Beef Taco Pie

 Beef Taco Pie

If you are short on time, then this recipe will serve you well for the supper dilemma of what to make. This recipe is a quick and easy way to get supper on the table in a hurry and only uses one skillet to prepare this meal in.  Top it with your favorite toppings of salsa, lettuce, sour cream and you have a great meal.  

This is one of our favorite go to recipes when we don't want to spend a lot of time in the kitchen cooking. 

Ingredients:

1 lb. ground beef

1 onion, chopped

1 red bell pepper, finely chopped

Salt and pepper to taste 

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. paprika (sweet or smoked)

1/2 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder

Pinch of cayenne pepper or crushed red pepper flakes

1 can (4.5 oz) chopped green chiles, drained (optional)

2 eggs

1 c. milk

1/2 c. baking mix like Bisquick

3/4 c. shredded Monterey Jack or Cheddar cheese 

3/4 c. chopped tomato

 

Additional ingredients, if desired 

Shredded lettuce

Salsa

Sour cream

 

Directions:

 

Heat oven to 400°F. 

 

In an ovenproof cast iron skillet over medium heat, cook ground beef, onions and pepper until the beef is browned and the onions are translucent. Season with salt and pepper to taste.

 

Stir in chili powder, cumin, paprika, oregano, onion powder, and garlic powder.

 

Top with chiles.

 

In a small bowl, beat eggs and milk together.  Add baking mix, mixing until blended. Pour the mixture evenly over the top of the ground beef mixture.

  

Bake about 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with cheese. Bake another 2 to 3 minutes, or until cheese is melted. Cool 5 minutes. Serve with lettuce, salsa and sour cream. 

 

Pumpkin Bars with a Crust

 Pumpkin Bars with a Crust: An Easy, Rich Dessert Everyone Loves

Pumpkin desserts aren’t just for one season—they’re delicious any time of year. If you love pumpkin pie but want something a little easier to serve, these pumpkin bars with a crust are the perfect solution. This simple, family-favorite recipe combines a creamy pumpkin filling with an easy homemade crust for a dessert that’s great for gatherings, holidays, or everyday treats. With straightforward steps and familiar ingredients, these pumpkin bars come together effortlessly and always disappear fast.

When you hear the word pumpkin, your mind probably jumps straight to pumpkin pie and Thanksgiving. My family and I absolutely love pumpkin pie, but every once in a while, we like to enjoy those classic flavors in a different way.

Many years ago, a neighbor shared her pumpkin bars with us. They were incredibly delicious, but they didn’t have a crust. Since we’re big fans of a good crust, we decided to make our own. The crust is super easy to put together—so easy, in fact, that my kids were able to make it when they were younger.

This recipe may look a little long at first glance, but don’t let that discourage you. It’s actually very simple to prepare.

In no time, your home will be filled with the cozy aroma of pumpkin and warm spices baking in the oven. These pumpkin bars are rich, flavorful, and absolutely delicious—perfect for sharing (or not 😉).

 Crust

1 stick butter melted

1 1/4 c. flour

1/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. finely chopped pecans (optional)

Filling

1 – 29 ounce can of pumpkin or 3 cups pumpkin purée

1 c. firmly packed brown sugar

1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
5 eggs, lightly beaten
1– 12 ounce can evaporated milk

Topping

3/4 c. of flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 c. plus 2 tablespoons cold butter cut into small pieces
1/2 c. chopped pecans (optional)

 

Directions:

 

Preheat oven to 350° F.   A 13×9-inch cake pan, ungreased.

Melt the butter in a small saucepan over low heat so it doesn't burn. Remove from heat. Stir in the flour, brown sugar, and cinnamon.  If you wish to add pecans, this is the time to mix them in as well. Mix thoroughly to combine.

Press the mixture into the cake pan. Set aside while you prepare the pumpkin filling.

 

In a large bowl, combine pumpkin, brown sugar and white sugar together.  Mix well.

 

Stir in the cinnamon, ginger and cloves. 

 

Add the lightly beaten eggs, mixing until the batter is smooth. Continue to stir the pumpkin mixture as you slowly pour in the milk.  Mix thoroughly.

Pour this mixture over the prepared crust.

Bake for 25 to 30 minutes, or until partially set. You do not want the pumpkin completely cooked yet.  

 

While the pumpkin is in the oven, assemble the topping. 

 

Combine the flour, oatmeal, and brown sugar into a medium-sized bowl. 

 

Add the cubed butter.  Using a pastry knife or two knives held together in one hand, cut the butter into the flour mixture until it becomes small particles about the size of peas. At this point, you can add the pecans if you desire.  Set aside.

