Crockpot Baked Potato soup

As some of you probably already know, I am a soup fanatic. One of my all-time favorites is Loaded Baked Potato Soup. I enjoy it so much that whenever my family and I go out to eat to one of our preferred restaurants Panera Bread, I order it regularly lol sometimes with a soup bread bowl. It’s so creamy and delicious!! However, I’m going to have to acknowledge that it doesn’t beat homemade.

This Crockpot Baked Potato Soup is savory, filling and relatively easy to prepare. My family and I enjoyed it!

Crockpot Loaded Baked Potato Soup


Six large potatoes

1 large onion

1 qt. of chicken broth

three garlic cloves

1/4 C. butter

1/4 tsp. salt

1/2 tsp. pepper or more to taste

1 C. Half-and-Half or 2% milk

1 C. shredded sharp cheddar cheese


Sour cream


1. Peel and cut all six potatoes into cubes. Next, dice onion, and garlic using a food processor and or a knife. Next, combine in your crockpot the potatoes, garlic, onion, salt, pepper, chicken broth, and butter. Stir well. Save the milk and cheese for later.

2. Cook on HIGH for four hours or on LOW for eight hours. (potatoes should be soft) About an hour before serving mash the potatoes until coarsely chopped and soup is slightly thickened. Next, stir in milk and cheese. Garnish with toppings.

Notes: I understand some of you might be dreading of doing the slow, and time-consuming process of peeling and cutting the potatoes into cubes. Either because your schedule might be jammed packed with stuff. If so, peel and cut the taters into cubes the night before and put them in an airtight container and place them in the fridge. And or for those of you who find it more challenging, please be patient with yourself. You can do it! 🙂

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion


Insanely Good Lasagna Roll Ups

So in my latest veggie post about Asparagus, completely forgot to mention that spinach is another one of my most disliked vegetables.

I have noticed a number of ways to add spinach to a recipe, but none of them looked appealing to me until I spotted this spinach lasagna. I tried it…and I LOVED it! I enjoy this recipe because it is superb! In fact, it’s so good that when I took a bite I honestly almost forgot I was eating spinach lol.

This is a simple dinner that can be made for a weeknight meal and or a party. Also, the amazing thing about this recipe is that you have the choice of personalizing it. If you’re like me, for example, and don’t prefer spinach then add a pound of ground turkey or beef instead. But, please do not feel restricted to any set of ingredients, try a variety of healthy ingredients to make it your own. 🙂 

[Tweet “Hey @CharlieBrown you’ll love these easy to make spinach #lasagna roll ups! #recipe #recipes #dinner”]

Spinach Lasagna Rollups


One pound lasagna noodles
15 oz. Ricotta cheese
1 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
One egg
10 Oz. Frozen spinach
2 1/2 C. marinara sauce
1/2 tsp. pepper
1 Tbsp. Salt (for cooking the noodles + 1/4 tsp. For the spinach mixture)
non-stick cooking spray


Preheat oven to 400 degrees. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray.

Set aside.

1.Heat a big pot of water with a tablespoon of salt. When it gets to a full boil, Combine the lasagna noodles and cook until al dente (soft but not mushy… about twelve-fifteen minutes). When they are finished cooking, drain using a colander.

2. While the noodles are boiling, make the filling. Defrost the bag of frozen spinach in the microwave and then squeeze out as much excess water as possible. Mix the spinach in a medium-sized bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and salt. Stir well until combined.

3. On a clean surface, lay out a sheet of wax paper and place a few noodles on it. Then, put a few tablespoons of the spinach mixture on each noodle. And using a spatula and or basting brush spread to coat from side to side. *Do not worry if the filling is not thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles*. 🙂

4. Roll the noodles up and place them in the previously prepared baking sheet. Keep redoing the same method until there is no more filling left. (there may be some noodles left over, these are “backups” in case any of the others rip during assembly).

5. Pour the marinara sauce over the folded noodles making sure to coat them entirely The sauce will prevent the noodles from drying out and soft while baking. Cover the dish with foil and bake for thirty minutes. Enjoy!!! 🙂

Tip on easing your stress with cooking: To help keep my fear levels down while I’m cooking, I dig listening to music and drink coffee lol. 😀

Recipe adapted from Kicking it with Kelly

Fancy Macaroni

I know that Sundays are typically not my blogging time, but I thought I’d share with you an amazing and incredibly creamy Fancy Macaroni & Cheese recipe created by one of my favorite chefs (Ree Drummond). You also might know her as The Pioneer Women that is featured on the Food Network Channel. And today the dish was prepared by my extremely sweet sister (Caylee).

Macaroni & Cheese has always been a childhood favorite of mine and not to mention it’s true comfort food. I can honestly say that this version to the favorite classic entree made it 1000x more heavenly lol. Thanks to The Pioneer Women.

