Category Archives: Food

Easter Dinner

uu easter fb

Now, I don’t eat ham…I don’t like the texture (although I’ve always had a hard time explaining why), but I grew up in a family who usually did the traditional “Easter Ham” & I have a husband who gets pretty excited about about it as well. For me, Easter is about spring, egg hunts, flowers…chocolate-covered marshmallow bunnies (I’m not gonna lie!), and activities with the kids! I love dying eggs and watching their faces when they discover their baskets in the morning. Even my 17 yr old is excited to discover the T-shirt or comic book hiding among the eggs & treats in his basket (Mommy bunny always puts some non-edibles in the basket as well). Many years ago my mother started making a particular ham recipe that became a family classic. It is now the only one that is asked for in my home, my siblings’ homes, my in-laws have shared it with friends, my husband has been emailing around work…I figured the “cat’s out of the bag” I may as well share it with you all.

Our Easter Dinner consists of Mom’s Coke Ham, Scalloped Potatoes, & a Vegetable, this year I made Garlic Roasted Asparagus. We round it out with my Pineapple Upside-down Cake.

Ham thick side down in pot

Start by placing your Shank Half/Bone-in Ham, thick side down, into a pot on the stove top. Pour 2-liter of Coca-Cola Classic to cover entire Ham, use more if needed (cannot be diet, off-brand, or Pepsi or it doesn’t work the same). Cover with lid, bring to boil then simmer for at least 2 hours.

pour coke over ham

While the Ham is simmering in Coke, it’s a good time to use the oven to prepare the cake or other dessert. I’ve always been a fan of Pineapple Upside-down Cake. I try to do a lot of things from scratch, but given that I’m in the kitchen all day on the holidays anyway having a couple of cheats I think is alright! I use Duncan Hines Pineapple Supreme. If you look on the side of the box there is a skillet recipe; you do need to have a 12+ inch skillet that has an oven safe handle, but it is SO worth it! I’ll paste the link to the recipe on their website below along with the pic of my finished cake. This is my “go to” recipe! I love it. #duncanhinespineappleupsidedowncake

finish with your favorite Easter dessert. Ours is pineapple upside down cake

sprinkle with cloves, brown sugar, and molasses to taste

Now that your Ham has been cooking for 2-3 hours while you got your cake baked & out of the way…Pour the Ham & Coke into a strainer in the sink (be careful, the hot Coke-Cola is sticky & will burn badly if it splashes onto your face). Trim off fat. You can choose to leave the Ham whole or cut it off of the bone in chunks like I do (as pictured). If you leave it whole you must score it well to ensure that the flavors get through it. [I prefer it “chunked” for a couple of reasons. I think that it allows the pieces to all get good & crispy in the oven as well as making sure that the flavor gets all over them.] Sprinkle with cloves, brown sugar, & drizzle with molasses (to taste). Set aside.

Here’s one more “cheat” that I do…I admit that I haven’t yet successfully been able to make homemade, all from scratch, cheesy scalloped potatoes…so sad.  They are always either too greasy, the potatoes are too firm, or the sauce isn’t creamy enough for my liking, as I’m a perfectionist about such things…so, I cheat. I get boxed scalloped potatoes & I embellish them & jazz them up! For our family of 5, I usually use 2 boxes. I always use the “oven method” on the box. Follow all of the steps up to stirring in the potatoes…STOP! Add a small handful of shredded sharp cheddar (I get Tillamook extra sharp white cheddar, it’s awesome & a great price at Costco)  & 1 bunch (just shy of a cup chopped) green onion. Stir it up good then add the potatoes. Sprinkle a little more cheddar on the top (to get that nice crispy goodness) then bake as directed.  So much better than straight outta the box!

if you're gonna cheat, they're SO much better

While the potatoes are in the oven, clean asparagus under cool water. (To remove woody ends from the asparagus, gently bend the end of each spear until it snaps naturally.) Lay on a paper towel & pat dry as you can, you don’t want them to steam in the oven.

once dry spread single layer drizzle generously with olive oil then sprinkle with sea salt, fresh ground pepper, and garlic

Next, spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle with sea or kosher salt, fresh ground pepper, & garlic (I use a little garlic mill, but you can use granulated as well). Finally, pop in the preheated 425-degree oven & roast the asparagus for about 10 minutes. The secret is for the oven to be very hot without the veggies getting overcooked & wimpy.

finished asparagus

Now that the asparagus is done, crank the oven temp up as hot as it will go (ours goes up to 550) & throw the ham in for 10 min (15 min if you left it whole), then rearrange the pieces, sprinkle more cloves, brown sugar, drizzle more molasses, & turn on the broiler on high. Set the timer for 7 minutes & go get the table set. (The broiler gets it good & crispy around the edges.)

after 10 minutes rotate sprinkle again cook another 10 repeat sprinkling again then broil on low for 5 if you want extra crispy

Dinner is done!

