Smokey Mesquite BBQ Meatball Sliders

Hey everyone it’s Wednesday, over the hump day for those who work Monday through Friday, only two more days until the weekend begins!

I have a treat for you today….a non-chicken recipe!!  Yes, I know, I seem to be bombarding you with chicken recipes lately but we, well at least I, really like chicken and there are just so many more ways to cook chicken and serve it.

This is another one of those recipes that I pinned and kept passing up when I was preparing my weekly menu plan.  I knew it looked tasty, I really did think that we would like it, I just thought it was too much food for two people.  I was wrong….sort of.  I ate two, Walt ate six (yes six at one time), and then he took the other four for lunch the next day.

With every slider he ate, Walt made sure to tell me that he liked them….a lot.  I served them with a pasta salad which was a nice cool contrast to the smoky taste of the sliders.  Don’t misunderstand, these are not spicy or hot, they merely have a sweet smoky flavor and the cool salad was a great accompaniment to them.

I made them exactly to the recipe and the they turned out perfectly however next time I am going to make one minor change, I am going to start out by rolling the meat into a meatball then flatten them and fry them with the onions instead of baking them, hoping they will have a little more of a “slider consistency and fit the bun a little better.

You could serve these for dinner like we did or make them as an appetizer, I promise they’ll be a hit either way.  Try them…..they won’t disappoint!

BBQ Sliders


What You’ll Need:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

1/3 pound bacon, chopped

1 medium onion, chopped

1/4 cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls


  • Pre-heat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray
  • In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed
  • Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
  • While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
  • Add the onions to the skillet and reduce heat to medium, stirring often until tender.
  • Cut rolls in half and add one meatball to the bottom portion of each roll.
  • Brush the tops with BBQ sauce.
  • On top of the meatballs add the cheese slices, bacon bits and grilled onions.
  • Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
  • Top the meatballs with the rolls and serve.



Wednesday Quickie

Happy Wednesday everyone!! Today is going to be a short post, a quickie one.  I woke up this morning with a horrible headache behind my eye, you know one of those blinding headaches that all you want is a dark room and quiet.  Although it’s not quite as bad as it was when I woke up this morning it’s still there, my eye is sore like it got hit with something, it’s hard to describe.

I didn’t want the day to go by without a post and I remembered last night that I had not yet posted what we had made on Sunday for Slow Cooker Sunday.  My plan was to share that with you today, so I decided to get on the computer really quick like and post.

Sunday we made Crockpot Beef Tips from “Putting More Tennant In It” at  The recipe below is what I did based on their actual recipe.  This was a delicious recipe and I was pleasantly surprised at how tasty it was with the addition of any extra spices.    I served this mixing it all together using Mueller’s Hearty Home-style Egg Noodles, it was fantastic, I think Walt actually went for thirds.

As always, if you try it, let us know how you liked it.  We love hearing from you.

Crockpot Beef Tips

Beef Tips and Noodles

What You’ll Need:

2 lbs stew meat

1 can 7-UP (soda/pop)

1 pkg. Onion Soup Mix

1 pkg. Brown Gravy Mix

1 can Condensed Mushroom Soup

1 can Mushroom pieces (4 oz – drained)


  • Mix all together
  • Cook on low for 6 – 8 hours in slow cooker (I cooked mine for 6 hours)
  • Serve over buttered egg noodles

Please Welcome My Mom To Our Blog!!

It’s Wednesday everyone and I am so excited.  Today my Mom, Leona, will be our guest blogger.  If you recall I wrote about my Mom a while back and mentioned that Mom is not one to seek out attention and does not like to be the center of attention at all.  These are the reasons why it has been so difficult for me to get her to guest blog.

But I am a crafty one……Sunday night when I found out my Mom was making Easy Beef Enchiladas on Tuesday (yesterday), which is something that I never knew my mom made, I invited myself over with my camera to watch the process and ask a few little questions.  I promised Mom that blogging doesn’t hurt, that the first time is the hardest and this time it’s me in the wings making sure that everything comes together just right for her first time.  I think Mom did a great job, I know you will too!

So, without further gibberish from me, I’d like to introduce you to my Mom….Leona.


Hello Everyone….I’m Leona, Nancy’s mother.  Nancy’s been after me for a while to guest blog, as you can see she finally cornered me and asked me to share a little bit about myself and a recipe so here we go……

As I was preparing today’s dish, to help me get started on the “Me” portion of this entry, Nancy asked a few questions one of which was “At what age did you start to help out in the kitchen?”  As young teenagers my sisters, Pat, Carole and I would help our mother in the kitchen but we really didn’t cook the meal.  We made salads, set the table and did the dishes.

