California Club Sandwich

Disclosure: This post is sponsored by Kitchen PLAY. All opinions are my own. California Club Sandwich: Mile high sandwich packed with turkey, bacon, and creamy avocado. Try it once and you are going to be craving it again and again!



*ding* *ding* Oooh boy, a text message.  Hope it’s my friend with our plans for Girls’ Night Out. Or, maybe he’s finally going to ask me out on a second date.


These days,more often than not, my text messages are from family asking me to pick up something from the store! Usually it goes something like this:


EMERGENCY: Out of butter

Please pick up cereal!

Or just STARVING GET FOOD!!!!! (aka it’s been 2 hours since lunch!)


But, what if these messages were less specific? Like:

Pick up some high calcium foods thanks!


Where would I head in the grocery store? The answer may surprise you! Since several of our family members avoid dairy products, we skip that aisle.


I like to head straight to the baked good section. You’d be surprised by how many breads, are fortified with calcium. Muffins and tortillas are good choices too!


Best of all they still have the yummy flavor and texture you crave. I bet you won’t even be able to tell the difference!

For this recipe, I used Wonder Bread. Each slice contains 15% of your daily value of calcium.  As the package states,it contains 20% more calcium than regular bread!


This is a great choice for a fast lunch or lazy supper! This sandwich is MILE HIGH so let’s break it down shall we?

The Bread: I used 3 slices to help me get over 40% of my daily recommended calcium intake in one sandwich!

The Meat: Lean turkey is a tasty source of protein

The Veg: Avocado provides healthy fats and the perfect amount of creaminess.

California Club Sandwich
Prep time: 
Total time: 
Serves: 1 Sandwich
California Club Sandwich: Mile high sandwich packed with turkey, bacon, avocado, and a fried egg. Try it once and you are going to be craving it again and again!
  • • ¼ Cup Mayonnaise
  • • 3 Slices Calcium FortifiedBread (I used Wonder Bread)
  • • ¼ Cup Baby Spinach
  • • 4 Slices Turkey Lunch Meat
  • • ½ Tomato, Thinly Sliced
  • • 4 Slices Bacon, Cooked Crisp
  • • 2 Slices Swiss cheese
  • • ½ Avocado, Sliced
  1. Toast 3 slices of calcium-fortified bread, and spread each slice with mayo.
  2. Add one slice of turkey, 2 slices of tomato, 2 slices of bacon, and 1 piece of cheese to the first piece of toast.
  3. Top with the second slice of toast mayo side down. Top with remaining ingredients (spinach, turkey, tomato, cheese, bacon, and avocado).
  4. Top with third slice of bread.

Crunched for time? I love grabbing a sandwich at Subway. Did you know their 6-inch sub bread has as much calcium as a glass of milk? No more fast food guilt!

Overall, the next time you’re in the baking aisle pick up some high calcium bread.  I’d love you to try my club sandwich recipe, you won’t be disappointed! It would also make fabulous French toast, croutons, or even bread pudding!

What do you think of this California Club Sandwich? How can you incorporate more calcium into your diet from the baked good aisle?

Bailey’s Hot Chocolate

Bailey’s Hot Chocolate: Rich and creamy hot chocolate with a boozy kick. You’ll never want regular hot chocolate again!

Bailey's Hot Chocolate

Dear Blog Reader (yes YOU there),

I love you more than words can explain, and seriously feel like we’re internet best buds. But, sometimes I’m really glad…

that you can’t see me! Today is one of those days. The weather can’t make up its mind. My hair is frizzy, I’m wearing Cookie Monster Sweat pants, and flip flops. I’m going to sleep with the window open, fan on, leg out, and waking up freezing halfway through the night. And rinse and repeat. 

I may also be drinking Baileys hot chocolate. This stuff is going to  make you never want regular hot chocolate ever again. Smooth, creamy, and with just enough booze! Use the leftover Baileys here:



Bailey's Hot Chocolate
Recipe type: Drink
Cuisine: American, Irish
Prep time: 
Cook time: 
Total time: 
Serves: 3 Large Cups
Bailey's Hot Chocolate
  • 3 Cups Whole Milk
  • ¼ Cup Heavy Cream
  • 1 Cup Chocolate, Roughly Chopped (I used Semi Sweet Chocolate)
  • ½ Cup Bailey's Irish Cream
  • 1 Teaspoon Vanilla Extract
  • Chocolate Syrup and Whipped Cream, If Desired For Garnish
  1. In a large saucepan, heat 3 cups of milk with heavy cream. Stir in chopped chocolate, until completely melted.
  2. Remove from heat, and stir in vanilla and Baileys.
  3. Pour into glasses and top with whipped cream and chocolate if desired.

