Easy Ground Beef Casserole with Potatoes

This sounds like it might taste kind of like stew. I'll Bet the Grand kids will like it!!

INGREDIENTS:
• 1 to 1 1/2 pounds lean ground beef, browned
• 1/2 cup chopped onion • salt and pepper
• 3 large potatoes, sliced
• 2 Carrots, shredded
• 1 can cream of mushroom soup
• 1 cup shredded Cheddar cheese

PREPARATION: Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots and bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted. This easy ground

Scrambled Eggs and Green Chilies

I just love the taste of eggs, sour cream and green chilies, so when I ran across this recipe I decided to save it for Christmas breakfast...it would be great if you have to feed a large group...FYI green chilies are not hot!!!


1 doz. eggs
1 pt. sour cream
1 (4 oz.) can chopped green chilies
8 to 16 oz of grated Cheddar cheese

Instructions Beat eggs and then mix in sour cream. Spray 9 x 13 inch pan with Pam. Layer cheese on bottom of pan , then a layer of green chilies, and pour eggs and sour cream mixture on top.
Bake at 350 degrees for 30 minutes.

Dilly Bread

This is the first loaf of bread I ever made when I was a young Mom and pregnant with Jacson. It has become a family favorite.


1 pkg. yeast
1/4 cup warm water
1 cup creamed cottage cheese (any kind will do) (heat to luke warm)
1 tsp salt
1/2 tsp baking soda
2 Tbsp sugar
1 Tbsp instant onion ( I use flakes)
1 Tbsp butter or margarine ( I melt with cottage cheese)
1 unbeaten egg
2 1/4 - 2 1/2 cup flour
2 Tbsp dill seed (not weed , only dry seed )

Soften yeast in 1/4 warm water with pinch of sugar set aside -
combine : sugar ,onion, butter, dill seed, salt, soda , egg,
mix , add warm cottage cheese then yeast.
Add flour , beating at each addition to form stiff dough.
Cover, rise until double in size 20 - 60 min
Stir down , turn into greased casserole dish or loaf pan
let rise 30 - 40 min
Bake 350 40-50 min - remove and brush with butter


I always put a small pinch of sugar into yeast to get it working faster

I use any kind of cottage cheese ,small, large curd etc. it doesn't effect the taste nor texture.
Heat over low flame along with margarine / butter while mixture is
heating I mix all the other ingredients together. Add cottage cheese
then yeast , then flour .
I prefer to use , at times, more onion and dill

Magic Marshmallow Cinnamon Rolls

This has weight watchers points on it if you want to use 5 points on a cinnamon roll

For the rolls:
1/4 cup sugar
1 teaspoon cinnamon
2(8-ounce) cans refrigerated crescent rolls
16 large marshmallows
1/4 cup margarine or butter, melted in bowl

For the glaze (optional):
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
2 teaspoons milk

Pre heat oven to 375*. For the rolls: Combine sugar and cinnamon in a bowl. Open packages of crescent rolls and separate dough into 16 triangles. Dip 1 marshmallow into butter. Roll in the sugar/cinnamon mixture. Place the marshmallow in the middle of a crescent roll. Fold pointed end of dough over marshmallow, then wide end. Bring edges toward center and pinch all edges together until marshmallow is completely covered by dough. Dip entire roll (with marshmallow inside) in butter, then coat it with the sugar-cinnamon mixture. Place the coated roll in a muffin tin lined with a baking cup. Repeat process for each roll. Bake for 10 to 15 minutes, until rolls are done and no longer doughy. For the glaze: In a bowl, mix all ingredients. Drizzle glaze over warm rolls. 16 servings ~
5 points each Per roll, without the glaze: 196 calories, 9g fat, 0mg chol, 26g carb, 2gprotein, 263mg sodium, 0g fiber

Beef Macaroni and Cheese

This makes a TON. Great as leftovers or split into 2 pans and freeze one for later.


1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2-3 cups grated cheddar.

Directions
Heat the oven to 350*. Cook the macaroni according to the package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper to taste, add the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9×13 inch baking dish. Top with the cheese and bake for 20-25 minutes or until the cheese is lightly browned and bubbly.
Notes
Ground turkey or chicken can be used in place of beef, if desired.

