Savory Sweet and Satisfying

Make Again Monday: Cheesy Tuna Noodle Casserole

2026-04-27T05:00:00.020-04:00

I really enjoy a good tuna noodle casserole, especially one that has a cheesy sauce to it. Plus the cheesy sauce helps to disguise the mushroom and hid their taste, but I still get the health benefits of them. Used to leave mushrooms out of buy casseroles, but have been trying to be better about eating them and hoping I do not taste them much mixed in with a bunch of other ingredients.

To see the recipe and original post click here.

Enjoy!!!

Sausage Alfredo Rigatoni

2026-04-24T05:00:00.148-04:00

It is a good thing that I love to run, because I love to eat pasta. This pasta combines creamy homemade garlic Alfredo sauce with delicious Italian sausage. I used the sweet Italian sausage, but next time I am going to give it a little kick by using spicy Italian sausage. You could also use a different type of pasta like, penne, ziti or cavatappi.

I never calculate the nutritional info for a recipe until I sit down to write the blog post. When I calculated the info I was shocked at the amount of calories. I quadrupled check all of the ingredients and amounts. I even tried to see what would happen if I only used 1/2 a pound of sausage, that only reduced it by 200 calories. I guess this is definitely a dish to have on long run day or before a race. Why is it that the really delicious recipes always contain a high amount of calories?

Sausage Alfredo Rigatoni

Ingredients:

8 ounces rigatoni pasta
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic. minced
1 pound Italian sausage
3 teaspoons dried basil
black pepper to taste
1/2 cup shredded parmesan cheese

Roasted Garlic Alfredo Sauce

1 head roasted garlic
6 tablespoons unsalted butter
1 3/4 cups heavy cream
1 1/4 cups shredded parmesan cheese
black pepper, to taste
2 teaspoons all purpose flour
2 tablespoons heavy cream

Directions:

Preheat the oven to 350º F. Spray a 8x8 inch baking dish with cooking spray.
Cook the pasta according to package directions until al dente. Drain well.
In a large skillet, over medium-high heat, heat the oil. Add in the onions and garlic and sauté until the onions are translucent, about 2-3 minutes.
Add in the sausage and cook until completely cooked, breaking it up as it cooks.
Remove from the heat and stir in the basil and black pepper.
Squeeze the roasted garlic cloves into a small bowl and mash with a fork.
In a medium saucepan, over low-medium heat, melt the butter.
Add in the heavy cream and and roasted garlic. Heat until hot, but do not boil, stirring often.
Reduce the heat to low and add in the parmesan cheese and black pepper. Stir constantly until the the cheese is completely melted.
In a small bowl, stir together the flour and cream. Pour the mixture into the Alfredo sauce and heat stirring constantly until thickened.
Pour the Alfredo sauce into the skillet with the sausage and stir to mix. Add in the cooked rigatoni and stir to mix everything together.
Pour the mixture into the prepared baking dish and sprinkle with 1/2 cup shredded parmesan cheese.
Bake for 30 minutes or until lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1428
Total Fat		107.9g
Saturated Fat		56.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.9g
Cholesterol		319.7mg
Sodium		1775.5mg
Total Carbohydrates		65.7g
Dietary Fiber		3.8g
Sugars		4.2g
Protein		54.2g
Calcium		52.6%
Iron		15.3%
Potassium		235mg
Vitamin A		2%
Vitamin C		10.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from 365 Days of Baking and More.

Roasted Garlic

2026-04-22T05:00:00.074-04:00

Roasting garlic is easy to do. It does not take long to prepare, but it does take a bit of time to roast. I always seem to forget this until I am ready to make dinner and realize I need to roast garlic and do not have the time to do it.

I have always roasted my own garlic when a recipe calls for it. I've never looked into buying it, but I am sure doing it yourself will definitely save you money. Maybe I need to look into making my own sun dried tomatoes, because those little jars keep going up in price.

Roasted Garlic

Ingredients:

1 head garlic
2 tablespoons olive oil

Directions:

Preheat the oven to 400º F.
Remove the outer layer of the lyric build, leaving the skins in tact and all the cloves attached.
Use a sharp knife and trim 1/4-1/2 inch off the top of the garlic bulb, making sure to expose all of the heads.
Place the garlic bulb onto a piece of aluminum foil and drizzle with olive oil.
Wrap the garlic head tightly in the aluminum foil an place on a baking sheet.
Bake for 40-60 minutes. Check the garlic at 40 minutes. The garlic is done when it is golden brown in color, soft and can be easily pierced with a knife.
Allow the garlic to cool slightly, then squeeze the bulb from the root end pushing the cloves out of the top.
Mash the garlic with a fork.

Enjoy!!!

Make Again Monday: Horseradish Cheddar Burger

2026-04-20T05:00:00.030-04:00

Back when I ate fast food Arby's was my favorite. I loved the curly fries, especially when dipped in horsey sauce. Whenever I have corned beef, horseradish is a must and sometimes I will make a horseradish sauce, similar to Arby's. So a cheesy horseradish sauce on a burger it definitely something I would love.

