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.