Who doesn't love a little slider? Kids do, that's for sure. These are so easy and your entire family will love them.
Sliders
1 pkg. Hawaiian small rolls
1 lb. lean ground beef or ground chuck
6 or so slices of your favorite cheese
1 small white onion, finely chopped
1 Tbsp. Worcestershire
1 tsp. ground pepper
1 tsp. salt
Mix ground beef, Worcestershire, pepper and salt. Shape into small square patties with your hands and cook over medium heat until they are desired consistency. During the last 6 or 8 minutes of cooking, toss the onions into the pan and continue to cook until they are translucent. Leave burgers in the skillet and place 1/2 slice of cheese on top of each burger when it is done. Add some of the onions on top of the cheese. Immediately top with the bun top to allow it to soften. Remove entire burger onto the bottom bun on a plate.
Serve and Enjoy!
Last night I wanted something sweet. Hmmm, what to make? Well, I had a can of apple pie filling..why not!
Easy Apple Turnovers
1 can Pillsbury Crescent Rolls
1/2 can apple pie filling
1/2 cup powdered sugar
2 - 3 Tbsp. water
Cooking Spray
Spray a cookie sheet or baking pan with cooking spray. Open the can of crescent rolls and separate them. Using your fingers, press each triangle onto the baking pan so they are spread out somewhat. Add about 2 Tbsp. of apple pie filling to 1/2 of the crescent rolls and top with the other crescent rolls. Pinch the edges together using a fork so that they are enclosed completely, all the way around.
Bake at 350 degrees for approximately 12 to 15 minutes, or until golden brown. Remove from oven and top with glaze.
Glaze:
1/2 cup powdered sugar
2 to 3 Tbsp. water (more or less)
Mix until slightly thin. Pour over warm turnovers.
Enjoy! PS: you can use any type of pie filling to make these...
This is another one of those..hmmm I wonder what this would taste like...recipes. Well, it was good! It was really good! Give this one a try!
Mexican Twice Baked Casserole
6 medium potatoes, peeled and cut into chunks
1/4 stick real butter
1/4 cup evaporated milk (more or less)
1 1/2 lbs. lean ground beef
1/2 packet Taco Seasoning
6 packets of Taco Bell Mild Sauce (or 6 Tbsp. of your favorite sauce)
1/4 small white onion, rough chopped
2 green onions, chopped
1 Tbsp. salt
1 Tbsp. ground pepper
2 cups shredded mozzarella cheese
1/2 tsp. Basil
1/2 tsp. Oregano
Brown ground beef and white onion. Drain. Add back in skillet and add the taco seasoning, mild sauce, salt and pepper. Cook for another couple of minutes to combine and remove from heat.
Peel, and cut potatoes into chunks. Cover with water and boil until done. Drain water and mash potatoes with 1/4 stick real butter, 1/4 cup evaporated milk, salt and pepper to taste. Mix the ground beef mixture into the potatoes and stir to combine.
Spray a 9x9 baking dish with cooking spray. Scoop the potato/ground beef mixture into the baking dish and top with 2 cups mozzarella cheese. Bake for 20 minutes on 350 degrees, or until cheese on top starts to brown and is bubbly.
Serve and Enjoy!
Wow! Tried this last night and it was fantastic.... I used Cool Ranch Doritos to make this fabulous fried chicken.
Cool Ranch Fried Chicken
4 to 6 boneless, skinless chicken breasts (pounded flat and cut in 1/2)
1 bag Cool Ranch Doritos, in food processor (about 4 cups when processed)
2 cups buttermilk (or evaporated milk)
1 egg
2 cups all purpose flour
1 Tbsp. ground pepper
1 Tbsp. salt
Oil for frying (Canola)
Crush all of the Doritos in a food processor until crumbly.
Bowl 1: Flour, salt and pepper
Bowl 2: Beat together buttermilk and 1 egg
Bowl 3: Cool Ranch Doritos (crumbles)
Cut chicken breasts in 1/2 and place in a plastic bag. Remove air from bag and seal. Using a mallet or back of a cup, slightly pound out the chicken breasts to flatten them a bit. Dip into the flour to coat both sides. Immediately dip into the buttermilk/egg mixture and then into the Doritos, pressing down to coat both sides well.
Place oil into an electric skillet (300 degrees) or deep skillet on medium heat on the stove. Make sure grease is hot by dropping a little flour into it. If it immediately sizzles, it is hot. Place coated chicken breast halves into the oil and fry until brown and crispy on both sides, about 4 minutes per side. Remove and drain on a paper towel. You can add some additional salt while chicken is hot if you like it a little saltier.
Enjoy!
This was one awesome meal! I saw a recipe on Facebook the other day for Taco Lasagna. Of course, I had to make it MY WAY! Easy and good!
Taco Pie
1 1/2 lb ground beef
1- 2" block of Velveeta cheese
1 can petite diced tomatoes (use Rotel if you like it spicier)
1/4 cup evaporated milk
1/2 small onion, finely chopped
8 to 10 10" flour tortillas
1 Tbsp. salt
1 Tbsp. pepper
1/2 pkg. Taco Seasoning mix.
1 cup shredded cheddar cheese (or mozzarella)
Sour Cream for garnish
Saute' ground beef, salt, pepper, taco seasoning mix and onion until cooked through. Drain completely when done. Open the can of petite diced tomatoes and drain off the juices. In a sauce pan, combine cheese and evaporated milk. Stir until combined. Combine the ground beef, tomatoes and cheese sauce in one pan and mix well.
Spray a large casserole dish with cooking spray. Add tortillas to the bottom of the pan, cutting them with scissors as necessary to cover the bottom. Add a thin layer of the ground beef mixture. Add another layer of tortillas / sauce, etc. until you have used all of the sauce. Top with shredded cheese.
