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Cheesy Ham and Potato Bake

There’s something about hot gooey cheesy casseroles that is just so comforting on rainy days. Like this Cheesy Ham and Potato Bake, with it’s creamy and cheesy goodness. It’s easy to and quick to put together too, which is another added bonus. There’s no chopping involved here since I use frozen potatoes O’brien which already has the onions and peppers. No need to thaw anything so that takes away a lot of the brain work, and believe me, after a long day, I don’t want to think anymore!

All you have to do is dump all of your ingredients into a bowl and mix it up. If you’re not a fan of broccoli, or don’t have any on hand, any frozen vegetable will work. Cauliflower would be great, carrots, green beans, whatever you like. Or maybe even a combination of veggies. Just try to keep it between 12-16 ounces of veggies and you’re golden. If you have leftover ham, this recipe is perfect to help use it up. However, I didn’t have leftover ham, so I bought ham already cubed and ready to go from the grocery store. No chopping involved. Just open the packages and dump.

Spread that deliciousness into a prepared glass 13×9 inch dish, sprinkle with as much or as little Parmesan cheese as you desire, and it’s ready for the oven. I think a grated Asiago cheese would be awesome on this in place of Parmesan, or maybe even a mixture of the two. This dish is really versatile folks.

Pop that baby in the oven, and in 1 hour dinner is ready to enjoy! Add a delicious tossed crisp green salad to accompany this yummy casserole, and you’ve got a well rounded meal, with little effort.

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Cheesy Ham and Potato Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray 13x9-inch baking dish with cooking spray.
  3. In a large bowl, combine potatoes O'brien, ham, broccoli, soups, sour cream and cheddar cheese. Mix well.
  4. Spread into prepared baking dish and sprinkle with Parmesan cheese.
  5. Bake for 1 hour or until bubbly and lightly browned.
Recipe Notes

Adapted from allrecipes.com

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Broccoli-Sausage Macaroni

It’s supposed to be Fall. Right? I mean, here in Southern Indiana, it really doesn’t feel like Fall. We are in desperate need of rain, and we’re still in the mid to upper 80 degree weather! However, the evenings have become a lot cooler. Down in between 55-60. Beautiful nights for some bonfires, if you ask me. In fact, friends are starting to schedule their Fall bonfire parties. Let the potlucks and fires begin! These get togethers are why I love Fall so much. A big part of it anyway. Another reason I love fall, comforting casseroles like this Broccoli-Sausage Macaroni.

Broccoli-Sausage Macaroni is full of delicious flavor, and creamy cheesy goodness. It’s easy to fix, perfect weeknight meal for busy families. With Fall brings school and all those extra activities that come with that like sports. So having a nice comforting filling dish is greatly needed during this time of year.

What I like to do, is I look at my recipe the night before, and see what I can prep ahead of time. For instance, in this recipe, I need to chop a few things up. I’m not exactly a pro with a knife, so chopping things can take some time. I do all my chopping the night before and store them in Ziplocs, or plastic containers. That way, when I get home and I’m ready to start dinner, the time consuming chopping is already done. Just take it out of the fridge, and toss it in the pan, or mixture, or whatever the recipe says to do with it.

For this recipe, it’s real simple. Cook your elbow macaroni (or any short pasta you prefer) according to the package directions. While that’s cooking, steam  your broccoli. I get the packages of frozen steamable broccoli, and do this in the microwave. No extra dishes, you just do it right in the package and it’s quick. Just be sure you buy the packages that are steamable. Then melt some butter in a pan, and saute the onion, bell pepper and sausage until the veggies are crisp tender. Sprinkle a little flour over that, and cook it just for a minute to get that flour taste out. Gradually add your milk, bring that to a boil and cook and stir for about 2 minutes or until it’s thickened. Cut off the heat and add your cheese and seasonings and stir until the cheese is melted. Drain the macaroni and if necessary, the broccoli. Mix the cheese mixture, broccoli and noodles together.

