SKILLET PIZZA CASSEROLE

1 1/2 lbs lean ground beef

2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1 pkg (10-oz) refrigerated pizza dough
1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees.

Cook beef in a large ovenproof cast-iron skillet over medium-high heat, stirring frequently to break up, until browned and crumbly. Drain well then return to skillet.

Add the marinara sauce to the beef and mix well. Sprinkle the mozzarella cheese over the top.

Unroll the pizza dough and spread out over the beef and mozzarella in the skillet. Trim dough to fit just inside the skillet. Discard the excess dough.

Sprinkle the Parmesan cheese over the top of the dough.

Place skillet in oven and bake at 425 degrees until the crust is browned, approximately 15 minutes.

Remove from oven and let stand for 5 minutes before cutting into wedges to serve.

Note: Rather than discard the excess pizza dough, I like to brush it with garlic butter and bake along side the casserole for garlic bread sticks.

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MOCHA FONDUE

1/2 cup quality unsweetened cocoa powder

3 tbsp freeze-dried instant coffee granules
1/2 tsp ground cinnamon
2/3 cup spring water
2/3 cup sugar
2 tbsp light corn syrup
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
2 tbsp coffee-flavored liqueur
1/4 cup milk, optional

In a small bowl, whisk together the cocoa powder, instant coffee granules and cinnamon.

In a medium saucepan, stir together, water, sugar, and corn syrup; bring to a boil, reduce heat and simmer uncovered until bubbly, slightly thickened and still clear. This will take about 10 minutes.

Remove saucepan from the heat and whisk in the cocoa mixture; return to the heat. Stir in the cream and bring to simmering over medium heat. Simmer, uncovered, for 5 minutes.

Remove pan from the heat. Stir in the chopped chocolate and liqueur. If you desire a thinner mixture, stir in the milk.

Pour mixture into a fondue pot and keep warm over a candle or canned heat burner.

Serve fondue with cubes of pound cake and/or fresh fruit for dipping.

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ONION AND CHEDDAR BURGERS

2 lbs ground beef

1 egg, beaten
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 cup chopped onion
3/4 cub shredded Cheddar cheese
6 hamburger buns

Combine the ground beef, egg, salt, pepper, oregano, ketchup, and Worcestershire sauce in a bowl and mix together well.  Add the onion; mix well.

Add the Cheddar cheese to the mixture; mix well but do not overmix. Cheese should keep its shape.

Shape the beef mixture into 6 thick equal patties using a hamburger press.

Preheat broiler.

Place the burgers on broiler pan and broil, turning once, until cooked through to desired doneness. Average time is about 5 minutes per side.

Toast the cut side of the buns under the broiler.

Place the patties and your choice of condiments on the buns.

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PINEAPPLE LEMONADE

 

CHEESY MAC-TOPPED CASSEROLE

This recipe is from Kraft Foods and may be a good way to sneak some green beans into your kids who don't like vegetables.

• 1 pkg.
  KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
• 1 lb.
  ground beef
• 3 cloves
  garlic
• 1-1/2 tsp.
  dried oregano leaves
• 1 can
  diced tomatoes
• 1 pkg.
  frozen green beans
• 1 cup
  KRAFT 2% Milk Shredded Mild Cheddar Cheese
• 1. Heat oven to 375°F.
  2. Prepare Dinner as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Stir in tomatoes and beans.
  3. Spoon meat mixture into 13x9-inch baking dish; top with Dinner. Cover.
  4. Bake 30 min. or until heated through. Remove from oven. Top with cheese; let stand, covered, 5 min. or until melted.

  

CREAMED SPINACH

 I got this recipe about 10 years ago from a local magazine.

2 pkgs (10-oz each) frozen chopped spinach
1/4 cup butter
3 tbsp all-purpose flour (Note: I always use white whole-wheat flour)
1/4 cup chopped onion
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1/2 cup grated Parmesan cheese
1/2 cup shredded Pepper Jack cheese
1 cup half-and-half
1/2 cup grated Parmesan cheese
3 slices bacon, cooked crisp and crumbled

Cook spinach according to package directions. Drain spinach in a colander over a bowl pressing to release any remaining moisture; reserve 1/2 cup of the liquid.

Melt the butter in a saucepan and stir in the flour; cook, stirring constantly, until smooth. Add the onion and reserved spinach liquid; mix together well. Cook mixture 5 minutes or until onion is tender, stirring occasionally. Stir in the garlic, salt, pepper, and nutmeg.

Add the first 1/2 cup grated Parmesan and Pepper Jack cheeses to the mixture in the saucepan; cook until cheeses melt, stirring constantly. Stir in the half-and-half and fold in the spinach; cook just until heated through, stirring often.

Spoon spinach into serving bowl and sprinkle with the remaining Parmesan cheese and crumbled bacon before serving.

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COMFY CASSEROLE

A recipe from a friend who got it from another blog.

1 cup chopped cooked broccoli
1/2 cup diced cooked carrot
6 ounces chopped cooked smoked sausage
2 1/2 cups prepared macaroni and cheese
1 cup shredded colby-monterey jack cheese, divided
1/2-3/4 cup milk
1 teaspoon garlic powder
1/2-3/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees.
Spray a 2 quart casserole dish with cooking spray.
In a large bowl mix together broccoli,carrots and smoked sausage.
Then add macaroni and cheese and 4 ounces of colby monterey jack cheese blend,and enough milk to blend all ingredients well.

Then add the garlic powder and black pepper,mixing well.

At this point, taste and adjust your seasonings if desired.
Pour mixture into sprayed dish, and sprinkle remaining co/jack cheese over the top.
Bake at 350 degrees for 35 minutes or until golden brown.

SPICY PENNE WTIH SAUSAGE

16 oz mild Italian sausage

1 medium onion, chopped
16 oz penne pasta
2 tbsp olive oil
2 cups sliced mushrooms
1 red bell pepper, chopped
1 small unpeeled eggplant, chopped
1 can (16-oz) Italian-style tomatoes
2 tsp dried basil
2 tsp dried oregano
1/2 tsp red pepper flakes
1/3 cup grated Parmesan cheese

In a large deep skillet, cook sausage and onion over medium-high heat until the sausage is browned and crumbly; drain.

Meanwhile, cook pasta according to the package directions; drain and rinse.

Heat the oil in a large skillet over medium-high heat; add mushrooms, bell pepper and eggplant. Cook until tender, about 5 minutes. Stir in the undrained tomatoes, basil, oregano and red pepper flakes.

Simmer vegetables, stirring occasionally, for 30 minutes. Stir in sausage mixture and simmer, stirring occasionally, for 5 minutes. Remove from heat. Add the pasta; mix well.

Spoon the pasta mixture into a serving bowl and sprinkle with the Parmesan cheese.

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JIFFY CORN FRITTERS

 1 pkg JIFFY Corn Muffin Mix

2 eggs

1 can (8 1/4-oz) whole kernel corn, drained

1/4 cup sour cream

1/4 tsp pepper

1/8 tsp salt

oil for frying

Preheat 1" of oil in a deep fryer or skillet to 350 degrees.

Beat eggs. Add remaining ingredients. Stir until blended. Drop by tablespoon into deep fryer or skillet. Cook 1 to 2 minutes on both sides. Drain on paper towels before serving.

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JIFFY HUSH PUPPIES

 1 pkg JIFFY Corn Muffin Mix

1 egg

1/3 cup milk

1/4 cup flour

1/2 cup onion, finely chopped

frying oil

Preheat oil in deep fryer to 375 degrees. Combine muffin mix, egg, milk, flour, and onion. Mix well. Drop by teaspoon into oil. Fry 4 minutes (2 minutes on each side) or until golden brown. Drain and serve.

BLACK BEAN TORTILLA CUPS

1 can black beans, drained and rinsed

2 small plum tomatoes, seeded, diced fine

1 ripe avocado, halved, pitted, peeled, diced

1/2 cup chopped fresh cilantro

2 tbsp fresh lime juice

salt and pepper to taste

Ground cumin, to taste

40 Tostitos Scoops

In a mixing bowl, combine all but the scoops.

Arrange scoops on platter and using a small spoon fill the scoops with the bean mixture. 

Serve immediately.

FRESH STRAWBERRY SMOOTHIE

1/2 cup fresh strawberries, washed and hulled

1 cup cubed (no crushed) ice
1/2 cup almond milk
1 tbsp honey
6 oz low fat vanilla yogurt

Place all ingredients in a blender, in the order given above. Blend until smooth.

Note: File photo

SHREDDED POTATOES AU GRATIN

 I have had this recipe for a few years, it is easy to make and goes together quickly.

1 lb bag (4 cups) refrigerated shredded potatoes or shredded frozen hash brown potatoes, thawed
2 cups whipping cream
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup sliced green onion
1 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees.
Lightly spray 4 1-cup ramekins with nonstick cooking spray; set aside.

