Mini Corn Dog Muffins

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The first time I made these guys was only a couple of months ago. We had just moved and we were hosting our new neighbors for dinner. I didn’t have much time before they were scheduled to come over, so I was glad I found this recipe that only needed 15 minutes for both prep and cook time.

Feel free to use your own cornbread recipe if you have one. I like the box for its convenience and speed. If you do have your own, please share in the comment section! I’d love to try it out.

You’ll need:
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  • Cornbread/muffin mix (and its needed ingredients)
  • 4 hot dogs

Step 1:
Preheat oven to 400 degrees.

Step 2:
Prepare the cornbread mix as instructed. I first whisked the egg then added the milk to form the batter.fullsizerender_1fullsizerender_3fullsizerender_4

Step 3:
While the mixture is setting, cut each hot dog into 5 equal pieces. You should have 20 pieces in all.image1image2Step 4:
Spray your muffin tin with nonstick spray, then fill each cup with batter about 2/3 of the way.
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Step 5:
Insert one hot dog piece into the middle of each cup, pressing it down until the mixture surrounds it.image4

Step 6:
Bake for 10 minutes.
image5Remove them from the pan to cool. I suggest you eat them warm, but let’s be serious. These little guys are delicious at any temperature. You can serve them with ketchup, mustard, or nothing at all.
image6Eat up, buttercup, and gimme some oven lovin’.

No Bake Cookie Dough Bombs

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We all love bite size desserts, don’t we? Especially when they’re coated in chocolate. Give. Me. All. Of. Them. Now I don’t know about you, but I’m guilty of eating raw dough by the spoonfuls. Cookie dough, brownie batter; you name it, I lick it. The good thing about this recipe is the lack of egg, making it safe to eat! You’re welcome!

You’ll need:

  • 2 cups flour
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 tablespoon vanilla
  • 2 teaspoons milk
  • 1 cup of mini chocolate chips
  • 3/4 cup softened butter
  • Pinch of salt
  • Meltable chocolate coating

Step 1:
In a mixer, blend the butter, brown sugar, and white sugar until creamy.
fullsizerender_1Step 2:
Add the vanilla and milk and continue beating.
fullsizerender_3Step 3:
Mix the salt and flour and pour into the mixer, one cup at a time. Be sure to scrape the edges in between to really get everything blended.
fullsizerender_4Step 4:
Fold in the chocolate chips.
image1Step 5:
Freeze the mixture for about 20-30 minutes. I put mine in a separate container to keep the remaining dough frozen until I’m ready to use it again.
image3Step 6:
After the mixture has stiffened a bit in the freezer, use a melon baller or spoon to scoop out dough, and roll between your palms to create balls. I make them about 1in but you can make them bigger if your bites aren’t as small as mine.
image4Step 7:
Freeze again! This step will really help make the balls stay in their shape when dipped into the chocolate, so put them back in for another 10-15 minutes.
image5Step 8:
Melt your chocolate. Then roll each ball to coat completely. Let it harden on a piece of wax paper.image8
While the chocolate is still melted, you can top each “bomb” with sprinkles, chocolate chips, crushed nuts, shredded coconut, etc. Or you can just leave them as they are.

Take a bite! And gimme some oven lovin’.

Slow Cooked Beef and Potatoes

image6Happy November, my friends. This year has definitely flown, as it seems all do as you get older. Though the weather in NJ hasn’t been incredibly cold yet, it is slowly getting to be the time we start eating more soups, stews, and other warm dishes. Today’s recipe is a great “keep me warm” meal.

I got to use my new slow cooker for this. Remember when I mentioned how I was looking forward to my surprise bridal shower so I could get all of my new kitchen goodies? Well, it happened! As a matter of fact, it was just a few days after I made that post! It was beautiful and I’m so excited for all of our gifts. Let’s get started.

