California Cheeseburger Pie

Anything with melted Velveeta in it is aces in my book!  This looked yummy so we thought we’d try it.  Again, no points for health on this one but it sure was yummy!  The ingredients don’t sound like they go together but it really combines for a yummy treat.  Recipe from Pillsbury.

Ingredients:

-1 box refrigerated pie crusts, softened as directed on box

-1.5 lb ground beef

-2 large onions, chopped (I just used one)

-12 oz Velveeta, cubed

-1/2 cup Thousand Island dressing

-2 tsp yellow mustard

-16 round dill pickle chips or 8 oblong dill pickle slices

-1/4 tsp sesame seed (optional)

Directions:

1.  Heat oven to 375 degrees.  Make pie crusts as directed on box for Two-Curst Pie using 9” pie plate.

2.  In skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef in thoroughly cooked; drain.

3.  Stir in cheese, dressing and the mustard.  Reduce heat to low; cook 2 to 3 minutes, stirring constantly, until cheese is melted.  Spoon beef mixture into crust-lined pie plate.  Arrange pickle chips over beef mixture.

4.  Top with second crust; seal edge and flute.  Sprinkle with sesame seed.  Cut slits in several places in top crust.  Cover crust edge with 2-3” wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking (I didn’t need it).

5.  Bake 30 to 40 minutes or until crust is golden brown.  Let stand 10 minutes before serving.

Sorry I didn’t get a better picture, but we were running late with dinner and had to get started while the baby was sleeping!

Burger n’ Fries Pot Pie

Okay, I don’t win any points for this one being healthy.  But it’s tasty and would be fun for kids too.  Plus, I love a recipe with only 6 ingredients, most of which I always have on hand.  Recipe from Pillsbury.

Ingredients:

-1.5 lb ground beef

-1 large onion, chopped

-2 Tbsp flour

-1 can (14.5 oz) diced tomatoes, undrained (seasoned would work well too)

-1 cup shredded Cheddar cheese

-2 cups frozen crispy French-Fried potatoes (from a 20 oz bag)

-salt and pepper to taste

Directions:

1.  Heat oven to 450 degrees.  In a skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well.  Sprinkle flour over beef mixture.  Cook 1 minutes, stirring constantly.  Stir in tomatoes and salt and pepper; heat to boiling.  Remove from heat. 

2.  In ungreased 1.5 qt casserole, spread beef mixture.  Sprinkle with cheese.  Arrange frozen potatoes evenly in single layer on top.

3.  Bake uncovered about 20 minutes or until potatoes are golden brown.  Let stand 5 minutes before serving.

Meatball Minestrone

Years ago I was given a cookbook called “Cheap.  Fast.  Good!” by a colleague at work.  I really love this cookbook – quick and easy dinners with things that you usually have around the house.  I have a lot of vegetable soups that I make but I like the added meatballs in this one and the angel hair pasta.  It ends up being a little more of a stew than a soup because there isn’t a ton of broth.  Enjoy!

Ingredients:

-1 can (14 oz) chicken broth

-1 can (14 oz) beef broth

-2 cups frozen mixed vegetables

-1 can (14.5 oz) stewed or diced tomatoes

-20 already-cooked meatballs (I use frozen – can thaw or add frozen)

-1/3 cup broken angel hair pasta (1 to 2 inch lengths)

-1 can (15 oz) light red kidney beans

-1 tsp dried Italian seasoning

-1/2 tsp garlic powder

Directions:

1.  Pour the two broths into a Dutch oven or soup pot and place over high heat.  While the liquid is heating, add the frozen vegetables, tomatoes, meatballs, and pasta.  Cover the pot and bring it to a boil.  This will take about 10 minutes.

2.  While the soup is heating, rinse and drain the beans.

3.  When the soup comes to a boil, uncover it and stir well, making sure to stir along the bottom in case the pasta sticks.  Add the beans, Italian seasoning and garlic powder and reduce the heat to medium or medium-high (to maintain a vigorous boil).  Stir frequently until the pasta is tender, about 3 minutes.  Serve at once. 

