Cheeseburger Pasta Casserole

• 2 cups (6 ounces) uncooked rotini pasta
• 2 teaspoons olive oil
• 1 1/2 cups onions, finely chopped 
• 1 garlic clove, finely chopped 
• 1 pound lean ground beef, 95% lean
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes
• 2 tablespoons Dijon mustard
• 2 cups grated cheddar cheese 
• 1/4 cup chopped dill pickles

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.

In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. 

Stir in the beef and cook until browned; season with salt and pepper.

Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish.

Top with the cheddar cheese and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve.

SkinnyTaste.com

Beef Ramen Stir Fry

3 (3 ounces) packages instant beef ramen noodles

1 pound ground beef

4 cloves garlic, minced

1 (20 ounces) package frozen broccoli stir fry

1 1/4 cups beef broth

1/2 cup less sodium soy sauce

1/4 cup packed brown sugar

2 tablespoons cornstarch

1 teaspoon ground ginger

Discard seasoning packet from noodles. Cook noodles according to package directions.

Meanwhile, cook beef and garlic in a large, deep skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Add stir-fry mix to skillet; cover and cook 3 minutes.

Meanwhile, whisk together broth, soy sauce, brown sugar, cornstarch, and ginger in a bowl. Add to skillet, and cook, stirring occasionally, until sauce is thickened and vegetables are thoroughly heated. Toss with hot cooked noodles.

Cook's notes: Add frozen broccoli & maybe double sauce?

Melissa's Potato Soup

• 6 medium baking potatoes, peeled & cubed
• 4 cups chicken broth
• 4 tablespoons bacon grease or butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• Salt & black pepper, to taste
• Toppings, such as bacon bits, shredded cheese & sour cream , green onions

In a large pot or Dutch oven, boil the peeled and cubed potatoes in the chicken broth.

Meanwhile, in a saucepan, melt bacon grease or butter. Stir in the flour and cook for a minute. Slowly add the milk to the flour mixture, whisking continuously. Add garlic powder, onion powder, and black pepper. Heat until roux is thick.

When potatoes have reached desired doneness, drain some of the potato broth into a measuring cup. Reserve this liquid. Add milk mixture to the potatoes. Add back in the potato broth  until desired consistency has been achieved. Adjust salt to taste.

Ladle servings into bowls and top with your desired toppings.

Bob's Redmill Old Fashioned Biscuits

Possibly the best biscuits ever!

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 6 tablespoons butter
• 1 cup milk

Preheat oven to 425 degrees F. Whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a biscuit cutter. Place biscuits on ungreased baking sheet.

Bake 12-15 minutes or until golden brown.

Makes 6 big biscuits.

Original post here.

Fideo con Pollo y Tomate

• 3 bone-in chicken thighs, cooked & shredded, about 2 cups
• 1 1/2 tablespoons vegetable oil
• 2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)
• 2 cubes Knorr Caldo de Tomate bouillon or  Knorr Caldo de Pollo bouillon
• 1 cup diced onion
• 3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)
• 3-4 cups water (enough to cover pasta)
• salt & pepper to taste (I used 1 teaspoon)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 1/2 teaspoons ground cumin
• 4 whole Serrano peppers, unbroken & stems on 

Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.

Homestyle Veg-All Beef Stew (Updated)

• 1 medium onion, peeled and cut in eighths
• 2 teaspoons minced garlic
• 1 ½ pounds cubed beef stew meat
• 1 (14 ½ ounce) can no salt added diced tomatoes (do not drain)
• 3-4 cups (5-6) peeled and diced potatoes
• 1 cup baby carrots, cut in half
• 1 cup (2-3 large) celery diced
• 1 (14 1/2 ounce) can sweet peas, drained
• 1 teaspoon each paprika, marjoram, and chili powder
• Water to cover

1. In Dutch oven, saute onion in oil until soft; add garlic. 
2. Add meat, tomatoes, vegetables and seasoning. Add water to cover. 
3. Heat covered until meat and vegetables are heated through.