To see the recipe and original post click here.

Enjoy!!!

Cream Cheese and Bacon Green Bean Casserole

2026-04-17T05:00:00.103-04:00

I have not had much luck with green bean casseroles. My family does not seem to like them very much, but that does not stop me from trying. I was hoping one day I would find one that they would like and that day has finally arrived. I found a green bean casserole that my family actually likes.

This casserole is creamy with a bit of crunch from the panko and fried onion topping. To make it even better it uses frozen green beans and not fresh, which I almost always have on hand.

Cream Cheese and Bacon Green Bean Casserole

Ingredients:

3 cups milk
2 ounces onion soup and dip mix
8 ounces cream cheese
5 cups frozen green beans
1/2 cup real bacon bits
1 cup crispy fried onions

Topping

3/4 cup panko bread crumbs
1 cup crispy fried onions
1/4 cup unsalted butter melted
2 tablespoons real bacon bits

Directions:

Preheat oven to 375º F. Spray a 9 inch square baking dish with cooking spray.
In a large saucepan add the milk and stir in the soup mix. Bring the mixture to a boil.
Add in the cream cheese and reduce the heat to medium. Stir until the cream cheese is completely melted.
Add in the frozen green beans and stir until they are completely coated in the soup and cream cheese mixture,
Add in 1/2 cup bacon bits and 1 cup crispy friend onions. Stir until well mixed. Reduce the heat to low.
In a medium bowl, stir together 3/4 cup panko and 1 cup crispy fried onions. Pour the melted butter over top and combine.
Remove the green beans from the heat and pour into the prepared baking dish.
Sprinkle the topping over top followed by the bacon bits.
Bake for 14-16 or until the topping is starting to brown.
Remove the baking dish from the oven and allow to sit for a few minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 381
Total Fat		24.1g
Saturated Fat		12.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		18.8mg
Sodium		1,615.1mg
Total Carbohydrates		31.3g
Dietary Fiber		2.3g
Sugars		6.7g
Protein		8.7g
Calcium		15.3%
Iron		7.7%
Potassium		292.5mg
Vitamin A		3.8%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from This is Not Diet Food.

Maple Mustard Sausage Bites

2026-04-15T05:00:00.074-04:00

My whole family is a fan of smoked sausage. This sausage disappeared so quickly with everyone going back for more. Even my youngest daughter who is not a big fan of mustard went back for more.

I almost did not make this recipe because it called for miracle whip. Don't get me wrong, I love miracle whip, especially on a turkey sandwich, but was not sure how it would taste with sausage. But since we all love sausage and I was looking for different ways to make it I decided to give it a try. So glad I made it, as it was a big hit with the family.

Maple Mustard Sausage Bites

Ingredients:

1/2 cup miracle whip
5 tablespoons stone ground mustard
4 tablespoons pure maple syrup
2-13 ounces packages smoked sausage

Directions:

Preheat the oven to 350º F.
In a small bowl, whisk together the miracle whip, mustard and maple syrup.
Slice the sausage into 1/2 inch slices and place in a baking dish.
Pour the sauce over top and stir to coat the sausage.
Bake for 15 minutes or until hot.

Enjoy!!!

Notes:

I used smoked turkey sausage.

To use as an appetizer, serve with toothpicks.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 312
Total Fat		18.5g
Saturated Fat		5.5g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1g
Cholesterol		70mg
Sodium		1,022.6mg
Total Carbohydrates		15.5g
Dietary Fiber		2.2g
Sugars		9.9g
Protein		18g
Calcium		6.6%
Iron		9.2%
Potassium		448mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Complete Comfort Foods.

Make Again Monday: Jalapeño Lime Hummus

2026-04-13T05:00:00.000-04:00

I really need to start making hummus more often. It makes my vegetables at lunch time taste so much better, plus the chickpeas have many health benefits. Maybe I will go look for some new recipes to try. I am sure I have some chickpeas in the pantry waiting to become delicious hummus.

To see the recipe and original post click here.

Enjoy!!!

Pepperoni Pizza Lasagna Rollups

2026-04-10T05:00:00.095-04:00

I really enjoy meals that combine pizza and pasta. I have made several different recipes with this delicious combination and we always love them.

This one is no exception, everyone loved the combination. While eating it, my kids were making suggestions for other things to add, like green olives and banana peppers, things we like on our pizza.