Bake at 375 degrees for approximately 20 minutes. Remove, cut and serve with a dollop of Sour Cream.
Enjoy!
The grandkids were over this weekend. Kaitlyn always likes to help me cook, so on Saturday morning I was making donut holes, bacon and eggs. She had a great idea to make Salted Caramel Donut Holes and they were fabulous.
Salted Caramel Donut Holes
1 can Grands biscuits
Oil for frying (peanut oil or canola)
Cut the biscuits into about 6 even pieces. Drop into hot oil (about 1 quart) in a deep stock pan over medium heat. Turn so they brown on both sides. Should only take 1 or 2 minutes to get them done. Remove and drain on a paper towel. Immediately glaze and sprinkle with coarse Sea Salt.
Glaze:
1 heaping Tbsp. Caramel Ice Cream Topping
2 1/2 cups Powdered sugar
1 to 2 Tbsp. of water as needed
Coarse Sea Salt
Mix Caramel into the powdered sugar and add enough water to make it thin enough to drizzle. Drizzle over hot donuts and immediately sprinkle with the Sea Salt.
Enjoy!
I love my iron skillet...I especially love when I can make something as wonderful as this casserole. If you don't have an iron skillet, I encourage you to buy one!
Iron Skillet Ground Beef Casserole
1 lb. lean ground beef
1/2 cup sour cream
1/2 can Evaporated milk (about 7 oz.)
1 Tbsp. Basil
1 Tbsp. ground pepper
1 Tbsp. salt
2 cups mozzarella cheese
1 Tbsp. butter
2 cups cooked Kluski Noodles (homemade style)
2 quarts of water + 1 tsp. salt
1/2 white onion, finely diced
slurry: 1/4 cup water + 2 heaping Tbsp. cornstarch
In a separate skillet, brown the ground beef, onion, basil, pepper and salt. In separate pan, boil the noodles in 2 Quarts of water + 1 tsp. salt until they are done. Drain noodles and drain ground beef mixture separately.
Stir 1 Tbsp. butter into the noodles until it melts. Add evaporated milk and ground beef. Stir well to combine. Add 1/2 cup of the mozzarella cheese and stir. Spray the cast ironed skillet with cooking spray (or lightly butter). Pour the mixture into the skillet. Top with the remainder of the mozzarella cheese.
Bake at 350 degrees for approximately 20 minutes, or until the cheese is bubbly and starting to brown on top. Serve and Enjoy!
So, the other day we had grilled cheese made out of crescent rolls. Well, this is the tomato soup that went along with those grilled cheese sandwiches....
Easy Tomato Soup
1 28 oz. can crushed tomatoes
1/2 small white onion, finely chopped
1 Tbsp. Basil
1 Tbsp. Salt
1 Tbsp. Ground Pepper
1/4 cup Evaporated milk
1 Tbsp. real butter
* If you like your soup spicy and chunky, add 1 15 oz can of Rotel tomatoes.
In a deep stock pot, melt butter and add the diced onions. Saute' until onions are translucent. Add 1 28 oz. can of crushed tomatoes and all of the seasonings (add can of Rotel tomatoes if desired). Bring to a boil and then reduce heat to medium. Heat for about 15 minutes. Add 1/4 cup of evaporated milk and bring back up to hot.
Serve and Enjoy!
So, the other day, I fixed some tomato soup and wanted some grilled cheese. Well, we aren't big bread eaters and I was completely out of bread! Oh, no what to do? Well, I had a can of Crescent Rolls, so I did this:
Crescent Roll Grilled Cheese
1 roll Pillsbury Crescent Rolls
3 to 4 slices of cheese
Butter
Heat griddle or flat skillet and melt some butter in the pan (about 1 Tbsp). Open the Crescent Rolls and separate the triangles. Place 2 triangles in the butter on the hot pan. Fry on both sides until crispy and browned. Place the cheese on one of the triangles (cutting to make it fit) and top with the other triangle. Grill another couple of minutes, just to melt the cheese. Continue with the rest of the Crescent Roll triangles. Serve
These are Amazing! I may never go back to bread.
Enjoy
This is one big-ole pizza! I had never attempted a stuffed-crust pizza before and this one turned out fabulous!
Stuffed Crust Cheeseburger Pizza
1 lb. lean ground beef
1 2" block of Velveeta cheese
1 pizza crust (the roll-out kind like a biscuit)
3 Tbsp. evaporated milk
1 Tbsp. minced garlic
1 Tbsp. Italian Seasonings
1 tsp. taco seasoning
1 tsp. sea salt
melted butter
1 can petite tomatoes completely drained of juices
2 cups shredded mozzarella cheese
6 to 8 cheese straws (or sliced long-thick chunks of mozzarella)
1/2 diced onion
Brown ground beef with onion and salt. Drain completely and add taco seasoning. Put back in pan and add the Velveeta cheese (cut in chunks) and 3 Tbsp. evaporated milk. Stir constantly until cheese is completely melted. Cool for 15 minutes.
Spray a baking sheet with cooking spray and roll out the crust. Be sure to roll it out past the edges of the baking sheet so you can loop it over. Place the straws or long slices of mozzarella all around the edges and pull the edge of the dough up and over and pinch the edges together. Brush entire crust edge with melted butter.
Once you have drained the tomatoes, add the garlic and stir. Drop the tomatoes evenly over the bottom of the crust (inside the cheesy edges). Add cheeseburger mixture and top with Italian Seasonings and the entire 2 cups of mozzarella cheese.
Always be sure not to put any toppings on the outside crust.
Bake at 425 degrees for about 15 minutes. When outside crust is browned and cheese is bubbly, it is done.
Enjoy!
