Beef Nacho Casserole

A delicious mexican dish that can be easily modified for your preferences

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Beef Nacho Casserole
Course Main Dish
Prep Time 15 mintues
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 mintues
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat.
    Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly
browned. Drain grease. Remove from the heat.
  3. While the beef in browning, in a separate bowl, mix together the salsa, mayonnaise, sour cream, taco seasoning and corn. When the beef is browned and drained, stir the beef in.
    While the beef in browning, in a separate bowl, mix together the salsa, mayonnaise, sour cream,
taco seasoning and corn. When the beef is browned and drained, stir the beef in.
  4. In a 2 quart casserole dish (about 9x13 inches), layer the ground beef mixture, crushed tortilla chips and cheese twice, ending with cheese on top.
    In a 2 quart casserole dish (about 9x13 inches), layer the ground beef mixture, crushed tortilla
chips and cheese twice, ending with cheese on top.
  5. Cover with foil and bake for 15 minutes in the preheated oven. After 15 minutes, remove the foil and let it bake for 5 more minutes uncovered, until cheese is melted and dish is thoroughly heated.
    Cover with foil and bake for 15 minutes in the preheated oven. After 15 minutes, remove the foil
and let it bake for 5 more minutes uncovered, until cheese is melted and dish is thoroughly
heated.
Recipe Notes

You can go crazy with making many modifications to the recipe. You can try Doritos, Fritos, or any other of your favorite chips in place of the tortilla chips.  You can add other veggies and ingredients, like onions, beans, peppers, etc. You can add many other spices and seasonings, like garlic, onion, chili powder. Or try switching up the types of cheese. Enjoy!

The Best Brownies

Fudgey, moist, brownies!

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The Best Brownies
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Mix all the dry ingredients (flour, cocoa and salt) together in a medium sized bowl. Set aside.
    Mix all the dry ingredients (flour, cocoa and salt) together in a medium sized bowl. Set aside.
  2. In a larger bowl, beat together the butter, sugar and vanilla until well mixed.
    In a larger bowl, beat together the butter, sugar and vanilla until well mixed.
  3. Beat the eggs in, one at a time.
    Beat the eggs in, one at a time.
  4. Slowly add the dry ingredients into the large bowl until well mixed. Fold in the mini chocolate chips. Grease an 8×11 inch baking disk (about 2Q) and spread the batter into it.
    Slowly add the dry ingredients into the large bowl until well mixed. Fold in the mini chocolate chips. Grease an 8×11 inch baking disk (about 2Q) and spread the batter into it.
  5. I made a few smaller brownies with various flavours! Peanut butter, toblerone, marshmallow and toffee!
    I made a few smaller brownies with various flavours! Peanut butter, toblerone, marshmallow and toffee!
  6. Bake at 350 degrees for 30-40 minutes, until a toothpick comes out clean. Note, the toothpick might come out chocolate from the chippits, but you’re looking for the batter to not stay on the toothpick! Enjoy!
    Bake at 350 degrees for 30-40 minutes, until a toothpick comes out clean. Note, the toothpick might come out chocolate from the chippits, but you’re looking for the batter to not stay on the toothpick! Enjoy!

Breaking Bad “Meth” Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting. I made this adorable and delicious cupcakes for the season premiere of Breaking Bad. But since the series finale is just around the corner (September 29th!), it’s a great time to make them!