Transfer this creamy deliciousness to a greased 13×9 glass baking dish. The dish is going to be full. If you’re worried about it spilling over in the oven, just set the dish on a foil lined baking sheet and don’t worry about clean up. It’ll be easy peasy! Sprinkle your breadcrumbs and butter mixture over the top, and bake this at at 350 for 25-30 minutes or until heated through.

All that’s left, is to serve this beautiful comforting casserole, and enjoy!

 

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Broccoli-Sausage Macaroni Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cook macaroni according to package directions. Meanwhile, steam broccoli according to package directions.
  2. In a large saucepan, saute the onion, sausage and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 13x9 baking dish (dish will be full).
  4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Recipe Notes

Adapted from Taste of Home

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Susan’s Fabulous Meat Pie

Ok, so you’ve probably seen my post for Dad’s Glop, which is my dad’s take on Goulash basically speaking. This time, I’m bringing you a recipe from my Mom that she shared with me. Her’s didn’t come with a name, but after making it, I decided we would call it Susan’s Fabulous Meat Pie. Although, this isn’t the prettiest dish I’ve ever seen, it is however, big on flavor and tastes FABULOUS! This is an easy weeknight dinner, and it makes a lot, so there’s potential for cooking once and eating twice. I’m a huge fan of leftovers, so this was perfect. To make this even easier, and quicker to put together, you can make the filling ahead of time, and when ready to prepare dinner, just quickly assemble it and pop it in the oven. So let me show you how easy this is.

You’ll need 2 boxes of refrigerated pie crust. There’s two crusts per box. Open the first box, and unroll the first crust starting from the middle of the pan, all the way to edge. Then do the same thing with the second crust, overlapping the first crust, like shown in the photo. Now set that aside.

Moving over to the stove, brown  your ground beef, onion, celery and green pepper until the beef is no longer pink and the veggies are tender. In my Fabulous Meat Pie, I didn’t use ground beef. I have some ground venison in my freezer, so I used two pounds of that instead. You can pretty much use any kind of ground meat you want. Beef, turkey, venison, pork, etc would all work just fine. So use your favorite.

Now all you do is stir in the remaining ingredients, bring it to a boil. Then cover and simmer for about 15 minutes.

Once  your beef mixture has simmered for 15 minutes, spread that over your bottom crust in your casserole dish.

Unroll the last two crusts over the top, just like you did on the bottom, and press and seal, or flute the edges and try to make it prettier than mine. 😂 Cut a few slits in the top to let steam vent and you’re ready for the oven. Bake at 375 degrees for about 35-40 minutes or until the crust is golden brown.

There you have it! A not so attractive pie 😂 but an extremely delicious one! Mine kinda turned out like a Frankenstein pie, but who cares?! I’m not entering it into a contest. Although, if I did, the judges would be blown away by how good this tastes! Let it stand for about 15 minutes before cutting into it, and enjoy!

 

 

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Susan's Fabulous Meat Pie Yum
Recipe by Susan Young
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lightly spray glass 13x9 baking dish with cooking spray.
  2. Roll out one pie pastry starting from the middle of the dish, to the end, then roll out your 2nd pastry from the middle to the opposite end of the dish, overlapping pie crust in the middle. Set aside.
  3. In a large skillet over medium heat, cook ground beef, onions, celery and green pepper until the beef is no longer pink, and the vegetables are tender; drain.
  4. Stir in the remaining ingredients and bring to a boil. Cover and simmer for 15 minutes.
  5. Pour beef mixture over bottom pie crust. Top with remaining two pie crusts just like you did on the bottom. Start in the middle and unroll to one end of dish, and then the unroll last pie crust to the opposite end, overlapping in the middle. Seal crust, and cut a few slits in the top to let steam escape.
  6. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown. Let stand 15 minutes before cutting into squares.
  7. Enjoy!
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Mama’s Cozy Beef Stoup

Fall, it’s not officially Fall until September 22nd. However, the kids are back in school, and guess what they are bringing home to mom, and I’m not talking about sweet art work I hang on the fridge. No, I’m talking about the inevitable creepy crud! Oh yea, my kids go back to school and in just a couple of weeks Mom’s down for the count! Some of you may have been wondering where in the heck I was. Well, I was in bed as much as possible, feeling awful with what I thought was just a cold, until it just got worse and included a fever and felt more like some kind of flu. Whatever it is,  you don’t want it.