Pepperoni Pizza Lasagna Rollups

Ingredients:

16 lasagna noodles
24 ounce jar marinara sauce
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
2 packs turkey pepperoni
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Directions:

Cook the noodles according to the package directions until al dente, do not over cook them. Drain and lay the noodles out onto a piece of parchment paper or large cutting board.
Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
Spread an even layer of marinara sauce into the bottom of the prepared baking dish.
In a medium bowl, stir together the ricotta cheese, onion powder, garlic powder and Italian seasoning, until well mixed.
Scoop out about 1 tablespoon of ricotta cheese mixture out and place on a lasagna noodle. Spread into an even layer.
Lay 8 pepperoni slices on top of the ricotta cheese mixture. Carefully and tightly roll up the noodles
Pace the noodles seam side down into the prepared baking dish.
Pour the remaining sauce over top of the rolls and sprinkle with the mozzarella cheese.
Bake for 15-20 minutes or until the cheese is completely melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 506
Total Fat		19.7g
Saturated Fat		7.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		100mg
Sodium		1826.1mg
Total Carbohydrates		49.5g
Dietary Fiber		3g
Sugars		8.9g
Protein		32.5g
Calcium		40.9%
Iron		15.6%
Potassium		305.9mg
Vitamin A		0.2%
Vitamin C		0.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kindly Unspoken.

Sausage Lentil Soup

2026-04-08T05:00:00.151-04:00

I really wish mother nature would make up her mind. This hint of spring here and there, but then back to winter is so annoying. I am so over winter and ready for spring. The only benefit of these colds days we are still having means I can try out another soup. I guess soup season is not quite over yet.

I do not think I have ever used lentils before. In fact, I do not think I have ever eaten lentils before. I had no expectations as to what they would taste like, but I was willing to try them in the soup. Turns out, they make for a delicious and filling soup.

Sausage Lentil Soup

Ingredients:

1 pound dry green lentils
3 tablespoons olive oil
1 pound ground Italian sausage
1 cup diced yellow onion
1 1/2 cups diced celery, about 4 stalks
1 1/2 cups diced carrots, about 2-3 large
1 tablespoon minced garlic, about 2 large cloves
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
6-9 cups low sodium chicken broth
2-14.5 ounce cans diced tomatoes
1/2 cup shredded parmesan cheese

Directions:

Place the lentils into a large bowl and cover with boiling water. Allow them to sit for 15 minutes and then drain.
Meanwhile, in a large pot, over medium heat, heat the olive oil. Add in the Italian sausage and cook until browned, breaking it up as it cooks. With a slotted spoon, remove the sausage and set aside.
To the pot, add in the onions, celery, carrots, garlic and all of the seasonings. Cook, stirring often for 15 minutes.
Pour in 6 cups chicken broth, canned tomatoes, drained lentils. Bring the mixture to a boil and then reduce the heat low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally.
While the soup is simmering, add in more chicken broth as needed to get your desired consistency.
Top each serving with some parmesan cheese.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 442
Total Fat		24g
Saturated Fat		7.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		4.5g
Cholesterol		46.7mg
Sodium		1515.8mg
Total Carbohydrates		35.9g
Dietary Fiber		7.9g
Sugars		6.2g
Protein		25.1g
Calcium		34.2%
Iron		87.6%
Potassium		324mg
Vitamin A		93.6%
Vitamin C		16.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Baking Addiction.

Make Again Monday: Pimento Grilled Cheese with Andouille Sausage

2026-04-06T05:00:00.024-04:00

Whenever I make this sandwich I always use one of my homemade pimento cheeses, Pepper Jack Pimento Cheese or Pimento Cheese. I try to make the pimento cheese the night before I want to make the sandwich, so it is one less thing I have to do when I want to make lunch, although there has been a time or two where I made the pimento cheese and then immediately made the sandwich.

To see the recipe and original post click here.

Enjoy!!!

Everything Bagel Pretzels

2026-04-03T05:00:00.066-04:00

My family really enjoys anything that contains everything bagel seasoning. They have been known to sprinkle it on vegetables. I love to spread a bagel with cream cheese and then some everything bagel seasoning. It has the best flavor and makes everything it is on delicious.

One of my daughters made these addictive pretzels. They were so good we could not stop eating them. Anytime someone went into the kitchen they were grabbing a handful of them.

Everything Bagel Pretzels

Ingredients:

5 cups pretzels
1/3 cup unsalted butter, melted
3 tablespoons everything bagel seasoning

Directions:

Preheat the oven to 325º F.
Place the pretzels into a large bowl and pour the melted butter over top. Stir to coat the pretzels well in butter.
Sprinkle the seasoning over top and stir to coat.
Spread the pretzels out onto a baking sheet in an even layer.
Bake for 10 minutes or until the butter has been absorbed into the pretzels.
Allow to cool completely before storing in an air tight container.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 112
Total Fat		6g
Saturated Fat		3.2g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.2g
Cholesterol		13.3mg
Sodium		303.1mg
Total Carbohydrates		12.8g
Dietary Fiber		0.7g
Sugars		0.3g
Protein		1.7g
Calcium		1.6%
Iron		5%
Potassium		9.7mg
Vitamin A		0%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Money Wise Moms.

