Cheeseburger Baked Potatoes (Throwback Recipe)

This is one of my favorite recipes of all time! It is great for stretching a pound of beef to feed more people. It makes a great meal to take to a friend because it is naturally gluten free and is super easy to make dairy free (just leave off the cheese.)

Cheeseburger Baked Potatoes

Cheeseburger Baked Potatoes

Yield: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Cheeseburger Baked Potatoes are super simple to make and require very few ingredients. It can even be an excuse to get a little more room in your refrigerator by using up the few remaining pickles at the bottom of the jar, or that last little bit of leftover cheese.

Ingredients

  • 6 Potatoes (Russet, Sweet, or both)
  • 2 Tbl Olive oil (optional)
  • 1 lb Ground Beef
  • 1 Medium onion
  • 2 tsp Coarse Sea Salt (divided use) *
  • ¼ tsp Pepper
  • 8 oz Shredded Cheddar Cheese (omit for dairy free)
  • ½ C Chopped dill pickles
  • Mustard
  • Scallions

Instructions

Preheat oven to 450.

Scrub potatoes and poke the skin of each potato 5-6 times with a fork or the tip of a knife. Line a baking sheet with foil. Place pricked potatoes on foil and drizzle with olive oil. Sprinkle 1 teaspoon salt over potatoes and cover with another sheet of foil. Seal the foil around the edges and place pan in oven. (Alternately- You can skip the pan, oil and salt and place the potatoes directly on the oven racks) Bake potatoes for 45 minutes.

Meanwhile- Chop or puree the onion (I usually puree the onion because my kids revolt if they find a piece of onion). Brown the ground beef and onion in a skillet over high heat with 1 teaspoon salt and ¼ teaspoon ground pepper until cooked through. Sometimes brown bits start to accumulate in the pan. To keep it from burning you can add a couple of Tablespoons of water and scrape up the browned bits. I have very lean beef and often have to do this two or three times as the meat cooks.

Slice the cooked potatoes lengthwise and top with the meat mixture, diced pickles, cheese and onions. Drizzle with mustard if desired.

Notes

I usually make some russet and some sweet potatoes. To give the sweet potatoes a little head start, I sometimes microwave them on high for five minutes before putting them in the oven.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 105mgSodium: 1219mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 34g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active teens. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

Ham and Cheese Biscuits

This month I am doing a series on after school snacks. There are two main types of after school snacks in my home. Snacks in my home fall into one of two categories.  Light snacks to get you to dinner and “mini meals” to fuel you through a practice or activity. 

These Ham and Cheese Biscuits are in the “mini meal” category. Pair them with some baby carrots or other sliced veggies for a mini meal with protein, fat, and carbs to get them to dinnertime.

These biscuits are super fast to put together and only take less than 15 minutes to bake. They can be made ahead and frozen and are best served warm. 

Ham and Cheese Biscuits

Ham and Cheese Biscuits

Yield: 12
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These simple cream biscuits are easy to assemble and are filled with cheese and ham. They make a great hearty after school snack or a savory breakfast.

Ingredients

  • 1 1/2 Cups White Whole Wheat Flour
  • 2 1/2 teaspooons Baking Powder
  • 1/4 teaspoon Salt
  • 1 Cup (4 ounces) Chopped Deli Ham
  • 1 Cup (4 Ounces) Shredded Cheddar Cheese
  • 1 1/2 Cups Heavy Cream

Instructions

  1. Preheat Oven to 425 degrees Fahrenheit.
  2. In a medium bowl, mix flour, baking powder. and salt.
  3. Add diced ham and shredded cheese. Mix to combine.
  4. Add Cream and mix to form a stiff dough.
  5. Using a #24 Scoop or a large spoon, Scoop the mixture into 12 round biscuits.
  6. Place each biscuit on a parchment lined baking sheet.
  7. Place baking sheet in the middle rack of the oven and bake for 12-14 minutes until biscuits are slightly browning.
  8. Remove from oven and serve immediately
  9. Unused biscuits can be frozen and reheated.

Notes

These hearty biscuits make a great after school snack or savory breakfast. The bits of ham sometimes get really brown on the outside of the biscuits.

These freeze well. You can reheat them wrapped in foil or parchment in the oven or wrapped in a paper towel in the microwave.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 194mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 4g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Chicken Enchiladas

These enchiladas are simple to make. I like to use my homemade enchilada sauce. The sauce recipe makes enough for two batches of enchiladas. I usually double the enchilada recipe and freeze one pan for another day. 