Dinner is served!

Coke Ham

  • 1  Shank Half/Bone-In Ham
  • 1  2 Liter Bottle Original Coke-Cola
  • Brown Sugar
  • Molasses
  • Cloves

Place Ham, thick side down, into pot on top of stove. Pour Coke-Cola over ham. Cover with lid, bring to boil. Simmer for 2-3 hours. When 2-3 hours have passed: Heat oven as hot as it will go (probably 550); Pour ham and Coke-Cola into strainer in sink; Transfer ham to an oven proof pan (either the entire ham or cut from bone & place in pan, but either way trim fat first; if whole ham in dish you must score it by cutting slashes all over it so the next ingredients will seep down inside); Sprinkle with cloves, brown sugar, & molasses (to taste); Put in oven for 15 minutes (If you cut the ham from the bone, you’ll need to cook 10 minutes in the oven then rotate pieces, add more cloves, brown sugar, & molasses, then cook another 7 minutes on broil to crisp it up.

Garlic Roasted Asparagus

  • 1 bunch Asparagus
  • 4-5 Tbsp Olive Oil
  • Kosher Salt or Sea Salt, to Taste
  • Fresh Ground Pepper, to Taste
  • Ground Garlic, to Taste

Preheat oven to 425 degrees. Clean asparagus under cool water. Remove woody ends from the asparagus by gently bending the end of each spear until it snaps naturally. Lay on a paper towel & pat dry as you can (you don’t want them to steam in the oven).  Next, spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle with sea or kosher salt, fresh ground pepper, & garlic (I use a little garlic mill, but you can use granulated as well). Finally, pop in the preheated oven & roast the asparagus for about 10 minutes. The secret is for the oven to be very hot without the veggies getting overcooked & wimpy.

Super Easy, Family Pleasing Chicken


Do you ever have one of those moments where you are contemplating what you’re making for dinner at like 2 o’clock in the afternoon, then you remember seeing something in your inbox a couple of days before that you’re pretty sure you have all of the ingredients for?

You find it, it looks okay & you realize that with a few modifications you’re pretty sure everyone would like it.

If you’re lucky you’re right. If you were me this last week, you were amazed because they LOVED it so much I just made it again tonight. This time I took pictures for you all!

Preheat your oven to 350 degrees.


8 oz of French Dressing


1 packet of onion soup mix



A generous dusting of granulated garlic & a pinch or 2 of cayenne (more if your family likes things hot).


8 oz of apricot preserves
(You could sub orange marmalade if you want it a little less sweet, but it’s not crazy sweet anyway…)


Mix it up well & set aside.



Fill a glass baking dish with chicken thighs & season liberally with salt & pepper. (I used about 10-11 boneless skinless chicken thighs). Then pour on the sauce & spread to cover the thighs evenly. Place into a preheated oven & cook for 60 min.


When the timer goes off turn on the broiler to low for 8-10 min. This caramelizes the top just enough to make it awesome.



And here we are! I served it with rice & salad the 1st night, peas the 2nd.
Leftovers heated up well too…this one was awesome!

Teens, the toddler, the hubby, & I all loved it & that is a rare occurrence!

Go love someone!

What’s in the Fridge/Freezer Soup

Today was a cold one again! I don’t think that it got above 20 degrees! Clearly it’s a soup night!
Kinda perfect considering I have a leftover roasted chicken in my fridgerator with barely any meat on it (stock-ready, I call it). We’ll start there!


For my Homemade Chicken Stock (sure to cure what ails you) your basic ingredients are:
Roasted organic chicken carcass
2 carrots, halved
2 ribs celery, halved
1 med-large onion (your favorite variety), quartered
1 bulb garlic, quartered
1-2 Tbsp whole peppercorns
2 whole bay leaves
1/4 C apple cider vinegar
A pinch of turmeric
1-2 tsp sea salt (depending on size of pot & how much water)
Splash of cooking sherry
(You can always add additional veggies if you have some that are close to turning as well. Peppers add wonderful flavor to stocks, as do cabbages. Root vegetables like beets do as well!)

