Better than hamburger helper!

The original recipe I found had a bunch of ingredients I didn't have on hand, so I substituted over half of them, therefore I didn't include the link for the original recipe.

Hamburger Helper w/out the box:

3c rotini pasta
1/4c milk
1tbsp butter
1/4 brick velveeta, cubed
1lb ground beef
1/4c teriyaki sauce
2cloves garlic

*Boil pasta in water, drain and toss with the milk and butter

*brown beef in pan with teriyaki and garlic(this can be done while waiting for pasta to boil.

*combine pasta mixture with beef mixture in whichever pan is larger, keep heat at low and add cubed velveeta, stir occasionally(I set the table and whipped up some quick cheddar biscuits in between stirring)

Very inexpensive meal, just add a veggie on the side, or mix it in! It was SOOO good!

Inspiration for those of you thinking of going all out on your next camping trip

I have not personally used any of these, but it was just sent to me in my email, so I figured I would share.

 http://www.thecampingclub.com/zzrecipes/index1.html

Refried Black Beans

1 can black beans
1/2 cup white onion
1/8 to 1/4tsp salt
1/8 to 1/4 tsp pepper
garlic
jalapeno (optional)

Directions

mash 2/3 of the beans
add the other 1/3 of the beans with 1/2 cup water and bring to boil
add the onions, garlic, salt and pepper and lower heat
let cook on low for about 10 mins or until onions are tender

Meatloaf

A meatloaf hater(hubby) really enjoyed this recipe, so I thought I would share. :) I love meatloaf and this is one of my favorite variations. The ranch mix and french fried onions really add flavor. Even the kids like it, Bubba had seconds.

Loaf:
1 1/2 lbs ground beef
2 eggs beaten
1/4 c ketchup
1/2 a 6oz box of Stove Top
1 packet dry ranch dressing mix
1(2.8oz) can french fried onions
1tbsp Worcestershire sauce

Topping:
1/4c ketchup
1/4c Heinz 57

*Preheat oven to 350

*Mix first 7 ingredients in a bowl, then shape into a loaf and place in 9x5 inch loaf pan

*Cover loosely w/foil and bake 50-60 minutes

*In the last 5-10 minutes, remove foil and coat top with a mixture of ketchup and Heinz 57

*Let stand for at least 5-10 minutes before slicing and serving

Striped Delight

This is on the kraft foods website, a resource I use often, especially their budget cooking section! Just a note, the nutritionals in mine don't match the website, as I used light products wherever I could.


35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Light Whipped Topping, thawed, divided
3-1/4 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

*Note, if you want the layers neater than mine, I think that putting the pan in the freezer between adding layers would help. The fridge firmed them up some, but not enough to really prevent smearing.

PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

Orange Pork Stir Fry

1 oz pkg Italian Dressing mix

1/4 c orange juice

1/4 c oil

2 Tbsp soy sauce

1 lb pork loin, cut into strips (it's easiest to cut the pork when it's partially frozen)

16 oz pkg frozen Oriental vegetable blend, thawed

2 1/2 c cooked rice

Mix together dressing mix, juice, oil and soy sauce.  Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat.  Cook and stir for 4 to 5 minutes, or until meat is no longer pink.  Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender.  Serve over cooked rice.

From Gooseberry Patch "Our Favorite Cheap and Easy Recipes"

Artichoke Foccini

I got this recipe from the Food Network's "Semi-Homemade" with Sandra Lee. I had several requests for it this weekend, so here you go.

1 jar artichoke (I used seasoned)
Grands biscuits
grape tomatoes
3 Tbsp olive oil
1 tsp. crushed garlic
bleu or feta cheese (the original recipe calls for bleu, but I know a lot of people don't care for it because it's so strong, so I substituted feta instead)
italian seasoning (I don't know a measurement, I just wing it)

Strain artichokes and slice tomatoes in half. Lay biscuits and flatten on baking sheet. In small bowl, combine olive oil, garlic and italian seasoning. Coat biscuits with olive oil mixture. Place 2-4 pieces of artchoke and 2-4 tomatoe halves on each biscuit, then top with cheese. Bake according to biscuit directions or until brown.