Chuckwagon Casserole

Chuckwagon Casserole is quick and easy to prepare.  Ground beef, onions and peppers with cheesy biscuits on the top.  Cook in one cast iron skillet and transfer right into the oven to finish baking.  

Ingredients

1 lb. hamburger
2 stalks celery, chopped
1 onion, chopped
1 sweet pepper, chopped
1 (6 oz.) can tomato paste
1/2 c. water
1 Tbs. chili powder
1 tsp. salt
1 tsp. paprika
1 (17 oz.) can lima beans, drained
1 (16 oz.) can pork and beans
10 cubes cheddar cheese cut into 1/2-inch cubes
8 oz. refrigerated biscuits (country Style)
2 Tbs. milk
1 c. corn chips, crushed

Directions

Preheat oven to 425°.

In a 10-inch cast iron skillet, brown the ground beef, celery, onion, and green pepper. Drain off excess grease.

Stir in tomato paste, water, chili powder, salt, paprika, lima beans and pork and beans.  Bring to a boil then turn heat down to a simmer.  Allow the mixture to simmer while you prepare the biscuits. 

Separate biscuit dough into 10 biscuits.  

Place a cube of cheese in the center of each biscuit.  Fold dough over the cheese, covering it completely.  Seal the edges well so the cheese does not leak out.

Dip biscuits in milk.  Then, coat the biscuits with the crushed corn chips.  

Arrange biscuits around edge of the hot meat mixture.

Bake 15 to 20 minutes or until the biscuits are golden brown.  Serve.

Scalloped Chicken

Scalloped Chicken is a great recipe that combines chicken, onions, cheese and rice together. A touch of pimentos to give it flavor.  This is one dish your family will love. 

Ingredients

1 c. rice, uncooked
2 chicken bouillon cubes
3 Tbs. butter
1 onion, chopped
2 c. milk
1 1/2 c. shredded cheddar cheese
2 to 4 Tbs. chopped pimento
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1/2 c. shredded cheddar cheese
3 slices white bread, cubed
2 Tbs. melted butter

Directions

Preheat oven to 375°.  Butter the inside of a casserole dish or baking dish.

Cook rice following package directions, adding the 2 chicken bouillon cubes in the water to dissolve before you add the rice to cook.

In a 3-quart saucepan, melt 3 tablespoons butter. Saute the onion until tender. 

Stir in the flour, salt, and pepper. .

Gradually pour in the milk, whisking constantly so it does not lump.   Continue to cook and stir over medium heat until the mixture thickens.  Cook an additional 2 minutes.

Add 1 1/2 cups cheese and pimento.  Stir until cheese melts. 

Mix in the chicken and rice.

Transfer the mixture into a casserole dish. Sprinkle remaining 1/2 cup cheese over the top.

In a medium bowl, toss the bread cubes and melted butter together to coat.  Arrange the buttery bread cubes around the edge of the casserole.  

Bake for 20 minutes.

Marinated Hamburger Soup

Marinated Hamburger Soup is simple to make and will let you have dinner served in a short time.  The recipe does call for wine.  Do not use cooking wine for this meal.  Use a wine that you enjoy drinking.  Also, if you don't have any wine or you don't want to use wine, that is fine. You can use beef stock, beef broth or one beef bouillon cube dissolved in hot water. 

Ingredients 

1 lb. ground beef
4 medium carrots, diced
4 (2 oz.) cans mushroom stems and pieces
8 Tbs. sliced pimento stuffed olives
2 tsp. sugar
2 c. water or beef broth or stock
1 c. dry white wine
1 (16 oz.) cans tomato sauce
1 onion chopped

Directions

In a cast iron Dutch oven or deep skillet, cook beef until browned. Drain off excess fat. Season the hamburger with salt and pepper.

Add tomato sauce, carrots, mushrooms, onion, olives and sugar. Stir until combined.

Stir in water and wine.

Cover and simmer for 30 to 35 minutes, or until carrots are tender. Remember to stirring occasionally.

Sprinkle individual servings with a little grated Parmesan cheese, if desired.

Chicken Hot Dish

Chicken Hot Dish is assembled the night before, so all you have to do the next day is to bake it in the oven.  This is a great way to use up some of that left over chicken or turkey you have.

Ingredients

8 slices dry bread
2 c. diced cooked chicken or turkey
1 onion, chopped
1/2 c. pimento (optional)
1 ribs celery chopped
1/2 c. mayonnaise
salt and pepper to taste
2 eggs, slightly beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 (4 oz.) pkg. cheddar cheese, shredded
1 can onion rings (optional)

Directions

Assemble the dish the night before. 

Break or cut the bread into cubes. Place half of the bread cubes on the bottom of the casserole dish.

In a medium bowl, combine chicken, onion, pimento, celery, mayonnaise, salt and pepper.  Spoon the mixture over the bread.  Put the rest of the bread cubes over the top.

In the bowl you just used to mix the chicken ingredients, combine the eggs and milk together.  Pour the mixture over the top of the bread cubes. Cover with a lid or a piece of plastic wrap. 

Place in the refrigerator and chill overnight. 

Preheat oven to 325°.

