Italian Crescent Casserole

As I mentioned on the menu plan, I pinned this recipe three years ago and am just now giving it a try. I pinned it from Real Mom Kitchen - Keeping it Real in the Kitchen. This meal was a huge hit. A definite keeper! You can change up the meat to whatever ground meat you like, I used venison, the original used ground beef. I also changed the sauce a bit, and added a little salt. Can't wait to try it again, maybe with sausage this time.

1 8 oz can refrigerated crescent rolls
1 lb ground meat, cooked and drained
8 oz garlic tomato sauce + 2 Tbsp water or 1 cup garlic pasta sauce
salt to taste
1 tsp Italian seasoning
1 1/2 cups Italian blend shredded cheese
1/4 tsp dried basil

In skillet mix together ground meat, tomato sauce, water, Italian seasoning; then add salt to taste. Heat through. Set aside. Spray 9 inch pie plate with nonstick cooking spray. Arrange crescent rolls in in a spoke pattern with narrow tips hanging over the edge of the pie plate.

If you are using a regular pie plate they should hang over about three inches, deep dish only about one inch. Press into bottom of pie plate and up the side.

If using a deep dish only press dough 1/3 of the way up the side of the plate. Sprinkle one cup of the cheese over the bottom of the crust.

Top with the meat mixture.

Bring tips in over the meat mix.

Tips should meet in the middle without overlapping. Sprinkle the remaining cheese and dried basil over the dish. Bake at 375 for 15 to 20 minutes.

Serve and enjoy!!

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Simple Lasagna

This is an easy breezy lasagna that is super simple and that everyone will love. It has been so long since I first made this that I don't remember where I found it, tried doing a search but no luck.If you've seen this recipe somewhere else, let me know, I like to give credit where credit is due. In the meantime, enjoy some lasagna!

1 lb lean ground beef (93% lean)
3 cloves garlic, minced
2.5 cups spaghetti sauce, divided
1.5 cups nonfat cottage cheese
1 Tbsp Italian seasoning
1-2 cups shredded part skim mozzarella cheese
9 barilla oven ready lasagna noodles
2 Tbsp shredded parmesan

Preheat oven to 350, 325 for rv ovens or convection ovens. Cook ground beef with the garlic until meat is done. Pour one cup of the spaghetti sauce into a two quart rectangular dish. Stir remaining sauce into meat and heat over med-hi until hot. In small bowl mix together cottage cheese with Italian seasoning.

Place three uncooked noodles in dish on top of sauce. Spread 1/3 of meat mix on top of noodles. Spread 1/2 of cottage cheese mix on top of the meat mix. Sprinkle 1/2 cup of mozzarella cheese on top of cottage cheese. Add another layer of noodles, 1/3 of meat mix, remaining cottage cheese mix and 1/2 cup of mozzarella.

For the final layer add the remaining three noodles, remaining meat mix, 1/2 to one cup of mozzarella and sprinkle the parmesan cheese on top. Cover with foil and bake for one hour. Remove from oven and let sit, still covered with the foil, for 15 minutes.

Serve and enjoy!

Chili Tortilla Soup

I have made this recipe a couple of times already this winter and was surprised that I had not posted it yet. It came about by accident. I was walking through Big Lots and saw the mix for tortilla soup and bought it. I didn't have a set plan as to when I would make it. A week or two later I was looking through the cabinet for something to make, pulled this out and made it according to what I had on hand that came close to what the directions called for.  We really enjoy this and it is super yummy!!

1 cup diced potato
8 cups water
8.8 oz bear creek tortilla soup mix
15 oz can chili
1/2 cup heavy cream
1 cup shredded cheese
1 large avocado, sliced (optional)
tortilla chips or crackers (optional)

Bring potato and water to a boil.

Whisk in soup mix. Reduce heat to medium and simmer for 15 minutes.

In medium bowl mix together chili, cheese and cream. Stir into soup mix and heat through. Top individual servings with additional cheese and avocado slices if desired. Serve with tortilla chips, crackers or fresh warm bread.

Enjoy!

Smoked Hamburger Jerky

This was my first attempt at making jerky. So far it has been the only attempt. I would love to make more, it just seems I don't think of it at the right time. Not a lot of hands-on time but a lot of overall time is involved. The hamburger jerky was ok but think I would prefer round steak or venison next time. I found this recipe in the book Dehydrated and Delicious. So many recipes in this book I would love to try! Need to get busy with it! For now, back to the one I have tried:

1/2 cup soy sauce
1 Tbsp allspice
1/4 cup sugar
2 tsp fresh grated ginger
1 clove garlic, minced
1 Tbsp liquid smoke
2 lbs hamburger, leanest possible

Mix all ingredients except hamburger in a large bowl.

Add the hamburger and knead thoroughly.

