Published on May 28, 2014, in Main Dishes.


Cheez it Chicken Recipe


  • 8 chicken tenders
  • 1 cup sour cream
  • 3 cups Cheez-Its, crushed
  • 1/2 cup butter, melted


  1. Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Preheat the oven to 375. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes.
Published on May 28, 2014, in Breakfast.


Waffle Iron Hashbrowns Recipe


  • 1 bag frozen Cascadian Farms Spud Puppies
  • salt to taste
  • ketchup (for serving, if desired)


  1. Spray a hot waffle iron generously with nonstick cooking spray.
  2. Place Cascadian Farms Spud Puppies on top of the hot waffle iron. Press the waffle iron closed, using a bit of pressure as needed to slowly lower the lid over the Spud Puppies. After 1 minute, open the waffle iron and add any spud puppies to empty spots, as needed. Close the lid and cook until crispy and golden brown.
  3. Remove from waffle iron. Salt lightly. Serve with ketchup, if desired.
Published on May 28, 2014, in Appetizers.


BBQ Chicken Pizza Pinwheels Recipe


  • Cheddar Cheese
  • Red Onion (I love using freeze-dried onions! No mess and my hands do not have that awesome odor from chopping onions)
  • Fresh Cilantro (I used freeze-dried)
  • Pre-made Pizza Crust
  • Cooked Chicken (I used pre-cooked chicken by Hormel)
  • Sweet Baby Ray’s Barbecue Sauce


  1. To start, you need to unravel your pizza dough onto a floured surface and measure it. You want it to be about 12×15 inches. The Kroger brand Pizza Dough was already that size, so I did not have to use a rolling pin to make it any bigger.
  2. Next, you will measure out the amount of barbecue sauce and spread it over the dough just like you would pizza sauce. I used a pastry brush, but you can use a spoon or spatula.
  3. When I was spreading out the barbecue sauce, I thought it was a little sparse. So, if you want more of a barbecue sauce flavor, I would suggest adding another 1/4 cup of sauce to the surface of the dough.
  4. Then add the rest of the ingredients: the chicken (you can chop it into smaller pieces so that it goes further), cilantro, onions, and cheese. In my family, we love cheese! So, I, personally, would suggest adding more cheese to this recipe (maybe 1/4 or 1/2 cup more).
  5. Make sure to distribute each ingredient evenly so that you do not have patches of strong and weak flavor.
  6. Another suggestion I have is to coat the chicken with barbecue sauce before adding it to the dough.
  7. You want to then begin rolling the dough onto itself to create the pinwheel. Start from one of the 12 inch sides and roll towards the other 12 inch side. Make sure the dough is rolled tightly.
  8. As you can see in the picture, the right side of the roll had excess dough that bundle up at the end. I just cut that off because there are no yummy ingredients inside-just dough.
  9. Transfer your pizza roll to a cutting board. The seam should be on the bottom of the roll to prevent it from coming apart while slicing it into pieces. With a bread knife start cutting your roll into sections of about 1 inch thick.
  10. You will find that this task is a bit challenging. Rub a little flour on your hands to prevent the dough from sticking to you.
  11. You will get about 16 pinwheels from this recipe.
  12. Place the pinwheels on a cookie sheet. You will want to line it with parchment paper first. Place in the oven at 400 degrees for about 15 minutes.
  13. Look how beautifully they turned out!
  14. Serve with barbecue sauce!
Published on May 28, 2014, in Breakfast.


Bacon Egg and Biscuit Cups Recipe


  • 15 eggs, scrambled
  • salt and pepper
  • ½ pack of ham, diced
  • one pack chopped spinach, defrosted
  • biscuit dough
  • 30 slices bacon
  • shredded cheddar cheese


  1. Scramble the eggs in a large measuring cup with a spout. Add salt and pepper. Flatten out each piece of biscuit dough with your fingers and cut into four pieces. Place the pieces into greased cupcake pan. Par-cook the bacon in the microwave then wrap the bacon around the top of the biscuit dough.
  2. Bake at 350 degrees for 5 minutes. Remove the pan from the oven and pour in the scrambled egg mixture into each cup, only about 2/3 full. Put on the toppings of ham, spinach, cheese or anything else you like.
  3. Put the pan back into the oven for 10-15 minutes or until eggs are cooked. Remove each biscuit cup and enjoy warm.
Published on May 28, 2014, in Main Dishes.


Stuffed Zucchini Boats Recipe


  • 3 zucchinis
  • 1/2 large onion, chopped fine (~ 1/2 cup)
  • 1 Tbsp butter
  • 6 slices crispy bacon (~ 1/2 cup chopped)
  • 1 Tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1 Roma tomato, seeded and chopped
  • 1 tsp fresh thyme leaves
  • freshly grated Parmesan cheese
  • fresh cracked black pepper
  • kosher salt


Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn’t make straight lines.  That’s okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in!  Saute the onions in the butter until soft and translucent.  Add in the bacon. Season with the curry powder and salt.   Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?)Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.

