Thanks for stopping by.
Some Kind of Delicious is a place for people who love food, just as much as I do. Here I'll share my all-time favorite recipes as well as NEW delicious recipes I find as I go along.You'll also find some delicious products and free printable products. If you have a recipe or product you'd like me to review or feature, drop me a note. I'm always listening. Enjoy!

February 28, 2011

Hawaiian Burgers

First of all, I really like when you make comments. It makes my day. Thanks!

I got the opportunity to attend college in Hawaii for a year. I know you want to punch me in the face right now. And all I have to say is, "Yeah, it really was that great." I was 18, completely carefree, and living a 5 minute walk from the beach. It was AWESOME! I met some of the greatest people there and some of my dearest friends (aloha friends!)

So, while I was there I did eat in the cafeteria. I lived on campus, so that's what you did. Every once in a while they'd serve these burgers. Such a simple idea! And very yummy. I made it for the first time for my family. Of course I had to make it more difficult by serving them on home-made english muffins. It was DELISH! 

Now if only I could get my hands on a recipe for their coconut and pineapple ice cream!
Oh man.


Slice of ham
1 pineapple slice (ring)
1 fried egg
Spread a little mayo on your english muffin and layer the ham, egg, and pineapple. Enjoy!

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February 25, 2011

The BEST Reese's Peanut Butter & Chocolate Candy Bars

First of all, can you all see my survey in the top right corner? Will you take a second and vote? I'm teaching families who are currently receiving welfare assistance on how to meal plan and budget. I'd love to have some feedback from you on how much you spend on groceries. It would be SUPER helpful. Look, I'll give you free recipes if you do. :) Just kidding.

So, these bars are some of my favorite. They're more like the candy than a traditional cake-like peanut butter bar. Plus there's no baking involved. I have to warn you though, they're pretty dangerous because it's so hard to restrain yourself from eating the whole pan. So, if you make them try to do it when you need to take a treat to a few people, then you won't have as many left in your house tempting you.

For me, I happened to stand-up two of my good friends the other night. I feel AWFUL about it. So, I called these my repenting bars. I hope they'll forgive me by my bribery of peanut butter and chocolate!

You're going to make these over and over again. They are SO delicious. Enjoy!

Mix together:
6 large graham crackers, crushed (a "large" graham cracker means 2 of the squares or 4 of the small rectangles)
4 c. powdered sugar

Melt (in microwave or stovetop):
1 c. butter
1 1/3 c. peanut butter (I prefer smooth)
Mix with crackers and sugar and press into 9x13 pan

Melt 12-oz package of chocolate chips either in the microwave in 30 second increments, or in a double boiler. Spread chocolate on top of peanut butter crust. Allow to cool on countertop for 1 hour before cutting. Don't refrigerate or freeze until after cooling and cutting.

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February 23, 2011

Hearty Brown Sugar & Pecan Oatmeal

I love my mom for so many reasons. She is my best girlfriend and my hero. I can't begin to explain how amazing she is. Everyone says they have the best mom. But, I'm really sorry to tell you that I really do. 

Another reason I love her is because she's always been an amazing cook! Plus, she's always trying new recipes and introducing me to healthy ideas. 

This is one of the latest. I spent the night at her house a few weeks ago. We had to get up early and of course she got up EVEN earlier to make oatmeal. I thought, "Ugh, oatmeal?" But then she started putting brown sugar, chopped pecans and milk in it! Oh man. It was so filling, healthy, and DELICIOUS! I keep eating it. I can't quite convince my son it's better than instant oatmeal yet. But we'll get there!

I know this is such a simple idea, but I hadn't thought of it and I LOVE it. So, I hope you will too! It's the perfect way to start your day! Enjoy!

Serving for 1(because that's what I make it for!)

1 c. water
Dash of salt
1/2 c. old fashioned oats
1 1/2 tsp. brown sugar
1 T. pecans, chopped

In a small saucepan bring water and salt to a boil. Stir in oats and turn heat to medium. Cook for 5-6 minutes. Remove from heat, cover and let sit 2-3 minutes. Pour oatmeal into serving bowl. Top with brown sugar and pecans. Pour in milk to your liking (probably about 1/4 cup). 

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February 21, 2011

Chicken Enchilada Soup

After the WHITE OUT we drove through the other night coming home from my parent's house, we really needed some soup for our souls. And after the KIND of week we had last week, we needed some KICK to pick us up. This soup was the solution. 

It is a little spicy for wee little ones. We just stirred in extra sour cream in our son's bowl to bring the heat down for him.

