Ground Beef Noodle Casserole

This recipe is so quick and easy to make. With just a few simple ingredients, you can have dinner ready to eat in a short time.  It's comfort food! It gets you out of the kitchen fast, leaving you time to enjoy some relazation before eating.

Ingredients

1 (8 oz.) pkg. egg noodles or any noodles that you like
1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
salt and pepper to taste
1 tsp. garlic powder
1/2 tsp. onion powder
2 (15 oz.) cans tomato sauce
1 c. sour cream
3 oz. or 6 Tbs. cream cheese
1/2 c. cheddar cheese, shredded

Directions

Heat oven to 350°. Grease or spray a 13 x 9-inch baking dish or casserole dish.

Fill a large saucepan with water and bring to a boil.  Cook egg noodles according to package directions. Drain

In a large cast iron skillet, over medium high heat, cook the ground beef, onion and green peppers and the beef is no longer pink and the vegetables are tender. Drain off excess grease.

Season the ground beef with salt, pepper, garlic powder and onion powder. Mix well.

Stir in the tomato sauce. Bring to a bubble. Turn the heat down and simmer for 20 minutes.

In a small bowl, combine sour cream and cream cheese. Mix until smooth.

Layer half of the cooked noodles in the bottom of the prepared casserole dish.   Spread half of the sour cream mixture over the noodles.   Then add half of the ground beef mixture over the top. Repeat the layers of cooked noodles, cream cheese mixture and ground beef. 

Sprinkle the shredded cheddar cheese over the top. 

Bake for 25 minutes, or until the cheese melts completely.

Serve and enjoy.

Quick and Easy Cream Cheese Peach Pie

If you are wanting a quick and easy dessert idea, then Cream Cheese Peach Pie is sure to please.  With just a few simple ingredients that you probably already have, you can bake up a delicious treat. 

Ingredients

1 box yellow or white cake mix
1/3 c. butter, softened
2 eggs, divided
1 (29 oz.) can peach slices, drained, but reserve 3 Tbs. syrup
8 oz. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla

Directions

Preheat oven to 350°. Stray a 13 x 9-inch cake pan with cooking oil.

In a large mixing bowl, combine cake mix, butter and 1 egg. Mix until the mixture is crumbly. Reserve 1 1/2 cups of the cake mixture and set aside. Press the rest of the cake mixture in the bottom of the prepared cake pan. 

Bake for 10 minutes.

As the crust bakes, cut the peaches into 1-inch pieces. 

In the same bowl that you mixed the cake mixture in, combine cream cheese, sugar 1 egg, 3 Tablespoons reserved peach syrup and vanilla.  Beat thoroughly with an electric mixer until the mixture is creamy.

Remove the crust from the oven. Arrange the cut peaches evenly over the top of the crust. 

Spoon the cream cheese mixture evenly over the top of the peaches.

Sprinkle the reserved cake mixture over the top. 

Bake for another 30 minutes.  

Allow the mixture to cool and then chill for at least 30 minutes before serving.  Don't put the mixture immediately into the refrigerator. Allow it to cool down first. The mixture is hot, it will heat up the interior of the refrigerator. This is very hard on your appliance.

Ham, Vegetable and Potato Scallop

Instead of making just ordinary scalloped potatoes, why not try something new and different.  By adding other vegetables, or vegetables that your family likes, the dish becomes more colorful and appealing.

Ingredients

6 Tbs. butter, divided
1/4 c. flour
3 c. whole milk
1 tsp. parsley
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
6 medium potatoes, sliced thin
1 onion, chopped
2 carrots, sliced
1 (10 oz.) pkg. frozen Lima beans
1 1/2 c. ham
1/2 c. buttered soft bread crumbs (optional)

Directions

Heat oven to 350°.  Grease a 2 1/2 quart baking dish.

In a large saucepan, melt 4 tablespoons butter. Stir in flour and cook for about 1 to 2 minutes to remove the flour taste.

Gradually pour in the milk, whisking constantly to remove all the lumps.  Mix in parsley, salt, thyme, and pepper. Cook and stir until the mixture comes to a bubble.  Cook, stirring constantly, for about 2 minutes.

In a prepared casserole dish, alternately layer potatoes, onion, carrots, Lima beans and ham.   Sprinkle salt and pepper on each layer, especially the potatoes, if desired. 

Sprinkle bread crumbs over the top.  

Cover and bake for 1 hour, or until potatoes are almost tender.  Remove from the oven and remove the cover or lid.

Dot with the remaining 2 tablespoons butter over the top of the ham and potatoes.  Leave uncovered and bake another 15 to 20 minutes, or until potatoes are tender.

Chicken and Broccoli Alfredo

This is a quick and easy version of making Chicken Alfredo. In a short time, you can have supper made and on the table. 

Ingredients

6 oz. fettuccine
1 c.frozen broccoli
1 Tbs. oil
1 Tbs. butter
1 lb. chicken breasts, cubed
1 onion, chopped
1 can cream of mushroom soup
1/2 c. milk
1/2 c. parmesan cheese
1/4 tsp. pepper

Directions

Prepare fettuccine according to package directions. During the last 4 minutes of cooking time, add the broccoli. Drain.

