Beef Sliders

We love to grill burgers in the summer ... who doesn't? Sometimes, it's nice to  do things a little different though. These Beef Sliders couldn't be simpler and they are perfect for a rainy day when grilling just doesn't seem reasonable. (Although, I have been known to grill in the rain ... and the snow - and yes, always in my flip-flops!) They are somewhat reminiscent of Krystal's or White Castle. I have included the link to make your own rolls, but if you prefer, you can definitely use store-bought! 

Beef Sliders

Printable recipe
Yield: 24 sliders

1 medium onion, chopped into small pieces

1-1/2 to 2 lb. lean ground beef

Salt & pepper, to taste

Buttery Rolls or other similar rolls

8 oz. shredded Cheddar cheese

Favorite condiments (ketchup, mustard, pickles, etc ...)

Preheat oven to 350° F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chopped onion evenly in the baking sheet. Break ground beef into chunks and put on top of the onions. Cover the pan with plastic wrap and use your hands to flatten the beef, covering the onions evenly. (See picture below). Get it as flat, even and close to the edges as you can. This layer will be very thin. Discard the plastic wrap. Season with salt and pepper.

Bake in preheated oven for 15-20 minutes, or until the beef is cooked through. Remove the pan from the oven and carefully drain the grease. (You don't want the meat falling out with it!) Top the beef with shredded cheese. Return to the oven to melt cheese, about 2-4 minutes.

Remove the pan from the oven. Using a pizza cutter, cut the beef into approximately 2-in. squares (or the size of your rolls). Place patties on top of rolls and serve with your favorite condiments.

In the above picture, the slider on the right was cut into a square - the edges were trimmed ... the slider on the left, has a "scraggly" edge (on the left) because it was an edge piece when it was cooked. We personally don't care if it has the edges, so we left them. If you prefer to have "unscraggly" edges, you can trim them up to make all perfect squares! Of course, eat the scraggly parts before someone catches you! ;)

I hope you enjoy!

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"I saw it on Pinterest" and a Tip

What a week! I don't know about you, but I am more than ready for the weekend! In our neck of the woods, we are having our 4th of July celebration this Sunday - since the 4th falls right in the middle of the week. We will be going to one of our local churches - they have everything going on! A car show, games for the kids, food, fireworks. It will be so much fun! The weather is going to be hot, hot, hot across much of the country, so please stay safe y'all! Will your area be celebrating early or on the 4th?

I finally have my Pinterest account working again - Last week I couldn't get it to work for nothing. I think they were changing some things - I'm just glad to have it back! ;) Here are my favorite pins from this week ... Be sure to stop by and check them out - and remember, if you would like to pin, please pin from the original site! Click the links to be taken directly there! As always, if you're on Pinterest you can follow me HERE.

Let me start by saying I love all things Red, White and Blue! I think I could decorate our whole house in Americana. (Maybe someday!) I love these Boom, Boom Poppers by Lady Behind the Curtain. They look like little fireworks - what could be more patriotic? I think they would make a cute addition to a 4th of July potluck!

"Mmmmm" was my first thought when I saw these Chipotle Chicken Tostada Bites by Apple a Day. I think people go crazy over miniature anything - and these look perfect for summer parties!

How fantastic does that fudge look? I don't know why I've never thought about doing something like this 4th of July Tie-Dyed Fudge from Taste and Tell. Super simple and very patriotic! I can see this idea working for other holidays as well ... that's definitely a win in my book!

I am so intrigued by this Cilantro Jalapeno Limeade from SteakNPotatoesKindaGurl ... It seriously makes my mouth pucker just thinking about it! I bet it would be so refreshing on a hot summer day! I can't wait to try this one!

I have only made meringues once - they were pretty simple to make. I'm not really sure why I've never thought to make them again. I can almost imagine how light and airy these Red, White and Blue Meringues from Farmgirl Gourmet are. I think they would make a nice change from the regular cookies that often adorn dessert tables - and again, very patriotic! :)

Have you ever wanted to know what has been pinned from your site? It's super simple!  Copy and paste this link, changing it to your website: 

http://pinterest.com/source/lovebakesgoodcakes.com/  

What was your favorite find or pin this week? Is there something you just can't wait to try?!

There will probably be many festivities going on this weekend into the next week ... I wish you all a safe and happy weekend and 4th of July!

