Bacon & Cheese Stuffed Shells Recipe

Bacon & Cheese Stuffed ShellsWhen it comes to food, I LOVE pasta. I also happen to LOVE bacon and also LOVE cheese. Why not make a meal that has all three ingredients.

Below is a recipe for our Bacon & Cheese Stuffed Shells that you might also enjoy!

5 from 4 votes

Bacon & Cheese Stuffed Shells Recipe



  • 24 cooked jumbo pasta shells
  • 1/4 cup butter
  • 1 1/2 cups ricotta cheese
  • 1 package cream cheese softened
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 2 cups heavy whipping cream
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 4 1/2 cups Kraft shredded cheese mix Parmesan, Romano & Asiago
  • 1 cup mozzarella cheese
  • 2 tbsp parsley
  • 1 cup crumbled bacon


  1. In a large bowl add Ricotta 1/2 of the cream cheese and mix until blended.
  2. Add 1 cup of cheese mix, 1 tbsp parsley, bacon, garlic salt and pepper and mix well.
  3. Spoon mixture into cooked shells and place in a non-stick 13x9 baking dish.
  4. In a large saucepan melt butter. Add flour and mix until smooth. Gradually add the whipping cream, both and milk. Bring mixture to a boil, reduce heat to medium high and cook for 1-2 minutes until mixture has thickened. Add remaining cheese mix, remaining cream cheese and remaining parsley. Pour mixture over shells. Sprinkle top with mozzarella cheese.
  5. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 10-15 minutes or until bubbly.
  6. Remove from oven, cool and enjoy!


Cheesy Mini Meatloaves Recipe

Mini meatloaves

This month I am participating in the Mystery Ingredient Blogger Showcase recipe contest. Each participant was sent a mystery ingredient that happened to be Colman’s Mustard. When I first thought of recipes that I could use the mustard with, I thought of deviled eggs.

My next thought was my yummy Mini Cheese Meatloaves

4.88 from 8 votes

Cheesy Mini Meatloaves Recipe

Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 3/4 cup milk
  • 1 cup quick cooking oats
  • 1/4 cup chopped onion
  • 1 egg
  • 1 cup shredded cheddar cheese
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic salt
  • 1 pound lean ground beef
  • 2/3 cup ketchup
  • 2 tsp Colman's Mustard
  • 1/2 cup brown sugar


  1. Preheat oven to 350 degrees.
  2. In a large bow, add egg and milk. Use whisk to mix.
  3. Add cheese, onion, oats, Worcestershire sauce and garlic salt and stir. Add ground beef and mix well.
  4. Shape into eight small loaves and place on non-stick 13-in. x 9-in. x 2-in baking dish.
  5. In a small bowl add ketchup, brown sugar and mustard and mix well. Spoon mixture over loaves and bake uncovered for 45 minutes until meat is no longer pink.

 Now look just how easy these are to make!

In a large bow you are going to add the egg and milk. Use whisk to mix. Then add the cheese, onion, oats, Worcestershire sauce, garlic salt and stir.

making meatloaf

Next add the ground beef and mix well.

making meatloaf mixture

After the ingredients are mixed well, shape into 8 small sized loaves.

Mini Meatloaves

Next grab a bowl and add the ketchup, brown sugar and mustard and mix well. Spoon the mixture over the mini meatloaves.

Mini meatloaves

Bake at 350 degrees for about 45 minutes or until meat is no longer pink.

Mini meatloaves in oven


Sloppy Joe Pizza Recipe

For those of you that LOVE sloppy joes and love pizza, I have the perfect dinner solution….. Sloppy Joe Pizza!

Sloppy Joe PizzaEver since I learned to make homemade pizza, I am always looking for new topping ideas. A couple weeks ago I was craving sloppy joes. I had ground beef and a can of Manwich but I had no buns. I contiplated making my own bread to make buns and then thought that sloppy joe mix would probably taste great on some pizza dough.

The Sloppy Joe Pizza was a hit at my house. My kids might think I am nuts sometimes but I bet they enjoy my creative meals I sometimes come up with.

Want to try it yourself? Here is my recipe that I used which includes directions on making your own pizza dough!

5 from 2 votes

Sloppy Joe Pizza



  • 2 1/2 cups flour
  • 1 cup shredded cheese
  • 1 cup warm water
  • 1 packet instant dry yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 15.5 ounce can Manwich Sloppy Joe Sauce


  1. In a bowl, add warm water and yeast. Wait about 5 minutes to allow the yeast to "proof". Stir after the 5 minutes to make sure yeast is completely dissolved.
  2. In another bowl, add flour, onion powder, garlic powder, sugar, oregano. Mix well, then add olive oil and mix again.
  3. In a stand mixer using the dough hook, add both bowls into mixer bough and turn on mixer to start kneading the mixture to create a dough consistency. Add more flour if necessary. Keep kneading until the dough is no longer sticky and feels soft to the touch. Roll the dough into a ball form.
  4. In a bowl, coat with oil and place ball of dough into bowl, rolling it around for a light coat. Put bowl aside for 2 to 3 hours to allow dough to rise.
  5. While dough is rising brown ground beef, drain and add Manwhich sauce. Heat to warm. Set aside.
  6. Once dough has risen (should be about double it's size), place on a lightly floured surface and use rolling pin to roll into a round shape for your pizza.
  7. Evenly spread sloppy joe sauce you made. Top with shredded cheese.
  8. Bake at 475 for 11-12 minutes. Pizza will be done with dough is golden and cheese on top is completely melted.

What creative toppings do you put on your pizza?

Hanger Steak Recipe

Hanger Steak

Even though summer is officially over, that doesn’t mean we can’t still enjoy a nice steak on the grill right!?  This mouth-watering steak recipe is perfect for fall – bursting with flavors from the zesty Chimichurri sauce and savory Vidalia onions, it makes for a perfect meal that the whole family can enjoy. Make sure to slice the steak thinly and serve with a generous amount of Chimichurri sauce (ah perfection) – bon appétit!

For the Meat Marinade:

  • 1 cup chopped fresh curly parsley
  • 3 tablespoons minced shallot
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 garlic clove, minced
  • 1 teaspoon pink peppercorns, crushed
  • Extra-virgin olive oil
  • 1 Hangar Steak

For the Chimichurri Sauce:

  • 3/4 cup extra-virgin olive oil
  • 1/2 cup chopped fresh curly parsley
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons minced shallots
  • 1 tablespoons red pepper flakes
  • 1 tablespoon minced garlic
  • Kosher salt
  • 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

  • 1 Vidalia onion, cut into 1/2-inch thick rings
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • To Assemble the Dish:
  • Flaky sea salt, such as Maldon
  • Smoked salt
  • Freshly ground black pepper


  1. Make the Steak: Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.
  2. Make the Chimichurri Sauce: In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.
  3. Make the Grilled Vidalia Onions: While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.

Recipe courtesy of Chef Marc Forgione and T-fal…