Saturday, November 3, 2007


It's 1:16 am and why not post recipes on my blog? I should actually be working my way up to bed but what the heck.

Here's the one that was talked about tonight at the crop. Makes a lot and is pretty quick and easy. Great if you need a large amount.

Double Cheese Spaghetti

8 oz spaghetti
8 slices bacon, cut in small pieces
½ of a med onion, chopped
1 ½ lbs ground beef
3- 8oz cans of tomato sauce
4 oz can mushrooms, sliced, drained
½ tsp oregano
½ tsp garlic salt
1/8 tsp pepper
1 ½ tsp salt, optional
8 oz shredded sharp cheddar cheese (I use more!)
8 oz shredded mozzarella cheese (I use more!)

Cook spaghetti and drain. In a large skillet, fry bacon and drain
and crumble into small pieces. Add onion and beef and cook
until done. Mix tomato sauce, mushrooms and seasonings in.
Simmer for 15 minutes. Combine meat sauce and spaghetti.
Place ½ the mixture in a 3 quart casserole dish. Top with ½
the cheeses. Repeat. Bake 20-25 minutes in a 375 degree oven.

I have left out the bacon and mushrooms and it tastes the same!

And another all time favorite, this one is SUPER easy:

Beef Rice Skillet Meal

Place 1 pound ground beef in skillet and cook until browned.

Remove from heat and stir in:

1 envelope dry onion soup mix
1 1/2 cups boiling water
1 lg can of diced tomatoes, not drained
3/4 cup raw rice
4 oz mushrooms, optional

Cover and cook low about 30 minutes
or until rice is tender. Sprinkle
1 cup or more shredded cheddar
cheese and cover. Cook until melted.
Add more cheese and melt in
microwave if desired.

Are you still wanting more? This a great recipe and very different. The buffalo sauce makes it. You can even make the meat and freeze it.

Buffalo Style Empanadas

3/4 lb lean ground beef
1/3 cup chopped green onions
1/3 cup purchased buffalo wing sauce
1 (16.3 oz) can Pillsbury Grands Refrig
Buttermilk Biscuits
8 oz Monterey Jack cheese
½ cup ranch salad dressing

Heat oven to 375 degrees. Brown beef in
large skillet, stirring frequently. Drain.
Add onions and buffalo wing sauce and
mix well. Remove from heat.

Separate dough into 8 biscuits. Press each
to form 6 in. round. Spoon beef mixture
evenly onto half of each biscuit. Top
each with 2 tbsp cheese. Fold dough
over filling and press edges to seal.
Place on ungreased cookie sheet.

Bake for 12 to 17 minutes or until
golden brown.

Microwave ranch dressing and cheese
until melted. Spread mixture on
cooked empanadas to cover.

A super favorite and can be frozen, although not quite as good as the first time around, but almost:

Garlic Gourmet Chicken Breasts

6 large boneless chicken breasts
2 cups dairy sour cream
¼ cup lemon juice (bottled)
2 tsp salt
½ tsp pepper
¼ tsp paprika
2-4 garlic cloves, minced (I used already minced garlic, the equiv. measure
is on the lid!)
8 oz pkg chicken herb seasoned stuffing, crushed (I used Wal Mart brand)
¼ cup melted butter

Rinse chicken, trim fat, and pat dry. In non-metal container, combine sour cream, lemon juice, salt, pepper, paprika, and minced garlic. Add chicken to sour cream mixture, coating each piece well. Cover; refrigerate over night or up to 24 hrs.

Heat oven to 300 degrees. Remove chicken from sour cream mixture and roll in stuffing, coating evenly. Place in ungreased 13 x 9 baking dish. Drizzle with butter. Bake at 300 degrees for 1 ½ hours or until golden brown.

Macaroni Casserole

Cook 1 cup uncooked macaroni in water in drain.

Mix with 1 lb sharp grated cheddar
1 can cream of mushroom soup
1 cup mayo
grated onion, optional
1 can chopped mushrooms, optional

Put in a greased 1 ½ qt glass casserole.
Cook at 350 degrees for an hour.

Okay, there ya go, gotta love having them right there in Microsoft Word to just cut and I'm off to bed. Happy cooking.

No comments: