Saturday, October 1, 2022

Loaded Baked Mashed Potatoes

 Good morning my friends, it is good to have you.  Welcome to my website!  Make sure before you leave to click the JOIN button!  No spam, no ads, and only an email update when I post if you wish!  I have over 600 recipes, here!  It kind of jars me to think about that number!

I pray this finds you all doing well and being happy!

This recipe is brought to you courtesy of my hubby.  He asked me if I could make mashed potatoes in the oven with bacon and cheese and something on top.... here it is.  These are AMAZING, and I am grateful he is so supportive and technically, my most viewed and popular recipe here on my website is HIS recipe for Baked Spaghetti and Stuffed Meatballs!  He knows his food let me tell you and I am never amazed at what he comes up with next!

Let's get to the recipe, shall we?


  • 4 med-large russet potatoes
  • 3 TBSP melted butter
  • 1/4-1/3 cup milk (depends on the consistency you prefer)
  • 1/2 cup chopped bacon pieces
  • 1 cup shredded cheddar cheese (reserve approx 1/4 cup for topping)
  • salt and pepper
  • 1 green onion
For the TOPPING:

  • shredded cheddar cheese (1/4 reserved from your 1 cup of cheese)
  • 1/2 cup breadcrumbs of your choice
  • 4 TBSP melted butter
Preheat your oven to 400 degrees F.  Get a pot of cold water, WELL salted, ready for you.  Peel your potatoes, and cut into about 1-inch pieces, they will cook much faster.  Keep them a pretty uniform size.  Bring your water to a boil and boil for about 10-15 minutes.  Check with a fork to see if they are done.  Drain and place potatoes into a mixing bowl.  Using a hand mixer, mash potatoes, adding in all of your ingredients, sour cream, milk, cheese, bacon, and pepper.  Mix until well combined.  Place into a buttered or sprayed (nonstick cooking spray) dish.  I used about a 9-inch round baking dish, use what you like.  Spread potatoes to cover.  Now, sprinkle your cheese on top evenly, sprinkle the breadcrumbs over the top, and drizzle it all with your melted butter.  Bake at 400 degrees for 25-30 minutes, until the top is golden brown!!!  When you remove from the oven, top with green onions and dig in!

Hope to hear from you if you try this recipe.  It is perfect next to a steak, a thick pork chop, a grilled chicken breast, and a salad!!


Sunday, September 25, 2022

CheeseCake Fluff Dessert

YOU GUYS!  I uploaded this video and forgot to post the recipe!  There will be no awesome blog post, just that I can get this kind of "dessert" at a local grocery store and decided I had to try and make it at home!  I did!  I did!  I did!  Try it if you love cheesecake, especially light, creamy cheesecake!


  •  2 sm. boxes CHEESECAKE flavored pudding
  • 3 cups heavy cream
  • 1, 8oz container of whipped topping
  • 1 sleeve (10-12 crackers) graham crackers
  • 2 TBSP white granulated sugar
  • 1 cup melted butter
   Make crust in your food processor, or by hand.  Add all ingredients into processor or bowl and process or stir until mixture is the texture of wet sand.  Press into the bottom of a 9x9 or round baking dish.  Put about 1/4 cup of crumbs aside for garnish.

For the filling, add in pudding and heavy cream.  Beat for 3-4 minutes, incorporating as much air as possible into the mixture to make it light and fluffy.  Add in 1/2 of your whipped topping and beat it in to lighten the mixture.  Next, take a spatula and FOLD in the rest of the mixture.  When it is completely mixed, add the filling into the crust using a pipping bag or a spoon.  If piping it in, you don't need a tip, or you can use a Ziploc bag, but this step will make it extra light and fluffy, I promise!  When done, sprinkle with the extra graham cracker crumbs and chill for 1 hour.  Oh, NELLY this is awesome!


Friday, August 12, 2022

Cinnamon Cream Cheese Sticks

 Happy Friday!  Finally, the end of the week!  Ready for a great weekend treat?  I figured out a way I could keep cooking hygienically without my bandages freaking me out!  A glove!  NOTE: In the video of this recipe, the blue glove made my camera go orange, I apologize and know that for next time.  

These are in an entirely different zip code of goodness.  My mother-in-law made these years ago when they were super popular, don't know if they still are but I have never made them, so I wanted to try it.  Super easy and oh so delicious.  You can't NOT love these, I am convinced!  Not only are these a perfect dessert or treat but perfect for a brunch or big breakfast as well!

