“That’s pretty, Mommy!”

Last week, I got some great recipes from my friend, Dena. And, both got rave reviews at our house…so, they’ll for sure be made again! … And, Quinn thought it was pretty and smelled SO good…

To see a great, detailed description of this recipe, click here to see her blog post!

Taco Ring
1 pound ground beef
1 package taco seasoning mix
1 cup shredded cheddar cheese
2 tablespoons water
2 packages (8 ounces each) crescent rolls
additional sides of your choice (salsa, cilantro, tomato, quac, sour cream...)

Preheat oven to 375. Cook ground beef in skillet until beef is no longer pink; drain. Stir in taco seasoning mix, cheese, and water. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in center and points toward outside:

Scoop meat mixture evenly onto widest end of each triangle.

Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.  Bake 20 - 25 minutes or until golden brown.
 
To serve, cut into slices and top with extras of your choice.

FAST FOOD STRIKE!

I’m SOOOO tired of fast food! Due to our house being on the market, Matt’s new job/our new church that’s 30 minutes away from home and our CRAZY busy summer, I can honestly say that I haven’t cooked in MONTHS! Sure, we’ve eaten at home here and there…but, a REAL meal at home hasn’t happened in SO long!! It’s embarrassing, REALLY!

But, last week, I got my hiney in gear and banned Fast Food! And, it was fabulous! Pinterest gave me SO many great new recipes to try, and my family was so thankful!

The first one we tried was a little spin on Pot Roast. I LOVE pot roast, but this had a little extra “zing” that made it even better. So…give it a try! I’m pretty sure you’ll love it right out of the crock pot and leftover for the next few days!

Three-Packet Pot Roast

3 lbs. beef roast
1 package of ranch dressing mix
1 package of brown gravy mix
1 package of Italian dressing mix
1 cup of warm water
Veggies of choice

Place pot roast in the bottom of large crock pot. Mix three packages in a bowl. Cover roast with mixture. Add water and chopped veggies. Cook on low for 6-8 hours.

Tired of Eating Out

We have eaten out WAY too much lately. So, this week, I decided it was time to get back in the grove. And, this easy sandwich was a great way to ease me back into things. It was super fast and super yum! It WILL be made again!

Dripping Roast Beef Sandwiches

1 (10.5 ounce) can French Onion Soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Directions

1. Heat the oven to 400 degrees F.
2. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Snow Day Stew

My sister-in-law’s mother-in-law recently sent me a YUMMY crock-pot cookbook. With just a few minor changes, I got SUPER excited about making this for our anticipated snow day. And, when the snow day actually became a reality, we stayed cozy all day and got to smell this as it cooked in the crock-pot! It was YUM! And, it made the perfect snow day dinner! I can’t wait to make it again and again!! And, hopefully, there will be snow on the ground EVERY time we eat it! MMMM mmmmm!!!  

Crock-Pot Beef Stew
1 1/2 lbs stew meat, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
3 carrots cut into chunks
3 large potatoes cut into chunks 
2 stalks celery cut into chunks
2 onions cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup red wine
2 bay leaves
Nature’s Seasoning (to taste)

Brown the beef in the butter over medium high heat in pot or skillet on top of stove.

Transfer to crock pot.  Add the soup and water and stir.  Then add the rest of the ingredients to the crock pot.

Cook on high for about 5 hours.

Slickpaw’s Chili

This is the chili that I grew up eating. The recipe was from a lady that worked for my dad, hence the “Little Bettye” name! But, I think it’s time we changed the name to “Slickpaw’s Chili!” It’s easy…and good! You won’t be disappointed.

And, here’s the recipe…my Dad wrote it out to put in a cookbook that was given to me at one of my wedding showers. As you can tell by the splatters and smears, it has been well used recipe.

And, here’s how I eat it…with crunched up saltines and a bit of ketchup. Yum!

Let Crock-Pot Season Commence

Fall truly began this week! I’m so thankful! I love cooler weather…and with that, I love crock pot meals! They just feel like Fall to me!

So, here’s a good one for you to enjoy this fall…we loved it LOTS!!!…Southwestern Beef Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
Nature’s Seasoning (to taste)
2 bell peppers (any color), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes
Small flour tortillas

Desired toppings: We used guacamole and this salsa!

Thank You IKEA!

