Would you believe this is the most-searched-for recipe on Yesterday’s Dinner? It is! So I thought I’d give it some extra love by re-posting it. Enjoy!


(originally posted February, 2011)

This goes a long way and is quite filling. It’s best when it’s first cooked though I enjoy it reheated too, it’s just not as crisp.


1 onion, finely chopped
1 pound ground beef
salt, pepper, garlic powder (or even better, some minced garlic!)
1/2 pound (8 oz.) Velveeta, cubed
1 tube refrigerated pizza crust (like Pillsbury)


Brown ground beef with onion in large skillet. Season well with salt, pepper, and garlic while cooking. Drain and return to pan. Add Velveeta and continue cooking until cheese is fully melted. Meanwhile, unroll pizza crust onto a greased cookie sheet. Spread cheeseburger mixture over pizza crust in a thin layer, stopping about an inch from each edge. Roll up from the long end, making a long thin roll. Center on sheet and bake at 400 degrees for about 20 minutes or until browned.


  • I use ground sirloin for any recipe calling for ground beef. More meat for your money and a good reduction in fat.
  • I used the 2% milk variety of Velveeta. For a twist, you might try the jalapeno flavor!

This is a simple way to cook salmon (not that it’s that difficult to cook no matter what you try!), and the flavor combination is excellent. Enjoy!

03/25/12 - Salmon....mmmmm


8 oz. baby spinach (about 8 cups)
1 tablespoon orange zest
2 or 3 oranges, peeled and sliced thinly (about 1/4 inch)
4 skinless salmon fillets
1 shallot, thinly sliced
salt and pepper
olive oil or canola oil


Preheat oven to 400 degrees. Lay four pieces of parchment paper, about 16 inches apiece, on your counter or table. Divide spinach between them. Then, sprinkle orange zest on top of the spinach, dividing equally. Do the same with the orange slices. Top each with a piece of salmon, then add the shallots. Season well with salt and pepper. Drizzle with about a teaspoon or so of olive or canola oil. Bring long sides of parchment paper together, fold over several times, then tuck ends under. Place the parchment packets on a cookie sheet. (Make sure it has a rim. My packets didn’t leak but it is possible.) Bake in 400 degree oven for 15-18 minutes. Place packets on dinner plates. Folks can eat right out of the parchment, or slide the contents onto their plate.


  • If you don’t have shallots, try a red onion.
  • A print-friendly version of this recipe can be found here.

This is so simple I’m almost embarrassed to post it. But they’re fun and yummy and everyone needs a little holiday spirit once in awhile. Enjoy!

Fourth of July Cupcakes


One boxed white cake mix + the eggs and oil to prepare it
Red food coloring
Blue food coloring
One tub white frosting
Festive sprinkles


Prepare batter as directed on package, being sure to use egg whites rather than whole eggs (most boxed white cake mixes give you the option.) Divide the prepared batter into three small bowls. Add red food coloring to one bowl, blue food coloring to another, and don’t add anything to the third. Spoon a layer of each color into lined cupcake tins. Bake according to package directions. Cool, frost and decorate!


  • The hardest part of this recipe was finding white cupcake papers. I ended up using the liners found between foil cupcake holders. I think the manufacturer expects you to throw them away. But, they are white and work perfectly!
  • Mix and match colors for other holidays!

I have a thing about beef and spinach together. It’s so good! I also have a thing for casseroles. Give this one a try!


1 pound ground beef
1 pound egg noodles
1/4 cup butter or margarine (1/2 stick)
1 package (10 oz.) frozen chopped spinach (thawed and drained)
1-1/2 cups milk
3 eggs, lightly beaten
2 packages onion soup mix
1/2 cup (or more) grated Parmesan cheese


Preheat oven to 350 degrees. Brown ground beef in a skillet over medium heat until cooked through. Drain and set aside. Boil noodles according to package directions and drain. Combine hot noodles with butter in a large mixing bowl, stirring while butter melts. Add cooked ground meat and remaining ingredients. Mix well. Spray a 13 x 9 inch baking dish with cooking spray, then add noodle mixture to the baking dish. Bake at 350 degrees for 45-60 minutes.


  • Be sure your spinach is well-drained. I squeeze mine in a (clean!) kitchen towel to be sure to get out all the extra moisture.
  • Skip the beef for a meatless meal (or a delicious side-dish!). Add a second box of spinach to replace the meat.
  • A print-friendly version of this recipe can be found here.

