6 red potatoes - cut up into about 2 inch chunks
Garlic
Red Bell Pepper
Green Pepper
Onion
Jalapeno
Bacon
Milk
Butter
Salt
Cook potatoes in microwave (for 10-12 minutes)- cover potatoes half way with water - add garlic clove, cover top of bowl with saran wrap
Remove - drain water - mash and add remaining ingredients to your liking!
Hungry Girl - Lord of the Onion Rings
One large onion
2 cups Fiber One
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of seasoning salt
Blend in blender or Magic Bullet works great!
Place mixture in ziplock bag
1/4 cup of egg beaters
Dip onions in egg and drop in bag - shake.
These coat very well! I also sliced up a few red bell peppers - delicious as well! I want to try jalapenos and pickles!
Bake 20 minutes at 375.
ENJOY!!
2 cups Fiber One
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of seasoning salt
Blend in blender or Magic Bullet works great!
Place mixture in ziplock bag
1/4 cup of egg beaters
Dip onions in egg and drop in bag - shake.
These coat very well! I also sliced up a few red bell peppers - delicious as well! I want to try jalapenos and pickles!
Bake 20 minutes at 375.
ENJOY!!
Dawn's Spaghetti Sauce II
Onion
Garlic
1 1/2 Cans Tomato Sauce
1 or 2 Cans Petite Diced Tomatoes with sweet Onion
1 Can Tomato Paste
1/2 Cup Chicken Broth
Seasoning Blend Frozen Vegetables - Onions, Red and Green Peppers, Celery - PICTSWEET Brand
1 TB Splenda
Basil
Chili Powder
Coriander
Salt
Pepper
Red Pepper Flakes
Olive Oil
Saute onion and garlic. Add remaining ingredients. Serve with whole wheat pasta.
Garlic
1 1/2 Cans Tomato Sauce
1 or 2 Cans Petite Diced Tomatoes with sweet Onion
1 Can Tomato Paste
1/2 Cup Chicken Broth
Seasoning Blend Frozen Vegetables - Onions, Red and Green Peppers, Celery - PICTSWEET Brand
1 TB Splenda
Basil
Chili Powder
Coriander
Salt
Pepper
Red Pepper Flakes
Olive Oil
Saute onion and garlic. Add remaining ingredients. Serve with whole wheat pasta.
Fiber One Onion Rings
I found this recipe in my Hungry Girl set of recipe cards. I was a little skeptical at first - however they are DELICIOUS!!!!!!!!
1 large onion
1/2 cup Fiber One bran cereal (original)
1/4 cup fat-free liquid egg substitute
Dash salt
I also added:
Onion Powder
Garlic Powder
Pepper
Cayenne Pepper
Preheat oven to 375 degrees.
Cut onion into 1/2 inch thick wide slices - mine were about 1/4 of an inch. I am not good at cutting onions into rings :).
Using a blender or food processor, grind Fiber One to a breadcrumb like consistency. I used my Magic Bullet - that worked GREAT!
Pour Fiber One mixture into a bowl or plastic baggie. I found the plastic bag to work great. I placed a little in the bag at a time - and shook around to coat.
Fill a small bowl with egg substitute. One by one, coat each ring first in egg and then in the crumb mixture (give each ring a shake after the egg bath).
Evenly place rings on a baking sheet - I covered my sheet with foil - directions said to spray with nonstick spray - mine did not stick to foil. I did not use spray.
Bake in the oven for 20 to 25 minutes. Again my onions were pretty thin - so it may take longer than 25 minutes if you cut them in 1/2 inch rings.
ENJOY!!! great with ketchup
Spicy Rice and Beans
This mixture would be great inside a flour shell. Chicken added would be great as well. I ate avocado with this dish. Delicious! If you like spicy - this is a great recipe. If you do not - than just omit spicy items :).
2 TB olive oil (you do not need to use any oil-just used it since it is a healthy fat)
1 onion diced
2 tsp minced garlic
1/2-1 green pepper chopped (I just threw in some I had frozen)
1 jalapeno (I just threw some in that I had frozen)
1 TB chili powder
1 tsp cumin
1/2-1 TB crushed red pepper
2 cans diced tomatoes with sweet onion (best choice) undrained
1-2 cups frozen corn
1 can black beans (rinsed)
1 cup minute brown rice
Saute onions, peppers, garlic, green pepper, jalapeno. I mainly just heated them, than added other ingredients. Simmer or low until corn, beans are softened.
Cook rice in microwave. Add to mixture! ENJOY!!!
Veggie Soup
1 Onion
1 Spoonful minced garlic
6 Potatoes cubed
7 Carrots
3 Celery Stalks
3 Cans of Swanson Vegetable Broth
1 cup of lentils
Fresh Cilantro
Simmer all ingredients - until potatoes and carrots are tender.
1 Spoonful minced garlic
6 Potatoes cubed
7 Carrots
3 Celery Stalks
3 Cans of Swanson Vegetable Broth
1 cup of lentils
Fresh Cilantro
Simmer all ingredients - until potatoes and carrots are tender.
Dawn's Lentil Soup
So I am trying to eat healthy. I got this recipe from You on a Diet - Dr. Oz and Dr. Roizen's Guide to Losing Weight - LOVE THOSE GUYS!!!! There are actually two different recipes - just combined the two.
1 cup lentils
5 carrots
5 celery stalks
2 cans diced tomatoes with onions
6 cups of water (lost count of how much I put in there)
Fresh Cilantro
Cumin - 1/2 tsp
Curry 1 1/2 tsp - to taste
Coriander - 1/2 tsp
1 onion
2 cloves garlic
Salt
Pepper
To give it more taste - I would suggest using Vegetable or Chicken Broth - I was going for healthy.
Cook onion, garlic, celery, carrots. Add water or broth - and remaining ingredients.