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

2026-04-01T05:00:00.117-04:00

I've said it before and it still stands true, roasted vegetables are the best. I love the flavor roasting give veggies and the little bit of crispiness they get. I have been relying on frozen veggies, cause they are easy and I do not have to worry about them going bad. However, after making this cauliflower I need to get away from frozen veggies and make some more delicious ones.

This cauliflower is easy to prepare and tastes delicious, especially with the creamy dipping sauce. Even my one daughter that does not like cauliflower liked this cauliflower. It might have been the creamy and yummy sauce to dip them in, but I will take the win, a veggie everyone liked.

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

Ingredients:

Cauliflower

1 head cauliflower
1 tablespoon olive oil
1 teaspoon smoked paprika
black pepper, to taste

Creamy Parmesan Dipping Sauce

1/2 cup sour cream
1/2 cup grated parmesan cheese

Directions:

Preheat the oven to 375º F. Line a baking sheet with a silat or aluminum foil.
Wash the cauliflower and cut it into 1-2 inch florets.
Place the cauliflower into a large bowl and drizzle with olive oil. Coat the cauliflower in the oil.
Sprinkle the cauliflower with the smoked paprika and black pepper and stir to coat.
Spread the cauliflower onto the prepared baking sheet. Bake for 20-25 minutes or until roasted to your liking.
Meanwhile, in a small bowl, stir together the sour cream and parmesan cheese. Set aside until ready to serve the cauliflower.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 195
Total Fat		12.6g
Saturated Fat		6.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		3g
Cholesterol		30mg
Sodium		298.5mg
Total Carbohydrates		12.1g
Dietary Fiber		4.5g
Sugars		5.1g
Protein		9.2g
Calcium		23%
Iron		5.8%
Potassium		688.7mg
Vitamin A		19.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Averie Cooks.

Make Again Monday: Pickle Relish Deviled Eggs

2026-03-30T05:00:00.007-04:00

My kids were excited when I said we were making deviled eggs, but then not happy when they found out they were not "normal" deviled eggs. However, once they took a bite they declared "oh, these are good".

To see the recipe and original post click here.

Enjoy!!!

Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

2026-03-27T05:00:00.138-04:00

Cooking with kids can be such an adventure. Well, actually cooking with a teenager and adult child can be such an adventure. One of them was in charge of crushing pretzels and even though I mentioned no big pieces, there were many big pieces. And of course she said it was fine and would be okay. The chicken was good and we all enjoyed the pretzel crust, but smaller pieces would have been a bit better.

After storing the leftover chicken in the refrigerator the pretzel coating got soggy and reheating it in the microwave definitely did not help. When I make this again I am going to have to see if reheating it in the oven will help crisp it make up again.

What really made this chicken is the mustard cheese sauce. With just a few minutes and a handful of ingredients, this delicious sauce comes together easily.

Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

Ingredients:

Chicken Tenders

4 boneless skinless chicken breasts
1/2 cup all purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups pretzel sticks, crushed
2 eggs
1 tablespoon water

Mustard Cheese Sauce

1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 cup milk
1 tablespoon dijon mustard
8 ounces sharp cheddar cheese, shredded

Directions:

Preheat the oven to 400º F. Spray a baking sheet with cooking spray.
Cut the chicken into 1 1/2 inch strips.
Place the pretzels into a shallow dish.
In a small shallow, whisk together the eggs and water.
In another shallow dish, whisk together the flour, chili powder, garlic powder and black pepper.
Working with one chicken strip at a time, coat in the flour mixture and then the egg mixture. Finally place the chicken into the crushed pretzels, press down to help them stick. Place the chicken onto the prepared baking dish. Repeat until all chicken has been coated.
Bake for 15-20 minutes or until the chicken is completely cooked.
Meanwhile, in a medium saucepan, over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute whisking constantly.
Slowly whisk in the milk and then the mustard. Continue to whisk constantly and allow the mixture to cook until slightly thickened. Add in the cheese, one handful at a time, continuing to whisk until completely melted. Season with black pepper.
Once the chicken is done, top individual servings with some of the sauce.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 425
Total Fat		14.4g
Saturated Fat		6.9g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		203.7mg
Sodium		895.9mg
Total Carbohydrates		23.4g
Dietary Fiber		0.8g
Sugars		2.3g
Protein		48.1g
Calcium		33.4%
Iron		6.3%
Potassium		162.3mg
Vitamin A		8.1%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creme De La Crumb and Taste & Tell.

Dill Pickle Sloppy Joe Grilled Cheese

2026-03-25T05:00:00.103-04:00

Every time I make a sandwich using the bread my girls use for sandwiches, I think man this would taste good on sourdough bread. I love sourdough bread, but one of my girls does not so I do not have it in the house often. I think I need to keep a loaf in the freezer for when I want to make a delicious sandwich.

Sloppy joes are an easy and delicious sandwich, especially if made from scratch. I am not a fan of the canned stuffed, but homemade is definitely the way to go and easy to make. Add some dill pickles to the sloppy joe mix and it takes it to the next level. Combine that dilly sloppy joe mix with the classic grilled cheese and you have a filling and delicious sandwich.

