Bacon Cheeseburger Dip

Adapted from Closet Cooking

Ingredients:
1 lb. ground beef
1/2 lb. bacon, cut into small pieces
1 onion, diced
2 cloves garlic, chopped
4 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 tbsp. Worcestershire sauce
2 tbsp. ketchup
1 large tomato, diced
1 cup shredded lettuce

Brown the ground beef. Drain and add to large mixing bowl. Cook the bacon until crispy. Drain most of the grease (leaving enough to coat the pan) and add to ground beef. Add the onion to the pan and cook for about 7 minutes. Stir in the garlic and saute for 1 minute. Add to the meat mixture along with cream cheese, sour cream, cheeses, Worcestershire sauce and ketchup. Mix well and spoon into baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and cover with a layer of tomatoes and top with shredded lettuce. Serve hot with baguette slices or tortilla chips.

Tip: Try adding diced pickles or your favorite burger topping!

Cheddar Bacon Ranch Pulls

Cheddar. Bacon. Ranch. Need I say more? This recipe may replace buffalo chicken dip for our new favorite Sunday football snack. Who am I kidding...I'll just make both!

Cheddar Bacon Ranch Pulls

From Plain Chicken

Ingredients:
1 round loaf of bread
11 oz. sliced cheddar cheese
1 3 oz. bag bacon bits
1/2 cup butter, melted
1 tbsp. ranch dressing mix

Slice the bread into about 1/2 inch cubes almost through to the crust without actually cutting the bottom. I used my electric knife to make it easier. Slide pieces of cheddar cheese into the cuts. Slide bacon bits evenly into the cuts. Mix together butter and ranch dressing mix. Drizzle over bread with a spoon. Wrap in foil and bake at 350 degrees for 15 minutes. Remove foil and bake for 10 minutes. Serve hot.

Tip: Be careful. This is highly addictive!

 

 

Minestrone Soup

It's starting to get colder in Virginia and it's finally starting to feel like fall. I love this time of year because it means I can make lots of soup! This is a new recipe that I've only made once, but it's very versatile. You can add basically any vegetable you like and it will be delicious. I think next time I'll add some zucchini!

Minestrone Soup Recipe

Adapted from Food Wishes: Minestrone Soup

Ingredients:
1/4 lb. bacon, chopped
2 tbsp. extra virgin olive oil
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
1 chicken bouillon cube
1 28 oz. can crushed tomatoes
3 cups water
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1 can cannellini beans, drained
1 can garbanzo beans, drained
3 cups baby spinach
1 1/2 cups ditalini pasta, cooked (al dente)
Parmesan cheese

Heat olive oil in large pot over medium heat. Add bacon and saute until it begins to turn golden brown. Add onion and celery and saute for about 4 minutes. Add garlic and saute for 1 minute. Add chicken broth, bouillon cube, water, and tomatoes and bring to a boil. Add beans, salt, pepper, red pepper flakes, thyme, oregano, and basil. Simmer for 5 minutes. Add spinach and cooked pasta. Serve with Parmesan cheese and Italian bread.

Tebow Family Pizza Pie

I came across this recipe from Pam Tebow and I had to try it because it was so different. I served it when we had some friends over to watch a weeknight Steelers game and it was a hit. My husband even asked me if next time could I make it just for us because he didn't want to share!

Tebow Family Pizza Pie Recipe

From Tebow Family Pizza

Ingredients:
1 pound ground beef
1 medium green pepper, diced
3 cloves garlic, minced
1 packet powered spaghetti sauce mix
1 6 oz. can tomato paste
3/4 c water
1 12 oz. package of refrigerated buttermilk biscuits
1/4 cup grated Parmesan cheese, extra for top
2 cups shredded mozzarella cheese

In a large pan, brown ground beef and drain. Add green pepper and garlic and sauté for about 2 minutes. Stir in sauce mix, tomato paste and water. Simmer for 10 minutes or until thickened. Grease the bottom of a deep dish pie plate. Press the biscuits onto the bottom and up the sides to form a crust. Sprinkle with Parmesan cheese then add meat sauce. Sprinkle mozzarella cheese on top. Add a few extra tablespoons of Parmesan cheese. Bake at 400 degrees for 15-18 minutes or until cheese is melted.

Artichoke Smashed Potatoes

I came across this recipe a few years ago in the Pittsburgh Post Gazette in an article about the Sewickley Cafe (one of my favorite restaurants in my hometown). I'm glad I printed it then since I can't seem to find the article now. These potatoes are quick and easy and they go great with a grilled steak (chicken for me) and green beans.

Artichoke Smashed Potatoes Recipe

From the Pittsburgh Post Gazette

Ingredients:
2 pounds red potatoes, unpeeled
1 cup mayonnaise
2 cups artichoke hearts, chokes removed, sliced lengthwise
1 cup Parmesan cheese
Salt and pepper, to taste

Cook potatoes in boiling water for about 20 minutes or until done. Drain and place whole potatoes in a large mixing bowl. Smash potatoes with a fork (or you can use your hands when the potatoes are cool enough to handle). Add mayonnaise, artichoke hearts, Parmesan cheese, salt and pepper. add more mayonnaise if mixture is too dry. Spoon mixture into greased casserole dish and bake, uncovered, for 20 minutes. Serves 6.

Honey Balsamic Green Beans

Honey Balsamic Green Beans Recipe

From Paula Dean

Ingredients:
1 lb. fresh green beans, trimmed
1 tbsp. extra virgin olive oil
1 clove garlic, minced
1 tbsp. balsamic vinegar
1 tsp. onion powder
1 tsp. honey
salt and pepper to taste

Steam the green beans for about 5 minutes. Transfer green beans to a large saucepan and add garlic. Cover and cook over medium heat for 10 minutes. Remove cover and add vinegar, onion powder, honey and a pinch of salt and pepper. Saute for about 5 minutes. Enjoy!

Spicy Chicken Rigatoni

This recipe is perfect for a quick and hearty dinner. I usually serve this with garlic bread and an Italian salad.

Spicy Chicken Rigatoni Recipe

Adapted from Six Sisters' Stuff: Bucca di Beppo Spicy Chicken Rigatoni

Ingredients:
2 boneless chicken breasts
1 tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/2 tsp. course black pepper
1/4 tsp. salt
4 tbsp. extra virgin olive oil
2 cups light Alfredo sauce
2 cups marinara sauce
1 cup cooked peas
1 16 oz. box rigatoni
2 tbsp. butter
Parmesan cheese

Heat olive oil over medium heat. Add garlic, red pepper flakes and pepper and saute for about 3 minutes. Slice chicken into thin strips.

Add chicken and salt to pan. Cook with lid on over medium-high heat until chicken is thoroughly cooked (about 5-7 minutes). Add marinara and Alfredo sauces and stir until well mixed. Simmer for 10 minutes. Add butter and cooked peas and remove from heat. Stir to melt butter into sauce. Cook rigatoni until done. Pour sauce over pasta and mix until pasta is coated. Serve with Parmesan cheese.

Tip: I'll use leftover marinara or Alfredo sauce from another meal if I have it, but I usually just use store bought and it's still delicious! If you like a little more heat, sprinkle a bit more red pepper flakes on top.

Italian Salad

 

Italian Salad Recipe

From Good Cheap Eats

Ingredients:
2 heads romaine lettuce, rinsed
3 plum tomatoes, diced
1/2 cup garbanzo beans, drained
1/2 cup mozzarella cheese, coarsely chopped
1/2 cup pepper jack cheese, coarsely chopped
1/4 cup red onion, thinly sliced

Combine all ingredients in a large bowl. Drizzle dressing over salad.

For dressing:
1/2 cup red wine vinegar
1/8 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable oil

Combine all ingredients in a small bowl and whisk dressing together until well blended.

Tortellini Florentine Soup

 

This soup is one of my husband's favorites! I love it for an easy weeknight dinner. I usually serve it with what's left of the rotisserie chicken and a green salad.

 

Tortellini Florentine Soup Recipe

From BHG: Tortellini Florentine Soup

Ingredients:
1 9 oz. package three cheese tortellini
32 oz. chicken broth
1 10 oz. container of refrigerated light alfredo sauce
2 cups rotisserie chicken from deli, shredded
1/2 cup oil packed sun-dried tomatoes, julienne cut (drained)
3 cups lightly packed fresh baby spinach
Shredded parmesean cheese

Cook tortellini according to package directions. Combine chicken broth, alfredo sauce, chicken and sun-dried tomatoes. Bring to a boil then simmer for 5 minutes. Add cooked tortellini and spinach. Simmer for 2 minutes. Serve with shredded parmesean cheese on top.

 

Wedding Soup

There's nothing like homemade soup on a cold fall day. I've always had an obsession with soup and this wedding soup recipe is one of my favorites. My stepmom, Nancy, shared the recipe with me years ago and I've been making it ever since!

 

Wedding Soup Recipe

Ingredients:
16 cups water
3 1/2 cups boneless chicken breast
1 lb. ground beef
1 cube beef bouillon
1/2 tsp thyme
1/2 cup Italian breadcrumbs
3 cloves garlic
1/4 cup parmesan cheese
12 chicken bouillon cubes (I prefer Herbox brand)
1 1/2 cups acini di pepe (or other small pasta)
3 cups chopped spinach

Cook chicken in water until done. Strain top of water. Take chicken out and shred. Put shredded chicken back into water. Meanwhile, combine thyme, breadcrumbs, ground beef and parmesan cheese in mixing bowl. Using garlic press, add 3 cloves of garlic. Dissolve 1 cube beef bouillon in 1 cup water and add 1/4 cup to mixture, adding more if mixture is too dry. Mix well with hands. Mold into small meatballs and spread on a foiled lined cookie sheet. Bake for 30 minutes at 350 degrees.

Add chicken bouillon cubes, spinach, acini di pepe and meatballs to soup. Cook 10 minutes or until pasta is done. Serve with grated parmesan.

Tip: I usually throw the cooked chicken into my Kitchen Aid mixer to shred it. Just use the flat beater and turn it on for a few seconds.

Stuffed Peppers

My mother-in-law is a fabulous cook and she taught me how to make stuffed peppers a few years ago. I've made a few adjustments, but this is basically her recipe. It's great for a weeknight meal and is even easier when you throw it in a slow cooker!

Stuffed Peppers Recipe

Ingredients:
6-8 large green peppers
2 lbs. ground beef
1 lb. bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup Minute rice
2 28 oz. cans tomato sauce

Cut the tops off peppers. Remove and discard the ribs and seeds from inside the peppers. Place in a baking pan. Chop bacon into small pieces. Cook in pan over medium heat. When bacon is almost completely cooked, add onion and garlic. Saute with bacon until onions are transparent. Cook Minute rice according to package directions. Combine ground beef, bacon mixture and rice in bowl. Mix well with hands. Fill each pepper with beef mixture. Pour tomato sauce on top of peppers. Cover with foil and bake at 350 degrees for 2 hours or until peppers are soft. Serve with mashed potatoes.

 

Tips: I usually chop up the tops of the peppers and throw them in the beef mixture for extra flavor. I only make the stuffed peppers in the oven if I'm cooking for a crowd. I much prefer to put them in a slow cooker on low for 8 hours. I make them the night before and just turn the slow cooker on in the morning and they're ready to go when I get home from work.

 

 

The Great Dip Off

Football season is in full swing! My husband and I both grew up in Pittsburgh so, of course, we're Steelers super fans. My husband thinks he's on the team. My neighbors hosted a football "dip off" this weekend. Even though they're rival fans, we decided to join the neighborhood celebration of dip. I decided to make two different recipes. First, I made my buffalo chicken dip. This was an easy one because people usually go crazy for it, but I make it ALL THE TIME. I also wanted to try a new recipe. My mom recommended Liptauer Dip. I was a little leery about the recipe, but my Mom swore that it's completely addictive. She said she used to pray for leftover dip then eat it by the spoonful, straight out of the fridge. Of course, with this kind of enthusiasm, I just had to see what it was all about. I have to admit, it was delicious, but I think the buffalo chicken dip will always be my favorite!

