Lasagna

1 lb. ground beef
2 Johnsonville mild Italian sausages (casing removed)
1 box oven ready Lasagna noodles
2 jars Ragu Sweet Italian Sausage and Cheese sauce
1 egg (lightly beaten)
1 15 oz container Ricotta cheese
1/2 t. dried basil
1/2 t. dried oregano
4 cups shredded Mozzarella cheese
1/4 grated Parmesan cheese

1. Crumble and brown ground beef and sausage.
2. While meat is cooking, mix egg, Ricotta, basil and oregano together in small bowl.
3. Drain beef and pour both jars of sauce into pan. Stir until sauce is warm.
4. In a 13x9 baking dish, cover bottom with sauce. Lay 3 noodles crossways on top. Spread 1/3 of Ricotta mixture on top of noodles. Cover with sauce, sprinkle 1 cups Mozzarella on top. Repeat layers twice. Top with remaining sauce and mozzarella.
5. Cover with foil and bake 30 minutes at 350. Remove foil and bake another 10-15 minutes.

NOTE: I made this tonight and I'm typing this up while it's still in my head because I never seem to make it the same way twice. It was really good tonight so I want to remember it.

No Name Yet

I haven't had time to experiment in a while so nothing to post. I made this last night and it turned out pretty good.


1 lb. ground beef
2 c. elbow macaroni
1 1/2 - 2 c. water
2 packages taco seasoning
1/2 lb. Velveeta Mexican cheese (cubed)

1. Brown ground beef, drain.
2. Add taco seasoning, noodles and water to pan. Mix together well and bring to boil.
3. Reduce heat and simmer 10-15 minutes or until noodles are done. (I started out with a little over a cup of water and added water a couple of times as it cooked down.)
4. When noodles are done, turn off heat and add cheese. Stir until cheese is completely melted.

I served it with shredded cheese and mixed a little sour cream into it. My husband added a little hot sauce.

Yummy Burgers

For one pound of ground beef (4 patties).

1/2 c. sour cream
1/2 (1 ounce) envelope dry onion soup mix
1/4 c. dry bread crumbs
1/8 t. pepper

1. In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
2. Preheat a grill for medium heat. Form the ground beef into 4 balls, and flatten into patties.
3. Grill the patties for 6 to 8 minutes per side, or until well done.

Sloppy Joe Pasta

This is something that just popped into my head when I was looking through the cabinet. I haven't tried it yet and I'm sure someone else thought of it first.

1 box pasta (ziti or rotini)
1 large can Manwich
1 lb. ground beef

1. Brown ground beef, drain, set aside.

2. Cook pasta, drain.

3. Mix ground beef, pasta and Manwich together in large pot. Cook until sauce is heated through.

Queen Salad

We have this at holidays every year but it's good all the time. And it's really easy.

1 container Cool Whip
1 can Cherry Pie Filling
1 can Eagle Brand sweetened condensed milk
1 small can crushed Pineapple bits, drained
Chopped Pecans (recipe says 1/4 cup but I like nuts so I just dump them all in)

1. Mix all ingredients together in a large bowl.

2. Refrigerate at least 30 minutes.

3. Serve

Gooey Pie

I hate pie. It's too sweet for me. But, this is the exception. This is SOOOO good.

1 unbaked pie shell
1/2 cup chopped pecans or walnuts
20 caramels, unwrapped (it really says that, shouldn't that be a given?)
1 can sweetened condensed milk
1 egg, beaten
2 T butter or margarine, melted
6 oz. semisweet chocolate chips

1. Preheat oven to 325.

2. Put pie shell in 9-inch pie plate. Sprinkle chopped nuts in bottom of pie shell.

3. Put 2/3 of the sweetened condensed milk and the caramels in a saucepan over medium-low heat and stir constantly until melted and smooth. Spoon mixture over nuts.

4. Beat the remaining milk, butter and beaten egg in an electric mixer on medium for about 1 minute. Stir in chocolate chips and pour over caramel mixture in pie pan.

5. Bake 35 minutes or until center is set and a knife inserted in the pie comes out clean.

The Concoction

This is something my husband threw together one night. We call it "The Concoction."

1 lb. Ground Beef
1 box Garlic and Herb mashed potatoes
Cavender's Greek Seasoning (http://www.greekseasoning.com/)
Shredded Cheese (We use Fiesta Blend)
Sour Cream

1. In a large pot, cook both packages (there are usually two in a box) of Mashed Potatoes.

2. Brown Ground Beef, adding Cavender's to taste (I'd say at least a teaspoon but I suspect he uses more). Drain.

3. Mix Ground Beef in with Mashed Potatoes. Add 1-2 cups Shredded Cheese. Add 1/2 to 1 cup Sour Cream. Mix together well.

NOTE: I never really watch my husband make this and am guessing on the measurements. This will make a large pot of potatoes. I look at it like doctoring a baked potato. Add the cheese and sour cream to your liking. You can buy the Cavender's at Wal-Mart and most grocery stores. The link is just so you'll know what to look for. It's also good in Italian food.

Baked Macaroni and Cheese

This is one of my absolutely favorite things to eat.

1 1/2 cups elbow macaroni
3 T butter
2 T all-purpose flour
1/2 t. salt
pepper
2 cups milk
8 oz cheese (a block of Velveeta is the best)

1. Cook elbow macaroni in boiling salted water until tender; drain.

2. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt and dash pepper. Add 2 cups milk; cook and stir until thick and bubbly. Add 8 ounces cheese; stir until melted.

3. Mix cheese sauce with macaroni.

4. Pour into baking dish.

5. Bake at 350 degrees for 35 to 40 minutes or till heated through.

NOTE: I also top the macaroni with slices of Velveeta before baking.

Pepperoncini Beef

This makes excellent sandwiches. Especially with provolone and spaghetti sauce.

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini peppers

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.

2. Cover, and cook on Low for 6 to 8 hours.

Penne with Pancetta and Mushrooms

I got this directly from my favorite recipe website. You can find the original here:
Penne with Pancetta and Mushrooms

1 12 oz. package penne pasta
1 3 oz. package pancetta bacon, diced
2 T butter
1 10 oz. package sliced mushrooms
1 T minced garlic
1/2 cup heavy cream
1/4 t Italian seasoning
1/4 cup grated Parmesan cheese, or to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

2. Cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.

3. Pour pancetta grease out of the skillet and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.

4. To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.