If using a crockpot, put everything in, cover with water. Cook on high for 4 hours, then set on low for 3-6 hours.  
(My crockpot cooks hotter than most. I usually cook on high for 2-3, then overnight on warm.) 
If cooking on the stove, bring it to a boil, then allow to simmer for at least 2 hours. Remember that the longer it cooks the more of the goodness come out into the broth. You don’t want it to reduce though. Be prepared to add water to it if needs be, just bring it back up to boil, then back down to simmer again.

Once its finished cooking, pour the broth through a fine mesh strainer reserving the broth in a large bowl or another pot. Allow the juice to drip out of the vegetables & carcass for a few minutes before you toss it aside.

Onto the rest of the soup…
I know I’m making a poultry-based soup, as I don’t eat much red meat & I’m making fresh chicken stock. I really hadn’t planned for soup today until I looked outside!


This is the view from the door! I do not feel like going to the store…I guess it’s time for “What’s in the Fridge/Freezer Soup”
When I look out in the freezer to grab the chicken, assuming that I’ll be grabbing breasts, thighs, or a combination of both I see these, which I bought at Costco last week


Chicken Andouille Sausages! Its on! Now the decision is noodles, rice, or barley? The traditionalist in me says beans & rice of course, or maybe barley instead of rice…but I have a 2 year old…rice in soup=messy mess. And I have an autistic teen who is picky about veggies, but if they are all in a dish together, he’ll eat them, so they really need to be in the soup…
I decided our dinner:

“Spicy Chicken Noodle Soup”

While the stock was cooking I gathered my ingredients,


Egg noodles (after the picture was taken I measured about 4 cups, dry, into a bowl to be cooked once the stock was finished. You should always add them precooked or they will end up too mushy),

2 C frozen peas (you could use fresh too),

2 C carrots (sliced),

1/2 – 2/3 C some fresh parsley (chopped or minced to your liking),

salt & pepper,

1 Lbs + package Chicken Andouille Sausage


I defrosted & cut up the sausage (these are already cooked, if you haven’t tried them you really should. All natural, gluten free, super tastey!)

Once the stock has finished cooking & is straining, cook your pasta to al dente. Strain as well, reserving a little of the water just in case you need to add a little liquid to your pot.
Pour the stock back into the pot. Add the sausage, carrots, peas, & parsley.




Then add the noodles bring to a low boil season to taste with salt & pepper. Cook until carrots are tender (about 20-30 min depending on how thick you sliced them).  If your stock is too concentrated or there is not enough liquid add hot water you reserved from your pasta.

Of course you can make anything for your “What’s in the Fridge Soup,” but this turned out pretty awesome, so I thought I’d share!

Have a wonderful night!

Homemade New England Style Clam Chowder!

We used to live in the Seattle area, a place where any night of the week, any month of the year, you could go ANYwhere and find a good chowder, scratch that, a near perfect chowder, without too much hassle. I never even attempted to make a clam chowder from scratch before, because we could order it regardless if we were eating from a place with a drive-through or a fancy restaurant.

Now, however, we live in beautiful Northwest Montana! A couple of restaurants serve clam chowder on Friday nights. (I rarely crave clam chowder, by the way, on a night designated by a restaurant’s specials!) One of those is actually really good, the other is a really close second. Another restaurant, a finer dining establishment who specializes in seafood, serves chowder, but they are a bit spendier so we don’t go there often and its usually a “seafood chowder” not a clam chowder. (When I’m craving clam chowder, “seafood chowder” isn’t going to cut it.)

The past couple of months I decided to start my search for good New England Clam Chowder recipes. (For fans of Manhattan style, sorry, I’ve never actually eaten it! I hate to admit that, but I haven’t! If anyone can recommend a good recipe for it, I will try it though. I was raised on the creamy goodness of New England & that’s what I know. I’ve always been curious about the red sauce, just not curious enough to order it in a restaurant, my bad). When I see friends post about their recipes I ask questions, I research & compare online…the search has been long. The recipe below is the collaboration of about 3 different recipes that I have merged & tweaked into something that worked out pretty well. I used techniques from one & seasonings from another & mixed them all together & added a bit of me in there too. The family loved it & I think that you will too. Please feel free to comment below if there is anything that you would add or do differently, this was my first attempt.

*Everyone likes their clam chowder a little differently. Our family likes a really thick chowder, so at the end I made a roux with 1 stick (8 Tbsp) butter and equal amount of flour (8 Tbsp or 1/2 C) and stirred it into the pot until it was thoroughly mixed into the chowder. You could make the roux and stir it in, a couple Tbsp at a time if you want until it is the desired thickness. It was just more of a soup consistency than a chowder consistency at finish, I thought.*

**The recipes that I found online gave good instructions on using fresh clams. Given that I no longer live on the coast, I opted to use canned (which is common for chowders, so I don’t feel like a schmuck). I don’t want to post the fancy fresh clam instructions as if the are my tips that I used. When I get my hands on some good clams & try it myself, & take some photos, I will update this post with those tips & photos as an option as well. I feel fake putting someone else’s “how to” on here as if it were mine when I haven’t even tried it yet. I will list the quantity you would need for fresh clams so that you can look up proper technique if you would like.**


Clams: fresh-14 Lbs, medium-size hard-shell clams (topneck or small cherrystone) washed and scrubbed clean;                        canned– 8 cans chopped clams (reserve juice) and 4 bottles of clam juice                                8 slices thick-cut applewood or hickory smoked bacon cut into 1/4″ pieces (I prefer applewood, DO NOT USE MAPLE)                                   2 large yellow onions, diced                                             4 Tbsp flour                   6-8 medium russet potatoes, peeled and diced                                                   1 cup cooking sherry                                                            2  large bay leaves         2 tsp fresh thyme                                                                   2 c heavy cream               4 Tbsp minced fresh parsley leaves                            2 tsp Italian seasoning 1/2 tsp dill                                                                                 black pepper                       salt                                                                                                white pepper

Here we go…

Before we get started, when I cooked this (& took the pictures) I wasn’t sure exactly how much it was going to make. It ended up making enough for everyone to have exactly 1 large bowl (the toddler 1 normal her-sized bowl) and my husband a little extra. No leftovers. I hate it when there are no leftovers because I actually schedule “leftover nights” into our menu calendar! I cook, generally, 4 nights a week, my husband cooks 1 night a week (or sometimes we’ll go out or to a friend’s house or something) & then we have a couple of nights devoted to cleaning out the fridge! My 12 year old is a Chowder Connoisseur & was hoping for leftovers! I, got everyone dished up, ate, then because it turned out so good was going to fill a bowl to get a pic for the blog, but alas…you get pics of pots, but no finished bowl this time, because it all went into tummies instead…

My point you ask? The amounts listed in the ingredients above are double what I used when I made it for my family of 5 (4+a toddler). The pictures that I took during the cooking process will look like less than what is reflected above, or you may think that I have the roomiest pot EVER.  If you have a smaller family, but enjoy chowder, I would leave it & enjoy leftovers. If you have a larger family, double it! Most of us would have happily enjoyed a second bowl & were very sad, luckily we had rolls & salad…onto our chowder!

First I drained my clams reserving the clam juice into a medium bowl or large Pyrex measuring cup. I looked for the highest quality clams I could find since canned were my best choice right now. Many quality natural food stores carry them too. You want to look for clams that are in their own natural juices or broth. If that is not what the label indicates, please do not reserve the juice & purchase an extra couple of bottles of natural clam juice/broth, & rinse & strain your clams a few times before it is time to put them into the chowder.

Time for the bacon!

Image Image

Fry the bacon in a large pot over medium-low heat until the fat renders and the bacon crisps. Add the onion to the bacon and saute until softened (about 5 minutes).


Add the flour and stir until lightly colored (about 1 minute). Gradually whisk in the reserved clam juice, then the sherry. Add the potatoes, bay leaf, Italian seasoning, black pepper and thyme. Simmer until the potatoes are tender (about 10 minutes).

Image                              Image

Add clams, cream, dill, and parsley. Add salt and white pepper to taste, and bring the dish to a simmer. *This is where I added the roux, again some like it soupier, some like it thicker. Remove from heat and serve with oyster crackers or hearty bread.


This last pic was just before the final roux. Next time I make it, I will take pics in bowls with happy satisfied kids’ faces who got second helpings. I really wasn’t sure exactly how much it would make or how it would turn out, I don’t make homemade cream-based soups & sauces often. My (also Seattle area raised) hubby compared it to Anthony’s Homeport, which is kinda of a Seattle staple for seafood lovers, so I am satisfied. I hope you & your family like it. Please click “follow” if you like what you see here, & comment below if you have any imput or would like to see anything specific from me. I love experimenting with new things! ~paige


Honey Mustard Chicken


This is one of our new favorite recipes in a pinch!

