Texas Trash Dip

Football season is officially underway! Woohoo, Go Gamecocks! I don't know where I originally found this recipe but I used to make it a ton back in the day.  Somehow it got buried in the sea of recipes but it popped back into my head not to long ago and I had to make it!  This is such an easy recipe and a total crowd pleaser.

2 cans Refried Beans
8 oz Cream Cheese (softened)
1 cup Sour Cream
1 package Taco Seasoning
4 cups Colby Jack Cheese

Heat oven to 350.  Mix together cream cheese and sour cream. Stir in refried beans and taco seasoning. Spread into a greased 9x13 baking dish. Top with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Serve with tortilla or corn chips. 

Bean and Cheese Smothered Enchiladas

These enchiladas were so easy and very delicious, I used my homemade refried bean recipe instead of can beans but you can use either.  This recipe is from Sweet Basil.

1 can refried beans or 1 recipe unfried beans
1 tsp cumin
1/2 tsp chili powder
2  cups cheddar cheese
6 flour tortillas

sauce:
1 can red enchilada sauce
1/4 cup sour cream
1/2 tsp cumin
1/4 tsp chili powder

Heat oven to 350. In a bowl combine the beans, cumin, chili powder and 2/3 cup of cheddar cheese. Place a spoonful of the mixture into each tortilla and roll them up. In a small bowl whisk together the red enchilada sauce, sour cream, cumin and chili powder. Pour 1/3 of the mixture into the bottom of a baking dish. Place the rolled enchiladas seam down in the sauce. Pour the remaining sauce over the top then sprinkle with the remaining cheddar cheese. Bake for 30 minutes. 

BBQ Cheddar Meatloaf Muffins

So I am not a huge meatloaf fan. We ate it growing up and it was never my favorite meal. Gray does enjoy it though so I thought these little meatloaf muffins from Cassie Craves was the perfect compromise to traditional meatloaf.  These little guys were really really good. If only all meatloaf could be this delicious.

1 lb lean ground beef
1 1/2 cups freshly-shredded cheddar cheese (divided)
1 small can French-fried onions
1/2 cup BBQ sauce (divided)
1 egg
3/4 tsp salt
1/4 tsp black pepper

Heat oven to 400. Grease a 12 cup muffin tin.  In a food processor place all of the fried onions and process until they are a crumbly mixture. In a bowl combine the ground beef, 1 cup of cheddar cheese, French fried onion ring crumbs, 1/4 cup of bbq sauce, egg, salt and pepper. Mix until everything is incorporated. Make small meatloaves and place in the muffin tins. Brush with the remaining bbq sauce. Bake for 20 to 25 minutes. Remove from oven and sprinkle with remaining cheese. Place back in the oven until the cheese is melted. Let the meatloaves sit for 5 minutes before removing from the tin. 

Falafel Burgers

We love falafel in our house.  So when I came across the idea I knew I had to make them. This recipe is heavily adapted from Tablespoon.

2 cans Chickpeas (slightly drained)
2 cloves Garlic (minced)
1/4 cup Onion (finely diced)
1/3 cup Flour
Oil for Frying
Tzatziki Sauce
Cucumbers
Tomato
Buns

In a bowl add the chickpeas, garlic, onion and flour.  Mash together and form patties. Heat the oil over medium heat in a skillet. Fry the falafel burgers on each side until browned and crispy. Drain on a paper towel.  Toast the buns, add the falafel patty then top with tzatziki, sliced cucumber and tomatoes. 

Baked Dill Fries

I love dill. I love potatoes. I love the combination of dill and potatoes.  I might have made that obvious on here already.  I made these fries a few weeks ago and they were the perfect addition to our falafel burgers! The recipe is from Dizzy, Busy and Hungry.

4 medium potatoes
2 tbsp olive oil
1 tsp garlic salt
1/4 tsp pepper
1 tbsp cornstarch
1 tbsp dried dill weed

Heat the oven to 400.  Slice the potatoes into wedges. In a bowl toss them with olive oil, garlic salt, pepper, cornstarch and dill.  Layer them on a greased sheet pan. Bake for 15 to 20 minutes then flip and bake for 10 to 15 more minutes. 

Easy Homemade Calzones

I made this recipe on a whim.  These calzones were amazing, I'm thinking we will be making these a lot!  This recipes made 6 calzones.

1 recipe Thin Crust Pizza Dough 
1/3 cup Ricotta
1 cup Shredded Mozzarella
1/4 tsp Italian Seasoning
Toppings of Choice
1 Egg
Pizza Sauce for Dipping

Heat oven to 425. In a small bowl mix together the ricotta, mozzarella and italian seasoning.  Divide the pizza dough into 6 equal parts.  Roll out the pizza dough, layer a few toppings, add approximately 2 tablespoons of the cheese mixture and more toppings on top. Fold the dough over and press the edges together then roll the edges slightly. Repeat with each calzone. Place the calzones on a greased cookie sheet.  In a small bowl whisk the egg. Using a pastry brush, brush the egg onto the calzones.  Bake in the oven for 10 to 20 minutes or until the calzones are nice and browned. Remove and let cool for 10 minutes before serving.

Spicy Chicken Wrap

Mmmmm wraps.  This is one of our favorite Saturday lunches! It's so easy and filling. Make it, right now, you won't regret it.

4 Herb and Spinach Wraps
8 Chicken Fingers
4 slices Pepper Jack Cheese
1 Avocado (diced)
1 Large Tomato (diced)
Shredded Lettuce
Spicy Ranch Dressing

Heat up the chicken fingers.  Spread spicy ranch dressing on the wrap, layer with cheese, chicken fingers, lettuce, tomato and avocado.  Wrap up and serve. 

