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Top 10 Recipes of All Time

The Top 10 Recipes of All Time on Rants From My Crazy Kitchen, from salads to main courses for dinner, there is something for everyone.

The Top 10 Recipes of All Time on Rants From My Crazy Kitchen, from salads to main courses for dinner, there is something for everyone.

On April 2nd I will be celebrating five years of food blogging, and starting April 3rd I am hosting a blogging event for the first time, #EasterWeek. I can't wait! If you are a food blogger and would be interested in joining us for this delicious event email me at [email protected] and I will add you to the Facebook group. Sometime next week I am also going to share what I've learned in my first five years. Even if you aren't a food blogger, you will probably enjoy it.

The top 10 recipes of all time include something from every year except this one so far. If you are a friend or regular reader, some of these will not be a surprise to you. Let's start with the 10th most popular and work to the top recipe of all time.

The Top 10 Recipes of All Time

10.  Prime Rib Soup

Prime Rib Soup made with stock from leftover prime rib bones.

 

This soup is a big hit every year the day after Christmas. It's so simple, but made with homemade prime rib stock from leftover prime rib, and it's delicious.

9. Polish Coal Miner Piggies (Stuffed Cabbage Rolls-Golabki) 

Pin 631 Share 178 Yum 43 +1 5 Tweet Stumble Email Flip SHARES 857 Stuffed Cabbage Rolls in a sweet tomato sauce with a beef and pork stuffing.

 

Stuffed Cabbage Rolls in a sweet tomato sauce with a beef and pork stuffing. This recipe was a guest post from my husband, with the full on confession that I don't really love them, or cabbage. It's okay, right? Everyone has their own tastes.

8. 95 Easy Crock Pot Dinners

The greatest collection of crock pot/slow cooker recipes ever! Easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of

This might be the greatest collection of crock pot/slow cooker recipes ever! I can only take credit for a few of these recipes ( and mouth-watering pictures!), instead the thanks goes to all the wonderful foodies that contributed to this collection. There are easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of!

7.  Creamy Cucumber Salad 

With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.

 

With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.

6. Crab Bisque 

This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes! This isn’t a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it’s lower in fat than traditional bisque!

 

This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes. This isn’t a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it’s lower in fat than traditional bisque!

5. The Best Egg I Ever Ate! 

The Best Egg I Ever Ate- Cheesy egg topped with bacon, then baked in a puff pastry. Makes a great brunch, Mother's Day, or weekend breakfast dish!

 

The Best Egg I Ever Ate is a sunny side up egg and crumbled bacon baked on a cheesy puff pastry. It makes an excellent brunch or breakfast for dinner recipe!

4. Pan Seared Lemon Pepper Rainbow Trout

Quick, easy pan seared lemon pepper rainbow trout, with fresh squeezed lemon juice, fresh ground pepper, and garlic makes an easy weeknight dinner.

 

Quick, easy pan seared lemon pepper rainbow trout, with fresh squeezed lemon juice, fresh ground pepper, and garlic makes an easy weeknight dinner. I used store-bought trout in this recipe, but it's always popular during trout season!

3. Ham and Cheese Crescent "Roll" Stromboli 

This easy Ham and Cheese Stromboli is made with store-bought crescent roll dough.

 

This easy Ham and Cheese Stromboli is made with store-bought crescent roll dough. For me, it's the only way to make Stromboli at home!

2. Chicken Pot Pie 

Warm, comforting Chicken Pot Pie loaded with chicken and vegetables in a creamy gravy, with a flaky crust. Perfect comfort food and great for snowy days!

 

Warm, comforting Chicken Pot Pie loaded with chicken and vegetables in a creamy gravy, with a flaky crust. Perfect comfort food and great for snowy days! This was one of my first 10 or so recipes, and I wrote it in May. How totally out of season! I've gotten better with seasonal recipes, but still, if I love something, I will share it whenever!

1. Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe) 

This copycat version of Walmart's Broccoli Cheddar Pasta Salad tastes just like the original! This broccoli salad will quickly become a family favorite to make time and time again.

 

This copycat version of Walmart’s Broccoli Cheddar Pasta Salad tastes just like the original! It's been my most viewed recipe almost every day since I first shared it in July of 2013. I love it, my family and friends love it, and with almost 200,000 views, clearly my readers love it.

Get ready more even more yummy recipes starting April 3rd!

Slow Cooker Honey Apple Corned Beef

Three ingredient Slow Cooker Honey Apple Corned Beef made with only apple juice and honey is great for St. Patrick's Day or any day of the week.