Liptauer Dip Recipe

Ingredients:

8 oz. cream cheese, softened
1 stick butter, softened

1/2 cup sour cream

1/2 tsp. dry mustard
2 tsp. paprika
1/2 tsp. salt
1 tbsp. caraway seeds
1/2 cup green onions, thinly sliced
Pumpernickel bread bowl (I used sourdough instead)
Extra pumpernickel loaf

Mix cream cheese, butter, sour cream, dry mustard, paprika, salt and caraway seeds using mixer. Fold in green onions. Hollow out bread bowl and cube the bread you removed and the extra loaf of pumpernickel. Put dip mixture inside bread bowl and serve with bread cubes.

Shea's Buffalo Chicken Dip Recipe

Adapted from Frank's Red Hot Buffalo Chicken Dip Recipe

Ingredients:

1 1/2 lb. chicken breasts
16 oz. cream cheese, softened
1 cup hot sauce
1 cup blue cheese dressing
5 oz. crumbled blue cheese
2 cups cheddar cheese

Cook and shred chicken (I usually just cook it in a pan with a little butter and chicken broth, but you can cook it any way you like). In a 9x13 baking dish, combine cream cheese, hot sauce, blue cheese dressing, blue cheese crumbles and 1 1/2 cups cheddar cheese. Add shredded chicken. Stir until well mixed. Sprinkle 1/2 cup cheddar cheese on top. Bake uncovered at 350 degrees for 20 minutes. Serve with tortilla chips.

Tips: You can substitute ranch dressing for the blue cheese, but I've been told that the blue cheese is much better than the ranch and blue cheese haters will never be able to tell the difference. You can also substitute light cream cheese, cheddar cheese and blue cheese for a healthier option and serve it with carrots and celery.

Baked Apples with Oatmeal Streusel

These baked apples are perfect for fall!

From Cooking Outside the Box

Ingredients:

2 large apples

4 ½ tbsp. butter, melted

½ cup oats

½ cup flour

½ cup brown sugar

a pinch of salt

Slice apples in half and scoop out the seeds and stem with a melon baller. Mix together all remaining ingredients. Spoon mixture over apples.

Bake at 350 for about 30 minutes or until tops are golden brown. Serve warm with a scoop of ice cream. Makes 4 baked apples.

Tip: You can cut the recipe in half or double it. Try adding walnuts to the mix!

No Bake Energy Bites

My husband is a walking accident waiting to happen. He broke his leg a few weeks ago when he was playing basketball (it's the seventh time he's had a cast on that leg). According to the doctor, he has the ankle of a 60 year old professional athlete at 30 years old. I've been making him this recipe for energy bites or as he calls them, his "arthritis balls". They have a good bit of flax seed in them which has been said to help with the joint pain from his various injuries. We both love them because they're really filling and soo delicious. They remind me of my favorite girl scout cookie. They're perfect to take to work for breakfast and great for a quick snack!

No Bake Energy Bites Recipe

From Gimme Some Oven

Ingredients:

1 cup old fashioned oats
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup mini chocolate chips
1/3 cup honey
1 tsp. vanilla

In a large bowl, combine all ingredients. Chill in the refrigerator for about 20 minutes. Using your hands, roll them into small balls (about 1 inch). Makes about 24 balls. Store in an airtight container for up to one week.

Tip: Try substituting chopped dried fruit or chopped nuts. You can really add anything you'd like!

Roasted Shrimp and Broccoli

My husband and I absolutely love this recipe and I usually make it once a week. It's my go to meal and perfect for nights when I don't feel like spending a lot of time in the kitchen. Our favorite part of this meal is the amazing sauce that we pour over steamed rice. Our rice steamer is one of the best gifts we've received (thanks Dad and Nancy!) and we use it all the time. If you don't have one, I would highly recommended it.

