Biscuit & Gravy Bake

 

Does anyone else have a "to-be-tried" recipe pile? Don't tell Jill, but mine is in danger of an avalanche.

Jill likes recipes just as much as I do. She just isn't a fan of all my paper. I think she's envisioning having to clean out my house some day. She would much rather pull up the recipes on her phone or her laptop.

And, in the rush to get dinner on the table, I often ignore the burgeoning pile and make something I've already made a million times. (OK, probably not a million, but you get the idea.)

But every so often, I add to the pile anyway. As I'm scrolling through Facebook, something invariably looks tempting. And if it's shared by a Facebook friend, the temptation grows.

I delved into my "to-be-tried" recipe file recently and found a winner. (Thanks Julie Christie!) This Biscuit & Gravy Bake was a big hit with Randy. That's not a big surprise, since biscuits and gravy are often his choice on a restaurant breakfast menu. I liked it, too.

Though I initially made it for dinner (our 12 noon meal), it later became a rerun at breakfast for Randy. (The whole "dinner" vs. "lunch" vs. "supper" debate rages on with Jill's sibling.) But no matter the meal, Randy definitely wasn't complaining about leftovers. It really could be served morning, noon or night.

Whether you save this recipe by printing it out ... or pulling it up on your phone ... you won't be sorry you tried it! Enjoy!

Biscuit and Gravy Bake

Adapted from Tasty.com

12 oz. canister refrigerated biscuits

6 eggs

1/2 cup milk

1/4 tsp. pepper

1/2 tsp. salt

1 lb. browned sausage

1 cup shredded cheese

Gravy:

4 tbsp. butter

1/4 cup flour

Salt to taste

Pepper, to taste

2 cups milk

Cut each biscuit into 8 pieces. Set aside. 

In a bowl, mix the eggs, milk, pepper and salt. Set aside.

For the gravy, melt the butter in a skillet over medium heat. Stir in flour and seasonings and stir until well combined and bubbly. Slowly add the 2 cups of milk.  Increase to medium-high, bring to a simmer, stirring until gravy is thickened.

In a greased 9- by 13-inch glass baking dish, layer the biscuits, sausage, cheese, egg mixture and gravy.
Bake at 350°F for 35-45 min, until the eggs are cooked.

 

Serve with fresh fruit. 

 

Notes: 

• Make sure your 9- by 13-inch pan is deep enough. I had some spillage in my oven.  Just beware!
• If you are browning your sausage as you make the recipe, you could substitute sausage fat from the bottom of your skillet for some of the butter for the gravy. (I happened to have browned extra sausage at Thanksgiving as I was making my dressing and had it in the freezer, so I used the butter called for in the recipe.) 
• You could certainly make your own biscuit dough if you have the time and inclination. The refrigerated biscuits were a fast alternative on a busy day.
  

Breakfast of Champions

Our usual breakfast when growing up consisted of opening the "cereal cabinet" next to the table and making a selection from a wide variety of cold cereals found next to the stash of napkins. In the winter, the options might include hot oatmeal or Cream of Wheat with chopped-up dates adding sweetness to a few lucky bites.

On the other hand, Randy grew up eating hot breakfasts the majority of the time. I got him converted in no time at all - ha!

I love eating an occasional breakfast out at a restaurant. In fact, it's one of my favorite meals to eat outside the home. And, at the Ladd B & B, where we often stay before or after K-State games, a hot breakfast is sometimes on the menu plan. This past weekend, Jill was already feeding a crowd after the homecoming parade Friday night with yummy slow cookers full of chili and chicken and rice soup. When I volunteered to bring food of some sort, she suggested Saturday breakfast.

I sometimes bring banana bread (and I did this time, too). But with an 11 AM start time for the game, I wanted to add a substantial start to our day ... and try to avoid spending a bundle at the stadium concession stand at the same time.

What did we do before we could go to a search engine, type in "breakfast casserole, sausage, eggs, hash browns" and get a list of possible ways to combine those tasty ingredients? Well, we used the shelves of cookbooks I have cluttering my kitchen, but the typing method is usually faster.