It wasn’t until I was married to Nancy’s father Joe that I actually prepared a dinner, a meal, all by myself and I remember it well after all these years…we’ve been happily married for 59 years.  One of Joe’s favorite foods is spare ribs so as a young bride I decided that spare ribs is what I would make as the first dinner I prepared.  It did not go as well as I thought it was going to.  I remember making them by placing them under the broiler and I was disappointed when they came out crispy and burnt….my new husband ate them and said they were delicious.

Through the years my cooking skills improved, I learned how to make traditional Polish foods like Borscht, both the white and the beet, pierogi, stuffed cabbage, kielbasa and sauerkraut to name a few.  I made the dishes Joe loves like city chicken, veal and pork meatballs and of course spare ribs.

When the kids were little and still at home, I prepared meals everyday.  A meat, a vegetable, a potato, rice or pasta and a salad.  Once everyone left home and Joe and I were still working, I would cook a few days a week and we would eat out a few days a week.  Now that we are into retirement I generally cook 2-3 days a week, we eat out maybe one day a week and the rest of the week we eat the leftovers.

Nancy asked if I had any dishes that were my favorite to make.  For me, myself, I have to say no, not really although I do like my own spaghetti sauce recipe.  I do, however, enjoy cooking meals that I know are Joe’s favorites.

I wouldn’t say that I think of cooking as a chore, but I will admit that I do like eating someone elses cooking.  And even though I only cook a few days a week, I still prepare a “Weekly Meal Plan.”  Generally I will plan our dinners around what meat(s) I have in the freezer and what items I can pick up on sale to use this time or the next time.

Although I don’t have a monthly rotation of recipes, I generally stick to the recipes I’ve been making for years.  A few years ago I did make a committment to myself to make one new recipe a week and I did.  These days I’ll try a new recipe if it sounds good and if it’s simple and quick.

In my spare time I volunteer with our parish food pantry.  I also belong to another parish group that makes quilts for charity.  Making quilts is new for me.  Originally when I first joined the ladies I helped out by measuring and cutting squares.  Within no time they had me hooked and I’m making quilts on my own as well.  I really enjoy it.

In addition to quilting, I like to crochet, work on puzzles and read, mostly mystery and suspense novels.

So, that’s a little bit about me, let’s get to our recipe for today, Easy Beef Enchiladas.  A few years ago I joined the Campbell’s Kitchen Recipe site and each day they would e-mail a new recipe; this is one of the recipes I received.  It’s pretty quick to make and tastes delicious….our son John thinks they are as good or better than some restaurants.

There is a little joke in the family that I am not a “tweaker” that I stick to a recipe not willing to make any changes or deviations and generally I have agreed with that statement.  I agreed until Nancy was here to observe the process and take photo’s when several times throughout preparation I said “well I add this instead of that,” or “I just add the whole thing.”  It was Nancy who laughed and said “Mom, you really are a tweaker, that’s where I get it from!”  So yes, I guess maybe I am a little bit of a recipe “tweaker.”

As i mentioned early this recipe is from Campbell’s Kitchen, here is the link right to the original recipe:

Before we post the actual recipe, I’d like to note the “tweaking” that I do:

  • The recipe calls for 1 1/2 cups of enchilada sauce, about a can in a half, I use both cans.
  • Rice is optional, I use the rice.
  • Although we like a little spice to our enchilada’s the red enchilada sauce is a little too spicy so I use the green sauce.
  • I usually use the 8″ tortillas, not the 10″
  • I use 2 cups of shredded cheese on top of the enchiladas
  • I pour some of the enchilada sauce onto the bottom of the baking dish
Easy Beef Enchiladas

Easy Beef Enchiladas

Easy Beef Enchiladas

What You’ll Need: 

Ingredients For Easy Beef Enchiladas

Ingredients For Easy Beef Enchiladas

1 pound  ground beef

1  package (about 1 ounce) taco seasoning mix or burrito seasoning mix

1  can (about 16 ounces) refried beans

1  can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup

1   medium onion, chopped (about 1/2 cup)

1  cup cooked regular long-grain white rice (optional)

12    flour tortillas (10-inch), warmed

1 1/2 cups  prepared enchilada sauce

Shredded Cheddar cheese

*Lettuce, tomato, onion and sour cream to serve on top or on the side


Heat the oven to 350°F.

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.

Brown Beef and drain the fat

Pour off any fat.

Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.

Stir in all the ingredients and mix well
You can do this right in the pan

Divide the beef mixture among the tortillas.

Fill each tortilla with the mixture

Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish.

Roll up each tortilla

Place seam side down in baking dish

Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.

Pour enchilada sauce over enchiladas

Add Cheese

Bake for 20 minutes or until the enchiladas are hot and bubbling.

Bake at 350 degrees F for 20 minutes.
If you make ahead of time and refrigerate you’ll need to add additional baking time.