Bailey’s Hot Chocolate Tip: 

  1. I wouldn’t suggest using anything besides whole milk here, although you might be able to get away with 2% if that is what you are used to drinking. 

Bailey’s Hot Chocolate Trivia Tidbit:

  1.  Hot Chocolate dates back to the ancient Mayans who used cornmeal, chili peppers, and cocoa seeds. Spicy and sweet clearly they were ahead of their times!

Still thirsty?

Caramel Frappuccino 

Blue Margarita

Blueberry Mojito

Hot Chocolate Recipes From Blogs I Heart:

Salted Caramel Ginger Hot Cocoa via Grandbaby Cakes
Slow Cooker Peppermint White Chocolate via Mom on Timeout
Butterscotch Whiskey Hot Chocolate via Spicy Southern Kitchen

What do you think of this Bailey’s Hot Chocolate?


Cannoli Cheesecake

Cannoli Cheesecake: Rich and creamy Italian cheesecake topped with plenty of chocolate chips.  Your favorite Italian dessert in cheesecake form!

Holy Cannoli

Once upon a time…


There was a dashing young cannoli who met a lovely cheesecake gal. The result is this decadently delicious recipe. 


It takes everything you love about the desserts and combines them. You have a classic graham cracker crust filled with creamy ricotta/mascarpone filling. Then it’s topped with sweetened whipped cream and chocolate chips!

Cannoli Cheesecake
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10 Slices
Cannoli Cheesecake: Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake
  • For the Cannoli Cheesecake Crust
  • 2¼ Cups (About 16 Graham Crackers)
  • ½ Cup Butter, Melted
  • 3 Tablespoons White Sugar
  • For the Cannoli Cheesecake Filling
  • 20 Ounces Ricotta Cheese
  • 12 Ounces Mascarpone Cheese
  • 1 Cup White Sugar
  • 3 Tablespoons All Purpose Flour
  • 1 Teaspoon Cinnamon, Ground
  • 1 Tablespoon Vanilla Extract
  • 4 Eggs
  • For The Whipped Cream
  • ½ Cup Heavy Cream
  • 5 Tablespoons Powdered Sugar
  • 3 Tablespoons Ricotta Cheese
  • 1 Teaspoon Vanilla Extract
  • Mini Chocolate Chips/Powdered Sugar for Garnish, If Desired
  1. For the Cannoli Cheesecake Crust
  2. Preheat oven to 325 degrees F. Line a 9 inch spring form pan with parchment paper. Spray sides with non stick cooking spray.
  3. In a medium bowl, mix graham crumbs, melted butter, and sugar until well combined. Press into the bottom of prepared pan.
  4. Bake for 10 minutes. Wrap pan in aluminum foil (we used a double layer).
  5. For the Cannoli Cheesecake Filling
  6. Reduce oven temperature to 300 degrees F.
  7. In a large bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy. Stir in cinnamon, and vanilla extract.
  8. Add in eggs one at a time, until just combined. Do not over mix.
  9. Evenly spread batter into crust.
  10. Place spring form pan inside a large roaster filled with warm water. Water should only go about halfway up the pan.
  11. Bake for 105-115 minutes or until the edges are set. Turn off the oven, and leave cheesecake sit in oven for 30 minutes.
  12. Crack open over door, and leave cheesecake sit for another 30 minutes.
  13. Cool completely.
  14. For the Whipped Cream
  15. In a large chilled bowl, use a chilled whisk to whip heavy cream, powdered sugar, ricotta cheese, and vanilla until stiff peaks form.
  16. Evenly spread whipped cream over cheesecake. Top with mini chocolate chips and powdered sugar if desired.
  17. Store in the refrigerator.

Cannoli Cheese Adapted via Life Love Sugar
Cannoli Cheesecake Tips: 

  1. Don’t be tempted to skip the water bath, or leaving the cheesecake in the oven. These steps will help your cheesecake cook evenly, and prevent cracking. 
  2. I’ve also made this cheesecake topped with pistachios. They add great salt/crunch. 

Cannoli Cheesecake Trivia Tidbit:

  1. The singular form of Cannoli is Cannolo. 


Craving more cheesecake?

Pecan Pie Cheesecake

Baileys Cheesecake

Apple Crisp Cheesecake

Cannoli Desserts From Blogs I Heart:
Deconstructed Cannoli via Chez Us

Cannoli Cones via Eat Drink Love

Cannoli Dip via Cooking Classy

Meatloaf Pizza aka Meatza

Meatloaf Pizza aka Meatza: Flavor meatloaf “crust” with all your favorite toppings. Your 2 favorite foods, in one great bite!

Meatloaf Pizza

So everyone’s all like…


Meatloaf Pizza

Check out my gluten free, vegan cauliflower pizza crust. And  I’m over her like oh hey I just made a crust out of MEAT! If you think this is a great idea, welcome to my blog. Let’s be friends!


