Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

(Recipe from Just Get Off Your Butt and Bake)

Source: sixsistersstuff.blogspot.com via Bernadete on Pinterest

Ingredients
1 pound lean ground beef (90% lean) 
1 large onion, chopped or season with Onion powder or minced onion 
2 1/2 cups salsa 
1 can (15 ounces) black beans or red kidney beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
6 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup 
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend 
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro 

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The  final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Review:We are making this tonight for dinner, but I love how simple it is.  

CHEESEBURGER MEATLOAF

Source: pearls-handcuffs-happyhour.blogspot.com via Bernadete on Pinterest

CHEESEBURGER MEATLOAF

1 lb. ground beef

1 tsp. House Seasoning {The house seasoning is another Paula Deen recipe…1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder}

1 medium onion, chopped

1 medium bell pepper, chopped

1 cup grated Cheddar cheese

2 tbsp. Worcestershire sauce

1/2 cup sour cream

1 cup crushed crackers {I used 1 sleeve of Ritz}

1 teaspoon seasoned salt {I used Lawry’s}

2 slices of bread {white or wheat}

SAUCE:

1 {10 3/4-ounce} can condensed cream of mushroom soup

1 cup milk

1 1/2 cups grated Cheddar cheese {I used half cheddar, half cheddar/monterrey jack}

Chopped onions, optional {I didn’t add these}

Directions:

1. In a large mixing bowl, combine meat, sour cream, worcestershire sauce, seasoned salt, and house seasoning!

  

2. Add in onions and green peppers and mix.

 

3, Now add the cheese.

4, Add  Ritz crackers. (A sleeve of Ritz is a approximately 1  cup). Combine thoroughly.

5. Place the two slices of bread on the bottom of a 1 1/2 qt. loaf pan.

6. Now place the meatloaf mix on top of the bread slices and bake at 350 for 45 minutes.

7. Meanwhile,prepare sauce!  Combine soup, milk, and cheese in a saucepan.  Stir often and cook on medium heat until cheese is melted.

8. Remove meatloaf from heat and top with sauce.

Review: This was great, totally unexpected and yummy. I wanted to put the sauce on everything!!! 

.

Source: jamiecooksitup.blogspot.com via Bernadete on Pinterest

Ground beef Enchiladas

SAUCE:
1 T canola oil
1 T flour
1 28 ounce can enchilada sauce (I used mild)
2 C chicken broth
1/2 t salt
1/2 t pepper
2 T fresh cilantro, chopped

MEAT and FILLING:
1 1/2 pounds ground beef
1 medium onion, chopped
2 4 ounce cans green chilies
1/2 t salt
12-14 white corn tortillas
3 C cheddar cheese, grated
1/2 C black olives, chopped
1 C green onions, chopped
1/2 C cilantro, chopped

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.

2. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Whisk it all together to combine.

3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.

5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.

6. Chop up your green onions, olives and cilantro. Spray a 9x13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.

7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side. This will make it easier to fill them, you shouldn't have any trouble with them cracking.

8. Take your tortillas one at a time dip it into your red sauce, making sure that the sauce covers both sides.

9. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.

10. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce.

11. Top with any leftover green onions and olives.

12. Bake at 350 degrees for 20 minutes, or until bubbly.

13. Remove the pan from the oven, sprinkle with chopped cilantro and serve.

Review: These tasted amazing! I loved the cooking tip to assemble the enchiladas on a cookie sheet on wax paper.

Oven Tacos

Source: lynnskitchenadventures.com via Bernadete on Pinterest

Ingredients:

2 lbs ground beef

1 can refried beans

8 ounce tomato sauce

1 pkg taco seasoning or homemade seasoning

1 ½ cups shredded cheese

18-20 hard taco shells

lettuce, salsa, sour cream, etc for serving.


Directions:

Brown ground beef.

Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon mixture into taco shells.

Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Review: This item was a hit as well in our family. I personally loved it because it was ready in about 30 minutes.

Sloppy Joe Skillet

Source: asgoodasgluten.blogspot.com via Bernadete on Pinterest

Sloppy Joe Skillet
Ingredients:
·1 lb. ground beef, browned and grease drained
·1 - 12oz. bag frozen corn kernels
·1 medium onion, sliced and separated into rings
·4 small potatoes, peeled and thinly sliced
·½ cup water
·½ cup pickle relish
·¼ cup mustard
·1 cup ketchup

Directions:
Place beef at the bottom of a large skillet. Layer corn, onion, and potato on top. Add water, pickle relish, mustard, and ketchup. Stir together.