If you haven't noticed by now, we LOVE food at our house. Especially good for you, and good for your soul food like this. Enjoy!

1 lb. chicken, cooked and shredded
1 (15-oz) can diced tomatoes
1 (10-oz) can red enchilada sauce
1 (4-oz) can chopped green chiles
1 (14.5-oz) can chicken broth
1 (15-oz) can whole kernel corn, undrained
1 medium onion, chopped
1 clove garlic, minced
2 c. water
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
2 T. fresh cilantro, chopped
1 bay leaf

Combine all ingredients in a greased crockpot. Cover and cook on low heat 8-10 hours, or on high 4-5 hours. Serve with shredded sharp cheddar, sour cream, and crushed tortilla chips.

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February 16, 2011

White Chocolate Raspberry Cheesecake

My Valentine loves cheesecake.

I love my Valentine.

So, this is {one} of my gifts to him. It was so yummy. I can't begin to tell you. Totally delicious.

Now before you turn off from reading because you're thinking, "Baked cheesecake? Too much. Too hard."
WAIT! You can do this. I promise. I'm always honest here. So, yes...there were quite a few dishes to wash. But it really wasn't all that difficult. It's SO yummy. 

Oh one other warning, you HAVE to plan ahead on this one, because it needs to refrigerate for a long time. The recipe says 8 hours, but I only did 5 and it was still divine! Enjoy!

1 c. chocolate cookie crumbs (blend chocolate cookies, like Oreos, in a blender)
3 T. white sugar
1/4 c. butter, melted
1 (10-oz.) pkg. frozen raspberries
2 T. white sugar
2 tsp. cornstarch
1/2 c. water
2 c. white chocolate chips
1/2 c. half-and-half cream
3 (8-oz.) pkgs cream cheese, softened
1/2 c. white sugar
3 eggs
1 tsp. vanilla extract
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. 
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. 
Preheat oven to 325 degrees. In a glass bowl over a pot of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. {You can also do this in the microwave, in 30-second increments, stirring in between.}
In a large bowl, mix, with hand mixer, cream cheese and 1/2 cup sugar until smooth. You should mix this for a while, to be sure you have a creamy cheesecake. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Continue to blend for a few minutes. 
Pour half of the batter over the chocolate crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. 
Bake for 55 to 60 minutes, or until filling is set. Just give the pan a jiggle to see if it's uniform in it's "jiggleness." Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. 
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February 15, 2011

Fluffins - a new breakfast revolution

The other morning I was making some of my Banana Oatmeal muffins, which my son LOVES! The batter makes quite a bit. So, I filled both muffin pans and I still had some batter leftover. I didn't have the patience to cook a whole other batch after the first, so I decided to try frying the batter like a pancake. I got a large skillet and poured the rest of the batter in, to make ONE large "pancake."

Yum! It was thick and hearty like a muffin, but flat like a pancake. We broke pieces off and poured syrup over it and it was absolutely DELICIOUS. I wished I had done that with all the batter instead of baking muffins. 

Then I kept thinking about what I could name this new-found breakfast tradition. I was telling my wonderfully, talented cousin about my name dilemma. And I have to give her credit for coming up with the cutest name of "Fluffins," which is a FLAT MUFFIN. Cute right?

Now, I'm not sure how this will go with other muffin recipes yet, but I'm excited to try it out! Let me know if you venture out to make fluffins! This really is a breakfast revolution! Enjoy!

1 c. rolled oats
1 c. boiling water
3 ripe bananas, mashed
2 eggs, beaten
1 c. sugar
1/2 c. vegetable oil
1 c. milk
3 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Place oats in a medium bowl and poor the boiling water over all. Set aside. Meanwhile, in a separate bowl, mix eggs, sugar, oil, milk and bananas. Stir in oats. Combine flour, baking soda, salt, and cinnamon. Add to banana mixture. In a large skillet pour enough batter to form one large pancake. Cook a few minute until bubbles start coming through the batter. Flip and cook on the other side. Serve with maple syrup.

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February 10, 2011

Mediterranean Pita Pockets

I think I've mentioned before that my husband lived in Bulgaria for a little while. He actually took me on a trip there last May to see where he used to live. It was such an amazing trip! His favorite thing to eat were these "duners." And I have to say I agree! They were SO yummy. As we sat and ate them, I kept thinking, I could make this.

So, 8 months later, I finally did! They were absolutely delicious. We put them in these pita pockets, but you can always put them in a wrap too and they'd be equally delicious!

