PW’s Mushroom Swiss Burgers with Spicy Fry Sauce

  Doing a “regular” post for Memorial Day, since you all are having some lighthearted family fun. 🙂  Tune in tomorrow to hear about the Vow Renewal and all God has been doing in our lives since our story came out……


Man, do I love a good burger! 

Avery says “Wait, did you say BOOGER or BURGER, Momma?” 009

“I said Burger, sweetie.”

Avery: “K, good I wanted to make sure it wasn’t from my nose.”

  Yup, no worries there darlin’!!!!

  You can’t go wrong with a recipe from The Pioneer Woman, Ree Drummond.  We’ve made these TWICE now!

  Most of the time when I make her stuff we just say yum and keep going, I don’t bother blogging it because it’s already made its mark in the blog world and probably even on her TV show!  BUT, for these burgers, I am going to make an exception and post something of hers.  We did these full size, rather than sliders and doubled the Spicy Fry Sauce.  I will post my changes, if you want her original follow the link back to her amazing food blog.

PW’s Mushroom Swiss Burgers with Spicy Fry Sauce

Mushroom Swiss Burger (3)


  • 2/3 cup Mayonnaise
  • 4 Tablespoons Ketchup
  • 1 teaspoon Cayenne Pepper (less If You’re Sensitive To Spice!)
  • 4 Tablespoons Butter
  • 1/2 whole Medium Onion, Finely Diced
  • 8 ounces, weight White Mushrooms, Chopped Finely
  • 4 dashes Worcestershire Sauce
  • Kosher Salt And Freshly Ground Black Pepper
  • 8 burger patties
  • 8 slices Swiss Cheese
  • 8 whole wheat burger buns, toasted with butter

Make your Spicy Fry Sauce:  In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside.

While hubby is out grilling your hamburger patties, seasoned just the way your family likes, melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated.

Have hubs bring in the grilled burgers, add a bloop (yes, that’s a word) of mushrooms and onions to the top, and cover with a slice of swiss.  Send him back out to melt the cheese on the hot grill.  While he is gone, butter toast the hamburgers buns, then smother in fry sauce.  Assemble and serve with curly fries.


You can’t go wrong with a recipe from P.Dub!

Happy Memorial Day!   ~T

Our freedom is the most precious legacy we can pass on to our children. There can be no alternative that would satisfy the sacrifices made by those who have defended our liberty with their very lives. As we look back today over our nation’s history, we must also acknowledge those who are at this very moment fighting on other battlefields in our world to recapture or preserve freedom from the grasp of evildoers who would enslave men and families in false religious cults, dictatorial governments, and the insanely narcissistic men who consider themselves to be gods in their own eyes.  The cost has been high. It may get much higher in the near future. There are still those who would love to see our nation fall. They are of that evil empire that former president Ronald Reagan warned us about. We cannot forsake all that our nation has stood for and all that our brave soldiers ,sailors, airmen and Marines have died for, as well as those who are carrying the banner of a freedom-loving country to various other nations in turmoil around the world. We must rally around our flag once more. We must pray for those in harm’s way, today and always. It is our duty. It is our responsibility. And it is our honor. Let’s not fail to take a stand for freedom. Let’s pay our debt as fully as those who have gone before us…no matter the cost.”

MSgt. Ronald E.  Baker, Retired, Air Force

Tangy Mini Meatloaf with Savory Sauce

  I have sat at my computer and been moved to tears many many times this week.  I will never be able to eloquently describe to you, the fear I battled, we battled, in our decision to obey the Lord’s calling to post our story, turned HIS.  Our tragedy, turned triumph.  I feared your rejection.  I feared your comments, but guess what?  Fear doesn’t come from God.  My fear was unfounded.  There has not been one negative comment on the blog, NOT ONE!  From the bottom of my heart, thank you.

  I know this has been a tough week for all of us.  Reading has been heavy, but I thank you for sticking with me, and hope you will continue to do so for the duration of this series.  Today, you get a break from it and can enjoy Weekend Potluck instead!   Surviving Infidelity: Shattered Hearts, Broken Promises, will continue Monday-Thursday next week.

  Love you all,


My family is not a big fan of Meatloaf!   I never liked it either as a kid.  In fact,  the word Meatloaf still kinda gives me the heebie-jeebies!

Apparently, Paxton agrees with Momma. Poor kid, really didn’t care for these at first! Check out the watery eyes….and yes, he still had to eat it and soon realized he DID like it!