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Breaking Bad “Meth” Cupcakes
Course Dessert
Servings
Ingredients
The cupcakes
The Blue "Meth"
Course Dessert
Servings
Ingredients
The cupcakes
The Blue "Meth"
Instructions
  1. We’ll start by turning our blue rock candy into blue “meth”! I left my rock candies in their individual bags and rolled my heavy marble rolling pin over them. The candy falls off the stick easily enough.
    We’ll start by turning our blue rock candy into blue “meth”! I left my rock candies in their individual bags and rolled my heavy marble rolling pin over them. The candy falls off the stick easily enough.
  2. I had light blue and dark blue so I put them into 2 separate dishes. Set aside till later.
    I had light blue and dark blue so I put them into 2 separate dishes. Set aside till later.
  3. Now for the red velvet cupcakes! Mix all the dry ingredients (flour, cocoa, baking soda and salt) together in a medium sized bowl.
    Now for the red velvet cupcakes! Mix all the dry ingredients (flour, cocoa, baking soda and salt) together in a medium sized bowl.
  4. In a larger bowl, beat together the butter, sugar and eggs until very well mixed. Stir in the sour cream, milk, lemon juice, food coloring and vanilla.
    In a larger bowl, beat together the butter, sugar and eggs until very well mixed. Stir in the sour cream, milk, lemon juice, food coloring and vanilla.
  5. Slowly add the flour mixture into the large bowl and mix it well. Fold in the mini chocolate chips.
    Slowly add the flour mixture into the large bowl and mix it well. Fold in the mini chocolate chips.
  6. Spoon the batter into the mini cupcake liners, about 2/3 full .
    Spoon the batter into the mini cupcake liners, about 2/3 full .
  7. Bake at 350 degrees for 10-12 minutes, or until toothpick comes out clean. Remove them from the pan and let them cool. (you can also make large cupcakes instead, bake them for 18-22 minutes). DON’T stack them like I did in the photo below, BAD idea! =P
    Bake at 350 degrees for 10-12 minutes, or until toothpick comes out clean. Remove them from the pan and let them cool. (you can also make large cupcakes instead, bake them for 18-22 minutes). DON’T stack them like I did in the photo below, BAD idea! =P
  8. For the frosting, use an electric mixer to beat the cream cheese, butter and vanilla together. (If you want the frosting to be firm to hold shapes from piping, use cold ingredients from the fridge). Slowly add confectioners sugar until it’s smooth and fluffy.
    For the frosting, use an electric mixer to beat the cream cheese, butter and vanilla together. (If you want the frosting to be firm to hold shapes from piping, use cold ingredients from the fridge). Slowly add confectioners sugar until it’s smooth and fluffy.
  9. Pipe the frosting onto your cupcakes once they are completely cooled. (If you do not have a piping bad, you can easily use a ziplock bag and just cut a hole in the corner). Add the blue crystal “meth” to your cupcakes while the icing is still wet so it sticks.
    Pipe the frosting onto your cupcakes once they are completely cooled. (If you do not have a piping bad, you can easily use a ziplock bag and just cut a hole in the corner). Add the blue crystal “meth” to your cupcakes while the icing is still wet so it sticks.
  10. Leave a few without “meth”, and instead create some chemistry elements (like Br and Ba) with the decorative gel.
    Leave a few without “meth”, and instead create some chemistry elements (like Br and Ba) with the decorative gel.
  11. Repeat many times and ENJOY!
    Repeat many times and ENJOY!

Tasty Taco Topping

A very quick, simple and tasty dip! This is my new “go-to” dish when I have unexpected guests!

