Easy to Make Reuben Sandwich Sliders!

Trying to figure out what to make for a lazy Saturday night in? These reuben sandwich sliders are just the thing you’ve been looking for! Quick, delicious, and an easy clean up makes this recipe a staple in my cookbook.

These would also make a great snack for a get together with friends one night!

  • 12 slider buns
  • 8 oz sliced swiss cheese
  • 8oz corned beef thinly sliced
  • 1 cup sauerkraut
  • ⅓ cup thousand island dressing
  • 1 teaspoon dried minced onion
  • ½ teaspoon garlic powder
  • 1 tablespoon dijon mustard
  • ¼ cup melted butter
  1. Preheat oven to 350 degrees
  2. Slice the buns in half separating the top and bottom buns, but do not separate the buns into individual buns. Place onto a sprayed baking sheet. .
  3. In a small bowl, mix together the melted butter, dijon mustard, garlic powder, and dried minced onion. Set aside.
  4. Spread thousand island dressing on the bottom buns, and then top with cheese, corned beef, sauerkraut, and more cheese.
  5. Place on the top half of the buns,  and then brush the butter mixture overtop.
  6. Bake for 20-25 minutes.
  7. Serve warm and enjoy!

Ooey Gooey Cheesy Bite Size Lasagna Rolls!

Is there anything better than a slice of cheesy, meaty lasagna? The answer to that is YES! Bite size lasagna rolls are here and probably about to turn into one of your favorite pasta dishes. Give them a try tonight, I promise you won’t regret it!

  • Cooked lasagna noodles
  • 1 ½ cups shredded mozzarella
  • 1-2 cups bolognese sauce
  • ¼ cup shredded parmesan
  • 1 cup bechamel sauce
  • 1 tablespoon chopped parsley
  1. Heat oven to 375.
  2. Spray a nonstick mini muffin tin, and in each space sprinkle some cheese on the bottom.
  3. Lay out your cooked lasagna noodles and slice it in half length-wise, and then again half width-wise, so that you are left with individual strips.
  4. Starting with your first strip, spread a layer of bolognese sauce across, then a layer of bechamel sauce, and then a sprinkle of parmesan cheese.
  5. Roll up the strip tightly and place into a prepared greased mini muffin tin on top of the cheese (the cheese will help to keep the noodles rolled up together during baking).
  6. Repeat this process with the remaining noodle strips.
  7. One all the roll ups are in the muffin tin, sprinkle the top with mozzarella and the remaining parmesan cheese.
  8. Bake for 30 mins.
  9. Allow to cool for 5-10 minutes, and then remove from tin and sprinkle with fresh parsley.

No More Tough Choices on What Kind of Pizza to Get!

It’s only normal that come pizza night, not everyone in the same household is going to want the exact same kind of pizza. And if that’s the case in your house, then you have to check out this 4 pizzas in 1 pan recipe!  Everybody gets exactly what they want – how does it get any better than that?!

  • 2/3 cup ranch dressing
  • 3 cups shredded mozzarella cheese
  • 1 1/3 cups chopped cooked chicken
  • 4 strips bacon cooked and crumbled
  • pizza dough
  • cheese string
  1. Preheat oven to 425 degrees F.
  2. Roll out dough to about a 13-15 inch circle. Place on pizza pan.
  3. Top dough with ranch and spread to an even layer. Sprinkle cheese on top. Top with chicken and bacon. Bake for 15 minutes or until lightly golden.
  • 1/2 lb ground beef
  • 1/3 cup diced red onion
  • 1/2 lb bacon
  • 1/2 cup ketchup
  • 1/4 cup prepared mustard
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon dill relish
  • 2 cups shredded cheddar cheese
  • (optional) dill pickle slices for topping
  • pizza dough
  • cheese string
  1. Preheat oven to 425 and spray a pizza pan with cooking spray.
  2. In a large skillet, brown the beef and onion. Drain. Add the Worcestershire. Add salt and pepper to taste. Set aside.
  3. In a separate skillet, cook the bacon until done. Let it cool and crumble it.
  4. Press the pizza dough into the pizza pan and prebake the crust for 8 minutes.
  5. While the crust is baking, prepare the sauce. In a small bowl, add the ketchup, mustard, mayonnaise, and relish.
  6. Remove crust from the oven and spread the sauce on evenly. Sprinkle on half of the cheese. Sprinkle on the beef mixture and bacon. Top with remaining cheese.
  7. Bake for 6-10 minutes or until cheese has melted and crust is golden brown.
  8. Top with pickle slices if desired. Slice and serve.
  • 4 ounce cream cheese, softened
  • 2 tablespoons parmesan
  • 1 ½  cups mozzarella, grated
  • ½ cup cheddar, grated
  • 4 slices bacon, cooked and crumbled
  • 3 jalapeno, sliced
  • pizza dough
  • cheese string
  1. Preheat oven to 425 degrees
  2. Spread cream cheese over pizza, sprinkle cheeses and bacon. Arrange jalapeno slices and bake for 20 min
  • 15 large shrimp, peeled and deveined with tails removed
  • 10 cloves garlic, peeled and minced
  • 1⁄8 cup extra virgin olive oil
  • 2 cup grated mozzarella cheese
  • pizza dough
  • cheese string
  1. Saute minced garlic in the olive oil and butter. Do not overcook the garlic. The goal is to infuse the butter and olive oil with the garlic flavor. After the butter melts, it should only take 2 to 3 minutes.
  2. While garlic is sautéing, rinse and dry thawed shrimp
  3. Pour garlic butter sauce onto the pizza crust and ensure that the garlic is evenly distributed all over the crust. I use a pastry brush.
  4. Top with the shrimp, ensuring that it is evenly distributed all over the crust.
  5. Dust with cayenne pepper, top with grated mozzarella and Parmesan cheese.
  6. Bake according to your pizza dough recipe instructions. My recipe takes 12 to 15 minutes. You want the dough completely baked and the top to be bubbly and slightly brown.
  7. Enjoy!

Give This New Topping a Try on Your Next Batch of Nachos!

Blackened Shrimp Nachos for your next Saturday night get together! Take a new twist on the classic chicken nachos and add a little seafood to the mix. Blackened shrimp also adds that little touch of spice that we all know if an absolute must for nachos! Give them a try!

  • 1 pound deveined, peeled shrimp, 2 tablespoons olive oil and 1 tablespoon blackened seasoning- Old Bay is awesome)
  • 1 bag tortilla chips
  • 1 jar fresh pico de gallo
  • 1 package shredded Mexican cheese
  • Optional: Cilantro for garnish
  1. Preheat your oven to 400 degrees.
  2. If using Omaha Steaks shrimp, prepare blackened shrimp according to package instructions then set shrimp aside.
  3. Or if you are making your own using shrimp, add 2 tablespoons olive oil to a cast iron or heavy bottom skillet over medium high heat. Season shrimp with blackened seasoning by adding to a bag and shaking the shrimp to make the seasoning stick evenly. Fry shrimp in an even layer for
  4. 2 minutes on each side and set aside.
  5. Next begin layering process. Add half of tortilla chips, followed by half of pico de gallo and half of cheese then repeat with remaining tortilla chips, pico de gallo and shredded cheese.
  6. Top nachos with shrimp and bake for 10-15 minutes or until everything has melted together and is hot and bubbly.
  7. Remove from oven and cool for 5 minutes then top with cilantro (if desired) and serve.

Get Dinner On The Table Quick With This Easy Pasta Dish

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Can dinner get any easier than this? I don’t think so! This Cheddar Fontina Penne is going to be your new go-to weekday meal when you’re just too tired and busy to make anything. Not only is this recipe quick and easy, but it’s delicious and will please your whole family, so grab your Instant Pot and get ready to make some dinner magic!

