Cheeseburger Soup

This recipe is so gooood! All my kids asked for seconds, and even thirds!

Adaptations from the original recipe are italicized.

Ingredients

* 1/2lb ground beef
* 3/4c chopped onion
* 3/4c chopped carrots
* 3/4c chopped celery
* 8oz pkg mushrooms, chopped
* 1t dried basil
* 1t dried parsley
* 1t ground mustard
* 1t garlic powder
* Dash cayenne
* 8T butter
* 4c chicken broth
* 16oz pkg shredded hashbrown potatoes
* 1/4c all-purpose flour(I have used corn** flour successfully)
* 1lb sharp cheddar cheese, shredded
* 1 1/2c milk(I have used almond milk successfully)
* 1/4c sour cream



Directions

1. In a large pot, melt 4T butter or margarine over medium heat: cook and stir vegetables until softened.

2. Add beef, break up and cook until beef is brown.

3. Stir in seasonings.

4. Melt the remainder of the butter and stir in flour and milk, whisking until smooth. Add to beef/veg mixture and let simmer a few minutes to thicken.

5. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

6. Stir in cheese. When cheese is melted, add sour cream and heat through.

**Makes this dish Gluten Free**

Bacon and Onion Smothered Pot Roast

From Sandra Lee's Semi-Homemade Slow Cooker Recipes. This will take a 6quart slow cooker, and feeds about 4 adults, or our family for two nights. :)

1 lb baby red skin potatoes, rinsed
3lb beef chuck roast, rinsed and patted dry
2tbsp Montreal seasoning
1box(1.9oz) pre-cooked bacon
1can cream of mushroom soup
1(1.5oz) packet meatloaf seasoning
1(8oz) pkg sliced, fresh, mushrooms
1 onion, peeled and sliced

1) Place potatoes in bottom of crock-pot

2)season both sides of chuck roast with steak seasoning. Place on top of potatoes. Lay bacon slices on top of the roast.

3)In medium bowl, stir together soup and meatloaf seasoning. Pour over roast and bacon. Top with sliced onions and mushrooms.

4) Cover and cook on low for 8-10 hours

Slow Cooker Pepper Steak

Again, another recipe from allrecipes.com:

INGREDIENTS

* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt (I'll omit this next time because it was a little salty for me)

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

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

Stromboli

2 lbs. ground beef
1 medium-sized yellow onion, chopped
4 garlic cloves, minced
1/2 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
2 tsp. Italian seasoning
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 jar spaghetti sauce (I use Robusto Ragu)
1 small can sliced mushrooms
2 cans refrigerated pizza dough/crust

In a pan, brown ground beef and onions; drain grease. Add jar of spaghetti sauce and garlic, italian seasoning, basil, oregano, garlic salt and mushrooms. Stir occasionally until thoroughly heated. Add the cheeses and mix evenly. Roll up jelly-roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet.
Bake at 350 degrees for 40-45 minutes or until brown.

This serves 6 people.
This is a great recipe to make in advance and leave in the refrigerator until needed!!!!!

Pot Roast

1 Pot Roast
2 T. vegetable oil
garlic powder
onion poder
paprika
salt
pepper
any other spice you like
vegetables (potatoes and carrots for sure, but any others you like)

Put large stock pot over high heat with vegetable oil. Rub seasonings into roast. Put roast into pot, sear all 3 main sides of the roast. Add water until it just covers roast. Add a little more salt than normal to the water. Reduce heat to medium low. Water should gently roll throughout cooking. Cover. Cook for 3 to 4 hours. Add vegetables in for the last 30 minutes. "Baby" carrots and small red potatoes work well. If you are using large potatoes, cut them to about 1 inch slices to decrease cooking time. Remember that potatoes soak up a lot of salt, so expect to add more salt when you have it on your plate.

Can be adapted to the crock pot, but I am not sure what setting to put the pot on.

This recipe works well to put on in the morning before church, come home and add veggies or open a can of green beans.

The meat is usually cooked by about 2.5 hours, but cooking it longer makes it very tender!

German Goulasch

1 lb. beef stew meat, cut into inch-sized pieces
1 lb. onion, chopped
3 tsp. cumin
4 tblsp. paprika
2 tsp. marjoram
2.5 oz. tomato paste
salt and pepper to taste

Brown beef stew meat in a pan with some canola oil. Place the browned beef stew meat and the pound of onions in a crock pot and add as much water to the crock pot until the meat and onions are barely covered. Then add the seasonings and the tomato paste and cook it on high for 3-4 hours, depending on how tender you want your meat to be.

