Easy Beef and Beans With Biscuits

This is an easy recipe to make for supper if you are low on time.   Ground beef, pork and beans, onions, peppers cooked up together with biscuits over the top.  It is comfort food, and this is a dish that my mom used to make when I was growing up. 

Ingredients

1/2 lb. bacon (Optional)
1 lb. ground beef
1 c. chopped onion
1/2 c. chopped bell pepper
1 can (16 ounces) pork and beans
2/3 c. barbecue sauce
2 Tbs. brown sugar
1 tsp. salt, or to taste
1 can refrigerator biscuits
1 c. shredded Cheddar cheese (optional)

Directions

Heat the oven to 350 F.

In a large cast iron skillet, cook bacon over medium heat until evenly browned. Remove the bacon to a plate lined with paper towels.  Pour the bacon grease through a strainer into a container to keep and use for another cooking project.  

Crumple the bacon into bite size pieces and set aside. 

In the skillet you cooked the bacon in, add the ground beef, onion, and bell pepper. Cook over medium heat, until the beef is no longer pink and the onion is translucent. 

Stir in the pork and beans, barbecue sauce, brown sugar and salt.  Cook, stirring occasionally, until the mixture is hot and bubbling.

If you are not using an oven-proof cast iron skillet, pour the beef and bean mixture into a 2-quart baking dish. 

Separate the biscuits; cut them in half. Place the biscuits, cut side down, over the top of the hamburger mixture. Sprinkle cheese over the top if desired.

Bake for 25 to 30 minutes, or until the biscuits are golden brown.

Pfeffernüsse Cookies

This is a cookie recipe that my aunt used to make all the time, especially around the Christmas season.   They were soft, chewy and full of flavor.  They are made with molasses, anise, pepper and other spices, these chewy cookies are coated in powdered sugar

Ingredients

4 Tbs. butter
3/4 c. brown sugar
1 egg
1/2 c. molasses
3/4 tsp. baking soda
2 tsp. hot water
3 c. flour
3/4 tsp. salt
2 tsp. anise seeds
1/2 tsp. cloves
1/2 tsp. black pepper
1/2 tsp. cinnamon or cardamom
1/4 tsp. nutmeg
Powdered sugar

Directions 

Preheat oven to 350°. 

In a large mixing bowl, combine butter and brown sugar.  Beat on medium high speed until light and fluffy.

Mix in the egg and the molasses, mixing well until combined.  

In a small bowl, add the baking soda.  Pour in the hot water and stir until the baking soda is dissolved. Mix this into the butter and brown sugar mixture.  

Mix in the salt, anise seeds, cloves, black pepper, cinnamon and nutmeg.

Turn the mixer to low.  Add the flour and mix until combined.  Remember to scrape down the sides and bottom of the bowl to get everything mixed in. The dough will be stiff and thick. 

Place the dough in a plastic bag and refrigerate for at least 6 hours or overnight. 

Scoop out the dough with a tablespoon, then roll the dough between the palms of your hands to make a ball.  Place the balls of dough on a greased cookie sheet, placing them 2 inches apart. 

Add some powdered sugar in a bowl. Set aside.

Bake the cookies for 12 to 14 minutes, or until the tops of the cookies are puffed up and cracked. 

Allow the cookies to cool on the cookie sheet for about 3 minutes.  Remove the cookies from the cookie sheet and drop them into the powdered sugar.  Roll the warm cookies in the powdered sugar covering all sides.   

Place the cookies on a cooling rack and allow to cool completely.  Store in an airtight container.

Simple Roasted Vegetables

Simple, yet delicious Roasted Vegetables

 

Winter is a time to cook with different vegetable, that you don't find during the spring and summer seasons.  We like to add sweet potatoes and squash to our supper meals.  

Roasting the vegetables in the oven is an easy way to prepare a great side dish meal.  The vegetables are healthy for you.  Using the oven helps to heat your home, and it allows the delicious scents of your meal to waft through the house.  

This is our go-to recipe for making roasted vegetables. 