Beef and Potatoes with Rosemary

I’ve been holding out on you – this ones been sitting in my “drafts” for months now.  Sorry!

I guess it’s getting warmer out and crock pot recipes are going to be put away for the summer . . . uh, kidding!  I do them all year round because let’s face it, there is nothing better than throwing a bunch of stuff in the crock pot and walking away only to feel like a 5 star chef after 8 hours.  This is a pretty basic one, but the mustard and rosemary really make it unique.  From “Betty Crocker’s Slow Cooker Cookbook.”

Ingredients:

-1 pound medium red potatoes, cut into fourths

-1 cup baby carrots

-3 pound boneless chuck pot roast

-3 Tbsp Dijon mustard

-2 Tbsp chopped fresh or 1 1/2 tsp dried rosemary leaves, crumbled

-1 tsp chopped fresh or 1/2 tsp dried thyme leaves

-1 tsp salt

-1/2 tsp pepper

-1 small onion, finely chopped

-1 1/2 cups beef broth

Directions:

1.  Arrange potatoes and carrots in slow cooker

2.  Trim excess fat from beef.  Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef.  Place beef in cooker.  Sprinkle onion over beef.  Pour broth evenly over beef and vegetables.

3.  Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

4.  Remove beef and vegetables from cooker, using slotted spoon; place on serving platter.  Skim fat from beef juices in cooker if desired.  Serve beef with juices.

Before:

After:

Cheesy Biscuit Lasagna

If you are like me, you LOVE lasagna but HATE the time and energy it takes to make it.  Sure, I’ll do it every now and then but fast meals are the key these days.  Enter this little beauty of a recipe made with (of course) Pillsbury biscuits!  This is a great meal for kids too.  To make it even faster, just use a jarred pasta sauce and omit the first 5 ingredients.  The recipe has you cooking the biscuits on top of the sauce in the oven, but I find that the biscuits never cook all the way through so I modified it below.  Recipe from Pillsbury.

Ingredients:

-1 lb ground beef

-1 jar (28 oz) tomato pasta sauce

-1 tsp garlic powder

-1 tsp Italian seasoning

-1/2 tsp pepper

-1 can (12 oz) Pillsbury Golden Homestyle buttermilk biscuits (10 count)

-1 cup shredded mozzarella cheese (4 oz)

-1/2 cup cottage cheese

-1 Tbsp parsley flakes (dried)

-1/2 tsp dried minced onion

-1/2 tsp dried basil leaves

-2 Tbsp grated Parmesan cheese

Directions:

1.  Heat oven to 400 degrees.  In a skillet cook ground beef over medium-high heat until thoroughly cooked; drain.  Stir in pasta sauce, garlic powder, Italian seasoning and pepper.  Reduce heat; cover and simmer 10 minutes.

2.  Separate dough into 10 biscuits.  Press or roll each into 4” round.  In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, onion and basil until well blended.  Place about 2 Tbsp cheese mixture on each biscuit round.  Fold dough in half over filling; press edges with fork to seal.

3.  Lightly spray a cookie sheet with non-stick cooking spray.  Place each completed biscuit on the cookie sheet.  Sprinkle with parmesan cheese. 

4.  Bake 15 to 18 minutes or until biscuits are golden brown.  Serve biscuits on top of sauce.

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Barbecue Beef and Potato Turnovers

I LOVE any recipe that can be made in about 5 minutes.  Especially when it involves a Pillsbury product!  These little guys have been a staple at our house for years.  Now that we are growing, I double the recipe so that we can eat it for at least two nights.  Kids will love these too.  Recipe from Pillsbury.

