I made this recipe and froze them, so I haven't tasted them yet!
1# lean ground beef
4 oz. zucchini, unpeeled & shredded (I didn't use this ingredient)
1 egg
1 c. frozen hash browns
1/2 c. shredded cheddar cheese
1/2 pkg. stove top stuffing mix
1/4 c. parmesan cheese
1/2 tsp. minced garlic
1 tsp. worcestershire sauce
1/4 c. ketchup
1/4 c. chopped onions
Preheat oven to 350 degrees. Mix all ingredients together. Divide evenly into 12 muffin cups (I used 1/2 measuring cup to divide the mixture evenly). Bake 30-40 minutes or until done.
Servings:12
I put the mixture into the muffin tins and then frozen them, when they were solid I put them in freezer bags. So when I want to cook them I can take out the exact number I need.
I also made a double batch of this and made one into a meatloaf.
Tuesday, May 18, 2010
Beef Taco Bake
This is so simple but so yummy!
1# lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8 inch flout tortillas (Cut into 1 inch cubes using pizza cutter)
1 c. shredded cheddar cheese
Brown ground beef and drain. Stir in soup, salsa, milk, tortillas, and 1/2 c. cheese. Spoon the mixture into a 9x13 pan, cover and bake for 30 minutes at 400 degrees. Uncover, sprinkle with remaining 1/2 c. cheese and bake an additional 5 minutes.
1# lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8 inch flout tortillas (Cut into 1 inch cubes using pizza cutter)
1 c. shredded cheddar cheese
Brown ground beef and drain. Stir in soup, salsa, milk, tortillas, and 1/2 c. cheese. Spoon the mixture into a 9x13 pan, cover and bake for 30 minutes at 400 degrees. Uncover, sprinkle with remaining 1/2 c. cheese and bake an additional 5 minutes.
Monday, May 17, 2010
Macaroni and Beef
This is another freezer meal!
1 # lean ground beef
1 c. chopped onions
1 c. chopped red bell pepper
1 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
6 oz. dry elbow macaroni, cooked and cooled
4 oz. reduced fat mozzarella cheese, shredded
Cook the ground beef, onion and bell pepper in a large skillet over medium heat until the beef is no longer pink and veggies are softened. Add the tomato sauce, basil, thyme and pepper. Cook, stirring frequently, until heated through. Remove from the heat. Add the macaroni and stir to combine. Cool. Spoon into a freezer bag. Place the shredded mozzarella cheese in a small freezer bag. Attach the two bags. Label them and freeze.
To Serve
Thaw the meat and cheese in the refrigerator at least 24 hrs. before serving. Preheat oven to 350 degrees. Spoon the mixture into a 1 qt. baking dish, and sprinkle evenly with the cheese. Bake for 20-30 minutes or until bubbly and lightly browned.
Serves 6.
1 serving = 292 cal and 10 g fat
1 # lean ground beef
1 c. chopped onions
1 c. chopped red bell pepper
1 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
6 oz. dry elbow macaroni, cooked and cooled
4 oz. reduced fat mozzarella cheese, shredded
Cook the ground beef, onion and bell pepper in a large skillet over medium heat until the beef is no longer pink and veggies are softened. Add the tomato sauce, basil, thyme and pepper. Cook, stirring frequently, until heated through. Remove from the heat. Add the macaroni and stir to combine. Cool. Spoon into a freezer bag. Place the shredded mozzarella cheese in a small freezer bag. Attach the two bags. Label them and freeze.
To Serve
Thaw the meat and cheese in the refrigerator at least 24 hrs. before serving. Preheat oven to 350 degrees. Spoon the mixture into a 1 qt. baking dish, and sprinkle evenly with the cheese. Bake for 20-30 minutes or until bubbly and lightly browned.
Serves 6.
1 serving = 292 cal and 10 g fat
Creamed Chicken and Vegetables
This is a good freezer meal!
3 c. frozen mixed veggies
8 oz. cooked diced chicken meat
10 oz. can reduced fat cream of chicken soup
1/2 c. canned mushrooms, drained
1/3 c. water or reduced sodium chicken stock
1/2 tsp. dried tarragon, crumbled
1/4 tsp. freshly ground pepper
In a medium saucepan, combine all ingredients. Cook, covered over medium heat for 20 minutes or until veggies are tender and mixture is thoroughly heated, stirring occasionally.
