Category Archives: recipes

Refrigerator Pickles


I have decided to take up canning this year. Especially since I’m going to have more tomatoes than I know what to do with, soon. In order to get the motivation going, I made the hubby’s Grandmother pickle recipe this weekend. It’s super easy.

Refrigerator Pickles

By: Hubby’s Grandma


6 cups thinly sliced pickling cucumbers {about 2 pounds}

2 cups thinly sliced onion

1 1/2 cups white vinegar

3/4 cu sugar

3/4 teaspoon salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

4 garlic cloves, thinly sliced


Place 3 cups of cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups of cucumber and remaining 1 cup of onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month

{Changes I made- I used onion powder instead of fresh onion. I also used garlic powder instead of fresh garlic. I store them in mason jars.}

Brownie Cheese Cake Bars


I decided to have an impromptu Easter dinner at our house on Easter and needed a quick and easy dessert. I’d saw on Pinterest, a recipe for Brownie Cheesecake {that I didn’t seem to repin!} It called for making the whole thing from scratch, but the way my foot has been hurting me, standing in the kitchen doing all that work didn’t sound to appealing to me! Thankfully I had a box of brownie mix and a box of instant cheesecake mix.


First, I made the brownies according the package directions and baked it in a 9×13 pan, but you could use any pan you wanted. The only thing I would change when I make this again, is using a different type of brownie. I’d used a milk chocolate brownie mix and it just wasn’t doing it for me! It needed more chocolate.


After the brownies cooled, I followed the package directions for the instant cheesecake mix and spread it on top of the brownies. If I was making this big of a pan again, I would use two packages. I’d also consider taking the time to make a homemade cheesecake batter.


Then I put it in the fridge it to let the cheesecake get thick.


Finally, I served it with fresh strawberries. It was de.lish and AMAZING with Strawberry ice cream!


Cheeseburger Casserole

My mother-in-law gave me this recipe for Cheeseburger Casserole! Oh my goodness is it de.lish and so simple!

{Entire recipe can be viewed at the bottom of this post}.


The hubby says that it is definitely a keeper! It’s an easy to go to meal for busy week night suppers!

In a pan, brown hamburger with a chopped onion.


Shred cheese of your choice. I used Cheddar. I’ve also be shredding my own. I like the flavor better and you don’t get all the preservatives that you get with the bagged.


Once the hamburger is cooked, drain it. I learned a trick from Balancing Beauty & Bedlam, to put a plastic bag in a bowl to catch all the grease {I fold mine over and lay it across the bowl}. This works wonders! Just make sure the bag is a good bag. I told the hubby to do this once and he used a cheap flimsy bag and it burnt right through.


Put the hamburger and onion mixture in the bottom of a casserole dish.


Mix in a can of tomato soup.


Top with cheese. Lots & lots of cheese!


Finish off by topping it with frozen French Fries. You can use any type you’d like. I just happened to purchase crinkle cut.

Bake for 40 minutes at 350 degrees.


It tastes like a cheeseburger & fries. This would be great for a super bowl party!


Cheeseburger Casserole




Tomato Soup

Shredded Cheese

Frozen French Fries


*Brown hamburger and chopped up onion until cooked thoroughly. Drain mixture and place on the bottom of a casserole dish.

*Mix in a can of tomato soup.

*Top with shredded cheese and French Fries.

*Bake at 350 degrees for 40 minutes.



Corn Casserole

My sister makes the best corn casserole ever! I was so happy when she gave me the recipe a few years ago. It’s also became the side dish that I’m always asked to take to family dinners.

Normally, I bake it in the oven, but we had a pot luck at work last week, so I decided to try making it in the crock pot. I guess it turned out great because there was none left after the meal.


Ingredients are, cream corn, whole corn {drained}, 2 eggs, 1 stick of melted butter, 1 box corn bread mix, 8 ounces sour cream and salt and pepper to taste. {Note, I doubled the recipe for the potluck}


In the crock pot, I added both the corn and creamed corn and stirred together.


In a separate bowl, scramble the two eggs.


Add the egg to the corn mixture and stir. Then add the melted butter and stir.


Next, stir in the corn bread mix.


Add sour cream and salt and pepper to taste.


Stir until the mixture is smooth. I cooked it on low for 8 and a half hours, over night, which was a little too long. If I were to do it in the crock pot again, I would cook it for probably 6-7 hours and just keep an eye on it to make sure that it doesn’t burn.

Otherwise, at this point, you would pour it into a greased casserole dish and bake at 350 degrees for 45-55 minutes until the casserole is solid. You can test this by poking it with a knife until it comes out clean.

I didn’t get any other pictures after this, of the finished product. This was so yummy, everyone at work wanted the recipe.

Click the link for a printable recipe. Print Recipe



The Best Thing I Ever Ate…

Okay, so it’s on the long list of best things I’ve ever ate!

Growing up, every Friday a local grocery store deli had a special on Hot Roast Beef Sandwiches. They even had the He-man special, which was an extra helping of mashed potatoes {who could go wrong with that!} I always loved that meal and was sad when I could never find it anywhere.

Then one day over a year ago, it hit me like a ton of bricks! I could easily remake my favorite childhood memory at home & I’ve been enjoying it ever since! I could easily eat this once a week, but I’m sure the hubby would get tired of it.