Three ingredient Slow Cooker Honey Apple Corned Beef made with only apple juice and honey is great for St. Patrick's Day or any day of the week.

 

Yesterday was Blizzard of 2017 here in the Northeast. 22 inches or more throughout my area, the streets and sidewalks are nowhere near cleared, and I don't see school starting again before Monday. What I'm saying here is I'm going nuts and send wine, please!

Three ingredient Slow Cooker Honey Apple Corned Beef made with only apple juice and honey is great for St. Patrick's Day or any day of the week.

 

I love corned beef, but I usually only make it once or twice a year. When I made it this year I wanted something a little different. I've never gotten fancy with corned beef, just put it in the slow cooker covered in water and the spice packet. No cabbage or potatoes with it for me. I've never liked cabbage and prefer potatoes cooked separately. So, I decided to make my corned beef different by making it sweeter.

Since I decided I wanted to make a sweetened corned beef at pretty much the last minute I had to go with what I had on hand to do it. I was going to do brown sugar, but then I remembered I had thrown mine out a few weeks ago because it was hard and past it's expiration date. The apple juice came from juice boxes for the kids. Don't judge, that's how this delicious Slow Cooker Honey Apple Corned Beef came about.

Three ingredient Slow Cooker Honey Apple Corned Beef made with only apple juice and honey is great for St. Patrick's Day or any day of the week.

 

The corned beef is sweet, but not overly sweet, you can taste the honey, but it isn't sticky. I did include the spice packet to give it a little kick. Then it just simmers in the slow cooker for 5-6 hours until tender. I did include the carrots pictured in the slow cooker, so truthfully mine was 4 ingredients (not including the spice packet). The carrots are a package of rainbow baby carrots that I thought looked good in the grocery store. Any kind of carrots would do, or just leave them out. I'm sure you could substitute cabbage, if you like it.

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Slow Cooker Honey Apple Corned Beef

Three ingredient Slow Cooker Honey Apple Corned Beef made with only apple juice and honey is great for St. Patrick's Day or any day of the week.
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Slow Cooker Honey Apple Corned Beef

Three ingredient Slow Cooker Honey Apple Corned Beef made with only apple juice and honey is great for St. Patrick's Day or any day of the week.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 841kcal
Author: Bernadette Martin

Ingredients

  • 6 pound point cut corned beef brisket including juices from the package and seasoning packet
  • 1 ⅔ cups apple juice
  • 1 cup honey
  • 12 ounces rainbow baby carrots, optional

Instructions

  • Place the corned beef in a large slow cooker along with the juices. Pour in the apple juice. Add the carrots (if using) and seasoning packet. Pour the honey over the corned beef and carrots, making sure to get the full cup with a rubber spatula.
  • Cover and set the slow cooker to HIGH for 5-6 hours, or cook on LOW for 10-12 hours.
  • Remove from the slow cooker and let rest for 5 minutes before slicing. Serve with the strained and excess fat removed juices from the slow cooker, if desired.

Notes

Sliced cabbage can be used instead of carrots.

Nutrition

Calories: 841kcal | Carbohydrates: 44g | Protein: 50g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 183mg | Sodium: 4177mg | Potassium: 1185mg | Fiber: 1g | Sugar: 41g | Vitamin A: 5865IU | Vitamin C: 93.6mg | Calcium: 44mg | Iron: 6.4mg

 

 

Cream Cheese and Parsley Mashed Potatoes

Mashed potatoes are the ultimate comfort food! Take them to the next level with these creamy, indulgent Cream Cheese and Parsley Mashed Potatoes. They are the perfect side dish for special occasion dinners!

Mashed potatoes are the ultimate comfort food! Take them to the next level with these creamy, indulgent Cream Cheese and Parsley Mashed Potatoes. They are the perfect side dish for special occasion dinners!

 

The first blizzard in several years is supposed to hit my area late tonight. We've lucked out the past several years with no major snowstorms and warmer than normal temperatures (it was 76 in the middle of February, in Pennsylvania!), but we are going to pay for it now.

Normal people do Spring cleaning, I decided that since my daughter will be off of school, I'm going to snowstorm clean. That might mean I'm taking the rest of the week off, but I have a corned beef in the slow cooker right now I would like to share before St. Patrick's Day.  While I should be thinking about sharing Springtime recipes, I'm suck in comfort food mode with soups, slow cooker recipes, and mashed potatoes.

I first shared these Cream Cheese and Parsley Mashed Potatoes that I adapted from The Pioneer Woman over two years ago, but the recipe was buried in a post that no longer makes sense, with me talking about a plan I had that I never went forward with. These updated photos are MUCH better, anyway.

