J and F Miniatures

30/07/2025

Spinach, Mushroom, and Ricotta Stuffed Zucchini

Ingredients:
4 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh parsley, for garnish

Directions:
Preheat the oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
Add the diced mushrooms and cook until softened, about 5 minutes.
Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
In a mixing bowl, combine the sautéed vegetables with ricotta and half of the Parmesan cheese.
Spoon the mixture into the zucchini boats and place them in a baking dish.
Sprinkle the remaining Parmesan cheese on top.
Bake for 25 to 30 minutes, or until the zucchinis are tender and the tops are golden.

27/07/2025

Irresistible Baked Zucchini and Cheese

Ingredients
3 medium zucchini, sliced
1 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup breadcrumbs
2 cloves garlic, minced
2 tablespoons olive oil.................
Full Recipe in Coʍmеոτ 💬

20/07/2025

Dakota x Colby's Summer 2025 litter!
Born 6.30.2025

Toy Australian Shepherd Pups
Mature Height Est. 14in
Mature Weight Est 15 - 20 lbs

All pups are full panel clear and vet checked. Will have first shots done, dewormed, and microchipped.

07/07/2025

Introducing Dakota x Colby's Summer 2025 litter!

Toy Australian Shepherd Pups
Mature Height Est. 14in
Mature Weight Est 15 - 20 lbs

All pups are full panel clear and vet checked. Will have first shots done and dewormed.

02/07/2025

STUFFED PEPPER CASSEROLE
Ingredients
1 pound ground beef
2 bell peppers, chopped
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon Worcestershire Sauce
1 (15 oz) can low sodium beef broth
1 (15 oz) can diced tomatoes
1 cup uncooked long grain white rice...............
Full Recipe in Coʍmеոτ 💬

01/07/2025

Dakota has welcomed 5 beautiful pups yesterday evening! Pictures to come!

27/05/2025

Looking for a sweet-tart treat that’s perfect for any occasion? These Very Berry Rhubarb Bars are bursting with flavor and oh-so-delicious!

Ingredients:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups rhubarb, diced
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice

Directions:
1. First things first! Preheat your oven to 350°F (175°C) and get an 8x8-inch baking dish ready by lining it with parchment paper.

2. In a good-sized mixing bowl, stir together the flour, rolled oats, brown sugar, baking soda, and salt. Once combined, drizzle in the melted butter and mix until you have a crumbly texture.

3. Now, take about two-thirds of this crumbly mixture and press it firmly into the bottom of your prepared pan to create a lovely crust.

4. In a medium saucepan over medium heat, combine the diced rhubarb, mixed berries, granulated sugar, cornstarch, and lemon juice. Cook this fruity mixture for about 5–7 minutes, or until it starts to bubble and thicken slightly.

5. Pour the delicious berry-rhubarb filling over the crust, spreading it out evenly. Then, take the remaining crumb mixture and sprinkle it on top for that perfect finishing touch.

6. Pop your creation into the oven and bake for 30–35 minutes, until the top turns a lovely golden color and the filling is bubbling away.

7. Patience is key! Allow the bars to cool completely in the pan before cutting them into squares. Enjoy these little bites of joy as a delightful dessert or a sweet snack!

24/05/2025

This Dolly’s Chicken and Stuffing Casserole is not just a meal; it's a warm hug on a plate! Perfect for chilly nights! 🥘💕

Dolly’s Chicken and Stuffing Casserole

Ingredients:
- 2 cups cooked chicken, shredded
- 1 box (12 oz) stuffing mix
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, milk, onion powder, garlic powder, and mixed vegetables. Stir until well combined.
3. In a separate bowl, prepare the stuffing mix according to the package instructions.
4. Grease a 9x13 inch baking dish and spread the chicken mixture evenly in the bottom.
5. Top the chicken mixture with the prepared stuffing, spreading it out evenly.
6. Bake in the preheated oven for 30-35 minutes or until the stuffing is golden brown and the casserole is heated through.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings

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04/05/2025

Expecting a litter of Toy Australian Shepherds out of Dakota x Colby early July 2025!

02/05/2025

27/04/2025

06/04/2025

Amish Sunday Savior Casserole

Ingredients:

Main Ingredients:
• 1 lb ground beef
• 1 medium onion, chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup frozen peas
• 2 cups cooked egg noodles
• 1 can cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheddar cheese, divided

Instructions:

1. Cook the Beef & Vegetables
1. Heat a large skillet over medium heat.
2. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon.
3. Stir in the carrots, celery, and frozen peas, cooking for a few minutes until slightly softened.
2. Prepare the Casserole Mixture
4. Add the cooked egg noodles to the skillet.
5. Pour in the cream of mushroom soup and milk, stirring until everything is well combined.
6. Mix in ½ cup of shredded cheddar cheese, stirring until melted into the mixture.
3. Assemble & Bake
7. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
8. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
9. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the cheese is golden and bubbly.
4. Serve & Enjoy
10. Let the casserole cool for a few minutes before serving.
11. Makes 6 servings—enjoy it on its own or paired with a fresh salad or crusty bread!

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes