Rojoy's Kitchen

Ingredients:

2 lb ground beef
1 pkg (6oz) stuffing mix for chicken
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
2 gloves garlic minced.

•   I used food chopper to minced the garlic and add the tomato because my kids hate tomato. Because o this they even did not noticed that there is tomato on this recipe.

2 eggs lighty beaten
1 cup spaghetti sauce, divided (1/4 cup & 4/3 cup)
1 1/12 cups shredded mozarella cheese, divided (1/4 cup & 1 1/4 cup)

Directions:

Preheat oven to 375'F.  Mix all ingredients except 1/4 cup of spaghetti sauce and 1/4 cup of cheese.

Shape into loaf or if you prefer you can make 6 mini loaves.  this is what i did w/ my family.  The girls taught it is cool doing this way. 

Bake 

•  50 mins for 1 loaf.  Top the remaining 1/4 sauce and 1/4 cheeese.  Bake for another 10 mins or until loaf is cooked through 160'F.

• 40 mins for 6 mini loaves. Top the remaining 1/4 sauce and 1/4 cheeese. Bake for another 5 mins or until loaf is cooked through 160'F.

Recipe from my coworker. We all love this. 

Ingredients:
Cookies:
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
1/2 cup oil

Mixture for filling:

1 stickbutter ( soften)
4 cups confectionary sugar
1 tsp vanilla
3/4 or 3 oz cream cheese

Or

1 stick butter ( soften)
4 cup confectionary sugar
1 tsp vanilla
3 to 5 heaping spoon of marshmallow fluff or more


Mix all together. Use electric beater.


Directions:

• Preheat the oven to 350 F. Line two baking sheets with parchment paper.

• Start w/ oil, flour, baking soda,  cocoa, sugar, vanilla, egg. Mix with milk. Can mix by hand or use electric mixer.
• 
  
• Bake for 10 minutes.

• When the cookies have cooled completely, pair them up by size. Spread (or pipe) a dollop of the filling on the flat side of one cookie from each pair. Sandwich the cookies, pressing together to push the filling to the edges.

• Store the whoopie pies in an airtight container.

Ingredients:

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting (or you can use you fav frosting or you can make your own)

Directions:

1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.


2.In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3.Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

4.In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.

INGREDIENTS:


•salt and pepper
•1 1/2 cups milk
•Spaghetti sauce
•2 egg
•1 package (1lb) chopped frozen spinach, thawed and well drained
•1 cup ricotta cheese( in my case I used cottage cheese)
•8 ounces lasagna noodles, cooked and drained
•4 ounces shredded mozzarella cheese
•1/4 cup grated Parmesan cheese
•Italian bread crumbs


PREPARATION:


Mixed all together cottage/ricotta cheese, mozzarella cheese, parmesan, eggs, bread crumbs and spinach.

Greased 13x9x2-inch baking dish. Pour a little bit of sauce at the bottom of baking pan. Arrange lasagna noodles over the sauce. Top with all of the spinach mixture, sprinkle mozzarella and parmesan, and sauce. Top with remaining lasagna noodles and mixture. Sprinkle spinach lasagna evenly with Parmesan cheese.

Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 10 minutes before serving