Cowboy Casserole [this is based on a recipe at Taste of Home]
- 1 1/2 pounds ground beef (I used 80/20)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 can (15.25oz) whole kernel corn, drained
- 1 can condensed cream of mushroom soup
- 2 cups cheddar cheese, shredded
- 1/2 cup milk
- 4 tablespoons sour cream
- 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns) Can either let them thaw a bit first or use them frozen.
- In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
- In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
- Grease a 9×13 inch baking dish.
- Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese
- bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.
Super Easy Weekend Dessert- ~~Earthquake Cake II~~
- 1 Cup Flaked Coconut …
- 1 Cup chopped Pecans
- 1 Box German Chocolate Cake Mix
- 1 (8oz) package cream cheese
- 4 cups confectioners’ sugar
- ½ cup butter
- 1 teaspoon vanilla extract
- 1pkj chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
- Layer coconut and pecans in the bottom of pan.
- Prepare cake mix according to package instructions and pour over pecans and coconut.
- Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean. [From Karen’s Kreative Cooking]
Sausage, egg and biscuits casserole
- 1 can buttermilk biscuits any brand
- 1 lb Jimmy Dean sausage (or any brand of pork sausage)
- 1 c shredded mozzarella
- 1 c shredded cheddar
- 6 eggs
- 3/4 cup milk
- salt & pepper to taste
- Cut biscuits into six to eight pieces place in a greased 8×8 pan,
- brown sausage on the stove top and drain
- spread over the cut up biscuits,
- beat eggs and add milk and salt and pepper to them
- pour over sausage and biscuits,
- sprinkle both shredded cheeses over the top.
- Bake in 8×8 pan at 425 for 30-35 min.
- Let sit 5 min.
I haven’t made this recipe yet, but had to share – especially if they are ANYTHING like the real White Castle burgers. For those of you who have never had a White Castle – they are amazing (we call them belly-bombers). This recipe isn’t necessarily quick and easy but White Castle Hamburgers (Sliders) are oh so good!
- 1 1/2 pounds hamburger
- 1 package Lipton onion soup mix
- 1 tablespoon peanut butter (yes, peanut butter.. trust me)
- 1/2 cup milk
- 1 onion, finely chopped
- Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
- Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
- In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
- Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
- Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
- Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
- Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.
ZIP LOCK OMELET
I have not tried this yet but sounds interesting. This is supposed to work great when you have a group of people together. No one has to wait for their omelet, everyone gets involved in the process and it’s a great conversation piece.
- Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
- Crack no more than two eggs (large or x-large) into each bag and shake to combine.
- Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc as selection.
- Each guest adds prepared ingredients of their choice to their bag. Shake, carefully press air out of bag and zip it up.
- Place the bags into rolling, boiling water for exactly 13 minutes. (We suspect that if you only make fewer at a time you might not need to cook them for that long.
- Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
You can cook 6-8 omelets (bags) in a large pot. For more bags, make another pot of boiling water or cook in shifts.
GARLIC PARMESAN PULL APART BREAD
- 1 can of refrigerated Grands biscuits
- 1/2 stick of butter
- 3 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian Seasoning (can be omitted)
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
[from: www.amandathevirtuouswife.com] -picture is linked to the detailed directions
Since I’m always looking for quick, easy, and tasty dishes to prepare for the family (tasty means a happy family while quick/easy = more time for me to write and read.) Festive Friday = Sharing recipes I’ve found.
Twice Baked Potato Casserole
- 5 lb bag of potatoes peeled.
- 1 box cream cheese softened
- 1 stick of butter
- 1 ½ cups of cheddar cheese (You can use your favorite kind of cheese)
- ½ – 1 cup of sour cream
- Bacon cooked and crumbled (1/2 package)
- Green Onion diced (Optional, and I used 6)
- Milk as needed for mashing consistency.
Peel and boil potatoes for faster cooking or you can also bake them and scoop out the insides, however you prefer. Drain potatoes when ready to mash and add the cream cheese, butter, shredded cheese, sour cream, and milk (as needed). When you get your right consistency, add ¾ of the bacon and ¾ of the green onion. Place in a greased casserole and garnish with the remaing bacon and onion. You can also add more shredded cheese to the top for garnish. Bake at 350 degrees for 15 minutes. Then ENJOY!!!! [From Glenda Myracle]
[Note: son & husband are bacon fans – so I added more bacon to the mix – it was a great hit – and tasted great warmed over the next day.]