Friday, September 28, 2012

Cheeseburger Grilled Cheese

This sandwich is inspired by a dish at a fast food chain by me called sonic.  My boyfriend LOVES their hamburger that come on bread like grilled cheese and has barbeque sauce and an onion ring.  I decided to try out something like it and it was delicious! I will be definitely making these again soon... they are super fast and easy!

Ingredients ( This is for four sandwiches)

  • 1 pound of ground beef
  •  8 pieces of american cheese
  • 1 carton of button mushrooms
  • 1 tablespoon of montreal seasoning per burger
  • 8 pieces of Italian bread
  • Butter

  1. Split your ground beef into four balls
  2. Flatten balls out as thin as you can get them and sprinkle with seasoning
  3. Place them in a big frying pan and brown both side of burger
  4. Remove from pan and place on a plate and cover with foilk
  5. Butter one side of each piece of bread
  6. Place your cheese on top of bread, and then place mushrooms on top of cheese
  7. Place your bread on top of mushrooms 
  8. Cook like you would a normal grilled cheese, and one minute before done cooking add your burger to the bread and finish cooking!
Final Product

Thursday, September 27, 2012

Lazy Casserole

What is better then a meal that you can throw everything in one dish and bake it... nothing if you ask me.  I found the recipe on  I must say this may be one of my favorite things I made.  It was really really easy to make and it was awesome!

  • 1 pound of italian sausage
  • 1.5 pound of potatoes 
  • 1 bag of frozen peppers and onions
  • 2 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 1 cup chicken broth
  • 4 tablespoon balsamic vinegar
  • I forgot to put the carrots in mine but I would put a bag 15 oz bag carrots in as well.

  1.  Preheat your oven to 425 degrees
  2. Cut your potatoes into fours and cover the bottom of the roasting pan
  3. Place your bag of peppers and onions on top of the potatoes
  4. Mix your chicken broth, Italian seasoning and garlic and pour evenly on top of potatoes
  5. Cover with foil and bake for 35 minutes
  6. While this is baking lightly brown your sausage and cut in halves (it does not need to be fully cooked)
  7. After 35 minutes take out casserole and place sausage on top
  8. Drizzle your vinegar on top of sausage and place back in oven UNCOVERED
  9. After 15 minutes turn sausage over and place back in oven for 10 more minutes
Final Product

Wednesday, September 26, 2012

Really Random Post to awesome blogspot users!

As you all know I have started this cooking blog to offer some great recipes for everyone.  I really love cooking and try and do recipes that are pretty easy and taste awesome.  I am really trying to get some feedback and would love to do recipes that people have suggestions for.  It would be awesome to get some subscribers and know what you think.  I would love to answer any questions as well!  I look forward to hearing from you all!!!

Cheesy Pasta Bean Casserole

The other day I really got a craving for some pasta....but I did not want anything with meat in it.  I also wanted some type of recipe that I could have a lot left over to pack for lunch.  I searched for vegetarian casseroles and came across one on  The perfect way to describe this recipe is spaghetti with a twist.  It has the classic taste of spaghetti but the beans give it an extra kick and make it very tasty!!


  • 1 box of penne pasta
  • 1 14.5 oz can of diced tomatoes
  • 2 16 oz cans of kidney beans (rinsed and drained)
  • 1 26 oz jar of pasta sauce (I used garden combo)
  • 2 cups shredded mozzarella cheese

  1. Preheat oven to 375 degrees
  2. Prepare pasta to al dente and drain.
  3. Add your beans, tomatoes and sauce to the pasta.
  4. Transfer to a casserole dish.
  5. Sprinkle your mozzarella cheese on top
  6. Bake for about 35-40 minutes or until cheese is golden brown.

Final Product

Tuesday, September 25, 2012

Three Bean Chili

I love a good chili... I have to say that chili is actually one of my favorite foods when done right.  I am always looking for different chili recipes, and so far all of them have turned out really good.  I must say this one is by far my favorite on account there are so many beans (which are my favorite part of chili.)

Please leave any comments or questions it would be much appreciated!


