Savory Sweet and Satisfying

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!!!

Grilled Peanut Butter, Jelly and Banana Sandwich

2026-02-27T05:00:00.000-05:00

I grew up eating peanut butter and banana sandwiches. It never occurred to me to add jelly as well. Combining the classic peanut butter and jelly sandwich with the peanut butter and banana sandwich is very delicious.

It also never occurred to me to grill a peanut butter sandwich. I was a bit unsure how I would like such a sandwich grilled, but it turned out delicious. The way the warm melty peanut butter combined with the bananas in the middle and jelly on the bottom was absolutely delicious.

For this sandwich, you can use more of less of the ingredients depending on how much you like in your sandwich. It also depends on the size of bread you use. I used creamy peanut butter because I do not like the crunchy variety. I place the bananas in a single layer on the peanut butter side. For the jelly you could also use jam or preserves in whichever flavor you like best. I was never a grape jelly person, I always preferred strawberry, raspberry or blackberry the best.

Grilled Peanut Butter, Jelly and Banana Sandwich

Ingredients:

2 slices bread
2 tablespoons creamy peanut butter
1 tablespoon jelly
1 small banana, sliced

Directions:

Preheat a griddle or skillet over medium-low heat.
Spread desired amount of peanut butter on one slice of bread.
Spread desired amount of jelly on other slice of bread.
Place banana slices in a single layer on the peanut butter. Place jelly slice of bread on top, jelly side down.
Place sandwich on griddle or in skillet and cook until bread is lightly browned, about 3-5 minutes. Carefully flip over and cook on other side until lightly browned, about 3-5 minutes.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 498
Total Fat		18.3g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		400mg
Total Carbohydrates		77.9g
Dietary Fiber		5.7g
Sugars		32g
Protein		13.7g
Calcium		6.5%
Iron		16%
Potassium		514.3mg
Vitamin A		0%
Vitamin C		32.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dining and Cooking.

Coffee Pudding

2026-02-25T05:00:00.082-05:00

Oh my goodness is this pudding absolutely delicious. It is so smooth and silky with the prefect coffee flavor.

I love making homemade pudding and it is so much better than the store bought premade and make it yourself varieties. Unfortunately, I do not make pudding often, typically I make it when I have a recipe that uses egg whites only and homemade pudding is a great way to use up the egg yolks.

Coffee Pudding

Ingredients:

1 cup milk
1 cup half and half
1 tablespoon coffee grounds
3 egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
whipped cream, optional

Directions:

In a medium saucepan, heat the milk and half and half over medium heat until hot, but not simmering or boiling.
Remove from the heat and stir in the coffee grounds. Let sit for 3 minutes. For a more intense coffee flavor allow the grounds to sit longer.
Place a mesh strainer over a bowl and place a coffee filter into the strainer. Pour the milk mixture into the coffee filter. Set the milk aside and throw away the coffee filter.
Rinse out the saucepan and add in the egg yolks, sugar and cornstarch. Whisk to combine.
While whisking pour in the coffee milk mixture. Heat over medium heat, stirring constantly until the mixture comes to boil and thickens.
Immediately pour the pudding through the mesh sieve into the bowl, pushing with the back of a spoon, leaving any chunks in the strainer.
Remove the strainer and immediately stir in the vanilla and butter. Continue to stir until well combined and butter is melted.
Allow the pudding to cool a bit at room temperature then cover the bowl and refrigerate. Alternatively, you can divide the mixture into 4 individual bowls cover and refrigerate. To prevent a crust from forming on the pudding, place a piece of saran wrap directly on the pudding and then refrigerate.
Before serving, top with whipped cream if desired.

Enjoy!!!

Yields: 4 servings

*Adapted from The View From Great Island.

Make Again Monday: Pizza Grilled Cheese

2026-02-23T05:00:00.013-05:00

Whenever I have left over ingredients from pizza night, this is always my go to lunch the next day. It is a delicious way to use up those leftovers.

To see the recipe and original post click here.

Enjoy!!!

Banana French Toast

2026-02-20T05:00:00.140-05:00

Lately making a special breakfast has not been happening. I have been prioritizing sleep on Saturday, which is the only day out of the week I can sometimes sleep in. Even though I plan breakfasts to make, by the time I get up and exercise and then shower, it is after 10. If I were to make breakfast at that time it would be close to 11 by the time I would be eating. After exercising I am hungry and do not want to wait to eat breakfast. Thankfully this is a make ahead breakfast, so I forced my self to make it after dinner on Friday, so all I had to do was preheat the oven and bake the casserole after exercising.

This french toast is so delicious and I did not feel too guilty eating a brown sugar caramel sauce with breakfast because it is mixed with bananas and bananas are healthy. The homemade brown sugar caramel banana sauce is easy to make and layered between the bread cubes for a delicious french toast casserole that is topped with and equally delicious brown sugar crumble.

