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Beef Pasta Cheese Bake...comfort food indeed!!❥ CLICK and FOLLOW ME:

Beef Pasta Cheese Bake...comfort food indeed!!


24 Ounces of your favorite Pasta/Marinara Sauce
1 pound of lean ground beef, cooked with salt and pepper.
14.5 oz of diced tomatoes ( do not drain)
1 16 ounce Bag elbow noodles (or your favorite noodle)
1 Cup of Mozzarella Cheese - Shredded
1 Cup of Cheddar Cheese - Shredded
1 Cup of Parmesan Cheese - Shredded
1-2 Tablespoons of Parsley - Chopped Well (optional)

Preheat oven to 400 - lightly grease a 9x13 casserole dish with olive oil. Boil Noodles as directed on box. Brown ground beef. In a bowl carefully mix - diced tomatoes, and pasta sauce together. Then pour 1/2 of the sauce in the casserole dish, make sure it cover the complete bottom of the dish. Sprinkle 1/2 of the cooked ground beef on top of sauce. Place 1/2 of cooked noodles on top of sauce.
Then place one cup of mozzarella cheese on top of the pasta. Place the rest of the ground beef on top to cheese. Place rest of the cooked noodles on top of beef.
Next pour the rest of the pasta sauce over the layer of beef & noodles. Bake for 30 minutes. Remove from oven and top with the cheddar cheese and Parmesan cheese. Put back in the oven to bake for 15 more minutes or until cheese is completely melted. Top with parsley as garnish. (optional) Serve with garlic bread and salad. Enjoy!

PINEAPPLE PUDDING CAKE1 package (9 ounces) yellow cake mix1-1/2 cups cold fat-free milk1 package (1 ounce) sugar-free in...


1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Yield: 20 servings

Tayna's Roasted Veggie FrittataYou can use any vegetables you prefer and you can also add in cooked bacon, sausage etc.I...

Tayna's Roasted Veggie Frittata

You can use any vegetables you prefer and you can also add in cooked bacon, sausage etc.

1 1/2 cups fresh broccoli cut into small pieces
1 zucchini cut into bite size pieces
1 yellow onion diced
10 cherry tomatoes cut in half
9 eggs
1/2 cup skim milk
1/4 cup parmesan cheese
salt & Pepper to taste
Olive Oil

In a medium saute pan add 2 TBSP olive oil and heat to medium to medium high heat. Add in the broccoli, onions and zucchini and pan roast until slightly brown (or to personal choice - I prefer mine more roasted).
Pour roasted veggies in an 8x8 casserole dish or a 9 inch pie plate. Sprinkle the parmesan cheese over the vegetables. Add halved cherry tomatoes.
Meanwhile beat 9 eggs with the milk until thoroughly mixed. Add in salt and pepper to taste.
Pour egg mixture over the top of the vegetable mixture. (If using a pie plate, the egg mixture will be at the top, but should not boil over. As a precaution put the pie plate with Frittata mixture on a cookie sheet while baking.)
Bake at 350 degrees F for 35 to 45 minutes until eggs in center are cooked through. Allow to cool slightly before serving.

APPLE PIE MUFFINSServes 12Topping1/2 cup brown sugar1/3 cup flour1 tsp apple pie spice2 tbsp. butter, meltedMuffins1 cup...

Serves 12

1/2 cup brown sugar
1/3 cup flour
1 tsp apple pie spice
2 tbsp. butter, melted

1 cup fat free milk
1 tsp apple cider vinegar
1 egg
1/2 cup butter, melted
1 cup brown sugar
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups diced apples (2-3 medium apples or 4 small apples)
12 tsp Caramel Sauce

1.Preheat oven to 375
2.Line a muffin tin with liners, or spray generously with nonstick spray, set aside
3.In a small bowl mix together topping ingredients, until it is a course sand-like consistency - set aside
4.In a large bowl whisk together milk, vinegar, egg, butter until well combined
5.Stir in sugar, until just mixed in
6.Add in flour, baking soda, salt and apples until just combined, making sure to not over-mix
7.Using a large cookie scoop (or an ice cream scoop) divide batter into prepared muffin tin, filling each well
8.Drizzle 1 tsp caramel sauce on top of each muffin, using a knife swirl caramel into batter then top with topping
9.Place muffins in oven and bake for 20-25 minutes, or until firm to the touch (mine took 23 minutes)
10.Remove from oven and let cool for 10 minutes before serving
Each muffin is 7 WW+ points

BAKED GARLIC PARMESAN POTATO WEDGESINGREDIENTS3-4 large russet potatoes, sliced into wedges4 tablespoons olive oil2 teas...