  • 1 pound of ground beef 
  • 1 bag of frozen green and red peppers with onion
  • 2 cloves of minced garlic
  • 2 cups of water
  • 1 14.5 oz can diced tomatoes
  • 1 packet of mild taco seasoning 
  • 1 15.5 oz can of great northern beans (rinsed and drained)
  • 1 15 oz can of black beans (rinsed and drained)
  • 1 15 oz can of pinto beans (rinsed and drained)
  • Cheddar cheese and sour cream for topping

  1. In a large pan  over medium heat cook your ground beef and onion pepper mix, until meat is no longer pink.
  2. Drain your meat mixture.
  3. Add your garlic to the meat and cook for 1 more minute.
  4. Stir in your water, taco seasoning and tomatoes and bring to a boil.
  5.  Once boiling reduce heat and let simmer for 30 minutes.
  6. Add your beans and continue to simmer for another 30 minutes
  7. Serve with sour cream and cheese
Final Product

Sunday, September 23, 2012

Pizza Dip

As I promised here is another Sunday night football dip! I had a hard time deciding what dip to make but I decided hey who does not love pizza... in dip form!  I made this one up completely and let me tell you it tasted just like pepperoni pizza.  You could definitely add your own topping to this as well and I am sure it would taste just as good!  Please feel free to write any comments or questions and would love some subscribers =)


  • 1.5 packages of reduced fat cream cheese 
  • 1 14.5 oz can of pizza sauce 
  • 2 tablespoons of Italian seasoning
  • 2 cups of shredded mozzarella cheese
  • 1/4 pound of deli pepperoni chopped up

  1. Preheat your oven to 350 degrees
  2. Heat your cream cheese for 1 minute or until soft enough to spread
  3. Spread your cream cheese on the bottom of a pie dish
  4. Pour your sauce on top of cream cheese and spread evenly
  5. Place your Italian seasoning on top of cream cheese
  6. Place your pepperoni on top of Italian seasoning
  7. Place your cheese on top of pepperoni
  8. Place in oven for 10-15 minutes or until cheese is completely melted
Before serving


Saturday, September 22, 2012

Lasagna Soup

I love lasagna....and sometimes I am just not in the mood to make lasagna since it is so time consuming.  I came across a recipe for something called lasagna soup. I knew I had to try something like that.  It was really easy to make (much easier then regular lasagna) and tasted awesome.  This was super filling as well, all of us who ate it took way more then we could eat because it was very filling.


  • 1 pound ground beef
  • 1 bag of mixed frozen onions and green peppers
  • 2 garlic cloves minced
  • 2 14.5 oz cans of reduced sodium beef broth
  • 2 14.5 oz cans of diced tomatoes 
  • 1 oz can of tomato sauce
  • 1 cup of frozen corn
  • 1/4 cup of tomato paste 
  • 2 tablespoons of Italian seasoning 
  • 1/4 teaspoon of pepper 
  • 2.5 cups uncooked spiral noodles
  • Mozzarella cheese for topping

  1. In a large pot brown ground beef with peppers and onion until meat is not longer pink, drain any excess liquid
  2. Add your garlic and cook for an extra minute
  3. Add all of your ingredients but the pasta and bring to a boil.
  4. Once mixture is boiling add your pasta.
  5. Once your mixture begins to boil again let boil for 10-12 minutes or until pasta is tender
  6. Serve with cheese
Final Product

Wednesday, September 19, 2012

Stuffed Chicken

I have been seeing a lot of recipes going around for different stuffed chicken.  I have never made any type of chicken before... so I thought why not give it a try.  I made a really easy filling, and it turned out great.  I will try a more complex stuffing next time, but this one was easy and really really tasty.


  • 4 chicken breasts
  • 1 tablespoon onion powder
  • 1 tablespoon parsley
  • 1 tablespoon minced garlic
  • 1 stick of butter cut into 1.5 inches
  • Egg
  • 1 tablespoon of water
  • 1/4 cup of flour
  • 1/2 cup bread crumbs
  • 1 cup of mozzarella cheese

  1. Preheat oven to 350 degress
  2. Pound out chicken so that it is flat
  3. Mix together your onion powder, parsley and garlic powder in a small bowl
  4. Mix your flour and bread crumbs into another bowl
  5. Mix your egg and water in another bowl
  6. Place your onion mixture onto the chicken towards the middle and then place your butter on top of mixture
  7. Roll your chicken and then place in egg mixture and shake off any excess
  8. Place your chicken in the flour and place on a greased baking dish
  9. Bake for 20-25 minutes until golden brown
  10. Take out of oven and place your mozzarella cheese on and let melt
  11. Serve and enjoy!
Final Product