Dill Pickle Sloppy Joe Grilled Cheese

Ingredients:

2 teaspoons olive oil
1 pound ground turkey
1 small yellow onion, diced
1/2 cup ketchup
2 teaspoons yellow mustard
1 1/2 teaspoons brown sugar
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup diced dill pickles
8 slices bread
10 ounces sharp cheddar cheese, shredded
4 tablespoons unsalted butter, softened

Directions:

In a large skillet, over medium-high heat, heat the olive oil.
Add in the ground turkey and onions and cook until the turkey is completely cooked. Drain any liquid.
Stir in the ketchup, mustard, brown sugar, garlic powder, black pepper and diced pickles. Remove the skillet from the heat.
Heat a griddle or skillet over medium heat.
Spread about 1/2 tablespoon of butter on each slice of bread. Place 4 slices of bread butter side down and top with 1/3 cup shredded cheese. Spoon on 1/2 cup of sloppy joe mix followed by an additional 1/3 cup shredded cheese. Place another slice of bread, butter side up on the top.
Place the sandwiches into the preheated griddle or skillet and cook until the cheese is melted and bread is toasted, about 1-3 minutes. Carefully flip the sandwich over and cook on the other side until the cheese is melted and bread is toasted, about 1-3 minutes.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 754
Total Fat		47.1g
Saturated Fat		25g
Trans Fat		6g
Polyunsaturated Fat		0g
Monounsaturated Fat		2g
Cholesterol		170.9mg
Sodium		1436.6mg
Total Carbohydrates		39.7g
Dietary Fiber		2.6g
Sugars		14g
Protein		48.5g
Calcium		56.5%
Iron		15.1%
Potassium		64.8mg
Vitamin A		0.1%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kitchen Funny with My Three Sons.

Make Again Monday: Hard Boiled Egg and Bacon Grilled Cheese

2026-03-23T05:00:00.004-04:00

I need to make hard boiled eggs more than once a year. I really like them and they have some good health benefits too. Not to mention they taste delicious in this sandwich.

To see the recipe and original post click here.

Enjoy!!!

Cinnamon Roll Pancakes

2026-03-20T05:00:00.004-04:00

I already have a cinnamon roll pancake recipe that you can find here. But decided to make this one for several reasons. The main reason being the recipe said quick. The recipe I already have is not hard, but it takes a bit of time. Also this recipe makes a bigger batch so I do not have to worry about doubling the recipe I currently use. Lastly, this recipe uses buttermilk instead of regular milk like the other recipe.

Unfortunately, I would not say this recipe is quick. Like my other recipe it is not hard, but does take more time and more work than most pancake recipes. But thankfully, it is delicious and makes plenty of pancakes, which gives me leftovers to enjoy on another day.

Cinnamon Roll Pancakes

Ingredients:

Cinnamon Filling

5 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
1 tablespoon ground cinnamon

Cream Cheese Glaze

1/4 cup unsalted butter
2 ounces reduced fat cream cheese, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon milk

Pancakes

3 cups all purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3 1/2 cups buttermilk
3 eggs, lightly beaten
1/3 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract

Directions:

Cinnamon Filling

In a medium bowl combine the melted butter, brown sugar and cinnamon.
Scoop the filling into plastic bag or piping bag with small/medium sized round tip in place.
Set aside to let the filling firm up.

Cream Cheese Glaze

In a small pan, over low heat, melt the butter.
Turn of the heat and whisk in the cream cheese until it is completely melted and incorporated.
Stir in the powdered sugar and then the milk and vanilla extract.
Set aside while cooking the pancakes.

Pancakes

In a large bowl, whisk together the flour, baking powder, baking soda and cinnamon.
In medium bowl whisk the milk, eggs, melted butter and vanilla until well combined.
Pour the wet ingredients into the dry and stir jut until incorporated. Let stand for 10 minutes.
Give the filling a quick stir in case the butter has separated. Also if the filling has not firmed up let it sit longer. You want the filling to be thickened, but still squeezable.
Heat a griddle over medium heat and spray with cooking spray.
Pour about 1/3 cup of the batter onto the hot griddle and reduce the heat to medium-low.
If using a baggie, snip off the corner and squeeze the filling down into the opening.
When the pancakes start to form bubbles squeeze the filling onto the pancakes, by starting at the center and forming a swirl. Be careful not to get the filling to close the the edge of the pancake.
Cook the pancakes for about 2-3 minutes or until the bubbles on top begin to pop and the bottom side is golden brown.
Carefully and quickly flip the pancakes, cooking for an additional 2-3 minutes or until golden brown.
Before cooking more pancakes clean off the griddle with a paper towel.
Rewarm the glaze if it has thickened too much and drizzle over the pancakes.

Enjoy!!!

