Cinnamon Roll French Toast

Well, I have been looking ahead to Christmas a little bit...I can't help it!  With a new baby coming and anticipation of the holidays, I have been testing out all sorts of recipes a bit early this year.  We aren't going to be with our extended families on Christmas this year, so I want to make a yummy breakfast for our family since we will be missing out on some of the traditional stuff.  This recipe is definitely a contender!  

It is super simple to make, as it uses the store-bought cinnamon rolls and frosting.  It definitely would not take long to throw together Christmas morning.  I love the nuts on it, but feel free to leave them out if you so desire...I'm sure it would be equally as delicious :)  My 5 year old gave his approval and had 2 servings of this (something he NEVER does).  Enjoy!

Cinnamon Roll French Toast


2 packages of cinnamon rolls
1/4 lb. butter
5 eggs
1/2 cup heavy whipping cream
2 teaspoons vanilla
2 teaspoons cinnamon
3/4 cup maple syrup
1 cup chopped pecans

Melt butter and spread in a 9 x 13 pan.

Separate the cinnamon rolls and cut each roll into 8 pieces.  Spread in pan.  Save the icing to use later.

Beat eggs together completely in bowl.  Then add the cream, vanilla, and cinnamon to the eggs and mix thoroughly.  Pour over the cinnamon roll pieces.

Drizzle syrup all over and Sprinkle chopped pecans on top.  (I just put pecans on half of mine) 

Bake at 375 degrees for about 22-28 minutes or until golden brown.  Let cool for about 15 minutes.

Take the metal cover off the icing and stick it in the microwave for about 15 seconds or until it is thin enough to drizzle.  Drizzle icing all over the top of the baked cinnamon rolls.

Serve with syrup if desired.

Recipe Source:  My Life According to Pinterest

Tamale Pie

Last day of October...CRAZY!  Especially since I am planning on having a baby this month...time is FLYING! 

This tamale pie was perfect for a weeknight meal.  It is very similar to a taco soup, but more of an all-in-one meal with the cornbread cooked right on top.  My husband was especially fond of this one :)  Enjoy!

Along with today's recipe, I am sharing a yummy pie recipe over with Kiki and Company today...head on over and check it out along with Kiki's cute holiday ideas and prints! (Click link below)

Tamale Pie

1 lb hamburger

1 can tomatoes with green chiles

1 can tomato sauce

2 medium onions, chopped fine

1 small green pepper, chopped fine

1 can whole kernel corn

1 can kidney beans

1 packet taco seasoning

1 can diced black olives

1-2 cups of grated cheese

1 box Jiffy cornbread or corn muffin mix

Brown beef, taco seasoning, onion, and green pepper in a frying pan (approximately 10 minutes). Drain; add tomatoes, sauce, corn, kidney beans, and olives. Cook slowly for 20 minutes or until meat is done and all ingredients are warm. Put in a 9 X 13 baking dish. Sprinkle cheese over the top. Mix corn bread mix according to package directions, and spread batter over the top. Cover with foil and bake at 350 for 1 hour or until cornbread is golden brown and a knife in the center comes out clean. May serve with sour cream, salsa, etc.

Recipe Source: ward cooking club via Molly H.

Baked Oatmeal

Baked Oatmeal

3 c.  rolled oats
1/3 c. brown sugar
1/3 c. honey
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. melted butter or low-fat butter alternative (such as coconut oil)
2 tsp. vanilla extract
3/4 c. Craisins

Preheat oven to 350 degrees.  In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt.  Beat in milk, eggs, melted butter, and vanilla.  Stir in dried Craisins.  Spread into a greased 9x13 inch baking dish.  Bake in preheated oven for 40 minutes.

Top with fresh fruit, peanut butter and jelly, or whatever else you like on your oatmeal!  Serve warm freshly out of the oven or warmed in microwave. 

Recipe Source:  my friend Rachel

Shepherd's Pie

It's hard to believe that March is almost upon us!  I have been thinking about the upcoming holidays and what foods I want to prepare for them.  St. Patrick's Day is generally associated with corn beef and cabbage, but today I thought I'd bring you just a traditional Irish dish that would be a great alternative if corn beef just isn't your thing.  

This shepherd's pie is comfort food at it's finest...a real meat and potatoes kind of meal that will feed a crowd.  Shepherd's pies also freeze well, just set them in the refrigerator the day before you want to serve it to thaw and follow the original instructions.  Enjoy!!

Cheddar-Topped Shepherd's Pie

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Recipe Source:  Martha Stewart

britni

Chicken Cordon Bleu Casserole

Sometimes I don't feel like making a recipe that has a bunch of steps.  Sometimes I am busy and need a dinner that comes together quickly.  So last night as I was racking my brain on how to use either some of my leftover ham or some of the diced frozen chicken in the freezer, this recipe popped into my head that I had seen earlier this week. 

