Monday, January 16, 2017

Cheesy Stuffed Garlic Bread Sliders

When there is an ice storm pummeling your state what better way to spend a Sunday afternoon than with great friends, a crockpot of chili and these amazing stuffed garlic bread sliders? Simple to make and were the hit of the party.

1 pkg slider buns, like Kings Hawaiian
1 (10 ct.) pkg sliced mozzarella
1/2 cup butter, softened
3 cloves garlic, minced
2 tsp garlic salt (I used garlic powder instead of garlic salt)
2 tsp Italian seasoning

4 Tbsp butter, melted
1 clove garlic, minced
1/2-1 tsp garlic powder
1/2 cup parmesan cheese

Preheat oven to 350.  Slice slider buns in half lengthwise. In bowl mix together your butter, garlic, garlic salt and Italian seasoning. Spread butter mixture on both cut sides of buns. Layer bottom of sliders with cheese and top with upper layer. In another small bowl mix together your topping mixture and pour over tops of buns, spread over tops with a spatula. Cover with tin foil and bake for about 20 minutes or until cheese is melted. Let cool a bit, cut and serve.

Tuesday, January 10, 2017

Baked million dollar spaghetti…with a twist

I’ve seen this recipe all over Pinterest and decided to try it but I switched it up a bit. I used a sausage and ground beef mix and added alfredo, red pepper flakes and Italian seasoning. It did not disappoint!

1 lb. spaghetti, cooked two minutes shy of directions and drained
½ lb. ground beef
½ lb. Italian sausage
1 medium onion, chopped
2 cloves of garlic, minced
Salt and pepper to taste
1 can spaghetti sauce (I used Hunts)
1 jar alfredo sauce (I used Bertolli)
8 ounces cream cheese, softened
3 cups shredded mozzarella cheese
1 tbsp. red pepper flakes
1 tsp. Italian seasoning
1 tbsp. parmesan cheese 

Preheat the oven to 350 degrees. In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high. Once browned, turn off the heat, drain the liquid left in the pan and mix in half a cup of spaghetti sauce and half a cup of alfredo. Add the cooked spaghetti to the remaining 5 cups of the spaghetti sauce and alfredo, toss to combine. Mix the cream cheese, red pepper flakes, parmesan, Italian seasoning and 2 cups of mozzarella cheese in a bowl. Add half the pasta/sauce to the bottom of a 9x13 pan. Add the cream cheese mixture and top with the remaining pasta/sauce mixture. Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly. Let set for a few minutes before cutting like a lasagna and serving. 

Original Recipe

1 pound spaghetti, cooked two minutes shy of directions and drained
1 pound ground beef
1 medium onion, chopped
2 cloves of garlic, minced
Kosher salt and pepper to taste (I used ½ teaspoon Kosher salt and ½ teaspoon black pepper)
6 cups Quick and Easy Marinara Sauce
8 ounces cream cheese, softened
3 cups shredded mozzarella cheese

parsley, chopped (optional as a garnish) 

Saturday, December 24, 2016

Easy enchilada dip

This is one of our family favorite throw together meals when we’re enjoying a quite night at home watching movies or football.

2 pounds ground beef
1 can enchilada sauce
½ block of velveeta (give or take to taste)
1 small jar salsa
Tortilla chips

Brown ground beef and drain.  Add enchilada sauce and let cook for a few minutes.  Add salsa and velveeta until melted and warmed through.  Serve with tortilla chips.

If you want to give it a little more kick, use rotel instead of salsa and add a few dashes of hot sauce.  

Sunday, December 18, 2016

Cold day casserole

I could call this “what I had on hand” casserole but that doesn’t seem to have the same ring to it.  Seeing how its -10 degrees here today, I wanted to bake something warm to in the oven.  The pictures do not do it justice! It’s like a sloppy joe loaded mashed potato explosion.

1 pound ground beef
1 can cream of mushroom
1/3 cup bbq sauce (I used Sweet Baby Ray’s sweet and spicy)
Diced onions
Minced garlic
1 packet Idahoan butter homestyle mashed potatoes (large size)
½ stick of butter
1 block cream cheese
Shredded cheese
Bacon crumbles
Green onion

Preheat oven to 350 degrees.  Brown ground beef with some diced onion and a heaping scoop of minced garlic.  Drain and mix in cream of mushroom soup and bbq sauce. Salt and pepper to taste. Prepare potatoes as directed (basically mine was boil four cups of water). Whip potatoes with a fork.  Add butter and cream cheese to potatoes.

Spread meat mixture on the bottom of a greased 9x13 pan.  Then layer the potatoes over the top.  Sprinkle with bacon bits and shredded cheese. Bake at 350 for 25 minutes or until cheese is starting to brown.  Garnish with green onion and serve.  

Saturday, December 17, 2016

Loaded Ranch Dip

A delicious party dip or game day grub.

1 cup light sour cream
1 cup light mayonnaise
1 packet Hidden Valley Ranch Dressing Mix
1 lb bacon
3 to 4 green onions, sliced
1 cup shredded cheese (I used colby jack)

Cook the bacon on both sides until crisp. Drain fat. Allow bacon to rest on paper towels until cool. Chop bacon into crumbles and set aside.

Mix the sour cream, mayonnaise, and ranch dressing mix together in a bowl.  Fold in the bacon, green onions, and shredded cheese. Chill for an hour in the fridge. Enjoy with sturdy crackers or tortilla chips.  

Monday, December 12, 2016

Chocolate cake mix bars

So rich and decadent! No one will believe how easy these are to make!

1 chocolate cake mix
1 stick (1/2 cup) butter softened to room temperature
1 egg
1/2 cup sweetened condensed milk
1 tsp vanilla
1 cup milk chocolate chips
1 cup white chocolate chips

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper & spray with cooking spray. Combine cake mix, butter, vanilla & egg in mixer bowl & beat until mix forms into thick dough.  Press 2/3 of the dough into the prepared baking pan (it will look like there isn't enough to cover the bottom, just keep working it into a thin even layer). Sprinkle with 1/2 cup of each type of chocolate chips. Pour sweetened condensed milk over the top in a thin, even layer. Separate remaining dough into balls & evenly distribute over the top of the chocolate chips. Press down to flatten a bit. Sprinkle with remaining chocolate chips. Bake 27­ 30 minutes. Cool completely before slicing. 

Sunday, December 11, 2016

Buffalo Ranch Chex Mix

1 bag bugles
1 box rice chex
10 oz. can dry roasted peanuts
1 package pretzels
1 box Cheez-Its zesty ranch crackers
¼ cup buffalo sauce
½ stick butter
1 ranch packet

Combine bugles, chex, pretzels and peanuts in a large bowl.  Melt butter and whisk together with buffalo sauce and ranch packet.  Pour over mixture and toss to combine.  Bake at 250 for one hour, stirring every 15 minutes.  Break cheez-its into smaller pieces and add to mixture.  Store in an air tight container.  

Note: This makes a HUGE batch!