I believe they are also known as "crack sticks or rolls", I don't care for that name, so I call them cinnamon cream cheese sticks.  Just as a side note!  Let's get this party started...

You will need:

  • 1, 8oz block of cream cheese at room temperature
  • 3/4 cup powdered sugar (confectioners sugar, icing sugar)
  • 1 loaf of white sandwich bread
  • 1 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 3/4 cup butter, melted

Preheat oven to 350 degrees F.  Flatten bread with a rolling pin.  You can cut off the crusts or not, I have never and will never cut off a crust!  Ok, I might but...  In a bowl using a hand mixer combine cream cheese and powdered sugar until a smooth consistency is achieved.  In a second bowl combine white granulated sugar and cinnamon, make sure it is also well mixed.  In a third bowl, simply melt your butter.

Now spread some cream cheese on your piece of bread, roll it up like you would a jelly roll, the cream cheese will hold it together, dip in the butter, then cover in cinnamon sugar and place on a baking sheet lined with parchment paper or a silpat.  Do this until you are out of cream cheese, I would say anywhere from 10-14 rolls.  Just depends on how generous you are with the cream cheese.  

Bake for 20 minutes and prepare yourself for a little bit of heaven!  Store in airtight container!


Thursday, July 21, 2022

Ooey Gooey Butter Cake

 Am I the only person that was like 2 weeks ago old when they tried Ooey Gooey Butter Cake?  I have never had it and never made it.  True story.  Has anyone else never had it before?  My husband was quite literally horrified and after hearing about it, and how rich it is and buttery and everything good in the world I had to try it.  I had to find a recipe, and honestly who better to go to than that southern queen Paula Deen? I am admittedly not a huge fan, but I knew she would have the 411 on anything "butter".

I did step out of her recipe a bit but none the less, what I did was actually an option she gave in the recipe.  So this recipe is not mine, but it is mine in MY kitchen!  Thanks Paula, you do know your butter!  And in case you didn't know, these are actually bars and not a cake.  Fun fact.  Let's do this!

You will need for the "crust":

  • 1 white box cake mix
  • 1/2 cup or 1 stick of melted butter
  • 1 egg

Combine all ingredients in a mix bowl with a hand mixer.  You can use your stand mixer but a hand mixer works perfectly!  Mix until completely combined.  Pour into a greased 9x13 pan and using  clean hands spread it out to cover the entire bottom like a crust.  Set aside.

For the "cake" part, you will need:

  • 1 8oz block of softened cream cheese
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup melted butter
  • 2 cups powdered sugar
In the same bowl you mixed your crust in.  Add in the softened cream cheese and mix for 1-2 minutes until creamy and smooth.  Add in the rest of your ingredients, vanilla, eggs, butter and mix again until combined.  Now add in your powdered sugar and mix until smooth and creamy, scraping down the sides a couple of times.  Pour over crust and spread evenly.

Bake at 350 for 40 minutes.  DO NOT OVERBAKE or you will ruin the wonder of this cake!  Let sit for 30 minutes before cutting.  That is MY recommendation.  We think these are WAY better cooled than warm.  You be the judge though!  

These will become a fast favorite in your house.  They are SUPER rich and sweet, a small piece will do ya'!


Monday, July 11, 2022

Ravioli Lasagna

 Ready for another easy recipe?!  This was a family favorite back in the day and I just started making it again on occasion.  It is easy, maybe a good one to get the kids in on.  I have said it before and I will say it again, getting your kids in the kitchen to cook WITH you will make them much more willing to eat food they think they don't like.  Stop the whole chicken nuggets, frozen pizza, cereal thing if they don't like what is being served for dinner, get them to try new food.  I apologize if this offends anything but, it is exactly how I feel, add a face in my hands emoji and it is spot on.

You can easily add some fresh spinach into the cheese filling, some grate veggies, or whatever else you can think off.  Bump it up wherever you can in nutrition.  You know the second you tell the kids you are having ravioli for dinner, they are going to be all in anyway.  You can do it mom and/or dad!