Now, I may have taken some time off from the blog, but just because Mom’s sick doesn’t mean she gets to call in sick. Honestly, I don’t know what these people would do without me. I guess they’re lucky I survived this one, amirite? No, absolutely no sick days for mom, so I have to get creative and find ways to work, without working. Here’s where I praise my slow cooker. I was caught off guard, and unprepared for being sick, so my freezer isn’t full of prepared meals that only need to be baked. Thankfully because of that slow cooker, and some dump recipes like this Chicken Enchilada Soup from friends Ellen and Aimee over at Like Mother Like Daughter, dinner wasn’t too much of a chore. Dump it in, turn it on, go back to bed. Seriously, when you’re done here, go check out that soup. It’s fabulous!

Now this recipe I have here for you today isn’t exactly a dump and run kinda recipe. This recipe is one I came up with quite awhile ago and after being sick, and having drizzly weather this week, I craved this stoup. You may ask “What the heck is a stoup?!” Well it’s quite simple, it’s half beef stew and half soup. So it’s a stoup, and it’s delicious! Perfect for that chilly weather that’s on it’s way.
It takes just a little bit of prep time. You’re going to want to get your onions, garlic, and celery all chopped up. For the onions and garlic I use a hand powered mini food chopper to make it go quick. Then for my carrots, I use baby cut carrots so I can skip the peeling and slicing. I just cut these little guys in half. Then I toss in my green beans which are just a package of frozen cut green beans, thawed.

For the potatoes I chose red. Any waxy potato you won’t have to peel like the red potatoes or yellow. If you choose Russet or baking potatoes, you’ll want to peel those first and then dice them, or cut them into reasonable chunks like I did. Now all that’s left is to cut up your meat. I bought stew meat already cut up, but even in doing that, those pieces are usually HUGE and I end up having to cut a lot of them in half or in thirds depending. So you’ll want to inspect it, and cut the meat into bite size chunks.

As I chop everything up, I just toss them into the slow cooker. Then I just toss it lightly to combine it all.

Now you dump in your crushed tomatoes, tomato sauce, and seasonings. Then in a small or medium bowl, combine your two cans of chicken broth and your 1/2 cup flour. Whisk that together until it’s smooth and totally combined. Then dump that into the slow cooker along with your beef consomme. Then give it a good stir to combine everything together. Now cover it, and set it to low for 6-8 hours. Mine took 6 hours, but please keep in mind that all slow cookers are not created equal.  Sometime before you are ready to eat, and the meat is totally cooked through, give your stoup a taste and adjust the seasonings to your liking. If you add more thyme or morjoram, let it cook for about 30 minutes to an hour to let the flavors get all happy together. I checked my stoup at 5 1/2 hours and the the meat was cooked and safe to taste. So don’t worry about breaking the stoup. It won’t break if you take the cover off that far into the process I promise. The seasonings as written in this recipe are on the light side because everyone’s tastes are not the same. So please adjust to your liking.

Now you’re ready to ladle your stoup into bowls, serve hot with some crusty bread for dipping, and enjoy!