**This was adapted from a recipe on the label of the Homestyle Veg-All cans a few years ago.

Mom's Sausage Rice Casserole

 Passed down from my grandma <3

• 1 pound bulk sausage
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 1/4 cup? soup can water
• 1 cup uncooked regular white rice
• Onion powder

No extra salt!

Brown sausage in skillet; drain well. Combine with all other ingredients; stir gently to mix. Spoon into a large casserole; cover and bake at 325 degrees for 2 hours. Serves 10 to 12.

 

Cheesy Beef Enchiladas

I tried this recipe from Julia Pacheco and it was so good!

• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 20 ounces red enchilada sauce
• 1 1/2 cups shredded sharp Cheddar cheese
• 12 corn tortillas

Preheat oven to 375 degrees. Brown ground beef and drain any excess grease. Return to pan. Add the seasonings, 3/4 of one of cans of enchilada sauce, and 1/2 cup of cheese. Stir to combine and let the cheese melt into the mixture. 

Spray a 13x9 baking dish with nonstick spray. Pour remaining 1/4 can of enchilada sauce into dish and spread around bottom of pan. 

Wrap tortillas in a wet paper towel and microwave for about a minute, until they are soft. 

Spoon meat mixture into the tortilla and fold it around the mixture. Place seam side down into baking dish. Repeat with remaining tortillas. 

Pour the whole second can of enchilada sauce over the rolled enchiladas. Top with remaining cheese. Bake for 20-25 minutes. 

You can find the original recipe here.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Mixture:

2 cans (29 ounces each) Bruce's Cut Sweet Potatoes (Yams), well drained

2 eggs, well beaten

3/4 cup brown sugar

1 teaspoon vanilla

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup butter, melted

Pecan Topping:

1/2 cup all purpose flour

3/4 cup brown sugar

1 cup chopped pecans

1/4 cup butter, melted

Preheat oven to 375 degrees F. Grease a 13x9 inch baking dish. In a large bowl, mash sweet potatoes. Add rest of ingredients for sweet potato mixture. Spread evenly in prepared dish.

In a medium bowl, combine pecan topping ingredients. Sprinkle evenly over sweet potato mixture.

Bake 30 to 35 minutes or until topping is browned. Let sit for 10 minutes before serving.

Variation: Can replace pecan topping with 2 cups miniature marshmallows (or just pile them on top!)

Adapted from the Bruce's Yams label

Roasted Red Pepper Hummus

• 1 (15 ounces) can garbanzo beans, drained, reserve liquid
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (I used vegetable oil in a pinch)
• 2 tablespoons peanut butter (or any other nut butter)
• 1/2 teaspoon ground cumin
• 1 or 2 strips of jarred roasted red pepper and small amount of its juice

Layer the ingredients in your Nutribullet, blender, or food processor. Add approximately half of the reserved bean liquid. Process until as smooth as you like it. Refrigerate for several hours before serving.

I adapted this recipe.

Classic Cherry Cheese Pie

• 1 (9 inch) graham cracker crust
• 1 (20 ounces) can cherry pie filling
• 1 (8 ounces) package cream cheese, softened (I prefer Philadelphia brand)
• 1 (14 ounces) can sweetened condensed milk
• 1/3 cup lemon juice (I use bottled lemon juice)
• 1 teaspoon vanilla

Beat the softened cream cheese with a hand mixer until it is creamy. Add the milk, lemon juice, vanilla. Mix until thoroughly combined. Pour mixture into the graham cracker crust. At this time, I also put my cherry pie filling the refrigerator also. After the filling has been chilled for a few hours, top pie with the cherry pie filling. 

Pimento Cheese Spread

• 8 ounces shredded sharp Cheddar cheese ( I shred my own)
•  1 (4 ounces) jar diced pimentos, well-drained
• 1/3 cup sour cream*
• 1/3 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• Generous dash black pepper

Mix all ingredients in a bowl or other container. Refrigerate for several hours or overnight. 