It's very Mediterranean or Greek tasting. Hence, the reason I change the name of the recipe. "Bulgarian" just doesn't sound as appetizing for some reason. You would be saying, "Huh? Bulg...wha? Where's that?"

As far as prep time, it really isn't too difficult. I decided to make the fries from real potatoes and deep fried them myself, but obviously you could also do a short cut on that as well.
But whatever you do, just don't spill the cucumber sauce as you're putting it in the fridge. Oh my word, I was QUITE annoyed at myself. We managed to save enough for our duners though, don't worry.

So, next time you're wanting to try something new, you HAVE to try these. This is definitely going into our regular meal rotations. You're going to love these, I promise! Enjoy!

4 boneless pork chops
4 T. olive oil
4 T. lemon juice
1 T. prepared mustard
2 cloves garlic, minced
1 tsp. oregano

Place pork chops in crock-pot. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork chops. Cook on low for 6 hours. 

Iceberg lettuce, finely shredded
Red Onion, sliced thinly
Fries (our homemade fries were divine!)

1 c. plain yogurt (NOT vanilla)
1 c. cucumber, peeled & chopped
1/2 tsp. garlic, crushed
1/2 tsp. dill weed

Stir sauce ingredients together and store in refrigerator. 

Remove pork from crock-pot and slice into small, bite-size pieces. Halve pita pockets and open gently. Fill with pork, lettuce, onion, and fries. Top with cucumber yogurt sauce. Enjoy!

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February 7, 2011

Personalized Fortune Cookies for your Valentine

I wanted to post these with enough time for you to plan for your loved ones! I made these personalized fortune cookies last year for my sweet Valentine, my parents, and my in-laws. On each "fortune" I wrote a reason why I love them. It was so fun for them to open the messages, PLUS these taste so yummy. Much different than the ones you get at Chinese Fast Food places. 

Get creative with how you decorate. You can buy different colors of dipping chocolates. Or you can put food coloring in the cookie batter! You could even go back with piping icing and write their name. Send me pictures of what you end up doing: somekindofdelicious {at}

I was teaching some friends how to make these a while back and one told me the FUNNIEST fortune. She said her husband always says the same line when he opens a fortune cookie. He says, "Help! I'm trapped in a fortune cookie factory and I can't get out." ha! I love it. 


2 large egg whites 
1/2 tsp. vanilla
1/2 tsp. almond extract
3 T. vegetable oil
3 tsp. water
½ c. flour
1 1/2 tsp. cornstarch
1/4 tsp. salt
½ c. granulated sugar
Optional: food coloring, dipping chocolate
Cooking Spray

Write or print fortunes on pieces of paper, make sure they are no more than 3 1/2 inches long and  ½"  wide. Preheat oven to 300 degrees. Spray two or three 9x13 baking sheets. 

In a mixing bowl, on medium speed beat the egg white, extracts, water and vegetable oil until frothy, but not stiff. In a separate bowl, sift the flour, cornstarch, salt and sugar. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should be thin enough so that it pours off of a spoon, but not too thick that it won't spread easily with the back of the spoon. 

{Optional: if you want to color the cookies, add the food coloring at this point.}
Place level tablespoons of batter onto the cookie sheet (make sure you sprayed the pan well), spacing them at least 3 inches apart. Use the back of a round Tablespoon to spread it out a bit. Bake about 14-15 minutes. You want to watch for the outer 1/2-inch of each cookie to turn golden brown and they are easy to remove from the baking sheet with a spatula.

Working very quickly, remove the cookie with a spatula and flip it over in your hand (yes, it will be kinda hot). Place a fortune flat in the middle of a cookie. 

To form the fortune cookie shape, fold the cookie in half, like a taco {yes, this is a picture of a paper towel. I didn't think to take pictures of the process until after. So, please hold your mocking!} Hold the two edges together, but keep the bottom fold rounded.

Then gently place the rounded fold on the edge of a bowl or a muffin pan and fold together the opposite way to form a fortune cookie shape. {remind me never to attempt to enter the world of hand-modeling}

Place the finished cookie in the cup of a muffin tin so that it keeps its shape. Continue with the rest of the cookies. 

I cook only 2 cookies per pan, because you have to fold quickly. If you wait too long the cookies will crack because they harden FAST!

To speed up the whole process, I use 2 baking sheets  and alternate putting them in the oven. I set two different timers to keep the two sides of the oven straight. 

After they're all cooked and cooled, melt your dipping chocolates and dip one side of the cookie, if you choose. Then decorate with sprinkles. Adorable.
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