This would be a great way to use up your leftover ham that most people have for Easter dinner, or just an easy meal on a busy weeknight.  Enjoy!

Chicken Cordon Bleu Casserole


6    ounces    bread stuffing ( chicken flavor ) 
10 3/4    ounce    cream of chicken soup ( can ) 
1    tablespoon    Dijon mustard 
4    chicken breast ( cooked and cut into bite size pieces; I boiled mine ) 
3    cups    broccoli florets 
2    cups    chopped ham ( cooked ) 
6    swiss cheese ( extra thin sliced ) 

Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.

Recipe Source:  My Recipe Magic

Chicken Tortilla Casserole

I have been in such a cooking rut lately.  It may be the gray skies, but I have not been motivated to venture out and try new recipes.  I have been making older recipes that are simple and I have been using up some of my frozen meals from the freezer.  But now the sunshine is out, and it has somehow rejuvenated me!!  So here is a yummy recipe that is easy to make and throw in the oven if you need something quick.  It is especially easy if you already have some chicken already cooked and shredded ready to go in the freezer!

The flavors are yummy, the Rotel Tomatoes give it a nice spice.  I really liked this served with tortilla chips and homemade restaurant style salsa.  

Chicken Tortilla Casserole

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 (10 oz) can Rotel tomatoes (or 1 tomato chopped if your want it more mild)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1 (15 oz) can black beans, drained

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas, beans, and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.  Serve with chopped olives, cilantro, salsa, tortilla chips.

Makes 8 servings (270 calories per serving)

Recipe Source:  adapted from Betty Crocker

Meatball Ravioli Bake

This recipe I found when searching for something to do with that huge bag of frozen meatballs sitting in the refrigerator. And really, I am not even going to call this a recipe (I hate calling something a recipe when all you do is throw in a few pre-packaged items :) We'll just call this a meal idea!  I am still trying to clean out our pantry/freezer before the big move in a few short weeks!


Meatball Ravioli Bake

1 package (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt's Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
PAM Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
1/4 cup chopped fresh basil leaves

Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.

Spray 13x9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil.

Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil.

Baked Pasta with Chicken Sausage

I love yummy comfort food.  Anything warm and filling basically can fit into the comfort food category for me.  For whatever reason, I haven't made any pasta dishes in a long while and am not sure why!  They are so simple to put together and everyone always loves them.  It's even easier when you do a pasta bake!


This dish really was delicious and made for a great filling dinner.  

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 can (28-oz) whole tomatoes with juice, lightly crushed with hands (or crushed tomatoes)

½ teaspoon dried oregano

½ cup heavy cream

1 pound rigatoni

10 oz baby spinach–I double the spinach and use 2 9-oz bags fresh (or 2 10-oz bricks frozen)

12 oz smoked chicken (or Jennie-O turkey) sausage, halved lengthwise and sliced

¼ inch thick

6 ounces fontina (or mozzarella) cheese, 4 oz cut into ½ -inch cubes and 2 oz coarsely grated

¼ cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

If you freeze half in a 9×9 pan, you can put it straight from the freezer into a 400° oven for about 45 minutes, or until browned and hot throughout.

Recipe Source:  The Sisters Cafe

Ham and Broccoli Perogie Casserole

Hey y'all!  Just wanted to mention I am hanging out over at Kiki Creates today, check out some yummy ways to use up that leftover candy!  

I love pierogies.  I never had really hard of them up until a few years ago and have been enjoying them various ways ever since.  Here is my latest pierogie attempt, and it was so simple and tasted great :)


I love it when you find recipes in unexpected places.  I'm usually not one to try recipes on the back of boxes, but I was pressed for time last week and happened to see this one and thought we'd give it a whirl.  It turned out wonderfully :)


Ham and Broccoli Pierogie Casserole


1 box frozen pierogies (12 count) I used potato and cheddar flavor
about 3 cups broccoli florets
1-1 1/2 cups precooked cubed ham
26 oz. jar alfredo sauce
Panko bread crumbs


Preheat oven to 350 degrees.  Combine first 4 ingredients in a 9x13 pan.  Top with panko bread crumbs. Bake for 30-40 minutes until hot and bubbling.  Sprinkle with shredded parmesan cheese, if desired.


Recipe Source:  on the box of Mrs. T's pierogies

Baked Ziti

I've been trying to compile some "classic" recipes, those recipes that everyone has their own version of.  You know what I'm talking about, your classic roast, fettucine alfredo, chicken parmesean, potato soup, cheesecake, lasagna, chocolate chip cookies, all those kind of staples that everyone knows how to make, just having a slight variation.  This is one of those.  I found this recipe on See Jane in the Kitchen.  It caught my eye with the provolone and the sour cream, a little different than many other I had seen. The sour cream melts much better than the traditional ricotta cheese.