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Tasty Taco Topping
Instructions
  1. Gather your ingredients! Okay, let’s get real… this not going to be a healthy dish by any means! But you can feel slightly better using low fat sour cream, lean beef and low sodium chips!
    Gather your ingredients! Okay, let’s get real… this not going to be a healthy dish by any means! But you can feel slightly better using low fat sour cream, lean beef and low sodium chips!
  2. Brown your beef in a frying pan and add the taco seasoning, garlic, onions, and any other seasons you enjoy. Layer it flat into a casserole dish. I used an 8x11in dish (2Q / 2L dish), but a smaller one
  3. (8x8in) should work great too.
    (8x8in) should work great too.
  4. Add the layer of sour cream over the beef.
    Add the layer of sour cream over the beef.
  5. Slice up the Velveeta (or similar) cheese if you bought a block. Thickness depends on how cheesy you want it! In the photo below, the top piece is pretty thick, most were cut thinner.
    Slice up the Velveeta (or similar) cheese if you bought a block. Thickness depends on how cheesy you want it! In the photo below, the top piece is pretty thick, most were cut thinner.
  6. Layer the cheese over the sour cream. I decided to use small slices of marble cheddar cheese to fill in some gaps, with a sprinkle of grated parmesan.
    Layer the cheese over the sour cream. I decided to use small slices of marble cheddar cheese to fill in some gaps, with a sprinkle of grated parmesan.
  7. Bake in the oven at 375 degrees for about 10 minutes. If you happen to like burnt cheese, then broil it at the end =P.
    Bake in the oven at 375 degrees for about 10 minutes. If you happen to like burnt cheese, then broil it at the end =P.
  8. You can serve as-is (layered), or mix it all up! Being impatient (like myself!) will cause you to burn your mouth, so give it a little time to cool! Scoop onto your chips and enjoy!
    You can serve as-is (layered), or mix it all up! Being impatient (like myself!) will cause you to burn your mouth, so give it a little time to cool! Scoop onto your chips and enjoy!
  9. This recipe is really about using the 3 main ingredients (beef, sour cream and cheese), but adjusting it to your taste buds! Feel free to season and spice up the beef and play around with types of cheeses.

Sweet Garlic Chicken

Tender, juicy chicken baked in a sweet garlic mix… yum!

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Sweet Garlic Chicken
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Sauté the minced garlic and olive oil in a pan until soft.
    Sauté the minced garlic and olive oil in a pan until soft.
  2. Remove pan from heat and add the brown sugar. Mix in salt and pepper to taste.
    Remove pan from heat and add the brown sugar. Mix in salt and pepper to taste.
  3. Line a baking dish with tin foil and coat with the cooking spray. Put the chicken breasts in the dish and cover with the garlic brown sugar. Bake at 400 degrees for 25-35 minutes, until the center is no longer pink.
    Line a baking dish with tin foil and coat with the cooking spray. Put the chicken breasts in the dish and cover with the garlic brown sugar. Bake at 400 degrees for 25-35 minutes, until the center is no longer pink.
  4. Serve and enjoy!!

Cheesy Creamy Corn and Bacon Casserole

Cheese, Corn and Bacon together. What more could you want?!

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Cheesy Creamy Corn and Bacon Casserole
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Start with your corn in large bowl. If you are using frozen corn, it’s very important to make sure that it is thawed. Trust us on this one…
    Start with your corn in large bowl. If you are using frozen corn, it’s very important to make sure that it is thawed. Trust us on this one…
  2. Stir in the cooking cream until well blended.
    Stir in the cooking cream until well blended.
  3. Salt and pepper to taste.
    Salt and pepper to taste.
  4. Soften butter in microwave and stir in to yummy corn mixture.
    Soften butter in microwave and stir in to yummy corn mixture.
  5. Add chopped bacon like your life depended on it and transfer to baking dish.
    Add chopped bacon like your life depended on it and transfer to baking dish.
  6. Shred the cheese.
    Shred the cheese.
  7. Top the corn with your newly shredded cheese and pop in the oven for 30 minutes at 350 degrees.
    Top the corn with your newly shredded cheese and pop in the oven for 30 minutes at 350 degrees.
  8. Voila! Cheesy Creamy Corny Bacon Goodness!
     Voila! Cheesy Creamy Corny Bacon Goodness!

Baked Onion Flowers

Pretty and delicious!