1 cup lentils
5 carrots
5 celery stalks
2 cans diced tomatoes with onions
6 cups of water (lost count of how much I put in there)
Fresh Cilantro
Cumin - 1/2 tsp
Curry 1 1/2 tsp - to taste
Coriander - 1/2 tsp
1 onion
2 cloves garlic
Salt
Pepper
To give it more taste - I would suggest using Vegetable or Chicken Broth - I was going for healthy.
Cook onion, garlic, celery, carrots. Add water or broth - and remaining ingredients.
Poblano Chicken Enchilada Casserole
Shannon found this recipe on allrecipes.com. It is very good.
6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced (did not include in our recipe)
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese
Directions
1. Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
4. Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
5. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Pumpkin Spice Muffins
1 box spice cake mix
1 can pumpkin
Combine top ingredients. Bake 17 minutes at 400 degrees.
Makes 12 muffins.
Corn and Black Bean Burgers
1 15 oz can of black beans - drained and rinsed - soak up water with paper towels
1/2 onion
1/2 bell pepper
3 garlic cloves - I used minced garlic
1/4 cup of corn
1/4 cup of bread crumbs
1/2 TB Cumin - or more
1/2 TB Chili powder - or more
1/2 tsp of red pepper flakes
1 tsp onion powder
1 egg
1/2 tsp salt
Pepper to taste
This made about 4 patties. I used 100% whole grain Earth Grain - thin sandwich buns. I broiled them to toast them.
In food processor combine onion, garlic and bell pepper. Add beans and pulse several times to mash beans. Stir in remaining ingredients - with bread crumbs and egg being last - you may need to add more bread crumbs. One recipe said to add egg last so that you can taste your mixture prior to adding it, in case you want to add more ingredients. I made into patties than refrigerated. Cooked on George Foreman.
1/2 onion
1/2 bell pepper
3 garlic cloves - I used minced garlic
1/4 cup of corn
1/4 cup of bread crumbs
1/2 TB Cumin - or more
1/2 TB Chili powder - or more
1/2 tsp of red pepper flakes
1 tsp onion powder
1 egg
1/2 tsp salt
Pepper to taste
This made about 4 patties. I used 100% whole grain Earth Grain - thin sandwich buns. I broiled them to toast them.
In food processor combine onion, garlic and bell pepper. Add beans and pulse several times to mash beans. Stir in remaining ingredients - with bread crumbs and egg being last - you may need to add more bread crumbs. One recipe said to add egg last so that you can taste your mixture prior to adding it, in case you want to add more ingredients. I made into patties than refrigerated. Cooked on George Foreman.
Hungry Girl Muffins
I got this from the Hungry Girl cookbook.
1 Chocolate Cake Mix - I used Pillsbury - Fudge
1 can pumpkin (found by the canned fruit)
Mix and place in muffin tin.
Bake at 400 degrees for 20 minutes. I think I overbaked mine a bit, but they still were moist. I think next time I will add cinnamon to this recipe. I couldn't believe how they raised.
You can also make a cake. Add 2 eggs, 1 can pumpkin and 1 cup of water. This is VERY YUMMY and moist.
Bread Machine Whole Wheat Pizza Crust
I made this for supper tonight. It was my first bread machine whole wheat crust - it turned out better than I thought. It is not crispy - maybe if it was cooked longer than it would get that way. But I like mine soft.
Place ingredients in bread machine.
1 cup + 4 tablespoons water
2 tablespoons olive oil
3 cups bread flour (I used whole wheat flour)
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons active dry yeast
Makes 2 12 inch or 1 16 deep dish. I just placed the dough on a cookie sheet.
Bake 400 degrees - 20 minutes. I placed sauce, pepperoni, onions and green peppers on - baked for 15 minutes than added cheese.
Dawn's Meatballs
1 egg
onion
1 lb hamburger
1/3 cups x 3 stove top stuffing
Ketchup
BBQ sauce
Sauce:
Onion
1 cup brown sugar
1 1/2 cup ketchup
1 cup BBQ sauce
375 degrees - 1 hour 10 minutes - cover last 20 minutes
onion
1 lb hamburger
1/3 cups x 3 stove top stuffing
Ketchup
BBQ sauce
Sauce:
Onion
1 cup brown sugar
1 1/2 cup ketchup
1 cup BBQ sauce
375 degrees - 1 hour 10 minutes - cover last 20 minutes
Macaroni Salad
1 can sweet and condensed milk
2 cups of Miracle Whip
1/4 cup vinegar - apple cider
1/2 cup sugar
1 onion diced
1 green pepper diced
2 large carrots shredded
16 oz curly macaroni - Rotini
Cook noodles - rinse with cold water.
Add ingredients - mix.
2 cups of Miracle Whip
1/4 cup vinegar - apple cider
1/2 cup sugar
1 onion diced
1 green pepper diced
2 large carrots shredded
16 oz curly macaroni - Rotini
Cook noodles - rinse with cold water.
Add ingredients - mix.
Cheesy Corn Bake
2 TB butter or margarine
4 tsp all purpose flour
1/8 tsp garlic powder
3/4 cup milk
6 oz. sharp cheddar cheese
1 (3 oz) pkg cream cheese, cubed
3 (10 oz) pkgs frozen whole kernel corn, thawed (I use one package)
3 oz ham, diced (I do not use the ham)
In a large saucepan, melt margarine or butter
Stir in four and garlic powder
Add milk all at once
Cook, stirring constantly, over medium heat until thickened and bubbly
Stir in cheese
Cook, stirring constantly, over low heat until melted
Stir in corn and ham
Transfer mixture to a 2 quart casserole dish
Bake at 350 degrees for 45 minutes.
4 tsp all purpose flour
1/8 tsp garlic powder
3/4 cup milk
6 oz. sharp cheddar cheese
1 (3 oz) pkg cream cheese, cubed
3 (10 oz) pkgs frozen whole kernel corn, thawed (I use one package)
3 oz ham, diced (I do not use the ham)
In a large saucepan, melt margarine or butter
Stir in four and garlic powder
Add milk all at once
Cook, stirring constantly, over medium heat until thickened and bubbly
Stir in cheese
Cook, stirring constantly, over low heat until melted
Stir in corn and ham
Transfer mixture to a 2 quart casserole dish
Bake at 350 degrees for 45 minutes.
Mexican Stuffed Shells
1 pound ground beef
1 (12 oz) jar picante sauce
1/2 cup water
1 (8 oz) can tomato sauce
1 can chopped green chilies, drained
4 ounces (1 cup) shredded Monterey Jack cheese
1 (6 oz) can french fried onions (I use more than recipe calls for)
12 jumbo size shells. . . for stuffing - cook and drain pasta according to package directions.
Brown ground beef in a large skillet, drain. In a bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup of the sauce mixture into the ground beef and add the chilies, 1/2 cup cheese, and 1/2 can french fried onions; mix well. Pour 1/2 of the remaining sauce mixture on the bottom of a 9"x12" baking dish that has been sprayed with pan release. Stuff cooked shells with the meat mixture. Arrange filled shells in baking dish and pour remaining sauce over shells. Cover with foil and bake 350 degrees for 30 minutes.
Top with remaining cheese and onions; bake uncovered for 5 minutes longer.
1 (12 oz) jar picante sauce
1/2 cup water
1 (8 oz) can tomato sauce
1 can chopped green chilies, drained
4 ounces (1 cup) shredded Monterey Jack cheese
1 (6 oz) can french fried onions (I use more than recipe calls for)
12 jumbo size shells. . . for stuffing - cook and drain pasta according to package directions.
Brown ground beef in a large skillet, drain. In a bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup of the sauce mixture into the ground beef and add the chilies, 1/2 cup cheese, and 1/2 can french fried onions; mix well. Pour 1/2 of the remaining sauce mixture on the bottom of a 9"x12" baking dish that has been sprayed with pan release. Stuff cooked shells with the meat mixture. Arrange filled shells in baking dish and pour remaining sauce over shells. Cover with foil and bake 350 degrees for 30 minutes.
Top with remaining cheese and onions; bake uncovered for 5 minutes longer.
Meta's Southwest Chicken Pasta
It stole this recipe from Jodi Dearmond's blog http://dearmondrecipes.blogspot.com/ - I was delicious! Spicy - you could really taste the chili powder!
Ingredients
1/2 - 1 lb. grilled chicken, sliced
1 can diced tomatoes (I used Best Choice - Petite Diced Tomatoes and Sweet Onion)
1 can tomato sauce
1/2 onion, chopped
1 clove garlic, chopped (I used mined garlic)
1 T. chili powder
1/2 T. cumin
Salt & Pepper to taste
Pasta (Angel Hair, Penne, Rotini) I used whole wheat Rotini
Method
Saute onions and garlic in butter and olive oil until soft (I did not use oil). Add sauce, tomatoes, and seasonings. Add chicken and serve over pasta.
Ingredients
1/2 - 1 lb. grilled chicken, sliced
1 can diced tomatoes (I used Best Choice - Petite Diced Tomatoes and Sweet Onion)
1 can tomato sauce
1/2 onion, chopped
1 clove garlic, chopped (I used mined garlic)
1 T. chili powder
1/2 T. cumin
Salt & Pepper to taste
Pasta (Angel Hair, Penne, Rotini) I used whole wheat Rotini
Method
Saute onions and garlic in butter and olive oil until soft (I did not use oil). Add sauce, tomatoes, and seasonings. Add chicken and serve over pasta.
Dawn's Spaghetti Sauce
1 sweet onion
1/4 c. green peppers (I actually just threw in some frozen diced green peppers)
Garlic (I just threw in about two spoonfuls from a container of garlic that I purchased from Sam's)
1 TB sugar
1 1/2 cup Chicken Broth
1 can tomato sauce
12 oz can of Tomato Paste
1 can - Best Choice - Petite Diced Tomatoes and Sweet Onion
Basil
Oregano
Salt
Pepper
Brown Hamburger - in one pan.
Sauce
In another pan:
Saute onion and green peppers for 5 minutes. (I did not use any oil)
Add garlic - saute for 1 more minute
Add Chicken Broth (I originally only added 1 cup, but just poured more in to make the mixture thinner.
Add paste, sugar and tomatoes.
Used sauce on whole wheat pasta without meat. Added meat in some of the sauce for Shannon.
1/4 c. green peppers (I actually just threw in some frozen diced green peppers)
Garlic (I just threw in about two spoonfuls from a container of garlic that I purchased from Sam's)
1 TB sugar
1 1/2 cup Chicken Broth
1 can tomato sauce
12 oz can of Tomato Paste
1 can - Best Choice - Petite Diced Tomatoes and Sweet Onion
Basil
Oregano
Salt
Pepper
Brown Hamburger - in one pan.
Sauce
In another pan:
Saute onion and green peppers for 5 minutes. (I did not use any oil)
Add garlic - saute for 1 more minute
Add Chicken Broth (I originally only added 1 cup, but just poured more in to make the mixture thinner.
Add paste, sugar and tomatoes.
Used sauce on whole wheat pasta without meat. Added meat in some of the sauce for Shannon.
Black Bean Brownies
So I am obsessed with the Dr. Oz show! On his show a few days ago he had a guest named Kim Bensen who had lost 200 lbs. She shared with Dr. Oz one of her dessert recipes - brownies that had black beans. You can also find this recipe on her website http://kimbensen.com/ - but it is a little different. I made these brownies last night - and they aren't bad. You should give them a try. Calories - 176 per brownie (pan makes 12 brownies) that included the icing - which I didn't put on.