Fancy Macaroni & Cheese


4 C. Macaroni
8 Tbsp. Salted Butter
Two whole Medium Onions, Cut In Half And Sliced Thin
Ten slices Regular Bacon
1 Tbsp. Bacon Grease (reserved From Bacon Slices)
1/4 C. All-purpose Flour
2 C. 2% Milk
1/2 C. Half-and-half
Two whole Egg Yolks, Beaten
1/8 tsp. salt
1/8 tsp. Pepper
1/2 C. Grated Gruyere Cheese
1/2 C. Grated Fontina Cheese
1/2 C. Grated Parmigiano Reggiano Cheese
4 oz. Chevre (Soft Goat Cheese)


1. Preheat oven to 350 degrees. While the oven is heating up, line a baking sheet with foil and set aside. Next, In a large pot boil water and cook the macaroni for half the time of the package instructions. Drain and set aside. In a pan fry the bacon until slightly cooked, but not overly, crispy. Drain on a paper towel. Reserve grease.

2. In another pan, melt four tablespoons of butter and then saute onions over medium-low heat for ten to twelve minutes, or until golden brown and soft. Set aside.

3. In a medium pot, melt four tablespoons of butter (and add one tablespoon of the reserved bacon grease for good measure!). Add in flour and whisk to combine. Cook, constantly stirring, over medium heat for one minute. Pour in milk and half & half, then cook for three to five minutes or until heavy. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

4. Mix egg yolks and drop 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Empty egg mixture into sauce and cook for another minute. Next, add the cheeses and stir until melted. Add onions and bacon and stir. Taste for spices and continue to add more salt if needed. Then add cooked macaroni and stir to coat. Pour into previously prepared baking dish and bake for fifteen to twenty minutes or until sizzling and hot.


Recipe adapted from The Pioneer Women


Buffalo Chicken Burgers

Okay so, I know I might sound like a pansy for saying this lol, but cooking food on the grill is not my thing at the moment. Why you might ask??? because of a few reasons: 1. Since I’m not an expert at cooking yet the intensity of the heat from the grill makes me nervous. 2. Texas is already starting to get super hot, and so I don’t prefer sweating and grilling in the heat. Haha! 😀

However, I thankfully didn’t have actually to work with grill thanks to my sweet dad and brother. Lol, all I had to do was follow this delicious and not to mention my new favorite Buffalo Chicken Burger recipe, and they had to do the grillin.

I’m confident that with the combination of Buffalo chicken wings and burgers into this one mouth-watering burger will become your new Buffalo-flavored favorite as well. And oh with the bonus of no messy fingers! 😀

Buffalo Chicken Burgers


1 lb. ground chicken
1/4 C. Frank’s Buffalo Sauce
1/2 C. Chopped carrot
One Celery Stalk Chopped
One tsp. Garlic powder
One tsp. Onion powder
One Tbsp. dried parsley leaves
One Tbsp. dried chives
1/2 C. panko bread crumbs
1/3 C. Mayo


Creamy Blue Cheese Sauce and or
Ranch dressing
Hamburger bun brand of your choice


1. In a large mixing bowl combine the chicken, mayo, buffalo sauce, carrot, celery, garlic powder, onion powder, dried, parsley, dried chives and bread crumbs. Stir well. Next, place the bowl in the refrigerator for thirty minutes.

2. Heat your grill (or grill pan) over medium-high heat.
Take the bowl out from the refrigerator, divide the meat into parts, and shape the mixture into patties. Cook the burgers for about five minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.

3. After they finish cooking serve them with buns and or just the patty itself then top it with Creamy Blue Cheese Sauce and or
Ranch dressing. Enjoy! 😀

Recommendation: If you don’t prefer working with the grill, like as I am, you can use a Cast Iron Grill Pan instead. And just cook with it on the stove like you would do with any other ordinary skillet/pan.

Recipe adapted from:

Bobbi’s Kozy Kitchen

Coming up next week

Spinach Lasagna Rollups

Baked Garlic Cheddar Chicken   Side Dish Green beans with cherry tomatoes

Crockpot Loaded Baked Potato Soup

Fun & unwinding recipe is: It’s a surprise!


Lol, that’s all for me tonight. Thank you so much for reading! Have a great weekend and God Bless!

Crockpot Frito Pie

I’m happy to be sharing with you a recipe I prepared today, that’s not on Pinterest (well besides the salmon cake sandwiches), but other than that, all of the 51 recipes I have made came from Pinterest. Lol, as you can tell, I’m addicted to the social media site. You are probably thinking geez girl, have you ever thought of picking up a thing called a cookbook and or why do you oppose to using one?

To clarify your thoughts yes, of course, I actually have convinced myself to use one haha, 😀 and no I don’t have anything against using cookbooks it’s just that since I’m social media geek, I’ve realized I have a huge habit of depending on Pinterest for my cooking inspiration lol. However, for those of you who often prefer working with cookbooks instead of social media, I support you 100% all the way. 🙂 🙂

Furthermore, like I said earlier, I decided to do something a little different in using an actual cookbook instead of my regular go-to spot.
I found this Crockpot Frito Pie recipe in an all crockpot recipe cookbook (in which of course, I certainly will be using more frequently) that was given to me last Christmas from my Aunt.