Print Recipe
Baked Onion Flowers
Course Side Dish, Snack
Servings
Ingredients
Course Side Dish, Snack
Servings
Ingredients
Instructions
  1. Start by peeling your beautiful, red onions. Chop a slice off the bottom of the onions so that they’ll stand up straight. Cut the onion in half, almost all the way, but leave about 1cm at the bottom, so the cut doesn’t go all the way through. Do this 4 times so that you end up with an onion sliced into 8 wedges. Place the onions in a greased oven-safe dish (like a casserole dish or similar). Ensure the onions have enough space between them so that they can open.
    Start by peeling your beautiful, red onions. Chop a slice off the bottom of the onions so that they’ll stand up straight. Cut the onion in half, almost all the way, but leave about 1cm at the bottom, so the cut doesn’t go all the way through. Do this 4 times so that you end up with an onion sliced into 8 wedges. Place the onions in a greased oven-safe dish (like a casserole dish or similar). Ensure the onions have enough space between them so that they can open.
  2. In a small bowl, mix together the oil, vinegar, salt and pepper. Pry the onion wedges away from the center a little bit. Pour this mixture onto the onions, in the gaps and around the outside of the onions. Cover the dish with foil and bake at 425 degrees for 25 minutes.
    In a small bowl, mix together the oil, vinegar, salt and pepper. Pry the onion wedges away from the center a little bit. Pour this mixture onto the onions, in the gaps and around the outside of the onions. Cover the dish with foil and bake at 425 degrees for 25 minutes.
  3. After the 25 minutes have passed, the onions should be soft and opened. Adjust the onion wedges back into place and bake for another 10 minutes without the foil.
    After the 25 minutes have passed, the onions should be soft and opened. Adjust the onion wedges back into place and bake for another 10 minutes without the foil.
  4. I have to say, I was skeptical about eating an onion just like this, but it turned out sweet and delicious! Serve and enjoy!
    I have to say, I was skeptical about eating an onion just like this, but it turned out sweet and delicious! Serve and enjoy!

Rolled Garlic Cheese Turkey

This dish is so delish, I make it every few weeks <3

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Rolled Garlic Cheese Turkey
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Prepare your garlic cheese spread by taking it out of the wrapping and putting them together in a bowl. We used regular Laughing Cow cheese and added minced garlic.
    Prepare your garlic cheese spread by taking it out of the wrapping and putting them together in a bowl. We used regular Laughing Cow cheese and added minced garlic.
  2. Mix it well so that the spread becomes easier to work with. Set it aside.
    Mix it well so that the spread becomes easier to work with. Set it aside.
  3. In a shallow bowl, mix together the breadcrumbs and parmesan cheese. I like to use a mixture of breadcrumbs (regular Italian, Japanese panko, and Kellongs Corn Flakes). Dip one side of the meat in the melted butter, then into the breadcrumb mixture. Ensure the one side gets coated well, then set it on a greased baking sheet.
    In a shallow bowl, mix together the breadcrumbs and parmesan cheese. I like to use a mixture of breadcrumbs (regular Italian, Japanese panko, and Kellongs Corn Flakes). Dip one side of the meat in the melted butter, then into the breadcrumb mixture. Ensure the one side gets coated well, then set it on a greased baking sheet.
  4. Cover the other side of the meat with the cheese spread.
    Cover the other side of the meat with the cheese spread.
  5. Roll up the meat and place a toothpick in each roll to keep them in place. You may want to add remaining breadcrumbs to the meat if needed. Then sprinkle the shredded cheese over each roll.
    Roll up the meat and place a toothpick in each roll to keep them in place. You may want to add remaining breadcrumbs to the meat if needed. Then sprinkle the shredded cheese over each roll.
  6. Bake in the oven for 30 minutes at 350 degrees.
    Bake in the oven for 30 minutes at 350 degrees.
  7. Keep one for me and enjoy!!!!
    Keep one for me and enjoy!!!!

Melting Snowmen Cookies

HALP! I’m melllllting!!!