This time, I found a simple recipe at The Country Cook, a food blog. While it's not a blog I normally read, I definitely qualify as a "country cook," and the recipe qualified on the ingredients I wanted to use. I made a few modifications, and we ended up with a tasty, pre-game breakfast. (Check out the recipe below). 

Our whole family was able to sit together at the game this time, which was a lot of fun. 

After a week of rain, it was a perfect fall day. 

 And K-State even won the game vs. Oklahoma State with some help from this cute fan club!

Yes, Kinley was able to eat the breakfast casserole ... even with her current lack of front teeth.

Uncle Brent and Eric got to answer plenty of questions about the whys and where-fors of football games.

The girls actually made it the whole game, though they did take a brief time out to play with their cousins on "the hill."

We arrived in Manhattan in time for the Friday evening homecoming parade. The girls enjoyed hanging out with their cousins and a Sunday School friend.

 Who doesn't love a parade? (OK. Don't ask Brent that question. He's not a big fan.)

We saw Willie ... (Brooke hid from him) ...

... and the marching band ...

... and got a head start on Halloween candy. 

After all the candy collected, let's get back to that recipe, shall we? Besides a tasty breakfast, it would make a great breakfast for supper choice. Enjoy!

Breakfast Casserole

(Hash Browns, Eggs, Sausage)

Adapted from The Country Cook blog

2 lb. bag frozen hash browns, thawed
1 lb. pork sausage (you choose the spiciness level)
1/2 onion, finely chopped
1 sweet red, yellow or green pepper (or equivalent of mini peppers), finely chopped
8 eggs
1/2 cup cream or half and half
2 cups shredded Cheddar cheese, divided
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 375 degrees. Spray 13- by 9-inch baking pan with baking spray. Set aside.

Cook sausage, onions and peppers in skillet until the meat is browned and vegetables are softened. Drain any excess fat.

In a medium bowl, whisk together eggs, cream, 1 cup of cheese, salt and pepper, mixing well.

In the prepared baking dish, spread out the thawed hash browns. Put cooked sausage mixture evenly on top. Pour egg mixture evenly over the sausage layer. Sprinkle the remaining 1 cup of cheese on top.

Cover with aluminum foil. Bake for 30 minutes. Take foil off, and bake for additional 10 minutes, checking to make sure the cheese doesn't become overly brown. Serve with fruit, etc.

Note: I put the casserole together the night before and refrigerated it. Because it started out cold, I baked it at 350 degrees for about 40 minutes before removing the foil and baking for 10 minutes more. I started in a cold oven so I wouldn't break my glass baking dish.

Zesty Ranch Beef Stroganoff

I admit it: I get in recipe ruts from time to time. I have go-to recipes that don't require a lot of thought. The ingredients are always available in my well-stocked fridge and pantry. So I go with the path of least resistance when it's 11 AM and I think, "What am I going to serve at noon?"

Tell me I'm not alone!

But that rut can also lead to "same old, same old" meals. It's not as if I don't have plenty of recipes to draw from. I have more cookbooks than anyone needs. And my pile of "to try" recipes from blogs, Facebook and other sources threatens to avalanche off my kitchen counter.

Again, please tell me I'm not alone!

So, recently, I dug into that "to try" pile and made Zesty Ranch Beef Stroganoff. I almost always have hamburger ready to brown, since that's the most abundant meat source in my freezer. The other ingredients were all on hand, too. (True confessions: The original recipe called for fresh mushrooms. While there are not many foods I dislike, mushrooms happen to make that list. So I skipped the mushrooms. Feel free to add them if you are a fan. Randy likes mushrooms, but around here, it's the cook's prerogative.)

Since it made a large casserole, I baked half and put half in a disposable foil pan for another day. That's always handy for busy days or if I'm going to be gone at noon. Instant meal for Randy!

Some fresh sliced tomatoes and Colorado sweet corn from Smith's Market in Hutchinson made for a complete summertime meal. Enjoy!