Anyhow, make Meatloaf into a Mini version, smother it in Nana’s Special Savory Sauce, and they’ll be gone in seconds!!!!!  YUMMO!  The whole family (well, except Pax) kept going “MMmmmm!” with every bite.  That always makes me happy! 🙂  I say the sauce is what takes this dish over the top!

Tangy Mini Meatloaf with Savory Sauce



  • 2 cups Fresh Whole Wheat Bread Crumbs (or More To Get The Texture You Desire)
  • 2 pounds Ground Beef
  • ¾ cups Carrot Shreds
  • 1 whole Red Pepper
  • ½ whole Large White Onion
  • 2 whole Eggs
  • 1 cup Ketchup
  • 2 teaspoons Yellow Mustard
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 4 Tablespoons BBQ Sauce
  • 4 whole Garlic Cloves, Pressed
  • 2 dashes Worcestershire


  • 11 ounces, fluid Can Of Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¾ cups Brown Sugar
  • ¼ cups White Vinegar

Preparation Instructions

1. Make sauce by combining all listed ingredients. Set aside.

2. Preheat oven to 375*. Spray 2, 12 count muffin tins with non-stick spray. Use a food processor to pulse wheat bread for 2+ cups fresh bread crumbs. Pour into a large bowl along with raw meat.

3. Place carrots, onion and red pepper in the food processor and pulse until finely chopped. Add to large bowl along with bread crumbs and meat.

4. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, and garlic. Use hands to combine thoroughly, adding more bread crumbs as necessary. You are wanting the mix mixture to stay formed when you shape it in your hands.

5. Divide mixture into 24 balls. Dip each ball into sauce, coating all sides, and place in sprayed muffin tin. Press to form to muffin tin shape.

6. Wash hands and scrape any remaining sauce onto tops of mini meatloaves. Bake for 45 minutes, or until a meat thermometer reads 160*.

Serve with Cheesy Ranch Potatoes and your favorite veggie!


Busy Day Chicken

 Needing some new supper ideas?  Well this recipe is fast, easy and all kinds of good!

Busy Day Chicken

(click title for easy printable)

Busy Day Chicken (1)


  • 8 whole Chicken Breasts
  • 8 slices Swiss Cheese
  • 15 ounces, weight Can Of Cream Of Chicken Soup
  • ½ cups Chicken Broth
  • 2 Tablespoons Minced Onion
  • 2 cloves Garlic, Pressed
  • 16 ounces, weight Box Of Herb Seasoned Dressing Mix, Dry
  • Salt And Pepper, to taste

Lay chicken in a greased 9 x 13 casserole dish. Salt and Pepper to taste. Place cheese on top of each breast.
In a bowl, combine chicken broth, soup, garlic and onion. Spread over chicken and cheese. Sprinkle dry dressing over all.
Bake UNCOVERED at 350* for 45 minutes.

Busy Day Chicken (3)

Simple and oh-so delicious!

Taco Cornbread Pizza

  Oh man, did we ever love this dinner!  I think you will too, as it comes together easily and tastes great! 

Pizza goes South of the Border in this……

Taco Cornbread Pizza

Taco Cornbread Pizza (2)


  • 8-½ ounces, weight Corn Muffin Mix (I did a batch of Nana’s Perfect Cornbread instead, and made 2 cornbread crusts)
  • 1 pound Ground Beef
  • 1 package Taco Seasoning, 1 Ounce Packet
  • 2 cups Mexican Cheese
  • 1 jar Taco Bell Taco Sauce (I Used Medium), 8 Ounce Bottle
  • 2 cups Lettuce Shreds
  • 1 cup Grape Tomatoes
  • Sour Cream, Optional Garnish
  • Green Goddess Salad Dressing, Optional For Drizzling On Top.

Preparation Instructions

1. Prepare corn muffin mix as directed on package. Spread batter into greased 12 inch pizza pan (I used my Pampered Chef circle baker). Bake at 400F for 10 minutes or until lightly browned.

2. Brown meat, drain, add taco seasoning. Cook until no longer pink. Drain. Pour Taco Sauce over crust, until it covers nice and thick like pizza sauce would on a pizza. Top with meat mixture, sprinkle 1 cup of the cheese.

3. Bake 4 to 5 more minutes until cheese is melted.

4. Serve with lettuce and tomatoes on top of each piece.

Taco Cornbread Pizza (1)

5. Garnish with Sour Cream or Green Goddess Salad Dressing drizzled over top.

Taco Cornbread Pizza (3)





Smoky Applewood Chicken Avocado Wrap

  Picture me this, you get home from the grocery store JUST in time to throw everything in the cupboards, but it’s supper time and the kids are all at your feet whining that they are STARRRRRRRVING.