Serves 4.
1 c. serving = 128 cal and 2 g fat
When I served this I put the chicken mixture into a 9x9 pan, made a package of Stove Top Stuffing put it on top and baked it till the stuffing was golden brown.
3 c. frozen mixed veggies
8 oz. cooked diced chicken meat
10 oz. can reduced fat cream of chicken soup
1/2 c. canned mushrooms, drained
1/3 c. water or reduced sodium chicken stock
1/2 tsp. dried tarragon, crumbled
1/4 tsp. freshly ground pepper
In a medium saucepan, combine all ingredients. Cook, covered over medium heat for 20 minutes or until veggies are tender and mixture is thoroughly heated, stirring occasionally.
Serves 4.
1 c. serving = 128 cal and 2 g fat
When I served this I put the chicken mixture into a 9x9 pan, made a package of Stove Top Stuffing put it on top and baked it till the stuffing was golden brown.
Cookie Dough Cheeseball
This is fantastic!!!!!!!!!
8 oz. fat free cream cheese, softened
1/2 c. light margarine, melted
1/4 tsp. vanilla extract
1/2 c. powdered sugar
3 TBLS. brown sugar, packed
1 c. mini chocolate chips
1 c. pecans, finely chopped
Blend together with electric beater first three ingredients until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3-4 hours. Shape dough into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes 3 cups.
Serve with animal crackers, vanilla wafers and graham crackers.
8 oz. fat free cream cheese, softened
1/2 c. light margarine, melted
1/4 tsp. vanilla extract
1/2 c. powdered sugar
3 TBLS. brown sugar, packed
1 c. mini chocolate chips
1 c. pecans, finely chopped
Blend together with electric beater first three ingredients until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3-4 hours. Shape dough into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes 3 cups.
Serve with animal crackers, vanilla wafers and graham crackers.
Caramel Apple Cake
I just made this tonight so I will let you know how it tastes!
1 1/2 c. Reduced fat bisquick
1/2 c. Splenda granular (I used 9 packs of Truvia cause I can't have Splenda)
1/2 c. skim milk (I used 1% milk)
1 tsp. vanilla
2 1/2 c. peeled & diced apples
1 TBLS. lemon juice
2/3 c. brown sugar
3/4 tsp. cinnamon
1/3 oz. finely chopped pecans
1 c. boiling water
Preheat oven to 350 degrees. Combine the bisquick, splenda, milk & vanilla. Spray a 9x9 pan with nonstick cooking spray and place dough mixture into pan. Spray your hand with nonstick spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for 5 minutes, loosen the sides and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream.
Serves 8.
1 piece (plain) = 181 cal and 2 g fat (3 ww points)
1 1/2 c. Reduced fat bisquick
1/2 c. Splenda granular (I used 9 packs of Truvia cause I can't have Splenda)
1/2 c. skim milk (I used 1% milk)
1 tsp. vanilla
2 1/2 c. peeled & diced apples
1 TBLS. lemon juice
2/3 c. brown sugar
3/4 tsp. cinnamon
1/3 oz. finely chopped pecans
1 c. boiling water
Preheat oven to 350 degrees. Combine the bisquick, splenda, milk & vanilla. Spray a 9x9 pan with nonstick cooking spray and place dough mixture into pan. Spray your hand with nonstick spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for 5 minutes, loosen the sides and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream.
Serves 8.
1 piece (plain) = 181 cal and 2 g fat (3 ww points)
BLT Dip
This is very addictive!!
1 c. sour cream
1 c. Hellman's mayo
1 # bacon, cooked, cooled and crumbled
1 tomato, diced
1 box crackers (Toasteds work well)
Mix sour cream and mayo, add bacon and mix well. Place mixture in fridge to chill. Just before serving add tomato and stir. Serve with crackers.
1 c. sour cream
1 c. Hellman's mayo
1 # bacon, cooked, cooled and crumbled
1 tomato, diced
1 box crackers (Toasteds work well)
Mix sour cream and mayo, add bacon and mix well. Place mixture in fridge to chill. Just before serving add tomato and stir. Serve with crackers.
Small Fry Frittatas
These are so fun for the whole family!
4 large eggs
1/4 c. half and half
1/2 tsp. salt
Assorted mix-ins (such as shredded cheese, diced veggies and cooked, chopped bacon, ham or sausage)
Grated Parmesan cheese (optional)
Heat oven to 350 degrees and coat a 6-cup muffin pan with nonstick cooking spray. Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute egg mixture between the muffin cups. Add about 2 TB:S. of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese. Bake the frittatas until they are puffy and the edges are golden brown about 20-25 minutes.
4 large eggs
1/4 c. half and half
1/2 tsp. salt
Assorted mix-ins (such as shredded cheese, diced veggies and cooked, chopped bacon, ham or sausage)
Grated Parmesan cheese (optional)
Heat oven to 350 degrees and coat a 6-cup muffin pan with nonstick cooking spray. Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute egg mixture between the muffin cups. Add about 2 TB:S. of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese. Bake the frittatas until they are puffy and the edges are golden brown about 20-25 minutes.
Bubble Pizza
This is quick & easy!
1 1/2 # lean ground beef
1 (15 oz) can pizza sauce
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 1/2 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
Brown ground beef and drain. Stir in pizza sauce and heat till warm. Quarter the biscuits; place in a greased 13x9 pan. Top with the meat mixture and bake uncovered at 400 degrees for 20-25 minutes. Sprinkle with cheeses and bake an additional 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
Yield: 6-8 servings
1 1/2 # lean ground beef
1 (15 oz) can pizza sauce
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 1/2 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
Brown ground beef and drain. Stir in pizza sauce and heat till warm. Quarter the biscuits; place in a greased 13x9 pan. Top with the meat mixture and bake uncovered at 400 degrees for 20-25 minutes. Sprinkle with cheeses and bake an additional 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
Yield: 6-8 servings
Chicken Penne Cacciatore
This is a great freezer meal!
1 small green pepper, thinly sliced
8 oz. whole mushrooms, cut in half
2 (14.5 oz) cans diced tomatoes w/Italian seasonings, undrained
1 c. reduced fat chicken broth
2 c. cooked, cubed chicken breast
2 c. dried penne pasta, cooked & drained
Combine the broth, green pepper, mushrooms and tomatoes in a large skillet and cook over med. heat until pepper is tender & the mushrooms are cooked through. Remove from heat. Stir in the chicken & pasta. Sprinkle w/Parmesan cheese & serve.
6 servings - 320 calories, 3.3 g fat, 26 g protein per serving
Crunchy Biscuit Chicken Casserole
This is one of our favorite comfort foods!
2 c. cubed cooked chicken
1 can cream of chicken soup
2 c. frozen mixed veggies
1 c. shredded cheddar cheese
1 tsp. lemon juice
1 can Pillsbury Grands Biscuits
1 to 2 TBLS. margarine or butter, melted
1/4 to 1/2 c. crushed cheddar cheese flavor or seasoned croutons, crushed
Heat oven to 375 degrees. In medium saucepan, combine chicken, soup, veggies, cheese, mayo and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9 pan. Separate biscuits and arrange over mixture. Brush each biscuit with melted margarine; sprinkle with crushed croutons. Bake for 23-27 minutes or until biscuits are done and golden brown.
2 c. cubed cooked chicken
1 can cream of chicken soup
2 c. frozen mixed veggies
1 c. shredded cheddar cheese
1 tsp. lemon juice
1 can Pillsbury Grands Biscuits
1 to 2 TBLS. margarine or butter, melted
1/4 to 1/2 c. crushed cheddar cheese flavor or seasoned croutons, crushed
Heat oven to 375 degrees. In medium saucepan, combine chicken, soup, veggies, cheese, mayo and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9 pan. Separate biscuits and arrange over mixture. Brush each biscuit with melted margarine; sprinkle with crushed croutons. Bake for 23-27 minutes or until biscuits are done and golden brown.
3 Envelope Pot Roast
I served this over egg noodles and had hot french bread & corn. Yummy!!
1 Envelope of each: Ranch Dressing, Italian Dressing & Brown Gravy Mix (These are the dry mixes)
Pot Roast
Carrots, cut into chunks
Onions, cut into chunks
Potatoes, cut into small chucks
Add pot roast, carrots, onions & potatoes to crock pot. Dump contents of 3 packets on top and fill crock pot 1/2 way with water. Cook on low 8-10 hours.