 

 

 

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Mama's Cozy Beef Stoup Yum
Recipe by Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In the slow cooker, add beef, onions, garlic, celery, carrots, green beans and potatoes.
  2. Pour crushed tomatoes and tomato sauce over beef and veggies. Add in bay leaves, salt, pepper, thyme and marjoram. Stir to combine.
  3. In a small – medium bowl, whisk together chicken broth and flour until combined and smooth. Pour chicken broth mixture along with beef consomme into the slow cooker and stir once more to combine.
  4. Cover, and cook on Low 6 to 8 hours. About an hour before it's finished, you may wish to taste and adjust seasonings to your liking. See note.
  5. Remove bay leaves before serving. Serve with crusty bread, and enjoy!
Recipe Notes

I use baby cut carrots in this recipe as a time saver, so I don't have to mess with peeling and slicing. However, if you prefer, you can of course peel and slice carrots. I would guess probably about 5-6 medium carrots should do.

I didn't really measure my potatoes, I just cut some up until it looked like enough in proportion to the rest of the veggies. You can use any kind of potato you want. I chose the red because it's what I had on hand, and also, I don't have to peel those. Huge time saver. If you use russet potatoes or baking potatoes, I recommend peeling those. But yellow or red are fine with peelings on.

The measurements for the seasonings in this recipe are on the light side. So be sure to taste test your stew about an hour before it's done, then if you need more seasonings, feel free to add more to your taste, then cover and let it go for the rest of the time. Don't worry, you won't break the stoup. I do this with this recipe often.

Adapted from Allrecipes.com

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Pea Salad with Bacon & Creamy Ranch

Long weekends equal lots of fun and food with family and friends! At least it does in my neighborhood, if you can call it a neighborhood out here in the sticks.  We had two full, very busy, yet very fun days with family friends as we wave goodbye to summer and fit in at least one more (or two more in this case) cookout.

And out here in the sticks, we know how to have fun! Labor Day weekend marking not just goodbye to Summer, but also bringing out the first of many bonfires/chimney log fires of the new Fall season coming.

Of course the adults aren’t the only ones having fun. My little guy, Joe, had an absolute blast at his very first “neighborhood” party. If you are new here and don’t know, my son Joe is Autistic and would have never handled this much activity (aka a cookout/party) without getting overloaded and ending in a melt down. So, this is his first very successful party. He had a blast on the playground at our friend’s house, and lasted as long as I did! The score: Mom 1 vs. Melt Downs 0. Awww yea!!! Hang on a sec, I need to victory dance! Of course a lot of thanks goes to his Grandma. She kept up with him and enjoyed herself too. It was a good day!

The really cool fires and the playgrounds aren’t the only thing that bring us folks out here in the sticks together. Oh no, it’s the food! Isn’t it always the food? Our potluck parties (or pitch-ins as the native Hoosiers like to call them) are always incredible! There’s always so much food! Way more than I can justify eating in one sitting. I want to, I just can’t justify it. 😂 Seriously, we had pork loin, ribs, lamb chops, sausages, and of course hot dogs and burgers! My mother in law brought her amazing mac & cheese, and I really need to wiggle that recipe out of her so I can share it with all of you. There was so much more food than what I just listed, including this Pea Salad with Bacon & Creamy Ranch.

This salad is incredible. It’s incredibly easy, incredibly delicious, it has incredible tasty bacon. See? Incredible! It comes together super fast. Although you can substitute real bacon bits for the bacon in this salad if you’re pressed for time, but I seriously recommend cooking bacon and crumbling it. I cook my bacon on a sheet pan in the oven and clean up is a breeze! Just heat the oven to 400 degrees, line a baking sheet with aluminum foil, put your bacon on there and bake it for about 15-20 minutes or until it’s crisp. Then put it on a paper towel lined plate and let it cool before crumbling. Clean up?! What clean up?!

I hope you all get a chance to enjoy this salad as much as I enjoyed sharing it with my friends and family.

