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.

ROTEL CHICKEN

4 skinless chicken breasts
1 onion chopped
1 bell pepper chopped
1 can rotel tomatoes
1 lb. Velveeta cheese
7 oz. spaghetti cooked

1. Boil chicken and chop.

2. Saute onion and pepper in 1/2 stick butter.

3. Cook spaghetti. Drain.

4. Melt cheese and rotel and add all other ingredients. Mix together
good and put in 9 x 13 pan.

5. Bake 350 degrees until cheese is bubbly, about 30 minutes.

NOTE: This can be made without the onion and pepper without affecting the taste.

Mexican Lasagna

This is a recipe I found on a website and then modified it to fit our taste better. You can find the original recipe here: Smothered Mexican Lasagna

1 1/2 to 2 pounds ground turkey or ground beef
2 packages taco seasoning mix
1 can Rotel chopped tomatoes and chile peppers (undrained)
2 cans refried beans
1 8 oz package shredded cheese (I use Fiesta blend)
1 (15 ounce) container ricotta cheese
2 eggs
1 package (10 inch) flour tortillas

1. Preheat oven to 400 degrees F (200 degrees C). Place meat in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in taco seasoning mix, water (from taco seasoning directions), Rotel and juice (I don't use the whole can, depends on how spicy you want it). Reduce heat to medium.

2. In a medium bowl, mix together ricotta and eggs.

3. Place tortillas in the bottom of a 9x13 inch pan (I usually cut one in half and place with flat edges to sides of pan and use another for the middle). Spread one can of beans over tortillas. Spread 1/2 of the ricotta mixture on beans. Spoon 1/2 of the meat mixture over the cheese. Repeat layers. Top with shredded cheese.

4. Bake in preheated oven for 20 minutes, or until sauce is bubbly.

5. Serve with sour cream and your favorite salsa.

NOTE: The tortillas can get soggy during baking. I toasted them before I made it last time and it helped. But, they can also stick to the bottom of the dish if you're using a glass 9x13 pan. I might try coating it with Pam next time.

EDIT: I've found that it's better not to have the tortillas as the bottom layer. Here's the way I do it: Ricotta mixture, beans, tortillas, meat, repeat layers and top it with shredded cheese.

Casserole

1 lb. ground beef
1 can Tomato Soup
1 can Cheddar Cheese Soup
1 cup rice
1 green bell pepper (optional)
1 onion (optional)

If you aren't going to use the pepper and onion (I don't) skip to #2.

1. Dice onion and bell pepper (no measurement here as much or little as you like). Saute in pan until onions start to turn clear.

2. Cook rice. Set aside.

3. Add ground beef to pan (with onions and peppers, if used) and brown. Drain fat.

3. Add half can of tomato soup to ground beef. Mix remainder in with rice.

4. Pre-heat oven to 350.

5. Pour rice mixture into bottom of square casserole dish, spreading evenly. Spoon ground beef on top of rice. Spread whole can of cheddar cheese soup (I like mine cheesy, I use two) on top of beef.

6. Bake in oven 10-15 minutes or until heated through and cheese soup is hot.