  You have TONS of food you just bought, so no eating out.  But, there is no plan and no time.  What do you do?

  WELLLLL, you grab the Rotisserie chicken you threw in the cart at the last-minute, (Hallelujah!) and come up with a new, savory, smoky, and OH-SO-GOOD Chicken Wrap!  Yay for thinking on the fly!  This Mommy Brain does work once in a while! 🙂

Smoky Applewood Chicken Avocado Wrap

(click title for easy printable)


  • 32 ounces, weight Rotisserie Chicken, Pulled Off The Bone
  • 2 cloves Garlic, Pressed (or Garlic Powder In A Pinch)
  • 2 Tablespoons Smoky Applewood Rub From Pampered ChefApplewood Smoked Chicken Avocado Burritos with Black bean ^ (5)
  • 3 whole Avocados (cubed)
  • 15 ounces, weight Can Of Corn, Drained
  • 15 ounces, weight Can Of Black Beans, Drained And Rinsed
  • 2 cups Shredded Colby-jack Cheese
  • 8 whole Wheat Tortillas
  • Sour Cream
  • BBQ Sauce

While chicken is still warm, pull from bone, remove skin and shred. Season with Smoky Applewood rub seasoning and garlic. Keep warm until serving.
Drain and rinse black beans and corn and mix together. Set aside.
Cube avocado.
To serve: take 1 whole wheat tortilla and spread with a thin layer of sour cream, drizzle with bbq sauce, add chicken, cheese, black beans & avocado cubes down the center. Roll tightly and dig in!

Easy peasy, right?

Hugs, T

Suiza Chicken Salad Sandwiches

The original recipe for this was called Chicken Suiza Melts, and was shared on Weekend Potluck a few months back, by Siggy Spice.  Looks like she got the recipe from a friend, who got the recipe from Rachael Ray’s site.  This original sandwich was served hot, with broiled cheese, which I am sure is deeeee-licious!  But, seeing as how it’s so beautiful outside, we changed things up a bit, and made it into a cold Chicken salad sandwich, spreading the bread with guacamole and slices of tomato.  YUM!  Try it both ways!

Suiza Chicken Salad Sandwiches

{click title for easy printable}

Chicken suiza salad sandwiches (2)


  • 1 Tablespoon Olive Oil
  • ½ cups Red Onion, Finely Chopped
  • 4 cloves Garlic, Pressed
  • 1 whole Lime, Juiced
  • 1 Tablespoon Honey
  • 1-½ cup Green Tomatilla Salsa Or Salsa Verde
  • ½ cups Sour Cream
  • 1 cup Shredded Mexican Blend Cheese
  • 1 whole Rotisserie Chicken, Skin Discarded And Meat Shredded
  • 6 whole Wheat Rolls, Split
  • 1/2 cup Guacamole, Or As Needed To Spread On Slices Of Bread
  • 12 slices Tomato (I used halved grape tomatoes)

Preparation Instructions

In a skillet, heat olive oil over medium heat. Add onion and garlic and saute until the onions are softened and translucent. Stir in lime juice, honey and salsa verde and continue heating until heated through. Remove from heat and stir in sour cream and shredded cheese. Stir in shredded chicken and refrigerate for 2 hours or until chilled. Split the whole wheat rolls and spread the bottom half with a generous amount of guacamole and sliced tomatoes. Add some of the chicken mixture and top with the top bun. Enjoy!

(In a big hurry?  Wholly Guacamole is found in the produce section, and is smashed, seasoned and ready to go avocados! No additives!)



Cheesy Ranch Potatoes

  I know I have mentioned this before, but I am always looking for fun new sides to try.  So when I saw this one from Crumbs & Chaos, at Friday’s fun Weekend Potluck party, I printed it right away and was making it by Monday.

   My family voted this The #1 Best Red Potato recipe we have ever tried!!!!!!!!  Mmm, mmm, GOOD!

Cheesy Ranch Potatoes

from Crumbs & Chaos

Cheesy Ranch Potatoes (1)


  • 3 lbs. RED POTATOES, diced small
  • 1 teaspoon PEPPER
  • 1/2 teaspoon SEASONING SALT
  • 2 teaspoons CHILI POWDER
  • 2 Tablespoons BUTTER
  • 3 strips BACON, cooked and chopped
  • 1/2 cup CHEDDAR CHEESE, shredded


Preheat oven to 400 degrees. Place potatoes in a baking dish. Sprinkle them with chili powder, seasoning salt, & pepper. Place butter around the top of the potatoes. Cover with tin foil & cook for an hour or until potatoes are fork tender. Remove from oven and add bacon, cheese, and ranch dressing. Stir and return to oven uncovered until cheese is melted, about 5 minutes.

