Mexican Pie In The Sky!


So I got home from work the other day and like always, I had to come up with something for dinner. I knew two things:

1. I was about to eat my hand off!
2. I wanted Mexican food but not tacos.

I have not had a chance lately to make some good Mexican food cause it happens to be the one thing that makes my pregnant wife sick. She had a bad pregnancy experience with taco meat that should never be repeated. The very smell of it makes her sick. Kind of the way I am with the smell and sight of bananas. Yes I have a general fear and hatred of bananas. Don’t even get me started about when they are dancing in sleepware.

When you become a parent, you do anything and everything to “win” when it comes to the general well-being of your child. My constant fight as a parent is to make a dish that my kid does not take one bite out of and immediately spit back out on her plate. It really is a daily struggle cause my kid only knows of three food groups which are chicken, fries, and pizza. Anytime you try to introduce anything new, dinnertime can turn into WW3.

So after looking in my pantry, I found a couple of things. A can of retried beans, some ready to heat rice, and some taco seasoning. I decided to experiment and go a little crazy. I decided to make a Mexican Pie or that is what I am going to call it. The recipe is as follows:


1 can of retried beans
2 bags of Mexican blend cheese
2 pouches of heat and serve Spanish rice
1 lb of ground turkey or beef
1 pack of taco seasoning
2 cups of crushed tortilla chips

Directions– Preheat the oven to 350

1. In a deep casserole dish, spread the whole can of retried beans on the bottom. Then top with a bag of cheese.
2. Heat rice and add-on top of cheese.
3. Prepare your turkey meat with taco seasoning and add layer on top of rice.
4. Sprinkle half a bag of cheese on the meat and then top with tortilla chips. Add remaining cheese on top.
5. Bake for 5 to 10 minutes or until cheese is melted.

When serving I topped mine with some sour cream, salsa, and hot sauce.

I wish I had more stuff to add. This would be perfect with some peppers on top or with a layer of lettuce. Maybe next time.

After I pulled this out of the oven the real critic was my daughter. She took one bite and loved it. Before I knew it she had eaten the entire bowl I prepared for her. This was a very good and easy meal and I am currently on the lookout for some quick meals cause of my family’s crazy scheduled. If you try this recipe please let me know how you like it. Did you add anything or know of a way to make it better? Please comment below!

I did let her have a cupcake for eating all of her food! 

Cold Day? Try Some Potato Soup!


Ever since I made potato soup during that crazy snow storm, I have had a lot of people ask me for the recipe. So I decided to post it on the blog for everyone to see. I am always in a hurry so instead of using baking potatoes, I like to save time by getting a bag of frozen cubed hash browns. I also like to save myself a mess and use microwave bacon instead of frying it in a skillet. Also, I try to make it a little healthier by using light sour cream and reduced fat cheese. Enjoy!


1 bag of frozen cubed hash browns
8 oz of light sour cream
1 bag of reduced fat cheddar cheese
5 cups of whole milk
1 package of mircowave bacon
1 stick of butter
1/3 cup of flour


1. In a stock pot melt one stick of butter on about med heat
2. Add flour while stirring with a wisk. Stir for about 1 minute until mixture is brown.
3. While stirring, add milk and continue stirring for about 2 minutes or until thick.
4. Slowly add frozen hash browns and bring pot to a boil.
5. Once to a boil, bring pot to simmer and add sour cream and half bag of cheese.
6. Cook bacon as directed. Once cooked you can either add it in the pot or keep out to garnish later.

Nothing Like A Merry Christmas With A Butterfinger Cheesecake!

Hey guys! Merry Christmas to your family from ours. We have had a crazy Christmas morning here at the Funderburke house. K-Dub loved all of her gifts from Santa and Mommy and Daddy. Right now I am sitting in where? You guessed it! The kitchen! I am making a hash brown casserole for Christmas brunch with BrittWhitFun’s family. That’s not the only thing I have been cooking. I also made a Butterfinger Cheesecake that is out of this world. I could not just make something this awesome without sharing it with you guys. So consider this a Christmas gift from me to you. Trust me when I say you won’t want to return it.


5 to 6 packages of 8oz cream cheese sat out at room temp to soften
1 cup of sugar
2 tbsp of flour
3 Butterfinger bars crushed up
1 8 oz sour cream
3 eggs
1 tbsp of vanilla extract
1/3 cup of peanut butter

Crust Ingredients

1 package of vanilla wafers
3 tbsp of sugar
1 stick of melted butter


1. Preheat oven to 325
2. Crush vanilla wafers and add sugar and butter.
3. Put in a spring formed pan that has been greased and spread along the bottom and sides of the pan.
5. Bake in the oven for 10 to 12 minutes
6.In a separate bowl mix all of the ingredients. Make sure to add each egg separately for best results.
7. Pour mixture in pan and bake for 70 minutes
8. Sat out to cool and then put in refrigerator for 6 to 8 hours.
9. Before serving you can add additional Butterfinger crumbles on top for a little something extra.



100 Posts Of Absolute Amazingness!

I cannot believe we made it this far. 100 posts on this blog. I am amazed that most of my loyal readers have stuck with me this long. It either shows me that you love what I write or you have nothing better to do. I hope it is the first one cause you loyalty is most appreciated. This blog started out to be a blog just about my relections on everyday life and became my escape and “happy place” where I could just be myself with no filter.

This blog has changed my life in so many ways. I never cooked or even thought about sharing my favorite recipes online. The first time I did, it was welcomed with great applause (My recipe for my hashbrown casserole is still the most viewed post on this blog.). I then began coming up with more ideas to write about and made a list of things I wanted to accomplish. I know I have only completed two things on this list but later you will know why.

