Category Archives: Recipes

Tattoo addict inks 95 percent of his body, reveals what he looked like just 5 years ago

Tattoos are just one of many ways to express one’s individuality. While some people go with a little tattoo, others go all out, decorating entire body parts.

Tristan Weigelt, a 26-year-old tattoo apprentice covered in extreme body art, made headlines after showing what he looked like prior to using his body as a canvas.

The before photos were astounding.

Keep reading to see the pictures.

Weigelt’s journey to covering 95 percent of his body in tattoos began when he was 20.

“It’s kind of weird looking at myself without all the tattoos,” he told the Daily Star.

“But funnily enough I still feel exactly the same as before on the inside.”

Out of all the tattoos, he said the most painful were the ones he got on his face and head, comparing it to being scraped with a metal brush.

“It was six full day sessions taking between five and six hours and the pain was probably an eight out of 10.”

While many people get a tattoo with a special meaning in mind, Weigelt said there are no hidden messages or meanings behind his body art.

After five years, Weigelt has spent $50,000 on tattoos.

For those considering a tattoo, Weigelt says, “Get what you love and what makes sense to you. I see so many people worried about a certain tattoo fitting them or it not being their style. If you like it – then get it.”

Wow. What an incredible transformation!

Would you ever consider getting tattoos on your entire body? I’m not sure I would.



Chicken Noodle Soup


  • 1 pound boneless, skinless chicken breasts or thighs.
  • 8 cups of chicken broth.
  • 2 cups. water.
  • 2 medium carrots, peeled and cut into slices.
  • 2 celery stalks, sliced.
  • 1 medium onion, diced.
  • 3 garlic cloves – minced.
  • bay leaf;
  • 1 tsp. Dried thyme.
  • 1 teaspoon of dried parsley.
  • Salt and pepper to taste.
  • 2 cups of egg noodles.

How To Make Chicken Noodle Soup

Prepare the chicken first. If you are going to use chicken breast, then you have to cut it into small pieces. When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.

Heat the oil in a large saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and put it in a separate place.

Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in. Continue cooking for about five minutes or until the vegetables begin to soften.

After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.

Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.

While the soup is boiling, independently prepare the egg noodles, following the instructions on the box. Once cooked, rinse and set aside.

After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot. Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.

After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.

Taste the soup and adjust the seasoning with salt and pepper if needed. Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.


My husband’s favorite dessert is anything chocolate. Although we are committed to a healthy eating lifestyle, we do splurge on holidays. This year for Father’s Day I made my husband a Chocolate Mound Cake, and he said it was the best cake I’ve ever made. I usually like to prepare our food from scratch, but I took the easy way out and used a cake mix. Even though my morning sickness is getting better, it still hits every day, so this momma needed an easy solution. This Chocolate Mound Cake got such rave reviews from my husband and kids I thought I’d share with you.


  • 1 cake mix ( white or yellow cake mix )
  • ½ cup cocoa
  • ½ cup sugar
  • 2 cups chocolate chips
  • 1 cup chocolate syrup
  • 8 oz. tub Cool Whip
  • 2 cups Coconut, shredded

How To Make Mounds Cake

1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.

2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.

3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.

4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.

5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve



  • 1/4 cup flour you can use gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 lb chicken legs about 3-4 large chicken legs
  • 2 tablespoons olive oil
  • 10 oz mushrooms each sliced in half
  • 3 garlic cloves minced
  • 1 tablespoon olive oil if needed1 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream


In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.   On a large plate, dredge chicken legs in this seasoned flour mixture

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.

Flip chicken legs over to the other side and brown the other side for about 3 minutes.

Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.  Add 1/4 teaspoon of salt and stir.

Place chicken legs back in the pan.

Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.

Remove the cooked chicken legs to a plate and keep warm.

Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.

Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up.

Dump and Bake Meatball Casserole

We have all learned how easy it is to make Dump Cakes, right? Well making Main Courses or casseroles as Dump meals make preparing dinner easier and dinner can be done in a shorter amount of time.

