Category Archives: cheesy

Easy Peasy Pizza Bake

I have been making this insanely easy pizza bake for a few years now, and my husband swears it gets better every time.  I came across the original recipe on the Betty Crocker website but changed it up quite a bit to make it much better!

The ingredient lineup

You should be able to find the pouches of Cheddar-Garlic biscuit mix at Walmart or Dollar General, but if you can’t, 2 cups of regular Bisquick will work (you can add garlic to it if you wish).  Mozzarella cheese or an Italian cheese blend works best, but all I had on hand was this Mexican blend, and I wasn’t fixing to go to the store, so that’s what I used!   Also, you can use any pasta sauce you want.  I just REALLY love the Hunt’s Zesty & Spicy brand…and it’s cheap 🙂

Preheat your oven to 375.  Then, start by mixing up the biscuit mix with the amount of water called for on the back of the pouch (1 cup for both pouches).  I also added a little Italian seasoning into my biscuit batter.  Mix until combined, being careful not to overmix.

Spray a 9 x 13 casserole dish with nonstick spray.  Drop half of the biscuit batter, by tablespoonfuls, into the dish at evenly spaced intervals.  The bottom of the dish will not be completely covered.

It should look roughly like this.

Now, pour half of your can of pasta sauce on top of the biscuit dough, then top with half of the pepperonis.

Sprinkle on 1/8 cup of parmesan cheese, then add a layer of the shredded cheese.

Repeat the layers, starting with the biscuit dough.  Drop the remaining dough by spoonfuls into the gaps where there is no dough already (Did that make sense?  It kind of didn’t when I wrote it.  LOL)  When you’re all done with layering, it will look like this:

Bake for approximately 20-25 minutes, until cheese is bubbly and biscuit dough is cooked through.

And you have a quick, easy, cheap meal that is also delicious!  I also love that you can change it up by using different meats, different cheeses, sauces, even different herbs and spices in the biscuit dough.  You are sure not to have any leftovers!

Easy Peasy Pizza Bake

(adapted from Betty Crocker)

2 packages of Bisquick Cheddar Garlic biscuit mix, 7.5 oz each

1 cup water

1 jar of any pasta sauce, 24 oz (Hunt’s in the can works great)

1.5 oz sliced pepperoni (about half of a small package)

1/4 cup grated parmesan cheese

1 1/2 cups shredded cheese (mozzarella, cheddar, whatever you have on hand)

Preheat oven to 375.  In a medium bowl, mix both packages of biscuit mix with water.  Stir until combined.  Spray a 9 x 13 baking dish with nonstick spray.  Drop HALF of biscuit dough by tablespoonfuls in evenly spaced intervals in baking dish.  Cover with half of pasta sauce, then half of pepperoni.  Sprinkle on half of parmesan cheese, then 3/4 cup of shredded cheese.  Repeat layers, starting with other half of biscuit dough.  Drop by spoonfuls into gaps that have no dough.  Finish with the remaining halves of the pasta sauce, pepperoni, parmesan, and shredded cheese.  Bake for approximately 20-25 minutes, until cheese is bubbly and biscuit dough is cooked through.


This recipe was shared at:

 Momnivore’s Dilemma Creative Juice Thursday
MizHelen’s Country Cottage’s Full Plate Thursday
Everyday Tastes’ It’s a Keeper Thursday
Allie Makes’ Making it with Allie Thursdays
Bizzy Bakes’ Bake with Bizzy

MexiCrescent Casserole

I first came across this recipe on the fab blog, Kristi’s Recipe Box, where it is called Taco Squares.  I like that Kristi’s recipes are really simple and you’re very likely to have everything you need for them in your fridge already.  While I wanted to make this recipe, I also decided to step it up a little.  Here’s my take.

The ingredient lineup.

You’ll need a pound of ground beef, a packet of taco seasoning, a cup of shredded cheese, a can of Ro-tel, a tube of crescent rolls, and garlic.

