Second Take

Happy Sunday readers! I hope that everyone has been enjoying their weekend, I know I have been! My Blackhawks won last night and are potentially one game away from winning the Stanley Cup again! I sure hope they do so we can take another picture like this one:


Last Sunday was a very special day for Zach and I…it was our TWO YEAR anniversary! I really can’t believe it has already been two years! It still seems like yester day that this happened…


followed very quickly by this…


I am a very lucky girl that I got to marry my best friend and he still makes me laugh…even when he is driving me crazy. I also can’t believe that it has been almost a year since I started this blog! I will admit it has been a lot more work than I was expecting and I haven’t been nearly as dedicated as I thought I would be, but I am learning so bear with me!

A lot of things have changed in the past year though…a few weeks ago some friends were going through something and not knowing what else to do I offered to make them dinner, a year ago I was barely willing to offer to make Zach dinner. I turned to two favorites, cheese enchiladas that I will definitely have to share with you guys and my personal favorite tetrazzini. When I was making the tetrazzini I realized how far I have come, from documenting my first time ever making it here on the blog, to practically knowing it by heart and adding my own personal touches.

Now for the new and improved Tetrazzini!

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For this recipe you will need Angel Hair pasta, butter, flour, salt, white pepper, poultry seasoning, ground mustard, milk, shredded cheese.

(Optional and not pictured onion and chicken/turkey).

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Bring large pot of water to boil. Add pasta and cook for four minutes. Drain.

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Melt butter in sauce pan over medium heat. If you wish to add onion do so now and cook and stir until tender.

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Stir in flour until well blended.

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Gradually add milk and stir so no lumps form.

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Season with salt, white pepper, poultry seasoning and mustard.

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Cook over medium heat, stirring constantly till it thickens.

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Remove from heat and stir in 1 1/3 cup shredded cheese. Stir until cheese melts.

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Add cooked pasta to the sauce and stir until noodles are well covered.

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Add meat if desired, I highly recommend using shredded chicken, and stir until well combined.

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Pour pasta mixture into 9X13 pan and sprinkle with remaining 2/3 cup shredded cheese.

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Bake at 400 for 25 minutes until sauce is bubbly and cheese is toasted.

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Serve topped with crushed Ritz crackers. Enjoy!


  • 1 16oz package Angel Hair pasta
  • 2/3 cup onion, if desired
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon ground mustard
  • 4 cup milk
  • 2 cup shredded sharp cheddar or Mexican blend cheese
  • 2 cups cooked, shredded chicken

Preheat oven to 400.

Bring large pot of water to boil. Add pasta and cook for about 4 minutes (until almost tender). Drain.

Melt butter in saucepan over medium heat. Add onion, if desired; cook and stir until tender. Stir in flour until well blended, then gradually add milk and stir so no lumps form. Season with salt, white pepper, poultry seasoning and ground mustard. Cook over medium heat stirring constantly till it thickens. Remove from heat and add 1 1/3 cup of the cheese. Stir until cheese melts.

Stir in pasta and shredded chicken. Place in 9X13 baking dish.  Top with remaining 2/3 cup cheese.

Bake for 25 minutes until sauce is bubbly and cheese is toasted.

Serve topped with crushed Ritz crackers.

I love feeling like I have made this recipe my own over the past year, I love making it and it is great for leftovers!

What is a recipe you have made your own over the years?

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Another Year Goes By

Hope everyone had a wonderful Thanksgiving! There are so many things I am thankful for this year, most importantly I am thankful for my little family. Last night I was so frustrated and Zach really couldn’t have been sweeter, he wanted to do whatever I needed to make me feel better. Who would have thought the perfect thing would be to take me to his friend’s bakery and have me help make doughnuts? Apparently Zach and it worked. There are so many little things he does for me all the time that make me smile, I am so grateful to have him in my life.

Well all this gushing about my husband has a reason, today is the eleven year anniversary of when we started dating! I will never forget the feeling I had when Zach and I first started hanging out, I knew there was something different about him. He truly is my best friend and at the end of the day I am grateful we have gone through all we have because it brought us to where we are today.

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Our anniversary is not the only thing that I am excited about though, recently I was inspired by Chobani, only my absolute favorite yogurt company. They have a new project, #MadeWithChobani. I will admit , I was so excited, I LOVE Chobani yogurt, I eat it almost everyday. I immediately started flipping through my recipes deciding what to make. I had so many ideas, but one in particular jumped out at me.

Chobani plain Greek yogurt can be used to substitute many ingredients in cooking and baking, and even as an enthusiastic eater of Greek yogurt I hadn’t really tried substituting so I knew this was the perfect opportunity.



