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Revamping Recipes: Baked Cheeseburgers

What’s better than a casserole (or hotdish as we say in Minnesota) and better than a cheeseburger – you probably guessed it: a cheeseburger casserole, or this recipe called Baked Cheseburgers.  This recipe is perfect for a family but also perfect for a girl like me who likes to make one delicious meal a week and eat it everyday to save money and time.

DSC_0258 Ingredients:

8 slices bread
3 tablespoons butter, softened
1 lb lean ground beef
1 onion, chopped
2 stalks celery, chopped (I skipped this)
1 tablespoon prepared mustard
2 tablespoons ketchup
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
3/4 cup milk
1/4 teaspoon salt
1 cup shredded sharp processed American cheese (I used mild cheddar)

This was almost a perfect ingredients list because I had just about everything on hand.  It was a lot of bread to get rid of at once, but bread is cheap, so I didn’t worry too much about it. 


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Revamping Recipes: Creamy Mexican Pasta

I wanted to start my semester off with a bang, so I chose a very simple and affordable (but incredibly delicious) recipe found at Recipe Zaar.

DSC_0216I revamped the recipe slightly, which you’ll see how below.


1 lb uncooked bow tie pasta  (I used Ziti)
1 1/2 lbs boneless skinless chicken breasts (I only used 3/4 a pound)
2 tablespoons butter
2 garlic cloves, crushed (I used garlic powder I had on hand)
1/4 cup all-purpose flour
1/2 cup milk
1 cup chicken broth (I used chicken bouillon and made my own broth)
1 cup salsa
8 ounces cream cheese, cut into 1/2 inch cubes

This recipe was very simple and affordable for me to make because I had almost everything on hand already.

Let’s see just how easy it was.


DSC_0223 I started the dish by boiling a big pot of water.  Before I poured the pasta in, I took a cup of the boiling water and poured it into

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Revamping Recipes: Stuffed Shells

What I love about many pasta recipes is that they are versatile.  I’ve never found a pasta dish I didn’t like or couldn’t tweak.  One of my favorite dishes growing up that I had fun making with my mom was stuffed shells.

We took a walk down memory lane this weekend by making Baked Pasta Shells with a Spinach and Ricotta Filling.  This is just one of the unlimited variations of mixtures you can use to stuff these shells.

Here are the ingredients:

For the shells and sauce:

4 ounces homemade or packaged conchiglioni (read jumbo stuffed shells)
1/4 cup chopped onion (we skipped this)
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1/4 cup dry white wine
1 cup shredded mozzarella or Swiss cheese (4 ounces)
Ground nutmeg (optional)
Grated parmesan cheese

For the spinach and ricotta filling:

1 pound fresh spinach or 10-ounce package frozen chopped spinach (we used the latter)
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
1 beaten egg
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese
1/8 teaspoon ground nutmeg

DSC_0074 Although these are fairly simple to make,

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Creating the Perfect Omelet is Easier than You Think

When I make breakfast at school, I normally have an omelet cooking in my GT Express 101 to save time, but nothing beats a real omelet cooked slowly on the stove.  I have been making them half my life and thought I would share what I consider the perfect omelet technique.  Of course, it’s not quite as easy as mixing some ingredients and throwing it into the GT Express, but it looks prettier and I can load them until they burst which doesn’t work with the GT Express because the wells are pretty small.

imageThe first thing you should do is gather your ingredients – use what you have on hand.  I used two eggs, a slice of deli ham, a slice of cheese (any kind will do), some red onion and green pepper I had on hand, oregano, parsley, and some homemade salsa.  The sky is the limit – go crazy, especially with the veggies.  No matter what people will tell you, an omelet for breakfast when you use lots of veggies and a limited amount of butter and cheese is good for you and is

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Keep ‘Em Coming Back With White Lasagna

Usually I try to feature easy recipes that are versatile and easy to make at any skill level on any budget, but this time I’m going to stray for a bit.  My mom made this incredible white lasagna that I couldn’t help but blog about. 

I love Italian food.  I don’t know anyone who doesn’t, but sometimes it takes a while to make.  However, the one thing about Italian foods is that it impresses a crowd more than any other food I’ve ever made or tried.  This white version of a traditional lasagna is a crowd pleaser and although it is not difficult or expensive to make, it is time-consuming.  Because the recipe is pretty long, I thought it best to give you the link to the Italian Cooking Encyclopedia that the recipe is found in as well as a google search for white lasagna.

DSC_0163 Isn’t it gorgeous?  This is definitely the kind of recipe I would consider for a fancy party or a comfortable get-together as well as my weekly recipe that I make on Sundays at college and eat all week.  It reheats just

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