Cheesy Hamburger Hashbrowns Casserole

1 lb. hamburger meat
1-2/3 cups hot water
3 tablespoons margarine or butter
1 cup dehydrated hashbrowns
1/2 cup cheddar cheese
3 tablespoons dehydrated onions
salt and pepper to taste

Brown hamburger meat in 12-inch non-stick skillet; drain.

Stir in water, margarine, onions and Potatoes.

Heat to boiling over high heat, stirring constantly, until margarine is melted.

Reduce heat to medium-high; press potatoes and beef evenly.

Cook uncovered, without stirring until liquid is absorbed and most of bottom is brown.

Salt and pepper to taste.

Flip hashbrowns once liquid has absorbed.

Sprinkle cheese over top and let melt.

Remove from heat. . Serve immediately.

Smoked Sausage Casserole

Ingredients

1 package smoked sausage
1 can green beans
1 onion (chopped)
1 can mushroom
1 can potatoes (sliced)

Directions:


Slice smoked sausage in bite size pieces.

Put smoked sausage in frying pan.

Brown sausage.

Add chopped onion and saute until onion is tender.

Add green beans, mushrooms, and potatoes.

Heat through and serve.

Slow Cooker Peach Cobbler

INGREDIENTS

4 cups fresh or frozen sliced peeled peaches
1/4 cup sugar
1 cup Original Bisquick mix
1/2 cup sugar
1 cup milk
Ice cream or whipped cream


Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.

In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.

Cover; cook on low heat setting 3 hours or until cobbler is set in center.

Serve cobbler with ice cream.

Gravy Baked Pork Chops

4 (1 1/4 inch thick) pork chops
 salt and pepper to taste
 1 tablespoon butter
 3/4 cup milk
 1/4 cup water
 1  can condensed cream of mushroom soup

Preheat oven to 350 degrees

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake at 350 degrees for 45 minutes.

No-Cook Refrigerated Pickled Peppers

2 lb. peppers
1 small dried chili pepper pod for each jar (optional)
1 teaspoon minced garlic
3 1/2 cup water
2 1/4 cup vinegar
6-7 tablespoon pickling or Kosher salt

Slice, core and seed peppers. Pack into jars.

Add pepper pods and garlic.

Dissolve salt in water. Add vinegar and fill jars.

Ready in about 7-10 days.

Easy Seared Steak

INGREDIENTS

1  New York strip steak
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil

INSTRUCTIONS

Season the steak on both sides with the salt and pepper. Rub both sides with the olive oil and set aside.
Heat a medium heavy-bottomed frying pan (not nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes.

If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.

Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.

Easy, simple and delicious!

Hamburgers with Sauteed Peppers and Onions

Hamburger patties 
Green peppers, coarsely chopped 
Onion, coarsely chopped 
Butter or oil 
Salt, pepper, garlic powder, Spicy Seasoning Salt or any seasoning of your choice

Cook the hamburgers as desired. Meanwhile, heat some butter or oil in a large skillet.
Add the peppers and onions and saute until caramelized.
Season to taste.
Serve the pepper mixture over the hamburgers.

Easy Baked Chicken Dinner

4-8 chicken breasts, bone in or boneless
1 can cream of celery soup
1 c. brown rice
1 pkg. frozen mixed vegetables

In a serving baking dish lay defrosted chicken pieces side by side.
Spread 1 can of cream of celery soup over chicken.
Cover with foil and bake at 350 degrees in oven for one hour. 
On the stove,  prepare rice and vegetables as directed. Serve all 3 items on each plate using chicken cream for gravy as requested.

Japanese Beef and Vegetables

1 lb. very thin sliced round steak
2 tbsp. peanut oil
1 to 2 pkgs. frozen Birds Eye Japanese vegetables (not stir-fry)
1 to 2 tbsp. soy sauce

Slice steak on diagonal and brown in oil. Cook about 5 to 10 minutes and add frozen vegetables. Add soy sauce and stir. 
Cook for 10 minutes.
Serve over rice.  Simple and easy!

Creamy Cajun Chicken Pasta

Ingredients

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Directions
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.

Chicken Fried Steak

INGREDIENTS:

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g.
Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

DIRECTIONS:

1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Easy Basic Muffins

2 cups all-purpose flour, or 2¼ cups pastry flour, sifted
½ cup granulated sugar
1 Tbsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 oz butter (½ stick) or shortening

Preparation:

Preheat oven to 400° F.

Combine the flour, baking powder and salt.

Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.

Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.

Thoroughly grease and flour a muffin pan.

Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.

Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to over mix the batter, or the resulting muffins will be too hard.

Gently pour the batter into the prepared muffin pan and bake immediately.

Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Broiled Tilapia Parmesan

INGREDIENTS:

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Fried Cheddar Cheese Cubes

Ingredients:

6-inch by 2-inch by 1-inch block of Cheddar cheese (10 ounces), cut into twelve 1-inch cubes
2 eggs, well-beaten
½ cup all-purpose flour
1 cup fine, dry breadcrumbs
about 2 inches of vegetable oil in a heavy pot 

Dip cheese cubes in beaten eggs to coat. Dredge in flour. Dip again in beaten eggs. Roll in breadcrumbs, pressing firmly so that breadcrumbs adhere. Place on wax paper.
Chill for at least 30 minutes. (You may even place the coated cheese cubes in the freezer for the last 10 minutes.) Heat oil to 350 degrees (F).

