Tag: football food

Slow-Cooker Root Beer Brats

Slow-Cooker Root Beer Brats

Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade […]

Chicken Wing Dip

Chicken Wing Dip

Alright let’s just cut to the chase here! This next recipe is called Chicken Wing Dip NOT “Buffalo” Chicken Wing Dip. You don’t call them “Buffalo” wings if you actually live in Buffalo. The Buffalo part is just assumed cause everyone knows that when it […]

Cornbread Waffle BLT Sandwiches

Cornbread Waffle BLT Sandwiches

Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they most definitely are. Cheesy, golden delicious waffles make the absolute perfect vessel for crispy bacon, juicy tomatoes, and crunchy lettuce. This savory sandwich is great for a quick dinner, a hearty lunch, or even a game day tailgate brunch. You’ll love this unexpected twist on a true classic!

Here’s all you’ll need: all-purpose flour, cornmeal, baking powder, sugar, salt, eggs, milk, butter, shredded cheddar cheese, mayonnaise, bacon, tomatoes, lettuce, salt and pepper.

Cornbread Waffle BLT Sandwiches ingredients list

First things first, like any BLT we’re going to need bacon, lettuce and tomato to make our Cornbread Waffle BLT Sandwiches. Go ahead and prep that lettuce, slice those tomatoes into thick, hearty slices, and cook the bacon. I almost ALWAYS use this No Mess Bacon method! So easy!! Then let’s get those crispy, crunchy, golden delicious waffles started. In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.

Flour, cornmeal, baking powder, sugar, and salt mixed together in a large bowl.

Next we’ll want to separate the eggs. Crack open those eggs and carefully separate the egg yolks and place them in a small bowl. Set the egg whites aside for now. We’ll be using them in a minute. Add the milk and melted butter to the egg yolks and whisk to combine.

Egg yolks, milk, and melted butter whisked together in a small bowl.

Add the egg yolk mixture into the bowl with the dry ingredients. Stir into the dry ingredients until everything is just moistened. No need to over mix! Now stir in that cheddar cheese. The more the merrier in my opinion!!! We cut it off at 1-1/2 cups but if that whole 2 cup bag just happens to fall in there I won’t be upset about it either.

The wet ingredients are added to the dry ingredients and mixed until just moistened. Cheddar cheese is then added to the bowl.

In a separate bowl, beat the egg whites until stiff peaks begin to form. I’m usually not into recipes that dirty a lot of dishes but just stick with me on this one! Stiff peaks can be a little tricky but I’ve got ya covered. First off make sure there’s no shells or yolks in there cause that’ll really ruin our mojo. Room temperature eggs will work better than cold ones. Beat with a hand mixer, gradually increasing to the very highest speed. The higher the speed, the better!! Move the beaters in a back and forth motion to help the process along. You’ll also want to occasionally scrape the sides of the bowl.

You’ll know you have stiff peaks when you can remove the beaters from the bowl (while the mixer is turned off of course!) and the egg peaks stand straight up. Add the egg white mixture to our waffle batter and gently fold to combine. You’ll know it’s mixed well when you can’t see any more white foam in the batter.

Egg whites mixed in a mixing bowl with a hand mixer to form stiff peaks.

Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. This big guy takes close to half a cup of batter (for reference). Close the lid and bake. Most machines will have a timer or light to let you know when the waffle is done. Carefully remove the waffle with a spatula. A square waffle maker will work just as well, the only difference is that you’ll have a different shaped waffle.

Freshly cooked waffle sitting in a round waffle maker.

Got a little crazy with that waffle batter?!? No worries! Just trim the edges with a knife. I’ll never tell! You’ll also need to cut each round waffle into fourths. I mean unless you’re really, REALLY hungry and plan on making a giant Waffle BLT.

Oh and for the record those tomatoes are homegrown. I know…I’m so proud!!

Round waffle cut into fourths on a cutting board.

Spread a little bit mayo onto the top of a waffle, then stack with bacon slices, tomato, and lettuce. Spread more mayo on the underside of a waffle to top off the sandwich. How do you layer your BLT’s? Do you go bacon, tomato, lettuce or tomato, bacon, lettuce? Really there’s no wrong way…both roads lead to happiness!!

Cornbread waffle spread with mayo.

Nothing beats a Cornbread Waffle BLT Sandwich hot off the press! I’ll race ya to the first bite. Looking for more great ideas to use up that tomato harvest? Try our Roasted Tomato Salsa or Slow Roasted Tomato Sauce next.

Cornbread Waffle BLT Sandwiches by Happylifeblogspot.com #blt #bltsandwich #waffleblt #cornbreadwaffle #wafflesanwich #tomatosandwich

Cornbread Waffle BLT Sandwiches

August 30, 2019
: 8 sandwiches
: Medium

By:

Ingredients
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 large eggs, separated
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1-1/2 cup shredded cheddar cheese
  • 6 tablespoons mayonnaise
  • 8 bacon strips, cooked and drained
  • 2 small tomatoes, sliced
  • 8 lettuce leaves
  • Salt and pepper to taste
Directions
  • Step 1 Prep that lettuce, slice tomatoes, and cook bacon. Set aside.
  • Step 2 In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.
  • Step 3 Separate the eggs. Add the yolks to a small bowl and set the egg whites aside. Add the milk and melted butter to the egg yolks and whisk to combine.
  • Step 4 Add the egg yolk mixture into the bowl with the dry ingredients. Stir into the dry ingredients until just moistened. Stir in the cheddar cheese.
  • Step 5 In a separate bowl, beat the egg whites for 3-5 minutes at a high speed until stiff peaks form. Gently fold the egg whites into the waffle batter.
  • Step 6 Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. Close the lid and bake. Carefully remove the waffle with a spatula. Cut each waffle into fourths.
  • Step 7 Spread mayo onto the top of a waffle, then stack with bacon slices, tomato, and lettuce. Spread more mayo on the underside of a waffle to top off the sandwich. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Meatball Sub Casserole

Meatball Sub Casserole

Looking for the ultimate party food to feed a hungry crowd? Or maybe you just need a new and exciting weeknight family dinner recipe? Well Meatball Sub Casserole is kinda both! This easy oven meal is savory and SO delicious. If you’re a meatball sub […]

Spinach Artichoke Dip

Spinach Artichoke Dip

If Spinach Artichoke Dip is involved then you can count me in people! It’s pretty much one of my main weaknesses. I just can’t say no to this luscious, creamy, absolutely delicious dip. I’ve tried all the recipes, the restaurant knock offs, the crockpot versions, […]

Pizza Pinwheels

Pizza Pinwheels

If you’ve never made Pizza Pinwheels then you’re truly missing out! This bitesize, crowd pleasing appetizer is totally irresistible, super easy to make and tastes just like pizza. Loads of pepperoni and mozzarella are wrapped up inside a tender, flaky crescent dough crust. These mini pizzas are fun to eat, extremely dippable, and 100% kid approved. And did you notice there’s only 5 ingredients? I mean c’mon!! Perfect for game day, after school snacking and just about everything in between. You’ll be making this one again and again!

Here’s all you’ll need: pepperoni, mozzarella cheese, oregano, an egg, and crescent rolls.

Pizza Pinwheels ingredients list

Let’s get rolling! First we need to dice up that pepperoni into itty bitty pieces. Short on time? Try pepperoni minis instead! As if this recipe couldn’t get an easier.

Diced pepperoni on a cutting board.

In a small bowl, combine the diced pepperoni, mozzarella cheese, oregano, and the egg yolk. Only the yolk. Make sure to save the egg white! We’ll be using it a little later.

Pepperoni, mozzarella cheese, oregano, and an egg yolk mixed together in a small bowl.

Next pop the top on that crescent dough and try not to jump! I know, I know. It’s near impossible. Unroll the crescent roll dough and pinch the seams closed to form one big piece.

Crescent dough unrolled on the countertop. Seams are pinched together to form one large rectangular sheet of dough.

Then spread the cheese and pepperoni mixture over top to within 1/4″ of the edges. Because what’s a pizza without loads of pepperoni and cheese??? I love this recipe because it’s really versatile. Switching up the cheese and fillings can give it a fun twist. Diced ham and cheddar would be a perfect pair! The possibilities are really endless!! Mmm mmm.

Pepperoni and cheese spread over top of the crescent roll dough.

Time to get rollin’! Starting with the shortest side, roll up the dough jelly-roll style. This is how we get that amazing spiral. Pinch the seam closed to seal. Place the roll on a cutting board and cut into 12 equal sized slices. I start by cutting the roll in half. Then cut both of those halves in half. Then cut each one of those pieces into thirds. This helps to keep all my slices nice and uniform.

Dough rolled up jelly-roll style to form a log. The log is then cut into 12 equal pieces.

Place the slices on a baking sheet lined with parchment paper. The parchment paper is so clutch here!! You know I love it but in this case it’s seriously a MUST! The melty cheesy goodness on the inside will easily stick to the pan and no one wants that. Oh and remember that egg white we set aside earlier? Well now’s the time to use it. Lightly beat the egg white and then brush it over the tops of the pizza pinwheels.

Pizza Pinwheel dough slices place on a baking sheet lined with parchment paper.

Bake in a 375 degree preheated oven for 12-15 minutes or until lightly golden. Serve warm with marinara sauce or Ranch if you’re crazy like that and watch them disappear. No seriously, you better grab one for yourself!

Pizza Pinwheels on a baking sheet hot out of the oven.

Look at that spiral though! That bubbly, delicious cheese gets me ever time. It’s always a good time for Pizza Pinwheels!! And if you haven’t discovered our Cheesy Pizza Dip yet, you’re gonna wanna put that one on the list, like, ASAP.

Pizza Pinwheels by Happylifeblogspot.com #pizzapinwheels #appetizer #pizza #pinwheels #gamedayfood #partyfood #kidfriendly

Pizza Pinwheels

January 28, 2019
: 12
: Easy

By:

Ingredients
  • 1/2 cup diced pepperoni
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon dried oregano
  • 1 large egg, separated
  • 1 tube (8 ounces) refrigerated crescent rolls
Directions
  • Step 1 In a small bowl, combine the diced pepperoni, mozzarella cheese, oregano, and the egg yolk. (Set the egg white aside for later)
  • Step 2 Unroll the crescent roll dough and pinch the seams closed to form one big piece. Spread the cheese and pepperoni mixture over top to within 1/4″ of the edges.
  • Step 3 Starting with the shortest side, roll up the dough jelly-roll style. Pinch the seam closed to seal. Cut the roll into 12 equal sized slices.
  • Step 4 Place the slices on a baking sheet lined with parchment paper. Lightly beat the egg white and then brush it over the tops of the pizza pinwheels.
  • Step 5 Bake in a 375 degree preheated oven for 12-15 minutes or until lightly golden. Serve warm with marinara sauce. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Pressure Cooker Cheddar Bacon Beer Dip

Pressure Cooker Cheddar Bacon Beer Dip

I know you’ve been waiting for this post all week! It’s my very FIRST recipe made in a pressure cooker!! Are you excited? I’m excited because it actually worked!! YAAAAYYYYY!!!!!! When Cosori asked me to test out their 6-Quart Premium Pressure Cooker I knew that […]

Roasted Tomato Salsa

Roasted Tomato Salsa

It’s that time of the year again! Our garden is bursting with fresh veggies and all of a sudden we’re like….how are we gonna eat all this??? Right now I’ve got boat loads of tomatoes on my hands. And you know I’ve already made batch […]

Hearty Cheeseburger Soup

Hearty Cheeseburger Soup

Ok so is it Soup-er Bowl or Super Bowl??? Either way I’m ready!! Happy Sunday Everyone!! The big game is finally here and we’ve got one more husband approved, game winning recipe to share with you. Cheeseburger Soup is a winter favorite in our house. This hearty soup is perfect to serve for a crowd on game day. It’s super versatile too. Serve it up as an appetizer, a halftime snack, or even the main course. It’s loaded to the brim with meat, cheese, and potatoes….literally every man’s dream come true! This All-American recipe will be sure to score you some major points!! Plus we’re all going to need a big ole bowl of comfort food AFTER the game. All you Jack Pearson fans out there know what I’m talking about!

