Bacon Cheeseburger Casserole

It has been FOREVER since I last shared a recipe – or at least it feels that way. This got crazy busy for a few months, but now that I have a short break from school I can finally share a delicious recipe with you!

Today we have for you a delicious, protein packed new take on the cheeseburger.

What You’ll Need…

2lbs Ground Meat

1 Large Russet Potato

2 Tablespoons Ketchup

2 Heaping Tablespoons Mayonnaise

4 Slices Bacon

Cheese

Your Favorite Seasoning

Start off by cooking the ground meat all of the way through, adding your favorite seasoning to the meat as it cooks.

In a separate pan, or the oven, cook the bacon until slightly crisp.

While the meat is cooking, using a mandolin or a very sharp knife thinly slice the potato. In an air fryer, or the oven cook the potatoes slightly. In an air fryer this will take about 7 minutes at 400. In the oven it should take about the same amount of time.

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Next, in a small bowl combine the ketchup and mayonnaise.

Now it’s time to build the casserole! In a greased 9x13” pan lay down a layer of potatoes. 

Spread layer of the ketchup and mayo mixture over top. Next add all of the ground meat in an even layer and top that with the slices of bacon.

Top the meat with as much or as little cheese as you like – this can be any cheese you like. We recommend a good amount of cheese. Drizzle on the remaining ketchup/mayo mixture. Cover everything with another layer of potato slices.

Top that with some more cheese.

Bake at 350 for 30 minutes

Enjoy!

Chocolate Waffles

Here at the Whitaker house we love to have breakfast for dinner every once in a while, and that normally means waffles or pancakes if Christian has a say in the matter. Waffles and pancakes are great, and there are so many different ways to prepare them. Plain, blueberry, chocolate chip, topped with fruit or peanut butter or cream cheese frosting. Yum!

Recently we added a new option to our list, chocolate waffles! You should try them out, you’ll be hooked.

What You’ll Need…

1 ½ Cups All Purpose Flour

3 ½ Teaspoons Baking Powder

1 Teaspoon Salt

¼ Cup Sugar

¼ Cup Unsweetened Cocoa Powder

3 Tablespoons Butter (Melted)

1 ¼ Cup Milk

1 Egg

1 Teaspoon Vanilla Extract

Add the flour, baking powder, salt, sugar and cocoa powder to a mixing bowl and whisk to combine.

Add in the melted butter, milk, egg and vanilla to the dry ingredients and mix until just combined.

Add your desired amount of batter to a pre-heated waffle iron and cook until done.

Serve the waffles on their own or with your favorite toppings!

Creamy Crockpot Chicken "Casserole"

This meal is easy and delicious.

What You’ll Need…

4 Chicken Thighs

1 Can Cream of Mushroom Soup

3 Large Carrots (Peeled and Chopped)

1 Cup Chicken Broth

1 Cup Frozen Peas

4oz Cream Cheese

Seasoned Salt

Pepper

Add the chicken, even from frozen, to your crockpot.

Add the remaining ingredients over the chicken. For the cream cheese, break it up into chunks and sprinkle it throughout the crockpot.

Turn the crockpot to low and allow it to cook for 8 hours.

Serve alone, with pasta, rice or garlic bread! Enjoy!

Cheesy Potato Soup

It has been quite some time since we post a recipe, and for that I apologize! Today we have something that is warm and comforting!

What You’ll Need…

3 – 3.5lbs potatoes

1 (32oz) Box Chicken Broth

2 Cups Water

1.5 Cups Sour Cream

1 Cup Shredded Cheese (Your Choice)

Pepper

Seasoned Salt

Paprika

Start out by washing and peeling your potatoes.

Cut the potatoes into 1-2 inch cubes and add to your crockpot along with the broth and water. Allow the potatoes to cook on low for three hours.

Carefully remove the potatoes from the crockpot and blend until smooth. This should be done in batches. Be careful, blending hot items can be dangerous.

Add the potato mixture back into the crockpot, add the remaining ingredients and stir until combined.

Allow the soup to cook on low for another four hours.

Serve alone or topped with more cheese, sour cream and bacon.

Enjoy!

Butternut Squash Ravioli

I finally have a new recipe for you! If you like butternut squash, or even if you don't this recipe is for you! When I was making the puree Christian told me that he didn't want to try it because he didn't like squash - he loved the pasta, though. 

These ravioli are a delicious combination of sweet and savory, and are delicious. 

What You'll Need.. 

1 3 - 3.5lb Butternut Squash (peeled and cubed)

1/4 - 1/2 Cup Broth (chicken, beef or veggie)
1/2 Cup Sour Cream
1/2 Cup Honey
Black pepper (to taste)
2 Teaspoons Honey Garlic Spice Rub
Olive Oil
Pasta sheets, wonton wrappers or fresh pasta
Butter

Peel and cube the squash. Place in an even layer on a greased baking sheet. Drizzle with olive oil. Roast at 400 for 45 minutes.

Allow the squash to cool before adding it, the sour cream, honey, broth, pepper and honey garlic rub to the blender. Blend until smooth.

Make the ravioli by adding 1-1 1/2 tablespoons of squash puree to a wonton wrapper or pasta sheet. If using a wonton put water on the edges and place another wrapper on top. Use a fork to crimp the edges closed.

Add the ravioli to boiling water until they float to the top, less than 1 minute.

Finish the ravioli in a skillet with melted better and additional honey garlic rub.

Serve topped with grated cheese.

Warm Brussel Sprout and Corn Slaw

It has been way too long again, I know. I cannot apologize enough – life is crazy, but I should be able to post more than once every two months. I don’t want to make any promises, though, because I don’t want to end up breaking them.

Today we have for you a way to make Brussel sprouts taste good! Brussel sprouts? I know, not a favorite vegetable for a lot of people, but if you cook them right they are actually really good. There are a few great ways to cook them, but today we’re only going to talk about one – Brussel sprout and corn slaw.

What You’ll Need…

½ Tablespoon Olive Oil

7-10 Medium Brussel Sprouts

½ Cup Frozen Corn

Salt

Pepper

Cut each Brussel sprout in half leaving the bottom end on, this helps to keep it together while you’re cutting it.

Slice each half into thin ribbons.

Heat the olive oil in a skillet over medium-low heat. Once it is hot add the Brussel sprouts and allow them to start to soften. Stir occasionally.

After about 3-5 add the frozen corn and allow it to thaw.

Add the salt and pepper, to taste and stir through the mixture.

Once the corn is thawed and heated through and the sprouts have a bit of good char to them the dish is done.

Enjoy!

Fruit Cobbler Topping

It has been quite some time since I last posted a recipe, and for that I apologize. Life has been crazy lately. I think everyone can say that, though, right?

A couple of weeks ago we got some fresh peaches and made delicious peach cobbler! I wanted a topping that was soft, sweet and simple! I came up with this recipe that went great over the peaches, but it would be great over apples or any other fruit as well.

What You’ll Need…

1 Stick Very Cold Butter (Cubed)

1 ½ Cup All Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Salt

¾ Cup Milk

1 Cup Brown Sugar

1 ½ - 2 Tablespoons White Sugar

Combine the flour, baking powder, salt and brown sugar in a medium mixing bowl.

Using a fork or pastry cutter cut the cold butter into the dry ingredients until the butter is throughout the mixture, but still in small chunks.

Add the milk and mix until combined.

Plop the mixture on top of whatever fruit mixture you’re using until covered.

Sprinkle the white sugar evenly over the top of the topping.

Bake at 350 for 30 minutes – until a toothpick comes out cleanly.

Enjoy!