Remove the pumpkin from the oven at the end of 25 to 30 minutes baking time.  Sprinkle the oatmeal, flour mixture over the top of the partially baked pumpkin. Return the pan into the oven and bake for another 15 to 20 minutes, or until a knife inserted in the center comes out clean.

Allow the pumpkin to cool before serving it with a dollop of whip cream. You can even add a sprinkle of cinnamon over the top, if desired.

 Pull Apart Garlic Bread

 

We love the taste of garlic at our house.  And that is a good thing because garlic is healthy for you.  This is an easy recipe so you can make your own garlic pull apart bread.  This fluffy bread is rich with the flavors of garlic, and butter.  

Garlic has been around for thousands of years. It can help protect you for a cold, It contains allicin, which acts as an antibiotic. It is good for your heart, it can help protect the liver from damage, improve bone health and protect against cancer.  

Dough

1/2 c. warm water
1 pkg. active dry yeast
1 Tbs. honey or sugar
1/2 c. warm milk
3 c.  flour
2 Tbs. butter, softened
1 tsp. salt

Garlic Butter Topping

5 Tbs. butter
2 to 4 cloves garlic, finely minced
1 tsp. parsley
2 tsp. Italian seasoning
1/4 tsp. salt

Directions

Set oven temperature to 350° when ready to bake. One 8 x 4 inch loaf pan, greased or buttered.

In a large mixing bowl, combine water, yeast, and honey.  Place in a warm location for 8 to 10 minutes until foamy.  

Add in milk, 1 cup flour, butter, and salt. Beat with a wooden spoon for 1 to 2 minutes. Gradually stir in the remaining flour until the dough becomes too stiff to stir.  

Turn the dough out onto a lightly floured surface.  

Knead the dough for 8 to 10 minutes until the dough is smooth and elastic.  Add more flour as needed. 

Place the dough into a lightly greased bowl. I use the same bowl that I mixed the dough in. Cover the bowl with a tea towel and place the bowl in a warm location until doubled in size.  This can take about an hour or a little longer depending on how warm the location is.

Make the garlic butter:

In a small saucepan, over low heat, melt the butter. 

Stir in the garlic, parsley, and Italian seasoning. Cook over low heat for 2 minutes, stirring frequently, so the garlic and butter do not burn.  Remove from heat and set aside while you shape the dough.

Turn the dough out onto a lightly floured surface.  Cut the dough into small 1 inch pieces.  Dip the bread into the warm, but not hot, garlic butter. Coat all sides of the dough pieces in the garlic butter, then, place them into the prepared loaf pan. Continue until every piece of dough is coated with the garlic butter and piled into the loaf pan.

Cover the pan with a tea towel and place it in a warm location for about an hour. Let rise until doubled in bulk.  Remove the tea towel.

Place the loaf pan in the oven and turn the oven on to 350°.  Bake for 30 to 35 minutes, or until golden brown.   

Baste the remaining butter mixture over the pull apart bread after you remove it from the oven.  You can also dip the pieces of bread in the butter mixture as well. Let rest for about 10 minutes before removing the pull apart bread from the pan.

Serve and enjoy.  They are always the best while warm from the oven.  

Spicy Mustard Chicken

This chicken recipe is quick and easy to prepare. You can prepare the dish in the morning and allow the chicken to marinate until supper time, or you can prepare the dish when you are ready to start supper.  The baked chicken meat turns out tender, juicy and flavorful from the tangy mustard marinade.

Ingredients

6 to 8 chicken thighs
1 onion, chopped or cut into half rings or 3/4 c. sliced shallots
2 Tbs. spicy mustard *See notes
2 Tbs. tomato paste
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. dried thyme
1 to 2 garlic cloves, minced
1 tsp. salt
1/2 tsp.  pepper
1/2 tsp. red chili pepper flakes

Directions

Preheat the oven to 350°. Spray a 9 x 13-inch baking dish.

Put the chicken in the baking dish.

In a small bowl, combine mustard, tomato paste, olive oil, thyme, garlic, salt, pepper, and red chili pepper flake. Mix well.

Pour the marinade over the chicken. Turn the chicken over to coat both sides. Place chicken skin side up in the baking dish.

Scatter the onions over the top, allowing them to go between the chicken thighs.

Bake the chicken, uncovered, for 40 to 45 minutes until chicken is fully cooked, and the internal temperature is 175°F on a meat thermometer.

Serve warm. 

Notes:

I use spicy mustard, but you can use Dijon, or the mustard of your choice.