It is super quick, super easy, not too bad for us, & we always have all of the ingredients we need…here’s what you need:

6-8 boneless, skinless chicken breasts or thighs (if you use thighs, throw a couple more in there!)                                                      1/2 C honey          1/2 C dijon or spicy brown mustard          1 tsp dried basil          1/2 tsp paprika          salt & pepper                          That’s it!!           I usually serve it with brown rice & steamed broccoli

Here’s the scoop:

Lightly salt & pepper both sides of (thawed, if frozen) chicken and put into glass baking dish(es).


Preheat oven to 375 degrees. While oven is preheating, work on the sauce.


measure the honey into a small mixing bowl. (Use local, organic honey when available. It can help with seasonal allergies, help support local family farms, help your carbon footprint, & it usually tastes better than the commercially processed stuff!)


Add the mustard and stir it up good. It should be well blended so that you can’t see a separation between the honey and the mustard. If I were making this for just my husband & I (or my father), I would experiment with different spicy mustards, maybe even a horseradish mustard or a spicy stone ground (…wasabi mustard?). For the family, however I usually use either dijon or a standard spicy brown deli mustard. Its enough zip without being too much for any picky eaters. If you are someone who likes things a little sweeter you could add a touch more honey, if you like things a little less sweet you can add a touch more mustard, but you will want the whole cup of sauce for this quantity of chicken so that it doesn’t dry out. (It will also give you a little extra sauce when its done that you can drizzle on your rice.)


Next, mix in the seasoning…again, make sure that they are mixed in thoroughly.

Now you can brush HALF of the mustard sauce onto the top of the chicken & put it in the oven for about 35 minutes. Reserve the second half of the sauce.


After 35 minutes, turn each piece of chicken and brush the other side with the reserved sauce. Put back in the oven for another 15-20 minutes.

Usually I start the rice cooker after I get the chicken in the oven. Then I start the broccoli steaming about halfway through the process. If you were cooking this during the summertime, a broccoli slaw or broccoli salad, or a fresh kale salad with cranberries & bleu cheese & nuts would be lovely!


I have to apologize for the finished plate pic today…we were done eating when I realized that I didn’t take a finished pic so before I put leftovers away I put some pieces together on my plate…mwah mwah…

next time I make it, I will do it right & it will look pretty & the plate will look…not so…used…HA!

Happy Cookin’!


Zesty Taco Soup

Clearly we are in need of a little spice during this super chilly winter season. For those of you who don’t know….the high for today in my neck of the woods (Flathead Valley, Montana) is around 1 degree (not including any wind chill factors). This varies greatly from town to town. School was canceled today for my friends, just south about 17 miles because it was so windy that the cold was unbearable this morning.

Yesterday I posted a lovely, cheesy Mexican casserole & today for dinner, as requested by my 12 year old so, I’m making a crock pot full of my Zesty Taco Soup. This recipe was developed last fall when I started pulling things out to prepare my sister’s Chicken Tortilla Soup, then realized that I had no chicken breasts…or thighs (my backup)…only ground turkey. I looked at the recipe, compared it to my Turkey Chili recipe, made a few notes & tweaks & there we were!

*I will warn you by saying that I am a crock pot addict. I am a busy gal who never has enough time for anything, AND I love to cook. The crock pot has saved my life! It allows me to prepare homemade soups, sauces, casseroles, even some desserts on days when I just wouldn’t otherwise have the time. If you don’t have one get one. And please don’t waste your time or money on a cute little one that barely fits a couple cans of soup in it. Seriously, what are you going to make in there anyway? Spend a little more & buy the big one. Even if you live alone, & here’s why…most crock pot recipes are made for the big pots (& if they’re not, it’s easier to multiply a recipe than divide a recipe!). Make more & freeze it or can it, or give it away. Especially if it’s soup or sauce! Soups & sauces freeze & reheat REALLY well. You just need to pour it into smaller containers so that it cools quickly, then put it into labeled freezer bags with the date on it. Most stuff you can keep in the freezer for a year, sometimes more. Look it up online if you’re unsure. Stepping off of my soapbox now…*     