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Pea Salad with Bacon & Creamy Ranch Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Drain peas in a colander, if necessary. Mine had a little liquid from being frozen, but not much. We don't want that liquid.
  2. In a large bowl add peas, cheese, onion, sunflower kernels, crumbled bacon and ranch dressing. Toss gently to coat.
  3. Add salt & pepper to taste, and toss gently one more time to mix it in.
  4. Chill in the refrigerator for at least 1 hour before serving.
Recipe Notes

Adapted from Dinner Then Dessert

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Cinnamon Toast Snack Mix – #SundaySupper

Well, my lovely SundaySupper family and I have done some great Back to School recipes for you, we gave you Back to School Lunch ideas and some easy, quick Back to School dinner recipes for those hectic extra curricular activities nights, whether it’s sports, choir, band, cheer, drama, you name it! Those nights can get rough when it comes to dinner time.

“What about snacks?!” You may be asking yourself. Don’t worry! We would never leave you hanging! We know these kids come home from school just starving, and need something to hold them over until dinner. At least my kids do, I swear they think they’re dying! 😂 Thanks to our wonderful SundaySupper host for this Back to School Snacks event, Cricket Plunkett from Cricket’s Confections, and the rest of us SundaySupper folks, we’ve got you covered for snacks!

So lets get started, shall we? I’ve got a real simple snack mix that I like to whip up for my kids. It makes a lot, so I don’t have to replenish the self serve snack area very often. For this particular snack, I create individual snacks using those zipper snack bags, and just put them in what I call The Snack Bag. This way, my kids can come home, drop their stuff, and grab their own snack without me having to drop what I may be doing. Some folks  have a whole section of the fridge with different snacks to choose from, but so far my snacks don’t need to take up space in the fridge. For me, that’s a huge bonus!

In this snack mix, I have two different types of cereal consisting of Cinnamon Toast Crunch and Vanilla Chex, mini pretzel twists, and later, we add some white chocolate chips. In my recipe ingredients list there are nuts listed, however, my poor Andrea is allergic to all things nuts, so obviously I leave them out. Me, loving all things nuts and not allergic, oh they’d be wonderful in this mix! So feel free to add those or leave them out. I start by taking the cereals and pretzels and tossing them in a bowl. Then I melt the butter, and add honey to the melted butter. Then drizzle that all over the cereal mixture. Toss it really well to coat.

Then spread it out between two baking sheets. I line it with foil for easier clean up. Now it’s ready for the oven. Bake it at 350 degrees for about 12-15 minutes, stirring once during baking. If you don’t stir at least once, you may end up burning some of it.

Once totally cooled, you can toss your white chocolate chips in, and then store the whole thing in an airtight container, little zipper snack bags, or however you wish to store it. Just make sure it is stored so air won’t get to it.

That’s it! That’s all there is to it. I told you it was easy and quick! And the best part, it’s so good! I have a hard time keeping my hands out of that snack bag. I just constantly remind myself, “that’s for the children!!” 😆

When you’re finished here, you might check out some more ideas for back to school snacks from my #SundaySupper friends:

 

Sunday Supper Best After School Snacks

Cookies

Fall Flavors

Healthy Snacks

Savory Snacks

Sweet Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Cinnamon Toast Snack Mix Yum
Recipe by: Christine Titus
Course Appetizers
Cuisine American
Servings
servings
Ingredients
Course Appetizers
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with foil, and spray with cooking spray; set aside.
  2. In a large bowl, combine cereals, pretzels and nuts if using; set aside.
  3. In a small saucepan, melt butter and stir in honey. Mix well to combine.
  4. Drizzle butter mixture over cereal mixture and mix well.
  5. Spread between your two prepared baking sheets.
  6. Bake for 12-15 minutes, stirring once. Cool completely.
  7. Once totally cooled, stir in white chocolate chips.
  8. Store in an airtight container.
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Make-Ahead Bacon-Cheesy Mashed Potatoes

Ahh… Sunday Dinners. Do any of you get together with family for a Sunday dinner? Or perhaps maybe Saturday works out better?  It doesn’t matter what the day, but I find it very important to have a nice sit down dinner with family that involves a bit more than the usual rushed weeknight fare, and also involves more than just my household family. We extend the invitation to family close by, like my in-laws. We enjoy being able to sit down and catch up with each other after a long week. Unfortunately my family live on the other end of the United States, in Washington state, but fortunately, I like my in-laws.  😂 The kids enjoy it too. It’s important to include the young kids into the conversation at the dinner table. Even Joe has a good time and brightens the room with his smiles.