Here’s all you’ll need: ground beef, butter, onions, carrots, celery, dried basil, parsley flakes, potatoes, chicken broth, flour, Velveeta cheese, milk, salt, pepper, and sour cream.

In a Dutch oven or soup pot, cook and crumble the ground beef over medium heat. We sometimes substitute ground venison in this soup. You’re hunting buddies will love it!! Drain off the grease and set the meat aside. The recipe calls for 1/2 pound to 1 pound of ground beef. I grabbed a package that was just under a pound and tossed the whole thing in! If you like it meaty, I say, just go for it!! This soup is too meaty….said no one ever!!!

In the same pot, melt 1 tablespoon of butter. Saute the onions, celery, and shredded carrots until tender, or for about 10 minutes, stirring occasionally. The measurements call for 3/4 cup of each veggie. I found that to be about 2-3 carrots, 2-3 stalks of celery, and about half a good size onion if you’re not into all that measuring.

Add the ground beef back to the pot. Mix in the potatoes, chicken broth, basil, and parsley flakes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 10 minutes. This soup is SO hearty!!

Meanwhile, in a small sauce pan, melt the remaining 3 tablespoons of butter. Add the flour and heat for 1-2 minutes to form a thick paste. Add the flour mixture to the soup and bring to a boil. Cook and stir for 2 minutes. This will give us a nice, thick and creamy base! Comfort food at it’s finest….which you’re gonna need if you plan on watching This Is Us tonight after the Super Bowl!! Get those tissues ready! Is Milo Ventimiglia not the best TV dad ever?!? Thank goodness for flashbacks!!!

Reduce the heat to low and stir in the milk, Velveeta cheese cubes, and salt and pepper. Cook and stir until all the cheese melts. The Velveeta Mexican cheese would make for an awesome variation! I think I’m going to try it next time. With tortilla chips in place of soup crackers. I’m drooling just thinking about it!!

Remove from the heat and blend in the sour cream for that nice little tang! Trust me it’s just the right amount of flavor.

Top with shredded cheddar, soup crackers, additional sour cream, chopped green onions, paprika, the list goes on and on! OMG!! How awesome would bacon be on top??? BACON Cheeseburger Soup!!! I always feel like my soup is naked if it doesn’t have a little cheese or crackers or something on top! Serve piping hot and enjoy!! Ok so be honest, are you watching the Super Bowl tonight for the football, the commercials, or are you just trying to kill time before This Is Us????

Hearty Cheeseburger Soup

February 4, 2018
: Easy

By:

Ingredients
  • 1/2-1 pound ground beef
  • 1 tablespoons butter
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 cups cubed peeled potatoes
  • 3 cups chicken broth
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 package (16 ounces) Velveeta process cheese, cubed
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
Directions
  • Step 1 In a Dutch oven or soup pot, cook and crumble the ground beef over medium heat. Drain and set aside.
  • Step 2 In the same pot, melt 1 tablespoon of butter. Saute the onions, celery, and shredded carrots until tender, or for about 10 minutes, stirring occasionally.
  • Step 3 Add the ground beef back to the pot. Mix in the potatoes, chicken broth, basil, and parsley flakes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 10 minutes.
  • Step 4 Meanwhile, in a small sauce pan, melt the remaining 3 tablespoons of butter. Add the flour and heat for 1-2 minutes to form a thick paste.
  • Step 5 Add the flour mixture to the soup and bring to a boil. Cook and stir for 2 minutes.
  • Step 6 Reduce the heat to low and stir in the milk, Velveeta cheese cubes, and salt and pepper. Cook and stir until all the cheese melts. Remove from the heat and blend in the sour cream. Top with favorite soup toppings and enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

Chocolate Chip Cheesecake Ball

Chocolate Chip Cheesecake Ball

Soooo….you know I love me a good no bake last minute recipe! With the Super Bowl less than a week away, I wanted to bring you this super easy, super delicious party snack. Just because a recipe comes together quickly doesn’t mean it can’t be […]