Published on May 28, 2014, in Desserts.


Easy Baked S’Mores Bars Recipe


  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and ⅓ cups flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 king-sized milk chocolate bars
  • 1 and ½ cups marshmallow fluff


  1. Preheat oven to 350 degrees.
  2. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
  3. Slowly incorporate dry ingredients into butter mixture.
  4. Press half of dough into a greased 9×9 pan. Set chocolate bars on top.
  5. Spread marshmallow fluff over chocolate and top with remaining dough.
  6. Bake for 30-35, or until golden.
Published on May 28, 2014, in Main Dishes.


Mozzarella Stuffed Meatballs Recipe


  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 1 large egg
  • 1/2 cup finely chopped white onion
  • 1/2 cup Panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 cup milk
  • 2 tablespoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce, like Tabasco
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • Ten 1-inch Mozzarella balls


  1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
  2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
  3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.
Published on May 28, 2014, in Sides.


Pizza Stuffed Mushrooms Recipe


  • 10 whole Baby Bella Or Crimini Mushrooms
  • 4 ounces, weight Cream Cheese, softened
  • ¼ cups Grated Parmesan Or Mozzarella Cheese
  • ¼ teaspoons Dried Basil
  • ⅛ teaspoons Dried Oregano
  • Garlic Salt And Pepper, To Taste
  • ¼ cups Finely Diced Pepperoni
  • 2 Tablespoons Finely Chopped Green Pepper
  • 2 Tablespoons Finely Chopped Red Onion
  • 2 Tablespoons Finely Chopped Black Olives


  1. Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
  2. Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
  3. In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
  4. Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.
Published on May 28, 2014, in Appetizers, Breakfast.


Deep Dish Pizza Cups Recipe


  • 1 tube Pillsbury Simply French Bread
  • 1 1/4 cup Muir Glen Crushed Tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon chili powder
  • 1 tablespoon Italian Seasoning
  • 1 cup precooked sausage crumbles
  • 2 tablespoons bacon bits
  • 1 1/2 cups Italian cheese, grated
  • 8 slices pepperoni


  1. Open the Pillsbury Simply French Bread and gently unroll it until flat. Cut into 8 even squares.
  2. Press the squares of bread dough into each of 8 muffin tins, which have been lightly sprayed with nonstick cooking spray.
  3. In a small bowl, stir together the Muir Glen crushed tomatoes, garlic powder, onion salt, chili powder, and Italian Seasoning. Spoon evenly into each of the dough cups.
  4. Sprinkle the sausage crumbles and bacon bits over the sauce in each cup. Top with cheese. Add a single pepperoni slice on top.
  5. Bake in an oven preheated to 400 degrees for 15-18 minutes, or until the edges of the bread cups are golden brown and the cheese is bubbly.
Published on May 28, 2014, in Appetizers.


Loaded Baked Potato Balls

  • Left over mashed potatoes if you have them.  They need to be thick and stiff, not watery.
  • I had none, so I used 4 russet potatoes….and wow!  That is a LOT!
  • I also used 3 Tbsp butter, a splash of milk (maybe 1/2 cup), salt and pepper
  • Cheddar/mozzarella blend string cheese
  • 1 small bag of real bacon bits
    • feel free to used real bacon or even crumbled turkey bacon, but I wanted to make this as easy as possible.
  • Chopped chives
  • Panko bread crumbs – they are much lighter and crunchier than regular bread crumbs
  • Canola oil for frying
  • Whatever dipping sauce you want (sour cream, salsa, salsa verde, maybe even ranch dressing)


You can skip half of this whole recipe if you have left over mashed potatoes!   To make the mashed potatoes, I peeled and cut the potatoes into medium chunks and boiled in salted water until fork tender.  Drain the potatoes and return them to the pot.
While potatoes are cooking, get the cheese ready.  I used a cheddar/mozzarella blend string cheese because I knew it would have a good “melting” factor.  I chose the bagged “real bacon bits” because after work today, I just wanted fast and easy. Besides, this is much less mess and time than making your own sometimes.
Drain the fork-tender potatoes, then return them to the pot.  Add butter, milk, salt, pepper, chives, and bacon to the potatoes and whip them up by hand or with a hand mixer until smooth. Add butter and milk.  Add salt and pepper.  Blend.  Add the bacon bits.  Add some chopped chives.  I added an egg to bind everything together.
Allow the potatoes to cool.  Hot potatoes will stick to your hands and make a big mess.  The cool ones like to stick together better.  Roll the potatoes into balls.   Place a piece of cheese inside a depression in the potato balls and reform the ball around the cheese. Roll the potato balls in Panko bread crumbs.  Fry for about a minute or until golden in oil (about 375 degrees F). Sprinkle with salt immediately when you get them out of the oil.  Serve hot (while the cheese is all melty).