creating the crumbly, crisp topping.
6. Bake: Place the dish in the preheated oven and bake for 40-50 minutes, or until the top is deep golden brown and the edges are bubbly.
7. Cool and Serve: Remove the cake from the oven and allow it to cool for at least 15-20 minutes before serving. This allows the layers to set, making it easier to scoop. It’s delicious served warm, at room temperature, or even cold.

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Tips for Success:

• Don’t Mix! The key to a dump cake’s unique texture is leaving the layers distinct. The butter will seep down and combine with the cake mix as it bakes.
• Covering Dry Spots: If you see any large, dry patches of cake mix after adding the butter, you can gently press them down with the back of a spoon or add a tiny bit more melted butter to those spots.
• Serving Suggestion: This cake is fantastic on its own, but it’s also excellent served with a dollop of whipped cream or a scoop of vanilla ice cream.
• Storage: Cover and store any leftovers in the refrigerator for up to 4 days.

Enjoy your easy and delicious dessert

Big Mac Wraps

 Ingredients:

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1 lb ground beef (80/20 blend works best)

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

4 large flour tortillas or wraps

1 cup shredded lettuce

1 cup shredded cheddar cheese

½ cup dill pickles, chopped or sliced

½ cup diced onion (optional)

1 cup Big Mac sauce (see below)

Big Mac Sauce (copycat)

½ cup mayonnaise

2 tbsp finely diced pickles or relish

2 tsp yellow mustard

1 tsp white vinegar

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

Mix all ingredients in a small bowl and refrigerate until ready to use.

Instructions:

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1. Cook the Beef:

In a skillet over medium heat, cook the ground beef.

Season with salt, pepper, garlic powder, and onion powder.

Cook until fully browned. Drain excess fat if needed. Set aside.

2. Warm the Tortillas:

Heat tortillas in a dry skillet or microwave until warm and pliable.

3. Assemble the Wraps:

Spread a generous spoonful of Big Mac sauce in the center of each tortilla.

Add a layer of shredded lettuce, cheese, pickles, and diced onion.

Top with a scoop of the seasoned ground beef.

4. Wrap It Up:

Fold in the sides and roll up tightly like a burrito.

Optional: Toast the wrap seam-side down in a skillet for 1–2 minutes for added crunch.

5. Serve:

Slice in half and serve with extra sauce for dipping.

Creamy Dessert That Melts in Your Mouth

 Hello, everyone, today we’re going to learn how to make a Creamy Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade Creamy Dessert

This cornstarch dessert is simple, tasty, and a crowd-pleaser. It’s budget-friendly and easy to make, perfect for anything from a family lunch to a special dinner. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 2 ½ cups milk (20 fl oz / 600ml)
• 3 tablespoons sugar (about 1.4 oz / 40g)
• 3 tablespoons cornstarch (about 1 oz / 25g)
  • 1 ¼ cups sweetened whipped cream (10 fl oz / 300ml)
  • 1 teaspoon vanilla extract
  • Milk or Marie biscuits (or similar tea biscuits like “Maizena”)
  • Milk for dipping the biscuits
  • Grated chocolate for garnish
  Instructions:First, place the milk in a saucepan and add the sugar, cornstarch, and vanilla extract. Mix well using a whisk or a spoon until fully combined.
• Then, bring it to medium heat and cook, stirring constantly to prevent burning, until the mixture thickens and becomes smooth.Next, transfer the cream to a bowl, cover it with plastic wrap (touching the surface of the cream), and let it cool completely.After that, in a mixer, beat the whipped cream until it forms firm and stable peaks.Soon after, pour the cooled cream into the bowl with the whipped cream and beat for a few more minutes, just until the mixture is smooth and well blended.
• Assembling the dessert:First, quickly dip the cookies into milk.Then, line the bottom of a glass dish with the soaked cookies and spread a layer of cream on top.After that, repeat the process, alternating layers of cookies and cream, until all ingredients are used. Make sure the final layer is cream.Lastly, sprinkle grated chocolate (using the side of the grater with thicker holes) over the top.To finish, place the dish in the refrigerator and chill for a few hours, until the dessert is cold and set.The final result is a creamy and delicious dessert made with simple, everyday ingredients.

Enjoy!

Roasted Garlic Mushrooms

 

Roasted Garlic Mushrooms

Enjoy these delicious Roasted Garlic Mushrooms as a perfect appetizer or side dish. They’re easy to make and packed with flavor!

Ingredients:

• 16 equal-sized mushrooms, stems cut level
• 3 tablespoons olive oil or coconut oil
• ¼ cup soft unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 1½ tablespoons lemon juice
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh bread crumbs

Instructions:
Preheat Grill:

Preheat the grill to 200°C / 400°F / gas mark 6.