1 pound ziti
1 onion, chopped
1 pound lean ground beef (I used some italian sausage instead)
2 jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream (I'm sure ricotta cheese would be great as well)
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Cook ziti until al dente, drain and set aside. Cook the ground beef with the onion and drain fat. Add spaghetti sauce and let simmer for at least 15 minutes. In a 9 x 13 pan, layer 1/2 the ziti, provolone cheese, sour cream, 1/2 the sauce mixture, remaining ziti, mozzarella, remaining sauce and top with parmesan cheese.

Bake in a 350 degree oven for 30 minutes.

Baked Bacon and Cheese Perogis

Perogis are so dang good!  The way I usually eat them is just by frying them up in a pan with butter and putting a dollop of sour cream on top.  This sounded so much better!  And talk about easy...frozen perogis, hardly no work!  This recipe comes to you from Elizabeth's Edible Experience.  I like to double the sauce, it never hurts to have more!

1 (16-ounce) package frozen potato and onion pierogies (we used 4 cheese)
Cooking spray
6 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper
1 head of broccoli, cut in to florets

Preheat oven to 400°.

Arrange the frozen pierogies and broccoli in an 9x13-inch glass baking dish coated with cooking spray.

Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth.

Pour the cream cheese mixture evenly over pierogies.

Top evenly with 1/2 cup cheddar cheese.

Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Sweet Potato Casserole

Oh Thanksgiving....gotta love it!  This year we spent our holiday in the South with some fabulous family.  Being in the South we had our first sweet potato casserole, and it was so great!  It tasted almost like pumpkin pie...definitely a good twist on yams at Thanksgiving time.  Is it figure friendly...no!  That's why Thanksgiving only comes once a year :)  I highly reccomend this.  My picture is awful, I took it after the fact.

6-8 sweet potatoes, baked and peeled
1 can sweetened condensed milk
1 c. brown sugar
2 sticks melted butter
1-2 tsp cinnamon
2 eggs
chopped pecans (optional)
mini marshmallows (optional)

Mix all ingredients.  Top with chopped pecans if desired.  Bake at 350 degrees for 40-45 minutres.  Top with marshmallows (if desired) and broil until brown.

Southwest Shepherd's Pie

I can't say that I've cooked with sweet potatoes often.  Up until recently, they were something you had on Thanksgiving covered in marshmallows and brown sugar (yum!).  After learning how good for you and nutrient dense they are, I am trying to use them a little more.  That's why this recipe intrigued me.  I love the flavors of Southwest dishes, and why not throw some sweet potatoes on top?!  This tasted good with a dollop of sour cream on top.  A big thanks goes out to Cassie Craves for sharing this one :)

2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeño
1 pound ground beef
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
1 can diced tomatoes, undrained
1 can corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.

2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9 x 9-inch baking dish.

3. Meanwhile, place sweet potatoes in a saucepan with water to cover. Boil until fork-tender. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400 degree oven until brown, 30 minutes. Garnish with more cilantro.

Check out some more yummy recipes on Foodista!  Click below!

Shepherd’s Pie

Caramel Overnight French Toast

Conference weekend....brunch with friends...what to make?!  I was searching on All Recipes and came across this recipe.  It is great!  I did make a few changes to the original recipe with wonderful results!

1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices bread (I used 1 loaf of Pepperidge Farm Cinnamon Swirl bread, about 16 pieces) cut into 1 inch cubes
1/4 cup sugar
1 teaspoon ground cinnamon, divided
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract

1.In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.

2.In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.

3.Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.

Buffalo Chicken and Potato Casserole

You put "Buffalo Chicken" in front of anything, and I will be sure to try it!  Whenever we go to a restaurant, I am always drawn to the buffalo chicken pizzas or the sandwiches.  I don't know what is in that sauce, but I love it!  So when I saw this recipe, it went straight on my to try list.  This casserole is good, it didn't quite have enough of that buffalo sauce flavor that I love, but was still pretty darn tasty.  This one comes from Cassie Craves.

1 1/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce (recommended: Frank's Red Hot)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 10-ounce can cream of celery soup
1/2 cup corn flake crumbs (I used crumbled Ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (about 3 medium)

1. Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.

5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with green onions.

Fiesta Chicken Bake

Here's another cooking club recipe.  This one was submitted by Jami, and it is great!  I am always a sucker for Mexican food, and this was no exception...not to mention it was super easy to put together!

4 chicken breasts (or 6-8 tenders)
1 pkg Mexican rice (i use the knorr brand)
1 15 oz can black beans, rinsed w/ water, drained
1 15 oz can petite diced tomatoes
2 c. frozen corn
1 Tbsp olive oil
1/2 green pepper, chopped
1/2 yellow onion, chopped
8 oz cheese of choice, shredded (i used cheddar)
2 heaping spoonfuls minced garlic
cumin, paprika, salt/pepper,
tobasco sauce (a few dashes...or more depending on how much spice you want)

Cook rice as directed on pkg.