With the 4th of July approaching, you might be invited to a picnic or two. And you might be asked to bring something. Instead of stopping by the grocery store for a pre-made cheese tray, wow your guests with something homemade. And, more importantly, simple!

The very simplest of simple:

A touch more effort but you can do it!

The extra work is worth it (and they’re still simple, just a bit more chopping and slicing!):

Enjoy your picnic!

I have a story about these cookies. Way back when my brother was just starting high school, his German language class was participating in an “Around the World for Lunch” day. Each student was supposed to make and bring a type of food common to whatever language they were currently studying. As usual, my brother waited until the night before to tell anyone about the assignment. So there I sat going through recipe books at 10 p.m. trying to find something 1.) German, 2.) That he (I) could successfully cook, and 3.) Using ingredients we had on hand since there was no time for a trip to the store. Guess what? #1 took a back seat. I found these “Brown Sugar Drops,” decided we would call them “German Brown Sugar Drops” and call it a night. They aren’t the least bit German. But they ended up being the hit of the luncheon and for the next week or two we gave out many copies of the “German Brown Sugar Drops” recipe. Enjoy!


1 cup packed brown sugar
1/2 cup shortening
1/4 cup water
1 egg
1-3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt


In a large bowl, mix brown sugar, shortening, water, and egg. Stir in flour, baking soda, and salt until just combined. Cover and refrigerate at least 1 hour.

Heat oven to 400 degrees F. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake until almost no indentation remains when touched, 8-10 minutes. Immediately remove from cookie sheet. Cool, then spread with light brown glaze (below). Makes 3 dozen cookies.

Light Brown Glaze

1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in saucepan over medium heat until well-browned. Stir in powdered sugar and vanilla. Gradually add milk, stirring until smooth.


  • I’ve tried butter, margarine, and shortening for the cookies and believe it or not shortening is best.
  • But, butter is the best choice for the glaze.
  • The glaze tends to get quite lumpy when adding the sugar to the browned butter. I typically add more milk than called-for, to smooth it out. Then I add more powdered sugar to re-thicken. This process makes it easier to get rid of the lumps. And who doesn’t love extra frosting?!?!? 🙂
  • A print-friendly version of this recipe can be found here.

This recipe is in the top-five of all page views here on Yesterday’s Dinner, so I thought I’d give it a bump for my newer subscribers. Enjoy!

(originally posted January, 2012)


I love stuffed shells, but I’ve made them all of about once in the past two years. It’s a sloppy process and it takes forever and I just can’t usually be bothered. But my mouth watered every time I’d flip past my recipe. One day I decided to give this version a whirl. I’ll never stuff a shell again!


1 lb. ground sirloin
salt, pepper, Italian seasoning, garlic powder, onion powder, all to taste
1 lb. medium shell pasta
1 container ricotta cheese (15 oz.)
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 package (10 oz.) frozen chopped spinach, thawed
1 large egg
1 jar spaghetti sauce (26 oz.), any variety


Brown the ground meat, breaking up as it cooks. Season it well while it cooks with salt, pepper, Italian seasoning, garlic powder, onion powder, whatever you like. Be liberal with the seasoning because you’re not only seasoning the meat but the entire dish. When fully cooked, drain and set aside.

Meantime, cook the pasta in well-salted water according to package directions. I like to under-cook it slightly. Drain and set aside.

While the meat and pasta are cooking, you can prepare the “filling”. Squeeze the moisture out of your thawed spinach using a (clean!) kitchen towel, and place in a large mixing bowl, breaking up the chunks. Slightly beat the egg and add it to the spinach, stirring. Add the ricotta, Parmesan, and mozzarella cheeses, mixing well after each addition. Add the spaghetti sauce and mix well.

Once the meat and pasta are cooked, add them to the cheese/sauce mixture. Spoon the whole thing into a baking dish and bake at 375 degrees for about 35-45 minutes. Serve with additional Parmesan cheese if desired.


  • Feel free to skip the meat. In fact my original stuffed shell recipe didn’t call for it, I just prefer the extra protein.
  • “Healthy it up” a bit by using part-skim cheeses and whole wheat pasta. I can’t remember the last time I used full-fat cheese or white pasta and we honestly can’t tell a difference anymore.
  • If you’re really in a rush, you can skip cooking the noodles entirely. Just add a full cup of water to the spaghetti sauce, mixing well, before adding it to the cheese mixture. Increase the oven temperature to 400 degrees, and bake for a full hour. The pasta will cook up just fine. The extra water keeps it from becoming too dry.
  • Don’t skip cooking the meat. 🙂
  • A printable version of this recipe can be found here.
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