Recipe: Comfort Food Edition

When I think of comfort food, the first thing that comes to mind is backyard grilling (yes, I made my husband go outside to grill in the middle of winter). I’ve been craving a homemade burger since the summer, so I went to our local country store today to get fresh ground hamburger meat along with some other goodies. I have tried at least 10 different recipes on my mission to make the best hamburger and I finally concocted a recipe that would blow Bubba’s Burgers out of the water. This asparagus recipe is bomb, too. Get all the details below!

Big V’s Burgers:


  • 2 tsp Worcestershire sauce
  • 1 tsp teriyaki sauce
  • 1 egg
  • 1 tsp stone- ground mustard or Dijon mustard
  • 2 tsp of onion flakes (much easier than dicing or chopping a regular onion)
  • 1 tsp garlic powder
  • salt & pepper to taste
  • 1/4 cup breadcrumbs
  • 1 lb lean ground beef

Directions: Oil and heat grill to medium. Add top 7 ingredients together, mix well. Add beef. Mix all ingredients together with fork or hands (hands are more fun). Cook for about 5-7 minutes per side or until no longer pink. Place burger on a toasted wheat bun. Enjoy!

Parmesan Crusted Asparagus:


  • 1 Tbsp extra virgin olive oil
  • 1/4 cup parmesan
  • salt & pepper to taste

Directions: Mix all ingredients in a gallon size zip lock bag. Toss asparagus in bag to coat with mixture. Bake at 400 degrees for 10 min or wrap in tinfoil and cook on grill with burgers. Enjoy!


Tiramisu Bowl- Recipe

Need a last minute dessert idea for a holiday party? This one is sure to be a hit… the bowl was gone in about 67 seconds after Christmas Eve dinner.


  • 1 pkg Philadelphia Cream Cheese (I used the reduced fat version)
  • 3 cups skim milk
  • 2 pkg Jell-O Vanilla Flavor Sugar Free Instant Pudding
  • 1 container (8 oz) of  Cool Whip Lite Whipped Topping
  • 1 box of fat free Vanilla wafers
  • 1/2 cup brewed, cooled coffee (non-flavored, I use Maxwell)
  • 1/2 cup semi-sweet chocolate chips

Optional- Raspberries, Strawberries & Blueberries for topping- Shaved Baker’s semi-sweet chocolate shaved  on top


Beat cream cheese in large bowl with mixer, add in milk and dry pudding mix then beat again. Stir in 2 cups of Cool Whip. Fold in Chocolate Chips. Line 2.5 qt bowl with 30-35 wafers- drizzle with 1/4 cup coffee, Pour in pudding mixture and chocolate chips. Top with cool whip and grated chocolate. Finish with additional fruit tops… ENJOY!





Sweet Potato Casserole- Recipe

A few months ago, I was lucky if I knew how to make boxed mac & cheese. Fast forward to present day and I am obsessed with cooking & experimenting in the kitchen! This way I have more control over what I am choosing to fuel my body with each day. I’ve searched through tons of recipes (I’m a pretty pick eater) and read reviews until my eyes were blurry to compile my favorite meals & sides. I’ve tried each and every one of these delightful dishes to take the guess work out of your meals.

Sweet Potato Casserole

I’ve made this dish for Thanksgiving and a holiday party. It was a H U G E hit. Prep time is 10 minutes- super easy to make & delicious!

-2 (29 oz) cans of Sweet Potatoes
-1/4 cup butter
-2 Tbsp sugar
-2 1/2 Tbsp brown Sugar
-1 Tbsp orange juice
-2 eggs
-1 tsp vanilla extract
-1/2 cup skim milk
-pinch salt

-3/4 cup pecans (chipped or halves)
-2/3 cup brown sugar
-1/4 cup flour
-1 tsp vanilla extra
-1/4 cup butter

Directions- Drain potatoes, add potatoes, butter, sugar, salt, brown sugar, milk, orange juice, eggs to slow cooker. Mix until smooth, In a small bowl- add toppings and fold in pecans. Spread over the top of potatoes in cooker. Cook on high for 2.5 hours or low for 4 hours. ENJOY!


Source: Chelsea’s Messy Apron