Cheeseburger Pie

Cheeseburger Pie

The magic of a cheeseburger in pie form.

Ingredients

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Directions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.

From:
Betty Crocker

May 23rd, 2015|Dinner|

Pepperoni Pizza Braid

Pepperoni Pizza Braid

This is a delicious cheesy twist on pizza is a recipe that the kids will love for either dinner or a weekend snack.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup Muir Glen™ organic Cabernet marinara pasta sauce

May 21st, 2015|Appetizer, Dinner|

Easy Cheesy Beef and Bow Ties

Easy Cheesy Beef and Bow Ties

In a hurry? Try this 20-minute Cheesy Beef and Bow Ties meal with sassy salsa and tender pasta.

Ingredients

2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz), cooked according to package directions
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso™ Thick ‘n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

Directions

In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.
Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cover and cook just until melted. Sprinkle with reserved 2 tablespoons onions.

From: Pillsbury.com

September 29th, 2014|Dinner|

Buffalo Chicken Lasagna

When I saw the recipe for the Buffalo Chicken Lasagna I just had to try it … YUMMMM!!!!!

Ingredients

1 tablespoon olive oil
1 tablespooin butter
1/4 cup onion, diced
1 clove garlic, minced
8 ounce cream cheese
1 cup buffalo wing sauce
hot pepper sauce (amount based upon your own preference)
2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes)
1/2 cup ranch dressing
8 ounce package of shredded mozzarella cheese
Lasagna noodles, cooked according to package directions

Directions

In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.
Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9×13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot.
Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.
Bake at 350 for about 25 minutes. Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.

From: All in All

September 6th, 2014|Dinner|

Salsa Mac and Cheese

An excellent twist on one my favorites … Mac and Cheese.

Ingredients

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 to 2 cups of your favorite salsa
2 cups shredded cheddar cheese
salt
1 pound dried pasta (though elbow macaroni will do, I suggest you try cork-screw cavatappi or the spiral rotini or fusilli)

Directions

Pour 4 quarts of water into a large pot, cover and set over high heat.
In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the milk and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then stir in cheese. Continue stirring until all the cheese has melted. Taste and season generously with salt, usually 1 1/2 teaspoons. Cover to keep warm until the pasta is done.
When the water has come to a boil, add the dried pasta. Stir well to keep the pasta from sticking together and boil until the pasta is al dente, about 10 minutes. Drain thoroughly and add the pasta to the sauce. Stir until all the pasta is covered in the salsa cheese sauce. You’re ready to dig in.

From: RickBayless.com

August 25th, 2014|Dinner|