Sunday, December 27, 2009

Paula Deen’s Simply Delicious Strawberry Cake

I found this recipe on Paula’s Site several months back when I was searching for something to make for a family reunion. The first time I made it I didn’t read the instructions well and dumped what was left of the strawberries in the icing mix and the icing was too runny, it was so good though. I made this again a few nights ago for our Christmas Eve dinner at my Mom’s house and it was so delicious!

PD Simply Delicious Strawberry Cake


1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Cook Time 20 min
Level Easy
Yield 8 servings

Monday, December 7, 2009

Italian Meatloaf

If you by chance haven't discovered The Pioneer Woman's recipe site Tasty Kitchen, You really should! This is where I found this yummy Meatloaf recipe! The only Meatloaf I've ever made that we liked as much as this one is the Bacon Cheeseburger Meatloaf!

Italian Meatloaf (Mom's Best!)

from: Tasty Kitchen click name for link to the recipe!


  • 1 pound Beef
  • 1 whole Egg
  • 8 ounces, fluid Tomato Sauce
  • ¾ cups Dry Oatmeal
  • ¼ cups Grated Onion
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 1 teaspoon Italian Seasoning
  • 3 Tablespoons Brown Sugar
  • ¼ cups Ketchup
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Dry Mustard

Preparation Instructions

Preheat oven to 350.

In a large bowl, beat egg and tomato sauce together. Add beef , oatmeal, onion, salt, pepper and Italian seasoning. Mix well. Pour onto cookie sheet and shape into a loaf.

In a small bowl, make sauce by mixing together brown sugar, ketchup, nutmeg ( dont be tempted to leave out this key ingredient!! It really makes the sauce special!) and dry mustard. Spread sauce on top of meatloaf.

Bake for 45 minutes-1 hour.

Wednesday, November 18, 2009

Cheeseburger Cups

Last year as part of my gift for Christmas Mom bought me a subscription to Taste of Home's Simple and Delicious Magazine (I Love Magazines!) Sadly they've been sitting in a pile waiting for me to look thru them. I found this recipe in the Sept/Oct issue. Lot's of good recipes I want to try in this one. Anyway, I made these for dinner last night, they were supper easy and quick! Everyone loved them! They were so good.. kind of like a sloppy joe in a biscuit! I doubled the recipe for our family because I knew Jake would need the leftovers for lunch. Also, I didn't need to bake these for nearly as long as the recipe called for. I think I baked them for about 10 minutes maybe? But everyone's oven is different. So I'll share the recipe now, if you try this let me know what you thought!

Cheeseburger Cups

From: Taste of Home Simple & Delicious Magazine

1 lb. ground Round
1/2 cup ketchup
2 Tbsp. brown Sugar
1 Tbsp. Prepared mustard
1-1/2 tsp. Worcestershire sauce
1 tube (12oz.) refrigerated buttermilk biscuits
1/2 cup cubed process cheese (Velveeta)

*In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup,brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside.

*Press each biscuit onto the bottom and up the sides of a greased muffin cup. spoon beef mixture into cups; top with cheese cubes. Bake at 400 for 14-6 minutes or until golden brown.

Makes 5 Servings.

Tuesday, November 17, 2009

This Weeks Menu!

Tuesday - Cheeseburger Cups (NEW!) with steamed california mix veggies & Mac N Cheese

Wednesday - Pioneer Woman's White Chicken Enchilada's (NEW!) w/homemade spanish rice

Thursday - Breakfast for dinner - Ham/Sausage, biscuits and sausage gravy, hashbrowns

Friday - Italian Meatloaf (Mom's Best!) (NEW!) - Mashed potatoes - Corn

Saturday - Chicken & Veggies With Dumplings (NEW!) (this weeks recipe challenge found at

Tuesday, August 25, 2009

Slow Cooker Chicken Dinner

Slow Cooker Chicken Dinner
Quick Cooking

From: Casseroles & Crockpots Group

"I love using my slow cooker because it's so convenient," writes Jenet Cattar of Neptune Beach, Florida. "This meal-in-one, which includes juicy chicken and tasty veggies in a creamy sauce, is ready to eat when I get home from the office."

METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 8-1/2 hours


6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.

Yield: 4 servings.

Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte

Adapted from Bon Appetit, June 2001

Found Via -

This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.