Train Up a Child - Printable (8x10)

Click HERE for the "Train Up a Child" printable (8x10)

I hope you enjoy!

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Buttery Rolls

Is it just me, or does time seem to be flying by?! I cannot believe it's almost July already ... Before we know it, it'll be Christmas! (So not ready to even think about that yet!) 

Today I wanted to share yet another, easy bread recipe with you. These rolls make a regular appearance at our house. They are so easy to make and taste wonderful! They make a nice accompaniment to any meal ... and are also great for holiday dinners, BBQ's and potlucks!

Buttery Rolls
Printable recipe
Originally from Taste of Home
Yield: 2 dozen


1 cup warm milk
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1-1/2 tsp. salt
4 cups bread flour
2-1/4 tsp. active dry yeast


In a bread machine pan, place all ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tbsp. water or flour if needed). When the cycle is complete, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place in a greased 13x9x2-in. baking pan. Cover and let rise in a warm place for 15-20 minutes or until doubled in size. Bake at 375° for 13-16 minutes or until golden brown. 


Serve warm or at room temperature.

I hope you enjoy!

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Featured at Mandy's Recipe Box and Michelle's Tasty Creations

All my Bloggy Friends #1

Welcome! I am excited to be hosting my own Linky Party. Today starts "All my Bloggy Friends are coming over to Party!" here at Love Bakes Good Cakes. I hope you will join me each week by bringing your favorite family-friendly posts. I look forward to meeting new friends and sharing many great ideas every week! Please bear with me while I figure this out and work out any kinks! Thank you! :)

Menu Plan Monday {6-25-12} and a Winner!

I hope everyone had a great weekend! Have you ever had one of those days where it seems everything just keeps going wrong? We went to a Cancer Survivor's Party for a dear friend of ours on Saturday - and it was a wash out. It literally started pouring down rain within 30 minutes of us getting there. There were some problems with the roasting of the pig ... the wrong grill was delivered ... and the grill and pig hadn't even been started when the party was supposed to be starting ... We tried making the best of it, but ended up leaving early. It was hard entertaining the kiddos outside while it was pouring rain and the house was jam-packed full of people. We knew we had an hour drive home, kids to feed, bathe and get ready for bed. After almost 2 hours of holding out for the weather and food, we decided to call it a night and headed home. We're hoping next year's party has better weather and goes more smoothly! :)

After a somewhat crazy week last week, things should be back to normal this week ... Here is what we'll be eating at our house:

Breakfast Monday - Friday: Cereal, Grits, Oatmeal or Smoothies

Lunch all week: Leftovers, Sandwiches, Soup, Boxed Mac and Cheese, Tortilla Pizzas

Monday - Crustless Spinach Quiche, Tomato Wedges, Rolls

Tuesday - Beef Sliders with Homemade Buns, Macaroni Salad

Wednesday - Minestrone, Bread Sticks

Thursday - Fettuccine Alfredo, Broccoli, Rolls

Friday - Homemade "Happy Joe's Special" Pizza

Saturday - (B) Breakfast Out

     (D) Summer Sausage Hobo Packets, Macaroni Salad

Sunday - (B) Breakfast Pizza, Fruit

     (D) Beef and Noodles, Corn, Rolls, Sunset Cheesecake

What's on your menu this week? Are you trying anything new?

Now for the winner of Daelia's Biscuits for Cheese Giveaway via random.org ...

Congratulations to commenter #3 - Marilyn Clark! You have 48 hours to email me at lovebakesgoodcakes(at)gmail(dot)com with your shipping information and to claim you prize!

Thank you to all who entered!

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Mexican Pinto Bean Casserole

This is one of our family's favorite Meatless Monday meals. It is very economical. I have been known to hide partially cooked zucchini, onions, jalapenos or carrots in this, too! 

Mexican Pinto Bean Casserole

Printable recipe

Yield: 6-8 servings

1 pkg. (11 oz.) Doritos or Fritos chips

2 cans (30 oz. each) pinto beans, rinsed and drained

1 can (15 oz.) whole kernel corn, drained

1 can (14.5 oz.) diced Mexican-style tomatoes, drained

1 can (8 oz.) tomato sauce

1 tbsp. chili powder***

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried oregano

1/8 tsp. cayenne pepper

1/2 tsp. paprika

1-1/2 tsp. ground cumin

1 tsp. salt

1 tsp. pepper

2 cups (8 oz.) Cheddar cheese

Optional - lettuce, sour cream, jalapenos, black olives and tomatoes/salsa

Preheat oven to 350°.

Crush chips and sprinkle into a greased 13x9x2-in. baking dish. In a large bowl, combine all of the remaining ingredients except the cheese - mix well. Pour evenly over chips. Sprinkle with cheese.

Bake, uncovered, for 20-25 minutes or until heated through.

Serve with lettuce, sour cream, jalapenos, black olives and tomatoes/salsa.

*** You may choose to use an envelope of taco seasoning in place of the spices, if desired.

I hope you enjoy!

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Featured at My Turn (For Us)

Cornbread Pancakes

Are you looking for something different for breakfast? These Cornbread Pancakes are calling your name! They have a slight crunch from the cornmeal and they are "oh, so good" with butter and maple syrup. They would make a nice addition to a Sunday Brunch. Serve them with a side of fruit and your favorite sausage, bacon or ham for an easy meal anytime. 

These are not overly sweet, in my opinion, but if you prefer your cornbread not-so-sweet, use a little less sugar ... and on the other side, if like your cornbread on the sweeter side ... use the full amount! Being from the South, I like the full amount. ;) 

Cornbread Pancakes

Printable recipe

Original recipe at allrecipes

Yield: 4 servings

3/4 cup all-purpose flour

3/4 cup cornmeal

2 tbsp. white sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1-1/4 cups buttermilk

2 large eggs

3 tbsp. butter, melted and cooled

Preheat a lightly-oiled griddle over medium-high heat.

In a large bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt). In a separate bowl, combine the wet ingredients (buttermilk, eggs and butter). Stir the liquid mixture into the dry mixture until smooth.

Pour about 1/4 cup of the batter for each pancake (I use a scant soup ladle-full to avoid the drips down the bowl). When bubbles start to form and the edges look dry, flip the pancake and cook another 2-3 minutes, or until cooked through. 

Serve warm with plenty of butter and maple syrup!

I hope you enjoy!

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Chicken Enchilada Soup and the Versatile Blogger Award

Yesterday, I got a nice little note from Dana over at Simply You and Me telling me she was passing the Versatile Blogger Award onto me! I am humbled ... in the vastness of the internet, it's amazing to think people even "notice" you, let alone when other bloggers or readers that take the time to tell you that you're doing a good job or how much you have inspired them. It really makes my day and I truly appreciate this award -  and everyone who takes the time to "notice". If you haven't stopped by Simply You and Me, you really should. There are lots of great things over there! 

Now the rules for this award are:

1. Thank the Blogger who nominated you.

2. Include a link to their site.

3. Include the award image in your post.

4. Give 7 random facts about yourself.

5. Nominate 15 other Bloggers for the award.

6. When nominating, include a link to their site.

7. Let other Bloggers know they have been nominated.

One - check, Two - check, Three - check ...

Number Four - 7 interesting facts about me ...

1. I hate wearing shoes ... Ever. 99.9% of the time, if I am wearing shoes, it's flip-flops ... Even in the winter.

2. I'm slightly taller than my husband, but he doesn't hold it against me. ;)

3. My favorite candy is Reese's Peanut Butter Cups ... and I prefer them frozen.

4. If given a choice on where to go for vacation, I will pick a warm, sandy beach every time.

5. I have 5 tattoos.

6. I **LOVE** to laugh.

7. I have too much useless knowledge.

The 15 Bloggers I am nominating, in no particular order:

The Checkered Apple

These Peas Taste Funny

Flour Me With Love

A Crafty Cook

Oh, Bite It

Winelady Cooks

Nap Time Creations

From Grandma Loy's Kitchen

Michelle's Tasty Creations and Crafty Ideas

Recipes For My Boys

Chocolate, Chocolate and More Chocolate

A Slice of Southern

Family Home and Life

Aunt Nubby's Kitchen

Carolina HeartStrings

I had a hard time choosing blogs to nominate. I love so many! Be sure to stop by and check them out. :)

Onto the recipe ....

This soup is reminiscent of the Chicken Enchilada Soup you'll find at Chili's. Depending on how hot (or mild) you like it, buy the enchilada sauce to fit your family's tastes. I keep it on the mild side so my family will eat it! This is nice served with a dollop of sour cream, a sprinkling of cilantro and some cornbread on the side.