Cover and cook on medium-low heat for about 20-30 minutes, stirring occasionally, until potatoes are tender.

Review: I added fresh mushrooms with corn, onion and potatoes. I also added cheese and onion. Lastly I seasoned the meat with salt, pepper and all seasoning,

Best turkey meatballs and Sauce by Clinton Kelly

Ingredients:

1/4 pounds of ground turkey
2 eggs
About 3/4 cup bread crumbs
About 1 tablespoon rosemary (crushed)
6 to 8 big dashes of hot sauce
1/2 large onion (diced)
3 large cloves garlic (minced)
Salt and pepper

Instructions:
1. Preheat oven to 400 degrees Fahrenheit

2. For the meatballs, mix the ground turkey, eggs, bread crumbs, rosemary, hot sauce, and onion. The mixture is pretty mushy, unlike beef meatballs.

3. Form into 24 meatballs and place on a sheet pan coated with nonstick spray.

4. Bake for about 12 minutes. Reduce the heat to 350 degrees Fahrenheit for another 15 minutes or so.

Ingredients
Some olive oil
3 large cloves garlic (minced)
1/2 large onion (diced)
1 28-ounce can Muir Glen Organic Chunky Tomato Sauce
Some oregano (amount up to you)
Some rosemary (amount up to you)
About 1/2 cup romano cheese
About 8 fresh basil leaves
A dash of sweet vermouth

Instructions:
1. For the sauce, heat the oil in a large skillet over medium heat. Saute the garlic, mushrooms, and onions until translucent.

2. Add the tomato sauce and everything else. Let it simmer until the meatballs are done. Add the meatballs and let it simmer some more.

Review: We added mushrooms to the sauce. We also used ground beef once. The sauce is amazing as is the meatballs.

Western Burger

Source: blogchef.net via Bernadete on Pinterest

Ingredients:
2lbs ground hamburger (we used frozen hamburger patties)
8 frozen onion rings
8 slices bacon
8 tablespoons BBQ sauce(we mixed ours with 1 tsp of mayo)
4 slices cheddar cheese
4 hamburger buns

Cooking Instructions:

Step 1: Deep fry or bake onion rings according to package directions (if deep drying drain on paper towels). Set aside. Add bacon to the fry-pan and cook until crispy, drain on paper towels .

Step 2: S Cook hamburger patties until they have reached an internal temperature of 160 degrees. Within the last few minutes of cooking top each patty with a slice of your choice of cheese (cheddar/pepper jack) Once cheese has melted, remove from the grill.

Step 3: Place the hamburger buns halves onto the grill and cook on the underside until lightly browned. Remove from the grill. Spread BBQ sauce onto both halves on each bun. Top with a hamburger patty, 2 slices of bacon, and 2 onion rings.
Yield: (4 Servings)

Duggar's Taco soup

Source: cookingmommy-cookingmommy.blogspot.com via Bernadete on Pinterest

Ingredients
1 lb ground turkey (I used ground meat)
4oz can green chilies, chopped
1.25oz packet of taco seasoning
1 package dry ranch dressing mix
15.5oz can hominy
3 - 14.5oz cans diced tomatoes, undrained
15oz can kidney beans, undrained
2 - 15oz cans pinto beans, undrained
grated cheddar cheese, sour cream, tortilla chips for serving

Directions
Brown the ground turkey, season as you like (salt, pepper, onion). Stir in the chilies, seasoning mix, ranch dressing mix, hominy, tomatoes, beans, and about 1 1/2 cups of water (I found it didn't really need this with all the other added liquid, so this is optional). Bring to a boil. Simmer for 5 minutes.
To serve, put crushed tortilla chips in bottom of bowl. Add soup, then top with grated cheddar cheese and sour cream. Your own tacos in a bowl!

Review: The soup was good, we still had plenty leftover over but I felt it needed more spice. I am going to try adding another can of chilies and some chile powder.

