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Loaded Mashed Potato Egg Rolls

Loaded Mashed Potato Egg Rolls. Crispy egg rolls stuffed with creamy loaded mashed potatoes and gooey cheese!  This may be my favorite egg roll recipe yet!

Loaded Mashed Potato Egg Rolls 

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These are one of the most delicious things ever…  I probably could’ve eaten all of them myself!

You can use leftover mashed potatoes (is that even a thing??  leftover potatoes?), packaged potatoes or even just boil up a batch of potatoes and mash them!  I use cheddar because I love the flavor, any cheese will work of course, you could even use 1/2 a cheese string if it’s all you have on hand!

Be sure to try to seal the cheese in the potatoes and make sure the wrapper is completely sealed.  This will help avoid leaking and splattering.

How to roll up loaded mashed potato egg rolls!

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Loaded Mashed Potato Egg Rolls
Ingredients
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  • 2 cups prepared (or leftover) mashed potatoes
  • ¼ cup bacon bits or crumbled cooked bacon
  • 2 green onions, thinly sliced
  • 1 egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 sticks of cheese, approx. 3" long by ¼" square
  • 8-10 Egg Roll Wrappers
Instructions
  1. Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder and pepper in a large bowl. Mix until well combined.
  2. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese trying to ensure it is completely covered (this helps prevent leaks).
  3. Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package).
  4. Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
  5. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  6. Serve hot with sour cream for dipping.

 

Other Egg Roll Recipes you might like:

bacon cheeseburger eggrolls

Bacon Cheeseburger Egg Rolls

 

 Apple Pie Egg Rolls!!  If you like the OLD McDonald's apple pies (the fried ones!) you will LOVE these!!!

Apple Pie Egg Rolls!

Cherry Cheesecake Egg Rolls!  Delicious crispy egg rolls filled with cherries and no-bake cheesecake!  These are amazing served hot and crispy!

Cherry Cheesecake Egg Rolls!

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Chicken Cordon Bleu Soup.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup! This rich & creamy soup can be made on the stove top or in the slow cooker!

Chicken Cordon Bleu Soup 

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I love Cordon Bleu!  Chicken with ham and a creamy swiss filling.. usually breaded and topped with a sauce containing dijon!

This recipe captures all of those flavors in a rich and cheesy soup that warms you from the inside out.  The best part is that this dish can easily be made quickly on the stove top or it can simmer all day in the slow cooker while you’re at work!

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Chicken Cordon Bleu Soup

Rating 

Ingredients
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  • 7 cups potatoes, diced
  • 1 medium onion diced
  • 1 large carrot, chopped
  • 2 cups ham, diced
  • 2 cups chicken, cooked & diced
  • 2 teaspoons parsley
  • 1 teaspoon thyme leaves
  • 2 teaspoons dijon mustard
  • 5 cups Ready to Serve Chicken Broth (I use low sodium)
  • 1 cup 2% milk
  • ½ cup sour cream
  • 2 cups swiss cheese, shredded
  • Pepper to taste
Instructions
Stove Top
  1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a large pot.
  2. Bring to a boil and simmer 20 minutes or until potatoes are soft.
  3. Remove 2-3 cups of the potatoes/carrots and mash (try to avoid the ham/chicken if possible), then return the mashed mixture to the pot.
  4. Add milk and sour cream. Stir and cook an additional 5 minutes. Stir in shredded cheese until melted. Serve hot.
Slow cooker directions
  1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a crock pot.
  2. Cook on low 7 hours, or high 3 hours.
  3. Remove 2-3 cups of the potatoes/carrots (try to avoid ham/chicken) and mash, then return the mashed mixture to the crock pot.
  4. Add milk and sour cream. Stir and cook an additional 15 minutes. Stir in cheese and pepper to taste. Makes twelve 1-cup servings.
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One Pot Cheeseburger Macaroni! This delicious cheesy dish is just as quick as the boxed kind but tastes so much better!

One Pot Cheeseburger Macaroni (Stove Top). You’ll never buy the boxed kind again!

One Pot Cheeseburger Macaroni!  So easy and delicious, you'll never buy boxed again!

