Cheeseburger Pie

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Cooks Note: I have made this one several times, and it is really good. It is easy, it tastes JUST like a cheeseburger and it takes about 15 minutes to put together. I always wonder, who comes up with these things? Pickle juice? But hey, it works, so I won't question it. The kids love it of course and it is good served with baked fries. To make it a little healthier, you can use ground turkey, reduced fat crescents and LF cheese and I am sure it will be just as tasty. Enjoy!
Ingredients:

• 1 can crescent rolls
• 1 pound ground beef
• 1/4 cup finely chopped onion, OR 1 teaspoon onion powder
• 1/3 cup chopped dill pickle slices
• 2 tablespoons ketchup
• 1 teaspoon prepared mustard
• 2 tablespoons flour
• 2 tablespoons dill pickle juice
• 2 tablespoons milk
• 2 cups shredded American cheese, divided

Directions

1. Preheat oven to 375°.
2. Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
3. Cook ground beef in a skillet until browned. Drain well.
4. Stir in onion, chopped pickle, ketchup and mustard.
5. Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
6. Remove from heat and add 1 cup of shredded cheese.
7. Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
8. Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.
9. Garnish with extra ketchup, mustard and pickle slices.

Pinspiration from Disney Family

Chocolate Chip Cookie Dough Cupcakes

Cook’s Note: For my husband’s birthday, he requested specifically “Chocolate Chip Cookie Dough Cupcakes”, which took me by surprise! So, I scoured the internet and my favorite site (Pinterest) for a recipe. Of course, I found a TON of recipes for this cupcake request, but all of them looked so complicated! Most of them called for making your own cookie dough and making your own cupcakes from scratch. Well, I just didn’t have time for all of this non-sense, but… I didn’t want to disappoint my husband either – so this recipe below was born… I improvised and it turned out great. Now, please note that I got the icing recipe from the Pizzaazzerie and it is HANDS DOWN the BEST ICING/FROSTING that I have ever tried in my entire life!
Enjoy the below and you’re welcome in advance!!

What You Will Need:

1 Box Yellow Cake Mix (follow directions on the Box, so you'll need those ingredient too)

Immaculate Baking Company Chocolate Chunk Cookie Dough (In the Refrigerated Cookie Dough section)

Miniature Chocolate Chip Cookies for the topping

Directions:

Line your cupcake pan with CUTE cupcake liners. Fill each cup about 1/3 full with cupcake batter, place a small cookie dough ball in the middle and then cover with more batter.

 Bake per directions on the box. When done, let cool completely, then frost the cupcakes and top with a miniature chocolate chip cookie for decoration.

 My “Pinspiration” for this recipe came from Something Shiny

Coffee Creamer Frosting (from Pizzaazzerie)

·         8 Tbs (1 stick) unsalted butter, at room temperature

·         4-5 cups confectioner's sugar

·         1/3 cup Flavored Coffee Creamer of your choice (I used International Delight Cinnabon Coffee Creamer – OMG!)

Frosting Instructions:

In an electric mixer with paddle attachment, cream butter until fluffy.

Slowly add powdered sugar until well combined.

Add coffee creamer

Add more powdered sugar for a thicker frosting and more creamer for a looser frosting.

Now place frosting in a frosting bag and frost those cupcakes!

 *** Here is the KEY to this entire cupcake recipe…. After you have frosted all of your cupcakes, place these cupcakes in the fridge for a few hours. The magical part here is that the cookie dough inside of the cupcake hardens back up and the icing sort of “sets”. TRUST ME, you don’t want to skip this step!

 When ready to serve, top each cupcake with a mini-chocolate chip cookie! (See my pics for an example of how the end product should look!)

Crock Pot Cream Cheese Chicken Chili

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Cooks Note: This was a simple throw together type of meal and it was good. But, I would change a couple of things to better suit my family. I would add some chicken broth to the pot, because it was a little too thick even for chili. I added cheddar cheese on top when serving, and served it with chips, because it just seemed to be a good compliment, but corn bread would be very good too. Also, I let it cook for 5 hours on low and let me tell you, that crock pot was a BEAR to clean. So I think, depending on the age of your crock pot, less time may be required. I will make it again for sure. Enjoy!

Cream Cheese Chicken Chili
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Original Pinspiration from Plain Chicken

Roasted Red Pepper and Feta Turkey Burgers

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Cooks Note: These were GREAT! They were very juicy, and I was surprised since I find that turkey gets dried out easily. The sauce was easy and delicious, and even my kids raved. (I didn't tell them that there was yogurt on their burgers!) As you can see, I served it with lots of veggies on the side and I was pleasantly full even though the dinner was light. I didn't change anything in this recipe, it was perfect the way it is. Enjoy!