Zesty Ranch Beef Stroganoff

Adapted from The Kitchen Is My Playground blog

10 oz. wide egg noodles
1 1/2 pounds hamburger
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp. all-purpose flour
1 can (14.5 oz.) chicken broth
1 1/2 cups buttermilk
1 packet ranch dressing mix (dry)
1/8 tsp. salt
1/4 tsp. pepper
1 cup sour cream
1 1/2 cups shredded mozzarella cheese

Topping
2 tbsp. butter, melted
3/4 cup panko bread crumbs
1 tbsp. chopped fresh parsley (or 1 1/2 tsp. dried)
Pinch of salt and pepper

Cook noodles in salted water until done. Drain and set aside.

In a large saucepan, brown hamburger with garlic and onion. Cook until hamburger is browned. Drain fat.

Return to heat. Add flour and stir well. Stir in chicken broth, buttermilk and dry ranch seasoning. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.

Stir in sour cream, mozzarella cheese, salt and pepper. Toss hamburger mixture with cooked noodles.

Spoon into a greased 2-quart casserole or 9 X 13-inch baking pan.

For topping, combine all ingredients in a small bowl and toss together with fork. Sprinkle evenly over the top of the noodle mixture.

Bake at 350 degrees for 25 to 30 minutes until heated through and bubbly and topping is lightly browned.

The original recipe called for 8 ounces of fresh mushrooms. Since I don't like mushrooms, the cook's prerogative is to leave them out - whether Randy likes them or not.

Every Month is Beef Month: Quick Beef & Salsa Skillet

Every month is beef month at our house. But it's Beef Month with capital letters in May. Kansas Gov. Jeff Colyer said so!

I don't need a reason to serve beef. I have a freezer full of it. But I sometimes do need a reason to try a new recipe. Even though I enjoy cooking and baking, it seems I get stuck making the same old, same old when the clock has flown too quickly toward noon and its obligatory meal.

Don't get me wrong: Those old tried-and-true recipes are tasty. They are quick. But sometimes you just need to change it up. This Quick Beef and Salsa Skillet fits those tasty and quick criterion, too. Plus, the ingredients were ones I had on hand in my pantry.

Randy and I are proud to be part of the cattle industry in Kansas. With more than 6.3 million cattle on ranches and in feedyards in the state, Kansas ranks third in the country in beef production. Yes, there are more than twice the number of cattle as people in Kansas!

Kansas has approximately 46 million acres of farm ground. However, not all of this land can be used to grow crops. Grazing cattle utilize grasses and plants growing on more than 15.5 million acres of Kansas pasture and rangeland, which would be wasted if not for ruminants like cattle that can turn those resources into essential protein and nutrients for humans.  Kansas also ranks second in fed cattle marketed, with 4.94 million in 2017. Beef cattle and calves represented 50.8 percent of the 2016 Kansas agricultural cash receipts.  

The product they help bring to market is one that contributes substantially to the human diet. Beef provides 10 essential nutrients, including zinc, iron, protein and B vitamins.

This Quick Beef and Salsa Skillet is just another way to put some of those nutrients on your plate.  Making it all in one skillet saves clean-up time, too -- a bonus in my book!

If you enjoy Mexican flavors, I think you'll like it, too. Team it with a tossed green salad, and you've got dinner. If you try it, let me know what you and your family think!

Quick Beef & Salsa Skillet

1 pound ground beef
1 16-oz. jar thick and chunky salsa - as hot or mild as you wish
1 can kidney beans, drained and rinsed
1 11-oz. can fiesta corn, undrained
1 8-oz. can tomato sauce
2 tsp. chili powder (divided)
1 1/2 cups biscuit mix
1/2 cup milk
2/3 cup shredded cheese

Brown beef in a 12-inch skillet over medium heat; drain fat. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon chili powder. Heat to boiling; reduce heat to low.

Stir biscuit mix, remaining 1 teaspoon of chili powder and the milk together until a soft dough forms. Drop by 6 spoonfuls onto simmering beef mixture.