You’ll need:
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  • 1-1.5lbs beef cubes
  • 1 bag yukon gold potatoes
  • 1 cup baby carrots
  • 1 onion
  • 1 1/2 cups red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Step 1:
Begin by slicing your onion into rings. I only used 1 but you can of course use more if you like them. If you don’t have baby carrots, slice them into 1-1.5in pieces now too.fullsizerender_1Step 2:
Cut your potatoes in half. These should also be around 1-1.5in each, so slice them up more if your potatoes are bigger than mine. fullsizerender_2Step 3:
It’s slow cooker time. Put about half of your onions on the bottom of the crockpot.
fullsizerender-copyStep 4:
Layer your beef cubes on top. I always wash the meat before I cook it, so if you do too then just make sure you pat them dry before putting them in the pot. Sprinkle your salt and pepper on top.
fullsizerender_3Step 5:
Add the potatoes, carrots, and remaining onions. Top with the other spices and any other ones you enjoy. I added a sprinkle of Old Bay 🙂image1Step 6:
Pour the wine over the top. It will settle onto the bottom but this at least coats the exposed pieces.
image2Step 7:
Cook on high for about 4 hours. If you have the time, you can cook it on low for about 7 hours. Everything should become soft and break apart with a fork.
image4image5This is a very filling and delicious meal. I hope you enjoy it! Gimme some oven lovin’.

 

Cheesy Garlic Pull Apart Biscuits

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It’s a long title, but boy, OH BOY, is it worth it. If you have a Facebook account and do not follow “Tasty” then you are doing yourself a big disservice. They post some of the most delicious looking foods and recipes I’ve ever seen. I saw this post a few weeks ago and knew I had to try it. Though it’s not the same exact recipe (they added fresh parsley – yuck), it’s still scrumptious.

I’m also excited to share that I recently partnered with The Recipe Hunter. If you’re looking to see some of my featured recipes along with other chefs’ posts in one convenient location, just click on the link! Maybe you’ll see this recipe on there some day. Let’s get started.

You’ll need:
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  • 1 can of biscuits
  • 3 tablespoons butter
  • 1/2 teaspoon garlic powder
  • About 1 cup of shredded mozzarella cheese

Step 1:
Preheat the oven to 375 degrees.

Step 2:
Cut each biscuit into 4 equal pieces.
fullsizerender_1Step 3:
Melt the butter (about 15-20 seconds in the microwave), then add the garlic powder and cheese.fullsizerender_2Step 4:
Fold the biscuit pieces in the butter mixture.
fullsizerender_4Step 5:
Spray a muffin tin and put 3 coated biscuit pieces in each cup. Note – your last cup will only have 2 pieces!
image1Step 6:
Bake for 11-15 minutes. The amount of time will depend on the kind of biscuits you bought. Follow the directions they provide on the tube, or just watch and wait until the tops become fluffy and golden.
image3Try it out, visit the link above, and most importantly, gimme some oven lovin’.

Rolo Pretzel Bites

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I figured it was about time I made a dessert again. I haven’t made any in so long and my pantry needs an update. I found a couple (literally) things lying around and put them together for this really easy 2 ingredient snack that combines all of my favorite things: salty pretzels, sweet chocolate, and gooey caramel. Brian doesn’t usually like desserts (don’t even get me started!), so when he tried these and said they were delicious, I knew it was worth sharing.

You’ll need:
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  • 24 pretzel snaps
  • 12 Rolo candies

Step 1:
Preheat oven to 350 degrees.

Step 2:
Line a baking sheet with parchment paper and place half of your pretzels. You can make more or fewer, but just remember that you need double the amount of pretzels in all.
fullsizerender_1Step 3:
Put one unwrapped Rolo chocolate in the middle of each pretzel. fullsizerender_2Step 4:
Bake for about 3-5 minutes. You want the chocolate to be tender without it actually melting.fullsizerenderStep 5:
Place one pretzel on top of each chocolate and gently squish it down. Be careful! It may ooze hot caramel.fullsizerender-1

If you don’t want to top it off with a second pretzel, you can always be creative and add other ingredients instead. I had some peanut M&Ms so I added a couple of those. Pecans are also a good idea!fullsizerender_4

It doesn’t get much easier than this. Gimme some oven lovin’.

Buffalo Chicken Quesadillas

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If I could pick one thing to eat every single week, it would definitely be buffalo chicken. I’m not sure why, especially since I only got into spicy-ish food in the last couple of years. Yet, for some reason, it’s my go-to in most restaurant outings, and one of my favorite things to make at home.

Today’s recipe involves a slow cooker. I bought a cheap little thing a long time ago, and while it gets the job done, I can’t wait until we get the gem we added to our wedding registry. I’m not sure when my surprise bridal shower is, but I sure do hope it’s soon so we can get all of our new goodies!

As always, this recipe is very customizable. I only put chicken and cheese, but you can easily add more ingredients. You can also make them with any kind of tortilla you wish: flour, corn, wheat, multigrain, gluten free, etc.