This Dump and Bake Meatball Casserole is hearty, it is filling, and will put smiles on everyone’s face.

If you’re looking for an easy dump-and-bake recipe, this dump-and-bake meatball casserole is the perfect meal to make! It only requires a few simple ingredients and can be made ahead of time. Plus, it’s freezer friendly for those busy weeknights!

This dump-and-bake supper is absolutely one of those meals! Italian cuisine (and pasta specifically) is always a big hit in my house. The best part of this comfort food casserole, however, is that YOU DON’T EVEN HAVE TO BOIL THE PASTA!! Awesome, right?


  • 1 Bag frozen meatballs defrosted
  • 1 Jar marinara or spaghetti sauce
  • 3 Cups of water
  • 1 Box Bowtie pasta
  • 1 tsp. Italian seasoning
  • 1 ½ C. Mozzarella cheese
  • ¼ C. Parmesan cheese grated

How To Make Dump and Bake Meatball Casserole

  1. Preheat the oven to 400 degrees.
  2. Add the meatballs, jar of sauce, water, pasta an Italian seasoning to a high sided oven-proof pot or skillet. Stir to combine.
  3. Bake covered for 35 minutes.
  4. Top with cheeses and bake for an additional 10-15 minutes. Let sit for 10 minutes before serving.


Welcome to the world of culinary delights where we transform mundane leftovers into delectable creations. In this article, we’ll explore the art of making Potato Pancakes, a delightful recipe that breathes new life into your Thanksgiving leftovers.

Unveiling the Ingredients

Let’s kick off our culinary adventure by gathering the essential ingredients for our Potato Pancakes:

Leftover Mashed Potatoes 2 cups
Flour 1/4 cup
Milk 1/4 cup
Beaten Egg 1
Minced Onion 1 tablespoon
Minced Green Pepper 1 tablespoon
Bacon Drippings/Oil As needed
Salt and Pepper To taste (optional)

Crafting the Perfect Potato Pancakes

Follow these simple steps to create golden-brown perfection:

  1. Combine the Ingredients In a mixing bowl, blend the mashed potatoes, flour, milk, beaten egg, minced onion, and green pepper. Add salt and pepper to taste.
  2. Forming the Patties Shape the mixture into 3-inch round patties, ensuring an even distribution of ingredients.
  3. Heating the Skillet Heat bacon drippings or cooking oil in a skillet over medium heat.
  4. Frying to Perfection Carefully place the patties in the skillet, frying until they achieve a beautiful golden-brown hue on both sides.
  5. Draining and Serving Once cooked, let the pancakes drain on paper towels. Serve them hot, savoring the mouthwatering aroma.

A Culinary Delight: Enjoying Your Potato Pancakes

Revel in the delightful experience of savoring your freshly made Potato Pancakes, adding a touch of creativity to your Thanksgiving leftovers.

Exploring the Flavors: A Gastronomic Journey

Embark on a gastronomic journey as we delve into the flavors and textures that make Potato Pancakes a culinary masterpiece.

A Symphony of Leftovers

Potato Pancakes harmoniously blend mashed potatoes, transforming them into a crispy exterior with a soft, flavorful interior.

The Art of Pattymaking

Crafting the perfect patty requires finesse. Achieve the right balance, ensuring each bite is a burst of savory goodness.

The Sizzle in the Skillet

The sizzling sound as the patties hit the hot skillet is music to the ears, promising a delightful crunch with every bite.

Golden Brown Magic

Achieving the ideal golden-brown color is an art. It signifies the perfect union of textures and flavors.

Aromas that Captivate

The enticing aroma wafting from the skillet is an invitation to a feast, promising a sensory delight.

Serving Elegance

Draining on paper towels ensures the pancakes maintain their crispiness, adding an element of elegance to the serving process.

In conclusion, Potato Pancakes offer a fantastic way to transform Thanksgiving leftovers into a culinary masterpiece. Embrace the flavors, enjoy the process, and savor the delicious results. Give your leftovers the makeover they deserve with this simple yet exquisite recipe.

