Friday, December 28, 2012

Angie’s Appetizer with Ground Beef and Ham Stuffed Mushrooms

Great Recipe Great Flavor Very Easy! I served it as an appetizer and it went fast.


·         1/2 lb. lean ground beef
·         20 large whole fresh mushrooms
·         2 tablespoons butter
·         1 tablespoon oil
·         1 small onion, finely chopped
·         1 tablespoon minced fresh garlic (to taste) (optional)
·         4 slices ham, chopped
·         1/4 cup grated parmesan cheese
·         1/3 cup dry sherry
·         1/3 cup fine breadcrumb
·         Seasoning salt or white salt
·         Fresh ground black pepper or cayenne (in place of black pepper if you prefer spicy)
·         Mozzarella cheese, shredded or parmesan cheese, if desired


1.       Prepare a large baking sheet.

2.       Carefully remove the stems off of the mushroom caps and finely chop; set aside.

3.       Place the mushroom caps stem side down on a baking sheet and place in a 375 degree F oven for about 12-15 minutes to release their moisture; set aside until cool enough to handle.

4.       Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned (about 8 minutes) stirring occasionally.

5.       Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.

6.       Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.

7.       Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using your fingers or the back of a spoon.

8.       Sprinkle with grated mozzarella cheese or Parmesan cheese.

9.       Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.

10.   Serve hot.

Happy Cooking

Sunday, December 23, 2012

Nick’s Christmas Lasagna


“A great recipe everyone that ate simple raved, they even went back for seconds.”  - Mrs. Claus


·         3 lbs. ground beef
·         1 lb. pork sausage (bulk)
·         1 onion (chopped)
·         1 green pepper (chopped)
·         56 oz. spaghetti sauce (meatless)
·         10 34 oz. condensed tomato soup (undiluted)
·         4 oz. mushroom (stems and pieces undrained)
·         2 tsps. Worcestershire sauce
·         1 ½ tsps. Italian seasoning
·         1 ½ tsps. salt (divided)
·         1 ½ tsps. pepper (divided)
·         1 tsp. garlic powder
·         2 beaten eggs
·         2 ½  cups cottage cheese (curd)
·         15 oz. ricotta cheese
·         2 cups parmesan cheese (shredded)
·         24 lasagna noodles (cooked and drained)
·         12 slices mozzarella cheese


1.       In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

2.       Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.

3.       Spread 2 cups meat sauce each into two greased 13-in. x 9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.

4.       Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 2 casseroles (12 servings each).

Happy Cooking

Thursday, December 13, 2012

Christmas Meatloaf Cupcakes with Cheesy Mashed Potato Frosting

Baking the meatloaf in jumbo cupcake tins cuts the standard loaf pan cooking time in half, so you can have dinner on the table in no time.


·         1 1/2 pounds lean ground beef (at least 92 percent lean)
·         1 small yellow onion, minced     
·         1 cup uncooked old-fashioned oats (not quick cooking)
·         2 eggs, beaten 
·         1 5.5-ounce can tomato juice
·         2 tablespoons prepared horseradish sauce
·         1/2 teaspoon kosher salt             
·         1 teaspoon dry mustard
·         1/2 pound ground pork
·         3 tablespoons ketchup 
·         3 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
·         3 tablespoons butter     
·         1/2 cup whole milk
·         8 ounces cream cheese, cut into chunks


1.       Preheat oven to 350 degrees F. In a large bowl, combine the onion, oats, eggs, tomato juice, horseradish sauce, salt and dry mustard and mix well. Add the beef and pork and mix until just combined.

2.       Divide the mixture between 9 jumbo or 18 standard muffin cups and level off the top so that each cupcake is flush with the top of the pan. Top each cupcake with 1 teaspoon ketchup and spread evenly with the back of a spoon. Bake cupcakes for 30 to 35 minutes, or until a meat thermometer reaches 155 degrees F.

3.       Meanwhile, boil the potatoes in salted water until easily pierced with a fork, about 25 minutes; drain and return to the pot. Toss potatoes over low heat for 2-3 minutes to evaporate any moisture, then remove from heat and begin to mash with a potato masher. Once there are no large chunks, transfer the potatoes to a mixer with a whisk attachment.

4.       In a small saucepan, combine the butter and milk. Warm over medium-low heat until butter is melted and milk is hot but not boiling. With the mixer running, very carefully pour the warm milk mixture down the side of the mixing bowl of potatoes; whip until the liquid is incorporated.

5.       Add the cream cheese, a few pieces at a time, mixing after each addition. Season to taste with salt. Spoon mashed potatoes into a pastry bag with a wide round tip (or use a large plastic bag with one corner snipped off).

6.       When meatloaf cupcakes are cool enough to handle, gently drop each one into a paper cupcake liner. Pipe the mashed potato “frosting” onto each cupcake and serve to unsuspecting family members!

Happy Cooking

Sunday, December 9, 2012

Tropical Christmas Burgers

We fired up the BBQ this Christmas and Vwaala! A Special Tropical Burger just for you!


·         1 pound ground beef
·         1 red pepper, diced
·         2 green onions, diced
·         1 jalapeno, minced
·         1 mango, diced
·         3 tablespoons shredded coconut
·         1/2 cup parsley, chopped
·         1 egg
·         Burger buns
·         Salt & pepper


1.       Combine ground beef with red pepper, green onions, jalapeno, mango, coconut, parsley, and egg in a large bowl.

2.       Mix with hands and form burger patties.

3.       Cook burgers on medium-high heat for 4-6 minutes on each side. Season with salt & pepper and serve on toasted buns.

Happy Cooking

Nick’s Christmas Meatballs

Nick out did himself on this one!

With cranberry sauce and brown sugar - Nick created a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice.


·         1-1/2 pounds lean ground beef
·         2 eggs
·         1 envelope onion soup mix
·         1/2 cup seasoned bread crumbs
·         1/4 cup chopped dried cranberries
·         2 tablespoons minced fresh parsley


·         1 can (14 ounces) whole-berry cranberry sauce
·         3/4 cup ketchup
·         1/2 cup beef broth
·         3 tablespoons brown sugar
·         3 tablespoons finely chopped onion
·         2 teaspoons cider vinegar


1.       In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs. 

2.       In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through, rotating once. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through. Yield: about 3 dozen. 

Happy Cooking and Merry Christmas!

Thursday, December 6, 2012

Ben’s Beef Taco Skillet

Looking for a recipe that’s short, simple, easy, quick, and most of all tasty?  This is definitely a good one!


·         1lb lean (at least 80%) ground beef
·         1envelope (1 oz.)  taco seasoning mix
·         1 ½ cups water
·         1cup  Thick ‘n Chunky salsa
·         1cup  frozen whole kernel corn (from 1-lb bag)
·         1 1/2cups uncooked instant rice
·         3/4cup shredded taco-seasoned cheese (3 oz.)
·         1cup shredded lettuce
·         1medium tomato, chopped (3/4 cup)
·         Sour cream, if desired 


1.       In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

2.       Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.

3.       Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream. 

Happy Cooking
Related Posts Plugin for WordPress, Blogger...