1 cup of coconut.
1 cup of pecans.
1 box of chocolate cake mix.
3 ½ cups of powdered sugar.
1 (8 oz) can of cream cheese.
1 stick of butter.
Preheat the oven to 350° and butter and flour a 10×15 pan.
In a bowl, mix together the coconut and pecans and press into the pan.
Mix together the cake ingredients and pour the batter over the coconut and pecans.
In a bowl, mix together the sugar, cream cheese and oleo or butter and spread the mixture over the batter.
Bake for 1 hour and you will have your earthquake cake!
Simple, easy and yummy! This cake will make you want to eat it! Just go ahead and give it a shot, I’m sure you will love it.
1 (10.5 ounce) can of cream of chicken soup.
1 (6 oz) box of stuffing mix.
¾ cup of water.
1 (16 oz) bag of frozen green beans.
3-4 large salted and peppered chicken breasts.
In the crock pot, place the chicken.
In a bowl, add the soup, sour cream, stuffing, half of the water and mix well together then pour over the chicken.
Add the string beans and the rest of the water.
Cook on high for 4 hours or on low for 6 to 7 hours.
Ps: You’ll want to mix the stuffing periodically if possible, I don’t mind mixing the string beans in with the stuffing but if you’d prefer that they remain separate, place the string beans more to the side.
Easy, peasy and delicious! This chicken and stuffing is amazing! I love adding diced sausage, onions, celery and even dried cranberries! I serve this with whipped potatoes prepared on the stovetop. Give it a try, you won’t regret it.
Vegetable oil for frying.
In a skillet, brown the ground beef and season it to your taste then drain off fat. I personally used creole seasoning and a few dashes of worcestershire sauce.
Prepare the bacon and chop it into pieces then mix it with the ground beef.
Wet the eggroll wrapper and place them like a diamond. Fill the eggroll with ground beef and bacon and top with a nice heap of shredded cheese corner to corner.
Roll by taking the bottom corner and tucking it under the filling then bring in both sides and continue to roll.
Feel free to fry the eggrolls or to bake them in the oven at 325° until brown and crispy.
Easy, peasy, cheesy and crispy! These cheeseburger eggrolls are perfect for snacks, and you can make as much as you want depending on who’s invited! Give it a try, you will love it!
8 ounces of softened cream cheese.
8 ounces of shredded sharp cheddar cheese to room temperature.
2 tsps of worcestershire sauce.
2 ounces jar of real bacon pieces, divided.
Using an electric beater, mix together the cheeses in a medium bowl. Add in worcestershire sauce and 1-2 tbsps of bacon pieces and beat to blend together.
Form the mixture into a ball and roll in the remaining bacon bits.
Chill covered for 1 hour or more.
Serve with crackers!
Easy, peasy and cheesy! This cheddar and bacon cheese ball is indescribable! You should taste it to believe it! I usually serve this with crackers but feel free to serve it with whatever you like! Don’t let this go!
1 lb of hamburger meat.
2 cans of Ranch style beans.
2 (12 oz) of velveeta shells and cheese Dinner.
1 can of diced tomatoes and green chilies (optional).
Salt and pepper.
In a large skillet, cook the hamburger and drain. Add in the beans the tomatoes and green chilies (if you choose to) and cook covered on medium heat.
Cook the shells and cheese according to package directions.
Mix together the meat mixture and noodles until well combined and serve warm.
Easy, peasy and yummy! Last time, I made this with broccoli and corn and it was very good. I always serve this with a vegetable and bread. Give it a try, and let me know what you think.
2 cups of all purpose flour.
1 tbsp of baking powder.
1 ½ tsps of kosher salt.
12 tbsps (1 ½ sticks) of diced cold unsalted butter.
½ cup of cold shaken buttermilk.
1 cold extra large egg.
1 cup of grated extra sharp cheddar.
1 egg beaten with 1 tbsp of water or milk.
Maldon sea salt (optional).
In a bowl, mix together 2 cup of flour, baking powder and salt. Using an electric mixer fitted with paddle attachment on low speed, beat in the butter until the butter is the size of peas.
Mix together the buttermilk and egg and add to the flour mixture and mix to moisten.
Mix the cheddar cheese with small handful of flour in a small bowl then add to the flour mixture while still mixing on low, mix until combined.
Knead the dough on a floured surface for about 6 times then roll out to a rectangle 10 by 5 inch.
Cut the dough lengthwise in half with a sharp knife and then cut across in quarters making 8 rough rectangles.
In a sheet pan lined with parchment paper, arrange the rectangles and brush with the egg wash and sprinkle with salt.
In a preheated oven to 425° bake for 20 to 25 minutes.