This is a most delicious to way to start a relaxing Saturday morning.

Banana French Toast

Ingredients:

Brown Sugar Banana Caramel

6 tablespoons unsalted butter
3/4 cup packed light brown sugar
2 tablespoons pure maple syrup
3 firm-ripe bananas, sliced

French Toast

8 eggs
1 cup whole milk
1 cup half and half
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
16 ounce loaf French bread, cut into 1 inch cubes

Brown Sugar Crumble

1/3 cup packed light brown sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature

Directions:

In a large skillet, over medium heat, melt the butter. Add in the brown sugar and maple syrup. Cook stirring constantly until the mixture is smooth, about 2-3 minutes.
Once the mixture is smooth, remove from the heat and carefully stir in the sliced bananas. Set aside and allow to cool to room temperature.
Spray a 9x13 inch baking dish with cooking spray.
In a large bowl, whisk together the eggs, milk, half and half, brown sugar, cinnamon and vanilla.
Place half of the bread cubes into the prepared baking dish. Evenly spoon half of the brown sugar banana caramel sauce over top of the bread. Place the remaining bread cubes on top. Evenly spoon the remaining brown sugar banana caramel mixture over top of the bread cubes. Cover the baking dish with cooking spray and refrigerate overnight.
In a small bowl, whisk together the brown sugar, flour and cinnamon. Cut the butter into small cubes and add into the bowl. Using a pastry blender cut the butter into the sugar flour mixture until the mixture resembles coarse sand. Cover the bowl and refrigerate until ready to bake french toast.
In the morning, preheat the oven to 350º F. Remove the french toast and brown sugar crumble from the refrigerator and uncover.
Crumble the the topping over the french toast. Bake uncovered for 40-55 minutes or until golden brown and center is set.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 513
Total Fat		22g
Saturated Fat		12g
Trans Fat		0g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		2g
Cholesterol		238.1mg
Sodium		370.8mg
Total Carbohydrates		62.4g
Dietary Fiber		1.5g
Sugars		27.5g
Protein		13.5g
Calcium		14%
Iron		14.2%
Potassium		232.3mg
Vitamin A		6.8%
Vitamin C		9.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Celebrating Sweets.

Coconut Milk Latte

2026-02-18T05:00:00.063-05:00

Every so often I use canned coconut milk for a recipe and end up with some leftover. It seems a recipe almost never uses a whole can. This problem of trying to find a way to use up the leftovers, caused me to find this latte. This creamy latte is such a delicious way to use of leftover coconut milk or even buy coconut milk just to make it.

Coconut Milk Latte

Ingredients:

1/2 cup strong brewed coffee
2 1/2 teaspoons maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup coconut milk

Directions:

To the hot coffee, stir in the maple syrup, cinnamon and vanilla.
In a microwave safe glass, ese a milk frother or a whisk and forth until doubled in volume. Microwave the coconut milk for 20-30 seconds or until warm.
Pour the milk over the coffee and sprinkle with cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 304
Total Fat		10.7g
Saturated Fat		10.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		15.1mg
Total Carbohydrates		47.4g
Dietary Fiber		0.2g
Sugars		46g
Protein		2.5g
Calcium		5.9%
Iron		4.4%
Potassium		227.1mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The littlest Crumb.

Make Again Monday: Cheesy Hash Brown Bites

2026-02-16T05:00:00.014-05:00

An easy side dish that is easy to change up with different cheeses or meat. They taste really good with ground breakfast sausage.

To see the recipe and original post click here.

Enjoy!!!

Crispy Potato Wedges

2026-02-13T05:00:00.090-05:00

These potatoes are simply seasoned and baked until crispy. Sometimes all a potato wedge needs is a just a little bit of seasoning to make a delicious side.

I love a well seasoned fry with plenty of seasoning, but there is also something to be said for a fry that is seasoned with a few simple seasonings.

Crispy Potato Wedges

Ingredients:

1 1/2 pounds russet potatoes
3 tablespoons olive oil
1 tablespoon seasoned salt
3/4 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese

Directions:

Preheat the oven to 425º F. Line a baking sheet with aluminum foil.
Cut the potatoes in half and then cut each half into 4 wedges.
In a large bowl, add in the potato wedges, oil, seasoning salt, parsley, black pepper and cheese. Stir until the potatoes are well coated.
Place the potatoes onto the prepared baking sheet, leaving space between each wedge.
Bake for 20 minutes, then flip each potato wedge over and bake for additional 15 minutes or until crispy.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 343
Total Fat		12.8g
Saturated Fat		3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		3.8mg
Sodium		1260.3mg
Total Carbohydrates		52.6g
Dietary Fiber		4.4g
Sugars		2g
Protein		9.1g
Calcium		12.8%
Iron		14.2%
Potassium		1256.7mg
Vitamin A		1.5%
Vitamin C		90.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

Raspberry Cheesecake Cupcakes with White Chocolate Swiss Meringue Buttercream

2026-02-11T05:00:00.193-05:00

I made these cupcakes to take to work, to help get us through the winter blues and have a treat for Valentines Day. I doubled the recipe and ended up with an odd number of cupcakes. A single recipe will yield about 15. The recipe below is for a single batch of cupcakes.

