Beef and Pepper Skillet

1 lb. ground beef (90% lean)

1 can diced tomatoes, undrained

7 oz. can green chilies, chopped, undrained

1 can beef broth

1 T. chili powder

1/4 t. salt

1/8 t. garlic powder

2 c. instant white or brown rice

1 medium red pepper, sliced

1 medium green pepper, sliced

1 medium onion, sliced

1 c. colby jack cheese, shredded

cumin, salsa, more cheese, optional

In a large skillet, cook beef until no longer pink. Break into crumbles, drain. Add tomatoes, chilies, broth, chili powder, salt, & garlic powder. Bring to a boil. Stir in rice, peppers, and onion. Reduce heat, simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. 

*May use chicken strips or steak strips instead of ground beef if desired

**May be made in crockpot too. Cook meat first, add all ingredients, except cheese, to lined crockpot. Cook on low for 6 hours. Rice can be cooked in crockpot or cooked separately and served with meat mixture. Serve with tortillas if desired.

How to Make a Perfect Steak

2 NY strip steaks

2 T. oil

3 T. butter

salt and pepper

thyme

2 garlic cloves, crushed

Preheat oven to 350. Allow steaks to sit at room temperature for 25-30 minutes. Rub salt and pepper on both sides of steak. Heat oil in pan. Cook steaks on each side for 3 minutes. Add butter, thyme, and garlic. Baste steaks for 1 minute in tilted pan. Bake in oven for 5 minutes. Enjoy!

How to Make Yellow Cake Mix Taste Like Homemade

1/2 c. melted butter

1 c. milk

3 eggs

1 yellow cake mix

Frosting:

1 c. butter

3 c. powdered sugar

2 1/2 T. milk

1 t. vanilla

1/2 c. cocoa

pinch of salt

Stir all cake ingredients together and place in sprayed pan(s). Bake at 350 for 24-29 minutes. Make frosting while cake is baking. Mix together butter and cocoa. Add powdered sugar gradually. Add milk. Add vanilla. Add salt--very important for chocolate! Frost cake(s) and add sprinkles if desired.

Homemade Peach Ice Cream

2 cans Eaglebrand milk

1 can diced peaches*

2 lt. bottle peach soda*

Mix and fill to line of ice cream freezer. Freeze with ice cream salt and ice. Takes only 20 minutes. Makes 1 gallon. 

*other fruits and flavors can be made if desired.

Mint Oreo Cookie Bars

2 c. butter, melted

2 1/2 c. sugar

1 c. brown sugar, packed

4 eggs

2 egg yolks

4 t. vanilla

5 c. SR flour

2 c. chocolate chips

2 c. mint M & M's (if unavailable, use chopped Andes mints instead)

24 mint oreo cookies, chopped

Preheat oven to 350. Cream together the butter, sugar, and brown sugar. Mix in the eggs and egg yolk, one at a time, mixing well after each egg. Add vanilla and stir. Gradually add flour until completely combined. Add in 1 1/2 c. chocolate chips, 1 1/2 c. M & M's. and 1/2 the crushed cookies. Mix well. Spread the batter into sprayed 9x13* baking dish and **top with remaining chips, m&m's, and crushed cookies. Bake 40*** minutes or until edges begin to turn golden brown.Cut with plastic knife while still warn, to keep from tearing, or allow to cool before cutting.

*The batter was too much for just 1 9x13 pan. Divide into 2 pans or use a bigger pan. **I didn't top with the remaining m&m's or cookies. ***May take longer if pan(s) are full. I started with 40 minutes and increased the bake time by 10-15 minutes until they were done. Cover with foil to prevent edges from getting too brown while baking the rest of the batter.

My son and daughter-in-love didn't think it had enough mint, but they really like mint. My oldest son & daughter thought it had just the right amount. You decide how much mint to use in yours. One way would be to use mint flavoring instead of vanilla, or use 1/2 mint, 1/2 vanilla.