I have one dish that I make for every occasion, Christmas, Thanksgiving, football, just because, and it never fails that someone asks for the recipe, loaded baked potato dip. I can’t begin to tell you how easy and delicious this recipe is, 5 ingredients, that’s it. one of the main ingredients is sour cream, since I have recently discovered how delicious plain Greek yogurt is as sour cream I knew it would be a perfect fit for this recipe.

Loaded Baked Potato Dip 1

For this recipe you will need Greek Yogurt, cream cheese, bacon, cheese and green onions.

Loaded Baked Potato Dip 6

First you combine the Greek yogurt and cream cheese.

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Then you add in the bacon, cheese and green onions.

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Mix everything together. I always use my hand mixer for this recipe, it makes it that much easier.

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Put it all in a small crockpot and let it heat up.

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Serve with chips, crackers or pretzels and enjoy!

Loaded Baked Potato Dip

  • 16oz Chobani Greek yogurt
  • 2 (8oz) bricks cream cheese, softened
  • 2 cups shredded cheddar or Colby Jack cheese
  • 6oz bacon
  • 6-7 green onions chopped

Combine Greek yogurt and cream cheese. Once thoroughly combined add in cheese, bacon and onion and mix well. Place in crockpot and warm.

Serve with potato chips, crackers or pretzels. Enjoy!

Now you see, this dip could not be easier! This was my first time making the dip with Chobani instead of sour cream and I could not tell a difference. It made me feel so much better knowing the dip was made with Greek yogurt, I didn’t feel nearly as guilty when I ate a whole bunch of it. So even those of you out there that aren’t really fans of Greek yogurt try substituting Greek yogurt for sour cream or butter in a recipe and see if you can tell a difference, I sure couldn’t!

I want to say a big thank you to Chobani for inspiring me with their project #MadeWithChobani, as a relatively new blogger I am learning as I go and they inspired me so much with #MadeWithChobani!

Just to clarify though all my thoughts on Chobani are completely my own and I am not being compensated to say these things, I just really love Chobani!

Football Dip

Our Sundays are dominated by Football during the fall and winter. Somehow I was wrangled into being in two fantasy football leagues, which is nothing compared to Zach’s four or my co-worker’s six. This season has been pretty brutal as a Bears fan, still not a single win at Soldier Field this season. Tomorrow they are at Lambeau and Cutler just can’t seem to win there…but I haven’t lost hope…yet. Martellus Bennett is totally my favorite player and this year he is awesome, I keep replaying that awesome touchdown catch he had a few weeks ago. My fantasy site apparently has a sense of humor because the mentioned that “Not only is Bennett a gifted YouTube rapper.” Seriously look it up…he raps about Capitan Crunch…its awesome.

Most weekends we watch the Bears games at Zach’s parents’ house and Mary makes some awesome football foods. Someday when I attempt to make them I will share the delicious recipes with you, or maybe I will talk Mary into doing a guest post to share them herself! With the Bears playing like they have been the food tends to be my favorite thing about the game so I have been inspired to find a new yummy recipe to contribute.

This past weekend I made an amazing discovery, one of my new favorite football foods. We all know by now I am a big fan of easy recipes, This recipe doesn’t get too much easier, three ingredients and just minutes to make. Since the Bears had a bye last week I figured it was the perfect weekend to experiment with a new recipe, I had pinned this recipe on Pinterest ages ago and as I was browsing it caught my eye again. Well when the recipe turned out delicious I knew I had to share it before football Sunday!

Cheesy Chili Dip 1

For this recipe you will need cream cheese, chili and shredded cheese.

Cheesy Chili Dip 2

Spread the softened cream cheese evenly in the bottom of your dish. If you need to soften it put it in the microwave for about 30 seconds to soften it up.

Cheesy Chili Dip 3

Cover the cream cheese with chili.

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Sprinkle shredded cheese evenly on top.

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Warm up until cheese is melted. Enjoy! You can eat with tortilla chips or crackers.

Cheesy Chili Dip

  • 8oz cream cheese, softened
  • 15oz can of chili
  • 2 cups shredded cheese

Evenly spread softened cream cheese into the bottom of an ungreased baking dish. Cover with chili and top with shredded cheese.

Microwave on high for 4 minutes, if cheese isn’t completely melted microwave 1-2 more minutes.

When I reheated the dip I did it in my countertop oven and I actually thought it made it that much better. If you want to bake it I would preheat the oven to 350 and let the dip bake for about 5-10 minutes, checking until cheese is melted.

Serve with tortilla chips or crackers.

You know that I can’t help but share a photo of my silly kitty, she was “helping” me write this post.

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Go Bears! Let’s go up to Green Bay and show those Packers how it’s done!

