Grandma’s Enchiladas 

My Grandma is a wonderful cook, although she claims to just “get by”. She’s silly and I love her, and her cooking! These enchiladas are super easy, but for some reason I just love when she makes them. I follow her recipe to a T, but hers are just always better (isn’t that the way it goes?!) So anyways here’s her recipe. 


– 1 can (10 oz) red enchilada sauce 

– 1 1/2 cups shredded cheddar cheese (we like the Mexican blend cheese too) 

– 8 whole wheat tortillas 

– 1 pound ground beef 


Preheat the oven to 375 F. Spray an 8 x 11- inch baking dish with non-stick cooking spray and set aside. 

Brown the ground beef, once cooked, drain the fat and return the meat to the pan. Add 1/2 cup of cheese and half the enchilada sauce to the meat. Stir and remove the mixture from the stove. 

Lay out a tortilla and spoon a good amount of the meat down the middle. Sprinkle some cheese down the center of the tortilla, roll up the enchilada and place in the baking dish. Roll up the rest of the tortillas and then pour the rest of the enchilada sauce over the top of the rolled up tortillas. Sprinkle with remaining cheese and bake it your preheated oven for 20 minutes. 

Enjoy with sour cream and other garnishing of your choice.





Smoked Sausage and Potatoes 

I saw an idea for this recipe on Pinterest, but went my own way with it and it came out really good! 


– 16 oz. smoked sausage 

– 1 yellow onion 

– 3 cloves of garlic 

– 5 red potatoes 

– Cajun seasoning, black pepper, and salt, seasoned to taste 


Begin by preheating your oven to 375 F. Line a baking sheet with tin foil and then spray with non-stick cooking spray. Slice the potatoes in rounds and then slice them in half again. Place them in a bowl and drizzle 1 tbsp or so of olive oil, sprinkle with seasoning salt and some black pepper. Toss to combine. 

Spread the potatoes out on a baking sheet. Place the sheet in the oven and cook for about 15 minutes. Flip the potatoes and continue cooking for another 15 minutes or until tender. 

While the potatoes are cooking, slice the sausage into rounds, dice the onion, and mince the garlic. Heat up a large skillet with olive oil and add in the sausage and onions. Let cook for about 8 minutes and then drain the excess grease. Return the sausage/onion mixture to the pan and add the garlic. Continue cooking until the sausage starts to get a nice brown color. By this time the potatoes should be done, so remove those from the oven and add the potatoes to the skillet with the sausage mixture. Add in your seasonings and adjust to taste. Give everything a big stir and enjoy! 


Chicken Broccoli Pasta Skillet 

I roasted a chicken last week and thought this would be a good way to use up the leftover meat. It was very good and I even made my own cream of chicken soup to go in it 🙂 


– cooked, diced chicken, about 2 cups or so 

– 2 broccoli crowns 

– 10 ounces dry pasta (any kind will do) 

– cream of chicken soup (recipe below) or 1 can of the store bought soup 

– 1 cup shredded cheese, divided 

– salt and pepper to taste 
Cream of Chicken soup: 

– 1 1/3 cup chicken stock 

– 2/3 cup milk (I used half and half, but any will do) 

– 1/3 cup all purpose flour 

– 1/4 tsp. garlic powder 

– 1/4 tsp. onion powder 

– 1/4 tsp. thyme 

– 1/2 tsp. salt 

– 1/4 tsp. pepper 

Whisk together the milk and flour in a small bowl and set aside. In a large skillet, heat the chicken stock until it comes to a boil. 

Add in the flour/milk mixture to the chicken stock over medium heat, whisk for about 5 minutes until it starts to get thick. Add in the seasonings and continue whisking until it is very thick and resembles the canned product. 

You can use right away or store in a container in the fridge for up to one week. Allow to cool before placing it in the refrigerator. 

Directions for casserole: 

Boil the pasta and steam the broccoli. Once both are done, place in a large skillet with tall sides. Add in the diced chicken, cream of chicken soup, and 1/2 cup of the shredded cheese. Give it a big stir and sprinkle the top with the remaining cheese. Turn the oven to broil and broil on high until the cheese is spotty and golden. Enjoy! 


Perfect Pancakes 

This is my idol, The Pioneer Woman’s, recipe for pancakes and they are indeed perfect! I normally cut my recipe in half since I’m just feeding the three of us and not Ree’s brood. Cutting the recipe in half comes out with the perfect amount for us and everyone loves these pancakes! 


