Cheeseburger Cupcakes

These little cheeseburger cupcakes are so fun to make. This post isn’t going to be recipes for these little cute cupcakes. It’s just going to simply explain how to assemble them.  I made these for my favorite little people.  My niece and nephews a while back, when they were a few years old.  They are 12, 10 and almost 10 now.  These are very sweet, they are more for the look, but the kids didn’t eat much of them back then.

I got such a kick out of making these.  When I put them together I actually bought some of the stuff and made some of the components of this cupcake.  Take a look below how to make/assemble them!  These would be perfect for a BBQ!

Cheeseburger Cupcakes

Bun: Yellow cupcakes (unfrosted) either homemade or store bought
Burger: Brownie Bites
Cheese: Melted Marshmallows with yellow food coloring
Ketchup: Red Frosting ( Just put along the edges, so you can see it)
Lettuce: Coconut flakes with green food coloring
Seeds: Rice Cereal

Directions: To assemble these adorable cupcakes, cut the yellow cupcake in half. Add the brownie bite to the bottom half of the cupcake.  After melting the marshmallows put over top of the brownie bite.  Add a little bit of red frosting (just to the outer area so you can see it.) Next sprinkle on the coconut flakes.  Top with the other half of the cupcake and add a few pieces of rice cereal to act as the seeds on the bun.


Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter.  Light snacks, or light meals.  Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch.  You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste)  Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese.  Next add a spoonful of the tomato mixture to the top of the crostini.  Serve immediately.

Note: You can add the cheese on top of the tomato mixture.  I chose to mix in so then it doesn’t fall off.  You can also add a splash of balsamic vinegar for an extra kick in flavor.


Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos.  I absolutely love making chips with the wonton wrappers!  I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires.  I made these nachos when I had very little food in the house.  I actually used a can of chili and then topped with cheese, onion and sour cream.  The canned chili has a nice smokey flavor that adds to these nachos.  If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken!  Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Black Beans

Directions: Preheat oven 400.  Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt.  Bake in the oven 7-8 minutes, flipping halfway through.  (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit.  They will crisp up as they cool.  Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave)  To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want.  Serve immediately!


Garlic & Herb Compound Butter (For Steak)

I love making a compound butter to enhance meats when they are cooked! This compound butter is perfect for grilled steak.  It adds a nice succulent flavor to the meat. You can use this butter on so many things.  It keeps well in the refrigerator, too!  Give it a try the next time you make a nice steak!  I used most recently on a nice thick ribeye!

Garlic & Herb Compound Butter (For Steak)

1 stick soften salted butter
1 T fresh thyme,finely chopped (1/2 T dried)
1 T fresh rosemary (1/2 T dried)
2 garlic cloves, finely grated
2 t onion powder
1/2 T olive oil
1 t salt
2 t black pepper
2 T grated Parmesan cheese (optional)

Directions: In a small bowl add in the soften butter and smash down with a fork.  Add in the olive oil, garlic, all seasoning and cheese if using.  Mix really well.  Next form into a ball and place on top of plastic wrap.  Form the butter into whatever shape you want. I usually do a log like shape. Wrap well and put in the refrigerator for at least a few hours.  When ready to use, slice and use on top of steak. Yum. So much flavor and so delicious! This will last about 1 week in the refrigerator or up to 3 months in the freezer.


Crockpot Chili Cheese Dip

This crock-pot chili dip is super simple and easy to make.  You can double it up for a pot luck or party or you can just make one recipe for a weekend snack!  I made this in my mini crock-pot. If you are going to double it up you may want to use a bigger crock-pot!

Crock-Pot Chili Cheese Dip

16 oz Velveeta cheese, diced
1 can no bean chili
1/2-3/4 cup milk
3 T taco seasoning (more to taste)
1 small onion, diced
1 cup Monterey jack cheese (optional)

Directions: Add diced Velveeta cheese to crock-pot. Next add in chili, taco seasoning, onion and mix.  Gradually add in the milk. Start with less, you can always add more later.  Let cook on low 2-3  hours. Stir occasionally. If you notice it’s still too thick, add a little more milk.  Add in extra cheese if you want and mix up and let cook another 30 minutes.  Once done, serve with tortilla chips and enjoy.

Notes: If you prefer more chili, add in a second can. I like less so you can always add more.  Always start with less milk.  If you add to much milk at first it may be too thin and you want it to be a little thick and not real runny.


Beef & Onion Enchiladas

I love Mexican food. I could eat it every day!! Tacos is usually my go to, but I also love a good enchilada.

I love that you can switch up enchiladas and basically put anything inside meat, or just cheese. These are ground beef, onion and cheese! So delicious. It’s full of flavor and so simple to put together. Even great to make ahead of time!

Beef & Onion Enchiladas


1.5 lbs ground beef
1 T olive oil
1 large onion, diced
1 packet, reduced sodium taco seasoning
6-10 soft tortillas, (size of tortilla will depend on how many you need)
15-20 oz red enchilada sauce ( I always buy a can 28 oz in case you need more)
16 oz cheddar cheese

Toppings (Optional)
Sour cream

Directions: Heat a medium saute pan on high heat. Add in the olive oil and let heat 2 minutes. Next add in diced onion and cook 3-4 minutes until tender. Add in ground beef and break up with a spatula. Lower heat to medium. Add in the taco seasoning. Cook the ground beef until no longer pink, make sure to mix it often and continue to break up any bigger chunks. Once cooked, drain off excess fat. Let meat cool slightly before assembling the enchiladas.

Preheat oven to 350°. You will need a 13×9 baking dish or Pyrex. Lightly coat the bottom of the baking dish with enchilada sauce. Put some sauce on a plate and lightly dip in tortilla on both sides. Add in some cheese ( i use a few table spoons, as I like it cheesy) and a few spoonfuls of the beef mixture. Tightly roll up the tortilla and place in the baking dish seam side down. Continue with the remaining tortillas.

Once all the tortillas have been stuffed and rolled, top them with the enchilada sauce and cover the top with cheese. Place in oven for 30-40 minutes. (I love when the cheese on top gets crispy, so I usually cook about 40 minutes) If you don’t like that cook about 30 minutes.

If you are making this recipe ahead of time and going to refrigerate before baking you will need to add an extra 15-20 minutes to the cook time as the enchiladas will be cold.

Remove from the oven and let sit about 5-10 minutes. Cut up and serve with your favorite toppings.