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

Libby's Famous Pumpkin Pie

1 can (15 ounces, or 2 cups) Libby’s 100% Pure Pumpkin

1 can (12 ounces, or 1 ½ cups) Carnation Evaporated Milk
¾ cup granulated sugar
½ teaspoon salt
1 ¾ teaspoon pumpkin pie spice; or, 
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 unbaked 9-inch deep-dish pie shell

Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk. Pour into the pie shell.

Bake in a preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F. Bake for 30-40 minutes (40-50 minutes) or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Original recipe here.

*Cook's Country states that the filling should be baked until filling reaches 165 degrees F. for the perfect pie

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. 

Ground Beef Hash Brown Bake

 

• 1 pound (16 ounces) ground beef
• 1 tablespoon dried minced onion (or 1/2 cup diced onion)
• 1 package (26 ounces) frozen shredded hash browns ( 4 cups fresh shredded potatoes?)
• 1 can (14 1/2 ounces) cream of mushroom soup
• 1 cup milk
• 2 cups shredded Cheddar cheese, divided
• 1 teaspoon garlic powder
• salt & black pepper, as desired

Preheat oven to 350 degrees F. In a Dutch oven, brown ground beef and onion. Drain the ground beef and return to pot. In the same pot, combine hash browns , soup, milk, garlic powder, salt, pepper, and 1 cup of the cheese. Heat until ingredients are combined and mixture is warm. Turn mixture into a 13 x 9 inch baking dish. Bake uncovered for 30 to 40 minutes, sprinkling top with the reserved cup of cheese in the last 10 minutes.

Original post here.