Cover tightly and let marinate in fridge for six to 12 hours. Pat hamburger into approx 1/4 lb patties and press between two sheets of wax paper. Using a rolling pin, roll out the hamburger to 1/4 inch thickness and cut into strips about one inch wide using a sharp knife.

Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. This takes anywhere from 12 to 24 hours. Once dried store in cool, dark place. Enjoy!

Simple Slow Cooked Taco Soup

I pinned this recipe over a year ago from A Year of Slow Cooking. It makes quite a bit, so I had put off making it when we were just two. It was sooo yummy and simple! Ready for another pot!

2 16 oz cans kidney beans, drained and rinsed
2 15 oz cans pinto beans, drained and rinsed
1 14.75 oz can cream style corn, no salt added, undrained
1 15.25 oz can whole kernel corn, no salt added, undrained
1 28 oz can diced tomatoes, undrained
1 10 oz can tomatoes and green chilies, mild, undrained
1 1.5 oz packet taco seasoning, low sodium
1 .4 oz packet ranch dressing mix
1 lb lean ground beef or turkey
shredded cheese and avocado slices for topping

Gather ingredients.

Brown meat and drain off fat. Place in slow cooker. Top with both seasoning packets. Pour in beans, corn and tomatoes.

Stir. Cover and cook on low for 8 to 10 hours (high 4 to 5 hours). Serve topped with cheese and avocado.

Enjoy!

Meatloaf for People Who Don't Like Meatloaf

Neither my husband nor I are fans of meatloaf but this recipe for Cowboy Meatloaf from Chewin' the Fat in the Kitchen is AWESOME!! We LOVE it!!! I no longer have Mamie around to make this for me so I finally had to break down and make it for myself. It is super yummy and unlike any meatloaf I have ever tried before.

1 lb lean ground beef  (93/7)
1 lb not so lean ground beef (80/20)
1/2 lb ground pork sausage
12 oz thick sliced bacon
1 sleeve of saltine crackers from a standard box
1 large egg or 1/4 cup liquid egg substitute
1 cup ketchup (more or less)
1 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp coarse ground black pepper +
1 tsp cajun seasoning
1/2 of a medium onion, chopped
BBQ sauce

Preheat oven to 350 degrees. In large bowl mix together ground beef, pork sausage, crackers, egg, Italian seasoning, garlic powder, black pepper, cajun seasoning and onion, combine well.

Add ketchup and mix in using additional ketchup if needed, you want the mixture to be moist but not soggy.

Set aside.  Take the bacon and on kitchen counter, cookie sheet or other flat surface weave the bacon. I found the easiest way to do this was to lay out half the slices one direction, then weave in the remaining half starting at the middle and working out.

Sprinkle the bacon with coarse black pepper. Brush with BBQ sauce.

Take the beef mixture and shape into a large ball and place in the middle of the bacon. Wrap the weaved bacon around the beef mixture. (Mine didn't wrap quite all the way around, I just put the uncovered portion to the bottom.) Place the bacon wrapped meatloaf in baking dish.

Bake for 30 minutes. Using turkey baster remove juices from meatloaf and set aside. Continue baking meatloaf checking every 15 minutes and removing the excess juices until meatloaf reaches and internal temperature of 165 to 170, this should take about one hour to one and a half hours. You will use 1/4 cup of the reserved juices to make your gravy, I will share that recipe next week.

Once meatloaf has reached the necessary internal temperature and the bacon blanket is nice and crispy, serve and enjoy! Tip: I put mine under the broiler for a few minutes to get the bacon extra crispy.

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See Ya In The Gumbo - Ms. EnPlace

Thursday Favorite Things - Katherine's Corner

Freedom Fridays with All My Bloggy Friends - My Turn For Us

Freedom Fridays with All My Bloggy Friends - Love Bakes Good Cakes

Beef and Bean Taco Casserole

I pinned this recipe a few months ago from Recipe.com and finally made it about one month ago. It is very tasty, simple and easily adjusted to suit your family's taste.

1 lb lean ground beef
16 oz can refried beans
16 oz jar salsa
3 cloves garlic, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp coriander
1/2 tsp salt
dash of black pepper
1/4 cup water
2 1/2 cups coarsely broken tortilla chips
1/4 cup sliced green onions
1 1/2 cups chopped tomato
1 cup shredded cheddar cheese
cilantro
chopped pepper, either serrano or jalapeno

Brown ground beef in skillet, draining grease if necessary. Stir in garlic, chili powder, cumin, coriander, salt, black pepper and water. Preheat oven to 350 degrees. Simmer beef mixture for about five minutes.

Add the beans and salsa and mix well. Remove from heat. In casserole dish that has been sprayed with nonstick cooking spray layer two cups of the tortilla chips, beef mixture. chopped pepper, one cup of the chopped tomato, green onions, cheese and cilantro.