Meatloaf Pizza

 This pizza is guaranteed to turn meatloaf haters into meatloaf lovers! Feel free to use your favorite toppings.  Plus because it is not as thick as a traditional meatloaf it cooks up in just 30 minutes! Perfect for weeknight dinners!

It would also be a sure winner for the upcoming March madness or football games next year. (please come back football I miss you!!)

Meatloaf Pizza aka Meatza
Recipe type: Main Dish
Cuisine: American, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Large Slices
Meatloaf Pizza aka Meatza
  • 1 Pound Left Ground Beef
  • ½ Cup Italian Bread Crumbs
  • 1 Egg
  • ⅔ Cup Pizza Sauce, Divided(I like Pappy Fred's by Del Grosso)
  • 1 Cup Mozzarella Cheese, Shredded
  • ¼ Cup Fresh Mushrooms, Thinly Sliced
  • 10-15 Slices Pepperoni
  • ¼ Cup Green Bell Pepper, Sliced
  1. Preheat oven to 375 degrees F. Spray an 8 inch pan with non sticky cooking spray.
  2. In a medium bowl, combine beef, bread crumbs, egg, and ⅓ cup of pizza sauce. Press into prepared pan.
  3. Bake for 25 minutes. Spread with remaining pizza sauce. Top with mozzarella cheese, mushrooms, pepperoni, and green bell pepper.
  4. Bake for 5-10 minutes ,or until the cheese is melted and internal temperature is 160 degrees F.

Adapted via Kraft Magazine


Meatza Tips:

  1. Making a mini version of these meatloaves would also be awesome! Place into a mini muffin pan, and cook for 15-20 minutes or until a meat thermometer inserted in the center reaches 160 degrees.
  2. If you like your pizza spicy add 1/4  teaspoon of red pepper flakes.

Meatloaf Pizza

Craving more?

Buffalo Chicken Pizza

Buffalo Chicken Pizza


BBQ Chicken Pizza

BBQ Chicken Pizza


Pizza Margherita

Pizza Margherita 

Pizza Recipes From Blogs I Heart:

Sloppy Joe Pickle Pizza via Shugary Sweets

Spinach Artichoke Pizza via Recipe Runner

Deep Dish Pizza via Sally’s Baking Addiction

What do you think of this Meatza recipe?

Meatloaf Pizza

Pepperoni Pizza Dip

Pepperoni Pizza Dip: Creamy cheeses and spicy pepperoni make this ooey gooey dip irresistible. Pizza in dip form, you’ve got to try it!

Pizza is something that is really hard to mess up.


It doesn’t matter if it’s my favorite local joint, a national or chain, or even frozen. I will devour it! If pizza is hard to mess up, this dip is darn near impossible! If you like pizza, you are going to love my pepperoni pizza dip!


The pepperoni pizza dip with cream cheese has all your favorite toppings added right in!  However, feel free to adapt to fit your tastes!

Pepperoni Pizza Dip Variations:

Microwave: Cook in the microwave instead using a large microwave safe bowl. Cook for 5-6 minutes or until melty.

Crockpot:Cook in the crockpot on low for 3-4 hours.

Use your favorite toppings!  Some that we love

a. Meat Lovers: Add bacon sausage, and ham.

b. Hawaiian: Sub the pepperoni and veggies for ham and pineapple

c. Veggie: Skip the pepperoni and add mushrooms, tomatoes, and jalapenos

Pepperoni Pizza Dip
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
Pepperoni Pizza Dip: Creamy cheeses and spicy pepperoni make this ooey gooey dip irresistible. Pizza in dip form, you've got to try it!
  • (1) 8 Ounce Brick Cream Cheese, Softened
  • 2 Teaspoons Italian Seasoning
  • 2 Cups Mozzarella Cheese, Shredded and Divided
  • 1 Cup Parmesan Cheese, Grated and Divided
  • 1 Cup Pizza Sauce (I like Del Grossos Pappy Freds)
  • ¼ Cup Bell Pepper, Diced
  • ¼ Cup Sweet Onion, Diced
  • 4 Ounces Sandwich Pepperoni, Sliced
  • 2 Tablespoons Blacked Olives, Sliced
  1. Preheat oven to 350 degrees F. In a medium bowl combine Italian seasoning and cream cheese.
  2. Evenly spread into a 9 inch pie pan. Add half of the mozzarella and parmesan cheese.
  3. Top with pizza sauce, and then remaining cheese.
  4. Sprinkle with bell pepper, onion, pepperoni, and black olives.
  5. Bake for 20-25 minutes or until cheese is melted.

Pepperoni Pizza Dip Adapted via My Baking Addiction


Craving more?

