Homemade Hamburger Helper

As a child one of my favorite dinners came out of a box; it was hamburger helper. As an adult I tend to stay away from boxed meals and make them myself. This recipe is great because it tastes just like the box, takes the same amount of cooking time and  its homemade, not just made at home!

Ingredients:

• 1 lb ground beef
• 1 tbsp cornstarch
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 tsp sugar
• 1 cup hot water
• 2 cups milk ( have an extra 1/2 cup to add as it thickens)
• 1½ cups macaroni noodles (I used a cheap box of macaroni and cheese)
• 1 cup shredded cheddar

Directions:

1. Brown your ground beef in a fairly deep pan (you'll be adding a lot of liquid).
2. Drain the fat off the meat.
3. Add spices, cornstarch,sugar, water, pasta and milk and bring to a boil. (I added the cheese packet from the macaroni and cheese too, but that's totally optional)
4. Bring your heat down to a simmer and let simmer until the pasta is finished.
5. Add your cheddar cheese.
6. Stir until the cheese is melted.
7. Let sit for a few minutes and serve!

Roasted Potatoes

In our family we pretty much have some kind of potato with every meal! Roasting them is a great way to add flavor and alot healthier than frying them all the time. This is my go-to dinner side if I am cooking for a lot of people.

Ingredients:

• 5 potatoes (I use either russet or red potatoes) **
• 2 tbsp oil
• Italian seasoning
• Garlic
• Seasoned salt
• goya, adobo
• paprika

Directions:

1. Preheat oven to 375
2. Cut potatoes into bite size chunks, keeping in mind the bigger the chunk the longer it will take to cook. Place onto baking tray
3. Drizzle oil over all the potatoes
4. Sprinkle liberally with Italian seasoning, seasoned salt and goya. I don't measure my spices, but I make sure it looks like each potato is seasoned. Sprinkle garlic, but go easier on it than you did with the rest.
5. Using your hands, toss the potatoes around to spread the oil and seasonings.
6. Sprinkle paprika across the potatoes for good color.
7. Bake for about 45 minutes or until potatoes are tender and the skins are crisp. Sprinkle lightly with goya once out of the oven.

Easy Broccoli Cheese Soup

With fall right around the corner (thank goodness!), soups are a great comforting choice for dinner. I personally am not a fan of broccoli but my sister is so I make this for her and she loves it! 

Ingredients

• 32 oz chicken stock
• 1 lb frozen broccoli, chopped
• 1 lb Velveeta cheese – cubed
• 2 cups milk
• 1 cup sharp cheddar cheese
• 1 stick butter
• 1/3 cup minced onions
• 6 Tbs. flour

Instructions

1. Melt butter, saute onions, add 6 Tbs of flour slowly while you whisk. Cook roux & onions for a few mins, continue to whisk.
2. Add chicken stock while you whisk. 
3. Add milk and broccoli, stir, cover and cook for 10 mins on medium heat. Stirring occasionally.
4. Add cubed Velveeta cheese, stir until melted.
5. Lower heat, add sharp cheddar cheese, Stir until cheese is melted. 
6. Turn off heat and let sit for about 10 mins.

Deluxe Grilled Chicken

One of my favorite cooking devices is the grill! Mainly because my husband does all the grilling and its less work I have to do, I chase a one year old around from son up to son down so less work is a gift, lol. That aside, the grill does something to chicken, something wonderful so do yourself a favor and try this amazing grilled recipe!

Ingredients:

• package thick chicken breasts
• 2 cups prepared instant stuffing ( I recommend stovetop, add a pinch of salt to the stuffing so its not bland)
• 1 heaping spoonful of butter per chicken breast
• 1 package of bacon (you'll need about 12 slices for 4 breasts)
• salt and pepper
• goya, adobo seasoning
• ranch powder

Directions:

1. Take each chicken breast and cut a pocket. Start a few cm from tip of chicken and end a few cm from bottom end, be careful not to cut too deep but deep enough to get stuffing packed well inside. 
2. Smear inside pocket of each chicken with a heaping spoonful of butter.
3. Stuff each pocket with a generous helping of the stuffing
4. Season chicken liberally with salt, pepper and goya.
5. Wrap bacon slices around chicken, Starting one end and going to the other. Make sure the opening for the stuffing is fully covered by bacon. You can secure the bacon with toothpicks or overlap and tuck pieces to secure, I recommend the toothpicks.
6. Once all the chicken is stuffed, and wrapped season liberally with the ranch powder.
7. Grill on top shelf of grill until bacon is crisp and chicken is fully cooked.

Chocolate Peanut butter Shake

Chocolate, peanut butter and banana...three foods that love to enjoyed together, so why not throw them all in a blender and sip this decadent desert smoothie.

Ingredients:

• 2 frozen bananas, pre-sliced before freezing
• 1 1/2 Tbsp cocoa powder 
• 1 cup milk
• 1 Tbsp honey or sugar
• 1 heaping Tbsp creamy peanut butter

Directions:

1. Place all ingredients in blender and blend until smooth. Enjoy!

Chocolate Chip Muffins

Muffins get a bad rep, I personally love them and this recipe is great because they can be a breakfast food or a sweet snack.  Indulge yourself a little!

Ingredients:

• 2 cups flour
• 1/3 cup brown sugar, packed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted and cooled
• 2 eggs, lightly beaten
• 2/3 cup whole milk
• 1 1/2 teaspoons vanilla 
• 1 1/2 cups milk chocolate chips
• 1/2 cup additional chocolate chips for drizzle
• 1 tsp oil

Directions

1. Preheat the oven to 400 degrees  Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
4. Slowly add the wet mix to the dry. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.
5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean
6. Remove muffins to a wire rack and cool
7. Melt 1/2 cup chocolate chips in microwave and add 1 tsp oil and stir well. Pour into zip-lock bag and cut small corner off the bottom and drizzle melted chocolate over muffins.

Chocolate Peanut butter pie

 My husband loves peanut butter and I love my husband, so this is my go to dessert when I want to show my affection OR when I want something and need to butter him up lol.

Ingredients:

• 8 oz. cream cheese, at room temperature
• 1 cup creamy peanut butter
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• 8 oz container Cool Whip
• Pre made graham cracker crust, I prefer the chocolate crusts
• Reeses magic shell ice cream topping

Directions:

1. In a medium bowl beat cream cheese, peanut butter, and brown sugar until smooth.
2. Add Cool whip and mix until completely incorporated and smooth.
3. Pour into chilled pie crust
4. top with magic shell topping
5. Refrigerate for 3 hours before serving. (or plop in the freezer until firm)