Stuffed Meatball Burgers

2 1/2 lbs lean ground beef
1 lb lean ground pork
1 tsp salt
1 tsp pepper
1 1/2 tbsp oregano
1 1/2 tbsp basil
1 tsp ground fennel
3 cloves garlic, minced
1 egg
5 oz shaved Parmesan
1 1/2 tbsp tomato paste
1 1/2 tbsp onion powder
5 slices Italian salami
5 slices mozzarella cheese
olive oil


In a large mixing bowl mix the ground pork and ground beef together well. Add all of the remaining ingredients EXCEPT for the salami, mozzarella, and olive oil.
Mix thoroughly.
Form 20 patties. Cut each slice of mozzarella & salami into quarters. Stack two pieces of each of the salami and mozzarella in the middle of 1o of the patties. Place remaining patties on top of "stuffed" patty and pinch sides together well, making sure to seal the outer edges of the burger patties together. Brush each side of the 10 burgers with olive oil and grill to desired doneness.

This will make LARGE burgers! Adjust to smaller ones if desired.
These are great served with grilled slices of onion and a tomato on a grilled bun.
If you like more flavor try adding some prepared pesto, or maybe some chopped roasted red peppers. Or, simply increase or decrease as needed the dried herbs in the recipe. If you don't want to mess with "stuffing" them; make the patties and grill adding a slice of mozzarella right before removing from the grill.

Juicy Inside Out Burgers

3 lbs of ground beef
small block of cheddar cheese (you won't use it all on this recipe)
1/4 cup Worcestershire Sauce
1 Tbsp Liquid Smoke
Cracked Black Pepper
2 Tbsp Olive Oil
Salt
Garlic Powder
Onion Powder

Divide ground beef into 12 patties, each being @ 1/4 lb. Sprinkle each side with garlic powder, onion powder, black pepper, and salt. Slice the cheddar and place a couple of pieces in the middle of 6 of the 12 patties. Place remaining "blank" patties on top of "cheddar patties" and pinch the edges together to seal tightly. (make sure and seal edges good and reshape the patty as needed.)
In small bowl crack desired amount of black pepper, add olive oil, liquid smoke and Worcestershire sauce. Mix well. Brush both sides of burger patty with this mixture and grill to desired doneness.
Let rest for a few minutes before serving, allowing juices inside to redistribute.
Add your Favorite bun, vegetables such as lettuce, tomato, onion, and condiments, and enjoy!

Hash brown Casserole

Does it get any more comfort food than this? Love it!

1 1/2 bags frozen shredded hash browns (each bag is 30oz for total of 45oz used)
1 stick of butter, really soft-almost melted
3 cloves of garlic, minced
1 1/2 Tbsp onion powder (Exchange: could substitute a minced 1/2-1 small yellow onion and saute in butter before adding to recipe)
1 1/2 tsp salt and 1/2 tsp pepper (adjust to taste)
16 oz shredded cheddar (I prefer sharp as it adds more flavor for less amount, use what you like)
1 24oz tub sour cream
2 cans of Cream of Celery soup (Exchange: could substitute with cream of mushroom or cream of chicken)
1 tsp dried thyme


Preheat oven to 425 degrees. Set hash browns out in a bowl to thaw. Once they are thawed combine all remaining ingredients, RESERVING 1/2 cup of the shredded cheese for topping. Mix well. Spread in a large greased baking dish. (I use the 9x13 Pyrex.) Place baking dish on a cookie sheet in case of a boil over and top dish with remaining cheese. Bake for @55 minutes. After about 30 minutes into bake time check to see if casserole needs covered with foil to prevent over browning/burning. Let cool for @10 minutes before serving as it will be piping hot and need time to set.

This is a great one to play with. Add sliced mushrooms, shredded carrots, onions, shredded zucchini, etc. Add a kick with some chopped peppers, or use a cheese blend instead of just cheddar. Also good topped with the "fried onions" we all love on our green bean casserole. Make it a one dish meal by adding sliced smoked sausage coins, diced cooked chicken breasts, browned ground beef, cubed ham, or whatever your favorite is. Please do keep in mind if you are adding a lot of items to the dish that you may need to split the dish into two baking dishes to allow room and minimize boil overs. Great opportunity to try it two ways! Perfect for pot lucks, bbqs, company. Great at breakfast, lunch or dinner. I think it tastes even better the second day. Enjoy!

