Party Foods

Victoria’s Easy Classic Lasagna

February 4, 2012

Victoria’s Easy Classic Lasagna

This lasagna doesn’t take much time to make at all. If you want to make this a vegetarian lasagna just leave out the ground sirloin. It is so much nicer to make dinner from scratch and sit around the table discussing the day. Add some garlic bread and a salad and you have the perfect family meal.


1 Pound Fresh Lean Ground Sirloin

30 Ounces Ricotta Cheese

28 Ounces Tomato Sauce

12 Ounces Shredded Mozzarella Cheese

8 Ounces (1/2 Of A 1 Pound Box) Lasagna Noodles

5 Ounces Grated Parmesan Cheese

Preheat your oven to 350° F. Cook the ground sirloin until browned. Add the tomato sauce to the browned sirloin and set aside. Cook the lasagna noodles until done (according to package instructions). Put the lasagna together by placing half of the noodles lengthwise in a 9×13 baking dish, covering the bottom. Spread half the Ricotta cheese over the noodles. Next, sprinkle half the Mozzarella cheese over the Ricotta cheese. Cover evenly with half of the meat sauce. Repeat with another layer. Sprinkle the top with the Parmesan cheese. Bake uncovered for 40 minutes until lightly browned and bubbling hot. Remove from the oven and let sit for 10 minutes before serving. Serves 6

Teriyaki Burgers

February 2, 2012

Teriyaki Burgers

If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.


2 Pounds Ground Sirloin

1/3 Cup Plus 2 Tablespoons Teriyaki Sauce

6 Toasted Hamburgers Buns

6 Slices of Cheddar Cheese (Optional)

6 Hamburger Pickles

6 Lettuce Leaves

6 Onion Slices

6 Tomato Slices

½ Cup Mayonnaise

Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.

Makes 6 Teriyaki Burgers

Chicken & Vegetable Kebabs

January 31, 2012

Chicken & Vegetable Kebabs

These kebabs are so easy to make and very low fat.


2 Large Chicken Breasts Cut Into 1 Inch Cubes

1 Cup Halved Mushrooms

½ Medium Red Bell Pepper Seeded & Cut Into 1 Inch Cubes

1 Small Yellow Squash Cut Into ½ Inch Rounds

1 Small Zucchini Cut Into ½ Inch Rounds

½ Red Onion Cut Into Wedges

1/3 Cup Olive Oil

¼ Cup Balsamic Vinegar

1 Tablespoon Worcestershire Sauce

2 Teaspoons Minced Garlic

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Tarragon

Place the mushrooms, vegetables and onions in a large, self closing, plastic bag. In a small bowl combine the olive oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour into the bag. Seal the bag and refrigerate for 2 hours. You can either grill these or cook under the broiler in your oven. On 12 inch skewers alternate the ingredients. Arrange the chicken cubes, pepper, squash, onion and zucchini. Gook under the broiler for 10 minutes or until the chicken is no longer pink in the center, turning once. Remove from the oven or grill and place on a serving platter. Serve over rice. Serves 4

Ultimate Ginger Snaps

January 30, 2012

Ultimate Ginger Snaps

If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.


2 ¼ Cups Unbleached Flour

½ Teaspoons Ground Cloves

½ Teaspoon Ground Ginger

1 Teaspoon Cinnamon

2 Teaspoons Baking Powder

½ Teaspoon Salt

¾ Cup (1 ½ Sticks) Softened Unsalted Butter

1 Cup Sugar

¼ Cup Dark Molasses

1 Large Egg

3 ½ Ounces Crystallized Ginger Chips

Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.

Camille’s Pita Pizza

January 26, 2012

Camille’s Pita Pizza

Camille created this “Pita Pizza” and loves how it tastes. Try it and see if you like it.


1 Large Pita Flat Bread

½ Cup Humus

½ Cup Feta Cheese

¼ Cup Pitted Olives

½ Cup Diced Artichoke Hearts

¼ Cup Halved Cherry Tomatoes

½ Cup Baked & Shredded Chicken

Apply the humus to the pita flat bread. Sprinkle on the feta cheese. Layer with the olives, artichoke hearts and cherry tomatoes. Finish up with placing the shredded chicken on the top. Bake in a 350° F preheated oven for 15 minutes. Remove from the oven and slice like a pizza. Serves 4

Oven Barbecued Spareribs

January 25, 2012

Oven Barbecued Spareribs

You’re going to need a shower after eating these!