In a large bowl, combine the potatoes, cream, 1 1/4 cups of the cheese, onions, salt and pepper; mix together well.

Spoon the potato mixture evenly into the prepared ramekins. Sprinkle with the remaining cheese and bake at 350 degrees 35 to 45 minutes until bubbly, golden brown, and the potatoes are cooked through.

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CRANBERRY BUTTER

This is a recipe I got years ago from a Quick Cooking magazine. I noted it was from a lady in Minnesota. It is great on toast or on bagels. Personally, I am a rice cake eater and it is good on them, too.

3/4 cup butter (no substitutions), softened
1 tsp grated orange peel
Dash to 1/8 tsp almond extract
1 cup whole-berry cranberry sauce

In a small mixing bowl, cream butter, orange peel and almond extract. Beat in the cranberry sauce until blended.

Store in refrigerator.

Yield: Approximately 1 3/4 cups

Note: This is a file photo.

ROASTED GARLIC-SOUR CREAM MASHED POTATOES

2 1/4 lb russet or Yukon Gold potatoes

1 whole garlic bulb
1 tbsp olive oil
1/2 cup sour cream
2 tbsp butter
1/8 tsp salt
1/8 tsp freshly ground black pepper
fresh chives, snipped for garnish

Preheat oven to 375 degrees.

Peel potatoes and cut into even size pieces. Place potatoes in a large pot of lightly salted water and bring to a boil. Reduce heat and simmer until cooked through, about 20 minutes.

Meanwhile, separate the garlic cloves but do not peel them. Place in a bowl, add the oil and toss to coat. Place on a baking sheet and roast in a 375 degree oven for around 10 minutes, until softened. Allow to cool slightly.

Drain potatoes; return to the pot and mash slightly. Add the sour cream and butter. Quickly squeeze the pulp from the garlic cloves into the pot; add salt and pepper.

Mash the potatoes until combined and smooth.

Place potatoes into a serving bowl and sprinkle with the snipped chives.

Yield: 4 servings.

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GINGERSNAPS

3/4 cup vegetable shortening*

1 cup sugar
1/2 tsp salt
2 tsp baking soda
1 large egg
1/3 cup molasses
2 1/3 cups unbleached all-purpose flour
1 to 2 tsp ground ginger (depending on your taste)
1/2 tsp ground cloves
1 tsp ground cinnamon

Coating:
1/4 cup sugar
1 tsp ground cinnamon

Preheat oven to 375 degrees.
Lightly grease 2 cookie sheets (or cover with parchment paper).

In a large mixing bowl beat the shortening, sugar, salt, and baking soda. Beat in the egg then the molasses. Add in the flour, ginger, cloves, and cinnamon; beat to form a smooth fairly stiff dough.

Make the coating by combining the sugar and cinnamon in a shallow bowl.

Round dough into 1-inch balls (a 1 teaspoon cookie scoop works perfect for this) and drop into the coating. Roll the balls to coat then place 1 1/2-inches apart on the cookie sheets.

Bake cookies at 375 for 11 minutes for cookies that have crisp edges and softer centers. Bake cookies 13 minutes for cookies that are crisp all over.

Remove cookies from oven and cool on pans on wire racks. When completely cooled they may be lightly wrapped and kept at room temperature.

Yield: Approximately 5 dozen cookies.

*Substituting butter will creat soft cookies not crisp ones.

Note: This recipe is basically a King Arthur Flour recipe and the picture is theirs, too.

CRISPY RANCH CHICKEN

2 cups crispy rice cereal

1/2 cup grated Parmesan cheese
1 envelope (1-oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs

Preheat oven to 350 degrees.
Spray a large baking sheet that has sides with nonstick cooking spray.

Combine the cereal, cheese, and salad dressing mix in a large bowl.

Place the beaten egg whites in a medium bowl. Dip each thigh in the egg whites and then in the cereal mixture; coat evenly.

Arrange chicken on the prepared baking sheet and bake at 350 degrees 20-25 minutes or until golden brown and juices run clear when pierced.

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AMBROSIA MACAROONS

1 large egg white

1/4 cup granulated sugar
1/4 cup butter, melted and cooled
1/4 cup fresh lime juice
1 tsp orange zest
1/2 tsp vanilla extract
1/2 tsp salt
1/2 cup all-purpose flour
1 pkg (14-oz) sweetened flaked coconut
1/2 cup very finely chopped dried pineapple
Parchment paper
35 maraschino cherries, drained, cut in half horizontally, patted dry with paper towels

Preheat oven to 350 degrees.
Line two large cookie sheets with parchment paper; set aside.

