Make My Day Camp

Monday, February 9, 2026

Pickle Poppers

I haven't made these yet but I can't wait to try them - I do not like traditional poppers and love pickles so I'm hoping this recipe will be a great alternative to poppers!

12 whole baby dill pickles
1 (8-oz) pkg. cream cheese, softened (1/2 cup)
2 oz. cheddar cheese, finely shredded
1 to 2 jalapeño peppers, seeded and finely chopped
¼ tsp. garlic powder
Salt and ground black pepper
12 thin slices deli ham or turkey, halved
2 Tbsp. jalapeño jam or hot pepper jelly (optional)

Prepare Your Pickles
Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry.
Combine Pickle Popper Mixture
In a medium bowl combine cream cheese, cheddar cheese, jalapeños, garlic powder. Season to taste with salt and pepper. Transfer cream cheese mixture to a re-sealable plastic bag. Snip the corner of the bag and pipe cream cheese mixture into the pickle halves. Wrap each pickle half with ham and secure with a toothpick, if needed. Place pickles in a foil-lined baking pan. If desired, brush with jam.
Bake and Enjoy
Bake about 15 minutes or until heated through.

found here at bhg (I also borrowed their photo until I make these myself and can update with my own pic!)

2.9.25: 🔥 week 6

2.9.24: crockpot white chicken chili v. 3

2.9.23: cinnamon sugar pretzels

2.9.22: valentine felt gnome

2.9.21: tip-sy tuesday: baking center organizing (see my sprinkle storage update here!)

2.9.20: 🔥week 6

2.9.19: monthly maintenance projects

2.9.18: colored pencil tattoos

2.9.17: sweet potato toast

2.9.16: 'bee mine' honey bear

Friday, February 6, 2026

I was going to share my post about how to make a Valentine's chocolate slider box with you again but when I looked at the old posts (I originally posted this 9 years ago) I see the video is no longer working for some reason. I have no idea why this happens! Below is the link to the video on Youtube, but I thought I'd also make one and take a few pictures to give you a little more info in case you want to make one. I love this fun gift and it isn't hard to make, it's just hard to describe how to make! Watch the video and then look at my updated photos. Holler if you need help!

click here to watch how to make the slider box https://www.youtube.com/watch?v=8wkt-hpJBu8

You'll need:

paper or cardstock 10 1/2" x 3 1/2" for the slider box where you'll put the chocolates
paper for the cover/sleeve, I usually do a piece of patterned paper
adhesive, tape, ruler, scissors, pencil, scorer (optional)
9 1"x3" strips of paper with a letter printed on each one (computer or handwritten)
9 Hershey's Nugget chocolate bars
Optional: things to decorate the slider box after it's completed - scrap cardstock, ribbons, etc.

First make the bottom slider box:

1. Score the 10.5" paper at 3/8" and 1" in from each end. Score the long sides at 1/2" and 1"

2. Following my pen lines below, cut one inch in at the corners, then cut the corner off leaving a tab underneath the 1" cut. This is harder to explain than it is to do. Hopefully you can see my pen lines - you're cutting off the corner parts I marked with an 'x' on all 4 corners.

3. Fold all of the score lines in towards the center.

4. Now glue in place. Put adhesive along the sides, and on the underside of the little tabs.

5. Fold the short end with the tabs up and stick the tabs to the long side. After you have all 4 tabs in place, fold the long ends over itself enclosing the tabs and creating the sides of the slider box. Finish by folding the short end over itself.

Now make the top cover/sleeve:

1. on the wrong side of the 9" paper, score along the long sides at 1" and 1 1/2", Repeat on other side.

2. Fold all of the score lines.

3. wrap the sleeve around the bottom slider box and tape closed.

To finish: wrap the 1 x 3" strips around nuggets. Place in slider box. Decorate the top if you want.

2.6.25: football stadium snack tray

2.6.24: tt heart charcuterie board

2.6.23: crochet afghan/fleece blanket mash-up

2.6.22: 🔥 week 6

2.6.21: bumblebee valentine and pickup truck by Brooke

2.6.20: alligator pear salad

2.6.19: sheet pan curried shrimp biryani

2.6.18: making a master grocery list

2.6.17: making heart artwork from dots

2.6.16: Nana's pralines

Thursday, February 5, 2026

Ham and Cheese Sliders

The idea for these sliders is not new - slice the entire top off a package of Hawaiian sweet rolls, layer ingredients and top with melted butter and bake. Yum. You can do loads of different fillings and toppings but the idea is the same. What I like about this one that makes it a little different is the mixture of relish/mayo/mustard inside the sliders (along with some honey), I've never seen that and am definitely going to be making these - Super Bowl is right around the corner and of course everyone will love these hot sliders!

I haven't made them so don't have pictures yet, click the link below to read more info and see lots of photos at serious eats. I'm copy and pasting the recipe as written on their site.