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Melting Snowmen Cookies
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Usually, for sugar cookies, you need to refrigerate the dough to roll them out and shape them as desired. The great thing about this recipe is that we can use the dough right away as the whole point is to have sorta round, melting, squishy snowmen!
  2. Start with a small bowl and mix together the flour, baking soda, and baking powder. In a larger bowl, cream the butter and sugar together. Once it’s mixed well, add the egg and vanilla.
    Start with a small bowl and mix together the flour, baking soda, and baking powder. In a larger bowl, cream the butter and sugar together. Once it’s mixed well, add the egg and vanilla.
  3. Slowly add the dry ingredients to the wet ingredients until it’s mixed well.
    Slowly add the dry ingredients to the wet ingredients until it’s mixed well.
  4. Line a cookie sheet with parchment paper. Roll some of the dough into a ball. Place it on the cookie sheet and flatten the dough with your hands to make them into large, flat circles (about 3-4in diameter).
    Line a cookie sheet with parchment paper. Roll some of the dough into a ball. Place it on the cookie sheet and flatten the dough with your hands to make them into large, flat circles (about 3-4in diameter).
  5. Bake the cookies at 375 degrees for 8-10 mins. Remove them before they get golden. Set them aside to cool.
    Bake the cookies at 375 degrees for 8-10 mins. Remove them before they get golden. Set them aside to cool.
  6. The next 3 ingredients are to make the icing. A tip to get the egg yolks and whites to separate easily… a water bottle!! Turn the (empty) water bottle upside down and squish it to get some air out. Place the mouth of the bottle on the yolk and stop squishing the bottle. Watch the the yolk easily gets sucked up and out of the bowl!
    The next 3 ingredients are to make the icing. A tip to get the egg yolks and whites to separate easily… a water bottle!! Turn the (empty) water bottle upside down and squish it to get some air out. Place the mouth of the bottle on the yolk and stop squishing the bottle. Watch the the yolk easily gets sucked up and out of the bowl!
  7. Beat the 4 egg whites in a large bowl on high speed until it’s foamy. Slowly add the confectioners sugar. You can put more or less of the sugar, to get it the consistency you want. In this recipe, it’s better to have the icing be on the thin side so it easily spreads on the cookies. Add the lemon extract for a bit of flavour if you want. The icing will thicken over time, so it’s better to prepare it when you’re ready to use it.
    Beat the 4 egg whites in a large bowl on high speed until it’s foamy. Slowly add the confectioners sugar. You can put more or less of the sugar, to get it the consistency you want. In this recipe, it’s better to have the icing be on the thin side so it easily spreads on the cookies. Add the lemon extract for a bit of flavour if you want. The icing will thicken over time, so it’s better to prepare it when you’re ready to use it.
  8. To get awesome snowman heads, we have to melt them! Grease a plate and place the marshmallows on it, spaced out. Microwave them for about 20 seconds. Watch them and make sure you take them out as they start to puff up, don’t let them melt too much.
    To get awesome snowman heads, we have to melt them! Grease a plate and place the marshmallows on it, spaced out. Microwave them for about 20 seconds. Watch them and make sure you take them out as they start to puff up, don’t let them melt too much.
  9. We’re ready to assemble! Pour some icing on each cookie and squish a marshmallow into the icing. You can let the icing pour off the cookies to give it a better melting effect.
    We’re ready to assemble! Pour some icing on each cookie and squish a marshmallow into the icing. You can let the icing pour off the cookies to give it a better melting effect.
  10. For the decorating, you can use anything you can think of! Some items are best to add while it’s still warm/melted. So squish in some eyes and a smile.
    For the decorating, you can use anything you can think of! Some items are best to add while it’s still warm/melted. So squish in some eyes and a smile.
  11. Draw on buttons and arms! Give them cute facial expressions, give them hats or scarves… go wild!
    Draw on buttons and arms! Give them cute facial expressions, give them hats or scarves… go wild!
  12. Then eat the poor, adorable snowman, muhahahaha!
    Then eat the poor, adorable snowman, muhahahaha!

Super Chocolate Powdered Cookies

Super soft, chewy, melt-in-your-mouth, chocolatey, delicious cookies.

