One of my favorite meals is a good old-fashioned hamburger.

That is, just a patty with a bun.  No veggies, nothing else, just the flavor of the patty shining through.  Now, every so often, I might throw in a slice of cheese (or maybe a combination of three like Munster, American, and Provolone…don’t knock it til you try it!), but by and large, I like my hamburgers simple.

Now, unfortunately, I don’t own a grill.  We just bought a house and haven’t been able to buy a grill yet (but it’s on my Christmas list, for those wondering). But, I have found that I do not need a grill to make a classic hamburger.  I can make it in a casserole dish!  Yep, you absolutely can, too.  It is just as delicious and if you really want the hamburger style, cut a piece out and put it in a burger bun.

This will not disappoint.  It is juicy, cheesy (if you want it to be) and everything you would want in a burger.  Five Guys Burgers and Fries ain’t got nothing on this dish!  So next time you are snowed in or maybe you just do not have a grill like me, try this.  Your craving will be satisfied and your mess will be much smaller.

Photo and recipe courtesy of Holle Boom Kitchen.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Slice up burger buns and serve them warm on the side of this dish for the complete experience.

For Decades, This Has Been The Best Method! Have You Tried It Yet?

When the weather is getting colder, I bring out my secret stash of soup recipes! Actually, it’s not really “secret” – but I rarely make soups during the summer so when I go back to my soup recipe box again, it’s like finding a hidden treasure, haha! This ham and potato soup recipe has been my number one favorite for a long time, and there’s a reason for it!

There is one very important ingredient in this recipe, and I believe it’s the thing that sets this soup apart from others. I’m pretty sure my great-grandparents were making soup this way – too bad I don’t have a time machine so that I could go back and see it! What I do know is that this cooking method will make almost any ingredients taste heavenly, and you don’t need any kind of special seasonings for this.

All you need is a little bit of extra time – or if you’d like, you could do as I do and make this ahead so you have everything prepared when you’re ready to make this soup.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: If you have lots of extra ham stock, freeze it in an ice cube tray!

This Super Easy And Delicious Salad Is Good For You!

Wow, do I feel like I could eat a bit lighter after the summer! All those juicy BBQ meals with extra sauce and heavy desserts… And with the holidays coming up, I should definitely watch what I eat for the next couple of weeks, at least. But I don’t want to go on a diet, and I don’t want to start eating “health food”. You know, the stuff that’s supposed to be good for you but doesn’t really taste like it, haha!

I’m just kidding. I know that healthy food is a great thing and that there are actually plenty of dishes that are considered lean and healthy – yet, they taste amazing. What I decided to do to get things started is have more salads. Not the heavy, mayo type of salads but something that’s fresh and tasty.

For example this taco salad from Making Memories With Your Kids. Lovely, fresh iceberg lettuce and tomatoes, great protein from the meat and the beans, and plenty of amazing flavor from the seasonings. I could eat this every day of the week – and maybe I will!

Recipe and image courtesy of Making Memories With Your Kids.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Try adding leftover shredded chicken instead of ground beef!

Okay, so guess what the number one ingredient used in my house is… If it were up to me, it would be bread or peanut butter or maybe even pasta. But no, because of my husband’s love for it, it is corn. We eat corn in every way we can find it. That might be right off the cob, or in our fettucine alfredo, or in a sandwich type Venezuelan meal called an “arepa.” I go to the supermarket and buy a dozen cans at a time and my husband will eat it straight out of the can if I let him.

Lately, he’s been putting it over every meal we eat. I mean, just this morning I made him chicken and waffles for breakfast and guess what his brilliant idea was? To throw half a can of corn over it. I find it pretty nasty to put it over everything, but he absolutely loves it. He thoroughly enjoyed that waffle and now wants to add it to my chocolate chip waffle. I think he just does it to taunt me… But anyway, I have been making creamed corn in the crock pot for years now. It is easy and saves so much time and never fails me.

Photo and recipe courtesy of The Semisweet Sisters.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Use canned, frozen or fresh corn for this dish.

This Creamed Corn Is BETTER Than Your Grandma’s

I’ll be honest, the very thought of creamed corn used to make my stomach churn. I’ve never really liked the stuff. To me, creamed corn was always mushy and just gross. However, that all changed when I came across this amazing recipe. If creamed corn needs to be made, it should be done like this. This method of making the yellow kernel side-dish doesn’t leave the corn mushy or murky at all. In fact, the corn is still very much crunchy and firm.

I am really glad I came across this recipe, and I think you will be too! I have actually become quite a fan of creamed corn now that I know how it’s done right!

There’s no way I’ll ever have another spoonful of the canned version – I don’t think anyone should. You’ll know what I mean once you’ve tasted this!

Recipe and photo courtesy of Alton Brown.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Rosemary is an excellent herb to pair with corn.

Who here is a fan of Sloppy Joe sandwiches? Who here is a fan of tater tot casserole? What if I told you that the two of these classic meals collided and turned into a delicious casserole called Sloppy Joe Bake? It’s true, and it’s happening in my oven right now.

As I type this, I can smell the heavenly aroma of Sloppy Joe sauce, cheese, and tater tots cooking, and I’ve gotta be honest, it smells dang good. I can barely wait for the timer to go off so that I can dig into this amazing casserole. I anticipate that it shall taste wonderful. It was also super easy to make. Who here likes easy-to-make casseroles? That should be everyone.

Recipe courtesy of Galona Mission.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: This casserole is super easy to double when feeding a large crowd.

You Are Just 5 Ingredients Away From Enjoying This Amazing Casserole!

Nothing says southern charm like a traditional corn casserole. This side dish is both savory and sweet, composed of just a few ingredients that we know you have sitting in your pantry this very moment. Serve it as a side dish on family dinner night or take it along with you to a potluck. I enjoy making this casserole on those chilly fall or winter evenings when everyone has had a long day at work and school. What better way to make your tummy feel comforted than a piping hot dish like this?

You’ll be amazed at how fast you can put this delicious concoction together made from ingredients like cream corn, cornmeal mix, and melted butter. Corn casserole pairs well with spare ribs, collard greens, and flaky buttermilk biscuits. Be warned, one scoopful is never enough!

My husband and kids absolutely adored this yummy casserole and were eagerly asking for seconds. We had a bit of casserole leftover so my hubby took them to work the next day and ate them for lunch. He said his co-workers, a bunch of burly mechanics, were wishing they had some 🙂

Recipe courtesy of A Lot Of Recipes.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Liberally spray your baking dish with Pam Cooking Spray to avoid sticking.