2 tablespoons (30 ml) sweet relish

1 tablespoon (15 ml) mayonnaise

2 tablespoons (30 ml) whole-grain mustard, divided

1 (12-ounce; 340 g) package Hawaiian sweet rolls (such as King's Hawaiian), halved crosswise with buns all still attached

8 ounces thinly sliced deli ham (about 15 slices)

4 slices Swiss cheese (about 3/4 ounce; 21 g each)

3 tablespoons 45 ml) honey or hot honey

2 tablespoons (28 g) unsalted butter, melted

1 1/2 teaspoons finely chopped fresh chives

1/2 teaspoon flaky sea salt, such as Maldon

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Coat a 9x9-inch baking pan with cooking spray; set aside. In a small bowl, stir together sweet relish, mayonnaise, and 1 tablespoon of the mustard to combine.

Place bottom halves of rolls, cut side up, in bottom of prepared pan; spread mayo mixture evenly over bottom halves of rolls. Arrange ham slices in even layer over mayo mixture, and place cheese slices in an even layer over ham. Drizzle honey evenly over cheese. Place top half of rolls, cut-side down, to close the sandwich.

Cover with aluminum foil and bake until warmed through and cheese is beginning to melt, about 8 minutes. Remove from oven and remove foil.

While sliders are baking, in a small bowl, stir together butter, chives, and remaining 1 tablespoon mustard until well combined. After removing foil, use a pastry brush to brush prepared butter on top of rolls. Sprinkle with flaky salt. Bake until tops are golden brown and cheese is melted, 8 to 10 minutes.

Remove from oven and serve immediately.

recipe found here at serious eats

2.5.25: crostini appetizers

2.5.24: flamingo valentine

2.5.23: 🔥week 6

2.5.22: wine and design (on a dollar store budget)

2.5.21: valentines wreath by Brooke

2.5.20: baked pork chops

2.5.19: heart shaped cork trivet

2.5.18: paracord camera wrist strap

2.5.17: crock pot mac and cheese

2.5.16: valentine poppers

Wednesday, February 4, 2026

MFIH: Unstuffed Pepper Casserole

Made this for the family - I can't believe I forgot to take pictures but I'm not finding them anywhere good grief. Picture chopped peppers, ground beef, and rice baked with cheese in a casserole dish!

I pretty much followed a recipe I found at allrecipes other than I substituted yellow peppers for the green, and combined both chicken and beef broth instead of all beef. I also didn't finish it in an oven-proof skillet, I made the dish on the stove top and then poured it into a casserole baking dish to finish in the oven. This turned out great and it's less work than actually stuffing the whole peppers!

I'm sharing Georgia's review at the end of this post, even tho she talks more about her friend and random cheese than the actual dish ahahah - her mom said she liked it!

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 tablespoons unsalted butter
3 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 pinch cayenne
2 green bell peppers, seeded, cut into 1-inch pieces
1 red bell peppers, seeded, cut into 1-inch pieces
1 orange bell pepper, seeded, cut into 1-inch pieces
1 cup raw basmati or other long grain white rice
2 teaspoons Worcestershire sauce
2 cups tomato sauce or tomato puree
1 1/2 cups beef broth
6 ounces Cheddar cheese, shredded, divided

Preheat the oven to 375 degrees F (190 degrees C).

Place an ovenproof pan over high heat, add olive oil, then the beef, and a big pinch of salt, and cook for about 1 minute, breaking the meat into smaller pieces. Add onions, and continue cooking, crumbling the meat, until it starts to brown and onions turn translucent. about 5 minutes. Brown the meat deeply for the best flavor.

Reduce heat to medium-high, or to medium if the pan seems very hot, and add butter and garlic. Cook, stirring, until butter melts, about 1 minute. Add black pepper, paprika, garlic powder, and cayenne. Cook and stir for about 1 minute. Add bell peppers, and cook and stir until just heated through, 2 to 3 minutes.

Add rice and stir until it is coated with the fats from the pan, about 1 minute. Add remaining salt, Worcestershire sauce, tomato sauce, and beef broth, and raise the heat to high. Stir together and wait for the mixture to simmer. Turn off heat, and sprinkle with some of the cheese, saving about 1/2 cup for the top. Use a spoon to poke and stir the cheese in evenly. Cover the pan tightly.

Bake in the preheated oven for 45 minutes. Remove from the oven, uncover, and check rice for tenderness in a few spots. If rice is not tender, cover and continue to bake. Once rice is tender, remove the casserole, uncover, sprinkle over the rest of the cheese, and turn on the oven’s broiler.

Broil casserole until cheese is melted, and starting to brown, 1 to 2 minutes. Let rest at least 10 minutes before serving.

makes 8 servings

Click here to watch G sort of review the casserole LOL or copy this youtube link https://youtube.com/shorts/zEub3rKm4k8?feature=share

recipe found here

2.4.25: blue cheese stuffed olives re-run

2.4.24: 🔥 week 5

2.4.23: pumpkin snickerdoodle muffins

2.4.22: sprinkle racks

2.4.20: tip-sy tuesday: messy lily pollen

2.4.19: man-day monday

2.4.18: last minute super bowl ideas

2.4.17: super bowl party games

2.4.16: super bowl party planner

Tuesday, February 3, 2026

Tip-sy Tuesday: echocardiogram

Oops I did it again and haven't posted in a few days!!! I'll catch us back up hopefully tomorrow - we were out of town for a few days and I didn't schedule anything to post while I was gone.