Tuesday, September 18, 2012

Beef Crescent Rolls

I saw this recipe going around Pinterest and I knew that I had to try it.  I have been on a kick with making things with crescent rolls, and this fit right along with that.  These were super easy and fast to make, and tasted awesome.  I am going to start trying to make some meals in under 30 minutes for those who are in a rush! This would definitely qualify for a quick, easy and delicious meal!  The original recipe came from the blog Six Sisters Stuff check her out they have some awesome stuff!


  • 1 pound of ground beef
  • 1 can of diced green chiles
  • 1 8oz package of cream cheese (softened)
  • 1/2 tsp of cumin
  • 1/2 tsp of chili powder
  • 3 8 count package of crescent rolls

  1.  Preheat oven to 375 degrees
  2.  Brown your ground beef with the green chiles until no longer pink...and drain any excess fat
  3. Add your softened cream cheese, cumin and chili powder and mix so there are no cream cheese clumps
  4. Remove mixture from heat
  5. Spread out your crescent rolls on a UNGREASED cookie tray
  6. Place a spoonful of your meat mixture close to the smaller part of the crescent roll (I had a little extra meat mixture left)
  7. Roll up your crescent roll and place about 2 inches apart on baking sheet
  8. Place in oven for about 10-15 minutes or until light brown on top
Final Product

Final Product out of oven

Sunday, September 16, 2012

Texan Trash Dip

It's football season!  My roommate, boyfriend and good friend are huge Steelers fan.  I am indifferent towards football... but this gives me a chance to try out a bunch of appetizers from pinterest!  This particular one came from Life as a Loft House  I decided that from now on every Sunday I will be making a new dip/appetizer so come and check them out. 

On another note I am really trying to figure out what other people like so I would to hear from you all!!


  • 2 cans of traditional refried beans
  • 1 block of 1/3 the less fat cream cheese
  • 1 8oz container of sour cream
  • 1 envelope of taco seasoning
  • 2 cups of  shredded sharp cheddar cheese
  • 2 cups of shredded Mexican cheese
  1. Preheat oven to 350 degrees
  2. Heat your cream cheese for about 40 second in the microwave, to make soft enough to mix
  3. Mix your cream cheese with the sour cream until smooth
  4. Add your taco seasoning and refried beans, mix until very smooth.
  5. Sprinkle your cheese on top of dip and place in oven
  6. Cook for 25-30 minutes until cheese is melted and a little crispy
  7. Let sit for 5 minutes and serve
Final Product Before Served

Final Product Served

Saturday, September 15, 2012

Cheesy Tater Tot and Chicken in the Crockpot

I really love tater tots, actually I just love potatoes.  I heard someone talking about this recipe that they used with tater tots and chicken.  I never thought of using those two together... in a crockpot.  I made this today and it was so good.  It had the great taste of tater tots, and the chicken and cheese gave it just a little extra to make it a recipe to do again!

  • 1 32 oz package of frozen tater tots
  • 3/4 cup of milk
  • 2 cups of shredded sharp cheese
  • 1 pound of chicken cut into bite size pieces
  • 1 cup of breadcrumbs

  1. Spray the bottom of your crock pot with cooking spray
  2. Place half the bag of tater tots on the bottom of crockpot
  3. Place half of the cheese on top of tater tots
  4. Place your chicken on top of tater tots
  5. Place remaining cheese on top of chicken 
  6. Add your milk to the top of the crockpot
  7. Place your crock pot on low for 6 hours
  8. 30 minutes before it is done add your breadcrumbs
  9. Turn your crock pot off and serve with favorite vegetable!
Final Product

In the crockpot

After serving

Friday, September 14, 2012

Chicken and Veggie Bake

I love recipes where everything can go in one dish...and it turns out delicious.  I make a meal planner everytime before I go to the store, and I had a recipe for chicken and veggie bake.  I went to make this recipe for dinner and realized it was supposed to be made in the crockpot.  I adjusted the recipe and made it in a casserole dish and let me tell you it was DELICIOUS.