This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Quick Taco Mac and Cheese

Quick Taco Mac and Cheese

From: Danette's Week on Recipe Challenge

1 pkg (12oz) large elbow macaroni
1 tbsp seasoned salt
1lb lean ground beef or turkey
1 pkg taco seasoning
2 cup shredded colby cheese
2 cup shredded mild cheddar cheese
2cup milk
3 eggs, beaten

In large stockpot, boil macaroni in unsalted water just until tender. Drain and toss with seasoned salt. Meanwhile, in med skillet, brown meat; drain fat. Stir in taco seasonings. Spray 13X9 pan with nonstick cooking spray. Layer half of macaroni in bottom of dish. Top with half of cheeses. Spread taco meat over top and repeat layers of macaroni and cheeses. In med bowl, beat together milk and eggs. Pour egg mix over top of casserole. Bake in preheated 350 oven for 30 to 35 min or until golden brown.

8 servings

Nutrition Facts

User Entered Recipe

Calories 596.4
Total Fat 34.2 g
Dietary Fiber 1.0 g
Sugars 3.2 g
Protein 34.0 g

Monday, August 17, 2009

Tuna Noodle Casserole

I'm not a big tuna person, and this is the first Tuna Casserole I've made that I'd make again, it was yummy!!!

Tuna Noodle Casserole

from: Brie's week

1 (16 ounce) package uncooked pasta shells
2 (6 ounce) cans tuna, drained
1 (10.75 ounce) can condensed cream of
mushroom soup
1 (10.75 ounce) can condensed cream of
celery soup
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon crushed garlic
4 slices processed American cheese
1 1/2 cups crushed potato chips

1. Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
3. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
4. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
5. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

Sloppy Joe Casserole

Sloppy Joe Casserole

This was easy, cheap and yummy, I double everythign but the biscuits!

from Casseroles & crockpots recipe group

1 pound lean ground beef
1/2 cup sliced green onions
1 (15.5 ounce) can sloppy Joe sandwich mix
1 (11 ounce) can Mexi-corn whole kernel corn
with red and green peppers, undrained
1 (6 ounce) can refrigerated Buttermilk Flaky biscuits

Heat oven to 375 degrees F.

In large skillet, brown ground beef with onions; drain. Stir in
sloppy Joe sauce and corn. Cook 2-3 minutes or until heated
thoroughly, stirring occasionally. Spoon mixture into ungreased 1 to
1 1/2 quart casserole.

Separate dough into 5 biscuits; cut each in half. Arrange, cut side
down, around outside edge of hot mixture with sides of biscuits

Bake for 15 - 20 minutes or until biscuits are deep golden brown

Leftover Chicken Mexican Lasagna

Oh Lordy, This is good, delicious, scrumptious . . . Please make this :)

Leftover Chicken Mexican Lasagna

From Tasty Kitchen:


* 2 cans Tomato Sauce
* 2 cans Green Chiles, Chopped
* 1 package Taco Seasoning
* ½ teaspoons Garlic Powder
* 1 teaspoon Cumin
* ½ teaspoons Oregano, Dried
* 1 tablespoon Dried Minced Onion
* ½ whole Onion, Chopped
* 1 whole Red Pepper Chopped
* 1 clove Garlic, Minced
* 2 cups Roasted Chicken, Chopped
* ? packages Lasagna Noodles
* 6 cups Cheddar Cheese, Shredded

Preparation Instructions

Cook lasagna according to package. Drain and set aside.

Spray a 9?x9? and a 9?x5? pan with cooking spray.

Mix tomato sauce, green chiles, taco seasoning, garlic powder, cumin, oregano and dried onions in a large bowl, set aside.

Heat large saute pan. Add oil, if desired. Add onion and red pepper, cook until soft but not brown. Add garlic near the end, do not let it burn. Add chopped chicken and cook until heated through.

Make a lasagna in each pan with these steps (cutting the noodles to fit the pans if necessary):

Cover the bottom of the pan with a thin layer of sauce.
Put a layer of noodles on the sauce.
Add a thin layer of chicken and vegetables on the top of that.
Cover with a thin layer of sauce.
Add a layer of cheese.
Layer noodles, chicken mixture , cheese and sauce again.
Add another layer of noodles and sauce on top.

Freeze one pan of lasagna (or both pans if you’re not going to eat them now).

To heat: preheat oven to 350F.

Cook fresh lasagna for about 40 minutes or frozen for about 60 minutes (maybe a little longer), until sauce is bubbly.

Add a layer of cheese, and cook for 5-10 minutes more.

Let lasagna stand for 5 minutes before serving.

Garnish with chopped scallions and cilantro.

Campbell's Cheesy Chicken & Rice Casserole

I was surprised at what a good flavor this Casserole had. Cheap, Easy & Tasty!

Campbell's Cheesy Chicken & Rice Casserole

was shared on Casseroles And Crockpots group

Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables
in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375F. for 50 minutes or until the chicken is cooked through
and the rice is tender. Top with cheese. Let casserole stand for 10
minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2
tablespoons Parmesan cheese with soup. Use broccoli flowerets for
vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup
instead of regular soup and use low fat cheese instead of regular

Mexican: In place of onion powder and pepper use 1 teaspoon chili
powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian
seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Nutrition Facts

Monday, July 20, 2009

Weeknight Lasagna Toss

This recipe was shared on The google Recipe Challenge group. It was tried by several different members and loved so I had to give it a try! It was easy and yummy!!

Weeknight Lasagna Toss

From: Shar's week on RecipeChallenge

1 lb. Lean ground beef
2 cups chopped green peppers
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1 2/3 cups water
1/4 cup Kraft zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters 1 cup shredded low-moisture part-skim Mozzarella cheese

Brown meat in large saucepan or deep skillet on medium heat; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.
Cook, stirring occassionally, 10-15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

PW BBQ Meatballs

The meatballs were really really good! the sauce was a little too tart for our taste but next time I would eliminate that by not using as much vinegar I think :) These were really really good!

PW BBQ Meatballs - Comfort Food to the Max


1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper

1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

Remove from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.


Chicken-and-Rice-Stuffed Peppers

I wish that I could remember where I got this recipe! I saved it a few years ago, before I started making notes of where the recipes were coming from. I've made this a lot over the years and it is delicious! If you have family in the house that are not fond of the bell peppers you can totally put the stuffing in a pan, top with Cheese and bake it alone because the filling is delicious!

Chicken-and-Rice-Stuffed Peppers

1 tablespoon margarine or butter
1/2 cup finely chopped celery
1 10 3/4 oz. c condensed cream of mushroom soup -- red. fat, red.
1 cup water or chicken broth
1 envelope single-serving-size instant onion soup mix -- about 1
4 cups cooked chicken -- cubed
3 cups hot cooked rice
5 large green sweet peppers -- 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese(5 ounces)

MELT margarine or butter in a large saucepan over medium heat. Add
celery and cook about 5 minutes or till tender. STIR in condensed
mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
Stir in chicken; heat through. Stir in rice; remove from heat.

TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and
membranes. Place pepper halves, cut sides up, in a large shallow
baking or roasting pan. Divide chicken mixture among the pepper
halves. Sprinkle with lemon-pepper seasoning. Cover and refrigerate
up to 24 hours.

TO SERVE, bake peppers, loosely covered with foil, in a 350º oven
about 55 minutes or till heated through. Top with cheese and
pimiento. Bake, uncovered, about 5 minutes more or till cheese is
just melted.

Makes 10 servings.

Black Eyed Pea Salsa

I got this recipe about a year ago from a sweet lady Named Melinda that I met at a Scrapbook retreat, She'd made it for us and it was so yummy! I've made this several times now, taking it to friends houses and different events. Everyone always loves it!

Black eyed Pea Salsa

By Melinda Reeves

2 cans black-eyed peas or 1 can black-eyed peas with jalapenos and 1 can regular black-eyed peas
1 can black beans
1 can diced tomatoes (if you don’t like the spice of Rotel, omit the Rotel tomatoes and just use 2 cans of regular diced tomatoes instead)
1 can diced Rotel (tomatoes with green chilies)
1 can shoe peg corn
1 medium to large red onion
1 yellow bell pepper (if the yellow pepper is too expensive, it is OK to use 2 green bell peppers)
1 green bell pepper
1 - 8 oz. bottle of Kraft Zesty Italian – Fat Free Salad Dressing

In large colander, open and dump the black-eyed peas, black beans, diced tomatoes, Rotel and shoe peg corn. Allow vegetables to drain very well, shaking colander and stirring several times to help drain.

While veggies drain, dice the red onion and both bell peppers.

