Bacon Cheeseburger Rice

1 lb ground beef

1 3/4 c water

2/3 c bbq sauce

1 Tbsp prepared mustard

2 tsp dried minced onion

1/2 tsp pepper

2 c uncooked instant rice

1 c shredded cheddar cheese

5 bacon strips, cooked and crumbled

In a large saucepan, over medium heat, cook the beef; drain. Add water, bbq sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with bacon.

We liked this. I didn’t end up putting the bacon on since I burned the bacon. I also didn’t add the mustard since we don’t have any.

Garlic Carrots

This is from a 2002 Taste of Home cookbook. I liked this and was pretty easy to make (I usually just open a can of veggies and heat it up, so this was different for us).

1 lb baby carrots

2 garlic cloves, minced

1 to 2 Tbsp olive or canola oil

1/4 c hot water

1/2 tsp salt

1.4 tsp dried thyme

Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme, and pepper. Bring to a boil. Reduce heat, cover and cook for 8-12 minutes (I ended up doing 12-15 minutes) or until carrots are tender.

Cheesy Beef Tetrazzini

This is also from a 2002 Taste of Home cookbook.

 

1 1/2 lbs ground beef

1 small onion, chopped

1 can (15 oz) tomato sauce

1/2 to 1 tsp salt

1/4 tsp pepper

1 package (8 oz) cream cheese, softened

1 cup small curd cottage cheese

1 cup sour cream

1/4 c thinly sliced green onions

7 oz spaghetti noodles, cooked and drained

1/4 grated Parmesan cheese

Ina large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

In a mixing bowl, beat cream cheese, cottage cheese, and sour cream until blended. Stir in green onions and spaghetti. Transfer to a greased 2 1/2 qt baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes.

Tortellini Soup

I got this from a 2002 Taste of Home cookbook.

 

5 cups chicken broth

3 1/2 cups shredded carrots (about 10 oz)

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots, and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

 

I made this when my sister and her husband came. It turned out really good. Instead of shredding carrots, I chopped up some baby carrots, so I had to boil them a little longer than the recipe said. I had the squash, but it wasn’t ripe enough to cut, so it didn’t make it in there.

Cheese Stuffed Shells

I got this out of some magazine, I cut it out, so I don’t remember where exactly. You can find the jumbo shells near the lasgna noodles.

 

1 lb bulk Italian sausage

1 package (10 oz) frozen chopped spinach, cooked and well drained

8 oz cream cheese, softened

1 egg

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 cup cottage cheese

1/4 cup grated Parmesan cheese

1/4 tsp each salt and pepper

1/8 tsp cinnamon (optional)

20 jumbo shell noodles, cooked and drained.

Ina a skillet, brown sausage; drain. Transfer to a large bowl, stir in the spinach, cream cheese and egg. Add 1 cup mozzarella, cheddar, and cottage cheese, Parmesan, salt, pepper, and cinnamon. Mix well. Stuff shells and place in greased 13x9 pan. Spoon pasta sauce over shells.  Cover and bake at 350 for 40. Uncover, sprinkle with remaining mozzarella. Return to the oven for 5 minutes or until cheese melts.

 

Rex loved this. The second time I made it I halved the recipe and didn’t put in the sausage and it still was good.

Hamburger Soup

1 lb. hamburger
1/4 t. pepper
1/4 t. oregano
1/4 t. salt
1 envelop dried onion soup mix
3 C. hot water
8-oz. can tomato sauce
1 T. soy sauce
1 cup slice dcarrots ( just poured in some baby carrots)
1 C. cooked macaroni
1/4 cup parmesan cheese

Combine all ingredients except macaroni and parmesan cheese in crock pot. Cook on low for 6-8 hours. add macaroni and parmesan cheese. turn to high and cook for 15-20 minutes.

Hamburger Vegetable soup

1 lb. hamburger
3 T. dried onion
2 garlic cloves or 1/4 tsp. garlic powder
4 C. V-8 juice
14 1/2oz. can stewed tomatoes
2 C. cole slaw mix
2 C. frozen green beans
2 C. frozen corn
2 T. worcestershire sauce
1/2 t.salt
1/4 t. pepper

Brown beef. onion, and garlic. put inslow cooker. add remaining ingredints and combine. Cover and cook on low for 8-9 hours.

Macaroni and cheese

1 lb. macaroni uncooked
1/2 C. butter
2 eggs
12 oz. can evaported milk
1 can cheddar cheese soup
1 C. milk
4 C. shredded cheese

cook macaroni. Draqin and pour into crockpot. Slice butter into chunks and add to macaroni. Stir until melted. Combine eggs, evaporated milk, soup and milk. Add 3 C. chees. prour over macaroni and mix. Cover. Cook on low for 4 hous. Srinkle with remaining cheese. Cook until cheese melts.

Beef and Potao Biscuit casserole

1 lb. hamburger
3 T. drid onion
1 t. salt
1/4 C. water
2 T. butter
1 C. instant potato mix
1/4 C. sour cream
2/3 C. bisquick
1 egg
1 can cream of chicken coup
3 T. bisquick
1 bag of frozen broccoli, thawed, drained
1/4 C. ketchup

Cook beef and onion until meat is brown. In a panheat water and buter to boiling. Remove from heat. Stir in potato mix and sour cream. stir until smooth and add 2/3 C. bisquick and egg. In a bowl mix soup and 3 T. bisquick . Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boilling pour mixture into a 3-quart casserole dish. Spoon potato mixture around edge of mixture in casserole dish.
Bake at 400 for 25-30 minutes

chicken and Broccoli Pie

1-10 oz. bag of chopped broccoli, thawed and drained
1 1/2 C. shredded cheese
1 C. cut-up cooked chicken
3 T. dried onions
1/2 C. bisquick mix
1 c. milk
1/2 t. salt
1/4 t. pepper
2 eggs

grease 9-inch pie plate. In pie plate sprinkle broccoli, 1 C. cheese, chicken and onion. In bowl stir remaining ngrdients prour into pie plate. Bake at 400 for 30-35 minutes or intil knife inserted in middle comes out clean. Sprinkle with remaining cheese. Bake until cheese is melted 1-2 minutes.

Chicken-Veggie casserole

1 can cheddar cheese soup
1 C. milk
2 T. dried onion
2 C. frozen mixed vegetables, thawed and drained
1 1/2 C. cooked chicken, cut up
2 c. Bisquick
1/4 C. sliced green onions
2 T. mayo
1 egg

Heat soup milk and onion to boiling. Stir in vegatables and pour into 11 x 7 glass baking dish. In bowl, mix all other ingredients until crumbly. Sprinkle over chicken mixture. Bake uncovered at 400 for 25 minutes.

Bisquick bake

1 lb. hamburger
2 T. dried onions
16 oz. taco sauce
Cook hamburger and onion stir in taco sauce put in pan. Springle with cheese.
Mix:
1 C. bisquick
1/2 C. milk
1 egg
Pour on top of hamburger and Bake at 400 for 30 minures.

Shepherd's pie

1lb. hamburger, browned
1 T. dried onions
1/2 t. salt
1 can green beans, drained
1 can tomato soup
Mix together and put in a 1 1/2 qt. casserole dish. Top with:
Mashed potatoes (I use instant )
Cheese
Bake at 350 for 25-30 minutes

Snickerdoodles

1 C. Margarine
1 1/2 C. sugar
2 eggs
1/4 t. salt
2 3/4 C. flour
2 t. cream of tartar
1 t. baking soda
Mix and roll into balls. Roll balls of dough in a mixture of:
2 T. sugar
2t. cinnamon
Bake at 400 for 8-10 min.

Lemon Bars

Crust: 1 C. margarine
1/4 t. salt
2 C. flour
1/2 C. pwd sugar
Combine and mix well. Press in a 9 x 13 pan. Bake at 350 for 15 min.

Filling: 4 eggs
2 C. sugar
6 T. lemon juice
Pour onto crust. Bake at 350 for 25 min. cool, Sprinkle with pwd. sugar

Roasted Chicken lasagna with ricotta and spinach

This is from my Taste of Home magazine

1 cup ricotta cheese

1 c cottage cheese

1/2 pkg. (5 oz) frozen spinach, thawed, squeezed dry and chopped

1 egg

1/2 tsp oregano

1/8 tsp black pepper

12 lasagna noodles

1 small fully cooked rotisserie chicken (I cooked 2 chicken breasts and used them)

4 cups chunky vegetable pasta sauce

1 c crumbled feta cheese (4 oz)

1 1/2 c shredded mozzarella cheese (6 oz)

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.

Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.

While noodles are boiling, remove skin from chicken and chop into bite size pieces. You should end up with about 3 1/2 c chicken. Set aside.

Spray a 9x13 baking pan. To assemble lasagna, spoon 1 c sauce over bottom of pan. Arrange 4 noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another cup of sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella. Arrange 4 more noodles on top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella. Repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley on top.

Cover loosely with foil and bake at 375 for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.

 

We really liked this lasagna. I didn’t put the spinach in because last time I put spinach in something, Ian wouldn’t eat it.

Barbeque Chicken Pizza

Barbeque Chicken Pizza:


Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min


Original Recipe Yield 1 - 12 inch pizza

Ingredients

* 1 (12 inch) pre-baked pizza crust
* 1 cup spicy barbeque sauce
* 2 skinless boneless chicken breast halves, cooked and cubed
* 1/2 cup chopped fresh cilantro
* 1 cup sliced pepperoncini peppers
* 1 cup chopped red onion
* 2 cups shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly


I made this a few nights ago for Jon and we both liked it. I didn't put in as much cilantro as it called for (I put less than a 1/3 cup), and I plan on putting even less on the next time. Cilantro is some seriously strong stuff:) Also, I think it could stand to have a little more cheese (but I am a cheese lover). I didn't use a prebaked pizza crust because I found a REALLY easy pizza crust recipe (which you can find below).


Really Easy Pizza Crust:

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min


Original Recipe Yield 1 - 12 inch pizza crust

Ingredients

* 1 (.25 ounce) package active dry yeast
* 1 teaspoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)
* 2 1/2 cups bread flour
* 2 tablespoons olive oil
* 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Cocoa Meringue Kisses

Preheat oven to 225. Line cookie sheets with parchment paper or leave ungreased. Beat in a medium bowl on low speed until foamy:

3 large egg whites

1/4 tsp cream of tartar

1/8 tsp salt

Increase speed to high and beat until the egg whites just begin to form soft peaks. Gradually add, beating until well combined:

3/4 c sugar

3 Tbsp cocoa

Reduce speed to low and add:

3/4 tsp vanilla

Beat until the meringue is glossy and stands in very stiff peaks. Using a pastry bag fitted with a 1/2 in open star tip of a heavy-duty zipper topped bag with a corner snipped off, pipe the batter into 1 1/4 in kisses about 1 inch apart on the cookie sheets. Bake for 45 minutes rotating the sheets halfway through baking. Turn off heat and let the cookies stand in the oven for 30 minutes or until cooled.

I made these this past week and they were good. The recipe is from The Joy of Baking.