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Super Chocolate Powdered Cookies
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. This recipe makes about 70 small (1 inch diameter, bite sized) cookies. But they are delicious and they go quickly! So when I make them with friends, we usually do 1 batch each. Start chopping the unsweetened chocolate and butter into smaller pieces. Put them in a double boiler. If you don’t have one, you can use a small pot, boil a small amount of water in it. And melt the butter and chocolate together on a bowl that sits on top of the pot. It’s best of the bowl isn’t actually in the hot water, but just melts from the steam that the water produces. When it’s all melted, set it aside to cool.
    This recipe makes about 70 small (1 inch diameter, bite sized) cookies. But they are delicious and they go quickly! So when I make them with friends, we usually do 1 batch each. Start chopping the unsweetened chocolate and butter into smaller pieces. Put them in a double boiler. If you don’t have one, you can use a small pot, boil a small amount of water in it. And melt the butter and chocolate together on a bowl that sits on top of the pot. It’s best of the bowl isn’t actually in the hot water, but just melts from the steam that the water produces. When it’s all melted, set it aside to cool.
  2. In a large bowl, beat together the eggs, sugar and vanilla for a few minutes.
    In a large bowl, beat together the eggs, sugar and vanilla for a few minutes.
  3. In a second, medium size bowl, mix the flour, cocoa powder, baking powder and salt together.
    In a second, medium size bowl, mix the flour, cocoa powder, baking powder and salt together.
  4. Back in the large bowl, add the melted chocolate to the egg mixture. Beat it together until it’s well mixed.
    Back in the large bowl, add the melted chocolate to the egg mixture. Beat it together until it’s well mixed.
  5. Slowly add the flour mixture to the wet mixture. Keep mixing together well. The dough will get very thick and much tougher to work with. When the wet and dry ingredients are thoroughly mixed together, finally add the chocolate chips.
    Slowly add the flour mixture to the wet mixture. Keep mixing together well. The dough will get very thick and much tougher to work with. When the wet and dry ingredients are thoroughly mixed together, finally add the chocolate chips.
  6. Cover the bowl of dough with plastic wrap and set it in the fridge to cool. You should leave it in the fridge for at least 2 hours, or even overnight if possible. If you don’t have much time, you can place in the freeze to help cool them quicker. The dough is much easier to work with when it’s been cooled. Once cooled, take out the dough from the fridge. Place the 1/4 cup of flour in a bowl. Lightly dust your hands with the flour, then roll the dough into a small ball and set aside. I recommend dusting your hands with flour after rolling each ball. The dough is very sticky and can get very difficult to work with if it gets stuck all over your hands. Just ensure that the flour is more for your hands and you shouldn’t leave too much of it on the dough.
    Cover the bowl of dough with plastic wrap and set it in the fridge to cool. You should leave it in the fridge for at least 2 hours, or even overnight if possible. If you don’t have much time, you can place in the freeze to help cool them quicker. The dough is much easier to work with when it’s been cooled. 

Once cooled, take out the dough from the fridge. Place the 1/4 cup of flour in a bowl. Lightly dust your hands with the flour, then roll the dough into a small ball and set aside. I recommend dusting your hands with flour after rolling each ball. The dough is very sticky and can get very difficult to work with if it gets stuck all over your hands. Just ensure that the flour is more for your hands and you shouldn’t leave too much of it on the dough.
  7. Place the icing sugar in bowl and prepare your baking sheet with parchment paper. Roll the balls of dough into the icing sugar and place them on the baking sheet.
    Place the icing sugar in bowl and prepare your baking sheet with parchment paper. Roll the balls of dough into the icing sugar and place them on the baking sheet.
  8. Space the cookies about 2 inches apart, they will flatten a bit in the oven.
    Space the cookies about 2 inches apart, they will flatten a bit in the oven.
  9. Preheat the oven at 325 degrees. Place the tray of cookies into the oven for about 9 minutes. They may seem undercooked when you take them out, but let them cool and they will become more firm. Enjoy! I know the cookies are delicious, but try to share them with friends… they will appreciate it!
    Preheat the oven at 325 degrees. Place the tray of cookies into the oven for about 9 minutes. They may seem undercooked when you take them out, but let them cool and they will become more firm. Enjoy! I know the cookies are delicious, but try to share them with friends… they will appreciate it!