Cook uncovered for 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

For more beef recipes, check out the Kansas Beef Council's website.

Sloppy Joe Cornbread Bake

Serve the casserole with a green salad.

Meals on Wheels: It's a necessity during busy times on the farm. The guys have their favorites. Jake likes Taco Pizza. Randy likes Italian Meatball Subs. Both are fans of Funeral Sandwiches (which I've renamed Baked Ham and Cheese Sandwiches because we don't need a downer title during a busy time on the farm).

I've done Reuben Crescent Bake and Kentucky Hot Brown sandwiches. Homemade Taco Hamburger Helper has made an appearance on occasion. Add homemade cookies, fruit, chips and something to drink, and it's a mobile feast.

When I saw the recipe for Sloppy Joe Cornbread Bake on Sunflower Supper Club's blog, I knew it was one I wanted to add to the thermal meal carrier rotation this year. Plus, it featured hamburger. Since our freezer always has plenty of beef raised here on the County Line, it's an easy centerpiece to any meal.

It was a hit with both guys, so I'm sure it will make repeat appearances. Actually, it made some repeat appearances as leftovers for Randy, since it made a 9- by 13-inch pan. Thankfully, he is not opposed to leftovers ... especially if they taste this good!

Sloppy Joe Cornbread Bake

Adapted from Sunflower Supper Club

1 box (8.5 oz.) cornbread mix
1/3 cup milk
1 egg
1 can (14.75 oz.) cream-style corn
2 1/2 cups (10 oz.) shredded Cheddar cheese, divided
1 1/2 lbs. ground beef
1 cup diced onion
1/2 cup diced green peppers
1 clove garlic, minced
3/4 cup ketchup
3/4 cup favorite BBQ sauce
1/4 cup brown sugar
1 tbsp. Worcestershire sauce
1 heaping teaspoon yellow mustard
1/2 tsp. salt
1/4 tsp. black pepper
Diced green onions or cilantro for garnish

Preheat oven to 400 degrees. Spray a 13- by 9-inch baking pan with cooking spray.

Combine the muffin mix, milk, egg, corn and 1/2 cup of the shredded cheese. Mix well and pour into prepared pan. Bake for 20 minutes.

While the cornbread layer is cooking, brown the ground beef with diced onions, green peppers and garlic in a large skillet. Drain grease. Add ketchup, BBQ sauce, brown sugar, Worcestershire sauce, yellow mustard, salt and pepper. Bring to a simmer and continue cooking on low for about 5 minutes.

Remove cornbread from oven and poke the top with a fork to make holes in the cornbread. Spoon the beef mixture evenly over the cornbread. Top with remaining 2 cups of cheese.

Return to the oven and bake 15 minutes. Let sit for 5 to 10 minutes before serving. Garnish as desired.

Note: If you want classic Sloppy Joe taste, use 1 1/2 cups ketchup and omit the BBQ sauce.

Beef Enchilada Mac & Cheese

 

May is Beef Month. Of course, pretty much every month is beef month around here. With a freezer full of beef and a farmer who much prefers beef over chicken, beef is on our table 9 times out of 10.

I've enjoyed searching the Beef: It's What's for Dinner website, especially recipes from The Healthy Beef Cookbook. Dieters may not think about beef as part of a plan for smart eating. However, the Beef in an Optimal Lean Diet (BOLD) study, conducted by researchers at Pennsylvania State University, found consuming lean beef daily as part of a heart-healthy diet lowered LDL “bad” cholesterol by 10 percent, which was just as effective as the DASH diet. That's good news for Kansas cattle producers like us.

This research provides support that nutrient-rich lean beef can be an everyday part of a heart-healthy diet:

• On average, a 3-oz. serving of lean beef is about 150 calories.
• Beef is an excellent source of nutrients, including protein, zinc, vitamin B₁₂, vitamin B₆ and niacin.
• Many of the most popular beef cuts sold at retail are lean, including T-Bone, Tenderloin, Top Sirloin and more. 