Cheeseburger Macaroni!  Ready in just 20 minutes… and you’ll never buy boxed again!  It’s so easy and so yummy!

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Ok, if there is one thing you need to know about me, it’s that I could literally eat macaroni and cheese 3 times/day…  7 days a week.  Oh, every single day.. forever.

And..  I LOVE the boxed kind and I love Hamburger Helper.  All the macaroni, homemade, baked, boiled, slow cooked, boxed, frozen.. every single one of them I love.

Well, this is in my top two.  Yes, I just said that!  It’s in my TOP 2 (along with my Ultra Creamy Slow Cooker Mac & Cheese)!!  That means wow, it’s super awesome!  To me, it’s a super close match to the boxed Hamburger Helper but you know each and every ingredient in this recipe!

The best part, it’s 20 minutes start to finish!  You can’t go wrong with that!  

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Cheeseburger Macaroni (Stove Top). You’ll never buy the boxed kind again!

Rating 

Ingredients
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  • 1 lb lean ground beef
  • 1 onion, diced
  • 1 cup chicken broth (or water)
  • 2 cups milk
  • 1½ cups uncooked macaroni noodles
  • 1 tablespoon cornstarch
  • 1 teaspoon each garlic powder, sugar and paprika
  • ½ teaspoon pepper
  • 1½ cups sharp cheddar cheese
Instructions
  1. In a small bowl combine cornstarch, garlic powder, sugar, pepper and paprika. Set aside.
  2. Brown ground beef & onion in a pan until no pink remains. Drain any fat.
  3. Add milk, broth and macaroni to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until noodles are cooked.
  4. Remove from heat and stir in cheese until melted. Serve hot.

1 lb lean ground beef
1 onion, diced
1 cup chicken broth (or water)
2 cups milk
1 1/2 cups uncooked macaroni noodles
1 tablespoon cornstarch
1 teaspoon each garlic powder, sugar and paprika
1/2 teaspoon pepper
1 1/2 cups sharp cheddar cheese

In a small bowl combine cornstarch, garlic powder, sugar, pepper and paprika. Set aside.
Brown ground beef & onion in a pan until no pink remains. Drain any fat.
Add milk, broth and macaroni to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until noodles are cooked.
Remove from heat and stir in cheese until melted. Serve hot.

AND…  this is the old photo of this recipe you may have seen floating around!  Photography is a constant learning curve but I’m loving it!  What a difference a year makes! :)

cheeseburger macaroni

Very slightly adapted from food.com

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Cheesy Ham and Potato Casserole

 

Cheesy Ham & Potato Casserole!  Delicious layers of ham, potatoes and peas with a homemade cheese sauce!! (No 'cream of' soup in this recipe!).

Cheesy Ham and Potato Casserole

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This Ham and Potato Casserole is a delicious and very simple dinner!  Ham and potatoes smothered in a homemade cheesy sauce! It makes a big meal and it’s not expensive to make!

The best part is that it’s very versatile…  replace cheddar with swiss, replace ham with chicken…  in this recipe, they will all work beautifully!

Another thing I love about this recipe is that is doesn’t start with “cream of” soup.  I’m not a huge fan of salt so I always use low sodium chicken broth but any type will work just fine!  Be sure to cut your potatoes fairly small (1/2″ x 1/2″) so they cook quickly.  I also like to put my 9×13 on a cookie sheet just in case it drips over.  The sauce will thicken upon standing.

If you love Ham & Potato, check out my Easy Ham and Potato Crock Pot soup recipe!

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Tools you’ll need:

Screen Shot 2014-10-26 at 7.06.52 PM9x13 Baking Dish Screen Shot 2014-10-26 at 7.05.40 PM

Cheesy Ham and Potato Casserole
Ingredients
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Sauce
  • 3 tablespoons butter
  • 3½ tablespoons flour
  • 1 small onion
  • ¾ cup milk
  • 1 cup low sodium chicken broth
  • salt to taste
  • ½ teaspoon pepper
  • 1 cup sharp cheddar, shredded
Other
  • 3 lbs potatoes, peeled and diced
  • 2 cups ham, diced
  • 2 cups frozen peas, defrosted
  • 1 cup sharp cheddar cheese (or to taste)
Instructions
  1. Preheat oven to 400 degrees.
  2. Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
  3. Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
  4. Place ½ of the potatoes in a 9x13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
  5. Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
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Pizza Pasta Bake

Pizza Pasta Bake!  This easy cheesy dish layers up pasta with a zesty fully loaded sauce & tons of gooey cheese!