1 Envelope of each: Ranch Dressing, Italian Dressing & Brown Gravy Mix (These are the dry mixes)
Pot Roast
Carrots, cut into chunks
Onions, cut into chunks
Potatoes, cut into small chucks
Add pot roast, carrots, onions & potatoes to crock pot. Dump contents of 3 packets on top and fill crock pot 1/2 way with water. Cook on low 8-10 hours.
Zesty French Dip
This was outstanding!!
4# beef roast
10 1/2 oz. can beef broth (I use low sodium & fat free)
10 1/2 oz. can condensed french onion soup
12 oz. bottle of beer
6-8 French rolls or Baguettes
Pat roast dry and place in crock pot. In a mixing bowl, combine broth, soup and beer. Pour over meat, cover and cook on low 8 hours. Split rolls and warm in oven. Remove meat from crock pot and allow to rest 10 minutes. Shred with 2 forks or cut on a diagonal into thin strips and plac eon rolls. Serve with dipping sauce.
I shred this right in the crock pot then put on rolls top with mozzarella cheese and broil until cheeses is melted & golden brown.
4# beef roast
10 1/2 oz. can beef broth (I use low sodium & fat free)
10 1/2 oz. can condensed french onion soup
12 oz. bottle of beer
6-8 French rolls or Baguettes
Pat roast dry and place in crock pot. In a mixing bowl, combine broth, soup and beer. Pour over meat, cover and cook on low 8 hours. Split rolls and warm in oven. Remove meat from crock pot and allow to rest 10 minutes. Shred with 2 forks or cut on a diagonal into thin strips and plac eon rolls. Serve with dipping sauce.
I shred this right in the crock pot then put on rolls top with mozzarella cheese and broil until cheeses is melted & golden brown.
Tender Texas-Style Steaks
This was very good but we thought it was too sweet so I will probably cut the brown sugar in half next time I make it!
4-6 steaks or pork chops
1 c. brown sugar
1 c. ketchup
Salt & pepper to taste
Few dashes Worcestershire Sauce
Lay steaks in bottom of slow cooker. Combine brown sugar & ketchup. Pour over steaks. If you need to layer steaks, make sure each one is covered w/sauce. Sprinkle with Worcestershire sauce. Cover and cook on high for 3 hours or on low for 6 hours.
4-6 steaks or pork chops
1 c. brown sugar
1 c. ketchup
Salt & pepper to taste
Few dashes Worcestershire Sauce
Lay steaks in bottom of slow cooker. Combine brown sugar & ketchup. Pour over steaks. If you need to layer steaks, make sure each one is covered w/sauce. Sprinkle with Worcestershire sauce. Cover and cook on high for 3 hours or on low for 6 hours.
Beef Taco Bake
I love 1 pot meals!
1 # lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8inch flour tortillas (cut into 1 inch strips using your pizza cutter)
1 c. shredded cheddar cheese
Brown beef and drain. Stir in soup, salsa, milk, tortillas and 1/2 c. cheese. Spoon the mixture into a 2 qt. shallow baking dish coated with non-stick spray. Cover and bake at 400 degrees for 30 minutes. Sprinkle with other 1/2 c. cheese and bake another 5 minutes.
1 # lean ground beef
1 can tomato soup
1 c. salsa
1/2 c. milk
6 - 8inch flour tortillas (cut into 1 inch strips using your pizza cutter)
1 c. shredded cheddar cheese
Brown beef and drain. Stir in soup, salsa, milk, tortillas and 1/2 c. cheese. Spoon the mixture into a 2 qt. shallow baking dish coated with non-stick spray. Cover and bake at 400 degrees for 30 minutes. Sprinkle with other 1/2 c. cheese and bake another 5 minutes.
Italian Pork Chops
This was a big hit and super easy to make!
6 Pork Chops
2 tsp. olive oil
1 lg. onion
1/2 # fresh mushrooms, sliced (I used canned)
1 clove garlic, minced
1 (14 1/2 oz) can diced tomatoes w/basil & oregano seasonings
1 tsp. salt
1/8 tsp. pepper
1 lr. green pepper, julienned (I used red & green pepper)
Brown chops in olive oil until browned, remove from pan. Add onions, garlic, mushrooms and peppers, saute over medium heat about 5 minutes or until tender. Add tomatoes, salt and pepper; mix well. Return chops to pan, cover and cook for 30 minutes.
