Lyna Howells

Lyna Howells Join me on my YouTube channel
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Hello, my name is Lyna (Lena), and feeding people is my love language. Expect flour on the counter, stories in the recipes, and a little history in every bite. So grab a cup of tea, pull up a chair, and let’s make something beautiful.

03/19/2026

Full video and written recipe, with a secret tip can be found on my YouTube channel

03/04/2026

Full video is on my YouTube

Nan’s Swedish Meatballs
Ingredients:
1 lbs Ground beef
1 Cup Breadcrumbs
1 TBSP Grated parmesan cheese
2 Large Eggs
1 Medium Onion – Fine dice
1 Garlic clove – Minced
½ Can Tomato paste
1 Can Tomatoes
1 Cup Water
1 TBSP Flat leaf parsley – Chopped
1 TBSP Sweet Basil (Italian) – Chopped
½ Cup Vegetable oil
Salt & Pepper to taste

Directions:
1. In a bowl mix the ground beef, breadcrumbs, parmesan and salt and pepper
2. Form meatballs, a little smaller than a gold ball
3. Heat oil in a pan
4. Add the meatballs, cook until browned on all sides
5. Remove meatballs from the pan
6. Add onion to the pan, cook until golden brown
7. Add garlic to onion when there is 30-60 seconds left of cook time
8. Add tomato paste to the center of the pan, cook until it is a rich red color (2-3 mins)
9. Add the tomatoes and water; simmer for 30 minutes.
10. Add the meatballs, parsley and basil to the sauce.
11. Add salt and pepper to taste
12. Simmer for 2 hours, stirring every 20-30 minutes. If the sauce gets too thick just add a little more water
13. Serve and enjoy

03/02/2026

My Nan's Swedish Meatballs.. Full video and recipe premiering tomorrow morning on my Youtube channel

02/25/2026

I made shepherds pie and shepherds pies twice baked potatoes for dinner tonight, my guys LOVED it

02/11/2026

Sausage Gravy

Ingredients:
16 oz Ground sausage
1 Medium Onion
2 Garlic cloves
3 TBSP Butter
2 TBSP All Purpose Flour
1 Cup Milk
1 Cup Chicken Broth
¼ Cup Coffee
1 TSP Worcestershire Sauce
¼ TSP Liquid Smoke
1/4 TSP Ground Cinnamon
1/8 TSP Nutmeg
1 TSP Chicken Powder
1 TBSP Cajun Seasoning

Directions:
1. Dice the onion, and mince the garlic
2. In a hot pan melt 1 TBSP butter, add onions, cinnamon and nutmeg; Cook till translucent
3. Add the garlic, cook for 30 seconds, add the sausage and cook.
4. Once sausage is thoroughly cooked add salt, pepper, chicken powder and butter
5. Once butter is melted, add the flour; Cook until flour smells cooked and is browned.
6. Add the milk, chicken broth, coffee, Worcestershire sauce, liquid smoke, and Cajun seasoning; Stir and cook until thickened
7. Serve over biscuits

Notes:
- Can be refrigerated for 3 days
- If you want to keep it white; use 2 cups milk and remove the coffee
- If you want it dairy free, use 2 cups of chicken broth.

01/21/2026

Bangladesh chicken curry pasties, these are freakin delicious. My friend Rima cooked them for me, while I was in Canada. Now that I’m back home in Iowa, I wanted to re-create them so my family can enjoy them as well.

Full written recipe and video can be found on my YouTube. Link can be found in my bio, and pinned as the first comment

12/30/2025

Stuffed Mushrooms
Ingredients:
16 oz – Whole Mushrooms
16 oz - Ground Sausage
16 oz – Cream Cheese
8 oz - Shredded Cheese
Cajun Seasoning; To taste

Directions:
1. Preheat oven to 375F (190C)
2. Remove cream cheese from the fridge; you want it to be room temperature
3. Clean and remove stems from mushrooms; place them on a baking sheet
4. Cook the sausage
5. In a bowl mix the cream cheese, cooked sausage and cheese; stir till well blended
6. Add Cajun seasoning to your personal liking
7. Fill the mushroom caps with the filling
8. Bake for 15-20 minutes.
9. Remove from oven and allow them to cool for 10 minutes

Notes:
- The bigger mushroom make for better stuffed mushrooms
- Left over filling can be warmed up and used as a dip
- You can make these ahead, they are just as good at room temp as they are hot

12/29/2025

Follow the first link in the comments, to join my Grandson and I as we make my stuffed mushrooms. Full tutorial, and written recipe can be found on my YouTube.

