Hi Everyone, today's recipe is a three-cheese Lasagna, this recipe has been highly requested on my channel, so here you have it!  This was incredibly delicious and really easy to make, but it does take a lot of time, but I assure you every minute is worth it!

I'm using can tomatoes, but if you do  have the time to cook, peel, and cut your own fresh tomatoes, go for it, I just don't have that kind of time in my hands right now! I'm going to Mexico next week, so these past few weeks have been hectic, I've been pre-filming and editing a bunch of videos so you guys will get a brand new recipe every week even if I'm gone. So I'm very excited to see my family, I haven't seen them in two years.

Anyways, even though, I'm using can tomatoes, this recipe is simply amazing, so I hope you do give it a try! Enjoy!

Serves 8-10
  • 12-16 lasagna sheets
  • 1lb Ground Meat
  • 1lb Italian Sausage
  • 1 chopped Small Onion
  • 1 chopped Bell Pepper
  • 8oz chopped Mushrooms
  • ¼ - ½  Cup Fresh Parsley
  • 2 can (14oz) Diced Tomatoes
  • 1 can (8oz) Tomato Sauce
  • 1 can (6oz) Tomato Paste
  • 1 Cup Chicken Broth
  • 2 Cup Cottage Cheese
  • 2 Cup Mozzarella Cheese
  • 1½ Cup Parmesan Cheese
  • 1 egg
  • ½ Tbsp minced garlic
  • 1 Tbsp  Olive oil
  • 1 tsp - 1 Tbsp  sugar
  • 2 tsp dry Basil
  • 1 tsp dry Oregano
  • 1 tsp dry Thyme
  • Salt and Pepper to taste
In a bowl beat the cottage cheese with the egg, and season with a pinch of salt, black pepper and fresh parsley to taste,  mix well and refrigerate this until you are ready to use it.
Cook the Lasagna noodles according to the instructions on the package. Drain them, and rinse them with cold water, set aside until you are ready to use them.

In a large saucepan on medium heat, heat up the oil then cook the onion and garlic for about two minutes or until translucent, then add in the ground meat and the Italian sausage,  break the meat into really small pieces and cook this for about 8 minutes or until the meat and sausage get a bit of color.

Then add in the bell pepper, the mushrooms, the tomatoes, tomato sauce and tomato paste,also add in the chicken broth and season this with the spices: Basil, Oregano, Thyme, sugar, salt and pepper to taste, also add in about ¼ cup of fresh parsley,  stir well, then bring this to a boil. Once it's boiling, taste the flavor and add salt and pepper if needed.  Reduce the heat to low, cover the saucepan with a lid and cook this sauce on low heat for 45 minutes. After 45 minutes, the sauce will have thicken, and all the flavors will be combined into a very delicious sauce!

After 45 minutes the tomato-meat mixture should be ready.  So preheat the oven to 350ºF

Grease your baking pan with a bit of extra virgin olive oil, then spoon a small amount of the meat-tomato mixture on it, spread it on an even layer, then top it with a layer of the Lasagna Noodles, top the noodles with more tomato sauce about 2/3 cups, then top this with about ¼ cup of the Cottage cheese mixture,  then top this with about ½ cup of the Mozzarella cheese and ½ cup of the Parmesan cheese. Repeat these layers until you are done. The last-top layer on your dish should be a cheese layer.

Bake at 350ºF for about 45 more minutes or until the cheese is melted, slightly brown and the lasagna is bubbling.

Let the Lasagna set/rest for at least 15 minutes before serving it.  If you try to serve right after it comes out of the oven, it will just scatter on your plate because the cheeses are too hot, let them set a bit before serving it.

Hi everyone! I hope you are doing great! Today's video is my last recipe for this Halloween, I will show you how to make Spider-Cream Biscuits, so easy to make, and I have to admit, I also had a lot of fun with this, it reminded me of when I was a little girl and I loved playing with clay! So much fun and great memories, so if you have little ones at home, please do invite them to the kitchen and make some great memories together while you cook an amazing Halloween feast!