#1 before baking. #2 ready to eat

Chocolate Ganache

2 2/3 c. chocolate chips

1 c. heavy cream

1/2 c. butter

Heat cream and butter in sauce pan over medium heat until almost boiling. Place chocolate chips in heat resistant bowl. Pour cream mixture over chocolate chips and let it sit for 5 minutes. Stir to combine. The mixture will be thick and creamy. Let the mixture sit for 20-30 minutes until it is thick and cool. Pour over cake or proceed with recipe your making.

Boston Cream Pie Cake

1 yellow cake mix*, made according to directions

1 5 oz. box instant vanilla pudding mix. made according to directions

2 2/3 c. chocolate chips

1 c. heavy cream

1/2 c. butter

*cake mixes used to be 18 oz., but they are only 15 oz. now so you'll need to add an additional 2/3 c. yellow or butter cake mix to the yellow cake mix. Adding the addition will not affect the flavor of the cake and can be used with any flavor cake. Don't change the other ingredient amounts. 

Make cake in 9x13 pan. Allow to cool completely. Using a wooden spoon, poke holes in the cake, spaced 1" apart. Pour the prepared pudding over the cake. Spread to the edges, making sure it makes a seal around the pan. Place in refrigerator for 30 minutes. Heat cream and butter in saucepan on medium until almost boiling. Place chocolate chips in heat resistant bowl. Pour hot cream mixture over chocolate chips and let it sit for 5 minutes. Stir to combine. Let the mixture sit for 20-30 minutes until it is thickened and cool. Remove cake from refrigerator and pour ganache over top. Tip the pan, or use a spatula to cover the entire cake. Chill for at least an hour before serving. Keep stored in refrigerator.

*may be made 3 days in advance.

1st picture is the cake with pudding over top. Unfortunately, I made it a little too soon so it had already thickened up too much to really go down inside the holes of the cake..but it was still yummy! 2nd picture is the cake with chocolate ganache on top. It was all the way at the top of the dish since the pudding was sitting right on top too. 3rd  picture is a serving of the cake where you can see (if you look closely) the pudding inside the cake. This cake tasted just like the much more labor intensive Boston Cream Pie my mom used to make when I was growing up.

Herbed Garlic Steak

marinade:

2 T. brown sugar

1 t. coriander

1 T. lemon juice

1 T. red wine vinegar

1 T. chili powder

1 t. cumin

1 T. dried oregano

1/4 t. cinnamon

4 garlic cloves, minced

1 t. salt

4 thin London broil or flank steaks, 1 lb. each

sauce:

1 garlic clove, pressed

1/2 t. salt

1/4 t. pepper

1 c. fresh cilantro, chopped

1/2 c. fresh mint, chopped

1/4 c. olive oil

2 T. lemon juice

Prepare marinade ingredients in large bowl by whisking them together. Place steaks in large ziploc bag and add marinade. Shake well. making sure they are all evenly covered. Marinate in refrigerator for 1 hour, or up to 24 hours. Combine all sauce ingredients in a blender or food processor until smooth. Heat a large saute pan for 5 minutes. Remove steaks from marinade (discard marinade) and cook in 2 steak batches, 2-3 minutes for medium rare. Serve with sauce. Makes 4 servings.

Cheesy Dips

16 oz. Velveeta cheese, cut in cubes

1 can chili

1/2 lb. ground beef, cooked, drained

10 oz. can rotel tomatoes,undrained

1 c. ranch dressing

1 c. sour cream

chips, raw vegetables, crackers

Place velveeta cheese in microwave safe bowl. Stir in choice of ingredients above. Microwave on high 5-8 minutes until velveeta is melted and mixture is well blended, stirring every 3 minutes. Serve with your choice of chips, raw vegetables, or crackers. Makes 24 servings.

Cheesy Bacon Mushroom Brunch Casserole

8 slices bacon, cooked and chopped, reserve drippings

2 c. frozen shredded hash browns, thawed

1/2 lb. fresh mushrooms, sliced

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

12 eggs

1/3 c. sour cream

12 oz. Velveeta cheese, sliced thin

Heat oven to 350. Add hash browns, mushrooms, and both peppers to 2 T. drippings in large skillet over medium heat. Cook 10 minutes until vegetables are crisp tender, stirring occasionally. Spread mixture into bottom of sprayed 9x13 dish. Whisk eggs and sour cream together. Pour over vegetables. Top with bacon and velveeta. Bake 40 minutes or until center is set and casserole is heated through.