Ingredients (I usually double but this is for one batch – makes about 4 pockets):

-1/2 pound ground beef

-1/3 cup barbecue sauce

-1/2 cup frozen hash brown potatoes (the cubed ones, not the shredded – can use the O’Brien ones too)

-1/4 cup shredded cheddar cheese

-1 can Pillsbury refrigerated crescent dinner rolls

Directions:

1.  Heat oven to 375 degrees.  In medium skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked.  Drain.  Stir in barbecue sauce, potatoes and cheese.

2.  Separate dough into 4 rectangles on ungreased large cookie sheet.  Press perforations to seal.  Spoon 1/4 of beef mixture onto 1 side of each rectangle.  Fold dough over filling; press edges to seal.

Here’s a quick picture of what this will look like before folding over and pressing edges:

3.  Bake 13 to 19 minutes or until turnovers are golden brown.

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Mom’s Beef and Vegetable Soup

Okay, so it’s cold in Texas.  Go ahead and laugh, those of you from the East Coast who are buried until feet of snow.  But 30 degree temperatures with wind chills in the single digits is cold to a Native Texan.  So it’s soup time!  This is my mother-in-law’s recipe and we first had it on vacation a few weeks ago.  It’s a great twist on a traditional soup.  Plus, anything where you just open a bunch of cans and throw it in a pot is a winner in my book.  This soup gets better over time so make it a day in advance!  Made a LARGE pot – fed 3 people for almost 4 days.

Ingredients:

-1 pound stew beef or beef roast, cut into bite size pieces

-1 quart water (4 cups)

-2 medium potatoes, peeled and cut into bite size pieces

-1.5 cups carrots, peeled and cut into bite size pieces (I used baby carrots – about half a small bag

-1 onion, chopped

-1 can diced tomatoes

-1 can green beans, drained

-1 can whole kernel corn, drained

-1 can creamed corn

-7 oz ketchup

-salt and pepper to taste

Directions:

1.  Cook meat and onion until tender and meat is browned; drain if needed.  Add all other ingredients.  Simmer 30 minutes.

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Shepherd’s Pie

I first had this dish at my Mother-in-law’s several years ago.  My husband always raved about it so I got the recipe to make at home.  After a few tries, my husband officially announced that mine was better than his mother’s.  Is there really any better compliment from a Southern man?  Now, not sure if it’s true or he’s just being sweet but I’ll take it either way.  :)  This is a crowd pleaser – quick, easy, and customizable to your family’s tastes. 

Ingredients:

-1 pound ground beef

-1 can condensed tomato soup

-1 can green beans

-a couple handfuls of frozen mixed veggies (this is the part that you can customize – use your favorite veggies – peas if you don’t like green beans, etc.  Or use whatever is on hand)

-mashed potatoes – I use the instant from a pouch

-salt and pepper to taste

-1/2 cup cheddar cheese

Directions:

1.  Preheat oven to 350 degrees.  Brown beef, drain and place in a mixing bowl.

2.  Add soup, veggies, and salt and pepper to the beef and mix well.  Pour into a lightly greased 1.5 to 2 quart casserole.  Prepare potatoes as per directions on pouch and spread on top of beef mixture.

3.  Cook at 350 for 30 minutes or until hot and bubbly.  Add cheese; return to oven until cheese is melted.

Here it is in the casserole dish – so pretty!

All served up and ready to devour:

Beef Taco Bake

Okay, I forgot to post yesterday.  I have a couple really yummy ones for next week!  Here’s one that I’ve had typed up for a while.

This is a great twist on the tradition “Mexican Beef Pie.”  It is very filling and the kids should love it too!  Recipe from Campbell’s Kitchen.

Ingredients:

-1 lb ground beef

-1 can condensed Tomato Soup

-1 cup salsa

-1/2 cup milk

-6 (8”) flour tortillas cut into 1” pieces OR 8 (6”) corn tortillas, cut into 1” pieces

-1 cup shredded cheese (I used a cheddar blend)

Directions:

1.  Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate  meat.  Drain.

