Tag Archives: Jess L.

Calico Beans

Calico Beans – submitted by Jess L.

1 lb. hamburger, brown and drain
1/2 lb. bacon, brown and drain
1 med. onion, chopped
3/4 c. ketchup or bbq sauce
1 tsp. salt
1/2 c. brown sugar
2 tsp. mustard
2 tsp. vinegar
1 can Navy beans
1 can kidney beans
1 can pork and beans
1 can butter beans
Brown and drain hamburger and bacon. Put in a crock pot: chopped onion, ketchup, salt, brown sugar, mustard, vinegar and all the beans (liquid included). Add meats.Start this a day ahead of time to let the flavors blend. Otherwise bake at 350 degrees for 1hour. Or cook in crock pot on low all day.

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Beef Stew

Beef Stew – submitted by Jess L.

Recipe:
1lb beef
2 gigantic potatoes
Bunch of carrots
Chopped onion
1 pkg. Lipton onion soup mix
1 can cream of mushroom
1 can cream of celery

Put all in crock and let stew for 6-8 hours. YUMMY

Chicken Fajitas

Chicken Fajitas – submitted by Jess L.

1 rotisserie chicken (debone)
2 Bell Peppers- sliced
1 lg onion- sliced
garlic salt, oil, and salt to taste

Heat large skillet add oil, saute peepers and onions until done to your likeness season with garlic and salt.  Add chicken to heat through.   I add no other spices, I love the flavor of the peppers and onions mixed with the rotisserie chicken!  YUMMY, try it this was I bet you will love it.

Use tortilla’s, lettuce wraps, or serve over lettuce with sour cream and salsa for an amazing fajita salad.   Top as you would like.

I just thaw overnight before cooking.

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole – submitted by Jess L.
Prep Time: 30 minutes
Baking Time: 30 minutes
Serves 6-8, or more, depending on serving size

Ingredients:
• 2-3 cups cooked spaghetti noodles
• 28 oz spaghetti sauce
• 8oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 3/4 cup shredded mozzarella
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
2. In a mixing bowl, combine cream cheese, sour cream and cottage cheese. Beat until smooth.
3. Layer bottom of baking dish with 1/2 with cooked spaghetti noodles. Spoon cheese mixture over noodles. Then, add a layer with 1/2 of spaghetti sauce. Repeat layers.
4. Top off final layer with cheddar cheese.
5. Bake uncovered for 30 minutes or cheese is melted and bubbly.
From Frozen, thaw overnight in fridge, then proceed to step 5.

Savory Breakfast Muffins

Savory Breakfast Muffins – submitted by Jess L.

18 muffins

Ingredients

• 1/2 lb breakfast sausage (cooked, drained, crumbled) OR 1 cup chopped ham
• 1/2 medium-sized green or red pepper, finely chopped
• 1/2 medium-sized onion, finely chopped
• 1-2 T oil
• salt, pepper, and garlic powder, to taste (for sauteing veggies)
• 2 cups Bisquick
• 1 cup cornmeal
• 1 tsp. salt
• 1/4 tsp pepper
• 1Tbsp. garlic powder
• 1Tbsp. Italian seasoning mix
• 3 eggs
• 1 1/2 cups buttermilk
• 5 T melted butter
• 1 1/2 cups shredded cheddar cheese
Instructions
Spray muffin tins with cooking spray and set aside.
Saute onion and peppers in 1-2 T oil (or the sausage grease) for a few minutes until soft. Season with a little salt, pepper, and garlic powder while sauteing.
Preheat oven to 375 degrees.
Mix together dry ingredients in large bowl: baking mix, cornmeal, salt, pepper, and garlic.
Mix together wet ingredients in a separate bowl: eggs, buttermilk, and butter.
Add sausage or ham, bell pepper, onion, and cheese to the wet mix, and stir until combined.
Make a well in the middle of the dry ingredients. Add the wet mixture to the dry mixture and stir just until combined (do not over mix).
Ladle the filling into the prepared muffin tins, filling almost to top.
Bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean.
Allow to cool in pans for 5 minutes and then turn out onto a cooling rack.
To Freeze: Wrap each muffin in plastic wrap and then fill a freezer ziploc until full of muffins.
To Reheat: Wrap in a paper towel. Microwave on high for approx 90 seconds.

Meatloaf

Meatloaf – Submitted by Jess L.

2LBS Ground Beef
1 cup oatmeal
2 t. mustard
3/4-1 cup ketchup
2 eggs
1 pkg. Lipton onion soup mix
Mix all together

But in Loaf pan Bake 350 for 1 hour-11/2 hour for 2 LB Meatloaf.

Chili

Chili – submitted by Jess L.

1 lb. ground beef
1 package of sliced portabella mushrooms
1 onion- chopped
1 red pepper-chopped
1 yellow or orange pepper-chopped
1 jalapeno- chopped remove seeds
1 pablano pepper- chopped remove seeds
1 can chili beans- add in all including juices
1 can black beans-drained
1 can kidney beans-drained
1 large can diced Tomatoes
1 Large can tomato sauce
3 gloves garlic
(Seasonings to taste, I just put them in so I am not 100% sure how much)
chili powder-about 1 tbsp
cumin- about 1 tsp
red pepper powder-to taste, I use little
garlic salt
parsley

Brown beef and drain, add all peppers, onions and mushrooms to large skillet and heat until soft and giving off lots of juices. Poor everything else into a crock pot add cooked indigence and and simmer on low for 6-8 hours. ( I add my seasonings to the pan of peppers when sauteing them, it releases a lot of the flavor)
SERVE WITH:
Sour Cream, Cheese, Crackers

Turtle Pumpkin Pie

Turtle Pumpkin Pie – submitted by Jess L.

¼ c. plus 2T. carmel topping, divided

1 Grahm pie crust

1/2c. Plus 2T. pecan pieces, divided

1 cup cold milk

2 pkg. instant vanilla pudding

1 cup canned pumpkin

1t. ground cinnamon

½ t. ground nutmeg

1 tub 8oz cool whip, thawed, divided

Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.

Beat milk, dry pudding mixes pumpkin and spices with whisk until blended.  Stir in 1 ½ cup whipped topping.  Spread into crust.  Top with remaining cool whip.

Refrigerate 1 hour. Top with pecans and drizzle with remaining caramel with fork.  Store leftovers in refrigerator.

Makes 10 servings, one slice each.

Chicken Enchilada’s

Chicken Enchilada’s – submitted by Jess L.

1 rotisserie chicken (de-boned)

1 onion chopped

1 can green chilies

1t. cumin (or to taste)

1 bag shredded cheese, divided

Salt and pepper

1 large can enchilada sauce, divided

1 package tortilla’s

Mix chicken, onion, green chilies, cumin, and 1 cup cheese together. Pour in enough enchilada sauce to make mixture wet.

Swip tortilla’s through enchilada sauce and put some filling in the middle of tortilla, fold tortilla.  Makes about 12 large enchilada’s.  Put enchilada’s in pan and pour remaining sauce over the top, and top with remaining 1 cup cheese.

Bake 350 for 1 hour covered