Onto the yummies…

1 package Ground Turkey          1 can Black Beans          1 can Kidney Beans          1 can White Beans              2 cans diced Green Chilies                1 can diced tomatoes with chilies          1 yellow onion diced                    64 oz chicken sock                            1-2 packets (to taste) taco seasoning          1 can tomato sauce          1 cup frozen corn                                    (optional) avocado, green onion, & sour cream to garnish                           *I try to get hormone free turkey & organic canned goods & produce as much as possible. Retailers like Costco are excellent about prices when it comes to organic canned beans, tomato sauces, & chicken stock, I highly recommend you price compare if you haven’t already. We are on a tight budget in my home, but I have found that retailers like Costco are really doing their part to keep cost down on organic products when possible.*

Turn the crock pot onto HIGH. Put in the ground turkey. You can put it in right from frozen as long as it’s going to be cooking for at least 6-7 hours total. (Usually 1 package is about 1.25-1.3 lbs, that’s what I use. For me the beans are the star, if you like more meat, feel free to add more.)  Once the heat has started to move through the pot, add the onions, corn, & taco seasoning.


Next, add your chilies & tomatoes w/chilies to the pot. Stir.


While the onions & meat begin to cook a bit, it’s time to prepare the beans. Most people don’t realize that canned beans need to be prepared, especially if they’re organic…wrongo bongo!


Canned beans don’t need to be pre-cooked, but they do need to be rinsed! They are sitting in this lovely sodium-filled goo which keeps them a wonderful consistency when canned, otherwise they would turn to mush. We don’t want to eat the goo, however, & many people do. It is a preservative that isn’t good for us, it is meant to be discarded, not ingested. Please rinse your beans!

I have chosen Black beans, Kidney Beans, & Garbanzo Beans. Garbanzos, mostly because I am out of other white beans & I enjoy have tricolor beans in soups, but also because I  have children & all children like Garbanzos because they look like butts! Sorry, but it’s true! Little beige bottoms floating in your bowls is funny & they will eat them!

Once they are rinsed, add the beans to your pot. Stir.


Now that all of our solids are in & starting to cook, we can add our liquids. Usually I use homemade chicken stock, but this soup has so much flavor all ready, that it almost would be a waste. I use organic store bought chicken stock, & 1 can or tomato sauce. This fills the pot. Stir it up good. Put the lid on & Set the timer for 5 hours if the turkey was fresh or 7 hours if it was frozen.

I like a little dollop of sour cream or a sprinkle of cheese on top & green onions &/or avocados. Serve it with tortilla chips to dip.


Have a wonderful afternoon & keep warm!


Quick ‘n Easy, Super-Yummy Mexican Casserole

This is one of my family’s favorite casseroles! It was inspired by a recipe that my mother emailed me. I tweaked it…a lot, & it is quick, easy, inexpensive, versatile, & tasty. You can make it vegetarian, gluten-free, vegan, super meaty…I can easily increase the quantity for a potluck or bring it down for just my husband & I.

To start, you need enough burritos to line a glass baking dish. I use frozen bean burritos, the ones with refried beans, but you can use any variety. (You could even roll your own if you are so inclined.) Cut them to fit tightly into the dish. *Let them thaw in the dish before baking or you will have to increase baking time. I usually put them in the casserole dish a couple of hours before I’m ready to bake them.*


Personally, I like this dish without meat, but all of the men in my house prefer some chewable protein in it, so we have compromised on ground turkey. I usually cook it up, much like I would for tacos.


Then I add diced chilies, 1 can of diced tomatoes with chilies, & some sliced olives.


Okay…here is the one ingredient that I wish I could replicate using something more natural or homemade…


Campbell’s Condensed Fiesta Nacho Cheese Soup…If I could figure out how to mimic it using natural ingredients, I would! If anyone else has any ideas or know how, please share!

I use one can of the above soup, an equal amount of sour cream. (If you wanted to make a vegan or dairy-free version, you could omit the cream soup & use Tofutti Better Than Cream Cheese & Better Than Sour Cream or similar brand, then add some extra spices.)  I also sprinkle a small sprinkle of shredded sharp cheddar cheese into the mixture too. Stir it well.

Smear the sauce mixture evenly over the burritos, making sure to schmoosh (that’s a technical term) into all of the cracks & gaps.


Once it is evenly spread out, sprinkle with shredded cheese.


Preheat the oven to 435 & bake for about 35 minutes (as long as the burritos were completely thawed, a little longer if they were still frozen).



I hope that it makes mouths as happy in your home as it does in mine!