Salsa

2 cans diced tomatoes
1 can Rotel (diced tomatoes and green chilies)
1 large can (7 oz) green chilies
3 cloves garlic
4 green onions
1 tsp vinegar
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 Tbsp dried cilantro (optional)


Place all in food processor and pulse to desired consistency. Chill.

I use this salsa on just about EVERYTHING! It is great on tortilla chips, of course. But also use it to top baked potatoes, brown rice, tacos, fajitas, eggs, breakfast burritos, and so much more!
Play around with the amounts of spices on this, add a chipotle pepper in adobo sauce to the mix, add some jalapeno slices. SO many ways to customize this and make it new every time.

Thin Mint Pie

1 chocolate graham cracker crust
8 oz whipped topping
1 tsp vanilla
8 oz block cream cheese, softened
1 box (2 sleeves) Girl Scouts Thin Mint Cookies, crushed
1/4 cup powdered sugar

Place cookies in a plastic baggie and crush them with a wooden spoon.
Mix whipped topping and cream cheese with mixer until smooth and creamy. Add remaining ingredients (minus crust) and mix until well incorporated.

Place filling in chocolate crust and chill. We sometimes freeze ours and slice it. Serve cold, can be topped with fresh sprig of mint and a Thin Mint cookie.

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Sandwich Wraps with Chipotle Pepper spread

My mother taught me how to make these a long time ago, and we still make them for almost every picnic. Super easy and OOooooo Soooooo Flavorful!

flour tortillas
ham or turkey lunch meat, shaved
Swiss cheese, sliced thinly
bib lettuce
1 block cream cheese (fat free works just fine), softened
1 can chipotle peppers in adobo sauce

After bringing your cream cheese to room temperature place it in the food processor and pulse a few times to loosen the block. Next add 1 to 2 peppers from the can, and a tbsp or so of the sauce and pulse a few times. Taste the mixture when it appears the peppers are completely incorporated into the cream cheese. If you want it hotter, add more sauce and/or peppers. This is very much a "to taste" recipe.

On a tortilla spread a thin even coat of the pepper spread, followed by lettuce, lunch meat and cheese. Roll in to a wrap and set aside. Repeat as needed. Chill.

I think these taste even better the second day, they keep well in the refrigerator for several days and are a great after school snack.

As with most of my recipes, play with the ingredients. There are many options here, try your favorite meats and cheeses, I bet you love it!

Strawberry Shortcake Trifle

This is a super fast, super easy throw together dessert that is perfect for potlucks, BBQ, and picnics.

1 prepared angel food cake
2 pints strawberries; rinsed, stemmed, and sliced
2 Tbs sugar
1 tsp lemon zest
1 1/2 tubs whipped topping
1 tsp vanilla (I highly recommend Madagascar Bourbon Vanilla)
1 trifle dish

In a bowl mix the sliced strawberries, sugar, and lemon zest. Set aside and let the juices develop.
Cut or rip the angel food cake apart into bite size pieces.
In a separate bowl fold the vanilla into the whipped topping.
In bottom of trifle dish put a thin layer of the berries, followed by a layer of cake, top the cake layer with a layer of whipped topping and repeat this process to the top of the trifle dish. Chill.
Can be topped with toasted, sliced almonds.

This is another family fave passed down by my mother and adjusted slightly. Enjoy!

Grannys Chocolate 4 Layer Dessert

Ingredients:
1 cup butter, melted
1 cup all purpose flour
3/4 cup pecans or walnuts, chopped and divided
8 oz cream cheese, softened
1 cup powdered sugar
1 tub whipped topping
2 pkgs instant chocolate pudding
3 cups milk

Preheat oven to 350 degrees.
Combine flour, butter, and 1/2 chopped nuts and press into 11x7 baking dish. Bake this crust at 350 for 15 minutes, remove from oven and allow to cool completely.
Combine cream cheese, powdered sugar and beat until smooth. Fold in one cup of the whipped topping and spread this mixture over the cooled crust.
Combine the pudding and milk and beat until thickened. Pour this mixture over the last layer and spread evenly.
Spread remaining whipped topping over the pudding layer and sprinkle with the rest of the chopped nuts.
Keep chilled.

This is a family favorite! Perfect for pot-lucks, family dinners and holidays.