Sweet Potatoes with Pecan Praline Streusel

SWEET POTATOES WITH PECAN PRALINE STREUSEL
(luckymommyto2boys ~ Amy ~ Recipezaar)

For the potatoes:
6 -8 sweet potatoes
¼ cup butter
1 dash cinnamon
2 tablespoons brown sugar
1 (16 ounce) bag mini marshmallows

For the streusel topping:
½ cup flour
½ cup brown sugar
½ cup butter, melted
cinnamon
1 cup chopped toasted pecans

Wash and skin potatoes, chop into large chunks.
Boil potatoes until tender and mash.
Stir in butter, cinnamon, brown sugar and mini marshmallows to taste (about a handful).
Mix in a separate bowl, flour, sugar, cinnamon, and pecans; drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
Pour potato mixture into casserole dish and cover with a thin layer of mini-marshmallows.
Top with pecan mixture.
Bake at 350ºF for 30 minutes or until brown and bubbly.

Cheddar-Pecan Green Bean Casserole

(luckymommyto2boys ~ Amy ~ Cooking Light)

Buttermilk White Sauce (see recipe below)
1 cup jarred roasted red bell peppers, finely chopped
1 cup (4 oz.) freshly shredded sharp Cheddar cheese, divided
Simple Blanched Green Beans (see recipe below)
1 cup French fried onions, crushed
1/2 cup panko
1/2 cup chopped pecans

Preheat oven to 350°. Combine Buttermilk White Sauce, peppers, and 1/2 cup cheese in a large bowl; add green beans, tossing gently to combine. Place in a lightly greased 13- x 9-inch or 3-qt. baking dish.
Combine French fried onions, Japanese breadcrumbs, chopped pecans, and remaining 1/2 cup cheese, and sprinkle over green bean mixture.
Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
(Simple Pecan-Green Bean Casserole: Omit shredded sharp Cheddar cheese. Preheat oven to 350°. Place French fried onions, Japanese breadcrumbs, and chopped pecans in an even layer in a 15- x 10-inch jelly-roll pan. Bake 8 to 10 minutes or until toasted, stirring after 5 minutes. Prepare Buttermilk White Sauce and Simple Blanched Green Beans as directed. (Do not plunge beans into ice water.) Gently toss together green beans and roasted red bell peppers, and spoon onto a serving platter. Top with Buttermilk White Sauce, and sprinkle with toasted pecan mixture. Makes 6 to 8 servings; Prep: 10 min., Bake: 10 min.)

BUTTERMILK WHITE SAUCE
(luckymommyto2boys ~ Amy ~ Cooking Light)

2 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup buttermilk
1 tablespoon Ranch dressing mix
1/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in a medium-size heavy saucepan over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in buttermilk and remaining ingredients.
Note: Sauce can be made up to two days ahead. Prepare recipe as directed; cover and chill in an airtight container. Whisk in 2 Tbsp. milk, and microwave at HIGH 1 minute, stirring at 30-second intervals.

SIMPLE BLANCHED GREEN BEANS
(luckymommyto2boys ~ Amy ~ Cooking Light)

1 1/2 pounds fresh green beans, trimmed

Cook fresh green beans, trimmed, in boiling salted water to cover 4 to 6 minutes or to desired degree of doneness; drain. Use immediately, or plunge into ice water to stop the cooking process; drain and pat dry. Store in a zip-top plastic bag in refrigerator up to 2 days.

Applesauce Meatloaf

APPLESAUCE MEATLOAF
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1 cup soft breadcrumbs (approx. 1 ½ slices of bread)
½ cup applesauce
1 lb ground beef
1 egg, beaten slightly
¼ cup celery, chopped fine
2 tablespoons onions, chopped fine
1 teaspoon Dijon mustard
½ teaspoon salt
Pepper to taste

Sauce:
     ½ cup applesauce
     1 tablespoon brown sugar
     1 ½ teaspoons vinegar
     ½ teaspoon mustard

Combine meat ingredients well. Shape into a round loaf in 8x8x2 pan.
Make a crater or well in center of meat loaf. Mix the sauce ingredients and pour into depression.
Bake at 350 degrees for 1 hour.
* Amy’s notes: I used dried breadcrumbs, minced onions, and chunky applesauce.