Roasted Shrimp and Broccoli

Adapted from The Amateur Gourmet

Ingredients:
2 lbs. broccoli (cut up into florets)
8 tbsp. extra virgin olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 1/2 tsp. salt
1 tsp. pepper
1/8 tsp. hot chili powder
1 lb. large shrimp, shelled and deveined
1/2 cup lemon juice

Preheat the oven to 425 degrees. In a small bowl, mix together 4 tbsp. extra virgin olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1 tsp. salt, 1/2 tsp. pepper, 1/8 tsp. hot chili pepper. On a large cookie sheet, toss mixture with broccoli. Arrange in a single layer. Roast broccoli in the oven for 10 minutes.

While the broccoli is roasting, combine 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup lemon juice, and shrimp in a small bowl.

Take the broccoli out of the oven, add shrimp, and lightly toss. Roast for another 10 minutes.

Serve on top of rice and pour remaining sauce on top.

60th Birthday Party

Check out the birthday party my sister, Katie, and I had for our Mom's 60th. 

We're the Featured Favorite this month for Peartree Greetings!

Mom's 60th birthday party

ABCs baby shower

First rule of party planning: if you make something with peanuts in it, you should always warn guests with food allergies. I learned this the hard way this past weekend during a baby shower my friend and I were hosting when I almost sent the grandmother-to-be into anaphylactic shock. I happened to mention the peanut butter I used in the sliders as we served the food. YES, peanut butter. Trust me, they’re delicious. Luckily I spoke up at the right time and avoided catastrophe. Grandma was able to spit out her mouthful of food. Live and learn. The peanut butter incident aside, everything turned out pretty well. The theme was reading and ABCs. We asked the guests to bring their favorite children's book in lieu of a card to help build the baby's library. I always use any leftover invitations as part of the decorations whether it be a printed menu or a sign, and the ABC invitations were a perfect addition. Instead of the traditional guest book, we had guests write their wishes for the baby on note cards and place them in a keepsake book shaped box. We created one long table and used a roll of hot pink wrapping paper as a table runner (it was only $1 at Target). For centerpieces, we stacked hot pink children's books we borrowed from the library and placed potted flowers with pink bows on top. A maternity picture of the mother-to-be was featured on the wall and there was a slide show of her other maternity photos playing on my iPad. Winners of the shower games received Barnes and Noble gift cards in Dr. Seuss card holders. Guest brought home white chocolate covered Oreo pops with pink and white sprinkles. We served sparkling pink lemonade, sparkling limeade and blood orange Italian soda in miniature wine glasses. The menu included roasted redskin potatoes, pasta salad and caesar salad. We had a make your own sliders bar with lots of toppings to choose from. For dessert, there was cake and cheesecake stuffed strawberries. If you've never had a cheesecake stuffed strawberry, they're amazing and a must try recipe!

Sliders recipe

Found on Favorite Family Recipes

Ingredients:

1 pound ground beef

1 onion, finely chopped

1 package Lipton onion soup mix

1 tablespoon peanut butter (don't forget about those food allergies!)

1/2 cup milk

Small buns

6-8 Cheddar cheese slices

Preheat your oven to 350 degrees. In a large bowl, combine the ground beef, Lipton onion soup mix, peanut butter, and milk. Spread the mixture on a cookie sheet with a lip and press into an even layer. Bake for 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges to flavor the meat. I also carefully drained the fat. Place back in the oven for 15 minutes. Take it out of the oven and spoon the onions onto the meat. Add the cheese and put back in the oven for 10 minutes or until the cheese is melted. Using a pizza cutter, cut into bun size squares. Put the tops of the buns on the meat and bake for another 5 minutes. Using a spatula, place the burger and top bun onto the bottom bun and serve.

Cheesecake Stuffed Strawberries recipe

Found on The Sweets Life

Ingredients:
1 lb large strawberries
8 oz. cream cheese, softened
4 tbsp powdered sugar
1 tsp vanilla extract
graham cracker crumbs

Rinse strawberries and cut around the top of the strawberry. Remove tops and clean out with a paring knife. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mixture to a Ziploc bag with the corner cut off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. Enjoy!