12/26/2025

Nans Candy Cane Punch

Ingredients:
- 4 Cups Tang Orange Juice
- 46 Once can Pineapple Juice
- 2 Liter Canada Dry Ginger ale
- 20/24 Candy Canes
- Vanilla Ice Cream
- Candy Cane Sprinkles

Directions:
- Mix the pineapple juice, orange tang and ginger ale in a punch bowl
- Place candy canes around the rim of the punch bowl
- Form ice cream into balls and place on top of mixture
- Sprinkle with candy cane sprinkles
- Let sit 5-10 minutes
- Serve and enjoy

10/12/2025

Homemade Hamburger Helper; Beef Stroganoff
(Makes Four Servings)

Ingredients:
½ Box (8ox) Elbow/Macaroni Pasta
1 Can Cream of Mushroom Soup
1 Pound Ground Beef
1 Medium Onion; Chopped
2 Garlic Cloves; Minced
2 TBSP Cajun Seasoning
¼ TSP Ground Cinnamon
2 TBSP Butter
Worcestershire sauce
Liquid Smoke
Salt & Pepper to taste

Directions:
1. Cook the pasta according to the box directions
2. In a skillet, melt the butter, add the onions and cinnamon; Cook until onions are caramelized
3. Add garlic and cook until it is aromatic; around 1 minute
4. Add the ground beef, 1 TBSP of Cajun seasoning, a dash of liquid smoke and a couple shakes of Worcestershire sauce, salt and pepper; Cook until beef is cooked through
5. Add mushroom soup, the rest of the Cajun, a dash of liquid smoke and a couple shakes of Worcestershire sauce, stir till blended, add salt and pepper to taste. Cook over medium low heat
6. Add the cooked pasta with ¼ cup of the pasta water to the meat mixture, stir until everything is well blended
7. Serve and enjoy

Notes:
1. You can use ground chicken or pork instead of the beef, to make it even more affordable
2. If you do not have an onion or garlic, you can use 1 TBSP onion powder & 1 TSP Garlic powder when making the sauce.
3. To change things up a little, use 2 TBSP Curry powder and ½ TSP Cayenne pepper instead of the Cajun seasoning.
4. Will keep in the fridge for 4 days. Warms up easily to pack as a work lunch.

Cost:
Pasta – $2.00
Soup – $1.50
Ground Beef – $7.00
Onion - $0.69
Garlic - $0.77
Butter -$0.40
Spices – $1.00
Total - $13.36
Which means this meal cost $3.34 per serving

10/02/2025

Pumpkin Spice Chocolate Chip Cookies

Ingredients:
- 2 sticks unsalted butter (1 cup)
- 60 grams Granulated Sugar (1/4 Cup)
- 255 grams Light Brown Sugar (1 ¼ cups/packed)
- 1 Large Egg
- 1 Egg Yolk
- 2 TBSP Milk
- 2 TSP Soy Sauce
- 1 ½ TSP Vanilla Paste
- 1 Cup Pumpkin Puree
- 440 grams Bread Flour (2 ¾ cups)
- 1 TSP baking soda
- 1 TSP Ground Cinnamon
- ½ TSP Nutmeg
- ¼ TSP Allspice
- 1/8 TSP Ground cloves (optional)
- 320 grams Semi-sweet Chocolate Chips (2 ½ Cups)

Directions:
1. Brown your butter in a pot; let cool to room temperature.

2. Add the browned butter and both sugars into the bowl of a stand mixer with a paddle attachment. Blend until everything is creamed together; about 1 minute.

3. Add the egg, egg yolk, milk, vanilla, soy sauce and pumpkin puree. Mix until well blended.

4. In a bowl add the bread flour, salt, baking soda, and spices; whisk until evenly blended

5. Add the flour mixture to the stand mixer in 3 increments. Run mixer on a low speed so you don’t over mix the dough

6. Remove the bowl from the stand mixer, with a spatula make sure everything is well blended, add the chocolate chips and stir till well blended.

7. Chill dough for a minimum of two hours in the fridge. Can be chilled overnight.

8. Preheat oven to 375F/190C.

9. Remove dough from fridge. Using a small cookie dough scoop, portion the dough onto your cookie sheets. (If you don’t have a cookie scoop, use 2 teaspoons) Gently press the dough down.

10. Bake for 12 minutes, rotating the cookie sheets at 6 minutes.

11. Remove from oven, place cookies on a cooling rack, and enjoy.

Notes:
- If you don’t want brown butter, melt butter in the microwave, heating for 30-second increments.

- Sub soy sauce with 1 TSP salt

- To make these vegan; Sub vegan chocolate chips for the chocolate chips/ Sub melted Vegan butter for the browned butter/1/4 cup plain apple sauce for the egg and egg yolk.

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Le Mars, IA
51031

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