A Little Slice of Heaven!

Okay, so maybe I am giving this dish entirely too much credit. Nope. They are that good. They just are! TRUST ME!

I will warn you, cook enough for everyone to eat three or four. They are really that good! 🙂

Swiss Turkey Sliders


1 12 pk King’s Hawaiian Sweet Rolls

2 tbsp Bold n Spicy Mustard

1 tsp Poppy Seeds

6 tbsp Butter (softened)

2 tbsp Honey

Swiss cheese slices (cut into fourths)

Thin turkey deli slices


Preheat the oven to 350°. Combine butter, honey, poppy seeds, and mustard. Mix well. Use a serrated knife to cut the rolls in half, so you have top and bottoms. Arrange the bottom halves in a casserole dish. Layer with a slice of swiss cheese, a slice of turkey and then another slice of swiss cheese. Place top halves on rolls. Drizzle the mustard mix across the tops of the rolls. Place in oven and bake for 15 to 20 minutes.

Presto! So easy! These could also be a great afterschool snack!

I served these with a side of watermelon!


Posted in Appetizers, Entree, Snacks, Turkey | Tagged , , , , , , , , , , , | Leave a comment

Golden Mushroom Meatloaf


3 lbs ground chuck

3/4 cup Italian seasoned bread crumbs

2 large eggs

1 can Campbell’s Golden Cream of Mushroom Soup

1/4 cup water


Preheat oven to 350°. In a large bowl, combine beef, bread crumbs and eggs until well combined. Form into rounded loaf and place in a casserole dish. Bake for thirty minutes.

Remove from oven, cover with 1/2 can of soup. Place back in oven and continue cooking for another thirty minutes.

Remove from oven and let cool for approximately ten minutes. While cooling, collect 2 tbsp of drippings from casserole pan. Add the drippings, 1/4 cup of water and the remaining soup in a sauce pan. Heat over medium heat and stir until well combined.


My opinions on this recipe: More seasoning. Next time I will add in garlic, minced onion, some jalapenos and maybe a few other spices. Overall, I would give this recipe a three out of five stars. That is because I am a marinara type of meatloaf person. However, my husband loved this!


If you make any alterations to this recipe, or have any suggestions for me to try, leave a comment! 🙂


Posted in Beef, Entree | Tagged , , , , , , , , , , , | Leave a comment

Let’s Talk Oil!

There are several types of cooking oils on the shelves in today’s stores. I typically prefer to use Extra Virgin Olive Oil in most of my cooking. Let’s talk about the main different types of olive oils and my preferred brand! 😉

Extra Virgin Olive Oil (EVOO): This oil is mad from the first ‘cold pressing’ of the olives and is easily distinguished by its full flavor, low acidity and deep greenish-gold coloring. Only oils that contain less than 0.8‰ or less by weight of Oleic acid, a naturally occurring acid found in olives. Oils must meet or surpass this criteria after pressing and decanting in order to earn this prestigious title. This oil is ideal for salad dressings, marinades, sauces and bread dipping.

Olive Oil (OO): Oils that don’t qualify as EVOO, because its acidity level measured greater than the 0.8‰ immediately after pressing. This oil is typically known as ‘pure’ because it contains a blend of purified olive oil and EVOO. This ‘classic oil’ is perfectly balanced with a mild taste and golden color.This oil is considered perfectly balanced, which in simpleton terms (how I understand things) means it is great for basting, grilling and sauteing meat, poultry and vegetables, and an excellent choice for pasta dishes.

Extra Light Olive Oil: This is another OO that does not qualify for the EVOO title, so it is naturally refined to remove any impurities. In comparison to the OO, a smaller percentage of EVOO is added back to this purified Extra Light Olive Oil to give the final characteristics. The description ‘light’ simply refers to the taste, color and aroma. This isn’t in reference to it’s nutritional values. This type of oil typically has a high ‘smoke point’. In simpleton terms (how I understand things), this oil is great for frying and baking’ it minimizes spattering and maximizes moistness!

I am a Bzzagent, and just signed up for the  Filippo Berio Olive Oil Campaign! I am SO excited! This will add A LOT of knowledge to my cooking arsenal! I will have some $1.00 coupons available if you are interested, be sure to send me your email address and I will get in touch with you to ship one your way!

I do not get paid for being a Bzzagent, but I get to try out products and share my thoughts on them with everyone!

Posted in Bzzagent, Ingredient Education, Learning | Tagged , , , | Leave a comment

Funnel Cakes!

Funnel Cakes!