  • 1 pound of chicken cut into bite size pieces
  • 2 cans of whole potatoes
  • 1 bag of frozen green beans
  • 1 bottle of light italian dressing
  • Italian seasoning for taste

  1. Preheat oven to 350 degrees
  2. Grease your casserole dish and place chicken on bottom
  3. Use half of the iitalian dressing and make sure your chicken is fully covered.
  4. Add  your potatoes to the top (I broke my potatoes into quarters because they covered more of the dish)
  5. Add your green beans to the top of the potatoes and sprinkle with remaining Italian dressing.
  6. Place in oven for 30 minutes 
  7. Remove for oven and serve!
Final Product

Thursday, September 13, 2012

Southwest Bake

Let me just start this post by saying this is definitely one of my favorite things I have made in a LONG time.  There are times where I am just not in the mood for any meat, but finding a recipe that everyone will eat is challenging.  I saw in a magazine for something called southwest baked.  There was a lot of ingredients that I knew people would not like so I changed it up and made it my own and it was SO good.


  • 3/4 cup of rice 
  • 1 and 1/2 cups of boiling water
  • 1 15 oz cans of black beans rinsed and drained
  • 1 14.5 oz can of diced tomatoes
  • 1 8 oz can of diced green chiles
  • 1 cup of salsa
  • 1 cup non fat sour cream
  • 1/4 block of cheddar cheese cut into cubes
  • 1/4 block of Monterrey jack cut into cubes

  1. Preheat oven to 350 degrees
  2. Boil your water, and once boiling add rice and let sit for about 5 minutes.  I still had a little bit of water left so I drained it.
  3. Dump your rice into a big bowl, add all of your cans, salsa, sour cream and the cheddar cheese to the rice and mix well
  4. Bake for 35 minutes
  5. Remove from oven and top with your monterrey jack cheese and back for about 8 more minutes
  6. Let sit for 5 or more minutes and serve!

Final Product

Wednesday, September 12, 2012

Cheesy Chicken, Broccoli and Rice Casserole.

As I promised here is the meal that I had with those delicious baked potatoes.  I have to say this was absolutely delicious, and it was one of those things where it was even better left over.  I sometimes get in the mood for rice and broccoli and this recipe cured all my cravings.  It was extremely fast and easy to make, and tasted AWESOME.


  • 1 package of Lipton Broccoli and cheddar Rice
  • 2 cups boiling water
  • 2 cups of cooked shredded chicken
  • 2 cups of frozen broccoli
  • Garlic powder 
  • 1 cup cheddar cheese

  1. Preheat oven to 425 Degrees,
  2. Boil your water, while water is boiling shred your chicken
  3. Add your packet of rice to the bottom of dish, top with boiling water and mix well.
  4.  Add your chicken to the top of rice, and sprinkle with garlic powder
  5. Bake for 10 to 15 minutes
  6. Remove from oven and add your frozen broccoli and cheese
  7. Bake covered with foil for 10 miuntes
  8. Remove from oven and let sit for 5 minutes and serve.
Final Product

Tuesday, September 11, 2012

Cheesy Hasselback Scalloped Potatoes

I love baked potatoes, and am always looking for ways to spice them up.  My roommate came across a recipe and she told me how to make them and I thought why not give them a try.  I must admit they were harder to make then they looked, also I had to switch up how I did it in the middle because the slice were not working.  Overall though they were really tasty and I would definitely make them again!  I actually made this as a side dish to casserole I made which I will be posting tomorrow which was equally delicious.


  • 3 russet potatoes rinsed
  • 1/2 stick of butter
  • 1 block of sharp cheddar cheese
  • Seasoned basting oil ( I used Wegmans basting oil)
  • Garlic Powder
  • Salt and pepper
  1.   Cut slices into your potatoes about an inch apart (make sure they are not to close because the ingredients will pop out.  The easiest way to do this is to cut a slice and  then put the ingredient into the slice)
  2. Cut your butter and cheese into small slice and alternate putting cheese then butter into your slice.
  3. Place on baking dish and drizzle with basting oil
  4. Top with salt, garlic powder and pepper to season
  5. Bake at 400 for 45- 60 minutes. For smaller potatoes check oven at 45 minutes.
  6. Remove from oven and sprinkle with cheddar cheese.
  7. Let melt and serve.