2.  Add soup, salsa, milk tortillas and half the cheese.  Spoon into 2 qt shallow baking dish.  Cover.

3.  Bake at 400 degrees for 30 minutes or until hot.  Sprinkle with remaining cheese.

Italian Pot Roast

Okay, so I get why they call this “Italian” – there is Italian seasoning and tomato sauce in it.  But it really doesn’t taste Italian.  It’s more of a yummy slow cooker pot roast that you cut up and put back into a rich, creamy “gravy.”  This will be great this fall/winter when the weather turns cold and gloomy.  I made this with mashed potatoes (use the pouch kind to cut time) and it was a winner all around!  I did not add the mushrooms because we don’t like them but I bet that makes it even richer.  Recipe from Southern Living Magazine.  Made 9 servings for us (6 adult and 3 child).

Ingredients:

-1 (8 oz) package sliced fresh mushrooms

-1 large sweet onion (I just used a white onion), cut in half and sliced

-1 (3-4 lb) boneless chuck roast, trimmed

-1 tsp pepper

-2 Tbsp olive oil

-1 (1 oz) envelope dry onion soup mix

-1 (14 oz) can beef broth

-1 (8 oz) can tomato sauce

-3 Tbsp tomato paste

-1 tsp dried Italian seasoning

-2 Tbsp cornstarch

Directions:

1.  Place mushrooms and onion in a lightly greased 5 to 6 qt slow cooker.

2.  Sprinkle roast with pepper.  Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.

3.  Place roast on top of mushrooms and onion in slow cooker.  Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast.  Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

4.  Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat.  Keep roast warm.  (I was able to put my roast on a plate and pull apart with a fork since it was so tender.  Put the plate in the microwave or oven (turned off) to keep warm). 

5.  Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning.  Stir together cornstarch and 2 Tbsp water in a small bowl until smooth; add to juices in slow cooker, stirring until blended.  Increase slow cooker heat to HIGH.  Cover and cook 40 minutes or until mixture is thickened.  Stir in roast.

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Cheesy Tomato Beef Bake

This recipe is described as “a warm sandwich you eat with a fork.”  A great summer recipe and a really great way to use up those last tomatoes of the season.  I will say that you need to like sour cream and mayonnaise to enjoy this recipe.  From Betty Crocker.

Ingredients:

-1 lb ground beef

-1 tsp chili powder

-1 cup sour cream

-2/3 cup mayonnaise

-1 cup shredded cheese (I used a cheddar blend)

-2 Tbsp finely chopped onion

-2 cups Bisquick mix

-1/2 cup cold water

-2 to 3 medium tomatoes, thinly sliced

-3/4 cup chopped green bell pepper (optional)

Directions:

1.  Heat oven to 375 degrees.  Spray 13x9 inch pan with cooking spray.  In skillet, cook beef and chili powder over medium-high heat, stirring occasionally, until thoroughly cooked; drain.  Set aside.

2.  In small bowl, mix sour cream, mayonnaise, cheese and onion; set aside.

3.  In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms.  Using fingers dipped in Bisquick mix, dress dough in bottom and 1/2” up sides of pan.  Layer beef, tomatoes and bell pepper on dough.  Spoon sour cream mixture over top; spread evenly over vegetables to cover.

4.  Bake uncovered 25 to 30 minutes or until edges of dough are light brown.

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Cheeseburger Soup

If the title doesn’t make you drool, something might be wrong with your taste buds!  I first heard of Cheeseburger Soup on an episode of “Diners, Drive-ins, and Dives” on the Food Network.  It sounded delicious.  A few months later we had some missionary friends stay with us and they left me a cookbook as a thank you.  It is “Family and Friends Favorite Recipes” by Margaret and Branson Gayler of Rome, Georgia.  This is one of those soups that I get sad when the leftovers and over!  I have a vegetarian friend who uses the veggie crumbles in this instead of the beef and still enjoys it. 