Bake for 20 to 30 minutes or until hot and bubbly.

Top with remaining tortilla chips and tomato as well as whatever other taco toppings you like. Serve and enjoy!

Corn Dogs Off The Stick

This is a recipe I made a while back but just haven't gotten around to posting. I will need to make these again soon. They weren't much to look at but they were TASTY!

8.5 oz corn muffin mix
3 Tbsp milk
2 Tbsp liquid egg
Flour
1 pkg beef franks

Preheat oven to 400 degrees. Mix together muffin mix, milk and egg.

Spread out on a floured surface into a 6" x 6" square.

Cut into eight strips.

Wrap each strip around one frank. Bake for about 15 minutes.

Serve with your favorite dipping sauce and enjoy!

Honey Bourbon Steaks

We do not eat a lot of steaks but I could not resist the sound of these. This is a somewhat modified version of these Honey and Bourbon Steaks. They turned out tender and super yummy, I will have to make these again soon!

1/4 cup honey bourbon
2 Tbsp honey
1/2 Tbsp lemon juice
1 tsp dried thyme
3/4 cup water
1 Tbsp kosher salt
1/2 tsp black pepper
2 steaks, 1 inch thick

In a large plastic baggie combine all ingredients except steak. Mix in bag until well combined.

Add steaks and marinate  for six to eight hours, turning every couple of hours. Grill over medium heat to desired doneness (best method) or pan sear in a small amount of olive oil to desired doneness.

Serve and enjoy!

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See Ya In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Sausage-Rice Skillet

I had planned on making this recipe a few weeks ago but ended up using the rice in This Recipe and making sausage wraps with the sausage. Well, I finally got around to making what I had originally planned. Turned out yummy, I like this much better than the Texas Rice!

2 Tbsp olive oil
3 sausage links, sliced (links should be about the length of a hot dog bun)
1/2 cup chopped red onion
11 oz box of Texas rice, Texzest flavor
2 1/2 cups water
cilantro

Heat oil in skillet.

Add the sausage and onion and cook over med-high heat until sausage is browned and onion is tender.

Stir in rice and continue to cook until rice begins to brown (similar to how you would cook rice-a-roni) Add the water and seasoning pouch from rice. Bring to a boil. Reduce heat to low, cove and cook for about 15 minutes, until rice is done and water absorbed.

Top with cilantro leaves. Serve and enjoy!

Beef Tacos

We love Mexican food and tacos are always an easy, fast choice. I believe this is my favorite recipe for beef tacos so far. Inspired by the wonderful flavor of these Tex-Mex Sloppy Joes, I used the same seasonings to make my tacos. They turned out great!

1 lb lean ground beef
1/2 cup chopped red onion
2 jalapenos, chopped
3 cloves garlic, finely chopped
1 Tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp sea salt
dash of red pepper
dash of black pepper
1/4 cup water
taco shells
suggested toppings: avocado slices, pico de gallo, sour cream, shredded cheese

In large skillet brown ground beef, onion, jalapenos and garlic.

When ground beef is done stir in seasonings and water.

Simmer for five to seven minutes. Serve on taco shells and top with your favorite toppings.

Enjoy!

Tex-Mex Sloppy Joes

I have found the absolute PERFECT sloppy joes! I pinned this recipe for Tex-Mex Sloppy Joes a couple of months back at Kitchen Meets Girl. I didn't change anything in the actual recipe (and won't!), although my toppings are slightly different. We have had this twice. The first time on buns topped with corn chips, pico de gallo and avocado slices.

Then we enjoyed the leftovers as open-faced sandwiches topped with corn chips, pico de gallo and sour cream.

Both were soooo yummy!! I can hardly wait to make this again!!

4 slices bacon, chopped
1 lb lean ground beef (93/7)
1 onion, chopped (about one cup)
2 jalapeno peppers, finely chopped
3-4 cloves garlic, finely chopped
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 cup beef broth
1 8 oz can tomato sauce
1 Tbsp brown sugar
2 Tbsp worcestershire sauce
1 Tbsp apple cider vinegar
1 Tbsp hot sauce (Louisiana)
optional: corn chips, pico de gallo, avocado slices and sour cream

In large skillet cook the bacon until crisp. Drain on paper towels and drain off remaining grease from pan. In the same skillet brown the ground beef over med-hi heat. Then add the bacon, onion, jalapeno, garlic, chili powder, cumin and coriander.

Continue cooking for about five minutes or until onion is tender.

Meanwhile in medium bowl mix together the broth, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Once onions are tender, stir the broth mixture into the beef mixture.

Simmer until the liquid reduces to your desired consistency, about 5-10 minutes should do unless you want it very dry and not at all sloppy. Serve with desired toppings and enjoy!

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