Combine the canned vegetables from colander and the fresh chopped vegetables in a large bowl. Add the entire 8 oz. bottle of Zesty Italian Salad Dressing and stir well. Cover bowl and allow salsa to marinate in refrigerator for at least 2 hours (over night is even better).

Before serving, dump everything back into the large colander and allow the salad dressing to drain.

Serve with Tostitos or Tostitos Scoops.

Monday, June 8, 2009

Fantastic Taco Casserole

Fantastic Taco Casserole Recipe

This is very good and easy!

From : Recipezaar

30 min | 20 min prep


1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips, coarsely crushed or chopped

Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8x8" dish.
Cook refried beans on stove until hot.
Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese.
Bake in a 375 degree oven until the cheese is sufficiently melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Tuesday, May 26, 2009

Rachel Ray's - Sloppy Joe DiMaggios

Sloppy Joe DiMaggios

These are a must make! I got the recipe from Rachel Ray's 30 minute Meals :)

1 tablespoon extra virgin olive oil (EV00)

•2 pounds lean ground sirloin or ground turkey

•1 packages beef or pork hot dogs, sliced 1/2-inch thick

•1 onion, chopped

•1 tablespoon steak seasoning (such as Montreal Steak Seasoning by McCormick)

•1 tablespoon chili powder

•3 tablespoons dark brown sugar

•3 tablespoons Worcestershire sauce

•1 can tomato sauce (14.5 ounces)
•9 soft burger rolls - like at the ballpark

PreparationHeat the EVOO, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3-4 minutes then cook 3-4 minutes more. Add the onions to the pan and cook to soften, 5-6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

Abbey approves . .

Monday, May 18, 2009

Bacon Cheeseburger Meatloaf

I don't remember where I originally got this recipe from. But I've made it many,many times and even through all the other meatloafs I've tried this one has always remained our very favorite! It is sooo YUMMY!!
Bacon Double Cheeseburger Meatloaf

4 slices bacon
1 1/2 lbs. lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp cheddar cheese (about 4 oz.)
1 large sweet onion, such as Vidalia, chopped
2 tbsp. regular or low-fat mayonnaise
2 tbsp. India or other sweet pickle relish
2 tsp. dry mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 egg
1/4 cup ketchup

1. Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat
until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from
the skillet and reserve it.

2. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat,
bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and
egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with
the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the
bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup
of cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be
155°F. Let the meat loaf stand in the baking dish for 10 minutes, then cut into squares to
serve. Makes 6 servings.

3. Leftovers: Reheat slices in a microwave and serve on sesame buns with lettuce, tomato and

Friday, March 27, 2009

Spicy Beef N' Corn Casserole

When I made this, I added a bit more rice than it called for and it made it too dry and hubby said it have way too much rice.. LOL!! But otherwise it was really good. It had just the right amount of spice for me but if your not big on spicy dishes then cut back on the cayenne pepper.

Spicy Beef N' Corn Casserole

Shared By Teresa on Her Week

1/2 cup uncooked regular long-grain white rice
1 1/3 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 can (15.5 oz) red beans, drained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 tablespoon Worcestershire sauce
1/2 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1. Heat oven to 375°F. Cook rice in water as directed on package, omitting butter and salt.

2. Meanwhile, in 12-inch skillet, cook beef, onion, bell pepper and celery over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cooked rice, red beans, tomatoes, corn, Worcestershire sauce and red pepper. Simmer 3 to 5 minutes, stirring occasionally, until hot. Spoon into 2-quart casserole.

3. Remove dough from can; do not unroll. Cut into 1-inch slices. Cut each slice in half; place cut side down around edge of casserole.

4. Bake 25 to 30 minutes or until bubbly and golden brown

Italian Mac

I pulled this recipe from the Miserly Mom's website. After my husband lost his job when Circuit City closed I had to take a different approach to cooking and shopping. So a lot of the recipes you will see me post now will be very frugal recipes with few ingredients. But only if they are good enough for us to eat again. This one is already on my menu plan for this week.

Italian Mac Recipe

from: Miserly Mom's

Very inexpensive, makes a large batch, freezes well and takes hardly any time to make! For my family of 3 we eat one meal, leftover lunch for husband, and still have half a pan to freeze for another meal!

2 boxes Mac & Cheese (store brand 2@.89)
1lb hamburger (on sale @ .89/lb)
1 small onion diced (unsure of price)
1/2 green pepper diced (unsure of price)
1 16oz can spaghetti sauce (store brand meat flavor @ .89)
1 package (2 cups) mozzarella ( store brand 1.50 on sale)

Make mac&cheese according to package directions.
Brown hamburger, onion, and pepper. Drain and add spaghetti sauce.
In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer.
Everything is already cooked so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans).

Tuesday, March 3, 2009

Quick and Easy Enchilada's

Oh my! This were a choice from the recipe challenge group and I've tried a lot of Enchilada type recipes like this one but this one is the best so far, These were so yummy!!!!!
Quick and Easy Chicken Enchiladas
From: Karen's Week on Recipe Fanatics
1 can refried beans
10 flour tortillas
1 can cream of chicken soup
½ cup sour cream
1 rotisserie chicken, meat pulled and shredded (I used cooked chicken breast)
8 oz Monterey Jack Cheese, grated
1 can enchilada sauce

Spread 2 tablespoons beans on each tortilla. Combine soup, sour cream, and chicken. Spoon ½ cup down the center of each tortilla; top with 2 tablespoons cheese. Roll up; place seam side down in sprayed 9 x 13 baking dish. Pour enchilada sauce over top; sprinkle with remaining cheese. Bake uncovered at 350 for 35 minutes until heated through

Monday, January 19, 2009

Wendy's Chili

Another recipe found on Recipezaar, This chili was delicious!! and it made a HUGE pot :) Definitely making this one again, I didn't post a picture because everyone knows what chili looks like.. hehe!!!

Wendy's Chili Recipe #17858

This is a version of the famous Wendy's chili and it tastes just like it!!
by Pam Walk
2¼ hours 15 min prep

SERVES 12 , 1 big potful

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (, 1 medium onion)
1/2 cup diced green chili pepper (, 2 chilies) (used canned)
1/4 cup diced celery (, 1 stalk)
3 medium tomatoes, chopped
2-3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat.
Drain off the fat.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.

Creamy Tuna and Shells Casserole

This was SOOOO good, I'm not a huge Tuna fan, and I've tried Tuna Casseroles before and never liked any of them. Also the mayonnaise kind of threw me off and I almost didn't add
it at the end because of how moist the recipe was, But I threw it in anyway and it was delicious in there!!! Everyone here loved it!

Creamy Tuna and Shells Casseroles Recipe #126573

Smooth creamy sauce--very yummy.
by Chef Aduladi
1 hour 30 min prep


1 (6 ounce) can tuna (drained)
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1 small onion
1 cup chopped celery
8 ounces mushrooms (sliced or chopped up)
1 cup mayonnaise (NOT Miracle Whip)
1 cup milk
1 (8 ounce) package large shell pasta
1/4 cup butter, for sauteing vegetables
2 cups shredded cheese, mix jack or cheddar cheese

Preheat oven to 350°F.

Cook shell pasta according to package directions.
Add butter to sauté pan on low-med heat.
Add celery and onions.
Sauté until onions almost clear.
Add mushrooms - remove from heat.
Drain veggies (if extra butter in pan).
Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
Remove from heat add mayo and cook pasta.
Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
Remove and let sit for about 5 minutes.

Kittencal's Hearty Chicken Soup

This was so good found on Recipezaar!! Definitely a family favorite...

Kittencal's Hearty Chicken Soup Recipe #206939


1½ hours 15 min prep


2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, finely diced
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried thyme
8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
2 small russet potatoes, peeled and diced
2-3 large carrots (peeled and sliced about 1/4-inch thick)
1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
3 cups cooked chicken or cooked turkey
2 tablespoons flour
salt and black pepper (use lots black pepper)
cayenne pepper (or to taste) (optional)
grated Parmesan cheese, cheese (optional)

Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potatoes are tender (about 15-20 minutes).
Using a potato masher mash the potatoes in the the stock.
Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
Season with salt, pepper and cayenne (if using) to taste.
In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired

Friday, January 16, 2009

Hearty Mexican Spaghetti

This was delicious this is definately a family favorite they've already asked me to make it again next week. Hubby and I would add a bit more taco seasoning to it for us. But we need to keep it mild for the kids, but this was great!

Hearty Mexican Spaghetti Recipe #129025

12 ounces spaghetti, uncooked
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onion, sliced
1/2 cup Mexican blend cheese, shredded

Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender. In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally. Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.