Cream cheese makes these mashed potatoes slightly tangy and ultra creamy. They pair well with any meat I can think of. A few weeks ago I made them to go with the Slow Cooker Lemon Garlic Chicken I shared last week. They would be phenomenal with steak. Or eat a big bowl all by yourself while watching TV, I won't judge.

Cream Cheese and Parsley Mashed Potatoes

Mashed potatoes are the ultimate comfort food! Take them to the next level with these creamy, indulgent Cream Cheese and Parsley Mashed Potatoes. They are the perfect side dish for special occasion dinners!

 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Mashed potatoes are the ultimate comfort food! Take them to the next level with these creamy, indulgent Cream Cheese and Parsley Mashed Potatoes. They are the perfect side dish for special occasion dinners!
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4 from 1 vote

Cream Cheese and Parsley Mashed Potatoes

Mashed potatoes are the ultimate comfort food! Take them to the next level with these creamy, indulgent Cream Cheese and Parsley Mashed Potatoes. They are the perfect side dish for special occasion dinners!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 278kcal
Author: Bernadette Martin

Ingredients

  • 1 ½ pounds peeled and sliced potatoes (weight after peeling and slicing)
  • 8 ounces cream cheese
  • ⅔ cup milk
  • 4 tablespoons butter
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • ½ teaspoon garlic salt

Instructions

  • Peel the potatoes and slice about 1 inch thick. Put in a saucepan, cover with water. Bring to a boil over high heat, continue to cook for about 20 minutes or until the potatoes are soft. Meanwhile, cut the cream cheese and the butter into small pieces. If using dried parsley, mix it with the milk and let it sit to soften.
  • When the potatoes are soft, turn off the heat, drain the potatoes, and return to the burner with the heat off. Mash the potatoes with a potato masher. Add the cream cheese, butter, milk, parsley, and garlic salt. Turn the heat back on to LOW an continue to mash until desired consistency. Let stand for 5 minutes before serving. Potatoes will thicken while standing,

Nutrition

Calories: 278kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 405mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 13.8mg | Calcium: 104mg | Iron: 3.9mg

Slow Cooker Lemon Garlic Chicken

Quick to assemble, full of flavor, Slow Cooker Lemon Garlic Chicken, a whole roasted chicken made with fresh garlic, lemons, herbs, and butter. This is a slow cooker recipe perfect for busy families!

Quick to assemble, full of flavor, Slow Cooker Lemon Garlic Chicken, a whole roasted chicken made with fresh garlic, lemons, herbs, and butter. This is a slow cooker recipe perfect for busy families!

 

I've been running into a problem recently. I'm a food blogger that doesn't have time to cook! I've been saying for months now that I need to take a few days and just cook all day long, but I always end up having so much else to do that involves blogging that I simply can't cook like that. That's why I love slow cooker meals that are quick and easy to put together.

We love chicken, and I love making a traditional Roasted Chicken, but sometimes I want something a little bit different and I can't leave my oven on for some reason or another. Slow Cooker Roasted Chicken is perfect for these times.

Slow Cooker Lemon Garlic Chicken

Quick to assemble, full of flavor, Slow Cooker Lemon Garlic Chicken, a whole roasted chicken made with fresh garlic, lemons, herbs, and butter. This is a slow cooker recipe perfect for busy families!

 

I make my Slow Cooker Lemon Garlic Chicken with butter because I love the flavorful sauce it makes, but if you don't want to use butter, that's fine. You don't need any liquid in slow cooker whole chicken. But, I do recommend using the butter, it's amazing! This recipe uses a lot of garlic, two whole heads, but it's not overwhelming. You can choose to cook the chicken only in the slow cooker and then remove the skin before serving, or transfer the cooked chicken to a baking sheet suitable for broiling and broil the chicken for about 10 minutes to crisp up the skin. That's what I did.

I should have taken a picture of the chicken after I broiled it, or plated it up nicely and taken a picture of that, but I was hungry and it was getting late, so for now these pictures will have to do. Forgive me?

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Quick to assemble, full of flavor, Slow Cooker Lemon Garlic Chicken, a whole roasted chicken made with fresh garlic, lemons, herbs, and butter. This is a slow cooker recipe perfect for busy families!
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Slow Cooker Lemon Garlic Chicken

Quick to assemble, full of flavor, Slow Cooker Lemon Garlic Chicken, a whole roasted chicken made with fresh garlic, lemons, herbs, and butter. This is a slow cooker recipe perfect for busy families!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 617kcal
Author: Bernadette Martin

Ingredients

  • 6 pound whole roasting chicken
  • 2 large heads garlic, divided
  • 2 lemons, divided
  • ½ cup butter, melted
  • 2 handfuls fresh mixed herbs like parsley, rosemary, basil, and or oregano, washed and dried
  • salt and black pepper

Instructions

  • Remove the giblets from the chicken, rinse inside and out, and pat dry. Wash your hands.
  • Peel the garlic from one head, separate the cloves from the other but leave unpeeled. Slice one of the lemons into four wedges, the other into eight wedges. Place the 4 lemons wedges and the unpeeled garlic into the bottom of the slow cooker.
  • Season the cavity of the chicken liberally with salt and pepper. Fill the cavity with a mixture of the remaining lemon wedges, peeled garlic, and herbs (about 2 handfuls).
  • Place the chicken in the slow cooker. Pour the melted butter over the top of the chicken, season with salt and pepper. Cover and cook on high for about 5 hours. Baste the chicken every hour and a half, if possible. This isn't necessary but does make the the chicken more flavorful. Cook until the chicken reaches 165 degrees in the breast.
  • If desired, remove the chicken carefully from the slow cooker and place on a baking sheet. Broil for 10 minutes or until the skin is crispy. Strain the liquid from the slow cooker, skim the fat from the top and serve with the chicken.

Nutrition

Calories: 617kcal | Carbohydrates: 3g | Protein: 41g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 203mg | Sodium: 288mg | Potassium: 461mg | Fiber: 1g | Vitamin A: 780IU | Vitamin C: 22.9mg | Calcium: 40mg | Iron: 2.2mg

Spinach Artichoke Pizza

Quick and easy Spinach Artichoke Pizza, made with store-bought pizza dough, canned artichoke hearts, fresh spinach, and Alfredo sauce makes a great meatless meal.

Quick and easy Spinach Artichoke Pizza, made with store-bought pizza dough, canned artichoke hearts, fresh spinach, and Alfredo sauce makes a great meatless meal.

 

"Amanda ate pizza and liked it!! I repeat, Amanda ate pizza and liked it!!" That was my Facebook status on the night of February 23rd. I've written many times about how much of a picky eater she is, and although I can sometimes get her to eat pizza, she doesn't like it usually. She has never liked tomato sauce, not on pizza or on pasta, so I wanted to make a white pizza and see what she thought.

Quick and easy Spinach Artichoke Pizza, made with store-bought pizza dough, canned artichoke hearts, fresh spinach, and Alfredo sauce makes a great meatless meal.

 

I honestly never thought she would like pizza as much as she did this Spinach Artichoke Pizza, she asked me to make it again already. I loved it, too! I also loved how easy it was to make. The only piece of advice I have to give is to make sure that your pizza dough is really warm before you try to spread it out on your pizza pan. I buy a frozen one that the package directions say to defrost completely then let it rise in a covered bowl in a warm place for 45 minutes, but I find that isn't nearly enough time for it to warm up. I would give it at least an hour and a half to two hours. Otherwise the dough is almost impossible to spread out and it makes you want to forget all about making Spinach Artichoke Pizza, through the dough out, and go out for dinner. Not that I would know.

Quick and easy Spinach Artichoke Pizza, made with store-bought pizza dough, canned artichoke hearts, fresh spinach, and Alfredo sauce makes a great meatless meal.

 

Other than the issue with the dough, the only real work involved is chopping the artichoke hearts, and that only takes minute. Assembling the pizza takes another few minutes, and then into the oven it goes for about twelve minutes. Check it after 10 minutes to make sure it doesn't burn.

This pizza will be great for meatless Friday's during Lent, and would be good with cooked diced chicken added to it. For more meatless ideas, check out the vegetarian/vegan sections on this blog.

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Spinach Artichoke Pizza

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Spinach Artichoke Pizza

Quick and easy Spinach Artichoke Pizza, made with store-bought pizza dough, canned artichoke hearts, fresh spinach, and Alfredo sauce makes a great meatless meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 282kcal
Author: Bernadette Martin

Ingredients

  • 16 ounce frozen pizza dough, thawed and warmed
  • 2 cups baby spinach, washed, dried well, and torn
  • 1 cup shredded 6 cheese Italian Cheese blend
  • 10 ounces brined artichokes, chopped into small pieces
  • ¾ cup store-bought garlic Alfredo Sauce (I used Bertolli)
  • 1 tablespoon olive oil

Instructions

  • Preheat the oven to 475 degrees F. Grease a round pizza pie pan with olive oil.
  • Spread the warmed pizza dough onto the greased pizza pan. Top with the Alfredo sauce, spreading it to the edges with the back of a spoon, then the chopped artichokes, spinach, and finally the cheese.
  • Bake in the preheated oven for 10-15 minutes, checking after 10 minutes, until the cheese is melted and the pizza is heated through.

Nutrition

Calories: 282kcal | Carbohydrates: 30g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 733mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 9.6mg | Calcium: 43mg | Iron: 2mg

 

 

Leftover Spaghetti Casserole

Do you have a ton of leftover spaghetti, again? This Leftover Spaghetti Casserole Recipe comes together quickly and easily, can be made with ingredients you have on hand, and is cheesy and delicious!

This Leftover Spaghetti Casserole comes together quickly and easily, with ground beef or turkey, Mozzarella and American cheeses, and store-bought sauce.

 

I'm not really sure I can even call this Leftover Spaghetti Casserole a recipe. I mean, it is, but it's so easy. Basically, you just cook up some ground beef or turkey, mix it with whatever amount of leftover cooked angel hair or thin spaghetti you have, some Mozzarella cheese and American cheese slices, and your favorite marinara sauce. Bake it and dinner is ready in about 20 minutes! You can easily make it meatless if you want.

It's my husbands favorite spaghetti recipe. He started making it years before I did, but he adds a lot more cheese to it, all American, and he cooks it in the microwave. He was living alone when he started making it, and probably tried lots of leftover spaghetti recipes.

Yes, he really loves it, this small plate is all he left me to photograph!

Leftover Spaghetti Casserole

This Leftover Spaghetti Casserole comes together quickly and easily,

 

Did you ever accidentally take a week off? Probably not, that's just me, right? I got really busy last week with nothing having to do with cooking and made simple dinners like tacos and spaghetti with jarred sauce. I shouldn't have even bothered with the spaghetti, except that it finally got me around to sharing this Leftover Spaghetti Casserole idea with you.

I had already made a salad to go with the spaghetti when Amanda decided she want to make soup, also known as I make soup. I don't trust her with knives yet, and too be honest she doesn't really know how to cook other than mixing chicken broth with some herbs, so I do that for her. Wouldn't you know, my husband decided to eat only the soup for dinner.

I ended up with a pound and a half of leftover cooked angel hair spaghetti after I ate some. Did you know that approximately 11 ounces of dry angel hair equals one and a half pounds cooked? I didn't until I weighed it. I'm sure you won't have that much leftover, but that's fine. It just means more meat and cheese to go with the pasta you do have.

This Leftover Spaghetti Casserole comes together quickly and easily, with ground beef or turkey, Mozzarella and American cheeses, and store-bought sauce.

 

Since pasta is one of my favorite foods, here are some more delicious pasta dishes for you to enjoy:

Easy Italian Sausage Lasagna 

Pumpkin Ravioli with Parmesan Sage Cream Sauce

American Pierogi Casserole 

Homemade Penne Alla Vodka

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

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4 from 8 votes

Leftover Spaghetti Casserole

Do you have a ton of leftover spaghetti, again? This Leftover Spaghetti Casserole comes together quickly and easily, can be made with ingredients you have on hand, and is cheesy and delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Keyword: leftover casserole recipe, leftover pasta
Servings: 6
Calories: 625kcal
Author: Bernadette Martin

Ingredients

  • 1 ½ pounds cooked angel hair pasta or thin spaghetti
  • 1 ¼ pounds extra lean ground beef
  • 23 ounces marinara sauce
  • 10 slices mozzarella cheese
  • 8 slices American cheese
  • 2 tablespoons olive oil
  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • Cooking spray

Instructions

  • Preheat the oven to 400 degrees F. Spray a large casserole dish (at least 2 ½ quarts) with cooking spray.
  • Heat the olive oil in a large pan over medium high heat. Cook the ground beef until completely browned, drain if necessary, then stir in the onion powder, garlic powder, and black pepper.
  • Place half of the pasta in the greased casserole dish, top with half of the cheese slices, then half of the sauce. Spread the sauce evenly. Repeat with another layer. Cover with aluminum foil and bake in the preheated oven for 10 minutes.
  • After 10 minutes, remove the casserole dish from the oven, uncover and stir well. Recover and place back in the oven for a least 10 minutes, or until the cheese is melted and bubbly.

Notes

Cook time will vary depending on the amount of pasta you have. Adjust the amount of sauce for a much smaller amount of pasta.

Nutrition

Calories: 625kcal | Carbohydrates: 43g | Protein: 43g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 123mg | Sodium: 1397mg | Potassium: 815mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 7.6mg | Calcium: 564mg | Iron: 5.2mg

 

Bacon Horseradish Dip Heluva Good! Copycat Recipe

Homemade Bacon Horseradish Dip that tastes just like the popular brand! Made with real bacon, horseradish sauce, and sour cream, it's easy to make and full of flavor.

Homemade Bacon Horseradish Dip that tastes just like the popular brand! Made with real bacon, horseradish sauce, and sour cream, it's easy to make and full of flavor.

 

I had been wanting to make a copycat version of Heluva Good! Bacon Horseradish Dip for a long time. It's my favorite of all of the Heluva Good dips! I tried to make it once last summer making the dip with refrigerated horseradish, but I didn't like it because it tasted to vinegary. I found a few recipes online that said to make sure the horseradish is well drained, but there wasn't really any liquid in it to drain.

I didn't try to make it again until just recently, but I had decided awhile ago to give up on the idea of using fresh horseradish and use store-bought horseradish sauce instead. There are a number of brands you can use. In my case, I used Dietz & Watson horseradish sauce, I think it's the best horseradish sauce brand.

Bacon Horseradish Dip

Homemade Bacon Horseradish Dip that tastes just like the popular brand! Made with real bacon, horseradish sauce, and sour cream, it's easy to make and full of flavor.

 

This Bacon Horseradish Dip is almost an exact match to the favorite! The only difference is that the bacon crumbles are a bit bigger than the store-bought. I made them as small as possible by crumbling the bacon in my small food processor instead of trying to do it by hand. After that, it's just the horseradish sauce, sour cream, and a little bit of onion powder, so easy!

I made it again last night for munching on during the Super Bowl, along with Spinach Artichoke Dip and Cajun Ranch Wings. Too bad we weren't having a party, it was just the three of us. Oh, well, that just means more for me!

Here are a few more copycat recipes I've made over the years:

Broccoli Cheddar Pasta Salad ((Walmart Copycat Recipe)

Mozzarella Tomato and Artichoke Salad (Discontinued Walmart Recipe) 

Noodles and Ground Beef Soup (Campbell's Copycat Recipe)

Victory Pig Sicilian Style Pizza  

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

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4.40 from 28 votes

Bacon Horseradish Dip Heluva Good! Copycat Recipe

Homemade Bacon Horseradish Dip that tastes just like the popular brand! Made with real bacon, horseradish sauce, and sour cream, it's easy to make and full of flavor.
Prep Time10 minutes
Refrigeration time30 minutes
Total Time40 minutes
Course: Dip
Cuisine: American
Keyword: copycat recipes, heluva good chip dip, homemade dip recipes
Servings: 4
Calories: 357kcal
Author: Bernadette Martin

Ingredients

  • 8 ounces center cut bacon
  • 12 ounces store-bought horseradish sauce (I used Dietz & Watson)
  • 1 cup light sour cream
  • ½ teaspoon onion powder

Instructions

  • Cook the bacon over medium-high heat until crisp; drain and process until fine in a food processor.
  • Combine the horseradish sauce, sour cream, and onion powder in a medium mixing bowl; stir well. Fold in the crumbled bacon. Cover and refrigerate for at least 30 minutes before serving.

Notes

Cook time denotes chilling time.

Nutrition

Calories: 357kcal | Carbohydrates: 14g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 773mg | Potassium: 443mg | Fiber: 2g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 21.7mg | Calcium: 132mg | Iron: 0.6mg

 

Taco Burgers

Switch up Taco Tuesday with these quick and easy Taco Burgers made with taco seasoning and topped with your favorite taco toppings.

Switch up Taco Tuesday with these quick and easy Taco Burgers made with taco seasoning and topped with your favorite taco toppings.

 

Over the last year or so our daughter has gotten into Taco Tuesday, insisting we have to have it every week. I have the worst confession ever, coming from a taco lover like me. I am SICK TO DEATH of Taco Tuesday!! The only reason I'm sick of it is because she wants the tacos the exact same way every week. The only thing I can change without her complaining is which ground meat I use, beef, turkey, or chicken. Sometimes I can get away with Crock Pot Salsa Chicken  (I really need to update that recipe with better photos!), but that's about it. Always, always crunchy taco shells. When I told her I wasn't making regular tacos last week but was making Taco Burgers instead, I thought her head was going to explode. Guess what I did? Crumbled up her burger and put it over tortilla chips with the toppings. Whatever, we both got our way!