Makes 6 Large biscuits
  • 2 Cups All Purpose Flour
  • 2½ tsp Baking Powder
  • 1 tsp Salt
  • 3 Tbsp cold Butter
  • 2 Tbsp cold Shortening
  • 3/4 - 1 Cup Cream

To top:
  • 2 Tbsp melted Butter
  • 1 tsp Italian Seasoning
  • 1 pinch garlic salt

Preheat the oven to 400ºF.

In a large bowl, sift the dry ingredients: Flour, salt and baking powder, mix well then add in the butter and shortening cut into small cubes,  mix until you get a texture similar to coarse breadcrumbs.

Then add in 3/4 cup of cream, knead until it all comes together to form a soft dough, DO NOT over-mix, if you overwork the dough, the biscuits will end up being hard as rocks! (feel free to add a little more cream if necessary.)

On a floured surface, roll out the dough to ½ - 3/4 in thickness.  Then cut out the circles to make your biscuits. (Make them any size you like) And after you have the circles cut out, now shape them like spiders,  for this step I recommend you watch my video .

Once the spiders are done, place them in the oven for 10 minutes.

In a small bowl combine the melted butter with the Italian seasoning and the garlic salt, mix well.

After ten minutes,  brush the spiders with the melted butter mixture, then place them back in the oven for another 5 more minutes or until golden brown and cooked.


Hi everyone, today's recipe is another great idea for your Halloween party! This Spooky Eyeball Pasta will for sure impress your guests,  is delicious and has the perfect look to celebrate Halloween. Enjoy

Serves 6
  • 12 oz Linguine
  • 1 lb Ground Meat
  • 16 oz Mozzarella Balls
  • ¼-½ Cup Parmesan Cheese
  • 1 chopped Onion
  • 1 (8oz) can tomato sauce
  • 1 (14oz) can chopped tomatoes in juice
  • ½ Cup chopped parsley
  • Black olives  for decoration
  • 2 tsp Minced garlic
  • Salt to taste
  • Ground Black Pepper to taste
  • 2 Tablespoons Italian seasoning
  • 2 Tablespoons butter or Extra virgin olive oil

Preheat the oven to 400ºF.

Cook the pasta according to the instructions on the package. Once the pasta is cooked, drain it and place it back in the pot where it was cooked, then add in one tablespoon of butter, ¼ cup Parmesan cheese (feel free to add more cheese if you like), also add in about ¼ cup of fresh parsley, and season with 1 tablespoon of Italian seasoning, salt and pepper to taste, stir well then  transfer to a baking dish, set it aside while you prepare the meat-sauce.

Now in a large skillet on medium heat,  heat up one tablespoon of  butter, then cook the onion and garlic for two minutes or until soft, then add in the ground meat and cook  until it's not longer pink, then add in the tomato sauce, the crushed tomatoes, and about ½ cup of fresh parsley, season this with one tablespoon of Italian seasoning, salt and pepper to taste, stir well and continue to cook for about 5-8 minutes or until it boils and the meat is completely cooked.

Once the meat mixture is done, pour it over the pasta, and bake for 10 minutes, just to warm up the pasta a bit.

Then decorate the pasta with the mozzarella balls. You want the mozzarella balls to resemble eyeballs, so place them in pairs, then place the pasta back in the oven for another 8-10 minutes just so the cheese will soften, and melt a bit.  

Once the cheese balls have melted a little bit,  then decorate them with half a black olive each.  (Do not let the cheese balls melt completely, you want them to keep their round shape!)  And that's it, once you are done decorating the cheese balls,the pasta is ready to serve.


Hi everyone! Today's recipe is another spooky idea for your Halloween Party! Really easy to make and simply delicious! I hope you like it. Enjoy

  • ¼ cup Cocoa Powder
  • 1 cup  All Purpose Flour
  • 1 cup Apple Sauce
  • 1 cup Brown Sugar
  • ½ cup  soften Butter (113 g)
  • 2 large Eggs
  • 1½ tsp Vanilla Extract
  • 1 tsp Cinnamon
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ¼ tsp Salt 

  • ½ cup melted Semi-sweet Chocolate chips
  • White chocolate mini skeletons (one per brownie)
  • Chocolate Graham crackers 
  • ¼ cup melted White chocolate 

Preheat the oven to 350ºF

Grease and flour your pan. I used an 8x11in pan but I recommend you use a 9x13 in so your brownies wont be too big.