  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 1 package multigrain penne 14.5-ounces
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3⁄4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
  1. Remove lid from a 6-quart Instant Pot. Press [Sauté]; use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil.
  2. Add panko; cook, stirring constantly, 1 minute or until golden brown. Turn cooker off. Remove panko from inner pot; set aside. Wipe inner pot with a paper towel.
  3. Add 3 1/2 cups of the water and pasta to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using Quick Pressure Release.
  4. Remove pasta with a slotted spoon; place in a medium bowl. Add milk, garlic powder, salt, black pepper and red pepper to cooking liquid. Combine remaining 1/4 cup water and flour in a small bowl; gradually add to milk mixture, stirring with a whisk.
  5. With lid off, press [Sauté], and use [Adjust] to select “More” mode. Bring to a boil; cook 5 minutes or until slightly thick. Turn cooker off.
  6. Add cheeses, stirring until cheeses melt. Stir in cooked pasta, tossing gently to coat.
  7. Heat a medium non-stick skillet over medium-high heat. Add remaining 1/3 tablespoon oil to pan; swirl to coat. Add tomatoes; sauté 2 minutes or until soft.
  8. Top pasta mixture with tomatoes and scallions; sprinkle with panko.
  9. Note: For a smooth sauce, be sure to combine the flour and water before adding it to the pot.

Recipe Credit: Time Inc.

Chipotle Is Making Major Changes To Their Queso

Listen. Guacamole is great. We all love guac. But sometimes, all you want to smother your burrito in is a perfect queso sauce.

Chipotle, the undisputed champion of fast-food burritos, went 24 years before introducing a cheesy sauce to their menu. It sent people into a frenzy, finally getting the queso they’ve been dreaming of.

But then, something terrible was discovered. The queso sauce was actually awful. Branded a “crime against cheese,” the restaurant came under fire for their poor attempt at something so basic.

After the less-than-glowing reviews, Chipotle has announced a major change to their recipe.

Doritos Cheese Balls Are A Quick And Easy Party Snack

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These bite-sized Doritos Cheese Balls are delicious AND cute! Whip them up for your family get-togethers, birthday parties…or really anytime you’re craving some yummy appetizers. Give them a try and don’t forget to share the recipe with your friends!

  • 4 oz cream cheese, softened
  • 1 tbsp taco seasoning
  • 1/2 cup shredded cheddar
  • 1/2 cup crushed Doritos
  • Pretzel sticks
  1. Place your crushed Doritos in a bowl and set aside.
  2. Mix together the cream cheese, cheddar and taco seasoning.
  3. Scoop out teaspoon-sized balls of the cheese mixture and roll in your bowl of crushed Doritos.
  4. Place the cheese balls on a serving platter. Add a pretzel stick to each ball when ready to serve. Enjoy!

[youtube https://www.youtube.com/watch?v=B_Y6f7VWoP4?feature=oembed]

Cheddar Pumpkins Are The Perfect Bite-Sized Treat For Fall

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How cute are these bite-sized Cheddar Pumpkins? They’re the most adorable snack you can serve at all your fall get-togethers. Don’t forget to share this recipe with your friends!

  • 2 tsp finely chopped peanuts
  • pretzel sticks
  • parsley leaves
  • 8 tbsp Velveeta
  1. Line a baking sheet with parchment paper.
  2. Take a tablespoon of the Velveeta and roll into a ball. Place on the parchment paper lined baking sheet and set in fridge for 10-15 minutes.
  3. Use a toothpick to draw ridges around the cheese ball so that it resembles a pumpkin.
  4. Stick a pretzel stick into the top of the cheese ball for the stem and decorate with parsley leaves.
  5. Dip the bottom of your pumpkin in the chopped peanuts and they’re ready to serve!

[youtube https://www.youtube.com/watch?v=ZJDpfbcEj5Y?feature=oembed]