Taco Pot Pie With Biscuits

This is an easy pot pie recipe with a great Mexican taste. It doesn’t take much time to assemble. My son often makes this meal for us, so we can enjoy a meal together as a family after I get off work.

Ingredients

1-1/2 lbs lean ground beef
1 medium-large onion, chopped
1 green bell pepper, chopped
1 to 2 hot peppers, chopped
2-3 cloves garlic
1 (1.25-oz) package taco seasoning mix
3/4 cup water
1 (16-oz) can kidney beans, do not drain
1 (11-oz) can whole kernel corn, drained
1 tube Pillsbury Grands Biscuits, or similar
3 cups cheddar cheese, shredded and divided (or taco blend cheese)

Directions

Preheat oven to 350°F.

In a cast iron skillet, or an oven-safe sauté pan, brown the hamburger, onions, peppers, and garlic over medium high heat; drain.

Stir in the taco seasoning packet, 3/4 cup of water, kidney beans along with the juice, and the corn. Bring the mixture to a boil, stirring frequently to keep it from sticking to the bottom of the skillet. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Sprinkle the top with 2-1/2 cups of the shredded cheese. Remove the biscuits from the tube and place on top of the cheese.

Bake for 20 minutes, or until the biscuits are done. Sprinkle with the remaining cheese. Let stand for 5 minutes.

Notes

You can choose canned whole kernel corn with sweet peppers for a different flavor, or use 2 cups frozen corn with one diced roasted red pepper.

You can garnish the dish with cilantro or parsley if desired.

Apple Rice Betty

Instead of making apple pie or apple cobbler, this version is a delicious treat. Apples with rice, and raisins. Delightfully lightened with whipped cream.  

Ingredients

1 c. cooked rice
1 1/3 c. apple juice
1/8 tsp. salt
1/2 tsp. cinnamon
2/3 c. brown sugar
1/2 c. raisins
1 1/3 c. apples, diced
1 Tbs. butter
1 c. heavy cream
1/4 tsp. cream of tartar
2 Tbs. sugar, or honey
1 tsp. vanilla

Directions

Place a mixing bowl and whisk attachment in the freezer for at least 20 minutes for the whipped cream.

In a medium saucepan, combine cooked rice, apple juice, salt, brown sugar, raisins, and diced apples. Cook and stir until the mixture comes to a boil.

Cover and simmer for about 5 to 10 minutes, or until most of the liquid has been absorbed. Remove from heat.

Stir in butter.

Chill the mixture in the refrigerator. Meanwhile, prepare the whipped cream. 

Pour the heavy whipping cream, cream of tartar, sugar, and vanilla into the bowl you just took out of the freezer.  Whisk the mixture on high speed until medium to stiff peaks form, or about one minute.

Gently fold the whipped cream into the apple mixture.  Place in the refrigerator until ready to serve.

Serve chilled.  May also add dollops of whipped cream over the top.

Notes

You can use minute rice instead of already cooked rice.  Just increase the apple juice to 2 cups.

A tub of whipped cream can be substituted in place of the heavy whipping cream, cream of tartar, sugar and vanilla.

Broccoli and Ham Casserole

Ham with broccoli is an easy casserole dish to put together.  If you work and don't have time to cook much, then this recipe will help you out with that. Your family will love it and request it often.  

Ingredients

4 Tbs. butter, divided
1 onion, diced
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 onion, diced
1 sweet bell pepper, chopped
2 cloves garlic, minced
2 Tbs. flour
2 c. milk
3/4 lb. sharp cheddar cheese, shredded
3 c. broccoli, fresh or frozen
2 c. cooked ham, cubed
1/2 c. black olives
1 can mushrooms, drained
salt and pepper to taste
1 1/2 c. seasoned stuffing cubes, divided

Directions

Preheat oven to 325°. Lightly spray a 13 x 9-inch baking dish.

Cook the broccoli according to package directions. Drain. Set aside.

In a saucepan, melt 3 tablespoons butter. Sauté onion, and sweet bell pepper until tender. Add garlic and sauté for a minute.

Stir in flour, mixing thoroughly.  Gradually pour in the milk, stirring constantly. Bring to a boil. Cook and stir until thickened, about 2 minutes. Turn heat to low.

Add the cheese, stirring until the cheese is melted.

Add the broccoli, ham, black olives, mushrooms and 1-cup stuffing mix to the cheese mixture. Stir to combine. 

Transfer to a 2-quart baking dish. 

Melt 1 tablespoon butter in a saucepan. Add 1/2 c. stuffing mix and toss to coat. Sprinkle around the edge of the casserole.

Bake uncovered for25 to 30 minutes.

Easy Southwestern Corn

This is a healthy side dish that goes perfect with any meal.  It is bright, colorful, and packed with flavor. We usually serve this along with Beef Enchiladas and Refried Beans.  

Ingredients

1 Tbs. butter
3 1/2 c. fresh corn or frozen corn
1 onion, chopped
1 sweet bell pepper, diced
1 jalapeno, chopped
1 can Rotel tomatoes and green chili's
1 Tbs. lime juice
salt and pepper to taste
1/2 tsp. cumin
2 Tbs. cilantro (optional)

Directions

In a heavy cast iron skillet, melt butter over medium high heat. 

Stir in corn, onion, sweet bell pepper and jalepeno pepper. Cook and stir until tender. This takes about 3 to 5 minutes.  Reduce heat to low.

Add the Rotel tomatoes and green chili's, lime juice, and cumin.  Stir until combined.  Cook, stirring occasionally, until heated through. Salt and pepper to taste.

Remove from heat.  Add the cilantro if desired.  Serve and enjoy.

Hearty Baked Chicken Sandwiches

This recipe is a great way to use up left over chicken.  Or you could also buy a roast chicken already made at the grocery store. In about 30 minutes, you and your family will be sitting down to a great meal. Add some vegetables on the side for a complete meal.

Ingredients

1 c. diced cooked chicken
3/4 c. celery, diced
1/4 c. chopped walnuts (optional)
1 onion chopped
1 Tbs. lemon juice
1/4 c. mayonnaise
salt and pepper to taste
4 slices bread
1/2 c. potato chips, crushed (optional)
Shredded cheese

Directions

Preheat oven to 350°.

In a bowl, combine chicken, celery, walnuts, onion, lemon juice, and mayonnaise.  Mix thoroughly until well blended.

Place the bread on a cookie sheet. Bake for 4 to 6 minutes or until the top of the bread is golden brown and crispy.  Be sure to watch the bread, so it does not burn. The length of time will depend on your oven, so don't walk away. 

Turn the bread over. Spread chicken mixture over the untoasted side of the bread. Sprinkle potato chips and cheese over the top. 

Bake for 12 minutes, or until heated through and cheese is melted.

Fluffy Honey Dressing

This is an easy honey dressing to make with a perky flavor. It is perfect to use as a dipping sauce for fruit slices or to add in with salads.

Ingredients

2 eggs
1/2 c. honey
1/4 c. lemon juice
2 Tbs. frozen orange  juice
1/8th tsp. salt
1/2 c. heavy cream, whipped
2 tsp. grated lemon rind

Directions

In a saucepan, beat eggs until frothy/  Stir in honey, lemon juice, frozen orange juice and salt. 

Cook over low heat, stirring constantly until thickened.  Remove from heat and allow to cool.

Gently, fold in whipped cream and lemon rind.

Serve with fresh fruit as a dipping sauce. Keep refrigerated.

Sweet Country Fair Egg Bread

This bread recipe is so simple.  It uses basic ingredients and it is practically fool-proof.  It is a rich bread dough that is more like sweet bread than a dinner sandwich bread.  

You'll enjoy eating it on its own, or with butter and jelly or jam spread over the top of the slices. Or sprinkle some cinnamon sugar over the top for a delicious treat!

Ingredients

1 /2 c butter
2 tsp salt
1/2 c. sugar
1 1/2 scalded milk
2 pkg. yeast
1/2 c. hot tap water 110 to 115°
2 eggs
9 c. flour
softened butter

Directions

Set oven to 400°.  Grease three 8-inch loaf pans

Combine butter, salt, and sugar in a large mixing bowl.

Stir in scalded milk.  Let stand until the mixture is cooled to lukewarm.  

Meanwhile, combine hot tap water, yeast and 1 tablespoon sugar together. Let stand for about 10 minutes to activate the yeast and make sure it is active. Pour this into the lukewarm milk mixture.

Beat in eggs.

Add 3-cups of flour.  Beat the mixture with a wooden spoon until it is a smooth, and has a sponge-like consistency.

Continue to mix in more flour until it gets too hard to stir. Turn the dough out onto a floured surface.   Knead the dough until it is smooth and elastic, adding the rest of the flour. This takes about 7 to 10 minutes. The dough may require more flour or less flour, depending on the day and humidity levels. The dough should be slightly tacky, but not so much that it sticks to your hands or the kneading surface.

Place the dough into a greased bowl, turning once to cover all dough surfaces with a bit of grease. Cover with a piece of plastic wrap or a tea towel.  Set the bowl in a warm location and let rise for 90 minutes, or until doubled in bulk.

Punch the dough down. Turn the dough out onto a lightly floured surface. Divide the dough into 3 equal sized portions.  Shape each dough portion into a loaf and place into prepared pans.

Lightly spray the tops with cooking spray or rub some olive oil or softened butter over the tops to keep the dough from drying out. 

Place the bread pans in a warm location and allow the dough to rise again until doubled in bulk.

Bake at 400° for 10 minutes. Reduce heat to 350° and continue to bake the bread for another 40 minutes, or until done.

Remove the bread from the pans and cool on a wire rack.