3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Preheat oven to 375. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Pumpkin PancakesMakes about 8 to 10 pancakesYou will need:1 1/4 cups of all purpose flour2 tbsp of sugar2 tsp of baking ...

Pumpkin Pancakes
Makes about 8 to 10 pancakes

You will need:
1 1/4 cups of all purpose flour
2 tbsp of sugar
2 tsp of baking powder
1tsp cinnamon
1/2tsp ground ginger
1/2 tsp sale
1/8 tsp nutmeg
Pinch of ground gloves
1 cup of milk
6 tbsp. of pumpkin puree
2 tbsp of melted butter
1 egg

Here is what you do:
Whisk all dry ingredients together.. then in another bowl melt your butter, add egg and pumpkin.. mix well... then fold into dry ingredients...
Cook for about 3 min. each side...

Weight Watchers No Bake Graham Cracker CheesecakeWhat you need:Low-Fat Graham Crackers8 oz. fat free cream cheese (softe...

Weight Watchers No Bake Graham Cracker Cheesecake

What you need:
Low-Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)

Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top.
Refrigerate overnight for graham crackers to soften.

Loaded Pasta Salad2 cups cooked pasta of any shape (I used med. shells)2 cups steamed baby broccoli florets4 slices baco...

Loaded Pasta Salad

2 cups cooked pasta of any shape (I used med. shells)
2 cups steamed baby broccoli florets
4 slices bacon, diced
1/2 cup diced (1/4-inch) sharp cheddar cheese
Salt & pepper to taste

1 cup mayonnaise
2 tsp ranch seasoning mix
1 tbs cider vinegar
1 tbs sugar
1 tbs water
1 tsp garlic powder
1/4 tsp pepper

Mix dressing ingredients in a large bowl.
Combine all other ingredients and mix well.
Chill for at least 2 hours.

COWBOY QUICHE whole Unbaked Pie Crust (enough For A Deep Di...


1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
2 whole Yellow Onions, Sliced
2 Tablespoons Butter
8 slices Bacon
8 whole Large Eggs
1-1/2 cup Heavy Cream Or Half-and-Half
Salt And Pepper, to taste
2 cups Grated Sharp Cheddar Cheese

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan). Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Roast Beef Horseradish SpiralsMakes 36 spirals1 (8 ounce) package cream cheese, at room temperature2 green onions, chopp...

Roast Beef Horseradish Spirals
Makes 36 spirals

1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavored are nice

Combine first 6 ingredients.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges.
Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead.
cut diagonally into 1/2 inch slices and serve.
Courtesy of

Classic Beef StroganoffIngredients:2 tablespoons butter1 pound of boneless beef tender or sirloin steak, cut into 1/2 in...

Classic Beef Stroganoff

2 tablespoons butter
1 pound of boneless beef tender or sirloin steak, cut into 1/2 inch wide thin strips
1/4 teaspoon minced garlic
1/4 teaspoon coarse ground black pepper
1/4 cup, diced white onion
1 1/2 cups sliced,fresh mushrooms
1/2 cup beef broth
1/4 cup dry sherry wine
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
1/4 cup whipped smooth sour cream
2 tablespoons chopped fresh parsley
1/4 cup cooked sweet peas
1/2 pound hot cooked wide egg noodles

In a cast-iron skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic and pepper. Cook 4 to 6 minutes, add onion stirring frequently, until browned. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, sherry wine, Worcestershire sauce and thyme. Cook 4 to 6 minutes, stirring occasionally, until flavors are blended and beef is tender. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked egg noodles and sweet peas.
Source: Chef Tony Teems

Baked Spaghetti PieINGREDIENTS1⁄2 lb spaghetti2 large eggs1 (15 ounce) container part-skim ricotta cheese3⁄4 cup fresh p...

