ORANGE CREAMSICLE CHEESECAKE

What You'll Need

• One pre-made 9" graham cracker crust
• One quarter cup hot water
• One envelope unflavored gelatin
• One 8-oz block of cream cheese, softened
• One half cup sugar
• One tsp vanilla
• 1/3 cup orange juice
• One 8-oz tub of CoolWhip
• Two small cans of mandarin oranges, drained well

How to Make It

1. Combine the hot water and the gelatin and whisk until well combined. Set aside.
2. In a separate bowl, whisk together cream cheese, sugar and vanilla until smooth and creamy. Set aside.
3. Add orange juice to the gelatin mixture and whisk to combine.
4. In a large bowl, combine the orange juice/gelatin mixture with the cream cheese mixture and whisk until smooth.
5. Add in the Cool Whip and 1 can of the mandarin oranges.
6. Mix using a rubber scraper until everything is combined.
7. Pour mixture into the graham cracker crust.
8. Refrigerate for about 4 hours, until solid. (If you want to speed up this process, feel free to put it in the freezer. Just defrost it prior to serving.
9. Garnish with remaining mandarin oranges.
10. Enjoy!

CABBAGE SOUP WITH HAMBURGER

What You'll Need

• 2-3 pounds of hamburger (can sub chicken or turkey)
• 1 head of cabbage, chopped
• 2 cups celery, diced
• 2 cups white or yellow onion, diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 5-6 cups beef broth
• 2 - 14 oz cans diced tomatoes (with garlic, basil, oregano)
• 2 tsp oregano
• 2 tsp basil
• ½ tsp red pepper flakes
• few shakes of black pepper
• ½ teaspoon salt (optional)

How to Make It

1. Brown hamburger before adding to crock pot.
2. Put all the ingredients in the crock pot, stir it around
3. Cook on high between 5-6 hours or cook on low between 6-8 hours
4. Enjoy!

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Garlic Lemon and Parmesan Oven Roasted Zucchini

What You'll Need

• One half lbs zucchini (about Four- Five small/medium zucchini)
• Two Tbsp olive oil
• Zest of One small lemon (One tsp)
• Two cloves garlic, crushed through a garlic crusher or finely minced
• 3/4 cup finely shredded parmesan cheese
• Salt and freshly ground black pepper

How to Make It

1. Preheat oven to 350 degrees.
2. Line a rimmed cookie sheet with aluminum foil.
3. Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan).
4. In a small bowl, stir together olive oil, lemon zest and garlic.
5. Align zucchini on prepared baking sheet spacing them evenly apart.
6. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
7. Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
8. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown.
9. Serve warm.

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Garlic-Herb Butter Roasted Corn

What You'll Need

• Three tablespoons melted salted butter
• One teaspoon chopped parsley leaves
• One clove garlic, finely minced
• One tablespoon honey
• Three ears corn, cut into 2-inch pieces
• Paprika, optional

How to Make It

1. Prepare the garlic-herb butter mixture by combining the butter, parsley, garlic and honey.
2. Stir to combine well.
3. Bring a pot of water to boil.
4. Cook the corn, about 5 minutes.
5. Drained. Brush the butter mixture generously on each corn, then finish off by “roasting” them on a cast-iron grill pan on high heat, for about 5 minutes, or until the surface is slightly charred.
6. You can also roast it in the oven at 400F for about 10-15 minutes or until the surface turns slightly charred.
7. Drizzle some paprika on the corn, if using, and serve immediately.

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Cream Cheese Spaghetti Casserole

What You'll Need

• One (16-ounce) container cottage cheese
• One (8-ounce) package cream cheese, softened
• One (six-ounce) can tomato paste
• One half cup bread crumbs or Panko crumbs
• One half teaspoon salt.
• One medium onion, diced
• One pound spaghetti, cooked until all dente
• one quarter cup sour cream
• One tablespoon butter, melted
• One teaspoon dried oregano
• One teaspoon sugar
• One teaspoon Worcestershire sauce
• Two (eight-ounce) cans tomato sauce
• Two green onions, sliced
• Two pounds lean ground beef
• 3/4 teaspoon garlic powder

How to Make It

1. Preheat oven to 350 degrees.
2. Spray a large nonstick skillet with cooking spray and place over medium-high heat.
3. Add ground beef and onion and cook, breaking meat apart, until meat is no longer pink and onions are softened.
4. Drain off any excess grease.
5. Add tomato sauce, tomato paste, Worcestershire sauce, sugar, oregano, and garlic powder.
6. Stir to mix well.
7. Cook over medium heat for 1-2 minutes.
8. Remove from heat and check for seasoning.
9. Add salt and pepper if needed.
10. In a medium bowl, stir together cream cheese, cottage cheese, sour cream, and green onions.
11. Mix salt into cheese mixture.
12. Spray a 9X13-inch baking dish with cooking spray.
13. Layer half of spaghetti on bottom of casserole dish.
14. Top with cheese mixture.
15. Cover cheese mixture with remaining spaghetti.
16. Cover with sauce.
17. Mix bread crumbs with melted butter and sprinkle on top of casserole.
18. Bake for 30 minutes.

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