To freeze the enchiladas, make them in a disposable 9 x 13 pan and cover with foil and then wrap in plastic wrap. I like to freeze them before baking. To reheat, remove plastic wrap and place in oven at 350 degrees covered for about 30 minutes, then remove the foil and bake another 20-30 minutes until heated through and cheese is melted.

I often make chicken breasts in my instant pot for the enchiladas, but you can use chicken from a rotisserie chicken too! 

Chicken Enchiladas

Chicken Enchiladas

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

This basic recipe for chicken enchiladas starts with my homemade enchilada sauce. Chicken, cheese, and sauce are nestled in flour tortillas and topped with more sauce and cheese and baked until bubbly and heated through.

Ingredients

  • 1/2 Recipe Enchilada Sauce
  • 8 10-inch Flour Tortillas
  • 3 Cups Cooked Chicken (See Note)
  • 3 Cups Shredded Cheddar Cheese (12 Ounces)

Instructions

  1. If you have not made the enchilada sauce, start by making the sauce.
  2. Preheat oven to 350 degrees Fahrenheit.

Prepare the Enchiladas

  1. Pour about 1/4 cup of sauce in the bottom of a 9 x 13 baking dish.
  2. Spoon a tablespoon or two of sauce on top of a tortilla.
  3. Add some of the cooked chicken on top of the sauce.
  4. Sprinkle a couple of tablespoons of cheese on top of the chicken.
  5. Fold the edges of the tortilla over the chicken and cheese and place the enchilada seam side down in the baking dish on top of the sauce.
  6. Repeat for the remaining seven tortillas.
  7. Pour the remaining sauce over the top of the enchiladas.
  8. Top with remaining cheese.
  9. Bake for 20 minutes until heated through and the cheese is melted.
  10. Serve immediately.

Notes

1. I like to make the sauce just before assembling the enchiladas, but it can be made ahead of time.

2. I like to make a double recipe and freeze one for later.

3. You can use any cooked chicken you prefer. A rotisserie chicken is a super easy shortcut.

4. If you like lots of cheese, you may want to increase to 4 cups or 16 ounces.

5. My kids are not big fans of onions, but adding some sautéed onions to the chicken mixture would be delicious.

Garlic and Cheese Beer Bread

This simple quick bread is easy to make and full of flavor.  It is similar to by regular Beer Bread that you can make from Beer Bread Mix. I add garlic powder and cheddar to make this a perfect savory side to a soup, stew, or chili.

I have made it with different kinds of beer, but I find that an American-style lager works best. If you do not buy alcohol, you can use seltzer water, but you will miss the yeasty flavor the beer provides.

 

Garlic Cheddar Beer Bread

Garlic Cheddar Beer Bread

Yield: 12
Prep Time: 8 minutes
Cook Time: 50 minutes
Total Time: 58 minutes

This simple quick bread is easy to make and full of flavor. I have made it with different kinds of beer, but I find that an American-style lager works best. If you do not buy alcohol, you can use seltzer water, but you will miss the yeasty flavor the beer provides.

Ingredients

  • 3 Cups Flour (I have used all-purpose flour and white whole wheat flour.)
  • 1/4 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Baking Soda
  • 4 teaspoons Garlic Powder (divided)
  • 1 Cup (4 ounces) Shredded Sharp Cheddar Cheese
  • 1 12 ounce Beer
  • 6 Tablespoons Butter, melted
  • Cooking Spray

Instructions

    Preheat oven to 350 degrees Fahrenheit.
    Prepare the bread pan. Spray an 8 x 5 inch loaf pan with cooking spray. Cut a piece of parchment paper the width of the loaf pan. (I like it to be long enough to fit down the middle of the pan, and up the sides with a little extra on each side. See Video.) Spay over the parchment paper with cooking spray.
    Mix the bread. In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, 2 teaspoons of the garlic powder, and cheese. Add the beer and mix until combined. You do not want to over mix the dough.
    Add the dough to the prepared bread pan. You may need to gently push it to the edges of the pan. The top does not need to be smooth.
    Mix remaining 2 teaspoons of garlic powder with the melted butter. Pour melted butter mixture over the dough.
    Bake for 45-50 minutes. The top will be barely turning brown. You can stick a toothpick in the center of the bread to test doneness. If the toothpick is dry or only has a few moist crumbs the bread is done.
    Using the excess parchment, gently lift the bread from the pan. Slice and serve.

