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Posts from the ‘Recipes’ Category

Recipe: Hamburger Wraps

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Looking for a new, simple, family-pleasing recipe?

I am re-posting a recipe that I posted 3 1/2 years ago, because it is one of my kids favorites. It was a Pinterest pin that has now become a family favorite.

It is a tried and true recipe my family keeps going back to over and over again. Heavens, my kids ask for Hamburger Wraps for their birthdays!

I’m telling you, we had these just the other night and I was so impressed with how easy they were to whip up for dinner and how my kids made them in no time flat. Not to mention how utterly crispy, messy, juicy and tasty they were.

The recipe I am drooling over and referring to is Grilled Cheeseburger Wraps.

 However, my kids have renamed our version to plain ole’ Hamburger Wraps–I guess the name was too long and frilly for them.

Even though the name has been changed, we absolutely STILL go crazy over this recipe and I appreciate having an easy meal my family raves over and gets them excited to show up at dinner time.

Plus, you don’t have to get crazy gourmet ingredients to pull this off for your family (even though they would be fantastic as gourmet). You probably have everything in your fridge right now to make Hamburger Wraps for dinner tonight!

You can also make this as “special-diet” as you need. Just omit those things you can’t have or don’t like and replace with those things you can have and do like.

Use ground turkey, tofu, or shredded chicken for the protein. Or you can skip the meat and totally just go with veggies! You can even use gluten-free wraps for those in the GF camp. There’s no stopping the variations and combinations of this delicious and versatile recipe.

Some of our favorite items to put in Hamburger Wraps are:

raw onions, tomatoes, dill pickles, jalapeños, mustard, ketchup, BBQ sauce, and shredded cheese.

(If your still looking for the recipe, click here to find it.)

What combinations are you going try?

Coconut Chocolate Chip Cookies

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These cookies are just yummy.

These cookies are also good for you, or at least better for you than regular cookies made with shortening or even butter.

(Hey, don’t get me wrong, I love butter.)

Coconut oil is my favorite oil to cook with.

It has many many benefits to your health and I love the flavor of it.

Make sure your coconut oil is Virgin Coconut Oil and having it be organic is even better.

I have tried this recipe (from welltravedlwife.com) I pinned and I love it.

My family also likes them.

I did make some substitutes though which are:

sucanant for the brown sugar,

whole wheat pastry flour for the all purpose flour,

dark chocolate chips for the semisweet chocolate chips,

and coconut extract for the vanilla.

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Coconut Chocolate Chip Cookies

1/2 cup coconut oil

1 cup + 1 TBSP brown sugar, packed

2 eggs {at room temperature}

1 TBSP pure vanilla extract

1 3/4 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

12 oz semisweet chocolate chips

1 1/2 – 2 cups shredded coconut {optional- but still amazing without it}

 1.  Preheat oven to 375 degrees F. Spray a cookie sheet with non-stick cooking spray.
2. In a mixing bowl, use a mixer to beat the coconut oil and brown sugar. Add in the eggs and beat until fluffy. Add in the vanilla extract.
3. In another bowl, combine the flour, baking soda, salt and baking powder with whisk. Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon (I used a mixer) until all the flour is incorporated. Add in the chocolate chips+coconut and mix well.
4. Drop by small rounded spoons onto prepared baking sheets. Bake for about 8-9 minutes or until slightly browned around the edges. They will be really soft and chewy, with a slightly crispy edge.
5. Let them rest on the cookie sheet for a few minutes before removing to rack to cool completely.
(Makes about 35-40 cookies)

Recipe-Hawaiian Roll Sandwiches

I found another recipe on my Pinterest board that after I tried it, I knew I would use it over and over.

It is a fast and easy sandwich recipe to feed a lot of hungry people.

That would be my crew 🙂

(Here is the link to the original recipe.)

Ingredients:

1 onion, chopped fine

1 cube of butter

3 tablespoons of Dijon Mustard

2 teaspoons of Worcestershire Sauce (oops not in photo)

3 tsp of poppy seeds

Package of King’s Hawaiian Sweet Rolls

Favorite pre-sliced cheese (I chose Provolone)

Favorite deli-style lunch meat (I chose corned beef)

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1) Preheat your oven to 350

2) Mince up your onion, as fine as you can cut.

3) Melt your butter in a skillet and add your minced onion.  Cook for a couple of minutes until the onion is getting soft.

4) Add your 3 Tbsp of Dijon Mustard and 2 tsp of Worcestershire Sauce and 3 tsp of poppy seeds. Simmer until onions are cooked through.

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5) Leave the onion mixture and take out the entire mass of rolls to cut.

Using a long bread knife or whatever knife you have, cut horizontally through the whole pack of rolls leaving you a top and a bottom. This is kind of tricky so be careful and don’t cut yourself!

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6) Next, put your bottom layer in a pan (cookie sheet or 9×13 pan). Then lather the bottom layer with your onion mixture. (Reserve about 1/4 of the mixture for the very end.)

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7) Now layer your meat and cheese over the onion mixture.

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8) Lastly, add the rest of the reserved onion mixture and place the top part of the rolls over everything.

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9) Cover with foil and put in your 350 degree oven for 20 minutes or when cheese is good and melted.

10) When finished, take out, cool a bit, and then slice down the roll lines.

YUM!

My family ate these up and loved the different, unique flavor of the onion butter mixture with the melted meat and cheese rather than a plain ole meat and cheese on a dry roll.

I liked them because I could make 24 tasty little sandwiches in a short amount of time.

Next time I will try turkey with swiss cheese, or maybe ham with cheddar!

You could really get creative with this recipe.

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Recipe- PW’s Greek Salad

I tried this really simple salad from one of my salad Pinterest pins from Pioneer Woman’s website.  PW’s Greek Salad, was refreshing and something diverse.

I am always looking for different but not complicated salads to try.

This one is a keeper.

Everyone loved it and ate it all up.  Good sign I would say.

Ingredients for the salad:

Romaine lettuce, tomatoes, cucumber, red onion, Kalamata olives, Feta cheese

Cut up salad ingredients,except the Feta, and toss to combine.

Ingredients for the dressing:

Olive oil (1/4 cup), garlic (1 clove), Red Wine vinegar (2 Tbsp), sugar or Agave (1 tsp)

Put all dressing ingredients in a small pint jar with tight fitting lid and shake until combined.  Pour over salad and toss. Now add the Feta cheese and toss a little more.   Serve right away.

Recipe- EZ Spaghetti and Meatballs

Holy cow!  I’ve got a new favorite recipe.  This one rings the bell for me.

Why?

**It is tasty and yummo–I love it

**It is super easy–Waaay easy, 10 min max

**Everyone of my children love it– they all ate it up, even my picky eaters

**It is company worthy to serve to guests–yes, I served it to an important first time guest and they asked for the recipe

Ingredients:

Frozen, fully cooked meatballs, enough to fill the crock pot two-thirds full (see picture below) I get mine at Sam’s Club

28 oz can crushed tomatoes

14 oz can diced tomatoes

1-2 bottles of your favorite marinara sauce (may need 2, see “Note to Self” at bottom of post)

2 tsp of Italian Seasoning (not shown in photo)

Place half the bag of frozen meatballs into crock pot to fill it about two-thirds full.

In separate bowl, mix the rest of the ingredients together.

Pour sauce over meatballs in crock pot and gently stir until the majority of meatballs are coated with sauce.

Cover and cook on high for 4 hours or on low for 6-8 hours in crock pot.

Serve over spaghetti or pasta of your choice. Enjoy.  YUM!

*Note to self:  Since I let it cook for a longer amount of time, like the 6-8 hours, next time I will add one more bottle of marinara sauce to make up for the sauce simmering down.

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