You'll find the masa harina (aka - harina de maiz or maseca) in the ethnic section of your grocery store. It is typically used to make tortillas, tamales and other Mexican dishes. It is what gives this soup the "corn tortilla" taste you get in regular enchiladas.

Chicken Enchilada Soup

Printable recipe
Slightly adapted from allrecipes
Yield: 8 servings

1 lb. boneless, skinless chicken breasts, cut into 1-in. pieces
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper

1 tbsp. vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 qt. chicken broth

1 cup masa harina (harina de maiz or maseca)

3 cups water, divided

1 can (10 oz. each) enchilada sauce

1 tsp. salt

1 tsp. chili powder

1/2 tsp. ground cumin

2 cups Cheddar cheese

In a large pot over medium heat, cook chicken in oil with 1/4 tsp. chili powder, 1/4 tsp. salt and 1/4 tsp. pepper until well browned on all sides. Remove from the pan with a slotted spoon and set aside.

Cook onion and garlic in the same pan until onions are translucent. Add the chicken broth.

In a large bowl, whisk masa harina and 2 cups of water until well blended. Pour into the pot with the remaining 1 cup of water, enchilada sauce, salt, chili powder and cumin. Bring to a boil.

Add chicken and cheese. Reduce heat and simmer 25-30 minutes or until soup is slightly thickened. Stir occasionally.


Serve hot!

I hope you enjoy!

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Featured at The Ease of Freeze

"Jesus is" printable

Click HERE for the free "Jesus is" printable (8x10)

Did you know you can make your own word cloud printable using Wordle? You enter your own words, pick the fonts, layouts and color schemes! You can print your word cloud out or share it with your friends. You can make a printable for any topic imaginable. In a frame, it could be an easy, affordable gift!

I hope you enjoy!

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Parmesan Muffins

We enjoy some sort of bread with most of our meals. From time to time, I don't really want to spend a lot of time in the kitchen. I need something quick, easy and tasty. These are a nice change from the typical rolls or biscuits and whip up in no time! You probably have all the ingredients on hand. Give them a try - you'll be glad you did. :)

Parmesan Muffins
Printable recipe
Yields: 15 muffins


2 cups all-purpose flour
3/4-1 cup Parmesan cheese
1/4 cup sugar
1 tbsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1 egg, a room temperature
1/2 cup sour cream
2/3 cup milk
1/2 cup vegetable oil


Preheat oven to 400° F. Line a muffin tin with paper muffin cups or spray pan very well with cooking spray. Set aside.


In a medium bowl, combine the flour, cheese, sugar, baking powder, paprika and salt. Set aside.


In a large bowl, combine the egg and sour cream until smooth. Whisk in the milk and oil. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just moistened.


Fill muffin cups 3/4-full. Bake for 20 minutes or until a toothpick inserted near the center comes out clean.


Allow to cool on a wire rack for 10 minutes before serving.

I hope you enjoy!

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Featured at Recipes For My Boys and Reasons to Skip the Housework

No-Bake Banana Split Dessert

My mind has been on banana splits a lot lately. Maybe it has something to do with warmer weather? I love Paula Deen's Not Yo' Mama's Banana Pudding. One time while eating it, I envisioned all the possibilities in that dessert ... I've made a chocolate mint version and now, this banana split version. I have a few more ideas pondered as well. ;)

No-Bake Banana Split Dessert - A Paula Deen Remake
Printable recipe
adapted from Paula Deen
Yield: 12 servings


1 12 oz. container Cool Whip, thawed
1 14 oz. can sweetened condensed milk
1 8 oz. pkg. cream cheese, softened
2 cups milk
1 pkg (5.9 oz.) chocolate pudding mix
4 bananas, sliced
1 can (21 oz.) cherry or strawberry pie filling
1 small can pineapple tidbits, drained
1/2 cup chopped nuts, optional
2 bags Pepperidge Farm Chessman Cookies


Line the bottom of a 13x9x2-in. baking dish with one bag of cookies. Top with bananas. Top with pie filling. Top with crushed pineapple. Top with nuts.


In a medium bowl, combine the milk and pudding mix until well combined. In a separate bowl, combine the condensed milk and cream cheese until smooth. Gently fold the Cool Whip into the cream cheese mixture. Add the cream cheese to the pudding mixture and stir until well combined. Pour the cream cheese/pudding mixture in the pan being sure to cover evenly. Top with remaining bag of cookies.