Also read: 

Garlic Milk Is The Home Remedy That’ll Give You Relief From Sciatica And Back Pain

Back pain is one of the leading causes of disability. In fact, 1 out of 10 people around the world suffers from this health condition. Therefore, people pay billions of dollars to relieve the pain and discomfort but, often get no positive outcome.

Sciatica pain is a common back issue, felt all along the sciatic nerve. It is accompanied by numbness, and tingling and occurs due to a herniated disk, bone spur on the spine, or spinal stenosis. The pain is usually managed with painkillers, which is often an ineffective and harmful way to treat this issue.

Luckily, there is a powerful natural way to soothe the pain of this health condition. Mainly being used by our ancestors, it helps to strengthen the immune system, improve heart health, fight inflammation, and lower the risk of cancer. It’s known as the garlic milk, the real natural remedy that’ll provide great back relief.

Garlic milk is a completely safe remedy and contains only two ingredients. Garlic itself boosts the immune system, fights inflammation, improves heart health, lowers the risk of cancer, and cures infections. While in combination with milk, it provides a powerful source of protein, calcium, and vitamin B12, which makes it an excellent back pain cure.

Here is the garlic milk home remedy:


  • 250 ml Milk
  • 4 crushed, garlic cloves
  • Honey, to taste


In a saucepan, over medium heat, add the crushed garlic and the milk. Over low fire, heat the mixture until it starts boiling. Then, take it off the heat, leave it to cool, and add honey.

You should drink this mixture once per day. Despite soothing back pain, this powerful drink supports overall health in numerous ways.

Here are few other health benefits:

  • Treats insomnia
  • Boosts the immune system
  • Improves blood circulation
  • Fights impotence
  • Eases coughs and chest congestion
  • Promotes heart health
  • Manages arthritis symptoms
  • Detoxifies the body
  • Enhances the function of the liver
  • Aids digestion
  • Accelerates the recovery process

After tasting this, I can never eat meatloaf any other way again!

Embark on a culinary journey as we explore the art of making a mouthwatering Meatloaf with Mashed Potatoes and Cheese. This recipe combines ground beef, onions, and a creamy mashed potato layer, crowned with melted cheddar cheese. Follow our detailed guide to create a masterpiece that will leave your taste buds craving for more.


Ground beef 1 1/2 pounds
Egg 1
Onion, chopped 1
Milk 1 cup
Dried bread crumbs 1 cup
Salt and pepper To taste
Potatoes, peeled 2 pounds
Butter 1/4 cup
Milk 1/2 cup
Shredded cheddar cheese 1 cup



  1. Preheat the Oven:
    • Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Mix the Meatloaf Ingredients:
    • In a large bowl, combine 1 1/2 pounds of ground beef, 1 egg, 1 chopped onion, 1 cup of milk, 1 cup of dried bread crumbs, and salt and pepper to taste.
  3. Shape and Place in Dish:
    • Form the mixture into a loaf shape and place it in a lightly greased 9×13 inch baking dish.
  4. Bake:
    • Bake the meatloaf in the preheated oven for 1 hour until it reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).

Mashed Potatoes:

  1. Boil the Potatoes:
    • While the meatloaf is baking, boil 2 pounds of peeled and quartered potatoes in salted water until tender (about 15 minutes).
  2. Prepare the Mashed Potatoes:
    • Drain the potatoes and return them to the pot. Add 1/4 cup of butter and 1/2 cup of milk. Mash until smooth, creamy, and well-mixed. Season with salt and pepper to taste.

Assembling and Finishing:

  1. Drain Excess Fat:
    • Once the meatloaf is done baking, carefully drain any excess fat from the baking dish.
  2. Spread Mashed Potatoes:
    • Spread the mashed potatoes evenly over the meatloaf.
  3. Add Cheese:
    • Sprinkle 1 cup of shredded cheddar cheese over the mashed potatoes.
  4. Final Bake:
    • Return the dish to the oven and bake for another 15 minutes, or until the cheese is melted and lightly browned.
  5. Let Stand and Serve:
    • Allow the dish to stand for a few minutes before slicing. Serve hot and enjoy the delicious Meatloaf with Mashed Potatoes and Cheese!