Notes

I have made this with seltzer water instead of beer. It works, but you will miss the deep yeasty flavor the beer provides.

American-Style lagers like Budweiser or Coors work best, but you can use any beer you prefer.

This is great toasted the next day.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 396mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 4g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

Easy Berry and Cheese Danish

These pastries look fancy but are relatively simple to make and are a fun treat for a special morning. I like to make them for my kids on Valentines Day.

What ingredients are in Berry and Cheese Danish?

There are three parts to the Berry and Cheese Danish.

  1. Frozen Puff Pastry
  2. Berry Mixture
  3. Cream Cheese Mixture

The berry mixture is made from frozen berries. I like to use strawberries or raspberries, but mixed berries or blueberries would work great. The berries are cooked with a little sugar and then thickened with a cornstarch and water slurry.

The cream cheese mixture is made with room-temperature cream cheese, powdered sugar, vanilla, and egg yolk.

Easy Berry and Cheese Danish

Easy Berry and Cheese Danish

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Puff Pastry is filled with a berry and cream cheese filling. It makes a simple and delicious pastry.

Ingredients

Berry Mixture

  • 1/2 pound frozen berries (I like strawberries or raspberries but mixed berries and blueberries work too.)
  • 3 Tablespoons water (divided)
  • 2 Tablespoons Sugar
  • 1 Tablespoon Corn Starch

Cream Cheese Mixture

  • 4 ounces Cream Cheese at room temperature
  • 3 Tablespoons Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 1/2 teaspoons egg yolk (from one egg, see note)

Egg Wash

  • 1 egg (less 1 1/2 teaspoons yolk, see note)
  • 1 Tablespoon Water
  • 1 teaspoon granulated sugar
  • 1 9 x 9 inch sheet frozen puff pastry, thawed

Instructions

    Preheat oven to 400 degrees Fahrenheit.
      Prepare Berry Mixture
      In a medium saucepan, mix frozen berries with 2 tablespoons of water and 2 tablespoons of sugar. Bring to a boil (about 8 minutes,)
      If the berries are large, mash them with a fork or potato masher to break down into smaller pieces.
      Mix remaining tablespoon of water with cornstarch and add the the berry mixture. Cook for one minute then remove from heat.
      This can be made up to two days in advance.
        Prepare Cream Cheese Mixture
        In a medium bowl, mix cream cheese with powdered sugar, vanilla, and egg yolk. I like to use an electric mixer, but you can do this by hand,
          Prepare Puff Pastry and Shape Danish
          On a piece of parchment paper, roll the puff pastry sheet to a 10 x 14 inch rectangle.
          Cut into 12 pieces.
          Place heaping teaspoons of the cream cheese and berry mixture in the center of each piece of puff pastry.
          Take 2 diagonal corners of each pastry square and pinch them together over the filling in the center. (see video)
          Transfer to a parchment-lined baking sheet.
            Egg Wash and Garnish
            In a small bowl, mix the egg white and what is left of the yolk with 1 tablespoon of water.
            Use a pastry brush to paint the egg wash on the outside of each Danish.
            Sprinkle 1 teaspoon of granulated sugar over the egg-washed Danishes.
            Bake at 400 for 15 minutes until puffed and the edges are golden brown.
            Serve.

          Notes

          • To get 1 1/2 teaspoons of egg yolk, crack the egg into a small bowl. Use a measuring spoon to scoop out 1 1/2 teaspoons of yolk.
          • For the egg wash, just use the egg white and the part of the yolk not needed for the cream cheese mixture.
          • This recipe works well with almost any kind of frozen or fresh berry.

          Nutrition Information:
          Yield: 12 Serving Size: 1
          Amount Per Serving: Calories: 188Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 90mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 3g

          Nutrition information is provided as a courtesy and may not be completely accurate.

          This post contains affiliate links.

          Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

           

           

           

           

           

          Easy 2 Serving Mac and Cheese

          My daughter loves to make this simple one pot macaroni and cheese for lunch. You start with boiling macaroni in salted water. It is super important to salt the water to flavor the macaroni as it cooks. Once the macaroni is cooked you make a simple sauce by mixing melted butter and flour in the pan and adding milk and cheese. It is a super creamy mac and cheese that comes together quickly and is perfect for a lunch or simple side dish.

          Easy 2 Serving Mac and Cheese

          Easy 2 Serving Mac and Cheese

          Yield: 2
          Prep Time: 5 minutes
          Cook Time: 14 minutes
          Total Time: 19 minutes

          This simple macaroni and cheese can be made in one pot and makes two servings it is perfect for a quick lunch or side dish. Cooked elbow macaroni is added to a simple sauce made from milk and cheddar cheese.

