Cheese Filled Tots

I saw this on Facebook today, it looks delightful!

• 2 lbs frozen hash browns, thawed
• 2 tbsp all-purpose flour
• 1 1/2 tbsp salt (or more to taste)
• 1 tbsp ground black pepper
• 3 eggs
• brick of cheddar cheese, cut into small, rectangular cubes
• vegetable oil, for frying

1. Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl. 
2. Take a piece of cheese and wrap a palm full of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
3. Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. 
4. Let them cool a bit, then enjoy!

Golden Biscuits

Today I made golden biscuits, topped with garlic cheese and rosemary chicken, swimming in  safe and thyme gravy.  It was delightful and SOOOO easy!  I baked Pillsbury biscuits, made a oultry gravy and added some sage and thyme, put in cooked chicken, spread it over the biscuits and then sprinkled cheese and a little garlic salt over the top. 

Mmmmm

How To Make Waffles from Scratch

Today I ran out of Bisquick and we had a craving for waffles, so what was I supposed to do?  Some would say run to the grocery store, but not me...I made them from scratch here's the recipe.

Ingredients:

• 2 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, beat the eggs and then stir in the milk, butter, and vanilla. Next add the salt, flour, baking powder, and sugar.
2. Ladle the batter into a preheated waffle iron.  Cook until golden brown.

This recipe made about 5-6 waffles.

Beef Stroganoff-Slow Cooker

INGREDIENTS

• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1 lb boneless beef tip steak, cut into 1/2-inch pieces
• 2 cans (18 oz each) Progresso Vegetable Classics creamy mushroom soup
• 1/2 cup water
• 2 1/2 cups uncooked wide egg noodles (4 oz)
• 1 cup sour cream2 tablespoons chopped fresh parsley, if desired

DIRECTIONS

1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.

Turkey-Rice Casserole

INGREDIENTS

• 2 frozen soft white or crusty wheat dinner rolls (from 12.4-oz bag)
• 1 box (10 oz) Green Giant frozen broccoli & zesty cheese sauce
• 1 pouch (8.8 oz) microwavable ready-to-eat long grain and wild rice blend
• 1 cup cubed cooked turkey
• 2 tablespoons sliced almonds, if desired
• 1/2 teaspoon butter or margarine, softened1/8 teaspoon Italian seasoning

DIRECTIONS

1. Heat oven to 350°F. Bake rolls as directed on bag. Meanwhile, microwave broccoli & cheese sauce as directed on box. Pour into ungreased 1 1/2-quart microwavable casserole or baking dish.
2. Microwave rice as directed on pouch. Stir rice and turkey into broccoli mixture. Cover; microwave on High 3 to 5 minutes or until hot. Just before serving, sprinkle almonds over casserole.
3. Brush rolls with butter; sprinkle with Italian seasoning. Serve warm with casserole.

Sloppy Joe Biscuit Cups

INGREDIENTS

• 3/4 lb lean (at least 80%) ground beef
• 1/4 cup chopped onion
• 2 cloves garlic, finely chopped
• 1/4 cup chopped red bell pepper
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 tablespoon brown sugar
• 1 can (16.3 oz) Pillsbury Homestyle refrigerated buttermilk biscuits1/2 cup shredded pepper Jack or Cheddar cheese (2 oz)

DIRECTIONS

1. Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.
2. Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4x1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.
3. Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.
4. Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

Philly Cheese and Ground Beef Casserole

INGREDIENTS

• 1 1/2 lb lean (at least 80%) ground beef
• 1 package (8 oz) sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 slices (1 oz each) provolone cheese
• 2 tablespoons butter or margarine
• 2 large onions, halved and thinly sliced into wedges
• 2 medium red bell peppers, cut into strips
• 2 cloves garlic, finely chopped1 can (16.3 oz) Pillsbury Homestyle original biscuits

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
3. In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
4. Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
5. Bake 35 to 40 minutes or until biscuits are golden brown on top.

To easily cut peppers, cut a thin slice off bottom of pepper. Set pepper on cutting board, cut side down. Cut strips of pepper from stem down to board, cutting just the flesh and leaving seeds and core attached to stem.

Chicken Tostadas

This is one of my favorite recipes. It is simple and delicious.

Chicken Tostadas

• Boiled Chicken breasts, shredded/chopped (1 large is definitely enough for 2-3 people)
• 3-4 large flour tortillas
  
• 1 can of whole kernel corn
• 1 cup chopped green onion
• 1 small can of diced chilies (with sauce)
• A splash of your favorite hot sauce
• 2 cups mild-medium salsa (feel free to go hotter if you like spice)

1. Baked tortilla at 350 degrees for 7-9 minutes until crispy
2. Meanwhile in a medium saucepan, combine chopped up chicken breast, corn, hand dull of chopped green onions, diced chilies, a splash of hot sauce and salsa
3. Cook for about 10 minutes on a light simmer.
4. Place chicken mixture on top of baked tortillas and a sprinkle of green onions.
5. For extra flavor sprinkle with finely chopped cilantro and shredded cheese.

This recipe has great color and great flavor! If you need some more ideas for things to throw into the mix, let me know!