Skillet Lasagna

Skillet Lasgna from Betty Crocker
Ingredients:

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
1 1/4 cups water
1/4 teaspoon Italian seasoning
1 jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1 jar (4.5 ounces) sliced mushrooms, drained
1/3 cup shredded mozzarella cheese, if desired

Directions:

1 Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

2 Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.


Review: This was simple and i loved the addition of all the veggies! Yum!I did not have malfada pasta so I used lasgna and cut it up after it been cooked according to package directions.

Meatball Sandwich

Meatball Sandwich from For the Love of Cooking

Mushroom Marinara:

2 tsp olive oil
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed
1 tsp white sugar
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste
Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours.

Meatballs:

1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the mushroom marinara.



Hoagie rolls
Mozzarella cheese, shredded
Parmesan cheese, shredded
Fresh basil, chopped
To assemble, place meatballs with some sauce in the hoagie rolls. Sprinkle the top with mozzarella and Parmesan. Place in a pan, under the broiler and melt cheese - watch carefully so don't burn. Top with basil and serve. Enjoy!


ReviewOk..the first time I made this I cheated and used jarred sauce, but the second time I made these I made it from scratch! Both good, but I loved the flavor of the homemade sauce. I made an extra batch and refrigerated it!

Zucchini Boats

Zucchini Boats from my Kitchen :)
4 medium zucchini
1 pound ground beef
1 small onion, chopped
1 4 oz can of mushrooms
1/2 cup dried bread crumbs
1 egg, beaten
2 cups of spaghetti sauce
1/4 cup of Parmesan Cheese
1/2 cup of Mozzarella cheese

Directions
1. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds.

2. Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.

3.Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper

4.Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Decrease oven temperature to 350.

5. Begin by sauteing onion and mushrooms in 2 tablespoons of olive oil. Once veggies are tender brown the ground beef over medium heat until meat is no longer pink. Season the meat with salt/pepper and Italian species.

6. In a medium bowl, mix together the ground beef, mushroom, chopped onion, bread crumbs, and egg. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.


3. Spoon the spaghetti sauce mixture over the filled zucchini, liberally. Sprinkle Parm and Mozzarella on top 15 minutes they are done cooking. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

Smothered Hamburger Steak with Mushroom & Onion Gravy

Smothered Hamburger Steak with Mushroom & Onion Gravy from A bloggable Life

recipe adapted from Southern Living Quick & Easy
•2 pounds ground round (fresh, not frozen)
•2 large eggs, lightly beaten
•1/2 cup unseasoned bread crumbs (plus more if needed)
•1 box (2 envelopes) Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix
•1 envelope (.87 ounces) McCormick® Brown Gravy Mix
•1 package (8 ounces) fresh button mushrooms, destemmed, wiped clean & sliced to 1/4 thickness
•1 medium onion, halved and thinly sliced
•2 tablespoons vegetable (or canola) oil
•3 cups water
•1/2 teaspoon freshly ground black pepper (or more to taste)
•optional - table salt (to taste)


In a medium-sized mixing bowl, thoroughly combine fresh ground round, eggs, bread crumbs (using more or less as needed to bind patties), 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix, and 1/2 teaspoon freshly ground black pepper. Shape mix into generous, palm-size patties (approximately 4" in diameter)---should yield approximately 7-8 patties. For safe handling of ground beef, check out this page on ground beef & food saftey from the USDA.

Heat oil in a large skillet over medium-high heat. Add patties and cook about 2-3 minutes on each side, until just browned. As patties are browned, remove each to an oversized baking dish (approximately 11"x15") sprayed with non-stick cooking spray; set pattie-filled baking dish aside and preheat oven to 325 degrees F. To still-warm skillet (with oil & meat juices), add mushrooms and onions; saute over medium heat until tender, about 5 minutes. Use a slotted spoon to remove softened mushrooms and onions to a small bowl to cool. In same skillet, add remaining envelope of beefy onion soup & dip mix, plus single envelope of brown gravy mix, 2 tablespoons all-purpose flour and stir into remaining oil until smooth. Immediately add 3 cups water and bring gravy mixture to a boil, stirring constantly. When gravy begins to boil, lower heat to a simmer and stir mixture occasionally---until gravy begins to thicken---about 3-5 minutes. As gravy thickens, add drained mushrooms and onions back into gravy mixture in skillet, stirring until combined. Pour mixture evenly over patties in baking dish, and place dish in preheated 325 degree F oven to warm through and finish cooking the patties, about 20-30 minutes or until patties register 160 degrees F with a meat thermometer.