Brownies
Ingredients
1 - 15 oz can black beans, drained and rinsed
½ cup agave syrup (cost a little over $6.50 at Wal-Mart)
½ cup self-rising flour (I used all purpose)
½ cup egg whites
¼ cup unsweetened cocoa
2 tsp vanilla
1 tsp baking powder
6 tbsp mini semisweet chocolate chips (I used regular size but used only 4 TB)
Directions
In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
Frosting
Ingredients
6 oz fat-free cream cheese
¼ cup agave syrup
2 tbsp vanilla extract
2 tbsp semisweet mini chocolate chips, melted.
Directions
Preheat oven to 350º. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!
Brownies
Ingredients
1 - 15 oz can black beans, drained and rinsed
½ cup agave syrup (cost a little over $6.50 at Wal-Mart)
½ cup self-rising flour (I used all purpose)
½ cup egg whites
¼ cup unsweetened cocoa
2 tsp vanilla
1 tsp baking powder
6 tbsp mini semisweet chocolate chips (I used regular size but used only 4 TB)
Directions
In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
Frosting
Ingredients
6 oz fat-free cream cheese
¼ cup agave syrup
2 tbsp vanilla extract
2 tbsp semisweet mini chocolate chips, melted.
Directions
Preheat oven to 350º. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!
FunFetti Cake Mix Cookies
I LOVE these cookies!!! Makes almost 3 dozen cookies using a small cookie scoop.
1 Pillsbury FunFetti Cake Mix
2 eggs
1/4 cup oil
These do not flatten out very much - I had to press them down a little.
These are moist in the inside and a little crisp on the outside - PERFECT.
Bake 375 degrees for 11 minutes.
1 Pillsbury FunFetti Cake Mix
2 eggs
1/4 cup oil
These do not flatten out very much - I had to press them down a little.
These are moist in the inside and a little crisp on the outside - PERFECT.
Bake 375 degrees for 11 minutes.
Stuffed French Bread
Here are a few pictures of the Stuffed French Bread. When we made this one, we added a can of rotel.
Cheese Ball
Mix all ingredients and form a ball. Refrigerate. Serve with Ritz crackers!
1 block of cream cheese
1 package of dried beef - cut up
Green onions - cut up
1/2 tsp of seasoning salt
When making this I wear plastic gloves and mix with my hands. Makes it a lot easier!
1 block of cream cheese
1 package of dried beef - cut up
Green onions - cut up
1/2 tsp of seasoning salt
When making this I wear plastic gloves and mix with my hands. Makes it a lot easier!
OROWEAT Sandwich Thins
I am so addicted to these sandwich buns! You can use them for hot or cold sandwiches as well as hamburger buns!
The whole “set”, top and bottom are only 100 calories, 1 WW, 1 gram of fat, zero cholesterol, 230 milligram of sodium, 21 grams of carbohydrates, 5 grams of dietary fiber, 2 gram of sugar and 5 grams of protein.
You can purchase these at Wal-Mart in Junction City and Topeka. At Sam's in Topeka, not sure if Salina Sam's carries them yet. But you can get a 16 pack for only $4.56 at Sam's. They come in two packs of 8. At Wal-Mart they cost on sale $2.50 for 8. I know the Country Mart carries some brand of thins - but not sure if they are 100% whole grain!
Ways in which I use the buns! I love toasting them under the broiler for hamburger buns. They are also very good to make egg mcmuffins in place of the english muffin. I toast them on the skillet. Today I actually toasted them in the toaster for a peanut butter and jelly sandwich - pretty good. And for a snack today - I toasted them again (which made the buns a little crunchy - and had Deli Thin Sliced Smoked Chicken Breast and lettuce - this was so AWESOME. I also have placed salami, pepperoni and onions on the buns and broiled them for a hot sandwich. Can't wait to have another.
They have other varieties besides whole wheat - I believe they had a honey wheat and a multi grain.
I hope you give them a try!
Spicy Chili Bean Cheddar Baked Burritos
So we were going to have soft tacos for supper, but instead we decided to throw in other ingredients and not use the taco seasoning. Turned out pretty YUMMY!!!
Meat Mixture:
1 lb ground beef with diced onions- (brown hamburger and onion)
Add the following:
Add more diced onions - to your taste
1 can of diced sweet onion and tomato (drained) (best choice)
1/2 can of cheddar cheese soup
1 can Bush's Chili Beans - Mild (sauce drained)
Fresh jalapeno - can be omitted
Spray baking dish so burritos do not stick.
Create burritos and place in pan.
Sprinkle with cheddar cheese - I used Kraft fat free cheddar cheese - baked a little weird, but was good!
Garnish with lettuce
This dish was a little spicy - but DELICIOUS!! We only made four burritos - and saved the rest of the meat mixture for tomorrow nights supper.
Meat Mixture:
1 lb ground beef with diced onions- (brown hamburger and onion)
Add the following:
Add more diced onions - to your taste
1 can of diced sweet onion and tomato (drained) (best choice)
1/2 can of cheddar cheese soup
1 can Bush's Chili Beans - Mild (sauce drained)
Fresh jalapeno - can be omitted
Spray baking dish so burritos do not stick.
Create burritos and place in pan.
Sprinkle with cheddar cheese - I used Kraft fat free cheddar cheese - baked a little weird, but was good!
Garnish with lettuce
This dish was a little spicy - but DELICIOUS!! We only made four burritos - and saved the rest of the meat mixture for tomorrow nights supper.
Grandma Hoy's Pecan Pie
Today I finally got out my new Pampered Chef pie plate that I received last Christmas and made a Pecan Pie! The plate was a bit too deep for my recipe - oh well - I love a lot of crust.
Crust
1 3/4 cup sifted flour
1 tsp salt
1/2 cup oil
4 TB milk
Pie Filling
1/4 cup butter - softened
3 eggs
3/4 cup sugar
1/4 t. salt
1 cup corn syrup
1 1/2 tsp vanilla
1 1/2 cup chopped pecans (chopped with knife)
Bake 350 degrees for 40 - 50 minutes.
Baked Pizza Mac
This recipe came from this year's Dickinson County Historical Society's cookbook that my students organized and designed. The cook that contributed this recipe was Joanna Berry. Served with mixed vegetables.
1 can 14 oz pizza sauce, divided.
1 pkg. Kraft Macaroni and Cheese - prepared as directed on box
1 lb. ground beef, cooked and divided
1 egg
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder (I used minced garlic)
1/2 Cup Shredded Mozzarella Cheese - I put more on it.
Preheat oven 400 degrees.
Remove and set aside 1/4 cup of the pizza sauce for later use. Combine the prepared mac and cheese, two thirds of the meat, the remaining pizza sauce, egg, and seasonings. Spoon evenly into a 9 x 9 dish. Top with the remaining meat and reserved 1/4 cup pizza sauce (combine sauce and meat); sprinkle with cheese.
Bake 15 minutes. Let stand 5 minutes before serving.
We served this with Birds Eye Steamfresh mixed vegetables. Tasted great with the pizza dish.
I think this recipe would be great with onions and diced tomatoes. If you have picky eaters, this dish is a great one to have.
1 can 14 oz pizza sauce, divided.
1 pkg. Kraft Macaroni and Cheese - prepared as directed on box
1 lb. ground beef, cooked and divided
1 egg
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder (I used minced garlic)
1/2 Cup Shredded Mozzarella Cheese - I put more on it.
Preheat oven 400 degrees.
Remove and set aside 1/4 cup of the pizza sauce for later use. Combine the prepared mac and cheese, two thirds of the meat, the remaining pizza sauce, egg, and seasonings. Spoon evenly into a 9 x 9 dish. Top with the remaining meat and reserved 1/4 cup pizza sauce (combine sauce and meat); sprinkle with cheese.
Bake 15 minutes. Let stand 5 minutes before serving.
We served this with Birds Eye Steamfresh mixed vegetables. Tasted great with the pizza dish.
I think this recipe would be great with onions and diced tomatoes. If you have picky eaters, this dish is a great one to have.
My Favorite Kitchen Gadget is. . . the NICER DICER
Do you own a Nicer Dicer?
I LOVE my Nicer Dicer. If you do not have one of these you are missing out! It makes life so much easier when needing to chop vegetables. I use mine every time I need to dice onions, green peppers, carrots, celery, jalapenos, potatoes, etc. - the list goes on. This gadget is easy to clean - I just throw mine in the dishwasher. I have had mine for two years now - and it still chops great. My mom and sisters all love theirs! I use mine several times a week. I actually have two in my drawer, since I use them so much! You can get yours at Bed Bath and Beyond - or even cheaper on ebay or Amazon.
Dawn's Sweet, Sour and Spicy Sauce over Chicken and Brown Rice
Tonight we had this meal. I think I finally got the sauce right! I came up with this recipe because I love the sauce on the outside of meatloaf - brown sugar, ketchup and mustard. I also love the sauce that is used to create the Water Chestnut appetizers. After reading several sweet and sour recipes that contained brown sugar and ketchup, this is what I cam up with. This sauce is also great over pork chops.
2 chicken breasts
Sauce
1 cup of ketchup
2 TB brown sugar
1 TB worcestershire sauce
1 TB distilled white vinegar
1/2 tsp paprika
1 small jalapeno diced
1/2 tsp chili powder
1 small onion diced
1 garlic clove (I purchased the huge container of minced garlic from Sam's Club, which is very convenient for recipes that call for garlic - I am just estimating 1 clove, I just threw a spoonful into the sauce)
1 cup of brown rice - makes two servings (cook as directed on box)
In sauce pan - mix sauce ingredients and bring to a simmer.
In the mean time in another pan, cook 2 chicken breasts in garlic (no need to add oil) I purchase the frozen small 5 oz chicken breasts from Sam's Club very convenient. Cook the chicken (with some garlic) until it is almost done prior to adding the sauce. Add about 1/4 of the sauce in the pan to finish cooking the chicken in (cover each chicken breast). Cover and simmer for a while and flip chicken. Add more sauce about 1/4 to cover each chicken breast or scoop up some of the sauce that is in the pan. Cook until chicken is done.
Save about 1/2 of the sauce to put over the rice. I just scooped some of the sauce onto the rice after it was on each plate.
Side dish - Birds Eye Steamfresh mixed vegetable and the Sister Schubert's dinner rolls.
2 chicken breasts
Sauce
1 cup of ketchup
2 TB brown sugar
1 TB worcestershire sauce
1 TB distilled white vinegar
1/2 tsp paprika
1 small jalapeno diced
1/2 tsp chili powder
1 small onion diced
1 garlic clove (I purchased the huge container of minced garlic from Sam's Club, which is very convenient for recipes that call for garlic - I am just estimating 1 clove, I just threw a spoonful into the sauce)
1 cup of brown rice - makes two servings (cook as directed on box)
In sauce pan - mix sauce ingredients and bring to a simmer.
In the mean time in another pan, cook 2 chicken breasts in garlic (no need to add oil) I purchase the frozen small 5 oz chicken breasts from Sam's Club very convenient. Cook the chicken (with some garlic) until it is almost done prior to adding the sauce. Add about 1/4 of the sauce in the pan to finish cooking the chicken in (cover each chicken breast). Cover and simmer for a while and flip chicken. Add more sauce about 1/4 to cover each chicken breast or scoop up some of the sauce that is in the pan. Cook until chicken is done.
Save about 1/2 of the sauce to put over the rice. I just scooped some of the sauce onto the rice after it was on each plate.