Dear IKEA,
Thank you for making Swedish Meatballs! They are yummy and my husband and I have both enjoyed then in your cafeteria and at home. And, after last night’s attempt to make my own, I can guarantee that I will continue to buy them from your mega store as opposed to spending hours rolling yucky ground beef…only to be so grossed out by the fact that they didn’t seem quite done enough! Since there was no possible way that I could eat them myself or force my sweet husband and 3 year old to eat them, they got thrown down the disposal. (And all mess was cleaned up by my husband…since the sight of the disaster seemed to make me a little queasy.) And we dined on sandwich fixing instead.

So, thank you again…and the next time I’m at your store to peruse thorough your isles, I’ll be purchasing your “safe” frozen meatballs too.

Sincerely,
Brittney

P.S. If you don’t believe me, you are MORE than welcome to try them for yourself. Here’s the recipe! I swear I followed it verbatim…but I’d love for you to prove me wrong!

Gotta Empanada!!!

Here’s a new favorite at our house. It’s one I plan on taking to people when I make them meals for a new baby, etc. It’s YUMMMMMYYYY and SO super easy! And, I think it looks pretty, too!
 
Beef Empanada
1 lb. ground beef
1 cup  Salsa
1 can of black beans, drained
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 cup  Finely Shredded Four Cheese

HEAT oven to 425ºF.
BROWN meat in large skillet; drain. Stir in salsa and beans; remove from heat.
PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.
BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.

Hot Dogs with a Twist

We LOVE hot dogs at our house! Maybe it’s our New York City honeymoon that started it all! But, when I saw this recipe that put a little twist on hot dogs, I knew we would enjoy it! And, I knew Q would too! It was yum!
Hot Dog Twists 

1 3/4 cups Original Bisquick® mix
1/3 cup milk
2 tablespoons Ranch dressing 
8 beef hot dogs
1 tablespoon milk
2 tablespoons grated Parmesan cheese

Heat oven to 425ºF. Spray cookie sheet with cooking spray.

In medium bowl, stir Bisquick mix, 1/3 cup milk and 2 tablespoons of Ranch dressing with fork until soft dough forms; beat 30 seconds. Place dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.

Roll dough into 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Shape 1 piece of dough around each hot dog in a spiral design; seal ends if necessary. Place on cookie sheet.

Brush 1 tablespoon milk over dough; sprinkle with cheese. Bake 10 to 12 minutes or until golden brown.

Double Decker with a Fork

I’ve had this recipe bookmarked for some time and was excited to finally try it. Matt loved it…he called it “a Double Decker taco that you eat with a fork!” We like those, so that was a good thing! Hope you enjoy! Double Decker Taco Pie

1 lb. ground beef
1 packet taco seasoning
1 can Refried beans
3 large flour tortillas, cut into 4ths
Salsa or Picante Sauce
Shredded cheese
Shredded lettuce
green onions, chopped

 

Brown meat & drain.  Return to saucepan & add taco seasoning, 3/4 cup water, & stir and simmer until most of the water evaporates. 

Cut tortillas into 4ths and place 4 slices in a pie dish. Cover with refried beans. Top with a layer of taco meat.

Now repeat the process…tortillas, refried beans, & taco meat.  Your last layer should be the remaining tortillas.

Cover with salsa/picante sauce. Then, top with cheese and bake at 350 until bubbly.

Top with shredded lettuce & green onions to your liking.

Serve with tortilla chips, sour cream and guacamole! (or whatever you like!)

P.S. I made this meal in one of Gackey’s baking dishes! I love that I have some of her things! :)

Childhood Memories

Chow-Chow was something that I can vividly remember having as a kid. Matt had never heard of it...as like most people, I'm sure. But, it's good...kind of "pickly"...a relish with a bit of a kick. And, the time I remember it the most was when we ate our Black-Eyed Peas & cornbread on New Year's Day. So, this year, I tweaked an old favorite recipe by adding black-eyed peas and topping it with chow-chow. YUMMMMMYYYY! Matt didn't like the Chow-Chow, but Quinn did...and, he ate his entire helping of sausage and black-eyed peas! I was impressed.

New Year's Day Edition of Beans & Rice with Sausage

***

1 package of Beef Smoked Sausage

1 can of red beans

Nature's Seasoning

white rice

salt

pepper

Chow-Chow

***

Grill smoked sausage. (I use my trusty George Forman.) Cook rice. Heat beans with Nature's Seasoning. Cook rice and serve it topped with beans and cut up sausage. Top with Chow-Chow. Salt and Pepper to taste!