Serve hot or warm!
Easy, peasy and cheesy! I won’t lie to you, everytime I make these, I use double ingredients, they’re so good 8 are not enough for us! Give it a shot yourself, you will know what I’m talking about!
1 ½ lbs of lean ground beef.
1 chopped onion.
1 clove of minced garlic.
1 (15 oz) can of tomato sauce.
1 (15 oz) can of stewed tomatoes.
1 tsp of oregano.
1 tsp of Italian seasoning.
Salt and pepper.
10 oz of frozen thawed spinach.
16 oz of cooked bowtie pasta.
½ cup of shredded parmesan cheese.
1 ½ cup of shredded mozzarella.
In a large skillet, brown the ground beef with onion and garlic. Remove to the crockpot and add in the sauce, tomatoes and seasonings.
Cook on low for 6 to 7 hours.
During the last 30 minutes of cooking, add spinach, bowtie pasta, parmesan cheese and 1 cup of mozzarella and mix until well combined.
Before serving, add the rest of mozzarella on top while still hot.
Easy, peasy and yummy! This bowtie pasta has another level of deliciousness! With the spinach and Italian seasoning, no one can resist it’s magic! Give it a try, you will thank me later.
½ lb of breakfast sausage.
3 green onions, chopped whites and greens.
½ cup of milk.
3 frozen shredded hash brown patties.
1 ¼ cup of shredded Colby Jack cheese.
In a skillet, brown and crumble the sausage and drain off the fat. Remove to a 9×9 baking dish and sprinkle half of the green onions over it.
Mix together the eggs and milk and pour over the sausage.
Add 1 cup of the cheese to the top. In the microwave, pop the hash browns for 30 seconds. Cut each patty into 6 pieces then place them on top of the cheese.
In a preheated oven to 350°, bake for 25 minutes. Add the rest of cheese and green onions to the top and bake for 5 more minutes.
Easy, peasy and cheesy! It doesn’t hurt to have some sausage, patties and cheese over breakfast right! Give this recipe a try, you will love it!
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas
How to Make It
1. Preheat oven 325 degrees.
2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
3 cups of cubed chicken.
16 oz (1 lb) bag of frozen broccoli.
1 med onion diced (about 1 cup).
2 cups of shredded mozzarella cheese.
1 tsp of garlic powder.
1 cube of chicken bouillon (or 1 tsp of bouillon powder).
½ cup of water (optional).
1 tbsp of olive oil.
¼ tsp of pepper.
¼ cup of sour cream.
1 cup of ricotta.
In a medium frying pan, place the broccoli, onion, chicken bouillon, water, olive oil and pepper. And cook covered for 10 minutes stirring occasionally.
Mix together the chicken chunks, garlic powder, sour cream and ricotta cheese in a medium bowl.
10 minutes of cooking the veggies add the broccoli mix into the bowl with the chicken and stir to blend.
Mix in ¼ cup of shredded mozzarella cheese.
Grease a 9×13 casserole pan and transfer the mixture to it. Top with mozzarella cheese.
In a preheated oven to 350°, bake for 50 to 60 minutes.
Serve warm! Voila!
Easy, peasy and cheesy! This chicken and broccoli cheesy casserole is rich of flavors, healthy and super delicious! Give it a try, I’m sure you want to!
12 oz of angel hair pasta.
1 lb. of ground beef.
½ lb of ground Italian sausage.
1 medium chopped onion.
2 minced cloves of garlic.
1 large egg.
¼ cup of milk.
1 tsp of Italian seasoning.
24 oz of pasta sauce.
8 oz of tomato sauce.
½ cup of freshly grated parmesan cheese and more for topping.
2 cups of shredded mozzarella cheese.
1,9” refrigerator pie crust.
Preheat the oven to 350° and lightly spray a 9×13 pan with cooking spray.
First, cook the pasta according to the package instructions.
In a skillet, brown the ground beef and sausage until broken up and cooked through. Drain and add in the onion and cook for 4 more minutes. Add in garlic and cook for 1 minute.
Add in the pasta sauce, tomato sauce and ½ cup of parmesan cheese. Turn off the heat.
Once the pasta is cooked through, drain it and mix it with the egg, milk and italian seasoning and coat.
Spread half the pasta in the pan, top with half the meat and add 1 cup of cheese. Repeat the layers.
Slice the pie crust into 1” strips and lay over the cheese horizontally trimming to fit.
Sprinkle parmesan cheese over the top and bake for 25 minutes.
Easy, peasy and yummy! This spaghetti pie is rich of flavors, it’s very simple and easy to make and you will love it! Let me know what you think about it.