Quick thing to share today because I had an echocardiogram this morning and I've never had one before, and other than googling for info on what to wear* I didn't even really know what it is so I thought I'd share my experience.

An echocardiogram is an ultrasound of your heart. I had to remove everything above the waist and put on a gown open in the front. The tech had me lie on my left side with my left arm under my head; she attached an ekg monitor and then moved the wand thing around my chest gathering details on my hearts structure and functions. It was pretty interesting, painless, and took about 1/2 hour. Also, in case you wondered like I did, I wasn't just laying on the table exposed to the room hahahah, she was very good about keeping me covered (I definitely wondered how that was going to work!).

I didn't have to do anything in advance of the test - no medicine changes, no dietary restrictions.

PS: for the question of what to wear - just wear a top that can be easily removed, you only remove clothes above the waist so bottoms are just whatever is comfortable to lie on the table in - I didn't have to remove my shoes.

Tomorrow I go for a stress test, which I've also never done. I'll let you know if there's anything interesting to share on that.

2.3.25: pimento cheese re-run

2.3.24; words

2.3.23: heart mosaic

2.3.22: slow cooker crack chicken

2.3.21: valentine layered cookies

2.3.20: football stadium brownies

2.3.19: 🔥week 5

2.3.18: football toss game

2.3.17: root beer bbq pulled pork

2.3.16: cookie bites

Monday, February 2, 2026

Heart-Shaped Paper Gift Box (re-run)

This rerun post is from 2/2024:

Unlike the geometric heart I failed at making on Monday, this paper box is much easier and straightforward haha! I followed the directions I found here at instructables and had no problems putting this together.

They have a free pattern for the pieces - two different size hearts for the box and lid, and two rectangles for the lid side and the box side. Cut out the shapes, fold according to the template instructions, make little snips around the edges so the rectangles will curve nicely, glue everything in place. Not hard!

for the template, instructions, and video click here at instructable, or here at essyjae

2.2.25: 🔥 week 5

2.2.24: heart-shaped paper box

2.2.23: salad bundles

2.2.22: dry ranch seasoning mix

2/2/21: tip-sy tuesday room temp butter tip

2.2.20: 🔥week 5

2.2.19: groundhog day card or decoration

2.2.18: super bowl games

2.2.17: preserved lemons

2.2.16: organizing wrapping and tissue paper

Monday, January 26, 2026

MFIH: Cheeseburger Soup (lightened up!)

Made this lightened up cheeseburger soup for the family meal and it was a hit. I followed the recipe exactly other than adding more parsley and mustard powder and I added some dried thyme. I also added a splash of half-and-half because I didn't have much left in the fridge and wanted to use it up.

The recipe says the soup will thicken considerably as it cools - look at these pictures and you can see how much thinner the soup was while on the stove (top picture is after it cooled).

Georgie does a review at the end of this post - not sure she's grasping the whole '1 to 10' concept yet LOL

1 lb. lean ground beef
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1/2 t. salt
pinch of black pepper
4 cups peeled and diced Yukon gold or russet potatoes
4 cup low-sodium chicken broth
1 t. dried parsley
1/2 t. mustard powder
1 1/2 cups milk
1/4 cup all-purpose flour
2 cups shredded sharp cheddar cheese
chopped green onions or chives, sour cream, shredded cheese, for serving

In a 6-quart pot set over medium heat, add the ground beef, carrots, celery, onion, salt, and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink. Off the heat, drain excess grease.
Return the pot to medium heat and add the potatoes, broth, parsley, and mustard powder. Stir to combine. Bring the soup to a boil, reduce the heat to medium-low, and continue to simmer for 15 minutes, until the potatoes are tender.
To a blender, add the milk and flour and blend until smooth. Pour the mixture into the soup and bring to a simmer. Cook, stirring constantly, for 3 to 4 minutes, until the soup has thickened.
Off the heat, add the cheese a handful at a time and stir until melted.
Taste and season with additional salt and pepper, if needed (important!).
Serve with chopped green onions or chives, sour cream and additional shredded cheese, if desired. The soup will thicken considerably as it cools.

yield: 6 TO 7 SERVINGS

prep time: 35

cook time: 25

total time: 1

NOTES

Ground Beef: for a less meaty soup, the ground beef can be decreased to 1/2 pound.

Gluten Free Substitute: for a gluten-free version, sub 2 tablespoons cornstarch for the 1/4 cup flour (blend and add to the soup per the recipe).

Cheese: 1/2 of the cheddar cheese can be subbed for shredded Monterey Jack cheese, if desired (the cheese flavor will be less pronounced and the soup will be slightly creamier).
recipe found here at melskitchencafe

click here to see G's review of cheeseburger soup on youtube or go to this link: