Three Cheese Beef and Ziti

I can't believe I haven't posted this recipe yet, I make it ALL THE TIME.  I found the recipe in a random cookbook my Grandpa gave me right after I got married, so, that was pretty much just a few years ago.  No?  Almost 20 years ago?  What the?  Anyway, I started calling it Fake Lasagna after awhile, because that usually got a more favorable response than the actual recipe name.  Please feel free to call it ANY NAME YOU WANT!!!  I was super nice to my kids with no taste (you know who you are!), and only put ricotta cheese on half of it.  You two are spoiled.

There is a reason why this is on my regular recipe rotation, this is fast and yummy!!


Three Cheese Beef and Ziti
Recipe from some old Reader's Digest Cookbook from five, twenty years ago.

Ingredients:

8 oz. ziti, macaroni, or other small pasta
1 lb. lean ground beef
1 medium yellow onion, chopped (of course I don't add this, are you kidding?)
1 jar spaghetti sauce
10 oz. frozen french style green beans, or whatever kind you like, partially thawed
1 cup part skim ricotta cheese
1 cup shredded low fat mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:

Boil the pasta according to package directions.

Meanwhile, saute the beef and onion(bleh) in a large skillet over moderate heat, stirring frequently to break up any clumps, until the beef is browned - about 5 minutes.  Drain off the excess fat.  Stir in the tomato sauce and bring to a simmer.  Add the green beans, reduce the heat to low, and simmer, uncovered, for 10 minutes.

*** Let me just take a second to confess that I don't ALWAYS add the green beans.  I would love for them to be in it, but I get a lot of complaints when I do, and sometimes, I just don't want to deal with that.

Stir in the cooked ziti, then place large spoonfuls of the ricotta on top but not touching.  Sprinkle the mozzarella in between.  Cover and cook just until the mozzarella melts and the ziti and beans are heated through - about 10 minutes.  Sprinkle with the Parmesan cheese.

Sour Cream Noodle Bake

I saw this recipe on Pioneer Woman's blog a while back and put it on my 'To Try' list.  I am SO glad I did, I loved this.  I made one little change, because of my issues with cottage cheese, and I've also seen modifications where people have added corn and other things.  This is a keeper.


Sour Cream Noodle Bake
Recipe from The Pioneer Woman Cooks

Ingredients:

1 ¼ pound ground beef
1 can 15 oz. tomato sauce
½ teaspoon salt
Freshly ground black pepper
8 oz., weight egg noodles
½ cup sour cream
1 ¼ cup small curd cottage cheese (I used a 15 oz. container of ricotta cheese)
½ cups sliced green onions (less To Taste)(I didn't add these because I forgot to buy them)
1 cup grated sharp cheddar cheese

Instructions:

Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese (ricotta cheese for me). Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Cheeseburger Rolls

I am all about making easy, fast meals - as if you couldn't tell.  If I wasn't in a hurry, there is a really good chance I would have made homemade dough for this recipe (really!), but I was having a busy day, so I left out some Rhodes rolls to thaw and they worked out perfectly.  These were great, I will definitely make them again.

Cheeseburger Rolls
Recipe made up by me after seeing similar things here and there

Ingredients:

1 lb. ground beef
Salt, pepper, and garlic to taste
2 tsp. Worcester sauce
12 Rhodes rolls, thawed out
1/2 cup shredded sharp cheddar cheese

Directions:

(I'm sorry about these directions, for some reason I had a hard time putting in writing what I did!!)
Preheat oven to 350 degrees.
Brown ground beef in a pan.  Add salt, pepper and minced garlic to your taste.  Add 2 tsp. Worcester sauce.  Stir everything together and set aside.
Take a roll and press it out.  Put a few tablespoons of the ground beef mixture onto the roll, then put a little bit of cheddar cheese on top.  Close the roll by bringing the sides up and pressing them tightly together.  Repeat with all the rolls.
Bake in preheated oven for 20 minutes.

Steak Kabobs, Tucano's Grilled Pineapple and Boston Cream Pie

Since the weather has been nice I decided it would be fun to grill for our Easter dinner.  Of course the boys were thrilled, because steak is their favorite.  Even my daughter ate it, and she doesn't really care for meat.  The pineapple was DELICIOUS!!  Next time, I'm doubling the pineapple and eating that first so I'm not full of other stuff!!!  The cake was delicious too, and so easy!!  You've got to love a meal that tastes fantastic but still allows you to have a 2 hour nap, even though we didn't get home from church until 3!!!


Beef Marinade for Kabobs

½ cup apple juice
¾ cup sugar
½ cup soy sauce
½ cup olive oil
3 cloves garlic
1 tsp. ginger
½ onion, chopped

Marinate meat as long as desired (but at least an hour). While these are marinating, soak skewers in water for at least a half an hour. Cut steak in strips and put on a skewer with veggies, then grill on the BBQ.


Tucano's Grilled Pineapple
Recipe from Kiera's Recipes

Ingredients:

One half pineapple, cut into long spears
(I just used the pre cut pineapple and put it on a skewer)
1 tbsp. butter
1/2 cup brown sugar
1 tsp. cinnamon, in all
lemon juice

Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

Easy Boston Cream Pie

1 yellow cake mix
1 small pkg. vanilla pudding
1 carton of Cool Whip
1 can of chocolate frosting


Make cake mix according to diretions in two round cake pans.   Let cool completely.   Make pudding mix according to directions but with only 1 cup of milk.  Let set.  Once set, add half of the carton of Cool Whip and mix together thoroughly.  Put one of the cake rounds on a plate.  Top with the pudding mixture.  Put the other cake round on top of the pudding mixture.  Frost with chocolate frosting as desired.  Keep refrigerated.

Machaca Burritos

We have yet to find a great Mexican food restaurant near where we live.  It's been nearly two years, and to say we are in withdrawl is no exaggeration.  Luckily, I have some recipes that help us hold out until the next Arizona trip and was able to pull some fantastic tortillas out of the freezer from my last Arizona trip in January!!


Machaca Burro
I have no idea where I got this recipe, I've had it about 15 years


Ingredients:

3 lb. chuck roast
Salt and pepper to taste
1/4 cup bacon drippings or vegetable oil
1 cup beef stock
1 medium onion, chopped (Obviously, I only used about 1/16 onion, finely minced into practically a paste)
2 garlic cloves, minced
3 small tomatoes, chopped (I only used 1 tomato so my kids wouldn't freak out)
1/2 cup chopped green chiles
1 tbsp. lime juice


Directions:

Rub the roast with salt and pepper.  Warm 2 tbsp. oil, brown meat on all sides.  Reduce heat to low.  Pour stock over the meat and add half the onion and garlic to the pan.  Cover and simmer until tender, about 1 1/2 hours.  Remove the meat, reserving liquid.  Shred the meat.
Warm remaining oil and saute remaining onion and garlic until soft.  Add the meat, stirring for about 10 minutes.  Stir in the reserved liquid, tomatoes, green chiles and lime juice.  Cook over low heat for 25 minutes.
I made some black beans and added them to my burrito, along with cheese and fresh salsa.

Nacho Pie and Chocolate Chip Cheesecake Bars

I should have made two of these because it was inhaled in 2 point 3 seconds.  It has already been requested as a birthday dinner, high praise in our home!!


Nacho Pie
Recipe from Mommy's Kitchen

Ingredients:

1 lb. ground beef, browned
1/2 cup chopped onion (of course I skipped this!)
1  8 oz. can tomato cauce
¾ cup water
1  packet taco seasoning mix
1  tube crescent roll dough
1 1/2 cup crushed tortillas chips
1/2 cup sour cream (I didn't add this)
1  cup cheddar jack or plain cheddar cheese
additional sour cream for garnish, diced tomatoes and sliced black olives.
Directions:

Preheat oven to 350.  In large skillet brown beef and onion over medium heat until done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed chips over crust. Top with meat mixture. Using a spatula spread sour cream over meat. (I skipped this step because I don't like sour cream).   Sprinkle the cheese and then remaining 1/2 cup crushed chips. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.

Serve with a salad and your meal is complete.




 Our dessert for FHE was super easy.  We got a bunch of these for Christmas as neighbor gifts:

When I found this recipe I realized it was the perfect way to use up these cookie pouches!

Please forgive my horrible picture, just trust me when I tell you, if you like cheesecake you will LOVE these bars!!!


Chocolate Chip Cheesecake Bars
Recipe from Mommy's Kitchen

Ingredients:

1 (30 oz.) pkg. of chocolate chip cookie dough (I used two cookie pouches)
1 (8 oz.) packages of regular cream cheese, room temperature
1 egg
1/4 cup granulated sugar
1/2 tsp. vanilla extract
Directions:

Preheat oven to 350 degrees. Cut chocolate chip cookie dough in half. (Or in my case, prepare cookie dough as directed).   Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK.
Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc...

No Peek Beef Tips

This was a super easy dinner that the kids all loved.  I served it with mashed potatoes although I was told that next time they would like it with noodles.  I loved sticking it in the oven after church, taking my required Sunday Afternoon Nap and waking up to delicious smells and our meal finished.


No Peek Beef Tips
Recipe from Mommy's Kitchen


Ingredients:

2 lb. - Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye (Cubed)
1 - 10.5 oz can cream of mushroom soup
1 – packet brown gravy mix
1 - packet lipton dry onion soup mix
1 – small can mushrooms
1 - cup water or ginger ale

Directions:

Add cubed meat to a 9 x 13 inch pan. In a big bowl mix the remaining ingredients together and pour over the meat add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours do not remove foil until done. Serve over rice, mashed potatoes or noodles.

Homemade White Castle Sliders

After biting into one of these babies my oldest son leaned over to me and whispered "There's O's in these, isn't there?"  Yes, I did it.  I put O's in something for once in my life.  O's would be onions, which I hate.  Detest.  Loathe.  Curse.  Despise.  Shun.   Usually......  But I knew in my heart of hearts that I couldn't honestly make a fake White Castle wannabe without onions.  And shock of shocks, I ate TWO of these guys, I loved it, and I didn't mind the O words at all.  Now husband, don't get all jazzed thinking we're going to have onions in our meals now, because that is just crazy talk.  While we were eating dinner, one of the kids said out loud, "Are there onions on these burgers??!"  and another one answered immediately, "Onions!  No way!  Mom made these!" 

See?  I have a reputation to uphold!

I served these with Sweet Potato Fries, I already posted that recipe here.


Homemade White Castle Sliders
Recipe from Big Red Kitchen

Ingredients:

1/2 cup dried onion flakes (of course, you know I only used about 1 tsp.  Baby steps!  Baby steps!)
2 pounds ground chuck- 80/20 ground beef
1/2 tsp. seasoned salt
6 slices cheddar cheese
24 small party rolls (potato if possible)
24 dill pickle slices

Directions:

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Crispy Orange Beef

I pretty much wish I had doubled this recipe.  I loved it.  Husband loved it.  Various kids loved it.  I'll be making this again SOON!!
Funny comment from my oldest son last night, "You know, you really should have named me Adonis."

WHAT?

Crispy Orange Beef

Recipe from Allrecipes

Ingredients:



1 1/2 pounds beef top sirloin, thinly sliced

1/3 cup white sugar

1/3 cup rice wine vinegar

2 tablespoons frozen orange juice concentrate

1 teaspoon salt

1 tablespoon soy sauce

1 cup long grain rice

2 cups water

1/4 cup cornstarch

2 teaspoons orange zest

3 tablespoons grated fresh ginger

1 1/2 tablespoons minced garlic

8 broccoli florets, lightly steamed or blanched

2 cups oil for frying

Directions:

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.

Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.  (I use Calrose rice, because I really love sticky rice and I just make it in the rice cooker.  Comes out perfectly sticky and yummy every time).

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Barbecue Beef

This is really, really good!  I love an easy slow cooker meal!


Barbecue Beef


Ingredients:

1 3-4 lb. cross rib roast
1 can Coke (or Pepsi)
1 tsp. garlic
3/4 cup ketchup
1/2 cup brown sugar
1/4 cup barbecue sauce
1/4 cup Coke (or Pepsi)


Directions:

Place roast in slow cooker.  Pour 1 can of Coke on roast.  Cook on low for 5 to 7 hours.  After meat has cooked put it in a bowl and use two forks to shred meat.  Drain the coke and fat out of the slow cooker.  Mix the  garlic, ketchup, brown sugar, barbecue sauce and 1/4 cup of coke and add along with the shredded beef to the slow cooker.  Cook for another 1 to 2 hours.

Rice Balls with Meat Sauce

I've been told that I've taken my rice obsession too far with this recipe.  Deep fried, cheese filled rice balls?  Yes, please, sir, may I have some more??!!

I loved this so much, but I didn't follow the recipe exactly.  For instance, if I had added the artichoke hearts, the kids would have fainted.  If I had added the peas, the kids would have woke up from their faint and run screaming from the dinner table.  If I had added the mushrooms, flat out mutiny would have occurred and I'm sure flying rice balls would have been involved.


Rice Balls with Meat Sauce
Recipe from Taste of Home


Ingredients:

1 lb. ground beef
1 small onion, finely chopped (since I HATE onions, I used about 1 tsp. of onion so finely minced it is nearly non existent, more like onion juice I guess)
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce
1 can (14 oz.) water packed artichoke hearts, drained and chopped
1 cup frozen peas
1 jar (4 1/2 oz.) sliced mushrooms, drained
3 bay leaves
1 tbsp. sugar
2 tsp. dried oregano
2 tsp. dried basil
1/4 tsp. pepper
CHEESE STUFFED RICE BALLS:
3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
2 oz. mozzarella cheese, cut into 3/8 inch cubes  (3/8 in.??  really???)
1 cup dry bread crumbs
oil for frying


Directions:

In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in the next nine ingredients.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour, stirring occasionally.  In a bowl, lightly beat 2 eggs.  Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper.  Cover and refrigerate for 20 minutes.  Roll into 1 1/2 inch balls.  Press a mozzarella cube into each; reshape balls.
In a small bowl, lightly beat remaining egg.  Dip each ball into egg, then roll in bread crumbs.  In a deep fryer or skillet, heat oil to 375 degrees.  Fry rice balls until golden brown, about 4 minutes.  Drain on paper towels.  Discard bay leaves from meat sauce; serve with rice balls.

Beef Chili with Bacon and Black Beans

On Sunday we watched the Green Bay Packers kick some butt while we ate our chili. Normally, I wouldn't care about the Super Bowl, but my daddy was born and raised in Wisconsin so I think that makes me an honorary Cheesehead...or something like that.

Beef Chili with Bacon and Black Beans

8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired. Makes about 3 quarts, serving 8 to 10

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Beef Stroganoff

Beef Stroganoff
Recipe courtesy Paula Deen

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Brown Sugar Meatloaf and Lazy Day Rolls

Do you ever have those days where you just feel blah?  Today was one of those days for me.  It was cloudy outside all day and I don't function well when I don't see the sun.  I honestly didn't feel like making dinner!  So....... I just made something super easy!  Meatloaf is always a simple option, just slap a bunch of ingredients together and let it cook for an hour.  I also always have at least one can of biscuits in the fridge just in case I want to do these rolls, because honestly, you never know when a blah day is going to hit - you have to plan ahead!  The bonus is that even though they are just refrigerated biscuits, they are delicious brushed with all that bad for you oil and cheese.   I know Carrie will be trying to go to her happy place after seeing the picture of the meatloaf, but for everyone else, this meatloaf is SO GOOD!!  I love it, and I was meatloaf traumatized as a child.



Brown Sugar Meatloaf
Recipe from Allrecipes

Ingredients:

1/2 cup packed brown sugar

1/2 cup ketchup

1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Directions:

Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

Bake in preheated oven for 1 hour or until juices are clear.

*What I did differently - I used probably only a 1/4 cup ketchup (yuck), NO ONIONS (hate onions!), and panko crumbs instead of cracker crumbs.  I also mixed the ketchup and sugar together instead of just layering it.

Lazy Day Rolls

Ingredients:

1/2 cup vegetable oil

1/4 cup Parmesan cheese

1 1/2 tsp. dried parsley

1 1/2 tsp. dried oregano

1 tsp. garlic powder

dash pepper

3 cans (12 oz.) each refrigerated buttermilk biscuits

Directions:

In a small bowl combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half.  Roll each portion into a 6' rope; tie in a  loose knot.  Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture.  Serve warm.

This makes a TON, tonight I only used one can of biscuits and adjusted everything else accordingly.

Steak with Twice Baked Potatoes and Fresh Pineapple and Blueberries On The Side

No pictures tonight. My camera doesn't like the bad lighting in my house. Just trust me when I say that tonight's dinner was yummy. Also, my brother-in-law's comment on my last post cracked me up because I was indeed planning on having steak and potatoes tonight.

Where I live we're lucky to have an amazing grocery store around the corner that sells organic produce and local, grass-fed meat. We're spoiled, actually, because they're reasonably priced, too. Tonight I made a sirloin steak, but you can use this made up marinade for anything. I like to tenderize my steak with my handy dandy meat tenderizer. Then I salt (I use only Kosher salt on everything) and pepper the steaks on both sides. Finally put the steaks in a large Ziploc bag and then pour in the marinade and let it sit in the fridge for 4-5 hours before you grill them.

Carrie's Marinade

1/4 cup of olive oil
1/4 cup of fresh lime juice
1/4 cup of soy sauce
1/8 cup of Worcestershire sauce
2 cloves of minced garlic

Combine all ingredients.

Ultimate Twice Baked Potatoes

4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tbsp butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar
cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Mom's Homemade Tacos and Red Velvet Cake

Tuesday was my husband's birthday and all he wanted for dinner was my mom's homemade tacos and red velvet cake. The cake was no biggie, it's the tacos that are super special because I never want to make them. It involves touching raw hamburger and hot oil splattering all over the place, so I only make them if my husband begs me (he loves them). My mom made these tacos all the time when I was a kid and my grandma made them, too. Apparently my nephews can eat like 8 at a time (is that right?). I'm good with two, maybe three.

Mom's Tacos

1 lb. Hamburger
white corn tortillas
garlic powder, pepper, salt (lots)
oil for frying

Smash a thin layer of hamburger on half of each tortilla. Sprinkle a generous amount garlic, pepper, salt. Pour oil in frying pan, put on med.high heat. Gently fold each tortilla and fry on both sides until well done. Fill with your favorite taco fillings.

-------------

Red Velvet Cake is also my husband's favorite. I could just eat the frosting in a bowl. Yeah, I know that's gross. Whatever.

Red Velvet Cake
recipe courtesy of Pinch My Salt

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
9. Frost with buttercream or cream cheese frosting.

Cream Cheese Frosting Recipe

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
Method
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Pot Roast with Carrots, Mashed Potatoes, Gravy and Sour Cream Yeast Rolls

For years I made roast beef in a crock pot until I realized that it was completely foul. No more. My husband bought me an enamel cast iron pot a few years ago and it's perfect for making meals like pot roast. I don't really have a recipe, but this is what I do:

Pot Roast and Carrots with Gravy

• Drizzle olive oil in the pot and heat up on medium high heat
• Preheat the oven to 350 degrees
• Salt and pepper pot roast on both sides and drizzle some Worcestershire sauce on both sides, too
• Throw pot roast in the pot and brown on both sides
• Meanwhile, slice a whole onion and throw in there to brown up as well
• Peel and chop up 5-6 carrots and throw into the pot
• Turn off heat and fill the pot half way with water
• Put lid on the pot and put in the oven for 2-3 hours (depending on size of the pot roast)
• When the roast is done, remove meat and carrots from the pot and keep warm
• Put a colander in a small saucepan and drain the liquid from the pot into the saucepan; add a few bouillon cubes (I like the "Better Than Bouillon" stuff from Costco)
• In a glass jar (or something similar) combine 1/4 cup of Wondra with a cup of cold water and shake (I honestly just eyeball it and don't really know the exact amount); pour into the saucepan
• Bring sauce pan to a boil while whisking; lower heat a little and boil for a few minutes and you have awesome gravy

Mashed Potatoes

• Peel and cube about 6-7 russet potatoes and put into a large pot
• Fill pot with water (covering potatoes) and boil until potatoes can easily be pierced (about 20 minutes)
• Drain and put potatoes back into pot (heat is off).
• This is where it is different every time...I always put a half a stick of butter in the pot, but then I put in whatever dairy products I have in the fridge (cream, half and half, sour cream, etc) and I don't measure. I just take my masher and start mashing until it gets to the right consistency. It always turns out super yummy.

We made this, of course, with our favorite rolls.

Shredded Beef Tacos and Spanish Rice

Yesterday I wasn't feeling too great so it was a perfect day for me to utilize some leftovers!!  I used the leftover shredded beef from the nachos we had on Sunday and made tacos.  These tacos are so good.  Since we moved here to Utah we have been feeling some major Mexican food deprivation.  These babies taste just like they came from a restaurant back home in Arizona.  I made some Spanish Rice to go with them, and also heated up some of the leftover pinto and black beans.  What an easy dinner!  This may be my favorite meal.  I love the rice so much, I could eat a bowl of it all by itself for a snack.

During the meal, one of the kids had a major accident and spilled their entire plate of food onto the floor, where the dogs promptly inhaled it.  I always told myself I wouldn't be ones of those mothers who freak out when a drink is spilled, but sometimes (like when I'm not feeling too great) I go all Mommie Dearest (well, not quite Mommie Dearest!!) and get mad.  I'm not sure whether I was mad about the beans, salsa and nacho cheese smeared all over the floor I had just mopped or about the delicious taco that went to waste!!!  I didn't get too crazy, but my daughter knew I was irritated.  Later on of course, I felt guilty and made a mental note better control my reactions to things from now on.  How do YOU handle 'spilled milk', or worse, 'spilled tacos' in your home?


Shredded Beef Tacos

Ingredients:

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

12 corn tortillas (I buy the extra large ones)
Vegetable oil, for deep frying
Shredded cabbage
Shredded cheddar cheese
Any other toppings you enjoy on your tacos - Sliced avocados (my personal favorite) or make guacamole, sour cream, olives, tomatoes, salsa
Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Heat a large pot of oil over medium heat.  When oil reaches 350 degrees, fry the corn tortillas 1 at a time (although after while I got pretty talented at it and did 2 at a time!).  Dip both sides of the tortilla in the oil.  Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle.  Hold down for 30 seconds at least, if it is crunchy enough then turn it over and repeat.  Remove it to a paper towel to drain.  Season with salt.

Place shredded beef, cabbage, cheese and your favorite toppings in your taco and enjoy!!!





Spanish Rice
Recipe from Vikki Garcia

Ingredients:

2 tbsp. vegetable oil
1 1/2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. oregano

Directions:

Heat oil in a large pot over medium heat.  Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown.
Turn heat down to medium low.  Stir in remaining ingredients.  Cook and cook for 45 minutes.  Keep covered -DO NOT PEEK (that is the secret).

Shredded Beef Nachos

The best quote from tonight's dinner will go down in history as one of the most random and funny things ever from Dos (child number two of course).  Understand that I have four boys and one little girl raised with four boys, so this is typical of dinner time conversation in our house and was received with roaring laughter....
"Have you ever farted, then impersonated your farts with other farts that sound like echoes?"

Sorry about that.  On to our dinner!  We had shredded beef nachos tonight, one of our families favorites. 


Shredded Beef Nachos
recipe made up by ME!

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Here are the things I have available for my family to put on our nachos - nacho cheese sauce, shredded cheddar cheese, refried beans, black beans, sour cream, top secret homemade salsa, olives, avocados, onions, and tomatoes.  I wonder if I forgot anything?  Of course, the chips are important.  Find the best chips to use that you can.  They really make a difference.  If you're in Oregon or Utah, I recommend Juanita's.  If you're in Arizona, I recommend the ones they make in house at Food City.  Assemble your nachos and ENJOY!!

Mom's Beef Stew

Last night I made my mom's beef stew with some rolls. My husband loves all my mom's old recipes and requests them often. My mom's stew is the epitome of comfort food for me and yesterday's dreary day was in need of some comfort.

When we were first married and I told my husband I was going to make stew he started gagging. I guess all his experiences with stew was Dinty Moore or something. When he tried this stew he changed his mind about stew and this recipe became a favorite. Make sure when you buy stew meat that it is extra lean. Stew meat has the tendency to be really nasty. I couldn't find anything decent last week so I bought steak tips at Trader Joes (which was the same price as stew meat, but so much better!). I also like to add a big ol' heap of cottage cheese on the side of my stew (did I just hear Kathee scream?). I know, I'm weird, but it's so good with the gravy.

Mom's Beef Stew

Pkg. stew meat (make sure it’s extra lean)
Flour (to coat the meat)
Olive oil
1 onion, chopped
1 pkg. baby carrots
1 ½ tsp. curry powder
4 beef bouillon cubes, crushed (I use a heaping tablespoon of Better Than Bouillon)
4 – 5 potatoes cut into chunks
1 pkg. of brown gravy mix
1 pkg. of country gravy mix

Salt and pepper meat and dredge into flour. In a large pot, brown meat (medium heat) with olive oil. Add onions and cook until tender. Fill pot halfway with water. Add curry and bouillon cubes. Bring to a boil; turn heat to low and cover for 2 hours. Add carrots and potatoes, cover and boil for another 20-30 minutes (until vegetables are tender). Make gravy by putting water, flour and 2 gravy mixes (make it to the consistency that you like) into an empty glass jar and shake; then add to the stew. Stir and heat for five more minutes.