Cheesy Hash Brown Breakfast Skillet

As if I needed another reason to love weekend breakfasts, I recently came up with this delicious and hearty Cheesy Hash Brown Breakfast Skillet. Delicious veggies, gooey cheese and soft eggs are right up my alley. 

Now I shredded my own potatoes to make this, but if you have frozen shredded potatoes or hash browns already at home, be my guest to use those up! One tip I have if you shred your own, be sure once they are shredded that you wrap them in a few paper towels and wring them out. If they are too watery they won't brown up in the pan!

My next step is to go out and buy myself a few of those cute little individual skillets, so that I can be fancy and make myself one of these during the weekdays. Just one tiny skillet for little ole' me. With one beautiful egg in the center. It will be glorious I tell ya.

Spicy Crab Rangoon

One of my absolute favorite things to get at our local Chinese restaurant is the Crab Rangoon. I am obsessed with those little pillows of goodness! And so is my oldest son. We both love seafood, unlike my youngest, and we order the rangoons whenever we get takeout.

A few years back I tried to make a baked version of these tasty treats but they just weren't the same. So I resurrected my recipe, tweaked it a bit, and fried them.  These are absolutely delicious, and super simple to make. In fact, they only have 5 ingredients! Easy peasy.

I even received the highest honor from my son when he said my homemade rangoons were just as good, if not better, than the ones we get at the restaurant. Score for mom! 

Mascarpone Cheesecake with Dulce de Leche Drizzle

I love cheesecake. Especially homemade cheesecake! I don't really make it very often though. Really only for special occasions. I made a Chocolate Biscoff Cheesecake around this time last year and it was TO. DIE. FOR. I mean that too. I've received requests to make it for friends' birthdays, anniversary's, etc. It's a pretty special cheesecake.

I decided to make a different kind of cheesecake this time. Not chocolate, and I wanted to use mascarpone cheese instead of the usual cream cheese. Mascarpone is a creamy Italian cheese, very similar to cream cheese, but better. At least I think so. And I think it made the texture of this cheesecake absolutely perfect.

You could definitely eat this cheesecake as is, just plain. But the addition of the a little dulce de leche over the top is phenomenal. You could also top it with fresh strawberries or raspberries.

Cheese Enchiladas Verde

About a year and a half ago I made a delicious homemade  salsa verde with cheese enchiladas and posted it on the blog. The dish was very good, but since then I decided to revamp the recipe a bit, hoping to give it a bit more flavor.

Last weekend I went to work and made another batch of salsa verde, upping the amount of tomatillos, cutting back on the cilantro just a bit, and cooking the salsa before putting the enchiladas together. Cooking it really intensified the flavors.

I am so excited about how the salsa turned out! Although I liked the recipe before, I absolutely love it now! The salsa was much more flavorful and the extra cheese made them nice and gooey. My son loved this kicked up version as well.

Easy Tiramisu

I love tiramisu but had never tried making it at home. It seemed daunting to me, like it would be really difficult to make. I researched quite a few recipes and some were complex, others not so much.

I came up with this really easy tiramisu recipe for Valentine's Day and was thrilled that it actually turned out so well! It's really delicious and has a great flavor, and it's not overly sweet. My family loved it too, and the leftovers were quickly devoured. The best part is it only gets better with time, so if it sits in the frig for a couple of days it will still be great.

My pictures certainly don't do this dessert justice. I was in a hurry and took them with my phone, but I promise you won't be disappointed if you make it!

Parmesan Turkey Meatballs

This has been a rough winter. I know, I know, I live in Michigan. I should be used to this! But in all honesty, it's been YEARS since we've had a winter like this. So much snow. So very, very cold. I mean at one point it was -35 with the wind chill! I'm pretty much over it now.

Old man winter isn't done yet though, so we have to keep moving forward. When it's cold and snowing all I can think of is comfort food. Filling my belly with warm delicious goodness sure does make me feel better. 

These Parmesan Turkey Meatballs really hit the spot last week. They filled the kitchen with a delicious aroma and tasted absolutely amazing. I made rigatoni to go along with my meatballs and sauce, but you could use any shape of pasta that you'd like. Or you could put the meatballs on hoagie rolls and make subs! These are versatile enough that they can be used many ways.

This recipe makes 40 small meatballs, so our family of three had enough for dinner one night and I froze a batch as well. Now they're waiting for me in the freezer for another meal! Anything to have done ahead of time is great for a busy weeknight.

Blueberry & Mascarpone Turnovers

This month is all about cheese for our Blogger Recipe Challenge group. Do you have any idea how much I love cheese? Parmesan cheese, cheddar cheese, cream cheese, mascarpone cheese....if it's a cheese, chances are I'll eat it!

This challenge will be tons of fun for me because I like to incorporate cheese into many different types of recipes. From main dishes to apps to sweet treats, I've got lots of ideas floating around in my head!

Take this first recipe for example. Delicious turnovers filled with a sweet and creamy mixture of mascarpone and blueberries. Trust me when I say these babies are good. And very simple to make too!