Start by browning your meat.  When it’s done, drain the grease and put the meat back into the skillet.  Add half the pack of taco seasoning, 1/2 teaspoon minced garlic,  and 1/3 cup water.  Simmer until thickened, then add half the can of Ro-tel, drained.

Spray a 1 1/2 quart casserole dish with nonstick spray.  Open the tube of crescent rolls and unroll them gently, taking care to avoid breaking them into triangles.  Place half of the crescent rolls in the bottom of the dish.

Sprinkle with 1/2 cup shredded cheese.

Spread the ground beef mixture evenly over cheese.

Top meat with the other 1/2 cup shredded cheese, then place the other half of the crescent rolls on top of the dish.

Bake at 375 until the top is golden brown and puffy, about 12 minutes in my oven!

I call this a casserole rather than squares because we just cut ourselves big slabs of it.  LOL.  My husband ate his plain but I put a dollop or sour cream on top of mine, and it was delicious!!  Good thing there are only 2 adults in the house though, because this didn’t last long.  If you have a bigger family, I would recommend doubling the entire recipe and baking it in a 9 x 13 pan.

Look at all that melty cheese...

MexiCrescent Casserole

(Adapted from Kristi’s Recipe Box)

1 pound ground beef

1 tube crescent rolls

1 can Ro-tel

1 cup shredded cheese

1 pack taco seasoning

1/2 teaspoon minced garlic

1/3 cup water

Preheat oven to 375 degrees.  Brown ground beef then drain fat.  Add meat back to skillet, then add 1/2 pack of the taco seasoning, minced garlic, and water.  Simmer until thickened, then add half the can of Ro-tel, drained.  Mix well.  Spray a 1 1/2 quart casserole dish with nonstick spray.  Unroll crescent rolls carefully, and place half in the bottom of the casserole dish.  Top with 1/2 cup shredded cheese.  Add ground beef mixture on top of cheese, then add other 1/2 cup of cheese on top of meat.  Top dish with the other 4 crescent rolls.  Bake until golden brown and puffy on top, approximately 12-15 minutes.  Enjoy as is or with a dollop of taco sauce or sour cream.


At Home with Haley’s Recipes I Can’t Wait to Try
Not So Homemade’s What’s Cooking Wednesday
Hugs & Cookies XOXO’s Wonka Wednesday
Someday Crafts’ Whatever Goes Wednesday
Sew Much Ado’s We Did It Wednesday
Passionately Artistic
Sugar & Dots What I Whipped Up Wednesday
This Chick Cooks
My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday

Easy Slow Cooker Cheesy Scalloped Potatoes & Ham

Have I told you how much we’re loving our slow cooker lately?  The funny thing is, it’s gotten more use in the past few weeks than it has in the past few years.  One of the best things about making food in the slow cooker, is that many of the recipes are so easy, they will even make your husband like to cook!  My husband made this recipe recently, and he also took the pictures–so forgive us if they’re not perfect 🙂

Only a few ingredients!


Seriously, you only need to go to the store for 3 things…which you may have already.  Two boxes of Au Gratin potatoes mix, an 8 ounce package of diced or cubed ham, and a can of condensed cheddar cheese soup.

Spray the inside of your slow cooker pot with non-stick spray.  Put both packs of dried potatoes and both seasoning packets into the slow cooker.



Then add the ham on top of that.



In a large bowl, mix the can of cheddar soup with 3 cups of water.  Add about 3/4 teaspoon of black pepper, and any other spices you may want to throw in.  I added a dash of Italian seasoning.  You could also add garlic, red pepper flakes, parsley….

Stir until the soup thins out.


Then pour the mixture on top of the contents of the slow cooker.  Do not mix!

You can then cook on low heat for approximately 7 hours, or cook on high for about 3 1/2 hours.  I think our slow cooker runs a little hotter, as ours was cooked and golden brown on top after only 2 1/2 hours on high.  You want the potatoes to be soft and the top to be golden brown and crispy 🙂


Hubs didn’t take a pic of the entire completed pot, but he did take one of his bowl…


The pic doesn’t make it look too appetizing, but it was!  Serve with a side of green beans 🙂

As with most slow cooker recipes, this was a little high in sodium, so if you can find the ingredients in low sodium varieties, I would definitely recommend getting those.  Our whole pot got eaten!