We enjoy the steaks and roasts that we get when we harvest one of our farm-raised animals. But hamburger fills a good portion of the freezer, so I'm always looking for new ways to use it.

The original recipe for this dressed-up mac and cheese used chicken, but I substituted hamburger instead. I made it for our church's potluck to honor our graduating seniors. It makes a lot, so it's probably a recipe you'll want to prepare when you have more than two people at the dinner table (though we're not opposed to leftovers)!

I used mild enchilada sauce, but you could definitely bump up the heat by using a zestier sauce. The sauce used four different cheeses - pepper jack, Cheddar, Parmesan and cream cheese - for a creamy and tasty combination that spices up traditional mac and cheese. Enjoy!

Beef Enchilada Mac and Cheese

 Recipe adapted from A Dash of Sanity blog

16 oz. bag pasta (rotini, bowtie, shell or other favorite or combo)
1 lb. hamburger, browned
2 cups pepper jack cheese, shredded
2 cups sharp Cheddar cheese, shredded
4 oz. cream cheese
1/4 cup Parmesan cheese
1/2 cup milk
1/2 cup sour cream
10 oz. can enchilada sauce
Salt and pepper to taste
Cilantro, if desired

Brown hamburger and drain. Set aside. (The original recipe called for 2 cups of grilled or rotisserie chicken.)

Cook pasta in large pan of boiling water until al dente. (I used a combination of rotini and bowtie.) Drain and set aside in a strainer.

Using the same pan, add cream cheese, sour cream, milk, enchilada sauce and all the cheeses. Stir over medium heat, until melted, about 5 to 7 minutes. Add in pasta and hamburger. Stir until well combined and heated through. Serve immediately. Top with chopped cilantro, if desired.

I was serving this for a potluck at church, so I knew it was going to sit in the refrigerator before I warmed it up later in the day in the oven. Pasta absorbs liquid, so I added additional enchilada sauce before putting it in the pan. I put it in an oven-proof pan and topped with additional cheese, warming it up until it was heated through.

White Glove Treatment: A Recipe

Add the toppings you want: In this photo, it's corn chips, additional shredded cheese, green onion and chopped red peppers.

I've always found the Hamburger Helper mascot to be a little ironic. It's a grinning four-fingered white glove. I suppose the idea is that this "helper" is going to give me a "hand" with dinner. But why four fingers and not five?

And when I think about the "white glove treatment," I guess I'm envisioning something a little more formal than a hamburger casserole.

I've never bought a box of Hamburger Helper (or Tuna or Chicken Helper either), since I grew up knowing how to make a casserole from scratch. But, I must be an anomaly. Hamburger Helper was first introduced in 1971. In 2005, Food Network listed Hamburger Helper as Number 3 in its list of Top 5 fad foods of the 1970s.

When Jill told me she'd made a recipe called Homemade Crunchy Taco Hamburger Helper, I made a mental note, but I didn't rush to try it. But it had some good things going for it: I had a recommendation from Jill, and it was ready in 30 minutes. Another plus? It was from Iowa Girl Eats, one of our favorite food blogs.

So I tried it last week, and I will definitely make it again. I served it with a green salad. It was fast, easy and we had enough for leftovers, too ... bonus!

Homemade Crunchy Taco Hamburger Helper

Adapted from Iowa Girl Eats blog

1 pound ground beef
1/2 small onion, chopped
1 taco seasoning packet
1/2 cup of your favorite salsa
1 3/4 cup chicken broth
1 cup long-grain white rice (basmati or jasmine)
1 cup shredded sharp cheddar cheese
Toppings: Corn chips, salsa, sour cream, additional cheese, chopped green onion, chopped green or colored peppers, avocado, etc.

Brown ground beef with onion in a large skillet until the beef is no longer pink and the onion is tender. (You may also use dried, minced onion, if you prefer, or to save time.) Drain well. To the drained meat, add taco seasoning packet (without the water called for on the package). Also add salsa and chicken broth; bring to a boil. Add rice. Place a lid on top and reduce heat to medium-low. Simmer for 15 to 20 minutes or until rice is tender. Remove from heat and stir in cheddar cheese until melted. Place lid back on skillet; let sit for 5 minutes. Serve, allowing each person to top their portion with their desired toppings.