Gently fry the mushrooms, cap side down, in the hot oil for 20 seconds.

Arrange Mushrooms:

Arrange the mushrooms in a shallow baking tin with the stems pointing up.

Prepare Topping:

Mix the butter, garlic, thyme, lemon juice, salt, and pepper together.

Spread a dollop of garlic butter on each mushroom.

Gently press bread crumbs on top.

Cook:

Either store in the refrigerator for later or cook immediately on the stovetop for about 10 minutes until golden.

Enjoy these flavorful Roasted Garlic Mushrooms! 

The Fastest Puff Pastry Appetizer

 

Ingredients:

(Serves 6–8)

2 x 400g puff pastry sheets (store-bought for speed!)
3–4 teaspoons mustard (adjust to taste)
150g hard mozzarella cheese, thinly sliced or grated

150g ketchup (for spreading or dipping)
200g bacon, cooked until crispy and chopped
1 chicken egg, beaten (for egg wash)
A bunch of dill, finely chopped

PREPARATION:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.

Roll out one sheet of puff pastry onto the prepared baking sheet. Spread mustard evenly over the surface, leaving a small border around the edges. Sprinkle half of the mozzarella cheese, followed by half of the chopped bacon and half of the dill.

Place the second puff pastry sheet on top and gently press to seal. Repeat the layering process with the remaining mustard, cheese, bacon, and dill. Brush the top with beaten egg for a golden finish, then lightly score the pastry into squares or rectangles without cutting all the way through.

Bake for 20–25 minutes until the pastry is puffed and golden brown. Let it cool slightly before cutting into pieces. Serve warm with ketchup for dipping, if desired.

Variations

For a smoky twist, try adding a sprinkle of paprika or smoked cheese instead of mozzarella. If you prefer a spicier kick, mix a bit of hot sauce into the mustard or swap it for a spicy aioli. The possibilities are endless, so feel free to experiment with different cheeses, spreads, or cured meats like prosciutto or salami.

Vegetarians can easily adapt this recipe by omitting the bacon and adding caramelized onions, sautéed mushrooms, or roasted vegetables. Sun-dried tomatoes or olives would also add a burst of Mediterranean flavor. The key is to keep the layers balanced so the pastry stays crisp and the flavors shine.

Fresh herbs make a big difference, but you can use dried herbs if that’s what you have on hand. Try thyme, oregano, or chives for a different aromatic touch. If you’re not a fan of mustard, pesto or garlic butter would work just as well as a base layer.

Tips

For extra-crispy bacon, bake it in the oven before chopping and adding it to the pastry. This ensures it stays crunchy even after baking. If you’re short on time, pre-cooked bacon bits or store-bought crispy bacon pieces are a great shortcut.

When working with puff pastry, keep it cold until ready to use to prevent it from becoming sticky or difficult to handle. If the pastry starts to soften too much while assembling, pop it in the fridge for a few minutes before baking.

To ensure even baking, rotate the tray halfway through cooking if your oven has hot spots. If the pastry puffs unevenly, you can gently press it down with a spatula while it’s still warm.

How to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C (350°F) for 5–10 minutes until warmed through and crispy again. Avoid microwaving, as it will make the pastry soggy.

For longer storage, you can freeze the unbaked assembled pastry before adding the egg wash.

Wrap it tightly in plastic wrap and freeze for up to a month. When ready to bake, brush with egg wash and bake from frozen, adding a few extra minutes to the cooking time.

If you want to prepare components in advance, cook and chop the bacon ahead of time, and grate the cheese the day before. Store them separately in the fridge until you’re ready to assemble and bake.

Conclusion

This puff pastry appetizer is a guaranteed hit, whether you’re hosting a party or simply craving a savory treat. With its flaky layers, rich cheese, smoky bacon, and fresh herbs, every bite is a delicious combination of textures and flavors. Plus, the ease of using store-bought pastry means you can whip it up in no time.

Customizable, quick, and always a crowd-pleaser, this recipe is one you’ll return to again and again. Serve it warm with your favorite dipping sauce, and watch it disappear in minutes. Whether for a special occasion or an everyday snack, it’s a dish that delivers maximum flavor with minimal effort.

Enjoy!

Butter Swim Biscuits

 This simple homemade recipe is TO DIE FOR! The butter makes these biscuits soft and moist on the inside, with a flaky crust on the outside. Add a little jam or jelly, and you’ve got heaven.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups buttermilk
• 1 stick butter
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt

How To Make Butter Swim Biscuits

1. Preheat the oven to 450 degrees.
2. Combine all of the dry ingredients in a medium sized bowl.
3. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
4. Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
5. Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
6. Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
7. Bake for 20-25 minutes or until golden brown on top.
8. Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam.