Making fudge is both fast and easy when there is no cooking involved. The process to preparing this no-cook fudge is simple—the ingredients are all mixed together in a bowl, poured into a baking dish and refrigerated until solid. What is great about this recipe is that there is a good chance that you will already have all or most of the ingredients you need to make this fudge on hand. This no cook fudge can easily be made in large batches if needed. You will want to store this fudge in the refrigerator because it will become sticky and will start to melt if left at room temperature for too long.  If you are looking for a simple fudge recipe without the need for cooking, give this one a try. Enjoy.

Ingredients:
1 cup coconut oil
1 cup peanut butter
½ cup cocoa powder
¾ cup honey
1 tablespoon vanilla extract

Cooking Instructions:
Step 1: Line a 2-quart baking dish with wax paper. In a large bowl whisk together coconut oil, peanut butter, cocoa powder, honey, and vanilla extract. Pour the mixture into the lined baking dish. Cover the baking dish and lace into the refrigerator and refrigerator until solid throughout (at least 3 hours). Remove from the refrigerator and cut into squares.
Step 2: Store the fudge in the refrigerator. Take it out only for serving as it should not be left at room temperature for long periods of time.

This recipe is the breakfast version of wet burritos. These smothered breakfast wraps are loaded with crispy bacon, scrambled eggs and cheese, and then topped with sausage gravy! To save time this recipe uses premade sausage gravy but if you would prefer you can make your own. You can add all kinds of different breakfast items inside the burritos such as sautéed green pepper, sautéed onions, and cooked breakfast sausage links. These wraps make a great breakfast or can be served for dinner as well. If you want to get the bacon perfectly crispy, you can view my tutorial on how to cook crispy bacon! The instructions list is a little long but this recipe is very easy to make. If you are looking for a different take on wet burritos, give this recipe a try. Enjoy.

Ingredients:
1lb sliced bacon
10 eggs
Salt and pepper (to taste)
1 teaspoon butter
1 (8 ounce) bag shredded cheddar cheese
10 (10 inch) flour tortillas
nonstick cooking spray
1 (16 ounce) jar premade sausage gravy

Cooking Instructions:
Step 1: Preheat the oven to 375 degrees. Line a large baking sheet with aluminum foil. Separate the slices of bacon and place them side by side on the baking sheet. Place the baking sheet into the oven and bake for 15-20 minutes or until the bacon is crispy. Remove from the oven and transfer the bacon onto paper towels to soak up the fat.
Step 2: In a medium bowl beat together the eggs, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thicken and no visible liquid egg remains. Remove from the pan and set aside.
Step 3: Add the sausage gravy to a medium saucepan over medium heat and cook until heated through. Lay out a tortilla shell onto a flat surface, such as a cutting board. In the center of the tortilla add a couple of bacon slices, top with some scrambled eggs, and shredded cheddar cheese. Roll into burritos by folding the corners towards the center, grabbing the bottom and then rolling up. Repeat until all of the burritos are rolled.
Step 4: At this point you can top the burritos with the sausage gravy and microwave the burritos for about 30 seconds or until the cheese has melted or you can cook them in the frying pan on both sides. To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side). Top with hot sausage gravy for serving.
(Makes 10 Servings)

If you are looking for a delicious side-dish to prepare for the holidays this garlic mashed potato bake could be perfect for you. This mashed potato bake is loaded with creamy garlic mashed potatoes, chives, French fried onions, and cheddar cheese. The mashed potatoes are mixed with garlic, sour cream, butter, and chives. You could add additional ingredients into the mashed potatoes such as parmesan cheese and paprika. You can add more cheese and French fried onions to the top of the casserole if you would prefer. This recipe is easy to prepare and makes a great side-dish for all different types of meals. Enjoy.

Ingredients:
6 medium potatoes (peeled and quartered)
3 garlic cloves (peeled)
¼ cup butter
¾ cup sour cream
2 tablespoons fresh chives (chopped)
1 ½ cups shredded sharp cheddar cheese
½ cup French fried onions

Cooking Instructions:
Step 1: Preheat the oven to 325 degrees F. Lightly butter a 1 ½ quart baking dish. Place the potatoes and garlic cloves into a 3-quart saucepan and add enough cold water to cover the potatoes and garlic. Bring to a boil. Cover, reduce heat and cook for 20 minutes or until fork tender. Drain all of the water from the potatoes and garlic.
Step 2: Add the butter and sour cream to the drained potatoes and garlic and mash using a potato masher or electric mixer until mixed well. Stir in chives. Place the mashed potatoes into the casserole dish. Place into the oven and bake at 325 degrees F. for 20-25 minutes or until hot. During the last few minutes of cooking remove the baking dish from the oven and top the mashed potatoes with the cheddar cheese and French fried onions. Return to the oven and bake until the cheese has melted.
(Makes 6 Servings)

Here is a copycat recipe for the three-cheese chicken penne from Applebee’s restaurant. I have never tried this dish at Applebee’s but this recipe looked too good to pass up. If you enjoy alfredo style pasta dishes you will want to give this one a try. Penne pasta is mixed with alfredo sauce and marinated grilled chicken and then topped with cheese and then baked in the oven. For serving this penne pasta is topped with a bruschetta mixture consisting of tomatoes, basil, garlic, and olive oil. The chicken gets its flavor from being marinated in Italian dressing. If you want the chicken to have a stronger Italian dressing flavor, increase the marinade time. You can either grill the chicken on an outdoor grill, use an indoor grill pan, bake it in the oven, or use whatever cooking method you prefer. Serve with garlic bread. Enjoy.

Ingredients:
2 boneless skinless chicken breasts
1 cup Italian salad dressing
3 cups penne pasta
15 ounces alfredo sauce
8 ounces combination of shredded Italian cheeses (mozzarella, parmesan, and provolone)
4 roma tomatoes (seeded and chopped)
4 tablespoons fresh basil (chopped)
2 garlic cloves (minced)
6 tablespoons olive oil

Cooking Instructions:
Step 1: Preheat the oven to 350 degrees F. Place the chicken breasts into a large bowl, pour the Italian dressing over the chicken breasts. Cover with plastic wrap and place into the refrigerator. Allow the chicken to marinate for at least 2 hours (or longer if you want more flavor).
Step 2: In a medium bowl combine tomatoes, basil, and garlic. Toss with olive oil. Bring a large pot of water to a boil. Add penne pasta and cook according to package directions.
Step 3: Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken from the marinade and place it onto the grill. Discard the marinade. Grill the chicken breasts turning at least once until fully cooked (the internal temperature has reached 165 degrees F). Remove the chicken from the grill and allow it to cool for 10 minutes. Slice the chicken into thin strips.
Step 4: Lightly grease a 9×13 inch baking dish. Drain the noodles and toss them with the alfredo sauce. Stir in the sliced cooked chicken. Pour into the casserole dish. Top with shredded cheeses. Place into the oven and bake at 350 degrees F for 30 minutes or until the cheese is lightly brown and the mixture is bubbly. Top with tomato and basil mixture for serving.
(Makes 4 Servings)

The combination of sloppy joe meat and hot dogs goes perfect together. These sloppy joe dogs are loaded with sloppy joe meat, nacho cheese, and sliced Peperoncini. If you are looking for a good hot dog recipe to prepare to game day, this could be the one. The hot dogs can be cooked using whatever method you choose—outdoor grill, boiled, indoor grill pan, etc. I personally used an indoor grill pan and the results were great. The most work that is involved in this recipe is preparing the sloppy joe meat. The sloppy joe meat gets a lot of its flavor from ketchup, mustard and vinegar. I would recommend using the all-beef hot dogs for this recipe. This recipe makes 16 hot dogs and can serve a crowd of people.  Enjoy.

Ingredients:
Sloppy Joe Topping-
2lbs ground beef
2 celery ribs (chopped)
1 small green bell pepper (finely chopped)
1 small onion (chopped)
1 (8 ounce) can tomato sauce
¼ cup packed brown sugar
¼ cup ketchup
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon garlic powder
Other-
16 all-beef hot dogs
16 hot dog buns
nacho cheese sauce
sliced Peperoncinis

Cooking Instructions:
Step 1: Heat a large skillet over medium-high heat. Add the beef, celery, green pepper and onion and cook while chopping the meat up into small chunks with a spatula until browned. Drain off an excess grease. Stir in tomato sauce, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, pepper, garlic powder, and salt. Simmer for 10 minutes.
Step 2: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium heat. Open the hot dogs buns and place cut-side down onto the grill. Grill for 1-2 minutes or until toasted on the bottom. Place the buns onto the warming rack of the grill or away from the heat.
Step 3: Place hot dogs onto the grill and cook over medium-heat for 6-10 minutes or until heated through, turning  them occasionally. While the hot dogs are grilling heat the nacho cheese over medium-low heat until heated through. To serve—place the hot dogs onto each bun. Top each with ¼ cup of the sloppy joe mixture. Top with warmed nacho cheese sauce and sliced Peperoncini.
(Makes 16 Servings)

These ginger noodles make an excellent side-dish to go with your favorite Chinese or Thai meal. What I really like about this recipe is the combination of flavors that it offers. The dish gets a good amount of flavor from both ginger and sesame oil. It is also both sweet and spicy—the sweetness comes from the honey and the dish gets a little heat from the hot chili oil. There are a variety of different types of noodles you can use for this recipe—soba noodles, chow Mein noodles, thin spaghetti, etc.  To prepare this dish the noodles are boiled in a pot and then tossed with the sauce mixture and sesame seeds. Enjoy. Adapted from simply reem.

Ingredients:
1 (9 ounce) packet soba noodles
2 tablespoons toasted sesame seeds
Ginger sauce-
1 ½ cups finely chopped green onions
2 tablespoons minced fresh ginger
¼ cup chopped cilantro
3 tablespoons sesame oil
2 teaspoons hot chili oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon ground black pepper

Cooking Instructions:
Step 1: In a medium bowl combine green onions, ginger, cilantro, sesame oil, hot chili oil, soy sauce, rice wine vinegar, honey and ground black pepper. Mix well and set aside for at least 10 minutes to allow the flavors to develop.
Step 2: Cook soba noodles according to package directions. Drain (if you prefer cold noodles rinse them with cold water). Stir in the sauce and sesame seeds and toss with the noodles until well combined.
(Makes 4 Servings)

Preparing enchiladas using canned enchilada sauce can get boring after a while and preparing your own is so much better. This recipe will show you an easy way to prepare your own enchilada sauce. Most of the ingredients in this recipe you probably have on hand so it should not be very expensive. The real secret to the flavor of this recipe is the cocoa powder. This enchilada sauce is so easy to prepare—all of the seasoning ingredients are combined and then a little water is added to them to form a thin paste. The paste is added to the pan with the rest of the water and then the mixture is simmered until thick. One the mixture has thickened the tomato sauce is added and it is ready to serve. Enjoy.

Ingredients:
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
½ teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

Cooking Instructions:
Step 1: In a small bowl combine chili powder, flour, cocoa powder, garlic salt and oregano.
Step 2: Stirring constantly slowly add enough water to the seasoning mixture to form a thin paste. Pour into a medium sauce pan and add the rest of the water. Cover and cook over medium-high heat while stirring constantly until the mixture thickens.
Step 3: Stir in tomato sauce. Use in your favorite enchilada recipe.

This French toast pumpkin bake makes a sweet and delicious side-dish to serve for the holidays. The best part about this casserole style dish is how easy it is to prepare—an egg and pumpkin puree mixture is poured over the bread slices in the baking dish and then baked to perfection. This French toast bake can either be prepared the night before and then baked in the morning or you can prepare it and cook it immediately for serving. This casserole is very filling so you should be able to feed several people with just one baking dish full. If you want to can serve this French toast pumpkin bake with syrup or just eat it as is. Enjoy.

