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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 fre...

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 teaspo...

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.

PINEAPPLE ORANGE BARS2/3 Cup + 2 T Graham Cracker Crumbs...2 T. Butter1/2 cup unsweetened chilled Orange Juice1/2 cup in...


2/3 Cup + 2 T Graham Cracker Crumbs...
2 T. Butter
1/2 cup unsweetened chilled Orange Juice
1/2 cup instant nonfat dry Milk
1 Egg White
1 T. Lemon Juice
1 - 8 oz. can crushed pineapple (drained)
4 pks Sweetener of choice (Stevia, etc) optional

Mix together 2/3 cup of Graham Cracker crumbs and butter.
Press mixture into an 8" square pan.
Mix your orange juice, dry milk, egg white and lemon juice at high speed for 3 minutes.
If you want it a little sweet mix your sweetener in and blend an additional 3 minutes.
Next fold in your pineapple (drained).
Pour into your prepared graham cracker crust.
Sprinkle your remaining 2 T of graham cracker crumbs on top.
Place in freezer for at least 6 hours.

General Tso's Chicken 1 lb chicken thigh, boned and cubed3 eggs, beaten1/2 cup cornstarch, plus2 teaspoons cornstarch5 d...

General Tso's Chicken

1 lb chicken thigh, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.

Leftover Steak Skillet.Ingredients:2 beef steaks, cut into bite-size pieces1 tablespoon garlic, minced1/4 teaspoon whole...

Leftover Steak Skillet.

2 beef steaks, cut into bite-size pieces
1 tablespoon garlic, minced
1/4 teaspoon whole cumin seed
1/4 teaspoon cardamom
1/4 teaspoon ground cumin
1 tomato, roughly chopped
32 ounces beef broth
1/2 lb farfalle pasta
1 tablespoon cornstarch
3/4 cup sour cream

In a large skillet with a lid, brown steaks and garlic. Add tomato, cumins and cardamon and cook for 1-2 minutes. Add broth and bring to boil. Add noodles, cover and cook until noodles are done dente. In a small bowl, combine cornstarch with some of the broth from the skillet and whisk until cornstarch is dissolved. Add to skillet and simmer for 3-5 minutes, until mixture starts to thicken. Stir in sour cream. Serve.

Panera Bread's Spinach Artichoke Baked Egg SouffleByTodd WilburIngredients:3 tablespoons frozen spinach, thawed3 tablesp...

Panera Bread's Spinach Artichoke Baked Egg Souffle
ByTodd Wilbur

3 tablespoons frozen spinach, thawed
3 tablespoons artichoke hearts, minced
2 teaspoons onions, minced
1 teaspoon red bell pepper, minced
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
1/4 cup shredded cheddar cheese
1/4 cup monterey jack cheese, shredded
1 tablespoon parmesan cheese, shredded
1/4 teaspoon salt
1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon butter, melted
1/4 cup asiago cheese, shredded

Preheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
*Serves 4.

Tidbits: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.
photo courtesy www.

RASPBERRY-MANDARIN WHIP ( (8 ounce) package cream cheese1/2 cup white sugar1 (12 ounce) conta...


1 (8 ounce) package cream cheese
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 bananas, sliced
1 (11 ounce) can mandarin oranges, drained
1 (16 ounce) package frozen raspberries

In a medium bowl, mix together the cream cheese and sugar until smooth and fluffy. Stir in the whipped topping. Fold in the bananas, mandarin oranges and raspberries. Transfer to a 9x13 inch baking dish, cover, and freeze for at least 4 hours. Remove from the freezer 1/2 hour prior to serving.

BACON & CREAM CHEESE DEVILED EGGS You can adjust the ingredients to your own taste.Ingredients: 1 Dozen Hard Boiled Eggs...


You can adjust the ingredients to your own taste.

1 Dozen Hard Boiled Eggs
4 slices of bacon (cooked & crumbled)
4 oz Softened Cream Cheese
1/4 Cup Mayonnaise
2 TBS Yellow Prepared Mustard
1/2 TBS Worcestershire Sauce
Cayenne Pepper To Taste
Salt & Pepper To Taste

1. Prepare eggs. Cool and peel.
2. Slice eggs lengthwise with a knife.
3. Gently remove yolks and place in a mixing bowl.
4. Add cream cheese, mayo, mustard, worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.
5. Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can simply cut a small corner of the bag off.
6. Squeeze mixture into the empty egg whites.
7. Top with a sprinkle of paprika and crushed bacon bits.
8. Best if chilled for at least 2 hours before serving.

Can't believe this is low carb! DELICIOUS!!!!


18 EMS D12 LN
Syracuse, IN


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