Ingredients: 

• 1 lb fat free ground turkey
• 4 ounces fat free feta cheese
• 4 ounces roasted red peppers, chopped
• 1 egg
• 1/2 teaspoon ground black pepper
• 1 teaspoon lemon juice
• 1/4 cup plain fat free Greek yogurt
• 4 whole wheat hamburger buns
• 1 cup baby spinach
• 1/2 cup cucumber, sliced

Directions:

1. Warm a pan over medium heat and coat with cooking spray.
2.  In a bowl, combine first 5 ingredients and shape mixture into 4 patties. Place in pan, cover, and cook for 7 minutes. Uncover, flip, and cook for 5 more minutes.
3.  In another bowl, combine lemon juice with yogurt. Set aside.
4. Serve burgers on rolls, topped with yogurt sauce, spinach, and cucumber.



This Pinspiration comes from Food.com

Homemade Egg Salad Sandwiches

Cook's Note: This is a family favorite recipe of my own that I wanted to share you with you guys! I have heard that its best to use older eggs for the perfect hard boiled egg - so if you want to plan ahead, buy your eggs several days in advance, supposedly they peel easier. I hope you will enjoy this as much I have for years!

What You Will Need: 

6-8 Hard Boiled Eggs
3 Tbsp Mayonnaise
1 Tbsp Mustard
1 Tbsp Pickle Juice
Salt and Pepper to Taste
1 tsp Paprika

Directions: 

Peel hard boiled eggs, wash and chop into small pieces. I highly recommend using this little kitchen tool - you can find this in a kitchen store or places like Marshall's or Home Goods. It makes cutting things up like eggs, super simple!

Now mix all ingredients together and VOILA! you have delicious egg salad. Refrigerate for up to 4 days. 

Serve on toasted hearty bread such as a bagel or ciabatta... 

Tuscan Pasta With Tomato Basil Cream Sauce

                                                                 Find it on Pinterest

Cook's Note: This pasta was not only very easy to throw together, but also very delicious and rich in flavor! I highly recommend making this for dinner. It tastes "restaurant fancy". This recipe  is an example of what we are all about here at Suburban Epicurean - easy and delicious meals for your family without a lot of work!


What You Need: 

• 1 package of refrigerated cheese tortellini 
• 1 (16-oz.) jar Classico Sun-dried tomato Alfredo sauce 
• 2 tablespoons white wine 
• 2 medium-size fresh tomatoes
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

Directions: 

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

This "Pinspiration" comes from My Recipes via Southern Living

1. 
   

Lucky Duck Valentine for Kids

So I know this is a FOOD blog, but occasionally, we will share with you some ideas we have for crafts, for the home, etc.

I made these ADORABLE Valentines for my daughter's daycare class tonight and I wanted to share with you because it is JUST too cute!!

                 I got these adorable miniature Valentine rubber duckies from Oriental Trading Company and they came in a bag of 12, which was perfect for gifting! She LOVES rubber duckies and so I thought other kids her age might too!

So, I put one little rubber duck in each little Valentine Bag, cut out little paper hearts and wrote a  note on each one ....

Here you can see the note close up....

I just thought that these were cute and I had to share with you all. 

~ ENJOY & HAPPY VALENTINES DAY! ~

Chicken Parmesan

A Suburban Epicurean Original

Cooks Note: I made this at the request of my son who names this as one of his Top 10 Dinners Mom makes. I guess I should be thankful there are 10 that he actually likes! This is a classic, and easy enough to make on a weeknight. Enjoy!

Ingredients:

4-5 Large Chicken Breasts

1 1/2 Cups of flour

1T Garlic Powder

1 t Basil

1T Dried Parsley Flakes

1t Salt

1t Pepper

1 egg

1/4 Cup Olive Oil

2 T Butter

1lb spaghetti noodles

1jar of pasta sauce (fresh or homemade)

2 Cups Mozzarella cheese

Parmesan Cheese to taste

Instructions:

1. Mix flour and spices in a shallow bowl, set aside

2. Place egg in another bowl and beat with a fork till broken up

3. Place olive oil and butter in a frying pan, heat to a sizzle

4. Dredge each chicken breast in egg then in flour mix, coating thoroughly, place in pan.

5. Cook till golden on each side

6. Transfer chicken to a greased 13x9 in baking dish.

7. Top each breast with 1-2 T of pasta sauce (your preference) and a generous sprinkling of mozzarella cheese.

8. Place in oven at 350 degrees for 25-30 min or until browned and bubbly.

9. Cook pasta according to package directions, mix with remaining pasta sauce and serve under chicken. Sprinkle with Parmesan Cheese.

Pinspiration found on Suburban Epicurean