Speaking of smiles, I got a lot of smiles for these mashed potatoes I made for just such a meal occasion. For Sunday dinner, I made The Best Chicken Marinade, which is a recipe I found over on Mom on Timeout, and absolutely delicious! I highly recommend it, and I also made Slow Cooker Barbecued Green Beans I found over on Spicy Southern Kitchen. By the way, another recipe you should definitely check out after you’re done here.

Right away, I’m sure you can see how easy this special Sunday dinner came together. I got chicken marinating, plus my own personal Grill Master, so make ahead #1. Then my potatoes, which are make ahead #2, and green beans done in the slow cooker make ahead #3. I had pretty much everything done and my feet up by 1 pm! All that was needed to do was pop those potatoes in the oven and dinner was served! Folks will think you slaved all day over this meal, and that’s ok. Let them think so, and take the credit! I do! 😆

So here we go! As usual, just peel your potatoes and cut them into little chunks. I used russet potatoes, so I peeled them. I have not used any other kind of potato with skins, I just didn’t want skins for this recipe. No other reason really. So cover those with water, and set on the stove and bring to a boil. Boil them until they are fork tender. Then drain them and return them to the pot.

Oh yea, and did I tell you I cut out a lot of fat but left all the flavor and richness? You bet! Less fat, no sacrifice! So add in your light sour cream, your neufchatel cheese (1/3 less fat cream cheese), and salt and pepper.

Grab your hand mixer and whip those potatoes until smooth, and cream cheese has melted. Now stir in your chives, reduced-fat cheese, and your real bacon bits. Combine that real well, then spread into a greased 13×9 baking dish. Drizzle the top with melted butter and sprinkle with some paprika. Here’s the part where you can decide to go ahead and finish it off and pop in the oven, OR if you’re preparing this ahead of time,  you can cover it and refrigerate until you’re ready.

30 minutes before you are ready, take it out of the fridge and let it come to room temp. Then shove it in the oven, covered, for about 40 minutes. Then uncover and bake about 20 minutes more.

All that’s left is to serve it up, and enjoy! Don’t forget the wine! 😉

Print Recipe
Make-Ahead Bacon-Cheesy Mashed Potatoes Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot and add water to cover. Salt the water and bring to a boil.
  2. Reduce heat; partially cover and cook for 20-25 minutes or until potatoes are tender.
  3. Drain potatoes and place in a bowl. Add sour cream, neufchatel cheese, salt & pepper.
  4. Beat with hand mixer until smooth and cream cheese has melted.
  5. Stir in fresh chives, cheddar cheese and real bacon bits until combined.
  6. Spread in a greased 13x9 backing dish.
  7. Melt the butter and drizzle over the potatoes. Sprinkle with paprika.
  8. At this point you can choose to cover and refrigerate until ready to serve, or bake right away.
  9. When ready to bake, if you've refrigerated your potatoes, let them stand at room temperature for 30 minutes before baking.
  10. Preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover, and bake 20 minutes longer.
  11. Enjoy!
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Oven S’mores

Mmm S’mores… do you ever get a hankering for s’mores? My kids and I do, although my kids do more often than I do. We just love these little suckers, and when you get a craving for something, you just got to satisfy it! Most people are aware of this method of making s’mores. That’s what I call it, a method. It’s not really a recipe and no, it was not originally my idea. No clue who thought of it first, but whoever did, great idea!