Baked Spaghetti Pie

1⁄2 lb spaghetti
2 large eggs
1 (15 ounce) container part-skim ricotta cheese
3⁄4 cup fresh parmesan cheese, grated
1⁄2 cup mozzarella cheese, shredded
2 tablespoons fresh romano cheese, grated
3 -4 cups marinara sauce

Cook spaghetti according to package directions; drain.
Meanwhile, preheat oven to 350 degrees F.
Grease 9-inch glass pie plate.
In large bowl, with fork, beat eggs.
Stir ricotta and Parmesan cheese until blended.
Add spaghetti to ricotta mixture and stir until well coated.
Transfer spaghetti mixture to prepared pie plate; top with marinara sauce.
Sprinkle with mozzarella and remaining Romano cheese.
Bake pie 25 minutes.
Remove from oven and let stand 10 minutes for easier serving.
Cut into wedges to serve.

Tonja's Table's cover photo

Tonja's Table's cover photo

Irish Soda BreadINGREDIENTS 3 1⁄2 cups flour1⁄2 cup sugar1⁄2 teaspoon baking soda2 teaspoons baking powder1 teaspoon sal...

Irish Soda Bread

3 1⁄2 cups flour
1⁄2 cup sugar
1⁄2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream
2 eggs
2 tablespoons caraway seeds (optional but I always use them)
3⁄4 cup raisins

Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9 inch springform pan.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven



---Pasta Garlic Shrimp---serves 2, double for more1/4 cup butter3-5 Garlic cloves minced depends on how much you LOVE ga...

---Pasta Garlic Shrimp---

serves 2, double for more
1/4 cup butter
3-5 Garlic cloves minced depends on how much you LOVE garlic, and size
I used smart choice linguini noodles enough for 2 people
one package of raw JUMBO shrimp 20 count or more
fresh grated parmigiano cheese

Boil water in pot for noodles and cook till al dente, drain
In a frying pan add butter and garlic, cook on low for about 3 min add shrimp, continue to cook on med low heat flipping shrimp at about 3-4 min, sprinkle with parsley pepper and salt if desired. Once shrimp is cooked add noodles to pan and cook for a few more min. Place of serving platter or plate and sprinkle with parmigiano cheese.

Lemon Cake with Lemon Filling and Lemon Butter Frosting!!Lemon Lovers Alert!!Ingredients2 cups all-purpose flour2 teaspo...

Lemon Cake with Lemon Filling and Lemon Butter Frosting!!

Lemon Lovers Alert!!

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Double Cheese and Ham QuicheRitz crackers, saltines or chip crumbs all work beautifully to make a buttery crust.1 1/3 cu...

Double Cheese and Ham Quiche

Ritz crackers, saltines or chip crumbs all work beautifully to make a buttery crust.

1 1/3 cups cracker or tortilla chip crumbs (about 1 sleeve of crackers)
3 Tbsp butter, melted
1/2 cup milk
1/2 cup cottage cheese
2 Tbsp. Dijon or honey mustard
1/4 tsp freshly ground black pepper
3 eggs
1 cup grated sharp Cheddar cheese
1 cup chopped ham
4 scallions, roughly chopped

1. Preheat oven to 350. In a medium bowl, mix together crumbs and butter. Press mixture into a standard 9″ pie pan to form the crust’s bottom and sides; bake 10 minutes.

2. In a large bowl, whisk together milk, cottage cheese, mustard, salt, pepper, and eggs. Scatter 1/2 cup cheese over bottom of crust, then pour in egg mixture. Toss remaining 1/2 cup cheese with ham and scallions, then scatter over eggs, pressing down gently. Place a tray on the bottom rack of the oven to catch drips, then bake quiche on middle rack until eggs are set and top is golden, about 50 minutes.


18 EMS D12 LN
Syracuse, IN


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