Taco Burgers

Switch up Taco Tuesday with these quick and easy Taco Burgers made with taco seasoning and topped with your favorite taco toppings.

 

You can pretty much use whatever toppings you like on these Taco Burgers. I topped mine with diced tomatoes, onions, minced jalapeno, mixed salad greens, cheddar cheese, and Spicy Guacamole with Bacon. Yummy! I have to say, I really love that guacamole! I just updated that post and photographs last week and I would love for you to check it out, try it, and let me know what you think.

Switch up Taco Tuesday with these quick and easy Taco Burgers made with taco seasoning and topped with your favorite taco toppings.

 

I forgot about the tortilla chips, both to mention them and in one of these photos, see?  These Taco Burgers are great topped with tortilla chips! Just make sure to top them right before eating so they are still crunchy.

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Taco Burgers

Switch up Taco Tuesday with these quick and easy Taco Burgers made with taco seasoning and topped with your favorite taco toppings.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 227kcal
Author: Bernadette Martin

Ingredients

  • 1 ⅓ pounds 85% lean ground turkey or ground beef or chicken
  • 2 packets reduced sodium taco seasoning 1.25 ounces each
  • Suggested toppings:
  • cheddar or pepperjack cheese slices
  • Tortilla chips
  • diced tomatoes
  • diced onions
  • minced jalapeno
  • guacamole or sliced avocado
  • lettuce spinach, or kale

Instructions

  • In a mixing bowl combine the ground turkey and the taco seasoning; mix well. Shape into 4 or 5 equal size patties.
  • Heat a grill pan or grill coated lightly with oil over medium-high heat. Cook the burgers without moving for 5 minutes, turn and cook for about 5 minutes more, topping with cheese if desired. Cook to 165 degrees. Serve on kaiser rolls with desired toppings.

Notes

Nutritional information calculated for the burgers without toppings or buns.  

Nutrition

Calories: 227kcal | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 144mg | Potassium: 322mg | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1.8mg

 

Seafood Campanelle with Spinach Pesto

A quick and easy, yet elegant dinner entree, Seafood Campanelle with Spinach Pesto is perfect for weeknight or special occasion dinners.

A quick and easy, yet elegant dinner entree, Seafood Campanelle with Spinach Pesto is perfect for weeknight or special occasion dinners. Recipe| Seafood | Pasta | Weeknight Dinner | Special Occasion Dinner |

 

I love dinners that are fancy and easy at the same time, more so if it can be ready quickly. This Seafood Campanelle with Spinach Pesto is definitely one of them. Part of the reason it was so easy for me was that I used a Tuscan seafood medley that I found at Walmart that had shrimp, clams, and mussels in it. This isn't a sponsored post, but if I find a product that I love, I have to share it with you. This seafood medley comes frozen, and you don't have to defrost it before cooking. The clams and mussels open quickly without overcooking the shrimp, perfect! If you can't find it, it's easy enough to purchase equal amounts of shrimp, clams, and mussels. Scallops would probably be good in this recipe as well if you don't like one of the ingredients. I myself am a little iffy with mussels sometimes, but these were good.

Seafood Campanelle with Spinach Pesto

A quick and easy, yet elegant dinner entree, Seafood Campanelle with Spinach Pesto is perfect for weeknight or special occasion dinners. Recipe| Seafood | Pasta | Weeknight Dinner | Special Occasion Dinner

 

Campanelle pasta was perfect for the spinach pesto sauce I made. It seeps into the pasta and makes it delicious yet not too heavy. This recipe makes more pesto than you will need, unless you want a really thick sauce. Save the leftovers for another use.  I chose to combine the pesto with the lobster broth and white wine I used to simmer the seafood medley in to thin it out and make it even more flavorful. If you would like a thicker pesto just start with a smaller amount of liquid and adjust from there.  I can find lobster broth right next to the clam juice in my local grocery store, but if you don't have any, clam juice or seafood stock would work just as well. That's another great thing about this Seafood Campanelle with Spinach Pesto, most of the ingredients can easily be changed based on the type of things you have on hand or like.

Spinach Pesto made with olive oil, fresh spinach, Parmigiano-Reggiano, and pine nuts.