Theses cupcakes are a bit more involved than a typical one, but oh so worth it. The cupcakes are filled with a cream cheese filling giving them a creamy and delicious center. The top of the cupcake is covered in mashed raspberries and then topped with the most deliciously rich and silky buttercream.

To get the cheesecake filling in these cupcakes, I added a bit of batter to the liners, made a little indent in the batter, added in some cheesecake filling and then topped with more batter.

Raspberry Cheesecake Cupcakes with White Chocolate Swiss Meringue Buttercream

Ingredients:

Cheesecake Filling

6 ounces cream cheese, room temperature
3 tablespoons sour cream
1/3 cup granulated sugar

Cupcakes

1 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 egg, room temperature
1/2 cup whole milk

Raspberry Topping

1 cup raspberries, mashed

White Chocolate Swiss Meringue Buttercream

3 egg whites
3/4 cup granulated sugar
1 cup unsalted butter, room temperature cut into tablespoon pieces
8 ounces white chocolate, melted and cooled to room temperature

Directions:

Cheesecake Filling

In a medium bowl, using an electric mixer, beat together the cream cheese, sour cream and sugar. Continue beating until well mixed.

Cupcakes

Preheat the oven to 350º F. Line two muffin tins with 15 liners.
In a medium bowl, sift together the cake flour and baking powder. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add in the egg and mix until well combined.
With the mixer on low, add in 1/3 of the flour, followed by half of the milk. Repeat this again, ending with the last 1/3 of flour. Mix just until combined, do not over mix.
Place a slightly heaping tablespoon of batter into the liners. Make a small indent in the batter and add in 2 teaspoons of cheesecake filling. If you still have filling left, add a little bit more to each liner until all of it is used up. Top the cheesecake filling with more batter filling the liners about 3/4 full.
Bake for 15-18 minutes or until an inserted toothpick comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes and then remove and place on a cooling rack and allow to cool completely.

White Chocolate Swiss Meringue Buttercream

In a heatproof medium bowl, whisk together the egg whites and sugar.
Place the bowl over a pot of simmering water, the bowl should not touch the water. Whisk constantly until the mixture reaches 160º F and the sugar is completely dissolved.
Carefully pour the mixture into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until stiff glossy peaks form and the bowl feels room temperature and not warm.
Switch to the paddle attachment.
With the mixer on medium speed add the butter 1 tablespoons at a time mixing until it is completely incorporated before adding more butter. With the mixer still running, pour in the melted chocolate. The mixture may appear clumpy or curdled, this is normal, keep on mixing and it will become smooth again.
Top each cooled cupcake with some mashed raspberries.
Place some buttercream into a pipping bag fitted with your desired tip. Pipe the buttercream onto the cupcakes.

Enjoy!!!

Yields: about 15 cupcakes

*Adapted from Little Yellow Barn.

Make Again Monday: Broccoli, Bacon and Cheddar Cheese Chicken

2026-02-09T05:00:00.015-05:00

This dish is such an easy one. Perfect for those busy weeknights when you do not have a lot of time to get dinner ready.

To see the recipe and original post click here.

Enjoy!!!

Savory Sweet and Satisfying

Make Again Monday: Pimento Grilled Cheese with Andouille Sausage

Everything Bagel Pretzels

6g

3.2g

0g

0.3g

0.2g

13.3mg

303.1mg

12.8g

0.7g

0.3g

1.7g

1.6%

5%

9.7mg

0%

0.2%

Roasted Cauliflower with Creamy Parmesan Dipping Sauce

12.6g

6.8g

0g

0.1g

3g

30mg

298.5mg

12.1g

4.5g

5.1g

9.2g

23%

5.8%

688.7mg

19.1%

0%

Make Again Monday: Pickle Relish Deviled Eggs

Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

14.4g

6.9g

0g

0.2g

0.1g

203.7mg

895.9mg

23.4g

0.8g

2.3g

48.1g

33.4%

6.3%

162.3mg

8.1%

0.8%

Dill Pickle Sloppy Joe Grilled Cheese

47.1g

25g

6g

0g

2g

170.9mg

1436.6mg

39.7g

2.6g

14g

48.5g

56.5%

15.1%

64.8mg

0.1%

2%

Make Again Monday: Hard Boiled Egg and Bacon Grilled Cheese

Cinnamon Roll Pancakes

16.3g

9.7g

0g

0.3g

1.9g

87.7mg

414.4mg