In a bowl combine the dry ingredients: Flour, cocoa powder, cinnamon, baking powder, baking soda and salt, stir well and set aside for a moment.

In an electric mixer on medium-low speed, beat the butter with the sugar then add in the eggs one at a time, mixing each egg for 30 seconds before you add the next one.  After the last egg is well beaten with everything else then add in the vanilla and the apple sauce, continue to beat on medium speed for another minute, then set this aside for a second.

Sift the dry ingredients onto  the butter mixture, and with a spatula stir to incorporate the dry ingredients with the wet ingredients, do not over mix. 

Pour the Brownie mixture onto your baking pan and bake at 350ºF for about 20-25 minutes. You will now the brownie is done when you insert a toothpick right in the middle and it comes out with a bit of crumbs.

Let the brownie cool completely before slicing it and decorating it.

We are going to use melted semisweet chocolate to decorate the brownies and we will also use white chocolate skeletons, I bought a mini skeleton mold at Michel's, so to make the skeletons, I melted white chocolate, pour the white chocolate into the mold, then refrigerate it until the chocolate was solid again.  We will also use Chocolate Graham crackers to make the tombstones.

Once the brownie is completely cold, we are going to trim all around the edges, to make some crumbs from this. just trim a little bit, then crumble it to make crumbs and reserve the crumbs for a minute.

Now cut the brownie into rectangles, for this recipe you want the brownies to have a rectangular shape so they will resemble tombs.  Now cover the brownies with a thin layer of the melted semi-sweet chocolate, and then place the white skeletons right on top the brownies, and then sprinkle them with the crumbs.

Now cover the surface of the graham cracker with a thin layer of semi-sweet melted chocolate, these crackers will be the tombstones.

Decorate the crackers with the melted white chocolate, you can use the white chocolate to write something on the tombstone (cracker), or you can draw a cross or flowers on it if you prefer so.

Use more melted chocolate to glue the tombstones to the tombs and that's it.


Hi everyone,  today's recipe is a healthy vegetarian dish for your Halloween party, really easy, and simply delicious! I hope you give it a try! Enjoy

Makes 4-6 
  • 4-6 Bell Peppers
  • 1½ Cup Black Beans
  • 1½ Cup Garbanzo Beans
  • 1½ Cup Corn Kernels
  • 1 chopped Onion
  • 1 14oz can tomatoes in juice
  • ½ Cup chopped cilantro
  • 1 Tablespoon minced garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning or Dry Oregano
  • 1 teaspoon Crushed red Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • 4-6 Cheese slices (optional)

Preheat the oven to 400ºF

Wash your bell peppers.  Remove about 1in from the top of your peppers, (reserve the tops, because you will need them later!)  Now remove the seeds and veins from the inside of all the peppers.  Carve a spooky face on each pepper and set the peppers aside until you are ready to use them.

In a skillet on medium heat, heat up the oil, then cook the onion and garlic for about two or three minutes or until often, then add in the tomatoes and season with all the spices and salt to taste,  stir well and continue to cook for 3 more minutes, just to warm up the tomatoes.

Then add in the garbanzo beans, the black beans, corn kernels and cilantro, stir  and continue to cook for five more minutes.  After five minutes, taste the flavor, add more salt and pepper if needed, continue to cook until the Garbanzo beans get the texture and consistency that you like, I like my garbanzo beans to stay crisp so I just cooked them for 5 minutes total, if you want them to be softer, cook them for a longer time.

Stuff the peppers with the garbanzo mixture, then top the filling with the cheese, make sure the cheese stays tuck inside the pepper, so if you need to trim the cheese slices please do so.   Place the tops back onto each stuffed pepper and bake them at 400ºF for about 12-15 minutes.  (I like my peppers to stay crisp, so I just baked them for 10 minutes!)