Refrigerate until ready to serve. Refrigerate any leftovers.

Not the prettiest piece of dessert, but it was oh, so good! It was kind of an after-thought, but I think adding a few drizzles of chocolate syrup on top of the pudding or nut layer, would be fantastic, too!

I hope you enjoy!


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Daelia's Biscuits for Cheese Product Review and a GIVEAWAY

*** This GIVEAWAY is now CLOSED ***

I recently had the privilege of trying Daelia's Biscuit's for Cheese. The biscuits come in three great flavors - Almond Raisin, Hazelnut Fig, and Pumpkin Seed Rye. They are all-natural, high in fiber, low in sodium - and the perfect pairing to enhance your favorite cheese! All biscuits are twice baked and made in small batches to guarantee the perfect texture. Daelia's Biscuits for Cheese is available in Whole Foods nationwide and various independent cheese shops. They can also be purchased online at www.igourmet.com.

I knew right away I wanted to make a no-bake cheesecake with the Hazelnut Fig Biscuits for Cheese. We also did a cheese pairing with the Pumpkin Seed Rye. 

I paired the Pumpkin Seed Rye biscuits with cream cheese and a smear of pumpkin butter for a simple afternoon snack. We all enjoyed the biscuits and thought they made a perfect snack! 

Easy Cheesecake with Daelia's Hazelnut Fig Crust

Printable recipe

Yield: 6-8 servings

1 pkg. (8 oz.) cream cheese, softened

1/3 cup sugar

1 tub (8 oz.) Cool Whip, thawed

2 bags (4 oz. each) Daelia's Hazelnut Fig Biscuits for Cheese

4 tbsp. sugar

4 tbsp. butter, melted

1 can (21 oz.) pie filling, optional

Preheat oven to 350 degrees F. 

Place Daelia's Hazelnut Fig Biscuits for Cheese in the bowl of a food processor. Pulse a few times or until biscuits are in crumbs. Stir the biscuit crumbs with the 4 tbsp. sugar and melted butter. Press mixture into the bottom and up the side of a of a 9-in. springform pan. Bake in preheated oven for 8-10 minutes. Remove from oven to cool completely. 

Meanwhile, beat cream cheese and sugar in a large bowl until smooth. Gently stir in Cool Whip. Spoon into cooled crust. Refrigerate 3 hours or until set. 

To serve, carefully remove the sides of the springform pan. Cut into wedges. Top with pie filling if desired. 

Store any leftovers in the refrigerator.

I hope you enjoy!

Onto the GIVEAWAY ...

You also have a chance to win the exact same package I received - 2 bags of each flavor - for a total of 6 bags of Daelia's Biscuits for Cheese. You need these biscuits in your life! Entering is simple - You have 4 chances to win!

1. Pick one of the numerous ways to follow Love Bakes Good Cakes and leave a comment telling me how you followed. If you a already follow - still be sure to leave a comment telling me! :)

2. Follow Daelia's Biscuits for Cheese on Pinterest HERE and leave a separate comment.

3. Follow Daelia's Biscuits for Cheese on Twitter HERE and leave a separate comment.

4. Leave a separate comment telling which biscuit flavor you would most like to try and what cheese you would pair with it - or what recipe would you like to use Daelia's Biscuits for Cheese in. Be as creative as you'd like!

Not required, but you can "Like" Daelia's Biscuit for Cheese on Facebook HERE. 

All the technical stuff and fine print - Approximate value of the prize is $36. You have up to 4 chances to win. The giveaway begins on Monday, June 18, 2012 at 7 am EST and closes Friday, June 22, 2012 at 5pm EST. One winner will be chosen at random and announced on Monday, June 25, 2012 in a blog post and I will email the winner if a valid email is given/used in your comment(s). The winner will have 48 hours to contact me at lovebakesgoodcakes (at) gmail (dot) com to claim their prize and provide shipping information. If the winner doesn't claim their prize within 48 hours, an alternate will be chosen. This giveaway is open to residents in the United States and Canada only. If you have any questions, feel free to send me an email at lovebakesgoodcakes (at) gmail (dot) com. Disclosure - This blog is a personal blog written and edited by Jamie @ Love Bakes Good Cakes. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Good luck y'all :)

*** This GIVEAWAY is now CLOSED ***

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