Who doesn't love a good taco salad?

Tangy Taco Salad

1 lb. extra lean ground beef
1 pkg. (10 oz.) frozen corn, thawed
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
torn romaine lettuce
1 can black beans
tomatoes, chopped
Mexican Style Shredded Cheese (I forgot to use this!)
Thousand Island Dressing
Salsa
Tortilla Chips

Brown meat in large skillet with seasoning mix; drain, if necessary. Stir in corn and black beans. (or prepare separately and serve buffet style.) Place chips on bottom of plate. Add lettuce, meat, beans, corn, salsa, and Thousand Island Dressing. Top with cheese.

Comfort Foods, Here We Come!!!

Even though Fall is DEFINITELY not here yet (I'm still crazy sweating in this Texas heat), school being back in session has made me ready for Fall foods! And, this new recipe was quick and easy...and YUM! Matt said he'd eat it again for sure!
Super Stuffed Potatoes

4 small potatoes (2-¼ lb.)
1 lb. ground beef
¼ lb. (4 oz.) Velveeta, cut into ½-inch cubes
1 small tomato, chopped
2 green onions, sliced
½ cup Sour Cream

PRICK potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min. MEANWHILE, brown meat in large skillet; drain. Add VELVEETA, tomatoes and onions; cook until VELVEETA is melted and mixture is well blended, stirring frequently. SPLIT potatoes; mash insides with fork. Top with meat mixture and sour cream.

Who Wouldn't Love This?...

...it's quick!
...it's easy!
...it's cheap!
And, it's SUPER yummy!

Red Beans & Rice with Sausage

1 package of Beef Smoked Sausage
1 can of red beans
white rice
Tony Chachere's seasoning
salt
pepper

Grill smoked sausage. (I use my trusty George Forman.) Cook rice. Heat beans with Tony Chacere's. Serve rice topped with beans and cut up sausage. Salt and Pepper to taste!

Who says it just has to be for the winter?

This yummy recipe has become a favorite around our house! We make it lots in the fall/winter and even some in the spring/summer! It's my favorite thing to cook for big groups...so easy and such a crowd pleaser!

Taco Soup

Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 can green chilies (do not drain)
1 can stewed tomatoes (do not drain)
1 can Ranch Pinto Beans (do not drain)
1 can corn (do not drain)
1 1/2 cup picante sauce
Taco Seasoning
1/4 t garlic powder

Brown the ground beef with the onions. Add the rest of the ingredients and stir. Simmer on low for as long as desired or heat on low all day in a crock pot. I usually double or triple the recipe for large groups! YUMMMY!

Easy Lasagna

Lasagna Toss

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup Shredded Mozzarella Cheese

Brown meat in large saucepan; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

***And, if you didn't read the recipe close enough and bought regular lasagna noodles instead of the oven-ready ones, {like I did...oops!} just do this...

Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

Contributing Author...

My sweet friend, Carrie, has been reading my recipe blog and graciously offered to start sending me some of her family favorites. I was so proud when I received an email with her first recipe AND pictures! And, this recipe is her favorite for her *picky* family! ...I can't wait to try it! :)

Mac & Cheese Casserole

2 boxes of mac and cheese
2 tbl sour cream
1 lb ground meat
1 package of taco seasoning
tortilla chips

Make 2 boxes of mac and cheese according to the directions. Mix in 2 tbl of sour cream. Brown ground meat and drain. Add taco seasoning and mix well. Pour half of the mac and cheese into a 9 x 13 casserole dish. Pour taco meat on top of the mac and cheese and spread evenly. Pour the remaining mac and cheese on top. Crumble tortilla chips on top of the mixture. Cover with foil and bake at 400 degrees for 20 minutes. Uncover and leave in for a few minutes until desired crispiness.

Mixed Reviews

A while back, I got this recipe from KRAFT and have been anxious to try it. Since all we seem to eat is chicken, I'm always happy to find a good beef recipe...and, in my opinion, I think I found a good one!

Here were the mixed reviews from the guys at my house:

"Another home run, baby! I mean, this is really good! Mommy's a good cook, huh Quinn!?" -Matt Poe

"Blechhhhh! {insert gagging here!}" -Quinn Poe

So, long story short, Matt and I loved it...Q hated it! He had much more fun making bracelets out of the noodles! Oh well!

Beef Noodle Bowl

8 oz. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce

1 T. ground ginger

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, ginger and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.