Notes:  You can use mild, medium or hot salsa to suit your taste. You may also use your own homemade taco seasoning, if you prefer not to use the packaged variety. 

Luck o' the Irish: Reuben Crescent Bake

In a perfect world, I would have posted this recipe sometime before St. Patrick's Day. It's a little bit different take on corned beef and cabbage.

But, at the time, Flat Aggie was visiting, and I needed to keep those adventures coming for the Walden Academy fourth graders. I did make this Reuben Crescent Bake for Randy for St. Patty's Day. It was the third time I used the recipe which I saw on someone's Facebook feed awhile back.

I am not usually a sauerkraut fan, but I make an exception for reuben sandwiches. The same exception applies for this easy casserole. It makes a big recipe, which means leftovers. Thankfully, Randy is willing to eat leftovers, unlike some men I know. But, even if the kids were home, they wouldn't eat a whole lot of this one,  I don't think. Sauerkraut is an acquired taste, and neither of them have acquired it.

But, if you like reubens, you'll like this casserole. It's even a recipe that Randy has asked me to repeat. Yep, it's that good. Sorry I missed the corned beef-laden St. Patrick's Day. But the deli case still has plenty of corned beef they'll slice up for you. Enjoy!

Reuben Crescent Bake

Found on Facebook and revised

2 tubes (8 oz. each) refrigerated crescent rolls
1 pound Swiss cheese, divided
1 pound sliced deli corned beef
1 can (14 oz.) sauerkraut, rinsed and sell drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
Caraway seeds to sprinkle

Preheat oven to 375 degrees. Drain sauerkraut and rinse well. I used a strainer then used paper towels to press additional moisture out of the sauerkraut. Set aside.

Unroll one tube of crescent dough into one long rectangle. Seal seams and perforations. Press onto the bottom of a greased 13- by 9-inch baking dish. Bake 8 to 10 minutes or until golden brown.

Layer with half the cheese. (The original recipe called for sliced cheese, but I prefer grating a 16-ounce block of cheese in the food processor. Either way is fine.) Layer all the corned beef on top. Combine sauerkraut and salad dressing. Spread over beef. Top with remaining cheese.

Put a piece of waxed paper on the counter. Remove the remaining roll of crescent dough from the tube and put on the waxed paper, forming a rectangle. Place another piece of waxed paper on top. Use a rolling pin to seal the perforations and form it into a 13- by 9-inch rectangle. Take off the top layer of waxed paper, and flip it onto the casserole. Remove the other layer of waxed paper and stretch to fit the casserole dish, sealing any perforations. Brush with egg white. Sprinkle with caraway seeds.

Bake 12 to 16 minutes or until heated through and the crust is golden brown. Let stand 5 minutes before cutting. Yield: 8 servings.

***

Today, I'm linked to Wichita blogger Ashley's Wake Up Wednesdays. Click on the link for more ideas for your dinner table. I'm also linked to the Country Fair Blog Party via Nicole of Tales of a Kansas Farm Mom.

Nacho Pasta Bake

Frito pie on steroids: I think that's an apt description of this entree. I personally think it's just as good without the Fritos, I guess since Frito-Lay sells billions of dollars worth of salty snacks each year, that's probably not going to knock them from their perch of 65 percent of the market.

Anyway, the original recipe called for Fritos, so that's how I served the casserole. That was my first mistake. I told Randy I thought we could cut the calories by just eating the leftovers sans Fritos. I did that. He didn't. Frito-Lay didn't get to their market dominance by making a mediocre product, I suppose. And he liked the salty crunchiness they added to the mix.

I put this in two different casserole dishes. I baked one and froze the other. That way, Randy isn't eating leftovers for a week (though he wouldn't complain. He's pretty easy like that.) Maybe if I leave the other half in the freezer long enough, he'll forget that corn chips were part of the equation. We'll see.