ENJOY with your favorite meat and veggie!

Cheesy Ranch Potatoes (4)

  A big thank you to the 4 Crumbs & Chaos sisters, for allowing me to share this amazing recipe!


Family FUN-due Night

  Yesterday was National Fondue Day!  I have GOT to get me one of those cool calendars that tells you all this OH-SO important info!  Mine just has boring stuff like full moon and Administrative Professionals Day. (No offense to you administrative professionals out there!)

  Anyhow, I was SO happy to hear this, because my sweet momma just bought me my very own olive-green, 1970’s Fondue Set from an auction! WOO HOO!  Oh, AND gave me her fake wood and stainless steel one as well.  Double blessing!

IMG_6918  I hurried home from my grandparents to prep all the food, super excited for this supper.


Now I know why Fondue went out in 1970.

1) They are a TON of work with a whole lot of mess!  I didn’t know you had to make everything on the stove and then transfer to your pot! Double dishes. Ugh.


2)  It makes supper-prep take longer, and it makes supper take an HOUR longer than normal. 

*Note to self: no fondue on a school night!


3) I don’t have a 3, but my OCD wouldn’t leave a list of just two, so I will use number 3 to say thank you to my 4 little Ferguson Facebook friends, Steph and Jordan for their great Fondue suggestions!

A word of warning, I have a new camera, because my old one died and I have NO earthly idea how to work it.  These photos are AWFUL, orange and disgusting, but alas, it will just have to do until I can figure out how to shoot with my White Balance set to Tungsten.  This is PRECISELY why I take photos outside.  Ok, consider yourself warned, NOW we can move on.

So, after that long list of complaints, well, 2 actually…….you’d think I would never want to Fondue again, right?!



It was SO stinkin’ fun!

  The kids were very curious as to what I was making, and when I told them it was like a cheese dip party, they could barely contain themselves.  THEN, when they found out they were going to be allowed a little bit of dessert fondue as well, they rushed to the play room screaming and jumping up and down.  They promptly dressed to come to “Tonya’s Diner” and waited to be seated.


   My kids had a BLAST, saying over and over that this was the Best Supper EVER!


Even Pax thought it was finger-lickin’ good!


Speaking of licking, I am embarrassed to tell you this happened, or that Dale and I allowed it, but they LITERALLY licked their plates clean.

Poor Chocolate-deprived souls.


It really was the best chocolate sauce I have ever made!  I didn’t lick my plate, but I did lick my fingers! 🙂

  Here are the recipes I used tonight, one I combined a few from google, and made up my own.  And one, I found in the 1970’s booklet that came with my set.

Smoky Cheese Fondue


7 oz of Smoky Gouda, sliced thin (please remove wax, who knew? lol 🙂 )

5 oz. of cheddar cheese shreds

2 T. flour

1 cup milk  (more if it gets too thick)

2 T. finely chopped onion

2 t. Worcestershire sauce

4 garlic cloves, pressed

Pinch of cayenne and a dash of salt

  Mix cheeses with flour until well coated.  In a sauce pan, heat up milk and onion to not quite boiling.  Stir in the cheese a little at a time, stirring until all is melted and smooth.  Add Worcestershire sauce and seasonings to taste.  Transfer to fondue pot and light burner, keeping warm until serving time.  Prep meats, veggies and bread. 

  We did tender-crisp steamed green beans, cherry tomatoes, black forest ham cubes, grilled steak cubes, and whole wheat bread chunks. Oh, and broccoli which is not pictured because I steamed it too long to dunk, so we ate it on the side.  YUM!  Smoky and delish!

Now for Dessert, because National Fondue Day is worth breaking rules for!

  I halved this, because I didn’t want the kids to have a lot of sweets, and I didn’t want tons of leftover sauce.  Now if this had been a caramel fondue, that’s a WHOLE different story. I’d have made a big batch to drink, I mean consume later on in the week. 

Mmmm, caramel.  

Enough about that, on to chocolate….and how perfect! I had just gotten some amazing strawberries at Aldi’s today before I knew there would be dessert tonight! 

Sweet strawberries and creamy chocolate…..A match made in heaven!