          Ingredients

          • 4 Cups Water
          • 1 Tablespoon Plus 1/4 teaspoon Coarse Sea Salt, divided
          • 1 Cup Uncooked Elbow Macaroni or other dried pasta (see notes)
          • 1 Tablespoon Salted Butter
          • 1 Tablespoon Flour
          • 1/2 Cup Milk (see note)
          • 1/2 Cup (1.5 ounces) Shredded Sharp Cheddar Cheese

          Instructions

          In a medium saucepan, bring water to a boil over high heat.

          Add 1 Tablespoon salt and the dried macaroni. Cook according to package directions until desired doneness.

          Drain pasta and set aside.

          Reduce heat to medium high and add butter to now empty saucepan.

          When butter is melted, add the flour. Mix well and cook 30 seconds to 1 minute until beginning to slightly turn golden.

          Add the milk, 1/4 teaspoon salt, and stir well. Continue to stir until the mixture thickens.

          Add the cheese and mix well.

          Add the macaroni and stir to combine.

          Serve

          Notes

          I have made this with several different shapes of pasta including farfalle and rotini.

          I tested this recipe using whole milk.

          Nutrition Information:
          Yield: 2 Serving Size: 1
          Amount Per Serving: Calories: 319Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 407mgCarbohydrates: 44gFiber: 2gSugar: 1gProtein: 11g

          Nutrition information is provided as a courtesy and may not be completely accurate.

          Fried Goat Cheese

          I love fried goat cheese. It is the perfect topping for a bright salad. It isn’t hard to make and the best part is you can make it ahead and freeze the rounds and fry them just before eating. (Read the notes at the bottom of the recipe for instructions.)

          The goat cheese has a nice tangy flavor and pairs well in salads that have something sweet. You can use a sweet salad dressing like my orange vinaigrette, or add roasted beets or chopped fruit. You will want something a little sweet to balance out the tang of the goat cheese.

          Fried Goat Cheese

          4 oz Goat Cheese log

          1/4 Cup Flour

          1/2 Cup Panko Bread Crumbs (I like to use whole wheat panko.)

          1/4 teaspoon Coarse Sea Salt

          1/4 teaspoon Ground Black Pepper

          1/4 teaspoon Dried Thyme

          1 Egg

          1 teaspoon water

          1 Tablespoon Unsalted Butter

          1 Tablespoon Olive Oil

          Directions

          Slice the chilled goat cheese into 6 rounds. Add the salt, pepper, and thyme to the panko bread crumbs and mix to combine. In a small bowl, mix the egg and water together until well combined.

          Bread the cheese rounds:

          1. Dip the round into the flour to coat well.
          2. Dip the floured round into the egg and then into the panko.
          3. Dip the round into the egg and then the panko a second time.

          I like to freeze the rounds for 5-10 minutes before frying. This is optional but helps them keep their shape when frying.

          Fry the rounds:

          In a medium skillet, heat the oil and butter over medium heat. Add the breaded cheese rounds and let cook for one minute. Flip the rounds and cook on the other side for 1 minute. Serve immediate.

          Make Ahead Option:

          To make ahead, follow the steps to bread the cheese rounds then freeze them. To fry them, let the cheese rounds sit at room temperature for about 10-15 minutes to thaw slightly before frying.

           

          Cheese Corn

          This simple side dish is perfect for summer with grilled meats or BBQ. It comes together in minutes and is so yummy! Add cream cheese and a few spices to frozen corn and you have creamy cheesy corn.

          Cheese Corn

          1 16 oz Bag Frozen Corn

          1/2 Cup Water

          1/2 teaspoon Coarse Sea Salt

          1/2 teaspoon Onion Powder

          1/4 teaspoon Garlic Powder

          1/4 teaspoon Coarse Black Pepper

          4 oz Cream Cheese

          Directions

          In a medium saucepan, heat frozen corn with 1/2 cup water over high heat. Once the corn is completely heated through, drain off any water.

          Add remaining ingredients (sea salt, onion powder, garlic powder, pepper and cream cheese) to the corn and heat over medium heat. Stir well to combine. Once the cream cheese is melted and mixed throughout, serve.

