Nichole's Cheeseburger Casserole

Nichole's Cheeseburger Casserole

1 pound ground beef
1 medium onion, chopped
1 tsp minced garlic
1 – 10 ¾ oz can condensed cheddar cheese soup, undiluted
1 – 10 ¾ oz can condensed cream of chicken & mushroom soup, undiluted
½ cup milk
½ tsp dried basil
1/8 tsp pepper
2 cups macaroni, cooked and drained
1 cup Velveeta style cheese; cubed small
½ cup dry bread crumbs
1 T. melted butter

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.

In a mixing bowl, combine soups, milk, basil and pepper; mix well.

Stir in beef mixture.

Fold in macaroni and cheese.

Pour into a greased 9x13" casserole dish.

Toss bread crumbs with butter then sprinkle over the top of casserole.

Bake at 375° (uncovered) for 30 minutes or until cheese is melted and bubbly.

Candied Butternut Squash

Candied Butternut Squash

1 medium/large butternut squash

1/4 cup melted butter

1/4 cup honey

1/2 cup finely chopped pecans (optional)

Cut squash into quarters and scoop seeds out.

Arrange butternut pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel.

Cut squash into 1/2-inch slices and place in a baking dish.

Pour butter and honey over squash, then sprinkle with pecans (if using) and cinnamon. Return to oven and bake for 15 to 25 minutes, until glazed and heated through.

Homemade Enchilada Sauce

Rockin' Robin's Raving Enchilada Sauce

2 c. chicken broth
4 Tblsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5 Tblsp. cold water
5 Tblsp. all purpose flour

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder.)

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps. After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

* Robin's Note:: You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

**My note:: Sauce thickens quickly as it is sits. If you need a thinner sauce, add more chicken broth to finished sauce. Stir briskly over medium heat to blend in broth.

Wow! This was so easy and it taste GREAT!

Cabbage Casserole

Cabbage, Sausage, Beef & Cheese Casserole

1 lb. breakfast style pork sausage
1 lb. ground beef *I used ground turkey this time
1 med. head cabbage, chopped small
1 c. diced tomatoes & chilie's; undrained
1 c. raw rice (long grain)
Salt and pepper to taste
1/4 c. water
1 onion, chopped
1 bell pepper, chopped *I omitted the bell pepper this time as I didn't have any on hand
6 celery stalks, chopped
1 clove garlic, chopped

Brown meats in a large skillet. Drain fat.

Add seasonings, tomatoes, rice and water. Cook 5 minutes.

Add cabbage. Cook 5 minutes. Place all ingredients in a large casserole dish, if not using an oven proof skillet. Set aside and begin making sauce.

SAUCE:

1/2 stick butter
1 tbsp. flour * I used wheat flour
1 c. milk
½ lb. processed cheese; cubed

Melt butter in a saucepan, then flour and blend with a whisk until smooth.

Add milk, then add cheese and stir. Cook until sauce is smooth & cheese is completely melted.

Pour sauce over ingredients in casserole. Bake for 1 ½ hours at 350 degrees in covered dish. *I place my pan/casserole dish onto a cookie sheet to prevent any of the sauce from cooking over & making a mess in the oven*

Buckeye Brownies

Buckeye Brownies
recipe from Gooseberry Patch's Classic Brownie's cookbook

19 1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 Tblsp. butter; softened & divided
8 oz. jar creamy peanut butter
6 oz.pkg. semi sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Breakfast Burritos

Breakfast Burritos

It's really the easiest thing to put them together...here's what I used....



Scramble up your eggs as you normally would and cook up the sausage. Don't forget to drain the grease too.



Once everything is cooked, make up a small assembly line and start putting things together.



Once all your burritos are rolled up, place them in the freezer. Let them get hard before transferring them to your freezer bags. Here was my end result (before bagging)...

Bread & Butter Pickles

Bread & Butter Pickles

5lbs. small cucumbers, thinly sliced
3 very large yellow onions (about 3 lbs. total), thinly sliced
1/2 c. canning salt
ice cubes
4 c. sugar
5 c. cider vinegar
2 T. mustard seed
2 tsp. ground turmeric
2 tsp. celery seed
9 pint jars with bands & seals

Place sliced cucumbers & onions in the sink. Sprinkle with canning salt. Toss to coat.

Layer ice cubes over cucumber & onion mixture. Let stand for 2 hours. Do not skimp on this step as this helps ensure crisp pickles. Drain and rinse well.

Wash jars, seals & bands then sterilize in water bath canner by bringing water to a full rolling boil and allowing to boil for at least 15 minutes. I also like to boil my jar tongs, funnel & magnetic lid wand.

In a large pot combine vinegar, sugar, mustard seed, celery seed and turmeric.

Bring mixture to a boil and let boil for 5 minutes.

Add cucumber & onions and bring to boil again.

Remove mixture form heat and ladle into hot jars. Leave 1/4" head space when filling. Wipe rims clean with a damp towel and place on lids & seals. Tighten until only finger tight. Do not over tighten.

Place jars back into water bath canner and fill with enough water to cover jars. Cover with lid and bring to a boil. Once water has come to a full rolling boil start timer for 10 minutes. Process for the full 10 minutes.

Remove from canner and allow to cool. As jars seal you will hear the lids make a "ping" sound. If jars do not seal, remove lid and seal and start with a new set. Begin processing procedure again. Let jars cool completely and store in pantry or any other cool dry place. Enjoy!