1 chop with 1/2 c. veggies = 237 cal. and 9 g fat
6 Pork Chops
2 tsp. olive oil
1 lg. onion
1/2 # fresh mushrooms, sliced (I used canned)
1 clove garlic, minced
1 (14 1/2 oz) can diced tomatoes w/basil & oregano seasonings
1 tsp. salt
1/8 tsp. pepper
1 lr. green pepper, julienned (I used red & green pepper)
Brown chops in olive oil until browned, remove from pan. Add onions, garlic, mushrooms and peppers, saute over medium heat about 5 minutes or until tender. Add tomatoes, salt and pepper; mix well. Return chops to pan, cover and cook for 30 minutes.
1 chop with 1/2 c. veggies = 237 cal. and 9 g fat
Friday, April 16, 2010
Pizza Mufins
I didn't have a pizza crust and tonight is Friday so in our house it is pizza night so I decided to use up some biscuits that I had in the fridge. This recipe is so super easy and can be adapted to whatever your families favorite pizza toppings are!
Grands homestyle Biscuits (There were 8 in the can)
Pizza Sauce (I made my own: 2 cans tomato sauce, 1 can tomato paste and italian seasonings)
Ground Beef (I used about 1/4 lb.)
Pepperoni (I used 5 pieces)
Mozzarella Cheese (I used about 1 tablespoon per cup)
I don't have exact measurements of the sauce cause I had some pizza sauce left over in the fridge.
Brown the ground beef and drain. Add desired amount of beef into sauce, chop up the desired amount of pepperoni and add to beef mixture. Heat till warm.
Separate each biscuit and flatten out with your hands, spray each muffin cup with non-stick spray and put a flattened biscuit into each cup. This is your crust so the dough should come up a little over the top.
Fill each cup with pizza sauce and top with cheese.
Bake at 350 degrees for about 10 minutes or until biscuits are golden brown and cheese is melted.
Thursday, April 8, 2010
Lickety Split Lasagna Stoup
My mom gave me this recipe years ago when Lexi was first a fan of Rachel Ray. The original title was soup but to get Lexi to eat it we told her it was a Rachel Ray recipe (but it's not) and it was called a stoup (which is a term Rachel uses). She loves it and asks for it many times during the winter.
1 lb. lean ground beef
2 (14 1/2 oz.) cans diced tomatoes with Italian seasonings
1 (15 oz. ) can tomato sauce
2 (14 1/2 oz.) cans low sodium beef broth
1 1/2 c. water
1 TBLS. brown sugar
2 c. mini lasagna noodles or any pasta you like
1/4 c. grated Parmesan cheese
1 1/2 c. finely shredded mozzarella cheese
Brown ground beef in dutch oven or stockpot; drain. Add diced tomatoes and tomato sauce. Stir in beef broth, water and brown sugar. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. Makes 6-8 servings.
1 lb. lean ground beef
2 (14 1/2 oz.) cans diced tomatoes with Italian seasonings
1 (15 oz. ) can tomato sauce
2 (14 1/2 oz.) cans low sodium beef broth
1 1/2 c. water
1 TBLS. brown sugar
2 c. mini lasagna noodles or any pasta you like
1/4 c. grated Parmesan cheese
1 1/2 c. finely shredded mozzarella cheese
Brown ground beef in dutch oven or stockpot; drain. Add diced tomatoes and tomato sauce. Stir in beef broth, water and brown sugar. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. Makes 6-8 servings.
Fruity Baked Oatmeal
This is my favorite breakfast food!
This recipe is from Taste of Home.
3 c. quick cooking oats
1 c. packed brown sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
2 eggs, lightly beaten
1 c. milk
1/2 c. margarine, melted
Fresh or frozen fruit enough to equal 1 1/2 c. (I have used diced apples, frozen strawberries, pineapples, blueberries, craisins, raisins). You can use whatever fruit you like!
In a large bowl combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl combine eggs, milk and margarine; add to dry mixture. Stir in your fruit.