This dish goes well with: any kind of potatoes, green beans, cooked red cabbage and salad

Gorgonzola Steaks

I copied this recipe from one of Kellie's cookbooks at Bunco. It was the most flavorful beef dish I've made in ages. We ate it with roasted sweet potatoes and steamed broccoli. Delish!

Ingredients:
8 4-oz cuts of lean beef (tried it with bottom round, too tough - I'll use sirloin next time)
4 oz gorgonzola crumbles (find in cheese section, near feta, goat cheese, etc.)
1/4 cup panko breadcrumbs
2 tbsp minced garlic
2 tbsp minced shallots
2 tbsp olive oil
1 tsp course salt
1/2 tsp black pepper
8 green onions, chopped

Directions:
1. Preheat grill and broiler.
2. Mix garlic, shallots, olive oil, salt & pepper. Spread about 2/3 mixture over tops of steaks. Grill for about 8 minutes or until cooked as desired.
3. Place steaks on broiler pan. Sprinkle each with 1/2 oz gorgonzola and 1/2 tbsp breadcrumbs. Spread remaining oil mixture over green onions and place around steaks. Broil 5-6" from heat for 3-5 minutes or until cheese and breadcrumbs are browned.

* Note - I don't have a grill, so I just cooked everything all at once under the broiler and it worked just fine. I used thin cuts of meat, so it cooked through before cheese and breadcrumbs started to burn.

Number of Servings: 8
Nutrition per serving: 330 cal, 16 g fat, 1 g fiber, 38 g protein

Chicken Fried Steaks w/ Creamed Pan Gray & Biscuits

from Rachel Ray Top 30 30-Minute Meals

1 package bake off biscuits (such as Pillsbury) prepared to packaged directions
2 round steaks, ½ inch thick (1 ½ lbs total)
Wax paper
1 cup plus 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon freshly grated black pepper
2 eggs, beaten
2 tablespoons water
4 tablespoons vegetable oil
2 tablespoons flour
1 ¼ cups beef broth or stock
¼ cup half & half or cream
Preheat a large, heavy skillet over medium-high heat.

Set steaks on wax-paper-lined work surface and cover with another piece of wax paper. Pound steaks to a ¼ inch thickness. Set steaks aside. Line work surface with more wax paper. Pour ½ cup flour into each of town piles on opposite ends of this work space. Add cornmeal, paprika, salt and pepper to one pile of flour. Beat eggs and water in a pie plate or shallow dish.

Cut steaks in half and coat first in plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.

Add 2 tablespoons oil to hot skillet and brown 2 steaks at a time. as they brown, remove from the pan, and add more oil as needed. When the last 2 portions are browned, add the first two back to the pan. Cover pan, lower heat to medium-low and cook covered, 15 minutes.

Remove steaks to serving platter and pour off all but 2 to3 tablespoons of drippings. Add 2 tablespoons flour to the drippings, and cook, 2 minutes. Whisk in broth and season with salt and pepper. Add half-and-half or cream and whisk into gravy. When gravy bubbles, remove from heat. Top steaks and warm biscuits with gravy and serve with steamed green beans.

Pizza Sloppy Joes

This is a super-tasty alternative to your regular sloppy joes.

1lb ground beef
1(15oz) can pizza sauce
2c Italian style cheese(whichever is your favorite, I use a blend)

-Brown ground beef in skillet, drain excess grease if necessary.

-Add in pizza sauce, mix well, and let simmer for four minutes.

-stir in half the cheese, continue to heat until melty, then serve on buns or open face on French bread that's been lightly toasted.

-Makes 4-6 typical size sandwiches

**The original Kraft recipe had it as 8oz sauce to 1lb browned ground beef, this wasn't saucy enough for our family, so we increased it to a 15oz can and now it's finger lickin' messy!

Mexican Cornbread Casserole

I tried this recipe I found from my friend, Rachel's, recipe blog. It was really easy and really yummy. Click on the title to see the recipe.

The only thing I changed was I used 2 packets of the yellow cornbread mix instead of the sweet cornbread mix.

Dr. Pepper Brisket

1 full size brisket
4 c. water
12 oz. Dr. Pepper
3 bottles of barbecue sauce (the cheap stuff)

Place brisket fatty side up in a large roaster pan. Pour water into the pan. Stab the brisket with a knife about ten times. Pour Dr. Pepper over brisket. Pour 1 bottle of barbecue sauce over brisket. Cover. Cook at 300 for about 12-15 hours. I use an electric roaster, but the oven should work just as well. At 8 hours, pour another bottle of barbecue sauce on the brisket. Repeat at 11 hours. Chill the meat before slicing. Reheat and serve.

Beef Enchiladas

This is Grant's Favorite!