Easy Slow Cooker Cheesy Scalloped Potatoes and Ham

2 packages au gratin potato mix

8 ounce package diced or cubed ham

1 can condensed cheddar cheese soup

3 cups water

3/4 teaspoon black pepper

Any other seasonings, to taste (Italian seasoning, red pepper flakes, garlic, etc.)


Coat slow cooker pot with non-stick spray.  Place dry au gratin potato mixes and seasoning packets into pot.  Add ham on top of potatoes.  In large bowl, stir 3 cups water with cheddar soup until soup is thinned out.  Add black pepper, and other seasonings as desired.  Pour soup mixture over other ingredients in crock pot.  DO NOT STIR.

Place lid on and cook on low approximately 7 hours, or on high approximately 3 to 3 1/2 hours, until potatoes are soft and top is golden brown and crispy.


Carrie’s Who Dat Dip!

I actually made this recipe for the Saints’ season opener….and we ate it while we watched them lose :/  But since they did much better in the last game, I feel more confident about posting this delicious dip this week!  I hope it doesn’t bring bad luck!

So this is actually a really easy, yummy cheesy dip that you make in the slow cooker.

Here's the ingredient lineup

You’ll need about half a block of Velveeta (one pound), a can of Wolf brand chili without beans, a can of Ro-tel (or the generic stuff, as I’ve used here :P), a small block of cream cheese (I think it’s 3 ounces), some chili powder, and some garlic powder.

Start by cubing your Velveeta and cream cheese.

Can you tell this is my cuttin' plate? LOL

I had left my cream cheese out on the counter for a while so it was kinda hard for me to cube it…mine came out more like chunks.  Go ahead and put the Velveeta into the Crock pot first, followed by the cream cheese.  Then open up that can of chili and dump it on top.

Next, open up the can of Ro-tel and dump it in…juices and all!  DON’T drain the can when you open it.

I know it doesn't look it now, but it will be delicious!

Sprinkle a little dash of each of the chili powder and garlic powder on top.  Put the lid on the slow cooker, and cook on LOW for approximately 3-4 hours.  Crock pots vary….you will know it’s done when the top is getting bubbly and all the cheese is completely melted!  If you check it and the cheese is melted but the ingredients are not as incorporated as you’d like, stir it up and cook it for a while longer until it looks good!

See, I told ya

Not sure if you can see from the pic, but the cream cheese in my dip did not completely melt and every once in a while I’d get a little chunk with a scoop of dip…and I liked it that way!  Serve with tortilla chips.  Also really good with crackers like Club or Ritz!  This recipe easily doubles if you’re serving a bigger crowd 🙂

Carrie’s Who Dat Dip

1 lb. Velveeta

small block cream cheese, 3-4 ounces

1 can Wolf brand chili, No Beans

1 can Ro-Tel, any variety

garlic powder

chili powder

Cut Velveeta and cream cheese into cubes.  Put into crock pot, Velveeta first then cream cheese.  Pour can of chili on top, then can of Ro-tel.  Sprinkle with garlic powder and chili powder.  Cover and cook on LOW 3-4 hours, until cheese is completely melted and bubbly on top.  Serve with tortilla chips or crackers.

This recipe was shared at:

At Home with Haley’s Recipes I Can’t Wait to Try
Hugs & Cookies XOXO’s Wonka Wednesday
Passionately Artistic
The Lady Behind the Curtain’s Cast Party Wednesday
This Chick Cooks
My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday
Ekat’s Kitchen’s Friday Potluck
Simply Sweet Home’s Friday Favorites
Mangoes & Chutney’s Fat Camp Friday
Creation Corner’s Friday Link Party
Sugar Bananas’ Sweets This Week