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.