While smothered hamburger steaks bake, cook desired amount of eggs noodle or rice according to package directions. Serve cooked, smothered hamburger patties atop egg noodles or rice (cook's choice) and pair with your favorite vegetable(s). Stored airtight, leftover patties can be kept in the refrigerator up to 3 days.

Yield: 6-8 smothered hamburger patties.

Review: These tasted great. The patties where moist and the gravy/sauce was very good. This is is a dish I will make again! Plus it was supper easy to put together

Spaghetti Casserole

Spaghetti Casserole adapated from Full Bellies, Happy Kids


1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground turkey or beef
1 jar (26 ounces) spaghetti sauce
4 oz can of mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese



Cook pasta for a slightly shorter time than directed on pkg, until just done.

Meanwhile, in a large skillet, brown onion, garlic, mushrooms, and turkey/beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)

Remove from heat.

Stir together cream of mushroom soup and sour cream.

In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese.


Repeat layers. Cover tightly with foil and freeze up to 3 months.


To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.

Mini Meatloaf Mounds

Mini Meatloaf Mounds from here



2 pounds hamburger
2 eggs
1/2 c. chopped onion
salt, pepper, garlic salt (to taste)
1 cup oatmeal (I use old-fashioned)
8 oz. tomato sauce (or use a cup of salsa – yum!)
ketchup
Mix all but the ketchup together. I use a potato masher for this icky job! Scoop 1/2 cup meat mixture with a measuring cup and place in 8×12 pan to form 10 mounds.

Bake at 350° for 50 minutes. Spread ketchup on top of each mound. Return to oven for 3-5 minutes.

Ok this was simple to throw together and made a wholesome meal. I added a few seasonings for added flavor and used salsa for an added kick!

Siclian Meatloaf

Sicilian Meatloaf from OAMC

Ingredients:
2 pounds ground beef
2 eggs, beaten
3/4 cup bread crumbs
1/2 cups tomato juice
2 Tablespoons parsley
1/2 teaspoons oregano
1/4 teaspoons salt
1/4 teaspoons pepper
8 slices boiled ham
6 ounces shredded Mozzarella cheese
Directions:
Mix first 7 ingredients, then add to beef, combine.

On wax paper form meat mixture into a 10×12″ rectangle. Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place. Place on a foil lined baking sheet and bake 1 hour 20 minutes at 350 degrees. (You may wish to freeze one at this point if you are not serving 8-12 people).

This makes a really big meatloaf, so you can either make 2 and freeze one or have lots of meatloaf sandwiches for the week.

Freezing Directions:
Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use. To serve: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.

Review: This made plenty I made one loaf and froze another. I really enjoyed the flavors. I omitted the tomato juice because I did not have any. I also used Swiss cheese instead of mozzarella. I have also seen this recipe made with 1 lbs of ground beef and one pound of ground pork.

PS do not let the rolling prevent you from making this it was supper easy!

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs from here
For this recipe you will need one adorable little helper :)


Ingredients
1 lb. ground beef/turkey
3/4 cup seasoned dry breadcrumbs
1/2 cup finely chopped onion
1/4 cup each: milk and marinara sauce
1 1/2 tsp. dried Italian seasoning
1 tsp. garlic salt
1 egg, lightly beaten
16 small mozzarella cheese balls


Directions
Preheat oven to 350°F. Mix all ingredients except ketchup and cheese in a large bowl until well combined. Shape mixture into 3-inch flat patties and place a small fresh mozzarella ball into the center of each. Press mixture around cheese to completely enclose. Place on a baking sheet and cook for 30 minutes. Serve over pasta with your favorite marinara

Spaghetti with Beef and Mushroom sauce

Spaghetti with Beef and Mushroom Sauce
from BHG.com
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1 10-3/4-ounce can condensed cream of mushroom soup
1 15-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained (optional)
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon black pepper
12 ounces dried spaghetti
Grated Parmesan cheese (optional)
Directions
1. In a large saucepan cook the ground beef and onion until meat is brown and onion is tender. Drain. Stir in the mushroom soup, tomato sauce, mushrooms (if desired), Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

2. Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 servings

Review: I hope the ingredients do not scare you away, the cream of mushroom sauce added a nice cream base to the dish. I seasoned the beef as it was cooking to taste with salt, black pepper, garlic salt and all seasoning. Chili powder can be adjusted to level of spice that you desire. My daughter ate her serving including the meat sauce. This is a great way to spice up a stand by dish.