Peanut Butter Chocolate Chip Cookies

Okay these cookies are seriously amazing. I saw the recipe on A Duck's Oven and had been eyeing it for a while. I'm so glad I finally got around to making these.

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
1 cup chocolate chips

Heat oven to 375.  Using an electric mixer beat the butter until light and fluffy.  Add in the peanut butter until well combined.  Beat in both sugars until well incorporated. Add the egg and vanilla.  Beat in the salt and baking soda. Add the flour 1/2 cup at a time and mix well.  Stir in the chocolate chips.  Roll a tablespoon of cookie dough and lightly press it down. Place on a ungreased cookie sheet and repeat with the remaining cookie dough. Bake for 8 to 10 minutes. Let the cookies cool on the cookie sheet for 3 minutes before removing from the oven. 

10 Minute Spinach Lasagna

I was a little skeptical of this recipe because it was so easy. I just wasn't sure how much flavor it would have or if it was something we would want to make again. Well, Gray flipped out over it and I have to admit it was pretty dang good. And so easy to put together! We will be making it again for sure. Recipe from Gimme Some Oven.

24 oz of marinara sauce
9 no-boil lasagna noodles
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups chopped fresh spinach leaves
3/4 cup roughly-chopped fresh basil leaves
1/3 cup grated Parmesan cheese

Heat the oven to 350.  In an 8z8 baking dish place 3/4 cup of sauce then top with three lasagna noodles. Spread 1/2  of ricotta over the lasagna noodles then 2/3 a cup of mozzarella cheese.  Top with 1/2 of the spinach mixture and 1/2 of the basil then cover with 1/3 of the remaining marinara sauce. Place 3 more lasagna noodles then the remaining ricotta, 2/3 cup of mozzarella, remaining spinach and bail then 1/2 of the remaining sauce. Top with three more lasagna noodles, the remaining sauce and the remaining mozzarella and parmesan cheese. Cover with foil and bake for 20 minute, remove the foil and back for 15 more minutes.  Remove from oven and let cool for 10 minutes before cutting. 

Mamie's Corn

This is a family recipe from Gray's grandmother.  He was very very close with her and ate with her often.  Her corn was one of her signature dishes.  We ate it at every single meal I ever went to at her house which was alllloooottttt of meals!  It's the best! The key to it is how she cut the corn off of the cob.

6 Ears of Corn
1/4 cup Butter
1/2 tbsp Sugar
1 1/2 tsp Salt

Cut the corn using a sharp knife, cut the corn once but not all the way to the cob, cut the corn again close to the cob. Once you cut all of the corn off of the cob take the back of a dinner knife and run it up and down the cob to get all the juice out of it.  We call this milking the cob.  Repeat with the remaining ears.  Place in a pot over medium low heat. Cut the butter into pieces and stir into the corn.  Season with sugar and salt.  Cook for 25-35 minutes.  Remove from heat and serve.

Grilled Margherita Pizza

My mouth is watering just looking at this picture again. This is the perfect summer pizza recipe, it's so fresh and delicious.  I love getting to use my basil plant.  I started making this last summer and we have enjoyed it again this summer.

Thin Crust Pizza Dough (it made 5 pizzas the same size as the one pictured)
Pizza Sauce
1 lb Fresh Mozzarella (cut into thin slices)
10-12 Basil Leafs (shredded)

Split the dough into 5 balls.  Roll out each ball until it is thin.  Heat the grill to medium and spray with grill spray.  Place two of the crusts down on the grill and cook for several minutes.  Carefully lift to see the doneness.  Once it has some grill marks and is no longer doughy, flip over.  Top with the pizza sauce and fresh mozzarella.  Once the pizza is done remove from grill and top with basil.  Continue with the remaining pizza doughs.

Homemade Donut Holes - Two Ways

When I saw this recipe on Bless This Mess, I just had to make them. Oh my goodness these are the most delicious little treats.  I am so glad I made them.  Gray and I had to stop ourselves from eating way too many!  These are such a fun breakfast!!!

For Donuts:
2 cups  flour
2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
1/2 tsp ground nutmeg
1/2 cup whole milk
2 tbsp butter (melted and cooled)
1/2 tsp vanilla extract
2 quarts vegetable oil

For Cinnamon and Sugar:
1/2 cup sugar
1 1/2 tbsp cinnamon

For Glaze:
1 cup powdered sugar
2 tbsp - 5 tbsp milk (depending on desired consistency)

In a medium size mixing bowl combine the flour, baking powder and salt, set to the side.  In a small bowl whisk together sugar, eggs and nutmeg.  Add in the milk, butter and vanilla extract and whisk to combine. Slowly add the egg mixture to the flour mixture and stir carefully to combine.  Heat oil in a deep skillet to 350 degrees. Using two spoons carefully drop small balls of the batter into the hot oil.  Cook 4 to 5 at the same time, turn the donuts to make sure they cook on all sides.  Fry for 4 to 7 minutes. Remove to a paper towel lined plate to cool slightly.  After cooling slightly either coat with cinnamon and sugar or dip in the glaze.  Repeat until all the batter is fried and dipped.  Serve warm.

10 Minute Grilled Lemon Asparagus

In my opinion, the best way to eat asparagus is grilled.  And lemon makes it 10 times better.  This is one of my favorite new recipes.  I have a feeling we will be making it more often.  So easy. So delicious. I got this recipe from Creme de la Crumb and adapted it somewhat.


1 bunch of asparagus
1/4 cup fresh lemon juice
1 tsp garlic powder
salt and pepper to taste

Trim the asparagus.  Toss in lemon juice, garlic powder, salt and pepper. Grill over medium heat for 7 to 8 minutes, turning as it grills.  Remove from heat and serve.