A hearty meal that cooks right in your crockpot, this Chili Cheese Dog Chili takes a classic chili and stirs in the much beloved ball park hot dog flavors right in. Every bite tastes just like the iconic hot dog making it a meal that has the whole family counting down the hours until supper time.
Beer, Bacon, and Cheese are standard fare at almost any viewing party, but get your game faces on and get in the zone with this epic dip that combines them all into one fantastic appetizer. It’s sure to be the MVP of your spread. Thick and creamy, topped with freshly shredded melted cheese and extra crispy bacon crumbles, you won’t want to miss out on this Bacon Beer Cheese Dip.
Breakfast for dinner. Dinner for breakfast. Either application works with this Breakfast Lasagna. Fluffy scrambled eggs and diced ham are sandwiched between layers of French toast with a syrup drizzle and a crispy hash brown crust. Day or night– it’s a hearty meal that’s sure to please any crowd.
Sausage Egg & Cheese Breakfast Sliders with Maple Glaze are going to quickly become your new favorite breakfast item. A layer of seasoned ground sausage, a light and fluffy scrambled egg patty, and slices of your favorite American or cheddar cheeses are sandwiched between a dozen butter flavored rolls before being brushed with a maple syrup glaze and baked. The result is a complete breakfast you can hold in your hand and really take a ‘bite’ out of.
Easy. Peasy. And, yes, cheesy. (Sorry, had to go there. The rhyme was just too tempting.) This 3 Cheese Gnocchi Mac & Cheese is straight-up comfort food at it’s best.
Have breakfast ready to grab and go on busy mornings with these easy sausage breakfast burritos. Easily made ahead of time, these burritos freeze & reheat well. Tender sauteed veggies, fluffy scrambled eggs, cooked crumbled sausage, and cheddar cheese are wrapped up in soft flour tortillas for a filling hand held breakfast. It’s the breakfast for people who aren’t typically breakfast people!
When life get’s busy, we could all use a bit of easy, comfort food to pick us up. This Chili Dog Casserole with Cheese Fries doesn’t ever disappoint, whatever the day- or your schedule- may have in mind.
With only four basic ingredients, and a little bit of ice water, you are well on your way to enjoying these homemade cheeze-its. They’re the perfect blend of cheddar in a crisp cracker, that melts in your mouth, and leaves a light sheen on the fingers. Skip the trip to the store, and make your own instead!
While I love all the flavors in a ‘loaded’ baked potato, I was craving something different.
Any combination of broccoli and cheddar is always a hit here, especially when it’s accompanied by something extra crispy.
In this case, the twice baked potato skin provided that perfect, accompanying crunch.
Did I mention that this is actually a relatively healthy side dish?
I might have forgotten to share that with the boys. Accidentally, on purpose.
Without that ‘it’s something good for you’ vegetable taint hanging over their heads, they dug in with relish and devoured every last bite.
As an added bonus, these lovely little potatoes can be frozen and pulled out as needed for meals or even for a light lunch.
I just love freezer cooking.
This potato recipe is definitely the whole kit and caboodle.
Broccoli & Cheddar Twice Baked Potatoes
- 4 medium russet potatoes washed and dried
- salt and pepper to taste
- 1 1/2 cups broccoli florets chopped
- 1/2 cup skim milk
- 1/2 cup greek yogurt
- 1 cup shredded cheddar cheese
- Pierce the cleaned potatoes several times with a fork. Bake for 1 hour in oven at 425 degrees. Optionally, you could instead place them in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. However, in my opinion, cooking them in the oven the entire time give them more a crispier skin when finished.
- Meanwhile, in a medium saucepan, add broccoli to a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside.
- Let the potatoes cool enough to comfortably handle them. Cut the potatoes in half lengthwise. Scoop the flesh out into a large bowl, leaving a ¼” shell. Place the potato shells on a baking sheet.
- Mash the flesh with a potato masher or puree with a hand blender. Add the milk, yogurt, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
- Spoon the potato mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
- Bake at 400 degrees for 5-10 minutes, or until heated through and the cheese is melted. (You can also microwave it for a few minutes if you prefer not to use the oven)
recipe adapted from SkinnyTaste