Philly Steak N’ Cheeseburgers

Philly Steak N’ Cheeseburgers

Philly Steak N’ Cheeseburgers
Serves: 6 Prep Time: 20 minutes Cook Time: 15 minutes

6 burger patties

2 T steak seasoning

1 onion sliced thin

1 bell pepper sliced thin

2 T olive oil

2 T butter

2 T flour

1 1/2 cup milk

1/2 cup cheddar cheese

1/2 t ground nutmeg

S&P

6 sub rolls

Turn on your grill and heat it to medium high to grill your burgers. (I used a George forman) Let the meat sit on the counter for about 10 minutes before you put them on the grill.

Sprinkle with steak seasoning and drizzle with a bit of olive oil. Grill to desired doneness. Let rest under some tin foil for about 5 minutes.

Meanwhile heat 1 large skillet and a medium saucepan over medium high heat . Add 1 1/2 T olive oil to the skillet and 2 T butter to the saucepan.

When the skillet is hot add your onions and peppers. Season with steak seasoning and allow to saute for about 10 minutes or so, until nice and soft.

Once the butter has melted in your saucepan, whisk in your flour. Cook for about 1 minute.

Slowly stir in your milk whisking constantly. Bring to a boil then roll the heat back to about medium low and allow it to simmer for 5 minutes.

Season with S&P and grated nutmeg. Stir in your cheese and allow to simmer on low until your burgers are ready to go.

Split a sub roll in half, toast if desired. Top with burger, pile on your onion and peppers, then slather on your cheese mixture. Philly Cheese burger style!

Review: This was a great way to dress up a burger and it tasted great to!

Meatball stuffed sandwiches

Meatball Stuffed Sandwiches from here


Ingredients:
makes 4 large stuffed sandwiches


(*note: You can make these as easy or complicated as you would like. Homemade sauce and homemade meatballs would be delish. Regular mozzarella cut into strips or chunks would work fine.)


1 batch breadstick dough*
1/2 jar spaghetti sauce
20 frozen meatballs
4 string cheese


Breadstick Dough-


1 teaspoon yeast
1 teaspoon sugar
3/4 cup warm water
1/4 cup oil
1/2 teaspoon salt
1 teaspoon Italian seasoning
approx. 2 1/2 cups flour


Pour water in mixing bowl. Sprinkle yeast and sugar on top. Allow to get foamy. Add oil, salt, seasoning, and flour. Mix together using dough hook for about five minutes- dough should be soft, but not sticky. Add flour as needed. Place dough, covered, in oiled bowl in warm place for 30-45 minutes. Punch down and proceef


Here's what you'll have at this point:


Roll dough on lightly floured surface into a large oblong shape, just under 1/4" thick I'd say. Let rest for a few minutes.:


Cut into four equal "rectangles". I use a pizza cutter for this:



Spread a couple tablespoons of sauce on each. Top with one string cheese.



Line 5 meatballs along each string cheese.



Brush a little water along the edges- this will make it seal better.



Fold short ends in toward middle.



Fold long sides.



Line up your stuffed sandwiches on a greased cookie sheet.

Cover and let rise for at least 30 minutes in a warm place or, alternatively, up to a few hours in a coolish place

Bake at 375 for about 15 minutes.

I loved the way the breadsticks dough tasted you! I did make my meatballs from scratch using this recipe. overall a great recipe. I could not prpare this on a weeknight but makes a great weekend recipe. I am sure they would freeze well as well.

Cheddar Ranch Burgers

Cheddar Ranch Burgers from here

2 pounds hamburger meat (beef, venison or turkey)
3/4 cup shredded cheddar cheese
2 Tablespoons ranch dressing mix
Whole wheat hamburger buns

Stir all ingredients together in a bowl. Shape burger into 8-10 patties. Fry in a skillet until cooked through and through.

Review: We added a 1/2 chopped onion and 1 tsp of minced garlic. This was good, the burger was flavorfull.