Ingredients:

-½ lb ground beef

-¾ c shredded carrots

-¾ c diced celery

-¾ c chopped onions

-1 tsp dried basil

-1 tsp dried parsley flakes

-4 T butter, divided

-3 c chicken broth

-4 c diced, peeled potatoes (about 1 ¾ lbs)

-¼ to ½ c flour

-1.5 c milk

-8 oz Velveeta

-1 tsp salt ¼ tsp pepper

-¼ c sour cream

Directions:

1.  Brown the beef in a 3 quart saucepan, drain and set aside.  In another saucepan, sauté the onions, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 10 minutes. 

Add broth, potatoes and beef, bring to a boil then reduce the heat, cover and simmer for 10 -12 minutes, or until potatoes are tender. 

2.  In a small skillet, melt the remaining butter, add flour and cook, while stirring, for 3 to 5 minutes or until bubbly.  Add this mixture to the soup and bring to a boil.  Cook and stir for 2 minutes. 

3.  Reduce heat to low and add cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from the heat and blend in the sour cream. 

 

Grilled Cheddar Burgers and Veggies

Saw the picture for this recipe and KNEW we had to try it.  Found out these are also called “Hobo Lunches”?  I don’t know – all I know is that you MUST try it.  So great and I love cooking on the grill in foil because it’s a super easy clean-up.  Recipe from Pillsbury

Meal Planning:  Served with Cheese Stuffed Pull-Aparts (coming soon!)

Ingredients:

-1.5 lb ground beef

-1.5 cups shredded cheddar cheese (6 oz)

-1.5 Tbsp Worcestershire sauce

-3 medium green onions, chopped (optional)

-2 tsp peppered seasoned salt (I use Lawry’s)

-3 medium Yukon gold potatoes, thinly sliced

-2 cups baby carrots

-18 cherry tomatoes, cut in half, if desired

-6 medium green onions, sliced (optional)

Directions:
1.  Heat coals or gas grill as directed.  Cut six 18x12” pieces of foil; spray each piece with cooking spray.

2.  In large bowl, mix cheese, Worcestershire sauce, chopped onions and 1.5 tsp seasoned salt.  Shape mixture into 6 patties.

3.  Place potatoes on center of sprayed foil piece.  Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with remaining 1/2 tsp seasoned salt. 

Fold foil over patties and vegetables so edges meet.  Seal edges, making tight 1/2” fold; fold again.  Allow space on sides for circulation and expansion.

4.  Cover and grill packets over medium heat 17 to 20 minutes, rotating packets 1/2 turn after about 8 minutes; until potatoes are tender.  Place packets on plates.  Cut large X across top of each packet; fold foil back.

(The black stuff is the cooking spray – it didn’t hurt the taste of the food but I’d probably just use a little less next time)

Barbecups

Really quick an easy recipe that you can make with things on hand.  This would be a good one for those with kids because it’s kind of a fun twist on the same old dinner.  Recipe from “Dough Magic” cookbook by Pillsbury.

Meal Planning:  Served with Curried Fruit

Ingredients:

-1 lb ground beef

-1/2 cup barbecue sauce

-1/4 chopped onion (I substituted frozen hash brown potatoes instead)

-1 to 2 Tbsp brown sugar

-1 (12 0z) can Pillsbury Golden Layers Refrigerated Flaky Biscuits

-2 oz shredded cheese

Directions:

1.  Heat oven to 400 degrees.  Grease 10 muffin cups.  Brown ground beef in a large skillet over medium heat until thoroughly cooked, stirring frequently.  Drain.  Stir in barbecue sauce, onion and brown sugar.  Cook 1 minute to blend flavors, stirring constantly.

2.  Separate dough into 10 biscuits.  Place 1 biscuit in each greased muffin cup (I squish them and spread out in my hand first).  Firmly press in bottom and up sides, forming 1/4 in inch rim over edge of cup.  S

Spoon about 1/4 cup beef mixture into biscuit-lined cup.  Sprinkle each with cheese.

3.  Bake at 400 degrees for 10-12 minutes or until edge of biscuits are golden brown.  Cool 1 minute; remove from muffin cups.