– 3 cups plus 2 tbsp. cake flour (I also use all-purpose with good success) 

– 3 tbsp. baking powder 

– 2 tbsp. granulated sugar 

– 1/2 tsp. salt 

– 2 cups milk 

– 2 large eggs 

– 3 tsp. vanilla extract 

– 4 tbsp. melted butter 


Mix together dry ingredients in a large bowl. 

In a separate bowl, combine milk, eggs, and vanilla. 

Add the wet ingredients to the dry ingredients and stir gently until combined. 

Melt the butter and add it to the batter. Stir gently until combined, and add extra milk for thinning. 

Cook until golden brown on both sides. Enjoy! 


Parmesan Baked Spaghetti 

Oh goodness, this was incredible! I’ve never done a baked spaghetti before but wow, I was impressed! We had a lot of leftovers so this would best be served for when you have a large dinner party. Insanely good! 


– 3/4 of a pound spaghetti noodles 

– 1/2 onion, diced 

– 3 cloves garlic, minced 

– 1- 2 tbsp. olive oil 

– 1 1/2 pounds ground beef 

– sprinkling of salt and pepper 

– 1 tbsp. oregano 

– 1 tbsp. dried basil 

– 1 jar pasta sauce 

– onion and garlic powder for sprinkling 

– 1 1/2 cups mozzarella cheese

– 1 cup grated Parmesan cheese 


Preheat oven to 350F. 

Bring a pot of water to boil and add in your pasta. Cook for about 7 minutes, you want it al dente since the noodles are going in the oven. 

Heat the olive oil in a large skillet. Add in the diced onions and cook for a few minutes until soft. Next, add in the garlic and cook for 1 minute. Add ground beef and break up with a spatula, season with salt and pepper. Brown the ground beef and drain off the excess fat. 

Return the beef to the pan and add in 1 cup of the pasta sauce and the oregano and basil. Mix to combine, then add in your cooked spaghetti noodles and toss. 

Spray a 9 x 13-inch baking dish with cooking spray and add half the spaghetti mixture to the dish. Top with 1/2 cup of the pasta sauce and half of each cheese. Sprinkle with onion and garlic powder. Next, add the remaining spaghetti mixture, and the rest of the sauce and cheeses. 

Bake for 25-30 minutes or until cheese is golden brown and bubbly. Serve with garlic bread and a nice salad. Enjoy! 


Tamale Pie 

I made this the other night for my husband since he’d never had it before and it was a hit! Delicious! 



– 1/2 cup cornmeal 

– 2/3 cup flour 

– 3 tbsp. sugar 

– 1 tbsp. baking powder 

– 1/4 tsp. salt 

– 3-4 tbsp. olive oil 

– 1/3 cup milk 

– 1 egg 

– 1 small can of diced green chiles 

– 1 can of corn 


– 1 pound ground beef 

– 1 tsp. cumin 

– 1 tsp. chili powder 

– 1/4 tsp. salt 

– 1/4 tsp. pepper 

Tamale Pie: 

– 1 1/4 cup enchilada sauce 

– 2 cups of shredded cheddar cheese 

Sour cream, Salsa, Olives, Etc for topping 


Preheat oven to 400F. 

Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil until soft crumbles form. Whisk in the milk and egg. Gently fold in chiles and corn. Pour into a greased 9x 13-inch pan . Bake for about 20 minutes, or until the toothpick passes the toothpick test. 

While the cornbread is baking, make the meat sauce. Brown the ground beef, drain, and mix in the seasonings. 

Remove the cornbread from the oven, and reduce the temperature to 350F. Poke holes in the cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 7-8 minutes or until cheese begins to brown. 

 Let cool for about 10 minutes and top with your favorite toppings. 



Crockpot Buffalo Chicken Sandwiches 

These were really tasty, I topped the sandwiches with a piece of cheddar cheese and ranch dressing to cut the spicy ness. So good! 


– 4 boneless skinless chicken breasts 

– 1 (12 oz) bottle of buffalo wing sauce 

– 2 tbsp. ranch seasoning mix 

– 2 tbsp. butter 

– 6 hamburger buns 

– 6 slices cheddar cheese 

– ranch for garnishing on top 


Place the chicken breasts in the crockpot. In a small bowl, whisk the wing sauce and ranch seasoning together. Pour the hot sauce mixture over the breasts and cook on low for 7-8 hours. 

Shred the chicken and stir in the butter to the crockpot. 

Place the buns on a baking sheet and top with a slice of cheese. Melt under the broiler for a couple minutes. Top the buns with the chicken and a good serving of ranch.