Notes:

If your cinnamon mixture gets too thick place in a bowl of warm water to soften.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 382
Total Fat		16.3g
Saturated Fat		9.7g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.9g
Cholesterol		87.7mg
Sodium		414.4mg
Total Carbohydrates		50.9g
Dietary Fiber		0.8g
Sugars		26.8g
Protein		8.3g
Calcium		16.7%
Iron		2%
Potassium		109.4mg
Vitamin A		5.9%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yummy and Full.

Tomato Grilled Cheese Sandwich

2026-03-18T05:00:00.098-04:00

I have always been a fan of grilled cheese with a bowl of warm and creamy tomato soup. The combination is best. This sandwich reminds me of that delicious combination, but a bit more grown up with some basil pesto on the sandwich.

This sandwich is oh so very good. So good that I could have eaten two of them. I did not buy my normal sourdough bread for this recipe and definitely wish I had. The bread I used did not hold up very well to the grilled cheese with the tomatoes in it. Next time I will definitely use sourdough since that bread will hold up to the tomatoes better.

Tomato Grilled Cheese Sandwich

Ingredients:

2 slices sourdough bread
2 tablespoons mayonnaise
1 tablespoon basil pesto
1 roma tomato, sliced
1/4 teaspoon ground black pepper
4 ounces sharp cheddar cheese, shredded

Directions:

Heat a skillet, over medium heat.
On one slice of bread spread 1 tablespoon of mayonnaise. Turn the bread slices over and spread the basil pesto on the other side of the bread. Place half of the cheese on top of the bread followed by some tomato slices and the black pepper. Place the remaining cheese on top.
On the other slice of bread spread one side with the remaining 1 tablespoon of mayonnaise. Place the bread slice down on top of the sandwich mayonnaise side up.
Place the sandwich down into the preheated skillet and cook until toasted, about 3-4 minutes. Flip the sandwich over and cook on the other side until toasted, about 3-4 minutes.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 798
Total Fat		49.6g
Saturated Fat		26.2g
Trans Fat		0g
Polyunsaturated Fat		4.1g
Monounsaturated Fat		2g
Cholesterol		129mg
Sodium		1557.2mg
Total Carbohydrates		51.5g
Dietary Fiber		1.1g
Sugars		1.6g
Protein		38g
Calcium		87.4%
Iron		29%
Potassium		321.6mg
Vitamin A		11.8%
Vitamin C		14.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lord Byron's Kitchen.

Make Again Monday: Loaded Bacon Jalapeño Deviled Eggs

2026-03-16T05:00:00.023-04:00

My oldest likes to say she made these all by herself, however, I made the hard boiled eggs and peeled them, she put it all together. I consider it a joint effort. Instead of cooking bacon for these, she used bacon bits because they were out for another recipe and to quote my daughter "work smarter not harder". She also decided to sprinkle some extra bacon on top "to make them look better". Although I would have preferred our normal turkey bacon, these were absolutely delicious, better than I remembered. I love the flavor and spiciness they have from the pickled jalapeños.

To see the recipe and original post click here.

Enjoy!!!

Chocolate Lemon Curd Cake with Lemon Swiss Meringue Buttercream

2026-03-13T05:00:00.221-04:00

It is really hard for me to let my oldest decorate cakes. She does not want to bake the cake, but just decorate it. However, if I am going to do all the work of baking, stacking and making the buttercream, I want to decorate it as well. But I decided to let her decorate the cake since it was for her birthday.

This cake came to be because of an idea she had. She loves lemon curd and wanted a chocolate cake with lemon curd filling. She left the frosting up to me, so of course I had to go with my favorite Swiss meringue. Since the cake filling was lemon it made sense to do a lemon buttercream.

The chocolate cake was so delicious. It was light and fluffy, nice and moist, everything a chocolate cake should be. The homemade lemon curd added a bit of sweet tangy brightness to the chocolate cake, making it a perfect combination. The buttercream was deliciously fluffy with the right amount of sweetness and a hint of lemon flavor. The lemon flavor was a bit subtle for my liking, I was hoping for a more pronounced lemon flavor. Next time I make it I might increase the lemon extract to see if it will give it a more pronounced lemon flavor without affecting the consistency of the buttercream.

Chocolate Lemon Curd Cake with Lemon Swiss Meringue Buttercream

Ingredients:

Chocolate Cake

2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup granulated sugar
1 cup brown sugar
1/2 cup canola oil
1 cup buttermilk
2 eggs
2 teaspoons pure vanilla extract
1 cup boiling water
1 teaspoon espresso powder

Lemon Swiss Meringue Buttercream

8 egg whites, room temperature
2 1/2 cups granulated sugar
2 cups unsalted butter, room temperature
zest of 2 lemons
1/4 cup fresh lemon juice
2 teaspoons pure lemon extract
2 teaspoons lemon extract
yellow gel food coloring, optional

Filling

lemon curd

Directions:

Chocolate Cake

Preheat the oven to 350º F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder and baking soda.
Whisk in the granulated sugar and brown sugar, whisking until well combined.
Add in the oil, buttermilk, eggs and vanilla. Mix just until combined.
Add the espresso powder to the boiling water and mix until combined. Pour the mixture into the mixing bowl and mix just until everything is combined. Batter will be thin.
Divide the batter evenly between the prepared baking pans.
Bake for 28-30 minutes or until an inserted toothpick comes out clean.
Place the cake pans on a cooling rack and allow to cool for 10-15 minutes. Run a knife between the cake and pan and remove the cakes. Place the cakes on the cooling racks and allow to cool completely.

