Better than cardboard pizza


You know those pre-made pizza crusts you see in stores? Have you ever try one? You definitely should!! They only need to bake for 10 minutes and the best part is that you decide what goes on it!!! You can create your favorite pizza right at home. This one we made in the above picture is on a flat bread pizza crust with Italian sausage, red onion, and red peppers.


You can also get personal pan size crusts that are perfect for the kiddos!! The prep for these crusts are awesome as well!!! Prep your ingredients, preheat your oven to the specified time, brush a little olive oil on your crust ( FYI go lightly on the oil), build your pizzas, and by time they are ready your oven will be hot and just bake for 7-10 minutes and you’ll have a great, fast, and cheap pizza dinner!  Plus, this is a fun meal the kids can help create with you!!! ENJOY…


Grilling Time Is Here

When I think warm weather, things like fishing,playing outside,  and especially GRILLING comes to mind. Now, I try to grill out as much as possible, but when its nice outside, that’s when you get to enjoy it.  Grilling would have to be my first choice of cooking mainly because of the lack of cookware that is used and therefore has to be cleaned. Whether your choice of grill is charcoal or propane, you can agree that cooking outside on a beautiful day wins everytime. So what do you grill?  What can’t you grill? There are so many techniques and tricks, that you can constantly try something new..

Take the hot dog for example. You can grill it in a matter of minutes, throw it on a bun with some condiments and make someone happy. Then you can stuff it with cheese and wrap it in bacon, fight the flames, and have something a little different to throw on your bun.



I’ll admit, when it comes to bacon, I prefer nothing but crispy. Which is a challenge to achieve on these, I’m sure there is a way, I just haven’t quite got it yet. Nonetheless, the bacon adds so much flavor to the simple yet, popular grilling item known as the hot dog.

Slow Cooker Mac and Cheese


This is a Paula Dean recipe that I can’t get enough of.. Honestly, I think I’m burning out my wife and kids on it cuz I make it so much, but I can’t get enough of it. The flavor is just mouth watering and not much work at all to prepare. I usually do a double batch to have leftovers for lunches, which BTW it re-warms pretty well..


  • 2 cups uncooked macaroni (I like large elbows or medium shells)
  • 4 tablespoons of butter
  • 2 1/2 cups of shredded cheddar cheese
  • 1/2 cup of sour cream
  • 1 (10 3/4 oz ) can of condensed cheddar cheese soup
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dry mustard
  • 1/2 teaspoon of pepper
  • 1 cup whole milk


  • Boil the macaroni in water for 6 minutes.
  • In a medium sauce pan on medium heat, melt butter and add cheese. Stir until cheese is completely melted.
  • In the slow cooker, combine melted cheese, sour cream, soup, salt, milk, mustard, and pepper.
  • Add the drained macaroni, and mix ingredients well, so all macaroni is coated.
  • cook on low for about 2 hours, stirring occasionally. I usually stir 2-3 times and its always done at the 2 hour mark.

I would put this mac and cheese up against some of the best that come out of an oven.. Regardless, after you throw this together for the first time, you won’t have boxed mac and cheese ever again…



Meat Loaf Muffins

Meatloaf is one of those dinners that everyone does a little differently so you can try multiple recipes and combine them into your favorite. I thing we like to do is use muffin pans, instead of the traditional loaf. Its convenient for packing up for lunches and great serving size for the little ones.


Another difference is traditionally ketchup or condiment mixture is used as the topping, however I’ve found from word of mouth that steak sauce is awesome on it and my taste buds totally agree.


  • 1 1/2 lbs of ground beef
  • onion (chopped)
  • 1 cup Worcestershire sauce
  • 1 egg
  • 1  cup Italian bread crumbs
  • A1 steak sauce (for topping)


  • Preheat oven to  350 degrees
  • In a small skillet, saute onion until tenderness is achieved
  • In a large bowl, mix ground beef, egg, Worcestershire sauce, bread crumbs, and onion.
  • Grease your muffin pans and fill each spot evenly. (I usually fill two whole pans and have a little leftover over that I form into a smaill loaf.
  • Now brush the tops with your A1 sauce(coating generously)
  • Bake for 30-45 minutes


SO if you want to try something different with your meatloaf, I feel you can’t go wrong. Enjoy!!





Chili my way- Chili your way

my chunky steak chili


  • round steak -1.5to 2lbs
  • kidney beans-2 cans
  • chili beans-2 cans
  • tomato sauce-2 8oz cans
  • crush tomatoes-1 large can
  • 2 medium onions
  • 2 red bell peppers or multiple of the small sweet peppers
  • chili powder-2 Tablespoons
  • paprika-1 tsp
  • garlic powder-1 tsp
  • salt-1 tsp
  • pepper-1 tsp
  • red pepper flakes-1 tablespoon
  • Cayenne pepper-1 tsp
  • crackers-I use oysters but it’s all about preference
  • cheddar cheese-1 bag shredded
  • makes a 5 quart batch.

Start by slicing your steak into small thin squares or cubes along with chopping your onion and peppers. Simmer your steak, onions, and peppers in a covered skillet on low heat until meat is cooked thoroughly. Combine all ingredients into a 5 quart slow cooker and cook on low heat for 1- 2 hours or until sauce and beans are heated up. When heated, fill a bowl and throw some cheese and crackers on top and enjoyNote: Depending on individual taste one may alter the amount of pepper flakes and cayenne pepper.

What I love most about chili is that there is NO WRONG WAY TO MAKE IT!

Everybody does chili different. It differs from the seasonings, meat used, beans, and everything… That’s why its so great. My father had burned me out on his chili many years ago, however, after hearing about someone making a steak chili I was excited to taste it. So I started looking at chili recipes online and I started picking out the common ingredients used and replaced some with others. Each batch I may do something different also. For example, my chili is usually on the thick chunky side, so I’ve replaced the tomato sauce with V8 juice to make it more watery. It takes all kinds and you can’t go wrong experimenting within reason.

So if you want to make a chili or try a new one, I suggest you look at multiple recipes and find what you like about them and create your own Frankenstein creation and you might fall in love with it like I did…