Side dish - Birds Eye Steamfresh mixed vegetable and the Sister Schubert's dinner rolls.
Birds Eye Steamfresh Frozen Vegetables
Birds Eye Steamfresh - microwavable vegetables - about $1.50 at Wal-Mart. I was quite impressed with the flavor of these steamfresh vegetables. They make a very simple and quick side dish. You just place the bag in the microwave for 5 minutes and whalaa, a side dish to feed 4 to 5 people. You can also get a coupon for $1.00 off two bags of vegetables on their website. http://www.birdseyesteamfresh.com/
The one that we had tonight was the one shown in the picture - it was good as always! I have other flavors I can't wait to try as well. There are several brands of microwavable vegetables. I also purchased several of the Great Value brand microwavable frozen vegetables, which were only $1.00 a bag - so that I could compare the taste. As soon as we try one, I will make a post.
Sister Schubert's Homemade Rolls
I love these rolls! If you have never tried them - TRY THEM!!! You will love them as well, if you are a bread lover! I purchase a bag of 30 rolls at Sam's Club for $5.82. They do taste just like homemade rolls. They are precooked, you just pop them in the oven for approximately 8 minutes to brown/warm.
Warm Winter Lemon Cake
Warm Winter Lemon Cake
This recipe came from Kraft Food magazine. This is very delicious warm! Nice sweet lemon flavor. You can also add lemon juice to make it more tart.
1 pkg. yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkgs. Instant Lemon pudding
1/3 cup sugar
2 tbsp powdered sugar
350 degrees - greased pan 9 x 13
Make cake according to directions. Pour batter into a greased 9 x 13 pan.
Pour milk and water into bowl. Add pudding mixes and sugar. Beat with whisk 2 minutes or until well blended. Pour over batter.
Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 to 1 hour. Sprinkle with powdered sugar. Refrigerate leftovers.
I love reheating my leftover piece of cake in the microwave. So good warm!
This recipe came from Kraft Food magazine. This is very delicious warm! Nice sweet lemon flavor. You can also add lemon juice to make it more tart.
1 pkg. yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkgs. Instant Lemon pudding
1/3 cup sugar
2 tbsp powdered sugar
350 degrees - greased pan 9 x 13
Make cake according to directions. Pour batter into a greased 9 x 13 pan.
Pour milk and water into bowl. Add pudding mixes and sugar. Beat with whisk 2 minutes or until well blended. Pour over batter.
Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 to 1 hour. Sprinkle with powdered sugar. Refrigerate leftovers.
I love reheating my leftover piece of cake in the microwave. So good warm!
Hungry Jack Casserole
Hungry Jack Casserole
1 lb. lean ground beef
1 can pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 tsp. minced onion
1 can biscuits
1 cup shredded cheddar cheese
Brown meat. Stir in pork and beans, barbecue sauce, brown sugar, and onion. Heat until bubbly. Pour into 2 1/2 quart casserole. Cut biscuits in half to form 20 1/2 circles.
Place cut side down around edge and sprinkle cheese over the top.
Bake 375 degrees 14 to 16 minutes
Serves 4
1 lb. lean ground beef
1 can pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 tsp. minced onion
1 can biscuits
1 cup shredded cheddar cheese
Brown meat. Stir in pork and beans, barbecue sauce, brown sugar, and onion. Heat until bubbly. Pour into 2 1/2 quart casserole. Cut biscuits in half to form 20 1/2 circles.
Place cut side down around edge and sprinkle cheese over the top.
Bake 375 degrees 14 to 16 minutes
Serves 4
Smokey Potato Beef Casserole
Smokey Potato Beef Casserole
Brown in large skillet:
1 1/2 - 2 lbs. ground beef
1 onion - salt and pepper
Shut off heat and add:
1 can kidney beans
1 can diced tomatoes
3-4 slices of raw bacon
4 sliced raw potatoes
1 tsp. liquid smoke
1 can pork and beans
Place in 9 x 13 dish. Lay bacon on top. Bake 1 1/2 hours.
Brown in large skillet:
1 1/2 - 2 lbs. ground beef
1 onion - salt and pepper
Shut off heat and add:
1 can kidney beans
1 can diced tomatoes
3-4 slices of raw bacon
4 sliced raw potatoes
1 tsp. liquid smoke
1 can pork and beans
Place in 9 x 13 dish. Lay bacon on top. Bake 1 1/2 hours.
Sweet and Saucy
This recipe came from one of the Kraft Food magazines. I love this sauce on chicken.
1/2 cup Catalina Dressing
1/2 cup Apricot Jam
1/2 package of dry onion soup mix
Chicken can be cooked in sauce in oven. Or just poured over cooked chicken.
1/2 cup Catalina Dressing
1/2 cup Apricot Jam
1/2 package of dry onion soup mix
Chicken can be cooked in sauce in oven. Or just poured over cooked chicken.
Potato and Corn Chowder
This is my FAVORITE!!!! I found this on the AllRecipes.com website.
1 bag of hashbrowns (4 cups) I use red potatoes instead of frozen
1 can corn undrained
1 can cream style corn
1 can evaporated milk (I sometimes use 2 cans)
8-10 slices crumbled bacon (I use the precooked bacon - I brown it to make it crispy)
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 chopped onion (the original recipe did not call for onion, but I added it anyway.)
Place all ingredients into a crock pot. Cook on low for 7 hours or high for 3 hours.
1 bag of hashbrowns (4 cups) I use red potatoes instead of frozen
1 can corn undrained
1 can cream style corn
1 can evaporated milk (I sometimes use 2 cans)
8-10 slices crumbled bacon (I use the precooked bacon - I brown it to make it crispy)
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 chopped onion (the original recipe did not call for onion, but I added it anyway.)
Place all ingredients into a crock pot. Cook on low for 7 hours or high for 3 hours.
Water Chestnuts Bacon Wraps
Water Chestnuts Bacon Wraps
This makes a great party appetizer!
Water Chestnuts
Bacon - cut in half or thirds
3/4 ketchup
1/2 c. sugar
1/3 c. brown sugar
Wrap water chestnuts with piece of bacon. Use toothpick to hold together.
350 degree - 40 minutes without sauce. With sauce 10 minutes.
This makes a great party appetizer!
Water Chestnuts
Bacon - cut in half or thirds
3/4 ketchup
1/2 c. sugar
1/3 c. brown sugar
Wrap water chestnuts with piece of bacon. Use toothpick to hold together.
350 degree - 40 minutes without sauce. With sauce 10 minutes.
Hamburger Pie
Hamburger Pie
This recipe was shared by Barry West in the Home Cooking Dickinson County Style Cookbook, 2005-06. I enjoy making this recipe when I have mashed potatoes left over from a meal. So when the recipe calls for milk - I do not add it to my prepared mashed potatoes, just the egg.
1 medium onion, chopped
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon chili powder
1 can green beans, drained
1 can condensed tomato soup
1/4 cup + 2 tablespoons warm milk
1 egg, beaten
2 cups mashed potatoes
1/4 cup grated sharp cheese
Brown onion and beef; drain the fat. In greased 2 quart casserole, combine beef mixture with salt, pepper, Worcestershire sauce, chili powder, green beans and tomato soup. Beat milk and egg into potatoes. Spoon over beef mixture, top with cheese.
Bake in 350 degree oven for 30 minutes or until heated through.
This recipe was shared by Barry West in the Home Cooking Dickinson County Style Cookbook, 2005-06. I enjoy making this recipe when I have mashed potatoes left over from a meal. So when the recipe calls for milk - I do not add it to my prepared mashed potatoes, just the egg.
1 medium onion, chopped
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon chili powder
1 can green beans, drained
1 can condensed tomato soup
1/4 cup + 2 tablespoons warm milk
1 egg, beaten
2 cups mashed potatoes
1/4 cup grated sharp cheese
Brown onion and beef; drain the fat. In greased 2 quart casserole, combine beef mixture with salt, pepper, Worcestershire sauce, chili powder, green beans and tomato soup. Beat milk and egg into potatoes. Spoon over beef mixture, top with cheese.
Bake in 350 degree oven for 30 minutes or until heated through.
Hot Sauce
Hot Sauce
I obtained this recipe from the 2007-08 Home Cooking Dickinson County Style Cookbook. The cook that shared this recipe was David McClain, who is the Government/Econonics teacher at Abilene High School. I enjoy this sauce on taco salads or just eating it with chips!
1 quart (4 cups) tomato sauce
1 tablespoon chopped garlic
1/2 teaspoon pepper
2 jalapenos (or to taste, or 3 tablespoons of sliced)
1 onion
1 teaspoon salt
1/4 to 1/2 cup water
Pour all ingredients into a blender and blend. Serve with chips or on Mexican food.
I obtained this recipe from the 2007-08 Home Cooking Dickinson County Style Cookbook. The cook that shared this recipe was David McClain, who is the Government/Econonics teacher at Abilene High School. I enjoy this sauce on taco salads or just eating it with chips!
1 quart (4 cups) tomato sauce
1 tablespoon chopped garlic
1/2 teaspoon pepper
2 jalapenos (or to taste, or 3 tablespoons of sliced)
1 onion
1 teaspoon salt
1/4 to 1/2 cup water
Pour all ingredients into a blender and blend. Serve with chips or on Mexican food.
Ground Beef-Stuffed French Bread
I found this recipe in this year's Dickinson County's Historical Society Cookbook. We have made it twice. I like this recipe, but it seems to need something added to it in my opinion. I just can't put my finger on what it should be. Maybe a can of diced tomatoes? Anyway, it still is worth sharing for others to make!
1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped celery
Diced onion (optional)
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 can cream of mushroom
1 can best choice petite diced tomatoes and onions (original recipe did not call for this, just added to give it a little something extra) I had it both ways - liked better with tomatoes.
1 loaf of unsliced French bread
8-12 oz. cheddar cheese
Brown beef, drain. Add green pepper, celery, pepper, Worcestershire sauce, salt and soup: mix well. Simmer for 5 minutes. Cut top from loaf: scoop out center to form shell. Tear enough scooped out bread into pieces to measure 2 cups. (I used all of the bread that I scooped out) Stir bread into ground beef mixture. Spoon mixture into bread shell. Top with cheese; replace top of loaf. Place on baking sheet.
Bake at 350 degrees for 5 to 8 minutes or until heated through and cheese is melted. Cut into slices.
The first time that we made this recipe we used the Wonder bread garlic bread. The second time we used French Bread from the grocery bakery. This also warms up nicely the next day.
Grilled Onions
We found this recipe in the Betty Crocker June 2006 Summer Recipes booklet. Shannon and I love these onions on hamburgers.
1 package of onion soup mix
2 large onions, sliced rings separated
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar
Place onions on center of foil sheet.
Sprinkle with onion soup mix, the brown sugar and vinegar.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Cook on grill over medium heat 10 to 15 minutes - rotating packets 1/2 turn once or twice.
These can also be cooked in the oven for 40 minutes (or until desired tenderness is met) at 350 degrees.
YUM!!!!!!!
1 package of onion soup mix
2 large onions, sliced rings separated
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar
Place onions on center of foil sheet.
Sprinkle with onion soup mix, the brown sugar and vinegar.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Cook on grill over medium heat 10 to 15 minutes - rotating packets 1/2 turn once or twice.
These can also be cooked in the oven for 40 minutes (or until desired tenderness is met) at 350 degrees.
YUM!!!!!!!
Taco Soup
Taco Soup
2 lbs. hamburger (extra lean)
1/4 c. onion (I use whole onion - I love onions!)