Lemon Swiss Meringue Buttercream

In a clean heatproof stand mixer bowl, whisk together the egg whites and sugar.
In a medium pot, just big enough to fit the stand mixer bowl snugly without it touching the bottom, bring an inch or two of water to a simmer. Place the stand mixer bowl in the pot, making sure it does not touch the simmering water. Whisk constantly until the mixture is hot and the sugar is dissolved and no longer grainy, or reaches 160º F on a candy thermometer.
Place the bowl on the mixer, with the whisk attachment and whisk on medium-high speed until the mixture has formed stiff peaks and the bowl is no longer warm to the touch, about 5-10 minutes.
Remove the whisk attachment and add the paddle attachment. Add the butter in 1 tablespoon at a time mixing well after each addition. Continue to mix until the mixture is smooth.
With the mixer running on low speed, add in the lemon zest, lemon juice, vanilla and lemon extract and yellow food coloring if desired. Continue to mix on low speed until everything is incorporated and frosting is smooth.

Assembly

Level the tops of each cake and place one on a cake stand or serving plate.
Add some buttercream into a piping bag fitted with a large round tip. Pipe a border of buttercream around the edge of the cake. Fill the middle with about 1/4-1/3 cup of lemon curd. Repeat with another layer of cake. Place the last cake layer on top.
Frost the cake with a thin layer of buttercream to seal in the crumbs. Refrigerate for 20-30 minutes.
Frost the cake and decorate as desired.

Enjoy!!!

*Adapted from Live Well and Bake Often and Chelsweets.

Homemade Lemon Curd

2026-03-11T05:00:00.053-04:00

Lemon curd is not only delicious, but it can be quite versatile. The sweet and tart sauce goes with many desserts and works with many breakfast items as well. Making it homemade is not only cheaper than buying it at the store, but it tastes so much better. Plus it is easy to make.

Homemade Lemon Curd

Ingredients:

2 eggs
1 egg yolk
1 cup granulated sugar
3/4 cup lemon juice, about 4-5 lemons
1/2 cup unsalted butter, cubed
zest of 2 lemons

Directions:

In a medium saucepan, whisk together the eggs, egg yolk, sugar and lemon juice until well blended.
Stir in the butter and lemon zest.
Cook over medium heat stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-8 minutes.
For a silky smooth texture, use an immersion blender to briefly blend the sauce.
Pour the sauce into a jar and allow to cool to room temperature.
Cover the jar and refrigerate until needed.

Enjoy!!!

Yields: 2 cups

*Adapted from Saving Dessert.

Make Again Monday: Dill Pickle and Ham Grilled Cheese

2026-03-09T05:00:00.023-04:00

I really loaded this sandwich up with pickles and ham. When making this sandwich I was stuck with adding a bit more to the sandwich than I wanted or leaving not enough left for another sandwich. So load up the sandwich it was. Which really didn't bother me since I love dill pickles.

To see the recipe and original post click here.

Enjoy!!!

Butterscotch Custard

2026-03-06T05:00:00.117-05:00

This custard was absolutely delicious and the butterscotch flavor was not overly strong. It was delicious with the caramel and without the caramel.

As I was throughly enjoying this custard, I started to wonder what the difference between pudding and custard was because they tasted the same to me. So I naturally did what anyone would do these days and I googled the answer. I was informed that pudding uses cornstarch to thicken and custard uses eggs to thicken. Plus custard is usually baked in a water bath. Well, this recipe is made very similar to the way I make homemade pudding. So not really sure how this custard is different from the homemade pudding I make, but they are equally delicious.

Butterscotch Custard

Ingredients:

Butterscotch Custard

3 tablespoons unsalted butter
1 cup brown sugar
1/4 cup cornstarch
1 cup heavy cream
2 cups whole milk
3 egg yolks
2 teaspoons vanilla extract

Caramel

1 cup granulated sugar
1/2 cup unsalted butter
1/2 cup heavy cream

Directions:

Butterscotch Custard

In a medium saucepan, over medium heat, melt the butter. Add in the brown sugar and stir until completely melted and combined with the butter.
Stir in the cornstarch and stir until completely combined. Add in the heavy cream and whole milk. Bring the mixture to a slow rolling boil, stirring constantly. Continue to cook and stir until the mixture thickens and coats the back of a spoon.
While the milk mixture is cooking, place the egg yolks in a small bowl. Once the milk mixture has thickened, spoon a small amount of it into the egg yolks while whisking. Continue to whisk and add another small amount of milk mixture. Whisk until completely combined. Pour the egg mixture back into the pot. Bring the mixture back to a boil and boil for 1 minute.
Remove the pot from the heat and stir in the vanilla extract.
Pour the mixture into another bowl or individual containers. Cover the custard with plastic wrap making sure the plastic wrap touch the top of the custard to prevent a crust from forming. Refrigerate until completely cooled.