Final Product

Monday, September 10, 2012

Buffalo Chicken Dip

Here is yet again another buffalo chicken recipe. This recipe is probably everyone's favorite appetizer I make, and every time I make it there is none left over.  I made this last night for the football game and it was gone before the end.  I have tried many recipes for buffalo chicken dip but this by far is my favorite one.


  • 2 cups of shredded rotisserie chicken, or 2 cans of chicken. ( I like the tasted of the rotisserie chicken much better but the cans work great if you are in a rush.)
  • 2 Cups of hot sauce
  • 2 packages of cream cheese
  • 1 cup of shredded cheddar cheese
  • If you want 1/2 cup of ranch (I do not use this because I feel like it takes away the spicyness)
  • Tortilla chips for serving

  • Preheat oven to 350 degrees
  • Put your cream cheese if not softened in the microwave for about 30-40 seconds so that it is easy to mix
  • Shred your chicken and place in with the softened cream cheese
  • Add your hot sauce and mix very well so that is is nice and smooth
  • Place your mixture into a pie pan and top with your cheddar cheese.
  • Bake for about 10 minutes or until cheese is melted
  • Let sit for 5 minutes and enjoy!
Final Product

Sunday, September 9, 2012

Taco Pasta Bake

I have just activated a follower button on the right hand side of my page.  I am really trying to expand my viewers and would really like to gain some followers.  If you like my blog I would love if you would follow me! I also wanted to let everyone know I am open for suggestions and if there is a recipe that you would like to see I would love to hear from you =)... now on to todays recipe!

I love pasta and tacos, so I though why not do something that has them both! Let me just say it was a pretty great idea.  There are a lot of recipes out there for a pasta bake but a lot of them called for a lot of ingredients I did not have so I winged it.  I turned out awesome.. my only problem was I used diced tomatoes with habeneros it was a little too spicy for me (but nothing a little sour cream can't fix.)


  • 1 Pound of ground beef
  • 2 table spoons of onion powder or 1 small onion chopped
  • 1 14.5 oz diced tomatoes with jalapeno or habenero peppers depending on how spicy you like it
  • 1 package of taco seasoning
  • 1 teaspoon of salt
  • 1 package of shell noodles or your favorite type of noodles
  • 2 cups of shredded mexican cheese
  • Tortilla shells for topping
  • Sour cream for topping

  1. Preheat oven to 350 degrees 
  2. Brown your ground beef with onion powder on medium high, once browned drain well.
  3. Add your diced tomatoes and taco seasoning.  You may need to add a little water if it gets to thick.
  4. Reduce heat and let simmer for 10 minutes... while simmering cook your pasta with salt to 1 minute under al dente.
  5.  Once pasta is cooked drain well and add to your meat mixture.
  6. Add 1 cup of cheese and mix well.
  7. Add your mixture to a greased casserole dish.
  8. Spread your remaining cheese and tortilla chips onto top of casserole.
  9. Turn your oven off and place dish in microwave for 10 minutes
  10. Let sit for 5 minutes and serve!

Final Product

Monday, September 3, 2012

Buffalo Chicken Stuffed Shells

As I am sure you can all tell I am a huge fan of anything buffalo chicken.  I saw a lot of people talking about stuffed shells with buffalo chicken and I knew I had to try them.  I also had left over rotisserie chicken and thought this would be the perfect recipe.


  • 1 Box of jumbo shells ( you will not use all of them)
  • 1 container of ricotta cheese
  • 2/3 cup of hot sauce 
  • 1/3 cup of ranch dressing 
  • 1 cup of shredded Italian mixture cheese
  • 2 chicken breasts cooked and shredded

  1. Cook your pasta according to the directions (make sure you cook the shells to al dente)
  2. While your pasta is cooking cook your chicken (I had left over rotisserie chicken so I just shredded that up)
  3. Strain your shells and place them on a tray to cool
  4. Mix all of your ingredients in a large bowl
  5. Spoon your mixture into each shell as full as they can get (you will not have enough mixture for all the shells is the box I had about 5 left over)
Final Product