Not gonna lie, this dish kinda changed my entire life. Whoa!

Philly Cheesesteak Casserole is a delightful twist on the classic sandwich, offering a convenient and flavorful way to enjoy the iconic Philly Cheesesteak flavors. In this article, we’ll guide you through a comprehensive recipe, step by step, ensuring a delightful culinary experience.


Olive Oil 1 tablespoon
Large Onion 1, sliced
Green Bell Pepper 1, sliced
Ribeye Steak 1 pound, thinly sliced
Salt To taste
Pepper To taste
Garlic Powder 1 teaspoon
Shredded Provolone Cheese 2 cups
Large Eggs 4
Milk 1/4 cup
Crescent Roll Dough 1 can (8 oz)
Optional Toppings Chopped pickled jalapeños, sautéed mushrooms, additional shredded cheese


  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Sauté Vegetables: Heat olive oil in a skillet, sauté onions and bell peppers until caramelized.
  3. Cook Ribeye Steak: Increase heat, add sliced ribeye, season with salt, pepper, and garlic powder. Cook until browned and set aside.
  4. Prepare the Base: Lay crescent roll dough in the baking dish, pinch seams to seal.
  5. Layer Ingredients: Sprinkle half of the provolone cheese over the dough. Layer steak, onions, and bell peppers.
  6. Whisk Eggs and Milk: In a bowl, whisk eggs and milk, then pour evenly over the steak and vegetables.
  7. Add Remaining Cheese: Top with the remaining provolone cheese and optional toppings.
  8. Bake: Bake for 20-25 minutes until golden brown and set.
  9. Cool and Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy the comforting taste of Philly in every bite.

I was not expecting this to come out as delicious as it did! It quickly became a new family favorite.

Indulge your taste buds in the savory delight of Italian Chicken Pasta, a mouthwatering dish that combines the richness of boneless, skinless chicken breast cutlets with the classic flavors of Italy. This article provides a step-by-step guide on crafting this culinary masterpiece, from assembling the ingredients to creating a sumptuous sauce.


Boneless, skinless chicken breast cutlets 5
Spaghetti noodles 12 oz
Flour ½ cup
Salt 1 tsp
Pepper ¼ tsp
Garlic powder 1 tsp
Italian seasoning 2 tsp
Oil 2 tbsp

For the Sauce:

Butter 4 tbsp
Onion, chopped 1
Minced garlic 4 tsp
Small tomatoes, diced 2
Flour 1 tbsp
Heavy whipping cream 1 cup
Parmesan cheese, grated ½ cup
Italian seasoning 1 tsp
Salt ½ tsp
Red pepper flakes ¼ tsp


  1. Prepare Spaghetti:
    • Cook the spaghetti according to your liking.
    • Drain and set aside.
  2. Coat Chicken:
    • In a Ziploc bag, combine ½ cup flour, 1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning.
    • Place the chicken in the bag and shake to coat well.
  3. Cook Chicken:
    • Heat 2 tbsp oil in a large skillet over medium-high heat.
    • Add the coated chicken and sauté until browned on each side and cooked through.
    • Remove the chicken from the skillet and set aside.
  4. Prepare Sauce:
    • In the same skillet, add 4 tbsp butter and reduce the heat to medium.
    • Sauté 1 chopped onion until softened.
    • Add 4 tsp minced garlic and sauté for 30 seconds.
    • Introduce 2 small diced tomatoes and continue sautéing.
    • Sprinkle in 1 tbsp flour and stir to combine.
    • Add ¼ tsp red pepper flakes and 1 tsp Italian seasoning.
    • Whisk in 1 cup heavy whipping cream and ½ cup grated Parmesan cheese.
    • Sauté until the sauce thickens.
  5. Combine and Serve:
    • Stir the cooked spaghetti into the sauce.
    • Add the cooked chicken back into the skillet before serving.
  6. Enjoy:
    • Plate your Italian Chicken Pasta and savor the delicious blend of flavors.