In a large skillet, saute gr.pepper, onion, and garlic in oil for a few minutes. Add beans and corn, saute a couple more min.

Add tomatoes w/ juice, dashes of tobasco & prepared rice. Mix all together, then transfer mixture into a 9x13 baking dish.

Sprinkle thawed chicken with cumin, paprika, salt & pepper and rub in (I do one seasoning at a time....there's no real measurements here)

NESTLE :) the chicken in the rice mixture! Bake covered at 350 degrees for 50-55 min for breasts (or less time if using tenders)...just cut into the chicken and make sure it's cooked

Cover with cheese last 5 minutes to let melt. enjoy!

Layered Mexican Chicken Rice Bake

Easy....that's what this is.  We had this when I was visiting Utah.  It comes from the Picky Palate.  My mom just used some shredded chicken she had already made, and it was really tasty stuff!  The only thing I'd change is to add some salsa verde to the rice, it was a little drier than I liked.  And feel free to halve this recipe...it makes a ton!

2 Tablespoons extra virgin olive oil
1 medium white onion, finely chopped
1 anaheim chili pepper (it’s mild), finely diced
1 1/2 Cups chopped sweet peppers
1 1/2 Tablespoons minced fresh garlic
4 Cups cooked/steamed rice
1 Tablespoon ground cumin
2 Cups shredded chicken breast
1/4 teaspoon Lawry’s Garlic Salt
1/2 teaspoon dry Ranch Dressing Seasoning
1/2 Cup prepared Salsa (I used Herdez, mild)
1 can corn, drained
1 can red kidney beans (or any bean of choice), drained
1/2 Cup fresh cilantro leaves, chopped
1 Cup shredded cheddar cheese
(next time I will add some salsa verde to the rice, it turned out a little drier than I liked)
Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Serve with hot sauce, sour cream, salsa, or tortilla chips, if desired.

Shepherd's Pie

I was searching for a classic shepherds pie recipe and came across this one from On My Menu.  I adapted that one just a little bit.  It sounded like a yummy twist to an old classic.  The french fried onions were really yummy!  I admit, I used Betty Crocker boxed mashed potatoes, butter and herb flavor, but it was still very yummy!

- 1 1/2 lbs. ground beef
- 2 c. French's french fried onions
- 1 can tomato soup
- 1/2 c. water
- 2 t. Italian seasoning
- 1/2 t. each salt and pepper
- 1/2-1 can of corn, drained
-1/2-1 can cut green beans, drained
- 3 cups hot mashed potatoes

- Preheat oven to 375 degrees. Cook meat in large ovenproof skillet until browned; drain.(I use a normal skillet and layered the ingredients in a 9x13 dish for the oven)

- Stir in 1 c. fried onions, soup, water, seasoning, salt and pepper.

- Spoon veggies over beef mixture. Top with mashed potatoes.

- Bake 20 min. or until hot. Sprikle with remaining 1 c. onions. Bake 2 min. or until golden.

Taco Tot Casserole

This is such an easy meal.  It's one of those that the leftovers almost taste better than it does right out of the oven.  We found the recipe on the back of the Ore-Ida tator tot bag.

1 lb. lean ground beef
1 package (1.25 oz.) reduced-sodium taco seasoning mix
1 can (11 oz.) corn with peppers, drained
1 can (11 oz.) condensed nacho cheese soup, undiluted
4 cups Ore-Ida® Tater Tots®, Onion Tater Tots® or Hot Tots®
salsa and sour cream (optional)

Heat oven to 375°. Cook ground beef with taco seasoning mix according to package directions. Spoon meat mixture into an ungreased 11 X 17-inch baking dish or 2-quart casserole. Spoon corn over meat mixture; spread soup over corn. Arrange frozen Tater Tots® in a single layer over soup. Bake 40 to 45 minutes or until potatoes are lightly browned and mixture is bubbly. Serve with salsa and sour cream, if desired.

Chicken Pot Pie

2 ½ c cooked chicken
1 pkg. crescent rolls
1 c. chicken broth
1 c. half and half
3 Tbsp. butter
½ tsp. pepper
1 c. celery
Salt to taste
2 potatoes, diced
¼ c. flour
1 c. sliced carrots
½ tsp. thyme
1 c. chopped onion

Saute vegetables until tender. Add flour; stir well. Add broth and
Half and half. Add chicken, thyme, salt, and pepper; cook until
Thickened. Pour into 9 x 13 inch pan. Unroll crescent roll; pinch
Dough together in middle. Place on chicken mixture. Bake at
350 degrees for 15 to 20 minutes, until dough is golden.