          Bean and Cheese Quesadillas

          Every family needs a couple of dinners that are your “backup” plan. These are meals for which you always keep the ingredients in the house. You can pull these meals together in 20 minutes or less when all your plans fall apart and you end up home at dinnertime, and everyone is hungry and cranky. Bean and cheese quesadillas are one of those meals in my house. I always have tortillas in my freezer, a can of beans in my pantry, and cheese in my fridge. In less than 20 minutes, dinner is served.

          Bean and Cheese Quesadillas

          Corn or Flour Tortillas (Whichever your family prefers. Corn are usually gluten free.)

          1 Can Refried Beans

          1 Cup Shredded Cheese (I usually use cheddar, but monterey jack, pepper jack and Mexican blend all work well.)

          Optional Extras

          Pickled Jalapenos (chopped fine)

          Green Onions (white and green parts sliced thinly)

          Salsa

          Sour Cream

          Guacamole

          Pico de gallo

          Directions

          When making quesadillas for a family, I find it easiest to use a large pancake griddle. You can use a nonstick or cast iron skillet, but it only cooks one at a time and I can usually get three on my electric griddle. You will need two tortillas for each quesadilla. I like to lay out one for each person in my family. Spread the refried beans on one tortilla per person. You do not want to make it too thick or it will ooze out the sides when you cut them. For a 6 inch tortilla I use 2-3 heaping Tablespoons of beans.

          Heat the griddle to high heat or heat up the skillet over medium high heat. Place the tortillas with beans on the hot griddle or skillet. Divide the cheese among all the quesadillas and top with any optional toppings. Place a second tortilla on top of each quesadilla. Cook over high heat for about three minutes until brown. Gently use a spatula to flip the quesadillas and cook the second side for another 2-3 minutes until the cheese is melted and the tortilla has browned.  **Note** I like to sprinkle a little extra cheese around the edge of the tortilla. It will get brown and crisp and is my favorite part to eat.

          Remove the quesadillas from the griddle or skillet to a cutting board and use a pizza cutter to slice it into 6 triangles. Serve with salsa, sour cream, guacamole and pico de gallo if you wish.

          Charcuterie Boards

          Charcuterie boards are having a moment. They are all the rage, and there is a good reason. First, they are delicious and second, they are super easy to make. Charcuterie boards are basically platters of meat, cheese, and condiments. They can be simple or very elaborate. I love to make them for holiday parties because you can make them ahead and there is something for everyone to enjoy.

          There are some tricks to making a charcuterie board.

          -Start with the meats.

          Use your favorite cured meats. I like to have at lest 3 types and most grocery stores will sell a variety pack so you don’t have to but large quantities.

          -Pick 3 types of cheese.

          I like to have one that is soft, one that is hard, and one that is a little funky.

          Soft Cheeses-

          Goat Cheese

          Brie

          Camembert

          Hard Cheeses-

          Cheddar

          Gouda

          Havarti

          Swiss

          Parmesan

          Funky Cheeses –

          Blue Cheese

          Gorgonzola (a type of blue cheese)

          Herb Flavored Cheeses of all types

          Smoked Cheeses of all types

          -Choose Accompaniments.

          I like to have a variety of accompaniments and I often just use what I have on hand. The key is to have a combination of fresh and dried or preserved offerings.

          Nuts

          Cut Fresh Fruit

          Dried Fruit

          Pickled Vegetables

          Olives

          Honey

          Jam (fig is my favorite)

          Fruit Paste

          Charcuterie Board
          Charcuterie Board

          To assemble your board, start by choosing a platter or cutting board. You want it to be sized according to the amount of food you plan to serve. You do not want to have too much of the board showing but also want to have enough space for all the beautiful food.

          Step 1 –

          Place one type of meat on an edge of the board. You can overlap the slices, roll the slices, or form them into meat “flowers.”

          Step 2 –

          Add the soft cheese to the board.

          Step 3 –

          Cut the hard cheese into cubes or triangles and add it to the board.

          Step 4-

          Continue alternating adding meat and cheese. Be sure to leave space for accompaniments.

          Step 5-

          Fill in the gaps on the board with at least 2-3 accompaniments.

          Serve the board at room temperature with crackers, crusty bread, or toast points. You can assemble the board ahead of time and cover it with plastic wrap. Pull the board out of the refrigerator an hour before serving to allow it to warm up to room temperature.

          **Note** Some people like to put crackers on the board. This works if you are serving the board immediately, but I prefer to keep them separate so the crackers do not get soft in the refrigerator.

          If you want inspiration for beautiful boards, follow @boardswichita on Instagram. She is truly an artist.