Nacho Pasta Bake 

Adapted from Heat Oven to 350 blog

8 ounces orecchiette or other small shaped pasta
1 tablespoon vegetable oil 
1 medium onion, chopped 
1 medium green bell pepper, chopped (I used a mixture of red and orange peppers instead)
2 cloves garlic, minced 
2 cups hamburger, browned and drained
1 can (11 oz) corn kernels, drained 
1 can (4.5 oz) green chiles, drained 
1 cup ricotta cheese 
1 1/2 cups shredded Mexican blend cheese, divided 
1/2 tsp chili powder 
1 1/2 cups salsa, divided (make this a salsa you really like, since the flavor of the final dish will be made or broken by how much you like the salsa you use.) 
Chopped green onions 
Fritos chips (optional)

Heat oven to 375 degrees. While pasta is cooking, heat oil in skillet over medium heat. Add onion and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook an additional 30 seconds.

In a large bowl, combine pasta, onion mixture, hamburger corn, chilies, ricotta cheese, 1/2 cup cheese and chili powder.

Spoon some salsa onto the bottom of a 9- by 13-inch casserole dish, which has been sprayed with cooking spray. Spread salsa to cover the bottom of the dish. Spoon hamburger mixture on top of salsa. Top with remaining salsa and spread evenly with remaining cheese. Bake until mixture is heated through, about 20 to 25 minutes.

Spread chopped green onions over the top of the dish and serve over tortilla chips. Note: While the original recipe called for it to be served over tortilla chips, I personally think it just adds additional calories that nobody around here needs. So while I pictured it that way, I've since decided it's unnecessary.

Prep Time: 10 min Cook Time: 20-25 min Serves: 6 (generously)

Other Notes: 

• The original recipe called for 2 cups shredded, cooked chicken. I substituted hamburger because that's what is in our freezer. 
• I think it would also be tasty with some fresh cilantro sprinkled on top. But I know there are cilantro haters out there, so to each his own!
•  The original recipe called for Monterey Jack cheese. I used a Mexican blend instead - again, because that's what I had on hand.

Dinner in 30 Minutes or Less

This is what you get for reading the back of the rice box ... dinner in about 30 minutes.

Don't you remember reading the back of the cereal box as you sat at the breakfast table as a kid? Given the opportunity and a few minutes, I'll find something to read. I'd prefer a book, but a box will do in a pinch.

In this case, it lead to a tasty meal.

Southwest Beef & Bell Pepper Skillet

1 lb. lean ground beef
1 can (14.5 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 large red or green pepper, thinly sliced then halved
1 large yellow pepper, thinly sliced then halved
2 cups instant brown rice, uncooked
1 1/2 cups finely shredded Colby and Monterey Jack cheese

Brown meat in large ovenproof skillet; drain fat. Stir in broth and tomatoes. Bring to boil.

Add peppers and rice; stir. Cover; simmer on low heat 5 minutes or until rice is tender. (When I checked it at 5 minutes, it wasn't tender yet.)

Top with cheese. Broil, uncovered, 2 to 3 minutes or until melted. Makes 6, 1 1/3 cup servings.

Serve with a green salad.

Nutrition information per serving: 350 calories, 13 g total fat, 7 g saturated fat, 650 mg sodium, 32 g carbohydrate, 25 g protein.

Recipe Notes:

• If you aren't a fan of spicy foods, substitute a can of stewed or diced tomatoes.
• I had beef broth that I had refrigerated after cooking a roast. I just added 14.5 ounces of that instead of the canned broth.
  
• The original recipe called for white instant rice. I substituted brown rice.
• The recipe leaves the peppers in fairly large pieces. I really liked how that looked and tasted, but if you need to do a better job of "hiding" the veggies, you could chop them finer.
  
• I don't have an ovenproof skillet, so after the rice and pepper mixture was cooked, I put it into a glass 12- by 8-inch pan and topped with cheese, then stuck it under the broiler. If you have the skillet, it dirties one less dish, but this worked fine.

