My mother-in-law gave me this recipe when I was a newlywed. She had served these delicious mini-burgers for a friendly gathering and I was hooked the minute I tasted them. In the Chicagoland area, there is a fast food restaurant that serves these bite-sized burgers in large quantities. It’s fun to make a load of these for tailgating finger food. I often pack the foil wrapped, pre-cooked burgers in the crockpot to stay warm at the tailgate party. They are always a crowd-pleasing hit!

Copy Cat White Castle Sliders

2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
1/2 cup sliced hamburger pickles, drained

Preheat an oven to 350 degrees. In a large skillet, brown the ground beef; drain. Mix the onion soup mix, mayonnaise and cheddar cheese into the ground beef mixture. Cover, remove from…

Living in the Midwest, there is always an abundance of corn available this time of year. A short trip down a country road will lead you to several pop-up farm stands or an old Ford truck sitting with the tail open, piled high with beautiful ears of corn. The honor system is used when payment is needed. An old coffee or a clear mason jar sits atop the bed of the truck. Country customers put their dollars in and take change as they see fit. It always makes me smile to see trusting neighbors and friends supporting local foods.

This week, on my way back from the University, I expected to see the above mentioned vendors dotting the roads on my way home. Due to the late hour, all had packed up and headed home for supper. I had hoped to purchase a dozen ears of corn for a soup…

Sharing my first VEGAN dessert for you all!

I generally bring the desserts you see on here into work. One of my coworkers has been vegan for over 10 years! I always feel bad that she doesn’t get to share in the desserts myself and others bring into work. If you know me, you know I love baking for others to bring them joy! How can I let someone be left out of that joy?

Townhall, a local restaurant, has BOMB vegan brownies. I was inspired and knew brownies had be the first vegan dessert recipe I created! I was nervous to dive into the world of vegan desserts, but these ended up being super yummy!

While researching the many different ways to make vegan brownies, I came across the following common ingredients:

• Vegan Butter
• Vegan Oils: Canola Oil, Avocado, etc.
• Avocado
• Black Beans
• Flax Eggs
• Cornstarch

I found…

Happy September Everyone!!

Fall is now 15 DAYS AWAY!!! I love all seasonal changes, but Fall is one of my favorites! I can’t wait for pumpkin and apple picking!

I grew up on Aunt Jemima Coffee Cake! They no longer make this coffee cake in a bag, but it was a childhood favorite and family tradition! Nothing was more exciting than when your mom let you squeeze the bag! Who else knows what I am even talking about?! 😉 These are the kind of memories that fed into my love for baking!

This week’s Sunday’s Chicken Dinner Recipe is – Roasted Italian Chicken. You’ll be preparing a Whole Broiler-Fryer Chicken with a rub of Herbs and Spices. Then roasted at 375°F until done. The entire family will be wanting seconds of this week’s dish! It’s from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Italian Chicken
Roasted Italian ChickenRoasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub method used in this recipe contributes a lot of flavor while working like a marinade.

Recipe Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped…

Our favorite nostalgic sandwich has been turned into our family favorite pie, no matter the age!  These classic flavors go together like…well, you know 😉  Now that Fall is approaching (c’mon my favorite season, we have mere weeks until the 21st and this weather needs to cooperate with that!), I’ve been craving those rich, warm flavors.  Given the heat just won’t break, what’s better than a chilled, comforting pie for dessert!

The Starting Lineup

• 1 cup peanut butter, creamy
• 1(8oz) block cream cheese, softened
• 1-1/8 cup powdered sugar
• 1(8oz) container whipped topping
• 1(9-inch) graham cracker crust
• 1/4 cup chopped peanuts
• 1/3 cup grape jelly
• 1 Tablespoon water
• 1 Tablespoon powdered sugar

In a medium bowl, beat the cream cheese and the peanut butter until well blended and smooth.  Add the powdered sugar and beat until well blended.  Gently fold in 1-1/2 cups of the whipped topping just until combined.

Pour…