Bacon Cheeseburger Roll-Up

1 lb. ground beef, browned, drained and rinsed

4 slices bacon, cooked and chopped

1 small onion, chopped

8 oz. Velveeta cheese, cubed

13.8 oz. pizza crust

Preheat oven to 400. Place meats and onion in large skillet on medium heat. Add velveeta and cook 5 minutes or until melted, stirring frequently. Cool 10 minutes. Unroll pizza dough onto sprayed baking sheet. Press into 15x8 rectangle. Top with meat mixture. Starting at long end, roll up. Make sure seam side is down. Bake 20-25 minutes. Cut into segments. Makes 6 servings.

Homestyle Macaroni and Cheese

1/4 c. butter, divided

1/4 c. flour

1 c. milk

8 oz. Velveeta cheese, cut into cubes

2 c. elbow macaroni, cooked

1/2 c. shredded cheddar cheese

1/4 c. crushed Ritz crackers, about 6 crackers

Preheat oven to 350. Melt 3 T. butter in saucepan on medium heat. Whisk in flour. Cook 2 minutes. Stir constantly. Gradually stir in milk. Bring to a boil, cook, and stir 3-5 minutes, or until thickened. Add velveeta cubes. Cook 3 minutes, stirring frequently, until melted completely. Stir in macaroni. Spoon into 2 qt. sprayed casserole dish. Sprinkle cheddar over top. Sprinkle crumbs on top. Melt remaining butter and pour over top of cracker crumbs. Bake 20 minutes until heated through.

Velveeta Macaroni and Cheese

2 c. elbow macaroni, uncooked

12 oz. velveeta cheese, cut into cubes

1/3 c. milk

1/8 t. pepper

Cook macaroni in large saucepan as directed on package. Drain well. Return to pan. Stir in remaining ingredients. Cook on low heat until cheese is melted and mixture is well blended, stirring frequently.

Lemon Blueberry Muffins with Streusel Topping

2 1/2 c. SR flour

1 c. milk, room temperature

3/4 c. sugar

1 t. vanilla

1/4 c. butter, melted

1/4 c. sour cream

1/4 c. oil

2 eggs, room temperature

1/4 c. fresh lemon juice, not concentrate

lemon zest of 1 whole lemon (1 T.)

fresh blueberries, frozen is ok to use too, rolled in flour to keep from sinking, save some to add to top

streusel topping:

1/2 c. sugar

1/2 c. flour

1/4 c. cold butter, cubed

Preheat oven to 400. Combine flour and sugar. Add all other ingredients, except blueberries. Gently fold in blueberries. Spray or line muffin tin with baking papers. Fill cups almost full. (I used a 1/2 c. measuring cup to fill.) Top with more blueberries. Combine streusel ingredients by smooshing with fingers, fork, or pastry blender, until crumbly. Place crumbles on top of muffins. Bake for 20-25 minutes until golden.

Linda's Sweet and Sour Chicken

20 oz. can chunk pineapple, drained, reserve juice

1 T. apple cider vinegar

1/2 green pepper, cut in chunks

4 boneless, skinless chicken breasts, or 12 chicken tenderloin, cut in chunks

1/4 c. ketchup

1 T. brown sugar

1 c. sliced carrots

1/2 c. chopped onion

2 T. oil

cooked rice

steamed broccoli

Cook juice, ketchup, brown sugar, and vinegar in saucepan, over medium heat for 5 minutes, or until hot.

Add carrots, peppers, onions, and pineapple. Remove from heat. Brown chicken in oil in skillet. Arrange in single layer in shallow 9x13 dish. Spread juice mixture over top. Cover with foil and bake in 350 degree oven for 1 hour, or until chicken is done and vegetables are crisp tender. Serve over rice and with broccoli.

1st picture is before baking; 2nd picture is after baking, ready to eat.

