Monday, December 28, 2015

Beef & Wagon Wheel Casserole

(No, I did not name this, and yes, I have modified it to fit our taste.)

1.5 lb ground beef
1 onion, chopped
1 bottle BBQ sauce (use 1 c. or more)
1 Tbsp brown sugar
1 (16 oz) can pork and beans, drained slightly
1 can corn, drained
1 (10 count) can refrigerated biscuits
1/2 c. shredded cheese (or more)

Preheat oven to 375 degrees.  Brown crumbled ground beef with onion in a skillet; drain.  Stir in the sauce, brown sugar, pork and beans, and corn.  (You may need more than 1 c. of sauce.)  Cook until bubbly.  Pour the mixture into a 2.5-qt round or oval baking dish.  Cut the dough for each biscuit in half crosswise.  Place cut side down over the ground beef mixture around the edge of the pan in a spoke pattern.  Sprinkle the cheese on top.  Bake for 20-25 minutes or until the biscuits are golden brown.

Yield: 6 servings

Monday, December 7, 2015

Zuppa Toscana

Zuppa Toscana 6+ servings 1 lb Italian sausage (I like mild sausage) 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices 1 large onion, chopped 1/4 cup bacon bits (optional) 2 garlic cloves, minced 2 cups kale or 2 cups Swiss chard, chopped 2 (8 ounce) cans chicken broth 1 quart water 1 cup heavy whipping cream DIRECTIONS Chop or slice uncooked sausage into small pieces, and brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are done. Add bacon (add red pepper flakes if you want a little heat.). Salt and pepper to taste, and simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

Tuesday, December 1, 2015

Sausage Muffins

Sausage Muffins 12 muffins 1 cup of Bisquick 1 lb cooked sausage 4 eggs beaten 1 cup of shredded Cheddar cheese Mix together and pour into muffin tin. Bake at 350 degrees 20 minutes. YUM! Great for a cold night. Can be frozen.

Wednesday, November 25, 2015

Lemon Icebox Pie

No Bake Lemon Icebox Pie
 1 ½ cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

 8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

 In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour. In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 4 hours, but no longer than 8 hours. Serve with whipped cream, if desired.

Saturday, June 27, 2015

Squash Casserole

Squash Casserole Grandmommie Bell
2½ lbs. small yellow squash, sliced
½ c. green pepper, cut up––if desired
½ c. onion, cut up (I use a whole onion!)
1 can mushroom soup
3/4 c. grated Cheddar cheese
bread or cracker crumbs
bacon drippings, Tabasco
Cook squash in small amount of water. Add bacon drippings, salt and small piece of onion. When just tender, drain. Put layer of squash in casserole dish, then layer of onion & green pepper. Alternate until all are used. Pour soup over all. Sprinkle Tabasco, crumbs, cheese over entire dish. Bake 15 min. at 375o.

Friday, May 29, 2015

One Pot Pasta Bolognese

One Pot Pasta Bolognese
 6-8 servings

2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup) 1
 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned tomato paste
1 can (28 oz) fire roasted diced tomatoes, undrained
1 carton (32 oz) beef broth
½ teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
bag of spinach
1 lb uncooked spaghetti
½ cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Directions: In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned. Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Add spinach. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly. Top with Parmesan cheese and basil.

Monday, March 23, 2015

Cajun Chicken Pasta

Cajun Chicken Pasta: 8 servings

 1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
 ½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper a pinch of crushed red peppers
1 pound Bowtie pasta
 Parmesan cheese and chives (for garnish)

 Directions: Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours. Serve overcooked pasta.

From Barb Arden

Saturday, February 14, 2015

Zucchini-Tomato Bake

Zucchini Tomato Bake

2 lg zucchini, cut into slices or wedges
10 lg grape tomatoes, halved or diced
7 cloves garlic, crushed
½ C shredded cheese (whatever is in the fridge)
1 tsp each: basil, thyme, oregano
½ t pepper

 Preheat oven 350̊. Mix all ingredients in bowl. Pour into prepared casserole dish. Bake at 350̊  for 25-35 minutes, until desired doneness. Garnish after baked if desired: parsley, or basil

Smoked Salmon Dip

8 oz cream cheese, room temp
½ c sour cream
2 T mayo
1 T lemon juice
1 tsp horseradish, drained
½ tsp salt
1/4 tsp fresh black pepper
4 oz smoked salmon

 Use mixer to blend.

Optional additions: chopped green onions, 2 T heavy cream, dash Worcestershire, 3 drops hot pepper sauce.

 Carolyn Greer

Monday, January 19, 2015

Baked Balsamic Chicken

6 boneless, skinless chicken breasts
1/3 c. balsamic vinegar
1 T olive oil
1 T oregano
1 tsp Paula Deen's house seasoning

Preheat oven to 400 degrees.  Place chicken in sprayed casserole dish.  Pour balsamic vinegar onto chicken.  Turn to coat.  Sprinkle on the rest of the ingredients.

Bake for 20 min.  Turn chicken to coat/baste.

Bake for another 20 min. or until juices run clear.

*This chicken is especially delicious with Balsamic Roasted Vegetables.

Balsamic Roasted Vegetables

1 small head broccoli, chopped
1 small head cauliflower, chopped
one yellow squash, halved and cut into 1/3" pieces
one zucchini, halved and cut into 1/3" pieces
3 med. carrots, peeled and chopped into 1/2" pieces
8 oz. whole mushrooms, cleaned and halved or quartered depending on size
one red onion, peeled and quartered
1 tsp. Paula Deen's house seasoning
2-3 T olive oil
2-3 T balsamic vinegar
cooking spray

Preheat oven to 425 degrees.  Add the veggies to a large bowl, sprinkle with seasoning, pour on the oil and vinegar and stir to combine.  Spray a baking sheet.  Place veggies on baking sheet and bake for 25 minutes.

*They are especially delicious with Baked Balsamic Chicken.