While I was making these for my kids for probably what was the gazillionth time, I thought to myself, “you know, I’m sure not EVERYONE has thought of this.” So that’s why I’m sharing this with you today. I know, I’m a day late on National S’mores Day, but who cares? That’s the beauty of these s’mores! You don’t need a special day. Is it raining outside, and you can’t have a campfire? Is it too cold? Is it too hot? Is it storming, and your sweet tooth just said “Man we need s’mores!” It’s ok, that’s what these are here on my blog for! So check this out…

First you’re going to want to move your top oven rack to about the second slot from the top. Then turn on your broiler. Next, line a baking sheet with foil or parchment, just to eliminate any extra cleaning. Then take 2 graham cracker sheets and break them in half creating 4 bottoms. Place those on the sheet.

Then, grab your marshmallows, and cut them in half the long way.

Place a marshmallow half on each of the 4 graham bottoms.

Now get your chocolate ready. Just break your candy bar so you have two squares per s’more.

Then stuff the baking sheet under the broiler, and watch very closely. Broil them until the marshmallows are nice and golden. Do not turn your back even for a second or they will burn. The browning process is super fast.

Immediately after you take these out of the oven, place your chocolate on top of the marshmallows. Be careful, those marshmallows are hot.

Then immediately place your graham tops on and moosh it down gently.

Serve immediately, and enjoy the smiles and cheers you will receive! Oh and uh… don’t forget to make one for yourself!

 

Print Recipe
Oven S'mores Yum
Recipe by Christine Titus
Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Move top oven rack so it is two notches down from the top. Preheat your broiler.
  2. Line a baking sheet with parchment paper or foil for easy clean up.
  3. Break graham crackers in half so you have 8 squares. Place 4 graham squares on baking sheet.
  4. Cut your marshmallows in half the long way, and place a marshmallow half on each of the 4 graham squares.
  5. Broil until your marshmallows are golden brown. Watch carefully, because they will brown quickly and before you know it, they will burn.
  6. Take them out of the oven and immediate (and carefully) place two chocolate squares on top of marshmallows, then top with the remaining graham squares.
  7. Serve immediately and watch the smiles!
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The Mama’s Ultimate Pizza

Pizza  night. Do any of you have one night a week that’s pizza night? We do around here not just because we love pizza, but because at least once a week we need something speedy. Pizza is a very quick dinner to make. Especially if you simplify things and buy the dough in the refrigerated section of the store. Super easy. Just roll it out, press to fit, and top it with whatever you like.

Here’s one of they ways this mama likes to do pizza. We call this The Mama’s Ultimate Pizza.

First I take out my baking sheet and line it with foil for easy clean up. I really hate doing dishes. Then I spray that lightly with some cooking spray. Then pop your dough out of the can, and starting in the middle of the pan, unroll the dough, and press it and spread it to fit as best you can. See mine, doesn’t have to fit perfectly. It’ll be ok, I promise. Now to ensure that the dough is cooked completely when the entire pizza is done, I slip this into the oven at 425 degrees for about 8 minutes, just to partially cook the crust. You don’t want to cook it completely through at this point. Just give it a little head start. Then set that aside.

Now I prepare my toppings. I brown up some ground Italian sausage. You can go hot or mild on this. I prefer the mild. Don’t forget to drain it.

Then I chop up my bell peppers. I like to use two different colors here just to make it pop. I love the brightness of the red and yellow, but you can choose any bell peppers you want, whatever colors you want. I also had the hubster slice up some red onion. He never cries when he cuts onions. He says “the idea is to not develop an emotional attachment.”  😂

And because we love meat so much, I sliced up some smoked sausage. We also added sliced pepperoni, which was already sliced, and some sliced black olives, neither of which are pictured, and again, those were already sliced. Notice I’m using cheapy paper plates to put my prepped toppings on? Did I mention I hate doing dishes? 🙃

Now the fun part! The layers! Slather on as much or as little sauce as you want, I used store bought pizza sauce. Then some pizza blend cheese, which came already shredded. (Gee, ready made dough, pre-sliced olives, pre-sliced pepperoni, ready sauce and pre-shredded cheese. This recipe was half done before I even got started! SCORE!) A little note about the amount of cheese used, in the written recipe, I was trying to be reasonable on the measurements. Honestly, use as little or as much as you want. Obviously I did! Then I spread on my meats and veggies, and then cover that in more cheese. Sprinkle some Italian seasoning over the top (that was my mom’s idea. Thanks mom!).  Now it’s ready for the oven.