Easy Bacon Ranch Dip

Buffalo Chicken Pizza

BBQ Chicken Pizza

Dip Recipes From Blogs I Heart:
Bean Dip via Shugary Sweets

Cheesy Sausage and Spinach Dip via Fake Ginger

Reuben Dip via Spicy Southern Kitchen

What do you think of this Pepperoni Pizza Dip?



Red Velvet Oreo Cheesecake


Red Velvet Oreo Cheesecake : Silky smooth red velvet cheesecake topped with a tangy cream cheese topping. Your favorite cake tastes even better in cheesecake form!



Red Velvet Oreo Cheesecake

There is always room for improvement. For example:


  1. Sleeping in on a weekend morning. YAWN SNOOZE so cozy right?!. Improvement: A handsome man to take the dogs out so they don’t disturb my beauty rest at 7 A.M.
  2. Relaxing at the beach with a good book. Ahhh. Improvement: Quiet kid free beach, #sorrynotsorry.
  3. Sipping hot chocolate on a cold winter’s night. Improvement: Cookies the answer is always cookies.


Think there’s no way to improve upon red velvet cake? Think again!! Try my red velvet oreo cheesecake. It starts with a basic oreo cookie crust. The oreo crust is then topped with a decadent layer of smooth, rich red velvet cheesecake. Ahh, you thought I was going to forget the cream cheese frosting there didn’t you? Tsk tsk! Think again! It is then  topped with a cream cheese whipped cream!




Red Velvet Oreo Cheesecake
Recipe type: Dessert
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 9 Servings
Red Velvet Oreo Cheesecake: Silky smooth red velvet cheesecake topped with a tangy cream cheese topping. Your favorite cake tastes even better in cheesecake form!
  • For the Oreo Cookie Crust
  • 2 Cups Oreo Crumbs (About 20 Oreos)
  • 4 Tablespoons Butter, Melted
  • For the Red Velvet Oreo Cheesecake filling
  • (3) 8 Ounce Bricks Cream Cheese, Softened
  • 1 Cup White Sugar
  • 3 Tablespoons Cocoa Powder
  • 4 Eggs
  • 1 Cup Sour Cream
  • ¼ Cup Buttermilk
  • 2 Teaspoons White Vinegar
  • 1 Teaspoon Vanilla
  • Red Food Coloring
  • For the Cream Cheese Whipped Cream
  • ¾ Cup Heavy Whipping Cream
  • ¼ Cup Powdered Sugar
  • ½ Cup Canned Whipped Cream Cheese Frosting
  1. For the Oreo Cookie Crust
  2. Heat oven to 325 degrees F.
  3. In a small bowl, combine oreos and butter. Press into the bottom of a 9 inch greased springform pan.
  4. Bake for 10 minutes.
  5. Cover outside of pan with 2 layers of aluminum foil.
  6. For the Red Velvet Cheesecake
  7. Reduce oven heat to 300 degrees F.
  8. In a large bowl, combine cream cheese, sugar, and cocoa powder.
  9. Add eggs, sour cream, buttermilk, vinegar, vanilla, and red food coloring.
  10. Pour into pan. Pound on counter a few times.
  11. Place springform pan inside another pan filled halfway with lukewarm water. (I used a roasting pan.)
  12. Bake for 1 hour 45 minutes.
  13. Turn heat off and leave cheesecake in the oven for around 30 minutes.
  14. Crack open the oven door, and leave cheesecake in the oven for another 30 minutes.
  15. For the Cream Cheese Whipped Cream
  16. Whip cream in a chilled bowl until it starts to show soft peaks. Stir in powdered sugar.
  17. Continue whipping until stiff peaks form. Fold in cream cheese icing.
  18. Spread or pipe onto cheesecake.


Red Velvet Oreo Cheesecake adapted via Life Love Sugar

Red Velvet Oreo Cheesecake Shopping Tips:

  1. Use a premade oreo crust to speedy up the recipe.
  2. I used Duncan Hines Whipped Cream Cheese frosting (the kind in the can). I usually hate store bought frosting, but it lends the perfect flavor/texture here!

Red Velvet Oreo Cheesecake Tips For Success:

  1. Don’t skip the water bath. I know its annoying especially if you’re a uncoordinated klutz like me. But, it really helps the cheesecake cook slowly.
  2. Don’t over bake your cheesecake! It is okay if there is a small spot in the center that is not set. It will firm up as the cheesecake cools.

Craving more?

Caramel Apple Cheesecake

Pecan Pie Cheesecake

Red Velvet Whoopie Pies

Red Velvet Recipes From Blogs I Heart:
1. Red Velvet 7 Layer Bars via The Domestic Rebel
2. Red Velvet Pretzels via Crazy For Crust
3. Red Velvet Funnel Cake via Grandbaby Cakes

What do you think of this red velvet oreo cheesecake?