Easy Peasy

First things first, as you guys may notice I have a brand new banner! My fabulously talented Mother in law Mary made it, the adorable koala is courtesy of Stampin’ Up! Yay! I hope you guys like my banner as much as I do, it makes me feel like this is the real deal! Over the next week or so you may notice some changes to the blog, I am changing the address for the blog from to When I first started this blog I picked my web address before I fully decided on my blog name. I believe in the long run having my address match the blog name will be beneficial. Please let me know if you experience any problems, you shouldn’t have to change anything if you subscribe and if you visit the original web address is should automatically redirect you to the new one with all the same content!

Now on to the good stuff!

About a year ago I came up with an easy and delicious recipe one night when Zach was working and I wanted pasta but a little special. I find that when Zach isn’t home I tend to try new things, some work, some not so much. This was definitely one that worked! It is so easy to make and only has three ingredients. As I have covered before I love pasta and cheese so of course I loved it, but the real test was Zach, and he actually likes this dish too!

Alfredo Bake 1

For this recipe you will need pasta, alfredo sauce and cheese.

Alfredo Bake 2

Cook pasta.

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Drain pasta and put in greased 8×8 pan and pour sauce over pasta and mix well.

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Sprinkle with a little pepper and spread cheese over dish.

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Bake for 30 minutes until cheese is toasted.

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Enjoy! (I also made some cheesy bread with Rhodes Rolls.)

Alfredo Bake

  • 1 box of pasta (I like Farfalle)
  • 1 jar Alfredo sauce
  • Shredded cheese to sprinkle on dish
  • Can also add chicken if desired

Preheat oven to 350.

Make pasta according to directions. Drain and pour cooked into greased 8×8 baking dish. Combine pasta with alfredo sauce and mix well. Sprinkle a little pepper and handful of cheese over dish. Bake for 30 minutes until cheese is toasted.

How easy is that?

What is an easy recipe that you came up with?

On a side note my In laws celebrated 28 years of marriage on Saturday! I feel so lucky that Zach and I have them to look up to and hope that after 27 more years we are as happy as they are!


Happy Anniversary!

Wednesday Nights

Zach has worked Wednesday nights for several years now, and almost never doesn’t unless it is a holiday. I have found that although I adore my husband I like my Wednesday nights to myself, I try to get things done like laundry and dishes and more recently blogging. This week Zach worked Monday night instead of Wednesday night, it always throws my week off when he changes his schedule. Well on Monday when he got home from work and told me he wasn’t going to work his usual Wednesday night I was actually pretty excited, something about spending time together when you are used to not being together makes it feel a little bit special.

Well long story short I had a Monday night to myself and decided to make something for dinner that I knew Zach wouldn’t like so I could take leftovers for lunch this week. I have always loved enchiladas, but have been slightly intimidated by them until a few weeks ago when I was looking at a few recipes on Pinterest and thought this really isn’t that bad. So I had bought some of the ingredients at the store in anticipation that at some point I wanted to attempt to make enchiladas and boy am I glad I did. They were even easier than I expected and so simple to change up if you want to add something extra.

Enchiladas 1

For this recipe you will need refried beans, enchilada sauce, cheese, and tortillas, sour cream is optional.

Enchiladas 2

In a bowl combine the entire can of beans, 3/4 cup of enchilada sauce and 1 cup shredded cheese.

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Spoon some of the mixture into tortilla and roll tortilla around it. (These tortillas were slightly too large and I had to fold the ends around too.)

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Place rolled tortillas in lightly greased 9×13 pan. Cover with remaining enchilada sauce and shredded cheese.

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Bake for 20-25 minutes until cheese is melted and filling is heated through.

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Enjoy! I like to crunch up some tortilla chips and serve with some sour cream.

Basic Enchiladas

  • 1 can refried beans (can also use cooked ground beef or chicken)
  • 1 can enchilada sauce
  • 2 cups cheese, divided
  • 8 tortillas
  • Can also add onions, peppers, avocados, etc.
  • Enjoy with sour cream, salsa, tortilla chips, etc.

Preheat oven to 375. Lightly grease 9×13 pan.

Mix beans, 3/4 cup enchilada sauce and 1 cup shredded cheese. Spoon (about 3 tablespoons) filing mixture onto tortillas; roll up and place seam side down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 20-25 minutes until cheese is melted and filling is heated through.

See how easy is that? After I placed the dish in the oven I stood in the kitchen for a minute wondering if they were really that easy, they were believe me. Next time I make these I am going to try making sauce from scratch. There are so many different ways these can be made, I will keep you guys updated on my experiments!

Is there a recipe you guys make that you still can’t believe how easy it is?

Time to enjoy my bonus time with Zach, everyone have a great night!


I Made Tetrazzini So There

Every year after Thanksgiving my mother in law Mary would make one of my absolute favorite meals with leftover turkey. Since it has been so chilly for July I finally pulled out the recipe to attempt making it for the first time myself. I will admit I was slightly intimidated because it is always so delicious when Mary made it, then it hit me, I couldn’t compare mine to hers, she was a pro at this and I was just trying it for the first time. I think it turned out pretty well, I will definitely be making it again!

Tetrazzini 1

For this recipe you will need, Angel Hair pasta, onion, butter, flour, salt, white pepper, poultry seasoning, ground mustard, milk, shredded cheese and chicken. (The chicken is not pictured because it was still baking)

Tetrazzini 2

Cook pasta for about 4 minutes until almost tender.

Tetrazzini 5

Melt butter in saucepan, add onion cook and stir until tender. (I omitted the onion)

Tetrazzini 6

Stir in flour until well blended, then gradually add milk and stir so no lumps form.

Tetrazzini 7

Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring constantly until it thickens.

Tetrazzini 8

Remove from heat and add cheese. Stir until cheese melts.

Tetrazzini 9

Stir in pasta and cooked chicken.

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Place in 8×8 baking dish. Top with remaining cheese.

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Bake for 25 minutes at 400 until sauce is bubbly and cheese is toasted

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Turkey Tetrazzini

  • 1 8oz package Angel Hair pasta
  • 2/3 cup sliced onion
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground mustard
  • 2 cup milk
  • 1 cup shredded sharp cheddar or Mexican blend cheese
  • 1 pound cooked, chopped turkey (I substitute chicken)

Preheat oven to 400

Bring large pot of water to boil. Add pasta and cook for about 4 minutes (until almost tender). Drain.

Melt butter in saucepan over medium heat. Add onion; cook and stir until tender, Stir in flour until well blended, then gradually add milk and stir so no lumps form. Season with salt, white pepper, poultry seasoning and ground mustard. Cook over medium heat stirring constantly until it thickens. remove from heat and add 2/3 cup of the cheese. Stir until cheese melts.

Stir in pasta and cooked chicken. Place in 8×8 baking dish.  Top with remaining cheese.

Bake for 25 minutes until sauce is bubbly and cheese is toasted.

I served it with some cheesy bread that I made with Rhodes Rolls, that is one of my favorite go to sides, if I remember to take the rolls out in time for them to rise.

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Cheesy Bread

P.S. Thanks Zach for coming up with the title for this post!

Warm and Tasty

Today was a cold day in July, yes you read that right cold. Ok I will admit it wasn’t cold like the middle of January, but it certainly did not feel like the first week of July. As I write this blog I am enjoying a Chai tea latte, snuggled under my warm blanket. On top of it being cool outside our office was freezing today, this is not new for the summer, however on most normal summer days you can go outside and warm up. So since I was cold all day all I could think of was what can I make for dinner tonight that will warm me up? Cheesy potatoes!

Now as I have said before I Love cheese, so obviously I had to make something with cheese to warm myself up. When I first started brainstorming what to make for dinner I considered making my newest discovery grilled cheese with hummus. Seriously, try it. Obviously in the end cheesy potatoes won.

I have several recipes for cheesy potatoes, I actually have two different ones from Zach’s grandma alone, not even considering what is on Pinterest, so the hardest part was definitely picking which recipe to make. I opted to try a new one from Pinterest, since I already know I have two delicious ones, I wanted to try one that said it would take less time and had less butter, you never know until you try right? Well I will admit, new is not always better, they were not horrible, but also not my favorite. I know for a fact there are better versions out there.

So since this recipe was not a winner I will instead share the tried and true recipe Zach’s Grandma Kathy shared with me when she gave me a note book to keep my favorite recipes in.2014-06-11 18.48.25

(Yes it is open to my Mac & Cheese recipe, not that I need that one anymore, I can do it by memory.) When she gave it to me she had written several of her favorite easy recipes in it to start me off, this was one.

Hash Brown Potato Casserole

  • 1 pound frozen hash brown potatoes (I use the shredded)
  • 3/4 stick of butter – melted
  • 1/2 cup chopped onions
  • 4 ounces shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1 can cream of chicken soup (can substitute any cream soup)
  • 1 cup sour cream
  • 1 cup crushed corn flakes (I always use Ritz crackers instead)

Mix all ingredients (except corn flakes and 2 tablespoons of butter and pour into casserole dish. Top with corn flakes that have been mixed with 2 tablespoons of butter.

Bake at 375 for 1 1/4 hours. Uncovered.

Easy right? The finished product is delicious and I could probably eat half of it in one sitting.

On a side note this week was an exciting week for the Blog, not only did I get my first follower yesterday, today I got my first comment! Thank you both! You have put a huge smile on my face!thank you