Pizza Pasta Bake

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This is one dish the whole family will easily agree on!!  Pizza Pasta Bake is a super easy cheesy dish with layers of pasta & tons of gooey cheese!  Be sure to use a good quality  pasta sauce in this recipe…  and I’ve even been known to replace some of the pasta sauce with a small can of pizza sauce for a little bit extra kick!

This recipe is so easy and versatile, feel free to add in your own favorite toppings!  (If your toppings are watery like mushrooms, be sure to cook them first so your dish doesn’t become watery!).

Pizza Pasta Bake

Rating 

Serves: 8 servings

A delicious pizza inspired casserole! Feel free to add in your own favorite pizza toppings!
Ingredients
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  • 12 oz uncooked medium pasta (I used cavatappi but penne & rotini are also good choices)
  • 1 medium onion, diced
  • ½ pound italian sausage (mild or hot)
  • ½ pound lean ground beef
  • 3 cloves garlic
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 1 can diced tomatoes, drained
  • 2 teaspoons oregano
  • 4 cups pasta sauce
  • 2-3 cups mozzarella cheese
  • 28 slices pizza pepperoni
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according el dente to package directions. Rinse under cold water and drain well.
  3. Brown onion, garlic, sausage and beef in a large pan over medium heat. Drain any fat. Add in red and green peppers and cook an additional 2-3 minutes. Add oregano, drained tomatoes and pasta sauce, stir well.
  4. Place pasta in a greased 9x13 pan. Pour meat sauce over pasta and top with cheese and pepperoni slices.
  5. Bake 35-40 minutes uncovered or until cheese is melted and pasta is heated through.

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Delicious and quick!  Pizza twists are a favorite afterschool snack around our house!

Easy Pizza Twists

Pizza Twists...  this yummy snack is ready in just minutes!

Easy Pizza Twists

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 Who doesn’t love pizza?  Ooey gooey cheese, zesty sauce with a soft crispy crust…  it’s definitely a favorite around here!

This is a super quick version of pizza, perfect for a weekend snack for the kiddos (or the grown ups!).  These pizza twists take just a few minutes to whip up and even less time to be gobbled up!

I’ve added pepperoni to this recipe… you can add whatever toppings you like.  If you are using toppings that contain more water (such as mushrooms) be sure to cook them first so your twists don’t get soggy!

Delicious and quick!  Pizza twists are a favorite afterschool snack around our house!More Pizza & Pasta recipes 

Easy Pizza Twists

Rating 

Ingredients
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  • 1 roll refrigerated Pizza Dough
  • ¾ cup shredded mozzarella cheese
  • ½ cup pepperoni, cut in half
  • 2 tablespoons melted butter
  • ½ teaspoon oregano
  • ½ teaspoon parsley
  • ½ teaspoon garlic powder
  • 1 tablespoon parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Unroll pizza dough and cut into rectangles about 2" wide by 5" long.
  3. Sprinkle oregano and parsley over each rectangle, divide cheese and pepperoni over all rectangles. Gently twist each rectangle pinching the ends.
  4. Place on a parchment paper lined pan, brush with melted butter and sprinkle parmesan on top.
  5. Bake 15-18 minutes or until lightly browned. Serve with warm tomato or pizza sauce for dipping.
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Broccoli Cheddar Chicken Lasagna!

Broccoli Cheddar Chicken Lasagna!  This is THE BEST lasagna recipe.. honestly, when I make it I end up eating it for breakfast if there's any left!

Broccoli Cheddar Chicken Lasagna!

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Creamy Broccoli Cheddar Chicken Lasagna!  This is THE BEST lasagna recipe.. honestly, when I make it I end up eating it for breakfast if there’s any left!