Creamy Chocolate Fondue


1 cup cream ( I did a mixture of sour cream and milk, until it was thick and creamy like cream. Works every time!)

1 pound semi-sweet chocolate chips or bits

1/2 cup sugar

2 T. butter

1 tsp real vanilla

Melt butter in double broiler.  (or if you are me and have none, a glass bowl over a pot of water)  Add chocolate chips, stirring until melted and smooth.  Blend in the sugar.  Add cream, a bit at a time until all is blended, shiny and smooth!  Pull from heat and add vanilla.  Transfer to a low heat fondue pot.

  Serve with graham crackers, marshmallows, pretzels, cookies, or fruit.

(Remember, I halved this and we still had PLENTY leftover!  Use your judgment based on crowd size and sweet tooth.)

Happy Day After National Fondue Day!


White Chocolate Lemon Blueberry Trifle

Easter is almost here! And with it comes excitement, anticipation and rejoicing.

Easter simply represents Life. New life, in Christ!

How appropriate that we celebrate Easter during Spring, when things are hatching and blooming. When new shoots of green are finally peeking through the dull of brown winter ground.

099The fresh promise of new beginnings surround us. God is present in nature each and every time you step out your front door and smell the fresh air, hear the birds singing happily in the trees, and feel the sun beating down on your face.

With this week, comes the anticipation of family time, dinner with baked hams, creamy potatoes and green bean bundles. (recipe coming later this week) Family traditions for little ones…like Easter baskets, Resurrection cookies (recipe coming soon), egg hunts and nibbling the ears off chocolate bunnies!

  And let’s not forget dessert…..fresh plump blueberries, a creamy lemon pudding with the sweet crunch of white chocolate!  This simple dessert is sure to be a hit!

White Chocolate Lemon Blueberry Trifle


  • 1 loaf Frozen Prepared Pound Cake (16 Oz)
  • 1 whole Lemon, Zested And Juiced
  • 2-1/2 cup Milk or Heavy Whipping Cream for an EXTRA decedent dessert
  • 8 ounces, weight Sour Cream
  • 2 – 8 ounces, weight Extra Creamy Cool Whip, Thawed 
  • 2 packages (3.4 Oz Each) Lemon Instant Pudding
  • 2 pints Fresh Blueberries
  • 1/2 cup White Chocolate Chips, Finely Chopped & Divided

Preparation Instructions

  Cut pound cake into 1 inch cubes. Place in a large bowl. Zest lemon and set aside zest. Juice lemon over pound cake, stirring and watching for seeds.

In a medium bowl, combine sour cream, milk, 1 whipped topping and reserved lemon zest. Whisk until smooth, then add pudding mix. Blend until mixture begins to thicken.  If too thick, add more milk.

Wash and dry blueberries, setting aside 20 or so for garnish.

To Assemble:

In your trifle bowl layer 1/3 of the cake, 1/3 of the blueberries. Sprinkle chopped up white chocolate chips generously over blueberry layer . (I used a hand-held crank cheese grater or food chopper to do this.) Top with 1/3 pudding mixture. Spread evenly and repeat layers 2 more times. End with 2nd container of cool whip spread or piped on.


Garnish with blueberries, lemon curls and more white chocolate if desired.  Serve chilled.

(this trifle can be made ahead, even the night before if that helps you)


Fresh, easy, delicious….


  More importantly, this time of year is a vivid reminder of Christ, and the sacrifice He made by giving His life so that we could be made new.

Oh how beautiful, oh how wonderful, is my Saviour’s love for ME!


Cocktail Reubens

Every Sunday night at our house is Snack Supper!  This is a great opportunity for me to try out some of the Appetizer recipes I have set aside, it’s fast and easy and the kids love it!  Plus, when you are playing a card game, you can easily snack and play at the same time!  🙂

  This recipe for Cocktail Reubens was a hit!  I was able to make the “goo” early in the afternoon and then at supper time, quickly slice and slather whole wheat French Bread!

Cocktail Reubens

(click link for easy printable)

Cocktail Reuben (4)


  • 2-½ ounces, weight Sliced Corned Beef
  • 1 cup Drained Sauerkraut
  • ½ cups Shredded Swiss Cheese
  • ½ cups 1000 Island Dressing
  • 1 loaf French Bread, Thinly Sliced

Preheat oven to 375F.

Chop corned beef and combine with kraut, cheese and dressing.

Arrange slices of bread on a baking stone or cookie sheet.

Top each slice with the reuben mixture.

Bake 10 minutes or until cheese is melted.

Serve warm.