Fry half of the cheese cubes until golden brown. Remove to a plate lined with paper toweling. Repeat the frying process with the remaining coated cheese cubes. When drained, place all cheese cubes on a nice serving plate and serve immediately with Versatile Catalina Dressing or dipping sauce of your choice.

A Superbowl favorite!

Texas Pete Buffalo Wing Hot Sauce

3 Tablespoons Texas Pete Hot Sauce
2 Tablespoons butter or margarine

Melt 2 tablespoons of butter/margarine in a sauce pan, add 3 tablespoons Texas Pete Hot Sauce, or more to taste, stir well.

This will drizzle about 20 wings.  You can double or triple the ratio for more sauce.

Truffle Fudge

2 pkg.  (8 squares each) Semi-Sweet Chocolate, divided
1 can  (14 oz.) sweetened condensed milk
3 Tbsp.  whipping cream
2t sp.  vanilla

LINE 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 chocolate squares in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.

MICROWAVE remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. Spread over chocolate layer in pan.


REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Orange Sugar Fried Donut Holes

Ingredients
1 orange, zested
2 cups sugar
1/4 teaspoon ground cinnamon
1 container (8 large) store-bought buttermilk biscuit dough
Vegetable oil, for frying
Directions
Place zest, sugar and cinnamon in a paper bag and shake to combine.

Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F.

Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.

Pretzel-Crusted Pickle Chips with Mustard Sauce

Ingredients
For the Sauce:

1 1/4-inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
11/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
Kosher salt
For the Chips:

Vegetable oil, for frying
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
2 cups salted mini pretzels
2 large eggs
1/2 cup all-purpose flour
Celery salt, for sprinkling (optional)
Directions
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.

Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.

Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

Macaroni & Cheesy Chicken Baked Casserole

3 cups uncooked elbow macaroni
2 tablespoons olive oil
Salt and pepper
1 lb uncooked chicken, finely chopped
2 bags (11 oz each)  frozen mixed vegetables
3 tablespoons butter
3 tablespoons Gold Medal® all-purpose flour
2 cups milk
1 1/2 teaspoons onion salt
3 cups shredded Cheddar cheese (12 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups Progresso® panko crispy bread crumbs
1/4 cup butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.
Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.
Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Makes 8 to 10 servings

Batter Dipped Corn Dogs

1/2 c. plain flour
1/2 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
1/2 c. milk
1 egg, beaten
1 tbsp. oil
12 hot dogs
Fat or oil for frying

Mix cornmeal, flour, salt, and pepper in bowl. Add milk, egg, and oil. Stir until smooth. Dip hot dogs into batter; drain over bowl. Fry in deep fat 2 or 3 minutes until golden brown, turning once. Remove from fat; drain.

Bacon, Egg & Cheese Crescent Roll-Ups

1 roll refrigerated crescent rolls
4 large eggs, scrambled
4 slices bacon, cooked and cut in half
4 slices American cheese (can also use shredded)

Unroll crescent roll dough and separate into triangles like you normally would. Place half a slice of cheese on the wide end, then a piece of scrambled egg, then a slice of bacon or sausage. Roll up, stretching the end tip as necessary to allow it to go on the bottom. Place onto an ungreased cookie sheet and bake at 350*F for 12-15 minutes. Makes 8 breakfast roll ups.

Easy Fried Chicken

Ingredients

1 chicken (about 3 pounds), cut into 8 pieces
1 1/2  teaspoons  salt
1 1/2  cups  flour
1  teaspoon  freshly ground black pepper
1/2  teaspoon  cayenne pepper
1  cup  buttermilk
vegetable oil

Directions

1. Pat the chicken dry. Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes. Pour the buttermilk into a second shallow bowl. Dip the chicken in the buttermilk, then again in the flour mixture.

2. In a heavy-bottomed Dutch oven (preferably cast iron), heat about 4 inches of vegetable oil over medium heat until the temperature registers 360° F on a deep-fry thermometer.

3. Carefully place the chicken in the oil, using tongs. (Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding.) Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Check for doneness by piercing the meat; the juices should run clear.

4. Drain the chicken on paper towels set on a wire rack. If desired, the cooked chicken can be kept warm in an oven set on low.

Quick Homemade Vegetable Soup

Ingredients

1 (14-1/2 oz can) stewed tomatoes, undrained
1 (8 oz can) tomato sauce
1 onion, chopped
1 garlic clove, minced
1 (10 oz) pkg frozen mixed vegetables
2 cups water
1 beef bouillon cube
1/8 tsp pepper
1/4 tsp basil
1/4 tsp oregano

Directions

Combine all ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally.

Delicious, quick and easy. You can add cooked beef, ground or steak, rice, celery, cubed potatoes or other veggies for a more filling meal.

Easy Homemade Vegetable Soup

1 lb. ground beef
1 small onion, chopped
2-3 (16 oz.) cans Veg-All
8 oz. can tomato sauce
8-12 cups of water
1-2 tsp. Worcestershire sauce
1/2-1 tsp. Tabasco sauce
Salt, Pepper to taste

In a large Dutch oven, sauté onions in 1 tbsp. of butter. Add ground beef and cook over medium heat stirring until brown. Add remaining ingredients and cook over medium heat for at least 45 minutes to one hour.