This meal takes a few steps to put together but it’s easily worth every second!

I usually serve this with a side salad and some fresh bread … and it lasts us 2 dinners (a family of 6)… so it’s great!

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Broccoli Cheddar Chicken Lasagna!

Rating 

A creamy and delicious cheddar broccoli lasagna with chicken! This is irresistible!
Ingredients
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  • 2 cups cold milk
  • 2 tablespoons flour
  • 2 teaspoon olive oil
  • 2 cloves garlic
  • ⅓ cup light cream cheese (not fat free)
  • ⅔ cup fresh parmesan cheese, shredded
  • 1¼ cup cottage cheese
  • 1 teaspoon italian seasoning
  • 1 teaspoon parsley
  • 1 egg
  • 12 lasagna noodles
  • 3 cups cheddar cheese, divided
  • ½ cup mozzarella cheese
  • 2 cups chopped carrots
  • 5 cups chopped broccoli
  • 2 cups cooked chicken
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil over medium heat in a pan, add garlic and stir until fragrant.
  3. In a large bowl, whisk together cold milk and flour until flour is dissolved. Add to pan and continue whisking over medium heat until thickened, about 3-4 minutes.
  4. Once thick and bubbly, remove pan from heat and stir in cream cheese, salt & parmesan cheese until smooth. Set aside to cool.
  5. Cook lasagna noodles el dente according to package directions. Cook carrots and broccoli in boiling water about 2 minutes or just until very slightly cooked and bright green (do not over cook). Drain and run under cold water.
  6. Place cooled parmesan sauce into a large bowl. Add seasonings, cottage cheese, egg and 2 cups cheddar cheese. Stir until combined and remove 1 cup of the mixture to set aside.
  7. Stir chicken, carrots and broccoli into the remaining parmesan mixture.
  8. Lay 4 lasagna noodles in a 9x13 pan. Add ½ of the broccoli mixture. Add 4 more noodles and remaining broccoli. Top with the last 4 noodles and reserved sauce.
  9. Bake covered 45 minutes. Remove foil, add remaining cheeses and bake an additional 15 minutes.
  10. Let stand 10 minutes before serving.
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Sausage & Roasted Pepper Linguine!  This is super delicious!

Italian Sausage Linguine with Roasted Tomato Sauce

Italian Sausage Linguine... this is pretty much the best pasta dish ever!

This delicious Italian Sausage Linguine is one of my all time favorite pasta recipes!  The extra step of roasting the fresh tomatoes and peppers just takes the flavors to a new level!  It’s hard to believe that it’s so easy to make an amazing restaurant quality dish at home!

Italian Sausage Linguine with Roasted Tomato Sauce

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Sausage & Roasted Pepper Linguine

Rating 

Serves: 8 servings

Ingredients
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  • 1 lb italian sausage (hot or mild), casings removed
  • 1 onion, slivered
  • 3 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes
  • 1 cup canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 3 fresh tomatoes, diced
  • 2 red peppers, seeded and diced
  • 1½ tablespoons olive oil
  • ½ teaspoon black pepper
  • salt to taste
  • 1 teaspoon italian seasoning
  • ¼ cup fresh parsley
  • 2 tablespoons fresh basil (or to taste)
  • ¼ cup fresh shredded parmesan cheese
  • 12 oz linguine
Instructions
  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine red peppers, fresh tomatoes, olive oil and italian seasoning.
  3. Place on a foil lined pan and roast 10 minutes, stir and roast an additional 15 minutes or until edges are slightly charred.
  4. Combine italian sausage, onion and garlic in a large pan. Cook until sausage is cooked through. Drain any fat.
  5. Stir in diced tomatoes (undrained), crushed tomatoes and tomato paste. Let simmer uncovered about 10 minutes or until slightly thickened. Add in roasted tomatoes & peppers and parmesan cheese. Remove from heat, season with salt and pepper to taste and cover.
  6. Cook linguine al dente according to package directions. Drain, toss with sauce and parsley.
  7. Top with fresh basil and additional parmesan cheese if desired.

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