6 Pounds Pork Spareribs – Cut into 1 Rib Portions

6 Ounces Tomato Paste

¼ Cup Packed Brown Sugar

½ Cup Water

¼ Cup Honey

¼ Cup Cider Vinegar

2 Tablespoons Olive Oil

1 Tablespoon Grated Onion

2 Teaspoons Chili Powder

2 Teaspoons Salt

Preheat oven to 325° F. Arrange spareribs in a single layer in a large roasting pan. Roast spareribs for 1 hour. Meanwhile prepare glaze. In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended. Brush spareribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Serves 6

Toffee Ginger Shortbreads

January 25, 2012

Toffee Ginger Shortbreads

I used my simple shortbread recipe and added toffee and crystallized ginger chips. These shortbread cookies came out amazingly delicious.


4 Cups Unbleached Flour

1 Cup Sugar

1 Pound Softened Butter

½ Cup Crystallized Ginger Chips

8 Ounces English Toffee Bits

In a large mixing bowl combine the flour, sugar and butter. Mix thoroughly. Add the ginger chips and English toffee bits and mix. The dough should be in the shape of a ball. Press the dough into a medium size baking pan that has been lined with parchment paper. If you don’t have parchment paper don’t worry. You don’t need to grease the pan. Prick the surface with a fork making evenly distribute perforations. Bake in a preheated 375° F oven for 40 minutes until the shortbread is delicately brown. Remove from the oven and let cool for 15 minutes. Cut into squares and place onto a serving plate. Makes 32 shortbreads.

Note: I like to use Heath English Toffee bits.

Chocolate Layer Cake

January 20, 2012

Chocolate Layer Cake

I love this cake. It’s my go to cake for special occasions and birthdays. Everyone seems to enjoy this cake and wants the recipe!



½ Cup Shortening

2 Cups Sugar

4 Eggs

2 Teaspoons Vanilla Extract

2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)

2 ½ Cups Unbleached Flour

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

1 ½ Cups Buttermilk


½ Cup Softened Butter

1 (3 Ounce) Package Softened Cream Cheese

½ Teaspoon Vanilla Extract

2 Cups Confectioners’ Sugar

2 Tablespoons Milk

2 Squares (1 Ounce Each) Unsweetened Chocolate (Melted & Cooled)

Preheat the oven to 325° F. To make the cake: cream together the shortening and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted & cooled chocolate. In a separate bowl sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Bake for 40 minutes until done. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.

For the frosting: combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the confectioners’ sugar slowly. Beat on low speed. Stir 2 tablespoons of milk and the melted & cooled chocolate. Beat until fluffy.

To assemble place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting. Frost the top layer. Serves 8

**If you do not have buttermilk just measure out 1 1/2 cups regular milk and add 2 tablespoons of lemon juice or vinegar. Let sit for a few minutes.

San Francisco Sourdough Rolls

January 16, 2012

Sourdough Rolls


2 Cups Flour

2 Teaspoons Baking Powder

¼ Teaspoon Baking Soda

½ Teaspoon Salt

3 Tablespoons Sugar

1 Cup Sourdough Starter

¼ Cup Melted Butter

Combine the dry ingredients in a medium size bowl. Mix well and make a hole in the center and pour in the starter. Knead the dough in the bowl for 3 minutes. Pinch off golf ball size pieces and shape them into biscuits. Line a baking sheet with parchment paper. Place the rolls on the baking sheet and brush the tops with the melted butter. Put in a warm place to rise for 1 ½ hours. Bake in a preheated oven at 350° F for 20 minutes. Remove from the oven sand serve warm. Makes 12 rolls.

Marinara Sauce

January 13, 2012

Marinara Sauce


2 (28 Ounce Each) Cans Crushed Plum Tomatoes

1/3 Cup Olive Oil

2 Thinly Slice Garlic Cloves

10 Chopped Basil Leaves or 1 Tablespoon Dried

½ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

Heat the oil in a saucepan and add the garlic, salt and pepper. Cook slowly on low for 5 minutes. Add the remaining ingredients and bring to a simmer. Make sure to stir often. Cook for 30 minutes and serve over pasta or as a dipping sauce. Serves 4

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