You’ll need:
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  • 1 lb chicken breast
  • 1 cup buffalo sauce (my favorite is Frank’s)
  • Shredded taco or Mexican blend cheese
  • Tortillas
  • Slow cooker

Step 1:
Slow cook your chicken with the sauce! Since my cheap little guy doesn’t have settings, I just put the chicken in and wait a while. If you have a regular cooker, set it for low and cook the chicken for about 3-4 hours (until it’s soft enough to shred with a fork).
Note – if you don’t have a slow cooker, you can just buy rotisserie chicken and shred that instead. Then put it in a bowl or bag and add the sauce to coat.
img_6614Step 2:
Shred the chicken and cook it for another 30 minutes in the sauce. This is where the chicken really soaks in the juice.
fullsizerender_1fullsizerender_3Step 3:
Here comes the assembly. Start with toasting one side of your tortilla for about 10-15 seconds on low-medium (mostly low) heat.
fullsizerender_2Step 4:
Flip the tortilla to toast the other side. At this time, add your cheese. The amount is purely based on preference. I like an even proportion of cheese and chicken, whereas my fiancé likes less cheese. You decide. I usually put about 1/4 cup for mine.
image1Step 5:
Add the chicken on one half of the tortilla. Again, as much or as little as you want. Flip the other half over to make a semi-circle.
image2Step 6:
Toast both sides. I like the tortillas to be a tad bit crispy, so I make sure I press down and flip it around a couple of times until it starts browning. If you decide to do this, make sure to put your spatula on the open side and flip upward so the chicken doesn’t go flying out. Doing this may still cause some stragglers, but that’s okay.
image3image4Serve with your choice of dipping. I eat mine with a mixture of ranch and Frank’s red hot sauce. Bleu cheese, sour cream, and alone are also popular choices.
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I love making a big batch of chicken and eating it for several meals. Though I mostly make quesadillas, it also tastes good with mashed potatoes or rice. Try it! And gimme some oven lovin’.

Layered Dip

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One of my favorite recipes of all time is this layered dip. I make it the most in the fall during football season, since it’s a great addition to every tailgate. It’s very customizable; you can put on as many layers as you want. I usually make mine 7, though today’s recipe is only 5. I’ll share some additional suggestions as we go.

You’ll need:
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  • 1-1.5 lbs ground meat (you can use turkey, beef, chicken, etc).
  • 1 large bag of shredded taco or Mexican blend cheese (4 cups)
  • 1 packet of taco seasoning (about 2-3 tablespoons if you have a container like me)
  • 1 can of refried beans
  • 1 jar of salsa

Step 1:
Cook your meat. Of course I chose ground turkey.
fullsizerender_1When the meat is mostly browned and just a bit pink, add in your taco seasoning and stir well.fullsizerender_4When the meat is just about ready, I like to top it off with some Frank’s hot sauce to add in some zing. This is completely optional.
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Step 2:
The rest of the steps are just assembling the layers. Start with spreading the beans in your bowl/tray/whatever you’re using to serve it.fullsizerender
Step 3:

Put a little less than half of the bag of cheese next (about 1.5 cups).fullsizerender-4
Step 4:

Layer the meat on top. Add some more hot sauce if you’re feeling wild.image2
Step 5:

Here’s where you can go crazy. Normally I add a thin layer of sour cream on top of the ground turkey, then a layer of guacamole before topping it with salsa. This time I left those two out and went straight in with the red sauce. I don’t like too much of it so I only used about half the jar. Feel free to add more if you’re a fan.
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Step 6:

No matter what you decide to layer on, finish the entire tray off with the remaining cheese.
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Step 7:
Broil until the cheese melts and serve warm. Feel free to add sliced jalapeños or black olives when it comes out of the oven. In all, it tastes really good with the traditional Tostitos chips, but you can eat it with anything (regular chips, bagel chips, etc). This time I tried it with Fritos scoops and liked it even more! During one of our tailgating experiences, we even topped burgers with this and created one yummy smorgasbord. The options are endless.image6
Enjoy! And gimme some oven lovin’.

Baked French Fries

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Back again with another “healthy” recipe. Hey, it’s not the best for you but it sure is better than some other methods of making these. If you saw yesterday’s post, you noticed that there were french fries sitting pleasantly next to the burgers. Today I will teach you how to make them!

One of the spices I love using on potatoes is old bay. I have met a lot of people who have never heard of this, so it must be a mid-atlantic thing. Either way it’s awesome and can be used on all sorts of foods. Do yourself a favor and get some.