Pour into an 8 inch square pan coated with non-stick spray. Bake uncovered at 350 degrees for 35-40 minutes or until knife inserted near center comes out clean. Cool, cut into squares, cover and refrigerate.
When ready to eat, put 1 serving in a bowl with a little milk and warm up in microwave.
This recipe is from Taste of Home.
3 c. quick cooking oats
1 c. packed brown sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
2 eggs, lightly beaten
1 c. milk
1/2 c. margarine, melted
Fresh or frozen fruit enough to equal 1 1/2 c. (I have used diced apples, frozen strawberries, pineapples, blueberries, craisins, raisins). You can use whatever fruit you like!
In a large bowl combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl combine eggs, milk and margarine; add to dry mixture. Stir in your fruit.
Pour into an 8 inch square pan coated with non-stick spray. Bake uncovered at 350 degrees for 35-40 minutes or until knife inserted near center comes out clean. Cool, cut into squares, cover and refrigerate.
When ready to eat, put 1 serving in a bowl with a little milk and warm up in microwave.
Farmhouse B-B-Q Muffins
The first time I made these my daughter thought they were the funniest things, now she just gobbles them up!
This recipe is from Taste of Home.
1 tube (10 oz.) refrigerated biscuits
1 lb. lean ground beef
1/2 c. ketchup
3 TBLS. brown sugar
1 TBLS. cider vinegar
1/2 tsp. chili powder
1 c. shredded cheddar cheese
Separate dough into 10 biscuits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit lined muffin cups, using about 1/4 c. for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Makes 10 servings.
This recipe is from Taste of Home.
1 tube (10 oz.) refrigerated biscuits
1 lb. lean ground beef
1/2 c. ketchup
3 TBLS. brown sugar
1 TBLS. cider vinegar
1/2 tsp. chili powder
1 c. shredded cheddar cheese
Separate dough into 10 biscuits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit lined muffin cups, using about 1/4 c. for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Makes 10 servings.
Ultimate Party Meatballs
These are awesome appetizers!
I found this recipe in a magazine.
16 oz. bottle of Ocean Spray Jellied Cranberry Sauce
12 oz. bottle Heinz Chili Sauce
2 lb. bag frozen, pre-cooked meatballs
Combine both sauces in a medium pan. Cook over medium heat stirring until smooth. Put meatballs in slow cooker and pour sauce over the top. Stir until all the meatballs are coated with sauce. Cook on high 4 hrs or until meatballs are hot.
*I use store brand cranberry sauce and chili sauce and it tastes just as good*
I found this recipe in a magazine.
16 oz. bottle of Ocean Spray Jellied Cranberry Sauce
12 oz. bottle Heinz Chili Sauce
2 lb. bag frozen, pre-cooked meatballs
Combine both sauces in a medium pan. Cook over medium heat stirring until smooth. Put meatballs in slow cooker and pour sauce over the top. Stir until all the meatballs are coated with sauce. Cook on high 4 hrs or until meatballs are hot.
*I use store brand cranberry sauce and chili sauce and it tastes just as good*
Cheesy Potatoes
These potatoes are requested for every holiday!
1 pkg. frozen Obrien hashbrowns (no onions or peppers)
1 can cream of chicken soup
1 c. sour cream
1 stick of margarine, melted
2 c. shredded cheddar cheese
Bread crumbs
Combine soup and sour cream, add potatoes, cheese and margarine. Stir until well combined. Put in a 9x13 pan coated with non-stick spray. Sprinkle bread crumbs lightly on top (I never measure, you just want a crunchy topping). Bake at 350 degrees for 45 minutes.
1 pkg. frozen Obrien hashbrowns (no onions or peppers)
1 can cream of chicken soup
1 c. sour cream
1 stick of margarine, melted
2 c. shredded cheddar cheese
Bread crumbs
Combine soup and sour cream, add potatoes, cheese and margarine. Stir until well combined. Put in a 9x13 pan coated with non-stick spray. Sprinkle bread crumbs lightly on top (I never measure, you just want a crunchy topping). Bake at 350 degrees for 45 minutes.
Auntie Gwen's B-B-Q
This is Lexi's favorite sloppy joes!!
This recipe was given to me years ago by my good friend Gwen Couch.