In a large mixer bowl, beat the egg white at high speed using a whisk attachment, if available. Beat egg white until foamy; gradually add the sugar, one tablespoon at a time, until stiff peaks form.

Gently stir the butter, lime juice, orange zest, vanilla, and salt into the egg white. Stir in the flour.

Stir in the coconut and the pineapple just until blended.

Drop the batter by teaspoonfuls 1-inch apart on the prepared cookie sheets. Place 1 cherry half, cut side down, into the center of each macaroon.

Bake at 350 degrees for 12 to 15 minutes or until the edges are golden brown, switching cookie sheets after 6 minutes.

Remove from oven and cool on cookie sheets on wire racks for 10 minutes. Transfer the macaroons to the wire racks to cool completely.

Yield: Approximately 6 dozen macaroons.

Note: For Christmas use half red maraschino cherries and half green ones for a Christmas look.

PINEAPPLE CHICKEN

This is a recipe I have had since 1991. It was in a little Pillsbury booklet.

1/2 cup thinly sliced onion
1/3 cup sugar
1/4 tsp garlic powder
1 cup ketchup
1 can (20-oz) pineapple chunks, drained; reserve 3/4 cup of liquid
2 tbsp lemon juice
2 tbsp soy sauce
3 whole chicken breasts, skinned, boned, cut into 3 x 1-inch strips (now we can buy boneless skinless)
1/4 cup flour
2 tbsp oil
1 tbsp sesame seed
Hot cooked rice for serving

Preheat oven to 375 degrees.

In a medium saucepan, combine the onion, sugar, garlic powder, ketchup, reserved pineapple liquid, lemon juice and soy sauce; bring mixture to a boil. Reduce the heat, cover and simmer 15 minutes, stirring occasionally.

In a plastic bag or shallow bowl, toss the chicken strips with the flour to coat. In a large skillet, over medium heat, cook the chicken in hot oil 4 to 5 minutes or until lightly browned.

Arrange the chicken and pineapple in the prepared baking dish; top with the sauce and sprinkle with the sesame seeds.

Bake at 375 degrees for 20 to 25 minutes or until chicken is hot and sauce is bubbly. Serve over or beside the hot cooked rice.

Yield: 6 servings

Note: Stock photo

SHOEPEG CORN SALAD

One of my favorite salads since childhood.

1 can shoepeg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*

In a medium bowl mix all the ingredients together well. Cover and refrigerate over night or all day before serving.

*I am diabetic now and use 1 tbsp Splenda granular. Can't even tell the difference.

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BAKED HAMBURGERS FOR A CROWD

 This is another old recipe from my Southern Indiana heritage. It will take a little over an hour since the burgers bake for about an hour. I would allow 1 1/2 hours.

4 cups catsup
1 cup chopped onion
1 tbsp pepper
1/4 cup vinegar
2 cups tomato juice
1 tbsp garlic powder
1/2 cup prepared mustard
1/4 cup brown sugar
10 lb lean hamburger

Make the hamburger into about 40 quarter pound patties. Brown in skillet but do not cook thoroughly.

In a large saucepan combine the catsup, onion, pepper, vinegar, tomato juice, garlic powder, prepared mustard, and brown sugar. Bring to a boil while stirring occasionally. Add a little water if the mixture gets too thick.

In a large baking dish or pan put a layer of the meat patties over the bottom. Pour some of the sauce over each of the patties. Make another layer of patties, pour sauce over them. Repeat until you have all the patties in the pan and covered with the sauce. Pour any remaining sauce over all. Place in a 325 degree oven and bake about an hour.

Serve on your favorite buns with everyone's favorite condiments.

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ONION SOUP DEVILED EGGS

This recipe is from a cookbook that is over 60 years old. This is from my Grandma's Vintage Recipes blog.

8 hard-boiled eggs
1/4 cup finely chopped celery
1/2 tsp lemon juice
1 cup soup mixture (see below)
paprika for garnish

Soup Mixture: In a small bowl combine 1 pkg Dry Onion Soup Mix and 2 cups sour cream.
Use 1 cup for this recipe and use the remainder as a dip for chips or fresh cut vegetables. Store leftover mixture in the refrigerator.

Slice the boiled eggs in half lengthwise and scoop the yellows out into a small bowl. Using a fork, mash the yolks. Add the celery, lemon juice and cup of soup mixture to the yolks. Stir to blend together well. Refill the whites by evenly dividing the mixture among them. Sprinkle yolk mixture with paprika to garnish. Chill in the refrigerator before serving.

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