Here is what you will need:

1-2 1lb bags of frozen ravioli (I use beef, use whatever you like)

1 cup ricotta cheese

3 cups mozzarella cheese divided (or more :) )

1/2 tsp salt

1 tsp Italian seasoning

1 jar of marinara or 4 cups homemade

Preheat oven to 400 degrees.  Spray your 9x11 baking dish with nonstick cooking spray.  I used parchment on the bottom.  In a bowl combine ricotta cheese, half of the mozzarella cheese, Italian seasoning and salt.  Mix until combined completely.  (This is also where you could stir in spinach, etc)  Set aside.  Start laying out your frozen ravioli until the bottom is covered. Spoon the ricotta cheese mixture over the ravioli and spread out.  Pour half of the marinara sauce over the cheese mixture and spread out evenly.  Now add the next layer of ravioli, if you only have one bag, it may be sparse but don't quit now!  Pour over the last of the marinara sauce, top with cheese and cover tightly with foil.  Bake for 40 minutes covered, remove foil and bake another 10 minutes to get the cheese good and golden and bubblahhhhh!

Serve, and enjoy!

Thursday, July 7, 2022

3 Ingredient Queso Dip

Happy July!  How did we get here so fast?  At the same time, we are closer to Fall!  Mild temps, open windows, crisp fresh air, all the feels going on here since it is currently 62 degrees F in my home.  

My husband's birthday is in a couple of days, and I like to spend a few days leading up to it making all of his favorite things. This dip is one of his favorite things. He is a dipper from way back.  He will dip, spread, slather and dunk, all things and into all things.  I think he could eat ______ and dip for nearly every meal!  And don't get me going on condiments, he has all of them, from every country and he is not afraid to try anything.  I love that about him.  So, with all of that said, we had chips and dip, and since we didn't eat nearly all of it, we put it in the freezer because it freezes like a dream.  Take it out and microwave or heat on the stove to enjoy it again and again!

While you may not enjoy using or eating Velveeta, this recipe can't be made without it.  This is not the time for real cheddar etc.  I am sure you can find those recipes out there, but this one, this one is not it.

Here is ALL you need!

1 2lb block of Velveeta Cheese

1 24 oz jar of any salsa, we use chunky

1 lb. browned ground beef, seasoned or unseasoned we use my homemade Taco Seasoning

Set your slow cooker to low and add in your cheese, cut into chunks, salsa and drained ground beef.  Place lid on and let it cook/warm for 2 hrs.  You can stir at 1 hr. and then again at 2 hrs.  Once the cheese is all melted and it is mixed thoroughly, put your slow cooker on the warm setting and enjoy it warm all night or day long!

NOTE: If you like your queso a bit thinner, add in 1/4 to 1/2 cup of milk.  Stir it in and enjoy!

This is also awesome ladled over burritos or enchiladas!  Freeze any you don't use!

Thank you for your never-ending support and friendship.  I appreciate you and feel free to leave me your comments!


Monday, July 4, 2022 HOME!

 Ok, I get it, you were hesitant to even click on this let alone read it.  But come on, it won't take too long and you might just enjoy it!

I am a closet ramen lover.  Not even closet, it is what it is.  It is sodium laden so I had to find a way to make it at home, as good as at a Ramen Bar or Noodle Bar.  I learned to add things, take away things.  I mean why am I so ashamed of loving ramen?  I have been a noodle girl since birth, but, it is what it is.  I had a recipe/article published on Fox News Magazine Online featuring my Asian Chili Ramen Wrapped Shrimp.

I wanted ramen to be able to be eaten without the stigma of being TERRIBLE.  We are a country experiencing unreal inflation in the cost of food.  People need to be able to buy more budget friendly food to spread out the healthy food and use up food instead of throwing it away.  This "recipe" if you will, does all of that.  A ramen bar or noodle bar will easily cost you 50.00 or near that.  Sometimes we want it at home, and here is how I do it!

I am going to base this on 2 packages of cheap ol' ramen.  Ready?  Here is what I had in the fridge this day that needed used, carrots and celery.  I thought I had a small head of cabbage but it had gone way to far to the other side to be salvaged.  I make the soup as directed but use only one packet of seasoning, just one.  Add both if you like.  I also had a little piece of round steak left from a meal earlier in the week, and so I sliced it up thin and threw it in as well.  Add some ginger if you have it, literally whatever you have.  If they are already cooked add them in at the end, and if raw, follow my video.  You are getting the delight of those long slurpy noodles AND fresh veggies and protein.  Add in a beaten raw egg at the end of cooking, or any meat or no meat.  Tofu?  YES!  

Just like I use leftover cooked veggies for veggie soup, I use raw for ramen.  Just kind of as a guide.  There is absolutely no measurement, not too much, not too little, none of that.  Add in as much as you can cook in the pot!  I use some soy sauce, low sodium and like I said, omit the second package of seasoning but if salt isn't a concern for you, no worries.  

I hope you enjoy!!