*can substitute additional mayonnaise for the sour cream

Smoked Sausage, Potato, & Green Bean Bake

• 1 (14 ounces) package smoked sausage, sliced ¼ inch thick
• 1 (14.5 ounces) can cut green beans, drained
• 3-4 potatoes, peeled and cut into bite-sized pieces
• 1-2 tablespoons vegetable oil
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon Slap Ya Mama seasoning
• ½ teaspoon salt
• Dash black pepper

Preheat oven to 400 degrees F. Mix all ingredients in a bowl. Transfer to a 13x9 inch foil lined baking dish. Cover with foil and bake for 40 minutes or until potatoes are tender.

Adapted from this post.

Peanut Butter Frosting

• 1/2 cup (1 stick) butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 2-3 tablespoons milk

Cream together butter and peanut butter. Mix in vanilla extract. Mix in confectioners' sugar, about a 1/2 cup at a time. Add milk as necessary. Whip for about 3 minutes.

Original recipe can be found here.

Imitation Crab Casserole

• 1 (8 ounces) package imitation crab meat, Flake style preferred
• 5 ounces cream cheese, softened
• 1/4 cup sour cream or mayonnaise (see note 1)
• 1 cup shredded Mozzarella cheese
• 1 teaspoon soy sauce or Worcestershire sauce (see note 2) 
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (may omit if using mayonnaise)
• Sprinkle of black pepper
• 1/2 medium onion, sliced into very thin rings
• 1/4 cup chopped celery
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients, except Cheddar cheese, in a bowl. Press crab mixture into an 8 x 8 inch square baking dish. Bake for 30 minutes, sprinkling top of the crab mixture with the shredded Cheddar cheese after 20 minutes.

Note 1: My personal preference is 1/8 cup sour cream and 1/8 cup mayonnaise.

Note 2: My personal preference is Worcestershire sauce.

Inspired by this post.

 

BBQ Rib Rub

• 4 tablespoons light brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander (not included in original recipe but I loved the addition)
• 1 1/2 teaspoons onion powder
• 1/2 teaspoons ground black pepper
• 1 tablespoon table salt (I reduced this to approx. 2 teaspoons)
• 1/2 teaspoon dried thyme (I did not use this)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper (I did not use this)
• 2 teaspoons chili powder 

Mix spices together and rub on your ribs or other pork before using your preferred cooking method.

I found the original recipe here.

Updated 4/21

Tuna Noodle Casserole

• 2 cans cream of mushroom soup
• 2 cups milk
• 2 cups frozen peas
• 2 (6 ounce) cans tuna, drained
• 4 cups hot, cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste

Stir soup, milk, peas, tuna, and noodles in a 3 quart (13x9) casserole dish.Bake at 400 degrees F for 30 minutes or until hot. Mix breadcrumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes more. Makes 6 servings.

Variation: In place of bread crumbs, sprinkle 1/2 cup shredded Cheddar over hot casserole. 

 

Paula Deen's Goulash

• 1 pound ground beef
• 1/2 cup chopped onion (about 1 small)
• 3 cups water (may need to add more)
• 2 (8 ounce) cans tomato sauce; or, 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can petite diced tomatoes
• 1 teaspoon Italian seasoning (optional)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt (may reduce)
• 1 1/2  Tablespoons soy sauce
• 1/8 teaspoon black pepper
• 1 cup dry elbow macaroni

Brown the ground beef and onion in a Dutch oven and drain off grease and return to pot. Add water, tomato sauce, and diced tomatoes to the pot. Add seasonings to taste. Bring to a boil and add macaroni. Simmer on medium-low heat until macaroni is soft, stirring often and add water, as necessary.

Serving suggestions: shredded cheese and Fritos

Adapted from recipe here.

Pink Lemonade Pie

• 3/4 cup (6 ounces) frozen pink lemonade, thawed
• 1 (14 ounces) can sweetened condensed milk
• 1 packet (6.5 grams) lemonade flavor Kool-Aid unsweetened drink mix (optional, but adds intense lemon flavor)
• 1 (16 ounces) carton frozen Cool Whip, thawed
• 2 graham cracker crusts

Blend lemonade and milk. Sprinkle mixture with as much Kool-Aid powder as you wish. Fold in Cool Whip. Pour into crusts. Refrigerate until ready to serve.

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.