2 lbs. lean ground beef
1 c. ketchup
4 TBLS. vinegar
1/2 c. water
1 TBLS. yellow mustard
1 TBLS. sugar
In a skillet brown ground beef and drain off grease.
Combine the rest of the ingredients and stir until combined. Add sauce to beef in skillet and cook on medium heat until hot. Serve on hamburger buns.
This recipe was given to me years ago by my good friend Gwen Couch.
2 lbs. lean ground beef
1 c. ketchup
4 TBLS. vinegar
1/2 c. water
1 TBLS. yellow mustard
1 TBLS. sugar
In a skillet brown ground beef and drain off grease.
Combine the rest of the ingredients and stir until combined. Add sauce to beef in skillet and cook on medium heat until hot. Serve on hamburger buns.
Chili Cheese Dip
This is always a favorite at parties!
2 cans chili with no beans
1 lb. velveeta cheese, cut into chunks
In a medium pan heat chili and cheese and cheese is melted. Transfer to crock pot to keep warm. Serve with tortilla chips.
2 cans chili with no beans
1 lb. velveeta cheese, cut into chunks
In a medium pan heat chili and cheese and cheese is melted. Transfer to crock pot to keep warm. Serve with tortilla chips.
Hot Fudge Cake
This dessert was a big hit with the family!
I found this recipe on Taste of Home's website.
1 3/4 c. packed brown sugar, divided
1 c. all purpose flour
6 TBLS. unsweetened cocoa powder, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 c. 2% milk
2 TBLS. butter/margarine, melted
1/2 tsp. vanilla
1 1/2 c. semisweet chocolate chips
1 3/4 c. boiling water
Coat crock pot with non-stick spray. Mix 1 c. brown sugar, flour, 3 TBLS. cocoa powder, baking powder and salt in a medium bowl. Stir in milk, butter and vanilla. Mix until well blended. Pour into crock pot.
Sprinkle with chocolate chips.
In small bowl, combine remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high 3 1/2 to 4 hrs or until toothpick inserted near center of cake comes out clean. Serve warm with ice cream!! 6-8 servings
*I made this with semisweet chocolate chips and thought it was too bitter. Next time I will try it with either milk chocolate chips or peanut butter chips*
I found this recipe on Taste of Home's website.
1 3/4 c. packed brown sugar, divided
1 c. all purpose flour
6 TBLS. unsweetened cocoa powder, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 c. 2% milk
2 TBLS. butter/margarine, melted
1/2 tsp. vanilla
1 1/2 c. semisweet chocolate chips
1 3/4 c. boiling water
Coat crock pot with non-stick spray. Mix 1 c. brown sugar, flour, 3 TBLS. cocoa powder, baking powder and salt in a medium bowl. Stir in milk, butter and vanilla. Mix until well blended. Pour into crock pot.
Sprinkle with chocolate chips.
In small bowl, combine remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high 3 1/2 to 4 hrs or until toothpick inserted near center of cake comes out clean. Serve warm with ice cream!! 6-8 servings
*I made this with semisweet chocolate chips and thought it was too bitter. Next time I will try it with either milk chocolate chips or peanut butter chips*
Chicken & Stuffing
This is my ultimate comfort food!
This is one of my mom's recipes and has always been one of my favorites. It is easy to make and sure to be a favorite with your family.
1 1/2 lbs. of cooked and diced chicken breasts
1 can cream of chicken soup
1/2 c. sour cream
16 oz. bag frozen mixed veggies
1 pkg. chicken stuffing mix
Preheat oven to 350 degrees. Prepare stuffing according to package directions and set aside.
Mix soup, sour cream, veggies and chicken and put in a 9x13 pan; top with the prepared stuffing.
Bake 30 minutes or until bubbly and heated through. Makes 6 servings.
This is one of my mom's recipes and has always been one of my favorites. It is easy to make and sure to be a favorite with your family.
1 1/2 lbs. of cooked and diced chicken breasts
1 can cream of chicken soup
1/2 c. sour cream
16 oz. bag frozen mixed veggies
1 pkg. chicken stuffing mix
Preheat oven to 350 degrees. Prepare stuffing according to package directions and set aside.
Mix soup, sour cream, veggies and chicken and put in a 9x13 pan; top with the prepared stuffing.
Bake 30 minutes or until bubbly and heated through. Makes 6 servings.
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