Ingredients:
8 pieces of whole grain bread cut into 1-inch cubes
7 eggs
2 cups milk (used almond)
1 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
½ cup pumpkin puree
¼ cup sugar
Nuts for topping (optional)
Powdered sugar for topping (optional)

Cooking Instructions:
Step 1: Grease a 3 quart casserole dish and put sliced bread cubes into the bottom of the dish. In a large mixing bowl, combine eggs, milk, pumpkin puree, sugar, vanilla, and pumpkin pie spice and whisk until smooth.  Pour over bread in the casserole dish, trying to spread evenly.  Push down on the bread pieces lightly with a spoon or fork so that they are saturated by the mix. At this point you can cover with baking dish with a cover or plastic wrap and place it into the refrigerator overnight to bake in the morning or leave it uncovered and cook it now.
Step 2: Preheat oven to 350^oF.  Add nuts to the top of the dish and bake for 35-45 minutes.  The bake will turn light brown when finished.  Sprinkle with powdered sugar and serve alone or with syrup.
(Makes 8 Servings)

There is an endless variety of dips hat can be prepared for football parties and this beef enchilada dip is sure to become a quick favorite. This delicious dip combines beef, enchilada sauce, and cheese to make an amazing dip for football parties. There is no baking involved in this recipe, the entire dip can be prepared on the stove-top and then served. The ground beef is cooked in the pan along with onion and garlic and then mixed with enchilada sauce and finally topped with shredded cheese. You can add whatever ingredients you like into this recipe, such as corn or black beans. Enjoy. Adapted from Add a Pinch.

Ingredients:
2lbs ground beef
½ medium onion (finely chopped)
2 garlic cloves (minced)
2 cups enchilada sauce
2 cups shredded Colby-jack cheese
Sour cream (optional)
Tortilla chips

Cooking Instructions:
Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat. Add in the garlic and onion and cook until tender (about 3 minutes). Stir in the enchilada sauce and top with Colby-jack cheese. Cover and allow the cheese to melt (about 3 more minutes).
Step 2: Top with sour cream and serve with tortilla chips.

These small hamburger sliders are topped off with warm nacho cheese and fresh pico de gallo. If you are looking for an excellent recipe for game day, you will probably want to give this one a try. The hamburger patties are flavored with taco seasoning and you can either cook them on the stove-top or grill them on an outdoor grill. The nacho cheese is very easy to prepare because it is just warmed on the stovetop. The pico de gallo will take a little bit of work chopping up the different ingredients, but for fresh pico, it is well worth the effort. These nacho burger sliders go great served with tortilla chips. Enjoy!

Ingredients:
1 1/2lbs ground chuck
1 packet taco seasoning
1 (15 ounce) can nacho cheese sauce
sliders buns (or dinner rolls)
butter (for spreading)
Pico de Gallo-
4 plum tomatoes (seeded and diced)
1 small red onion (finely chopped)
2 jalapeno peppers (seeded and chopped)
½ cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
salt (to taste)

Cooking Instructions:
Step 1: In a small bowl combine tomatoes, red onion, jalapeno peppers, and cilantro. Season with lime juice and salt. Mix well. Cover and refrigerate.
Step 2: Combine the ground chuck with the taco seasoning. Mix well using your hands until the taco seasoning is thoroughly mixed into the meat. Form the burger into small patties. Heat a large skillet to medium-high heat. Cook the hamburger patties turning at least once until they are fully cooked (the internal temperature has reached 165 degrees).
Step 3: While the burgers are cooking, cut the slider buns in half and spread butter onto the cut side of each bun. Place cut side down into a separate skillet over medium heat and cook until golden brown on the bottom. In a small saucepan heat the nacho cheese over medium-low heat, stirring occasionally.
Step 4: to assemble the sliders—place each slider patty onto the top of the bottom half of each slider bun. Spoon some of the nacho cheese over each slider patty and place some of the pico de gallo over the nacho cheese on each slider. Place the top half of the bun on top of the pico de gallo, cut side down.
(Makes 6 Servings)