Vegetable oil for frying
1 1/2 cups milk
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
2 tblsps granulated sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp of vanilla extract
3/4 cup confectioners’ sugar

Some people use A LOT of oil for these. I didn’t want to waste my $30.00 bottle of oil, so I just used a small frying pan and put about an inches worth to fry them in. 🙂

In a metal bowl, whisk the eggs and milk until thoroughly combined. Then add the baking powder, sugar, cinnamon, salt, vanilla and flour into the egg/milk mixture…… Whisk until well combined.  Heat the oil on high until it is around 375 degrees, ladle your mixture into a sandwich bag and zip closed. Clip a small hole in the sandwich bag and make circles and criss crosses, overlapping the dough. Cook til golden. Flip and finish cooking. Drain on a wire rack to avoid using a plethora of paper towels.

Once well drained, coat with the confectioner’s sugar. Serve while warm. NOM! 😉


Posted in Dessert, Southern Comfort | Tagged , , , , | Leave a comment

Chicken Puffs!

The family and I have an addiction. We love cream cheese! Ooohhh Emmmm Geee! It is GOOD! 😉 One of our favorite quick fix foods that comes straight out of the oven, so it is also good for cool days too!

To make eight ( I suggest making at least three per person though!)

You will need:

One can of Refrigerated Pillsbury Crescent Rolls

1 16 oz pack of Philadelphia Cream Cheese

3 boneless skinless chicken breasts

1 stick of butter (8 tbsp)

2 cloves of garlic (use more or less per your taste preference)

Cajun seasoning (optional)



Garlic Powder (optional)

Preheat your oven to 400 degrees. Place your chicken in a pan that will let you roast the chicken. I always coat the pan with aluminum foil (Yay for easy cleanup!) and you will want to cover the pan with foil while baking. This will trap in the moisture from the chicken and butter and makes ALL the difference! Place chicken into the pan, slice the butter into thirds, placing one third on each breast. Take a clove of garlic, chop it up and sprinkle on top of your chicken. Here you can add other seasonings, such as salt, pepper, cajun seasoning, etc. Seasoning makes this REALLY good! 🙂 NOM!

Cook the chicken at 400 degrees for 15-20 minutes, or until done. ( I have a gas stove and have been told they can cook quicker than others? LOL) Once the chicken is cooked, (Turn your oven to 375 at this point.) pull it out and here is where it can get really easy or really hard.  If you have a nice stand mixer (like I do) then toss the chicken in there with the paddle attachment. Turn it on low and stand back and watch the magic take place!!! SHREDDED CHICKEN! NO WORK!

Now, if you don’t have one or it yours is out of commission (like mine currently is) you have two options. A) shred the chicken with a hand shredder. This gives the best result, but is time consuming and can be very messy. The other way B) is the lazy way… LOL Shred it with your clean hands or with forks. This is what I did last night, but I can tell you it is much better when you take the time to get little shreds! 🙂

Open your can of crescent rolls, roll them out and take one triangle off. Stretch it just a little add one heaping tablespoon of filling, and bring the edges up to the top so they touch. You can stretch the dough a little more if you need to.

Do this for the remaining seven crescent roll pieces. Place on a baking sheet and place in the oven. Cook these little buggers at 375 degrees for approximately 12-14 minutes, or until golden brown. When done, place on a cooling rack and let cool for 5-10 minutes or the filling will be too hot and can burn you! 🙂

These are SO good! And, only takes me 45 minutes to bang them out! Most of that being cooking the chicken breasts so I am free to make other things, or do chores!

Posted in Appetizers, Chicken, Entree | Tagged , , , , | Leave a comment

Quick Afterschool or Weekend Snacks!

Happy Sunday everyone! *eyeroll* Typically, I dread Mondays! Not this week though. I am doing what everyone silently knew I would NEVER again do… I am getting married.

Aside from all that giddiness, I still have the role of Mom and my kids were screaming they were hungry! What to do, what to do…. Hmmmmmmm…….

Oh, I know!!!! Tortillas! YUM! We put a spin on our tortillas though. We make them without meat unless they are used as an entree.

You will need:

Flour tortillas

Sliced tomato ( I slice my tomatoes and then quarter them)


Shredded monterey jack and colby cheese

Garlic salt


Add garlic salt and a very small amount of cheese to heated pan (this makes it SO good!) add tortilla and then add your ‘insides’ and top with the other tortilla. Adding a small amount of cheese to the pan will help make this SO crispy and yummy! The key is to let it brown long enough that it won’t try to stick to the pan.. Trust me, practice makes perfect here. 😉 Cook til heated through, use a pizza wheel to cut it into slices. Sometimes, I get awful and serve with a side of sour cream! 😉



Posted in Appetizers, Lite, Snacks | Leave a comment

Chicken in a Thyme Butter Sauce

Submitted by: Kimberly Lewis Grabert

The recipe that Kimberly used comes from: http://jamiecooksitup.blogspot.com/2012/02/butter-cream-chicken.html

The recipe was enjoyed by her entire family!

Posted in Chicken, Entree | Leave a comment