You’ll need:
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  • 4 russet potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon old bay seasoning
  • 1 tablespoon olive oil

Step 1: 
Preheat the oven to 400 degrees.

Step 2:
Wash and peel the potatoes.
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Step 3:
Slice the potatoes into even slivers. I cut them between 1/4-1/2in each. Then flip them the other way and cut again into fries, about the same thickness. Note – the thinner you cut them, the shorter amount of time they will need to cook.
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Step 4:
Combine the rest of the ingredients into a bowl and coat the fries in this mixture. You can add more/fewer/different spices depending on your preference.
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Step 5:
Spread the fries onto a greased sheet. I added some extra old bay on about half for extra flavor. img_6547

Step 6: 
Bake for 40-45 minutes, flipping at least once halfway.

img_6562You can do as I do at times and eat them with something else.
img_6561Or you can do what I do at other times and eat them alone.
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Either way, indulge and gimme some oven lovin’.

Turkey Burgers

img_6559I’m a big fan of ground turkey. I make all sorts of meals from it: tacos, meatloaf, stuffed peppers, etc. One of the best (and easiest) recipes is for turkey burgers. You can stick to the traditional ketchup and/or mustard (EW!) or top them with other choices. I included two different options that I love doing depending on my mood.

You’ll need:
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  • Ground turkey (1-1.5 lbs)
  • 1/4 cup bread crumbs
  • 1 egg (2nd egg optional for topping)
  • 1/4 cup chopped onion (optional)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

Step 1: Preheat the oven to 400 degrees.

Step 2: 
Combine! I didn’t add the onion to the mixture. You’ll see that I sautéed it as a topping instead. You can do either or both if you really like the taste.
img_6522Really get in there and get dirty.img_6524Step 3:
Divide the mixture into six equal balls. Flatten them into patties, making sure they are the same thickness. Put them on a greased tray and bake for about 20-30 minutes, flipping once halfway.

 

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While the burgers are cooking, start cooking your toppings. I give you options for both sautéed onions and fried eggs. Follow whichever you prefer, or do both if you’re really feeling crazy.

Step 1:
Slice your onions into even slivers. I cut mine about 1/4 in thick.
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Step 2: 
Spray your pan with pam (or any other cooking spray) and cook your onions on medium-low heat, stirring every minute or so. Sprinkle any spices you like at this time also. I like to put salt and garlic powder. The onions are done when they are soft and brown.

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img_6538Yum.

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You can also put an egg on top of your burger. I had never done this until my fiancé introduced me to it. The best is when the egg oozes and gives your burger something to dip into. It’s up to you how much you like it cooked, though.

Step 1:
Spray your pan with pam (or any other cooking spray) and cook your egg on medium-low heat.

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Step 2: Flip once the white part no longer sticks to the pan (usually 1-2 minutes). Cook it longer if you want it more cooked.img_6550

Yum again.
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That’s all! Add your cheese (if you like it) and top with any topping you prefer.
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img_6557Let me know if you try this recipe or make your own burgers differently. Complete this meal with a side of baked french fries and, of course, gimme some oven lovin’.

Autumn Apple Slices

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Well, it’s been a while. Since the last time I posted, the following has happened:

  • I have a nephew! And in a few weeks I’ll have another!
  • I’m engaged!
  • I bought a house!
  • I adopted a kitty!

Lots of exciting changes. I’m really looking forward to the near future! But for now, let’s get back to business.

It’s fall which means it’s officially the season of apple picking. Here’s a quick and easy way to eat that delicious fruit in style.

You’ll need:

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  • Your choice of peanut butter
  • Apples
  • Chocolate chips (I use Nestle’s milk chocolate morsels)
  • Shredded coconut (I use Baker’s sweetened angel flakes)

Step 1:
Slice them bad boys. You can make them as thick or thin as you want. I cut mine about 1/4in thick. I used small red delicious apples and had no corer, so excuse how uneven and unprofessional this looks (don’t judge me).

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Step 2:
Spread yo’ peanut butter. I like creamy but chunky works too. From here on out, the amount is completely based on preference. I enjoy an even proportion of pb and apple, so it depends on how thick I make my slices.

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Step 3:
Add the coconut. Do you like a lot of coconut? Pile it on. Do you like a little bit of coconut? Sprinkle it on. You do you.

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Step 4:
Top with chocolate chips. I like to make sure I get at least 2 chips per bite, so I put quite a bit. If you’re trying to be healthier, use fewer.

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Yum.

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Let’s hope I continue to keep up with this. Gimme some oven lovin’.