1 can green beans
1 can early June peas
1 can whole kernel corn
2 cans chili beans
1 can seasoned tomatoes
1 can Ro-Tel tomatoes and green chilies
1 pkg. taco seasoning
Brown hamburger and onion together; put hamburger mixture and all other ingredients in large pot (do not drain cans). Bring to boil and turn to low and let simmer until flavors blend. Serve with Fritos, sour cream and shredded cheese for toppings.
2 lbs. hamburger (extra lean)
1/4 c. onion (I use whole onion - I love onions!)
1 can green beans
1 can early June peas
1 can whole kernel corn
2 cans chili beans
1 can seasoned tomatoes
1 can Ro-Tel tomatoes and green chilies
1 pkg. taco seasoning
Brown hamburger and onion together; put hamburger mixture and all other ingredients in large pot (do not drain cans). Bring to boil and turn to low and let simmer until flavors blend. Serve with Fritos, sour cream and shredded cheese for toppings.
Dawn's Pico de Gallo
This is an easy pico to make! I have found that the best choice tomatoes and sweet onions taste the best for this recipe. This can be eaten directly after making, however it tastes better cold, and even better the next day - once the flavors have fused together.
2 cans of best choice - Petite Diced Tomatoes and Sweet Onions
1 onion diced
1/2 - 1 Jalapeno - to your liking
Cilantro - to your liking
Great on tacos. We treat this as a salsa and eat it with chips!
2 cans of best choice - Petite Diced Tomatoes and Sweet Onions
1 onion diced
1/2 - 1 Jalapeno - to your liking
Cilantro - to your liking
Great on tacos. We treat this as a salsa and eat it with chips!
Chicken Ole
Today we tried this new recipe. It was pretty good, so I am sharing it with you!
This recipe came from the Dickinson County Historical Society Cookbook. Meta West interviews local cooks whom are featured the last Tuesday of each month in the Abilene paper. My students and I take the stories and recipes that Meta compiles and we create a cookbook. The cookbook features 12 cooks and can be purchased at the Historical Society for $4.95. This was our 7th year creating the cookbook. The cook that shared this recipe in the cookbook was Joanna Berry.
Chicken Ole
1 Can Cream of Chicken
1 Can Cream of Mushroom
8 oz of sour cream
1 Onion Diced
1 1/2 Cups of grated Cheddar Cheese
12 Flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups of cubed, cooked chicken - (I cooked five chicken breasts and cut into pieces)
7 oz. jar salsa (I used about 9 oz)
1/2 cup grated cheddar cheese
In a bowl, combine soups, sour cream, onion and 1 1/2 cups cheese.
Place 1/3 of each of the following in layers in a slow cooker:
torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 or more times.
Cover. Cook on low for 4 to 5 hours.
Sprinkle with remaining 1/2 cup of cheese.
Cover. Cook on low another 15 to 30 minutes.
This recipe came from the Dickinson County Historical Society Cookbook. Meta West interviews local cooks whom are featured the last Tuesday of each month in the Abilene paper. My students and I take the stories and recipes that Meta compiles and we create a cookbook. The cookbook features 12 cooks and can be purchased at the Historical Society for $4.95. This was our 7th year creating the cookbook. The cook that shared this recipe in the cookbook was Joanna Berry.
Chicken Ole
1 Can Cream of Chicken
1 Can Cream of Mushroom
8 oz of sour cream
1 Onion Diced
1 1/2 Cups of grated Cheddar Cheese
12 Flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups of cubed, cooked chicken - (I cooked five chicken breasts and cut into pieces)
7 oz. jar salsa (I used about 9 oz)
1/2 cup grated cheddar cheese
In a bowl, combine soups, sour cream, onion and 1 1/2 cups cheese.
Place 1/3 of each of the following in layers in a slow cooker:
torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 or more times.
Cover. Cook on low for 4 to 5 hours.
Sprinkle with remaining 1/2 cup of cheese.
Cover. Cook on low another 15 to 30 minutes.
Mozzarella Meat Pie
Mozzarella Meat Pie
This recipe came from the DK Historical Society Cookbook.
1 pkg. of refrigerated crescent dinner rolls (I used garlic flavored)
1 lb. ground beef
1/3 cup chopped onion
1/3 cup chopped celery
Salt and Pepper to taste
1 teaspoon oregano flakes
1 small (6 oz.) can tomato paste
2 cups of shredded mozzarella cheese
Line a 9 or 10 inch pie plate with crescent dinner rolls. Press seams together.
Brown ground beef. Add chopped onion and celery; cook until the onions become translucent. Drain and add salt, pepper (to taste) and oregano flakes. Mix in the small can of tomato paste-stir until mixed well. Add 1 cup shredded mozzarella cheese.
Pour into the lined pie plate and top with another cup of Mozzarella shredded cheese.
Bake in 375 degree preheated oven for about 15 minutes or until cheese gets puffy and turns a light golden color.
This recipe came from the DK Historical Society Cookbook.
1 pkg. of refrigerated crescent dinner rolls (I used garlic flavored)
1 lb. ground beef
1/3 cup chopped onion
1/3 cup chopped celery
Salt and Pepper to taste
1 teaspoon oregano flakes
1 small (6 oz.) can tomato paste
2 cups of shredded mozzarella cheese
Line a 9 or 10 inch pie plate with crescent dinner rolls. Press seams together.
Brown ground beef. Add chopped onion and celery; cook until the onions become translucent. Drain and add salt, pepper (to taste) and oregano flakes. Mix in the small can of tomato paste-stir until mixed well. Add 1 cup shredded mozzarella cheese.
Pour into the lined pie plate and top with another cup of Mozzarella shredded cheese.
Bake in 375 degree preheated oven for about 15 minutes or until cheese gets puffy and turns a light golden color.
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