Hi everyone! I hope you are all doing great! Today's recipe is another delicious dessert, or breakfast if you want. This is an absolutely exquisite, mouth watering pound cake, this came out so rich, so soft, and moist and fluffy, it is without a doubt the best pound-cake I have ever baked. And I do bake a lot, so hopefully you will be tempted to give this one a try because it's simply delicious! Enjoy!

  • 2 cups Blueberries
  • 2½ cups All Purpose Flour
  • 2 Tablespoons Vanilla Extract
  • 1½ Tablespoon Lemon Juice
  • 1 Tablespoon Lemon zest
  • 3 Large Eggs
  • 2 sticks of unsalted Butter, soften (1 cup= 226g)
  • 1 cup low fat Plain Yogurt
  • 2 cups Brow Sugar (I used 1 cup of Splenda Brown Sugar Blend, fewer calories and less sugar!)
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder

For the Glaze:
  • 1½ cups Powdered Sugar
  • 4 Tablespoons Lemon Juice
  • ¼ teaspoon Lemon Extract (optional)

Preheat the oven to 350ºF (180ºC)

Grease and flour your pan. (I used a 10in flute pan)

Toss the blueberries with 2 tablespoons of the flour, then set them aside.

Combine the remaining flour with the salt, baking soda and baking powder, stir well and set this aside for a minute.

Mix the yogurt with the vanilla extract, the lemon zest and the lemon juice, mix well until well combine and set aside for a minute.

In an electric mixer on medium-high speed, beat the butter until creamy, for about 3-4 minutes, then add in the brown sugar and continue  to beat for another 3 more minutes or until you get a creamy, grainy paste.  Scrape down the sides of the bowl if you need to, then  add in the eggs one at a time, beating each egg for 30 seconds before adding the next one. Once the last egg is well beaten, continue to beat on high speed for one more minute.

Then reduce the speed to the lowest, and add in a third of the flour mixture, followed by a third of the yogurt mixture, right after that, add in another third of the flour and another third of the yogurt, right after, add in the rest of the flour and the rest of the yogurt, continue to stir for a couple seconds, just to combine all the ingredients, DO NOT over mix!

Now with a spatula,  combine the blueberry mixture with the rest batter, just toss to combine everything together without over mixing!

Pour the batter into the baking pan, and bake at 350º for 60 minutes or until the pound-cake is cooked.

You will know the cake is cooked when you insert a toothpick right in the middle of the cake and it comes out with a bit of breadcrumbs.  Transfer the pound-cake to a cooling rack and let it cool completely before glazing it.

To make the glaze, combine the powdered sugar with the lemon juice and the lemon extract, mix well until you get a texture similar to sweetened condense milk, and that's it, once the glaze is ready and the pound cake is cold, drizzle the glaze all over the pound-cake, and Enjoy!

I hope you enjoy this Salad, so easy and delicious, it's perfect by itself or with your favorite fish or any other meat! Enjoy!

Serves 5-6
  • 1 shredded green cabbage
  • ½ a red Cabbage shredded
  • 2 julienned carrots
  • 1 julienned jalapeno pepper
  • ½ small red onion thinly sliced
  • ½ cup chopped cilantro
  • 1 can (11oz) Mandarin Oranges in light syrup 
  • 1 T toasted Sesame seeds
  • 2½ T Vegetable oil
  • ½ T sesame oil
  • 1 tsp Chili Oil
  • 1 T soy sauce
  • 3 T rice vinegar
  • 1½ T granulated sugar
  • 1 T toasted sesame seeds
  • salt to taste
  • pepper to taste

In a small bowl combine the ingredients to make the dressing, to this mixture also add in the syrup from the can of mandarin oranges and also add in 1 tablespoon of  chopped cilantro.  Mix well, then taste the flavor and season with salt and pepper if needed. Refrigerate for at least 15 minutes before using it.

In a  large bowl combine the ingredients to make the salad: Green Cabbage, red cabbage, carrots, onion, jalapeno and the rest of the cilantro, season with 1 tablespoon of toasted sesame seeds, toss to combine, then top the salad with the mandarin oranges. 

Pour the dressing over the salad and serve. (I recommend you add the dressing 5 minutes before serving the salad, this time will allow the cabbage to really absorb all the flavors in the dressing!


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