In a cast iron skillet, over medium high heat, add oil and melt butter and oil. Add the chicken and onion. Cook until the chicken is browned and the onions are tender. Stir often. 

Add the condensed cream of mushroom soup, milk, Parmesan cheese, pepper and cooked fettuccine and broccoli.

Cover and continue to cook until the chicken is done and everything is fully cooked. Stir often. 

Serve. 

Southwest Seasoning Blend

This homemade Southwestern Seasoning blend is the perfect way to spice up your food dishes like chicken or beef. You can make this blend as spicy as you like.

Ingredients

2 Tbs. dried parsley
2 Tbs. chili powder
2 Tbs. cumin
1 1/2 Tbs. paprika
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. oregano
1 tsp. to 1 Tbs. salt
2 tsp. cilantro (optional)
2 tsp. coriander
2 tsp. turmeric
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. cayenne pepper

Directions

In a bowl or a jar that has an airtight lid, combine parsley, chili powder, paprika, garlic powder, onion powder, oregano, cumin, salt, cilantro, turmeric, black pepper, crushed red pepper, and cayenne pepper.  Mix well.  

Store in an airtight container. Place in a dry and dark location.

Oatmeal Bread Rolls

Adding oatmeal to bread dough is a great way to add nutrition to your bread. The bread rises beautifully and tastes delicious. 

Ingredients

2 c. water
1 c. oatmeal
3 Tbs. butter
1 pkg. yeast
1/3 c. very warm tap water (110 to 115°)
1 Tbs. sugar
1/3. c. brown sugar
1 1/2 tsp. salt
4 1/2 to 5 1/2 c. flour

Directions

Set oven temperature to 350°. Grease two round 9-inch baking pans.

In a saucepan, cook the water and oatmeal according to directions. Stir in butter.  Remove from heat and allow the mixture to cool until lukewarm. 

In a large mixing bowl, combine yeast, very warm tap water and sugar together. Set in a warm location and allow the yeast to bloom. This takes about 10 minutes. 

Add the brown sugar, salt and 2-cups flour to the yeast mixture. Beat well with a wooden spoon for about 2 minutes. 

Add the oatmeal mixture and mix well.  Continue to mix in enough flour until the mixture forms a soft dough. 

Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding flour as needed. The dough should be slightly tacky to the touch. Knead until the dough is smooth and elastic. 

Grease or oil the bowl that you mixed the batter in. Place the dough in the bowl, turning to grease all sides.  Cover with a sheet of plastic wrap or a tea towel. Place in a warm location and let rise until doubled in bulk.  This takes about 60 to 90 minutes.

Punch the dough down and turn out onto a lightly floured surface.  Allow the dough to rest for 10 minutes.  

Divide the dough into 18 equal portions. Roll each piece of dough into a smooth ball. Place in prepared pans. 

Place in a warm location and allow the dough to rise until doubled in size. This can take about 45 minutes. 

Bake for 20 to 25 minutes, or until golden brown.  Brush the tops with butter or run a stick of butter over the tops to give them a coating of butter.

Remove from pans and place on a wire rack.  Serve and enjoy.

Almond Date Loaf and Muffins

Almonds, dates and pumpkin.  Yummy. This recipe bakes up a batch of muffins and 2 loaves. They are delicious as a snack, or for dessert.

Ingredients

1 c. sliced almonds
3 to 4 over ripe bananas, mashed 
1 c. pumpkin puree
3 eggs
1 1/2 c. sugar
1 c. vegetable oil or melted butter or a mixture of both
1 T. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
5 c. flour
2 c. dates

Topping

1 c. sliced almonds
1/2 c. butter or margarine melted
1/4 c. brown sugar

Directions

Heat oven to 350°.  Grease or line 12 muffin cups and grease two 8 x 4 1/2-inch loaf pans.

Sprinkle pans and muffins with sliced almonds. Set aside.

In a large bowl, combine bananas, pumpkin, eggs, and sugar.  Mix thoroughly until smooth. 

Beat in oil or melted butter. 

In a bowl, combine flour, baking soda, cinnamon, and cloves until blended.  Stir in dates.

Add the flour mixture into the wet batter.  Stir only until blended. Do not over mix.

Spoon 1/4 c. batter into each muffin pan cup. 

Divide the remaining batter between the two loaf pans. 

In the bowl that you made mixed the dry ingredients in, combine the sliced almonds, butter, and brown sugar.

Sprinkle muffins with 1 to 2 teaspoons of the topping mix. Sprinkle the remaining topping between the two loaf pans.  

Bake muffins for 25 minutes, or until a toothpick inserted in the center comes out clean. 

Bake the loaf pans for 1 hour, or until a toothpick inserted in the center comes out clean. 

Cool in pans for 5 minutes. Turn out onto wire rack to finish cooling.