Taco Casserole

This sounds like something the Grandkids would like...I will try it the next time they are here


1 pkg crescent rolls
1 pkg Doritos, crushed
1 to 1 1/2 lbs browned hamburger
1 pkg taco seasoning
1 pint sour cream
1/2 lb cheddar cheese,shredded
toppings as desired

Unroll rolls into 9x13 pan. Layer 1/2 the Doritos chips, then hamburger mixed with taco seasoning. Then sour cream,cheese and 1/2 of chips. Bake at 350 degrees for 20 minutes. Top as desired with chopped lettuce, tomatoes, onions,olives, etc.

Cream Cheese Corn

This might be a nice change to the boring corn at Thanksgiving

• 1/2 cup butter
• 1/4 cup white sugar
• 2 (16 ounce) packages frozen corn kernels, thawed
• 1 (8 ounce) package cream cheese, cubed
• 1 cup fine dry bread crumbs
• 3 tablespoons butter, diced

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
3. Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
4. Bake in the preheated oven 20 to 30 minutes, until lightly browned.

Bacon-Cream-Cheese Wraps

This sounds like a crowd pleaser...


1 package of crescent rolls (you know, the ones in the tube)
8 slices bacon, uncooked
1 package cream cheese, room temp.
green onions, aka scallions

Preheat the oven to 350. Find your cookie sheet.
Chop up some green onions and mix them with the cream cheese in a small bowl. Set aside. Take the bacon and cut each slice in half. Set it aside. Unroll the crescent rolls and slice each roll into 2 triangles. (They come out looking like one big triangle. Slice them each once to make 2 smaller ones. Does that make sense? I think I need more coffee...) Place as many triangles as you can fit onto the ungreased cookie sheet. You might want to flatten them out a little, as this will make assembly easier.
Now you are ready to assemble.
With a spoon, put a dollop of the cream cheese/scallion mix into the center of each triangle. Take the 3 corners of the triangle and pinch them together, kind of like how you'd do up a diaper. Wrap a piece of bacon around it, and secure it with a toothpick. Bake in the oven for 10 minutes, or until the crescent edges start to brown. Makes 16. (doubled it, you'll be glad you did)

Snickerdoodles

I can remember the first time I tasted these cookies...it was at my Aunt Jack's house when I was a little girl... it was also the first thing I made in Home Ec in the 7th grade. This is also My daughter's favorite cookie.

Snickerdoodles

1 cup soft butter
1 ½ cups sugar
1 teaspoon vanilla
2 eggs
¼ cup milk
3 cups sifted all-purpose flour
½ teaspoon salt
¾ teaspoon baking soda
1 teaspoon cream of tartar

Topping
3 tablespoons sugar
3 tablespoons cinnamon

Cream the butter well, then cream in the sugar and vanilla. Beat in the eggs. Add the milk and the flour sifted with the salt, soda and cream of tartar. Stir to combine well, easiest down with an electric mixer. .Form into rolls about 1 inch in diameter and chill in the refrigerator. Cut off in 1-inch lengths and roll in the palms of hand to form balls. Drop in the mixture of cinnamon and sugar, or dip only one side of the ball in the mixture and bake dipped side up. Place on a buttered cookie sheet or baking pan, leaving about 2 inches between each cookie. Bake in a preheated 375 degree oven until a delicate brown around the edges, about 10 minutes. Loosen from the pans while still warm.Makes about 40 to 45 cookies.

Pineapple Casserole

This recipe sounds very strange but believe me...it is WONDERFUL...Great with ham or as a dessert.

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar **grate your own
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs -- use Ritz
1/2 cup melted butter

Preheat the oven to 350 degrees F. Grease a medium-size casserole dish. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Sour Cream Cheese Casserole

This sounds good...you could probably use leftover turkey with this recipe...I'll bet the Grandkids would like this.