Homemade Barbecue Pizza

Use two ingredient pizza crust recipe for crust, or buy pre-made crust if desired

3 T. BBQ sauce, your choice

1/2 c. cooked chicken, can use rotisserie chicken, shredded, may also use pork or beef if desired

1 T. onion, diced

2 T. cilantro, chopped

1/2 c. cheddar cheese, shredded

Combine meat and sauce until warm. Spread on dough and add desired toppings. Bake at 400 degrees for 20 minutes until cheese is melted and crust is browned. Makes 1 pizza.

Quick Homemade Pizza Sauce

12-14 oz. can crushed tomatoes

2 cloves garlic, minced

1/4 diced onion

2 t. oregano

1 t. salt

3-4 leaves basil

Combine all ingredients and cook slowly for 15 minutes. Chill the sauce in the refrigerator until ready to use. Will keep 10 days.

Two Ingredient Pizza Dough and Homemade Pizza

1 3/4 c. SR flour

1 c. whole Greek yogurt, not low fat

Toppings:

pizza sauce

mozzarella cheese, shredded

Italian cheese, shredded

Provolone cheese, shredded

black olives, sliced

green olives, sliced

banana pepper slices

onion, chopped or sliced

mushroom, fresh or canned, drained

ham, chopped

Canadian bacon slices

pepperoni slices

pineapple tidbits, drained

crushed red pepper

Parmesan cheese

ground beef, cooked, rinsed and drained

chicken, cooked

bacon, cooked and crumbled

anything you like on pizza, make it your own

Preheat oven to 400. In a large bowl, mix flour and yogurt until it comes together as a ball. Place the ball on a lightly floured surface and use your hands to begin flattening and shaping the dough into a 12" round crust*. If the dough begins to stick, add a little bit more flour. I used a rolling pin to get  the dough flat enough. Carefully transfer the dough to a lightly floured or parchment paper covered baking sheet or pizza pan. Add sauce, toppings and cheese. Bake for 20 minutes, until cheese is melted and crust is browned. Remove from oven and wait 5 minutes before slicing. Makes 1 12" pizza or 2 6" pizzas. Delicious & so easy! I served this with marinated chickpea salad. 

*I rolled the dough right onto the pizza pan so I didn't have to try and transfer it (same way I make shaped sugar cookies).

1st picture: crust dough rolled out onto pan; 2nd picture: sauce and toppings added, before baking; 3rd picture: after baking, ready to eat; 4th picture: pizza is cut and ready to serve.

Marinated Chickpea Salad

2 (14 oz.) cans chickpeas, well drained

2 T. red wine vinegar

5 T. olive oil

1 garlic clove, minced

2 t. dried oregano

1/2 t. dijon mustard, non spicy

3/4 t. each of salt & pepper

1/2 red onion, finely sliced

1/2 c. red wine vinegar

1 t. sugar

1/2 t. salt

8 oz. grape tomatoes, halved

3 c. fresh spinach or 3 c. chopped romaine lettuce (1 heart)

3 oz. feta cheese, or feta with cranberries

3/4 c. chargrilled red pepper strips, drained, optional*

pickled or unpickled banana peppers, sliced, optional

Place 2 T. red wine vinegar, olive oil, garlic, oregano, mustard, 3/4 t. salt and pepper in a jar and shake to combine dressing. Place chickpeas in microwaveable bowl and toss with 1/2 the dressing. Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through. Set aside to marinate for 20 minutes. (Warm chickpeas absorb more flavor.) **Combine red onion, 1/2 c. red wine vinegar, sugar, and 1/2 t. salt. Set aside for 30 minutes until onion is wilted. Drain. Place chopped romaine (I used 1 heart of romaine head) in a large bowl. Pour chickpeas and dressing over top. Add tomatoes, pickled onion, roasted peppers, and banana peppers, if using. (I did not use the banana peppers because we were having homemade pizza and that was one of the toppings for it.) Pour remaining dressing over top and toss. Crumble feta over top and serve. This salad will keep for 3 days in the refrigerator. The flavor gets better after the first day. Great served by itself or with homemade pizza. Delicious!

*Chargrill peppers by coating in oil and place in skillet until blackened. I just used a 16 oz. jar of roasted red peppers, drained. 16 oz. jar=3/4 c.

**I just used 1/2 c. pickled vidalia onion strips, drained (Mt Olive brand). Pickled onion adds extra flavor.

Ooey Gooey Lemon Cookies

1/2 c. butter, softened
8 oz. cream cheese, softened
1 t. lemon zest
1 1/2 c. sugar
1 egg, room temperature
1 t. vanilla
1 t. lemon extract
2 1/4 c. SR flour
1/2 c. powdered sugar

Preheat oven to 350. Beat butter, cream cheese, lemon zest, and sugar until well blended. Add egg, vanilla, and lemon extract. Add in flour and powdered sugar, beating on low. Use a large cookie scoop to scoop dough. Roll into a ball, and roll in remaining powdered sugar. Place on cookie sheet and bake 8-11 minutes until they are no longer wet on top. Cool completely.

Mississippi Mud Sheet Cake

For the cake:
4 eggs
2 c. sugar
2 sticks butter, melted
2 t. vanilla
1 1/2 c. SR flour
1/3 c. cocoa
1 c. coconut, flaked, optional
1/2 c. pecans, chopped, optional
For the Frosting:
7 oz. marshmallow fluff
1 stick butter, melted
1/3 c. cocoa
2 t. vanilla
6-8 T. milk
4 c. powdered sugar, divided*

Preheat oven to 350. Spray 9x13 dish. Beat eggs with mixer until thick. Add sugar and vanilla. Beat to combine. Whisk together butter, flour, cocoa, coconut and pecans. Add to egg mixture and stir until well incorporated. Pour into pan and bake 25-28 minutes. While baking, make the frosting. Stir together butter and cocoa. Add vanilla and 2 c. powdered sugar. Beat well and gradually add in half the milk. Add in remaining powdered sugar. Beat until smooth, adding more milk if needed to reach spreading consistency. When cake is done, immediately remove from oven and spread marshmallow fluff on top. Spread frosting over marshmallow cream and use knife to swirl them together. Enjoy!

*4 c . powdered sugar makes this a very rich cake. I will cut it in half the next time I make it.

1st picture is just after frosting; 2nd picture is ready to eat.

Rhubarb Dump Cake

1 lb. (4 c.) rhubarb, strings removed, cut into 1/2" pieces
1/2 c. sugar
3 oz. pkg. strawberry jello
1 box white cake mix
1 c. water
1/3 c. butter, melted and cooled slightly

Preheat oven to 30. Place rhubarb in sprayed 9x13 dish. Sprinkle sugar evenly over rhubarb. Sprinkle jello over. Combine cake mix, water, and cooled melted butter. Pour over rhubarb and spread to completely cover rhubarb. Bake for 45 minutes until browned. Serve warm with whipped cream or ice cream. Yum!
1st picture: 1st : covered with sugar; 2nd : jello added; 3rd picture: ready for the oven' 4th picture: ready to eat!

Philly Cheesesteak Casserole

1 1/2 lbs beef strips
2-3 bell peppers, I used 1 green, 1 red, and 1 orange, cut in slices
1/2 onion, cut in slices
1 clove garlic, minced
1 t. seasoning salt
6 slices smoked provolone cheese
4 eggs
1/4 c. heavy cream
1 t. hot sauce
1 t. Worcestershire sauce

Preheat oven to 350. Spray a 1 1/2 qt dish. Place meat in skillet and cook over medium heat. Add peppers, onions, garlic, and salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened. Pour in baking dish. Place cheese slices on top of beef mixture. Beat eggs, cream, hot sauce and Worcestershire sauce in bowl until combined. Pour over cheese. Place dish in oven and bake for 35 minutes, until eggs are set. Let sit for 5 minutes before slicing and serving. yummy! Recipe may be doubled for 9x13. Pictures: 1st: meat cooking; 2nd: in baking dish before baking; 3rd: after baking; 4th: ready to eat.