 

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Seafood Campanelle with Spinach Pesto

A quick and easy, yet elegant dinner entree, Seafood Campanelle with Spinach Pesto is perfect for weeknight or special occasion dinners.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 850kcal
Author: Bernadette Martin

Ingredients

  • 3 packed cups baby spinach
  • 2 cups olive oil
  • 2 large cloves garlic, minced
  • ¾ cup shredded Parmigiano Reggiano cheese
  • 2.25 ounces pine nuts
  • 1 pound campanelle pasta, cooked to al dente and drained according to package directions
  • 2 packages Tuscan seafood medley (or about 9 ounces each frozen clams, mussels, and shrimp)
  • 1 cup dry white wine
  • 8 ounces lobster juice, substitute clam broth or seafood stock if desired
  • ⅛ teaspoon black pepper

Instructions

  • Cook the pasta and drain, keep warm in the cooking pot.
  • Combine the baby spinach, olive oil, garlic, Parmesan cheese, and pine nuts in a blender or food processor; blend until smooth, set aside.
  • In a large skillet combine the seafood medley, white wine, lobster juice and black pepper. Cover and heat to a boiling over high heat, stirring occasionally. Once the clams and mussels have opened reduce the heat to low, add 1 cup of the spinach pesto and simmer for about 2 minutes.
  • Combine the cooked seafood medley with the broth in the pot with the cooked pasta, mix well. Serve immediately.

Notes

Adjust the thickness of the sauce easily by reducing the amount of lobster broth and white wine, or by adding more pesto. Cover and refrigerate unused pesto. Use within 5 days.

Nutrition

Calories: 850kcal | Carbohydrates: 97g | Protein: 39g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 1075mg | Potassium: 247mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1105IU | Vitamin C: 12.8mg | Calcium: 305mg | Iron: 9.1mg

 

Chicken Zoodle Soup

Healthy and filling, easy to make Chicken Zoodle Soup made with leftover chicken and zucchini noodles, perfect for the cold weather.

Chicken Zoodle Soup

Healthy and filling, easy to make Chicken Zoodle Soup made with leftover chicken and zucchini noodles, perfect for the cold weather.

I got two things for Christmas that I'm completely convinced will now go out of popularity simply because I have them, a spiralizer and a Keurig. Technically, I picked the spiralizer out myself after having thought about getting one for a long time. I always mean to cook healthier, but I admit it's something that I struggle with. I know I could cook healthier things if it was just me and my daughter (seriously, 7 years old and she orders a salad for lunch a few times a week!), but I haven't completely gotten my husband away from red meat and junk food since his heart attack two years ago. So, when I do healthy I almost always do a lightened up version of something less healthy, like this Chicken Zoodle Soup.

Healthy and filling, easy to make Chicken Zoodle Soup made with leftover chicken and zucchini noodles, perfect for the cold weather.

Trust me, I LOVE regular noodles, and chicken noodle soup so much I'm surprised I never shared a chicken noodle soup recipe. This Chicken Zoodle Soup is pretty much exactly the way I make it with regular noodles except I left out celery because I didn't think it was needed with a bowl full of zucchini noodles. I used leftover chopped chicken breast that I had frozen after I made the Chipotle Chicken Naan Pizza, but if you don't have any leftover chicken you can just brown some fresh chopped chicken breast in a little canola oil before adding it to the soup.

I left the spiralized zucchini as long strands like unbroken ramen noodles, but I'm sure they could be easily cut shorter before adding to the broth. The zucchini noodles only take a few minutes to cook, making this a quick, easy, and healthy dinner that we all loved. Yes, my husband loved it, too! I admit I was a little surprised. I think if you try it, you will be surprised how much you like it as well.

Healthy and filling, easy to make Chicken Zoodle Soup made with leftover chicken and zucchini noodles, perfect for the cold weather.
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Chicken Zoodle Soup

Healthy and filling, easy to make Chicken Zoodle Soup made with leftover chicken and zucchini noodles, perfect for the cold weather.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups
Cuisine: American
Servings: 6
Calories: 167kcal
Author: Bernadette Martin

Ingredients

  • 1 cup chopped carrots
  • 1 medium onion, chopped
  • juice of 1 lemon
  • 3 cloves garlic minced
  • 2 tablespoons chopped parsley
  • 8 cups unsalted chicken stock
  • ¼ teaspoon black pepper
  • 1 pound spiralized zucchini (weight after spiralizing)
  • 3 cups cooked and chopped chicken breast

Instructions

  • Combine the chopped carrots, onion, garlic, and parsley in a large pot. Add the chicken stock, lemon juice, and black pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add in the zucchini noodles and the chicken, increase the heat to maintain a simmer, and continue to cook until the zucchini is tender, 5-10 minutes.

Nutrition

Calories: 167kcal | Carbohydrates: 10g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 203mg | Potassium: 853mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3850IU | Vitamin C: 19.3mg | Calcium: 44mg | Iron: 1.4mg