It’s super easy to make. I cook a roast in the crock pot with carrots {I added onions to this week’s roast for a change} and let it cook all day. Then I make mashed potatoes with it and have roast, potatoes and carrots for dinner. I also make a gravy out of the juice in the crock pot using a little water and cornstarch to thicken it. Then I make sure there are left overs {this was so good that I wasn’t sure I was going to have left overs}!


Doesn’t this just look so yummy?!?!?!??! I could totally go for this again this week!


After warming up all of the leftover items, I take two slices of bread and add a little gravy over the top. To make my gravy go a little further, since I didn’t have a lot left over, I made a package of brown gravy according to directions and then added the leftover gravy.


Then I top it with the shredded beef.


And I put the other slice of bread on top. I always loved how soggy the bread got from the gravy!


Next, I cut it in half in triangles and separated them on the plate.


I added my homemade mashed potatoes in between the two slices of the sandwich.


Then I topped the whole thing off with the best part, the gravy! I left the onions and carrots in the gravy for extra flavor.


O.M.Gee I am getting so hungry for this again just writing up this post! So next time you have left over roast and don’t know what to do with it, definitely make this! Or, just make a roast for the entire purpose of making this dish! You won’t be disappointed!




I’m linking up to these parties:


Buckeye Pie


A few months ago, we had my good friend Krista and her husband Jake over for dinner. Krista and I met in college, we were both Criminal Justice majors. I was from Iowa, she was a local. Somewhere along the line, we just clicked and have became really great friends. So when she asked what she could bring for the dinner, I told her dessert and as usual she did not disappoint.

For weeks after our dinner, I craved this Buckeye Pie (kinda like a Buckeye Bar, but in pie form). I was so excited when she emailed me the recipe that I had to make it right away for our first cook out with our neighbors.


You’ll need Peanut Butter, Vanilla, Butter, Powdered Sugar, Instant Chocolate Pudding and Milk and Cool Whip.


In a bowl combine peanut butter, vanilla and softened butter. Then mix in powdered sugar until the mixture is crumbly. It is easiest to make it crumbly with a fork.


In a separate bowl, prepare instant chocolate pudding according to the package for the pie filling.


Mix in all but 1/4 cup of the peanut butter crumbles.


Pour into a baked pie crust.  Just don’t do what I did and forget to bake the pie crust before filling it. I had to make a graham cracker crust since I put the filling in the pie shell without baking. Opps! 


Top with Cool Whip and sprinkle remaining peanut butter crumbles on top. Refrigerate before serving.


Doesn’t that look fabulous? Thanks Krista for sharing the recipe with me! I might just have to make this again tomorrow!

Click on the link to view a printable version of this recipe: Buckeye Pie


I’m linking up to these parties:






My great friend Esther @ Our Simple Country Life had Tocorito’s on her menu a few weeks ago and I had no idea what they were. So she sent me the recipe and I had to try them ASAP! O.M.Gee they were so good that even the hubby said they were a keeper!

Thanks Esther for letting me share the recipe!


Brown hamburger and sausage (we only used hamburger this time) and make the sauce while the hamburger is browning. Mix refried beans into the hamburger and sausage. Then add some sauce to the tortilla.


Fill with the hamburger mixture and top with cheese. I love the new Kraft with Philly cheese, it just melts so well (this is my own opinion and I was in no way compensated for this statement although).


Pour some of the sauce in the bottom of a baking dish. Roll the tortillas up and place in the dish.


Top with the rest of the sauce and more cheese.


Bake at 350 degrees for 18-22 minutes until cheese is melted.

I used small tortilla shells, so we had enough left over to freeze. They tasted just as good the second time around.



    From: Our Simple Country Life


    • 1/4 cup butter, cubed
    • 1/4 cup all-purpose flour
    • 4 cups water
    • 3 tablespoons chili powder
    • 1 teaspoon garlic salt
    • 1 pound ground beef
    • 1 pound bulk pork sausage
    • 1/4 cup chopped onion
    • 1 cup refried beans
    • 8 flour tortillas (8 inches), warmed
    • 3 cups (12 ounces) shredded Monterey Jack cheese
    • Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream


    • In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    • In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
    • Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
    • Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. 
    • Yield: 8 servings {this also freezes well}




Pasta with Tomato-Blue Cheese Sauce


Last weekend we had some good friends over for dinner. When I started planning our little dinner party, I had originally planned on making a Vodka Cream Pasta. But as I was flipping through my recipe binder I found a recipe from the amazing Pioneer Woman, for Pasta with Tomato-Blue Cheese Sauce and realized I already had most of the ingredients to make it.


While I was putting the dish together, I made a drink we used to make in college. It’s much better with peach schnapps ;o) You mix together Sprite, Hawaiian Punch and Orange Sherbet in a pitcher and serve.


This pasta dish turned out wonderfully and was so easy to make (just be sure to pay attention when sautéing the garlic so that it doesn’t burn). The recipe says that it serves six. There were four of us for dinner and we ate leftovers for the rest of the week, so it definitely serves more than six without being doubled.

Click here for the recipe: Pasta with Tomato-Blue Cheese Sauce.

***Mine never got to thick, so I didn’t have to use the half and half. But it never got thick enough so I made a mix of cornstarch and water and added it until the sauce became a consistency that I wanted. ***

Of course Ree never lets me down and this meal was a hit! I served it with a salad and dinner rolls.