Vegetables

2 potatoes, peeled and cut into 1-inch cubes
2 bell peppers, seeds and membranes removed and cut into 1-inch pieces (optional)
4 carrots, cut into 1/2 inch pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 onion, peeled and cut into 1-inch chunks
1/2 butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
**see notes below for other vegetables

Dressing

4 tablespoons olive oil
2 tablespoons balsamic vinegar, wine vinegar or Worcestershire sauce
1 tsp. rosemary
1/8 to 1/4 tsp. thyme
Salt and pepper to taste
1/2 tsp. paprika
1/4 to 1/2 tsp. garlic powder
Red pepper flakes (optional)

Directions

Preheat the oven to 425°.

In a large bowl, combine potatoes, peppers, carrots, sweet potatoes, onion and squash.  You should have about 6 cups of vegetables. 

In a small bowl, combine olive oil, balsamic vinegar, rosemary, thyme.  Mix thoroughly.  Season the vegetables with salt and pepper as desired.  You can also add some Cajun seasoning if you like.  Pour the dressing over the vegetables.  Toss the vegetables until they are evenly coated.  

Spread the vegetables out in a single layer on a baking sheet. There should be space between the vegetables, and none of them should be on top of one another.  If you need to, divide the mixture between 2 baking sheets.

Bake for 18 minutes.  Remove the pan from the oven and shake or turn the vegetables over to ensure even cooking.  Put them back into the oven for another 15 minutes or so, until they are tender and golden.

Season to taste with additional salt and pepper, if needed. Serve warm.

Notes

You can also use broccoli, cauliflower, Brussels sprouts, zucchini, turnips, rutabaga, beets, or parsnips if you have them.

You can use russet potatoes, gold Yukon potatoes or any potato that you have on hand. For peppers, you can use any color pepper you like or have on hand.  I often use peppers that I've frozen that came from my garden.

For seasonings, you can add almost any seasoning you like.  We basically stick with salt, pepper, garlic and red pepper flakes.

Creamy Chicken and Wild Rice Soup 

Happy New Year!  It is now 2025.  

We just got our first snow and the temperatures have cooled down considerably.  Winter has finally arrived. It is time to start making some delicious, heart-warming soups.  Here is one of our favorites.

 Ingredients

2 Tbs. butter
1 onion, diced
4 garlic cloves, minced
3 stalks celery, chopped
1 lb. mushrooms, sliced
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbs. flour
6 c. chicken stock
1 1/2 c. wild rice
1 pound chicken breasts
2 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1 c. heavy cream, milk or evaporated milk

Directions

In a cast iron Dutch oven over medium heat, melt the butter.  

Add the onions, garlic, celery, and mushrooms.  Season the mixture with salt and pepper.  Sauté until the onions are translucent. This takes, about five to seven minutes.

Sprinkle the flour over the top of the onions, garlic, celery, and mushrooms, stirring to combine. Whisking constantly, slowly pour in the chicken stock. Cook and stir until the mixture comes to a boil.

Add in the chicken, wild rice, oregano, rosemary, and thyme. Bring the contents to a boil. Cover and lower heat.  Continue to simmer for about 35 to 45 minutes until rice is tender and the chicken is fully cooked. The internal temperature of the chicken should be 165°.

Remove the chicken from the soup and place on a plate or cutting board.  When the chicken is cool enough to handle, remove the skin and the bones.   Cut or shred the chicken meat into bite sized pieces.

Return the chicken meat to the pot.  With the heat on medium, return the mixture to a simmer.  Pour in the heavy cream. Cook and stir until warmed through. 

Serve and enjoy!  You can sprinkle some Parmesian cheese over the top of the soup as well.

Notes

You can use chicken 6 cups of hot water and mix in 4 to 6 cubes of chicken bouillon or 4 to 6 teaspoons of chicken bouillon powder.    Taste the broth before adding the heavy cream or milk, to see if you have enough chicken flavoring to suit your taste.  If you are using bouillon, do not add the salt to the mixture.  Your soup will be too salty.

You can also add diced carrots to the dish as well.  Just add them at the beginning of the recipe when you sauté the onions, garlic, celery and mushrooms.  

In my location, we don't have fresh mushrooms.  So I use the canned mushrooms.  Sometimes I drain the liquid out before using, but most times I do not. It adds flavor to the dish.