1 lb. ground beef
1 16 oz package shredded cheddar cheese
Taco seasoning
12 corn tortillas
1-2 cans Mild Old El Paso Enchilada sauce


Brown ground beef. Season beef according to the directions on the taco seasoning. Warm tortillas in a covered dish in the microwave for about 90 seconds. Pour and spread half of the enchilada sauce in the bottom of a 16" x 9" pan. For each enchilada: lay both sides of tortilla in sauce, put about 2 Tbsp. on tortilla, sprinkle lightly with cheese, roll up. Repeat this process until all tortillas are used. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese melts (about 5-10 minutes).

Tip: White corn tortillas are easier to roll that yellow corn tortillas.

Mama Grasham's Meatloaf

1 lb. ground beef
2 slices bread, soaked in water, crumbled
5 tblsp. Heinz ketchup
1 egg
1 tsp. garlic salt
1/4 tsp. nutmeg
1 tblsp. marjoram
2 tsp. worcestershire sauce
1 onion, chopped
1/2 tsp. mustard
1/2 tsp. salt
1 tsp. pepper

Mix all ingredients listed together and form mixture into a loaf. Place loaf in baking dish and cover top with additional Heinz Ketchup and 1 tsp. oregano. Bake at 350 degrees for 1 hour.

Baked Ziti

Servings: 4

INGREDIENTS

• 1/2 pound dry ziti pasta
• 1/2 onion, chopped
• 1/2 pound lean ground beef
• 1 (26 ounce) jar spaghetti sauce
• 3 ounces provolone cheese, sliced
• 3/4 cup sour cream
• 3 ounces mozzarella cheese, shredded
• 1 tablespoon grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Tips: For 8 servings, double recipe and bake in a 9x13 pan. You can also do steps 1-3 ahead of time and refrigerate until you're ready to bake it. Another thing I've done is double the recipe but put it in two 9x9 pans so I can take one to someone else and share. So far I haven't had any complaints!

Mexican Lasagna

1 lb. ground beef or ground turkey
1 packet of taco seasoning
1 can corn
1 can black beans
1 can stew tomatoes
1 pkg. flour tortillas
1 bag Mexican mix cheese

Cook the ground beef or turkey and add the taco seasoning, as if you were making tacos. Follow the directions on the back of the taco seasoning mix. When meat is cooked, pour in corn, black beans, and tomatoes (all drained). Cook for 2-3 minutes until it gets warm. Spray a baking dish with nonstick spray. Put a layer of tortillas, a layer of mixture, a layer of tortillas, and a layer of mixture. Top with cheese. Bake in the oven at 350 degrees for 5-10 minutes until the cheese melts.

Easy Spicy Chili

**UPDATE: Apparently I had originally posted this with a 14oz can of tomatoes, it's supposed to be a 28oz can. So sorry! That makes a big difference!**

4 slices bacon, cut into 1inch pieces
2tbsp vegetable or olive oil
1tbsp montreal steak seasoning(or favorite grill seasoning)
2lbs lean ground beef
1 med yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
1tbsp chipotle chili powder(next to reg. chili powder on spice aisle)
6oz beer
28oz can of fire roasted tomatoes, crushed(muir glen makes a good one)

In a large, heavy bottom, pot: add oil and cook bacon on med. heat until tasty. Remove bacon pieces to paper towel, leave drippings in pot. Add ground beef, break up, and sprinkle grill seasoning on top. Mix it up and let cook for 3-5min.

Add onion, pepper, garlic, chili powder. Mix well and let cook until onions and peppers are tender. Aprox 10min. Deglaze pan with beer, scraping all the brown tasty pieces off the bottom of the pan and up into the mixture.

Add tomatoes, simmer for 10-1000 min, stirring occasionally. This can be eaten immediately or let it simmer for a few hours. Either way it's good!(Rachel Ray Recipe)

Slop

- wide egg noodles, boiled and drained (I use ½ a package with ½ lb. meat)
- ½ lb. ground beef or ground pork, browned with onion powder (onion powder optional)
- 1 can cheddar cheese soup
- 1 can diced tomatoes, drained (or 1 can tomato sauce)
- 1 can corn, drained
- 1 can Ranch style beans (or pinto beans), drained
- ½ can water
- Cover top with grated cheese

Combine in large casserole dish, sprinkle grated cheese over top, bake for 18-20 minutes at 425 or until cheese is melted and middle is bubbly. Gets even better when leftover for a day!

Lori's suggestion:
Don't tell your husband what the real name is (Pork & Noodle Casserole) or he will refuse to eat it. I had to give it a different name (Slop) so he would try it. :-)