Sour Cream Cheese Casserole

4 skinless, boneless chicken breast halves - cooked and cubed

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/2 (8 ounce) package cream cheese

1/2 cup sour cream

• 1 cup crushed buttery round crackers

1. In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
4. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

Lemon Zest Trifle

Lemon Zest Trifle

layer lemon pudding, crushed up lemon cooler cookies, whipped cream and layer it all over again as many times as you need to fill the trifle dish, top with whipped cream and fresh lemon peel and call it something fancy like Lemon Zest Trifle

Roasted Cauliflower Recipe

This is one I MUST try...sounds yummy

Roasted Cauliflower Recipe

1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place baking dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.

Cream of Cauliflower Soup

This is one of Dad's favorite soups....so easy to make....Someone could really make the browinie points with Dad if you made this for him!!!!

Cream of Cauliflower Soup

In a soup pot over med heat, add
1 tbsp butter & 1/4 cup water

Add a chopped onion & some diced garlic

Stir in:
4 1/2 cups chicken stock
1 cauliflower chopped roughly

Bring to a boil, reduce heat & simmer till cauliflower is cooked. Ladle 1/2 into blender & with the lid off process on low till smooth.
Return to pot & add:
1/2 cup cream (I use whipping cream)
1/2 - 1 tsp salt
1/8 tsp pepper
Simmer briefly, then serve garnished with shredded cheese.

Butterscotch Pie

I remember eating butterscotch pie at Nappy's Restaurant in Simi Valley, Calif. when I was growing up....hope this tastes as good as I remember that pie tasting

Butterscotch Pie
1/2 c. butter or Oleo
1 c. water
2 egg yolks
1 c. brown sugar
2 1/2 tbsp. Cornstarch
1 1/2 c. milk
Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with whipped cream.

Buttermilk Pie

This just plain sounds good

Buttermilk pie

3 eggs
1 cup sugar
2 Tblsp. all-purpose flour
1/2 melted butter
1 cup buttermilk
1 tsp vanilla flavoring OR if you prefer lemon flavoring
1 unbaked 9 inch pie shell
Beat eggs slightly, and add sugar and flour. Then add melted butter and mix well. Add buttermilk and flavoring. Bake in pie shell 325 until custard is set about 40-45 minutes.

Green Chili Rice Bake

This is a dish I usually make when I make Chili Relleno Casserole, which I will post later

Green Chili Rice Bake

1 cup raw rice
2 cups shredded Monterey jack cheese
8 oz sour cream
1 can (70z.) chopped green chilies, drained
1/4 cup butter, melted
1/2 teasp salt
1/2 cup shredded sharp cheddar cheese

Cook rice according to package directions.

In a large bowl, combine rice, jack cheese, sour cream, green chilies, butter, and salt. Poura 2 quart into shallow casserole. top with cheddar cheese.

Bake for 30 minutes or until heated thru and bubbly around the edges

Peanut Butter Fudge

I used to make peanut butter fudge years ago and had lost the recipe. If my memory serves me right (haha) this sounds like it might be the one....I will make some and keep my fingers crossed!!

Peanut Butter Fudge
In a 2 qt pot add:
3 cups sugar
1 cup milk
Cook over medium heat for about 5-6 minutes, until mixture forms soft ball when you drop ½ tsp. of it in a cup of cold water. (use a candy thermometer and let it reach 238 degrees it seems to take much longer than 5-6 minutes.)

Remove from heat and add:
1 rounded tablespoon of butter
1 ½ teaspoons vanilla
12-oz jar creamy peanut butter
1 7-oz jar marshmallow whip

Stir until all blended with a rubber spatula. Place in a greased 13x9-inch pan. (I use a 9x9-in pan.) Refrigerate until hard. Cut into squares. Cover with plastic wrap before refrigerating. Keeps 2 weeks in the refrigerator.

Petit Pea Salad

Petite Pea Salad

1 pound frozen tiny peas, raw
1/3 cup chopped celery or water chestnuts
4 hard cooked eggs, chopped
3 dill pickles, chopped
1 small onion, chopped
1/8 tsp pepper
1/4 cup mayonnaise
1 tsp prepared mustard
½ tsp hot sauce
Parmesan cheese, optional
Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tblsp. Or sprinkle on each serving.

Lemon Cream Salad

I haven't made this, but think I might try it this Thanksgiving

Lemon Cream Salad

10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows 8 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)

Directions
In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in the raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold or a a square pyrex dish . Chill until firm and serve.