Spoon the cream of mushroom soup over the top of the bread cubes in the casserole dish. 

Bake for 60 minutes.  Twenty minutes before the hour is up, sprinkle the cheddar cheese over the top.  Continue baking until you have 10 minutes left.  At that time, place the onion rings over the top of the cheese.  Bake until done. 

 Impossible Coconut Pie

Impossible Coconut Pie is one of the easiest pie recipes to put together and bake.  It is so delicious.  From one batter, the pie forms its own crust. The middle layer reminds you of a custard, and then the top has a crispy coconut crust. In about 5 to 10 minutes, you can have this pie made and baking in the oven. It is that easy!

If you don't have a blender, you can use a whisk to beat the ingredients together. 

Ingredients

4 eggs
1 c. sugar
1/4 tsp salt
1/8 tsp nutmeg
1 stick butter or margarine, softened or almost melted, cooled
1/2 c. flour
1/2 tsp baking powder
2 tsp. vanilla
2 c. milk
1 c. sweetened coconut, shredded

Directions

Preheat oven to 350°.

Combine the eggs, sugar, salt, nutmeg, melted butter, flour, baking powder, vanilla and milk in a blender.  Blend for 3 minute. 

Stir in the coconut by hand.

Pour into a 10-inch greased pie pan.

Bake for 45 to 60 minutes until golden brown and completely set, or until a knife inserted in the center comes out clean. Cool and serve with whipped cream. You can serve this pie while it is warm, but do allow it to cool about 15 minutes before cutting.

Keep any leftovers in the refrigerator. Cover with plastic wrap to keep it from absorbing any other flavors that may be in the refrigerator. 

 No Knead Quickie Sticky Buns

No Knead Quickie Sticky Buns.  This is a simple and easy version of the traditional Sticky Buns. You don't need to knead the dough or roll it out and form the rolls.  For this recipe, you simply mix up the dough, let it rise and drop by tablespoonsful into muffin tins.  However, they are every bit as good and your family will love them!

Ingredients

1 1/4 c. milk
1/4 c. butter or margarine
1/4 c. sugar
1 tsp. salt
2 pkg. yeast
1 egg
3 1/4 to 3 3/4 c. flour
3/4 c. raisins

Topping

1 c. brown sugar
1 tsp. cinnamon
3/4 c. butter or margarine
2 Tbs. corn syrup
3/4 c. nuts, chopped (optional)

Directions

Heat milk and butter until the butter melts over low heat or until it reaches a temperature of 120° and 130°. Do not bring to a boil.  You don't want the mixture to be any hotter, or it will kill the yeast and the dough will not rise.

In a large bowl, add the warm milk, butter, sugar, salt, yeast, egg and 2 cups of the flour.  Beat 4 minutes at medium speed with a mixer. This helps with the kneading process.

If you are adding raisins, toss the raisins with a 1/4 cup flour.  With a wooden spoon, stir the raisins into the batter mixture along with the rest of the flour to form a stiff batter. The dough will be quite sticky.

Cover and let rise in a warm location until doubled in size, about, 30 to 45 minutes.  

While the batter is rising, grease 24 muffin tins or cups and prepare the topping.

In a saucepan, combine the brown sugar, cinnamon, butter, and corn syrup.  Cook and stir over low heat until combined.

Spoon the topping into the bottom of the muffin cups, evenly. Sprinkle in the chopped nuts if desired.

Stir or knead down the dough batter. Drop by tablespoonful into the muffin cups over the top of the topping mixture.  

Place in a warm location and let rise again until doubled in size, about 20 to 30 minutes.  

Heat the oven to 375°.  Bake for 12 to 15 minutes.  Invert onto a cookie sheet or waxed paper.  

Serve and enjoy.

 Golden Nugget Cauliflower

Golden Nugget Cauliflower has a cheesy sauce that is perfect served as a side dish.  This cauliflower and carrot vegetable dish is super easy to make, and the kids will love it.

You can add some frozen peppers and onions to the mixture for another delicious flavor and for more color.  Just cook them with the cauliflower and carrots.  Or, if you'd rather, sauté them in a little butter until tender.

Ingredients

1 medium head cauliflower
2 c. carrots, sliced thick
5 Tbs. butter, melted and divided
2 Tbs. flour
1/2 tsp. salt
1 1/2 c. milk
1 c. sharp grated Cheddar cheese
3/4 c. bread crumbs

Directions

Preheat oven to 350°.

Separate cauliflower into florets.

Pour about 1/2 inch of water in a pot and add some salt.  Cook or steam the cauliflower and carrots until just tender. Drain.

Place cauliflower and carrots in a 2-quart casserole.

In a small skillet, mix 2 1/2 tablespoons butter and flour together.  Cook and stir over medium heat for about a minute to remove the flour taste.  Add salt.

Gradually pour in the milk, stirring or whisking constantly to keep the mixture from clumping.  Cook and stir until the sauce is thickened.

Add in the cheese and stir until melted. Pour over the cauliflower and carrots.

In a small bowl, mix the breadcrumbs and the remaining 2 1/2 tablespoons of  melted butter together. Stir until coated with butter. Sprinkle over the top of vegetable mixture.

Bake for 25 minutes.