My posts have always tried to be about my real life experiences. Some were great and funny and some were sad and the hardest thing to ever write such as when Brittney and I lost our first baby. You never stop showing your love and support and I am truly blessed to have so many friends in the blogging community. I know I never met any of you face to face but just from reading you life experiences and sharing mine I feel we are connected in a way that needs no definition.

So from the bottom of this blogger’s heart I wanted to take some time and say thanks and I hope you all stick around for the next 100 posts cause I am just getting warmed up! Talk to you all soon!

My Best Friend’s Amazing Chocolate Eclair Cake


My best friend is an amazing chef and he made me this awesome chocolate eclair cake back at the 4th of July. I have to say it was amazing! It took me forever to get the recipe from him. I am a huge fan of chocolate and this is one recipe that will satisfy your taste buds.

24 low-fat graham crackers (about 1 box)
2 small suger-free instant vanilla pudding
3 cups skim milk
12 ounce cool whip
1small sugerr-free instant chocolate pudding
1 1/2 cups skim milk

Place 8 crackers in bottom of 13×9 pan. Mix vanilla pudding and 3 cups of milk well. Let sit two minutes. Gently fold in cool whip. Pour half on graham crackers. Top with 8 more crackers. Spread remaining pudding over crackers. Top with the last 8 crackers. Mix the small instant chocolate pudding with 1 1/2 cups of milk. Let sit 2 minutes. Spread over graham crackers. Let sit 6 hours or overnight in refrigerator to soften crackers.


The Best Feta Cheese Dip Ever!!!


This recipe has a very interesting story!
It was back on the 4th of July when I was introduced to this awesome dip. I was visiting my dad’s girlfriend Joye for a cookout.

We arrived and met Joye’s daughter Hope and her fiancé and they were so nice. Joye had a table full of different dips to try while we were waiting on our meal. I tried this and I was immediately hooked. This dip has so much flavor and is really easy to make. I knew that this was a recipe I had to get and share on my blog. This just proves that my dad has found the best woman possible for him!

8 oz container of block feta cheese
2 table spoons of Olive oil
1 tablespoon of pepperoncini sliced
1 tablespoon of minced garlic
I tablespoon of fresh oregano
1/4 to 1/2 tablespoon of red pepper flakes
1/4 tablespoon of black pepper

1. Throw all ingredients in a food processor and use the pulse setting.
2. Chill for 2 hours.
3. Garnish with additional red pepper flakes and olive oil.
4. Serve with tortilla chips or pita bread.

For larger parties you might want to double or even triple the recipe.


Spicy Sausage Dip!


I know it’s been a while since I have posted a recipe but I just had to share this one. I made this dip for my coworkers today and they loved it. This a recipe I just got from my mom and I have to say you will love it too!

2 lbs of hot sausage
2 cans of Rotel
2- 8oz blocks of cream cheese

1. Brown Sausage in a skillet
2. Mix sausage with other ingredients and mix till well blended. (Do not drain Rotel)
3. Cook in crock pot on low for 2 to 3 hours.
4. Serve with Tortilla chips.


Oatmeal Cream Pies!

Sounds amazing! An instant classic!


Welcome to another edition of Way Back Wednesday. This week, featuring my very own Oatmeal Cream Pies from last October. These received raves at a party that I brought them to. Enjoy.

The original post:

Confession time. I’ve had crushes on girls. I’ll let that sink in a moment.

In fact, my first crush was a delightful gal. Her name was Debbie and she always wore a jaunty hat. She was also pretty small in stature, and many referred to her as Little Debbie. Sorry about that, couldn’t resist.  Nor could I resist Little Debbie Oatmeal Creme Pies when I was a young whippersnapper. I’d see the new box in the cupboard on Wednesday nights. Wednesday was the regular day for the Derr family grocery shopping trip to Buehler’s in Wadsworth. It was my favorite night of the week.

I haven’t had a Little Debbie Oatmeal Creme Pie in years…

View original post 423 more words

My Amazing Parmesan Salad Dressing!

I actually got this recipe from a friend of mine who is a chef at a local restaurant where they live. He gave it to me and told me to try it. I made it for my wife’s family and they loved it. When I say they loved it, I mean my wife’s sister was drinking out of the bowl. It is really easy and cheap to make and it is also good as a veggie dip. I hope you like.


1/2 Cup of mayo

1/4 Cup of grated Parmesan cheese

1/4 Cup of buttermilk

1 1/2 Teaspoon of minced garlic

1/2 Teaspoon of minced fresh parsley

1/2 Teaspoon of lemon juice


Whisk all ingredients in a small bowl. Makes 1 cup.

Lemon Cheesecake “Cool Breeze” Ice Cream

I love lemon, cheescake, and ice cream so this is a dream dish for me. I love this and I can’t wait to make it! Perfect for summer!


Lemon Cheesecake “Cool Breeze” Ice cream


Lemon Cheesecake “Cool Breeze” Ice cream

2 1/2 cups heavy whipping cream

1 1/4 cups sugar

2 beaten eggs

1 1/2 8-ounce packages cream cheese, softened

1/2 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1 teaspoon vanilla

Graham Crackers broken into bits

White Chocolate Chips


1. In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling.

2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture.

3. Cover and chill thoroughly.

4. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.

6. Freeze in a 4-5 quart ice cream freezer according to the directions.

7. Fold in Graham Cracker bits.

8. Put into freezer container with a lid and let sit 4 hours in the…

View original post 3 more words