Onion Dip

 

We love making our own dip and this Onion Dip is no exception.  The ones you buy at the store pale in comparison with this homemade recipe of caramelized onions, cream cheese and sour cream. Years ago, we would take cream cheese and just add a packet of dry onion soup mix. This was good, but this recipe takes it over the top. 

Ingredients

3 Tbsp butter
2 c. onions, chopped
1 to 2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz.  cream cheese
1/4 c.  mayonnaise
1/2 c. sour cream

Instructions

In a skillet, over medium heat, melt the butter. Add the onions.  Season the onions with salt, pepper, onion powder, garlic powder, and cayenne pepper. Cook and stir for about 5 minutes.  Reduce heat to medium low.  Cook, stirring occasionally, until the onions start to brown, then add the minced garlic.  Cook for 20 to 25 minutes until the onions are caramelized. Remove from heat and allow the onions to cool.
 In a medium bow, combine cream cheese, sour cream and mayonnaise.  Mix thoroughly.  The mixture should be smooth. Add the cooled caramelized onions to the cream cheese mixture. Mix until just combined.  Place in the refrigerator and refrigerate for at least 2 hours or longer.  This gives the onion dip a chance for the flavors to mix and mingle. Serve at room temperature with some chips.

Honey Cornbread

Cornbread is one of those foods that you either like or you don't.  However, this cornbread recipe gives you a sweet and delicious cornbread that your whole family will love. It is just as quick as the boxed cornbread mixes, and it tastes so much better. 

Ingredients

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temperature
1 c. heavy whipping cream
1 tsp. vanilla
1/4 c.melted butter, olive oil, or vegetable oil
1/4 c. honey

Directions

Preheat oven to 400°.  Greased 9 inch square pan. Or, we use a cast iron skillet with 1 tablespoon of olive oil in the bottom.  Slide the cast iron skillet into the oven while the oven is preheating, and you're mixing the batter together. Then carefully remove the skillet when the batter is ready to pour.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

In a medium bowl, beat the eggs with a whisk, until they are light, fluffy and a pale yellow color. Add the heavy whipping cream, vanilla, melted butter and honey.  Mix thoroughly with a whisk.  

Pour the egg mixture in the well of the dry ingredients.  Stir only until the flour is moistened. 

Pour into prepared pan or skillet,

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.

Ground Beef Pasta Soup

Ground Beef Pasta Soup with Garlic Parmesan Toast

This is a simple meal that is so easy to prepare. Ground beef, tomatoes, beans, Italian seasoning and pasta cooked in one pot and served with Garlic Parmesan toast.  It's a hearty soup that my mother used to prepare often during the cold and dreary winter months. 

Ingredients

1 lb. Ground Beef
1 onion, chopped
1 bell pepper, chopped
3 large carrots, peeled and chopped fine
1 rib celery, chopped fine
2 to 3 cloves garlic, minced
1 to 2 hot peppers, chopped (Optional)
2 c. water
1 (14 to 14-1/2 oz.) can beef broth
1 (15-1/2 oz.) can Great Northern beans, undrained
1 (14-1/2 z.) can Italian-style diced tomatoes, undrained
2 tsp. Italian seasoning
1 c. uncooked pasta
2 c. small broccoli florets
Salt and pepper

Garlic Parmesan Toast

6 slices whole wheat bread
butter
garlic powder
4 Tbs. Parmesan cheese, grated or shredded

Directions

Heat oven to 350° for the Garlic Parmesan Cheese Toast and 1 baking sheet

In a cast iron Dutch 0ven, over medium heat, add ground beef, onions, bell peppers, carrots, celery, garlic, and hot peppers.  Cook, for 8 to 10 minutes, breaking the ground beef into crumbles, Cook until the beef is fully cooked, stirring occasionally.

Season the beef with salt and pepper to taste. 

Pour in water, beef broth, beans, tomatoes, Italian Seasoning, and pasta.  Bring to a boil. Reduce heat, cover and simmer for about 5 minutes.  

Add the broccoli and turn the heat up to medium high until the mixture comes to a boil.  Then, reduce heat, cover and simmer 3 to 5 minutes, or until the pasta is tender.  Taste and season with more salt and pepper if needed.   

Meanwhile, prepare Parmesan Toast. 

Butter one side of each bread slice.  Place the bread on a baking sheet.  

Sprinkle garlic powder evenly over each slice of bread.  Then, sprinkle the Parmesan cheese evenly over each slice.  

Bake in 350°F oven 6 to 8 minutes or until lightly toasted. Serve with the soup.