Just look at that slice of happiness! Definitely need a fork for this, but totally worth it! I hope you try it, and enjoy!

 

Print Recipe
The Mama's Ultimate Pizza Yum
Recipe by: Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray.
  2. Starting at the center of the baking sheet, unroll dough, pressing it out to fit baking sheet. Bake for 8 minutes just to partially bake the crust.
  3. Spread sauce over crust; top with 1 cup of the cheese. Top cheese with meats, olives, onion and bell peppers. Top with remaining 1 cup of the cheese and sprinkle with Italian seasoning.
  4. Bake for 5-7 minutes, or until the crust is a crisp deep golden brown, and the cheese is melted and bubbly.
Recipe Notes

For a spicier version, use spicy Italian sausage, and sprinkle the pizza sauce with some crushed red pepper.

Use as much cheese as you like! If you like cheese as much as we do, you'll likely want to use more than 2 cups.

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Lazy Bistro Burgers

You ever get that lazy feeling? Where you’ve been busting your hump all week, you know you’re not finished, but all you want to do is as little as possible, and then just before you put your feet up in your favorite chair with a nice glass of wine, you realize you still have to prepare dinner. I love to cook, obviously, but there are days like that and it’s frustrating.

Not to fear though! I have for you today, a wonderful lazy day recipe! This recipe is so quick, and requires such little prep, that you’ll be back to that easy chair and glass of wine in no time flat! This is also perfect for a rushed weeknight meal too.

To be honest, I was not rushed when I came up with this burger. I found a recipe for a beautiful macaroni salad on Pinterest, and I really wanted to try it. So, I came up with this burger recipe to go with it. I made the salad earlier in the day, and then when dinner time came around, slapped these burgers together and YUM was all around! Everyone should have this salad in their lives, so after you’re done here, you might head over to Cooking Classy and check out her Classic Macaroni Salad. YUM!

Ok, so on with the burgers!

You only need a few ingredients. Grab 2 pounds of ground beef, an envelope of onion soup mix, about 1 tbsp of hamburger seasoning (I use McCormick Grill Mates Hamburger Seasoning), and 3 tbsp of water. With your clean hands, get into that meat and mix it all up. You want this mixture mixed thoroughly. Then all you need to do is separate it into 6 equal portions, and shape into patties. I lined a baking sheet with wax paper to my patties on, that way it made it easier for my hubby (aka personal Grill Master), to take them out to the grill.

You can choose any kind of cheese you want, or no cheese if you don’t want it. We chose Pepper Jack and it really worked well with this burger. Once you’ve got your burgers cooked, your buns toasted and your cheese melted, top your burger with whatever you fancy! We chose lettuce, tomato (we have some home grown thanks to mom-in-law), and sliced red onion.

Serve this delicious, big fat juicy burger with a side of that Classic Macaroni Salad, and you have an easy dinner, your family is going to love!

Enjoy!

Print Recipe
Lazy Bistro Burgers Yum
Recipe by: Christine Titus
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. In a large bowl, combine beef, soup mix, hamburger seasoning and water. Combine thoroughly (I like using my hands for this).
  2. Separate beef mixture into 6 separate portions. Shape each hamburger patties.
  3. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Place buns cut side down on grill for the last 2 minutes to toast.
  4. Serve the burgers on the buns, and along with any of your desired toppings.
Recipe Notes

Adapted from Campbell's

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