Now onto finally talking about today’s recipe; Whenever I think about Frito Pie, my mouth begins to go crazy for it. And evidently here’s why: it’s somewhat messy, fun to eat, Crunchy, Salty chips smothered in all sorts of tasty additions… there’s just no WAY to go wrong with this family-friendly favorite.

Do you have a favorite cookbook?

Crockpot Frito Pie


1 lb ground turkey or beef

1/2 sweet onion

1 can stewed tomatoes

1 package of chili seasoning



Sour Cream

Shredded cheese

Black olives


1. Chop an onion using either a knife and or a food processor. Next, pour a few drops of olive oil into a large skillet along with the onion and meat. Cook over medium-high heat. And cook until it’s no longer pink. Drain grease.

2. Throw in meat and onion mixture into a 4-qt slow cooker. Next, combine the stewed tomatoes, pork and beans, and the chili seasoning. Stir well. Cover and cook on LOW for 4-6 hours.

3. After finished cooking, place Fritos in the bottom of a bowl, cover with chili and add toppings. Yummoelicious! 😀

Cooking tip: If you have sensitive eyes and always end up crying cutting up an onion I recommend wearing goggles lol. You will look funny but trust me it helps. 🙂

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion

Quote of the day:

“I never met a meal I didn’t like!”

~ Miss Piggy

Salmon Cake Sandwiches

Sandwiches are an incredible, tasty, and practically any time of the day meal. And not to mention they are perfect for road trips (well sort of) You can put pretty much anything on them (I like salami and ham on mine), and you can eat it either hot or cold. I have a few classic favorites, they are; grilled cheese, Peanut Butter & Jelly, paninis, barbecue, and chicken salad. However, I encountered these delicious Salmon Cake Sandwiches. And all I have to say is that it’s my new favorite type of sandwich. 🙂

Full of flavor and somewhat healthy lol I can’t wait to make these again and again. These are so VERY GOOD!!!! I promise you won’t be disappointed. 🙂

What is your favorite kind of sandwich?

Salmon Cake Sandwiches


2 6-oz cans skinless, boneless pink salmon, drained

One small onion, chopped

2 large eggs

1/2 C. dry breadcrumbs

1/4 C. Mayo

2 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/2 tsp. salt

Olive oil (For sauteing the onion and cooking the patties)

2 tbsp. Butter (For cooking the patties)


tarter sauce


1. Chop onion using either a knife and or a food processor. Pour a few drops of olive oil into a skillet along with the onion and cook over medium-high heat. Saute for about three minutes. Remove from heat and set aside.

2. In a large mixing bowl combine the eggs, mayo, Worcestershire sauce, pepper, and salt. Stir well. Next, add the salmon, breadcrumbs, and onion and stir until well combined.

3. Form the mixture into four-five patties, flattening them until they’re about the size of the bun you’re using. Place the patties on separate pieces of wax paper and refrigerate for at least an hour and a half for better results.

4. Heat two tablespoons of olive oil and one tablespoon of butter in a nonstick skillet over medium heat. Take the patties out of the fridge. Place the patties in the skillet, wax paper side up and pull away the paper. (This helps the patties stay in one piece as you flip them over.) Cook for three minutes then carefully flip the patties over and cook for another three minutes on the other side.

5. Remove from the pan and pat with paper towels to remove any excess oil or butter. Enjoy! 😀


Adapted from and brought to you by Haley Douglas

Baked Garlic Parmesan Potato Wedges

Three of my biggest weaknesses are coffee (as some of you already know), chocolate, and last but not least fries. If I could, I totally would go on a midnight french fry run to my favorite fast food joints Chick Fil A, Whataburger, and Raising Cane’s. However, I have been trying really hard to get a grasp on my obsession in the recent years by ordering fries on the side only here and there when eating out.

I do confess though that I sometimes like today, for example, have cravings of some variety of fries, while at home in my comfy clothes on the computer looking desperately for a homemade french fry recipe. Haha! 😀 So too, satisfy my wanting I got my sweet sister (Caylee) to help me make these latest semi french fries, and they sort of blew my brain. So crispy and loaded with yummy garlic and full of Italian flavors. I would never ever turn down garlic and cheese. On french fries nonetheless!

So, with that being said, I’m certain Raising Cane’s normal cut fries have nothing on these baked garlic parmesan potato wedges. And same I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!

Baked Garlic Parmesan Potato Wedges


3-4 large russet potatoes
4 Tbsp. Olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
½ C. shredded parmesan cheese

fresh parsley (or cilantro),
ranch or blue cheese dressing for dipping


Preheat oven to 375.

1. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray and set aside. On a cutting board slice potatoes into wedges and place them in a large mixing bowl.

2. Pour with olive oil and toss to cover. In a small mixing bowl combine salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, stirring to coat, then pour the seasoning mixture on top.

3. Place potato wedges on the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five to thirty-five minutes until potatoes are fork-tender and golden brown. Sprinkle with parsley and dressing for dipping.


Recipe adapted from Creme De La Crumb

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