Sloppy Joe Turnovers

(Sandy~Bettyinthekitchen)

1 lb ground beef (or turkey)
¼ cup chopped onion (or onion powder)
½ cup ketchup
¼ cup fat free sour cream
½ t salt
¼ t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375º.
Brown the ground beef and onion, drain.
Add the ketchup, sour cream, salt and garlic powder, stir to combine.
Roll out dough to 4” round.
Place 1/4 cup (or so) meat mixture in center and fold over top.
Seal edges firmly with fork.
Bake 15 minutes.

Make-Ahead Cheeseburger Lasagna

(luckymommyto2boys ~ Amy ~ Betty Crocker magazine)

1 ½ lb lean (at least 80%) ground beef (I used ground turkey)
3 tablespoons instant minced onion
1 can (15 oz) tomato sauce
1 ½ cups water
½ cup ketchup
1 tablespoon yellow mustard
1 egg
1 container (15 oz) ricotta cheese
2 cups shredded Cheddar-American cheese blend (8 oz)
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, sliced
½ cup dill pickle slices

Spray 13x9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, water, ketchup, and mustard. Simmer 5 minutes, stirring occasionally.
Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles. Spread half of the ricotta mixture over noodles; top with 1 ½ cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 ½ cups beef mixture. Top with remaining 4 noodles, beef mixture, and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake lasagna, covered, 45 minute. Uncover and bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5-10 minutes before cutting.
Just before serving, top with lettuce, tomato, and pickles. Serve with additional ketchup if desired.
* Although this recipe is super to make ahead, you can bake it right away too. Just cover the dish with foil and bake as directed.

Smashed Cauliflower with Cheese

(OP? ~ Recipe courtesy Rachael Ray )

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Pizza Roll-Ups

(luckymommyto2 boys)

10 uncooked lasagna noodles
1 pound beef (I used ground turkey)
1 small onion, chopped
1 tsp garlic salt
½ tsp crushed red pepper flakes
1 (28-oz) jar spaghetti sauce with mushrooms, divided
3 cups (8 oz) shredded mozzarella cheese, divided

Cook noodles according to package directions; drain and rinse under cold water. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Sprinkle with garlic salt and pepper flakes. Remove from heat; stir in ¾ cup spaghetti sauce. Add 1 ½ cups cheese; mix well. Spoon 1 cup spaghetti sauce into a11”x7”x1 ½” baking dish. Spoon about ¼ cup meat mixture down center of each lasagna noodle; roll up and place seam-side down in baking dish. Spoon remaining sauce evenly over roll-ups. Cover with foil; bake at 375° for 30-35 minutes or until heated through. Remove from oven; uncover and sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Yield: 8 servings

Grands Taco Melts

(Dottie ~ Hokiesmom)


1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 ½ cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

Heat oven to 375ºF.
In medium saucepan, cook taco seasoning mix, water, ½ cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Enchilada Squares

(luckymommyto2boys)

1 lb ground beef (I used ground turkey)
¼ cup chopped onion
4 eggs
1 (8-oz) can tomato sauce
1 (5 1/3-oz) can evaporated milk (2/3 cup)
1 (1 ½-oz) envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded Cheddar cheese (4 oz)

In skillet cook beef and onion till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10” x 6” x 2” baking dish.
Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350° tills set in center, 20-25 minutes. Sprinkle with cheese. Bake till cheese melts, 3-5 minutes.
Yield: 6 servings

Deep Dish Taco Squares

(luckymommyto2boys)

½ lb ground beef
1 Tablespoon onion, finely chopped
1 cup Bisquick
¼ cup cold water
2 tomatoes, chopped
1 bell pepper, chopped
½ cup sour cream
1/3 cup mayonnaise
4 oz shredded cheddar cheese

Grease 8” x 8” pan. Brown ground beef and onion, then drain.
Mix Bisquick & water until dough forms. Pat in pan, pressing ½” up sides.
Layer beef, tomatoes, and green pepper in pan.
Mix last 3 ingredients together. Spoon sour cream mixture over top of peppers.
Bake at 375° for 25-30 minutes.

Roasted Green Beans

1 pound green beans, stem end snapped off
1 tablespoon olive oil
Table salt and ground black pepper

An aluminum foil liner prevents burning in dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
Adjust oven rack to middle position; heat oven to 450°. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ½ teaspoon salt, toss to coat, and distribute in an even layer. Roast 10 minutes.
Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
Adjust seasoning with salt and pepper, transfer to serving bowl and serve.