Caramel

In a small saucepan, over medium heat, melt the butter and sugar, stirring constantly. Keep stirring and cooking until the mixture turns an amber color. Watch it carefully because it can burn very quickly.
Stir in the heavy cream and boil for 1 minute while stirring constantly.
Allow the mixture cool and thicken up.
When ready to eat, spoon some of the caramel sauce over the cooled custard.

Enjoy!!!

*Adapted from The Culinary Chase.

Reuben Sliders

2026-03-04T05:00:00.116-05:00

I love corned beef and I love a good reuben sandwich. These sliders take all the goodness of a reuben sandwich and puts it in a handheld, easier to eat version. But it also makes it a bit easier to eat one too many. The only downside to these sliders is that I do not get to enjoy bread that typically goes with a reuben sandwich. Pumpernickel and marble rye are my favorites, but I also enjoy rye bread as well.

I wonder if I could make those kinds of bread into a slider bun. I have made a homemade version of Kings Hawaiian Rolls. Although I have never made any of the other breads. I guess I will add it to my ever growing list of recipes ideas.

Reuben Sliders

Ingredients:

14 ounces canned sauerkraut
2 tablespoons thousand island dressing
12 Hawaiian rolls
8 slices Swiss cheese
1/2 pound thinly sliced corned beef
1/2 cup unsalted butter, melted
1 1/2 tablespoons dried onion soup mix

Directions:

Preheat the oven to 350º F.
Drain the sauerkraut well and squeeze it dry with some paper towels. Remove as much of the liquid as possible.
Place the sauerkraut into a large bowl and stir in the thousand island dressing. Set aside.
Leaving the rolls attached to each other, cut in half horizontally. Place the bottom part of the rolls into a 9x13 inch baking dish. Play 4 slices of Swiss cheese onto the bottom half of the rolls. Place the corned beef on top of the cheese followed by the sauerkraut. Add the remaining 4 slices of cheese on top of the sauerkraut and place the top half of the buns on top.
In a small bowl, stir together the melted butter and onion soup mix. Brush all of the butter mix onto the tops of the rolls.
Spray some aluminum foil with cooking spray and cover the baking dish, cooking spray side down on the rolls.
Bake for 25 minutes. Remove the aluminum foil and bake an additional 5 minutes or until toasted and browned.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 268
Total Fat		17.5g
Saturated Fat		8.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.7g
Cholesterol		51.9mg
Sodium		391.8mg
Total Carbohydrates		17.7g
Dietary Fiber		0.1g
Sugars		5.7g
Protein		9.9g
Calcium		12.1%
Iron		2%
Potassium		37.4mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Heavenly Recipes.

Make Again Monday: Bacon Ranch Chicken Wrap

2026-03-02T05:00:00.019-05:00

I rather eat a sandwich on sourdough bread than a wrap. However, sometimes I have leftover tortillas from other recipes that I need to use up and a wrap is an easy way to do that. The hardest part of this warp was cooking the chicken. But if you use rotisserie chicken, this wrap becomes even easier.

To see the recipe and original post click here.

Enjoy!!!

Savory Sweet and Satisfying

Make Again Monday: Cheesy Tuna Noodle Casserole

Sausage Alfredo Rigatoni

107.9g

56.6g

0g

0g

5.9g

319.7mg

1775.5mg

65.7g

3.8g

4.2g

54.2g

52.6%

15.3%

235mg

2%

10.6%

Roasted Garlic

Make Again Monday: Horseradish Cheddar Burger

Cream Cheese and Bacon Green Bean Casserole

24.1g

12.3g

0g

0g

0g

18.8mg

1,615.1mg

31.3g

2.3g

6.7g

8.7g

15.3%

7.7%

292.5mg

3.8%

0.8%

Maple Mustard Sausage Bites

18.5g

5.5g

0g

3g

1g

70mg

1,022.6mg

15.5g

2.2g

9.9g

18g

6.6%

9.2%

448mg

0%

0%

Make Again Monday: Jalapeño Lime Hummus

Pepperoni Pizza Lasagna Rollups

19.7g

7.2g

0g

0g

0g

100mg

1826.1mg

49.5g

3g

8.9g

32.5g

40.9%

15.6%

305.9mg

0.2%

0.1%

Sausage Lentil Soup

24g

7.5g

0g

0.2g

4.5g

46.7mg