Enjoy!

Italian Crescent Casserole

Randy is not picky when it comes to food. I hear about husbands who won't eat casseroles. Others won't eat leftovers. Some won't eat sandwiches.

Randy is kind of like Mikey of the old Life cereal commercial fame: He will eat anything (within reason).

Of course, given a choice between beef or chicken, he will choose beef every time. As beef producers, our freezer is well stocked with hamburger, steaks and roasts. So lucky him: Most of the time, I do use beef in meals at the County Line.

This casserole is no exception.

I got the recipe from one of Eric's cousins. Before Jill & Eric's wedding, I wrote letters to friends and relatives from both sides of the family. I enclosed matching recipe cards and asked them to send one or two of their favorite recipes.

After I sent the letters, I loved going to the mailbox and discovering recipe cards and notes tucked among the bills and newspapers. It was like getting Christmas cards and letters, but it lasted longer since I'd given people plenty of time to respond. Once I had the cards back, I compiled the recipes.

In fact, I had so many recipes that I ended up putting them in two matching books. I then went to a shop and had metal labels engraved for the spines, noting that Volume I had appetizers, salads, vegetables and main dishes and Volume II had desserts and breads in Jill's & Eric's Family and Friend Favorites.

I could have typed them all or sent the requests for recipes out by email, but I liked having each friend or family member write out the recipe card in their own hand. It seemed more personal that way.

Italian Crescent Casserole is one of several recipes I copied before I gave them the recipe book. I've used it several times, including serving it to Eric's family when they arrived before the wedding.

It's easy and tasty. Enjoy!

Italian Crescent Casserole

1 lb. hamburger
1/4 cup chopped onion
1 envelope spaghetti sauce mix (dry)
8 oz. tomato sauce
1 cup sour cream (not fat free or light)
1 1/2 cups shredded mozzarella cheese
1 8-count can refrigerated crescent rolls
2 tbsp. melted butter
1/4 cup grated Parmesan cheese

Brown hamburger and onion in skillet, stirring until ground beef is crumbly; drain. Stir in spaghetti sauce mix and tomato sauce. Heat over medium heat until bubbly, stirring frequently. Pour into 7- by 11-inch baking dish. Mix sour cream and cheese and drop by spoonfuls over the beef mixture. Spread out over meat.

Unroll crescent rolls. leaving in a sheet. Place over the cheese mixture to form the top crust. Brush the rolls with butter and sprinkle with Parmesan cheese. Bake at 375 degrees for 17 to 25 minutes until browned and bubbly.

Serves 8.

A Photo Step-by-Step

I figured you could brown hamburger and add all the ingredients. Actually, I'm sure you can do all this without my photographic help, but here we go anyway.

Spray pan with cooking spray. Put seasoned meat mixture in prepared pan.

Dollop with the mixture of sour cream and mozzarella cheese. A recipe note: I often use fat free sour cream in recipes. But in this recipe, I think it makes it too watery, so I would use regular sour cream.


I like to use this little metal spatula to spread the cheese mixture around. It is one of my favorite kitchen tools. I don't remember what I paid for it (it wasn't much), but it has been worth every penny. I use it to spread bar cookie doughs, frosting, etc. For some reason, it works better than a knife.

Put the crescent rolls on the top. And here is another recipe tip: I took the crescent rolls out of the refrigerator this time when I started browning the hamburger, etc. I had trouble separating the dough because it was soft. So, I would recommend you leave it in your fridge until you're ready to use it. It will be easier to get it to stay in a sheet and will be more attractive than my results this time!

Brush with the melted butter. You really don't need to melt 2 tablespoons like it calls for in the recipe. One will be plenty.

Sprinkle with Parmesan cheese.

Bake until browned and bubbly. (Again, this isn't the prettiest one I ever made because the crust was kind of a mess.) However, it tasted just fine!

Didn't your mother tell you? Looks aren't everything!

Serve with a a Waldorf salad and some green beans and supper is ready!