Halloween Mini Cheeseburger Pies

These are wonderful and easy to have on hand for quick lunches.

The only problem we had is that even though I made a double batch, we still ran out.



Halloween Mini Cheeseburger Pies

Burger Mixture:

·         ½ lb lean (at least 80%) ground beef

·         ½ lb ground pork

·         1 large onion, chopped (1 cup)

·         1 tablespoon Worcestershire sauce

·         1 teaspoon garlic salt

·         1 cup shredded Sharp cheese (4 oz.)

Baking Mixture:

·         ½ cup milk

·         ½ cup of your favourite Baking Mix (I used Bisquick)

·         2 eggs

Garnishes, if desired

10 mini kosher dill pickles

1 medium tomato, chopped

Ketchup and mustard

Preparation:

1.       Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2.       In 10-inch skillet, cook beef, pork and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

3.       In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

4.       Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

Happy Cooking ☺

 

 

Easy Ground Beef Casserole with Potatoes and Veggies

A hearty family dinner packed into one casserole dish.

Easy Ground Beef Casserole with Potatoes and Veggies

Ingredients:

·         1 lb. ground beef

·         1 medium onion

·         1 large red pepper

·         2 cups frozen green beans

·         1 teaspoon chopped garlic

·         Paprika and pepper

·         4 medium-sized potatoes

·         1 tablespoon of butter

·         1/4 teaspoon granulated garlic

·         1/4 teaspoon salt

·         1 teaspoon Dijon mustard

·         1/2 a cup milk

·         1 egg

·         3/4 cup shredded cheese

Preparation:

1.       Prep: Peel (4 medium-sized) potatoes & slice. Cover with water and bring to a boil; once boiling, reduce to medium heat and cook for around 14 additional minutes until tender. Meanwhile, dice onion and red pepper.

2.       Brown ground beef.  Add onions and peppers, chopped garlic and frozen green beans Season with a generous amount of paprika and pepper. Cook 5-10 minutes longer until the onions are softened and green beans tender. 

3.       MASH POTATOES: When the potatoes are done, drain them in a colander. In the now empty pot, put butter, granulated garlic, salt, Dijon mustard and 1/2 a cup milk. When the butter is melted, add the potatoes back into the pan and mash them. Stir in 1 beaten egg.

4.       ASSEMBLE: Spray an 11-cup capacity casserole dish with canola oil and spread the meat/veggie mix across the bottom. Sprinkle shredded cheese (1/2 cup). Cover with dollops of mashed potato and spread into an even layer. Sprinkle with an additional shredded cheese (1/4 cup) and a little paprika.

5.       BAKE: Bake for 20-24 minutes in a 400F oven. 

Happy Cooking ☺

Beef Chili and Sweet Potato

Don't let busy days keep you from a warm, comforting homemade meal! Here's a comfort food meal that is rich with flavour and can be made in a slow cooker or Crock pot.



 

Beef Chili and Sweet Potato
 

Ingredients:

·         1 lb. lean ground beef

·         1 tbsp.  canola oil

·         1 medium onion, chopped

·         3 cups   sweet potato, diced

·         2 cloves garlic, chopped

·         1 tbsp. cumin

·         1 tbsp. chili powder

·         1 can red kidney beans, drained and rinsed

·         1 can diced tomatoes, drained

·         1 cup Ready to Use No Salt Added Chicken broth

·         1 can Condensed Tomato with Basil and Oregano soup

·         ½ cup fresh cilantro

Preparation:

1.       Heat oil in a large, heavy bottom saucepan over medium-high heat. Add ground beef and brown the meat.

2.       Add the onions and sweet potato. Sauté for 2 minutes or until the onions are translucent.

3.       Add the garlic, cumin and chili powder and cook for one minute. Pour the mixture into slow cooker.

4.       Add the kidney beans, diced tomato, broth and the soup to the slow cooker. Mix well and let cook for 4 hours on high.

5.       Add the cilantro and season to taste. Mix well and Serve.

Happy Cooking ☺

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D’s Chili Cones - Chili in a bread cone

You'll be surprised how easy it is to make these edible cones filled with chili, cheese and corn chips.

Ingredients:

·         6 waffle cones

·         Heavy-duty aluminum foil

·         Non-stick cooking spray

·         1 (11 ounce) tube refrigerated French bread loaf

·         2 cans chili (if you’re in a hurry) or make this easy chili recipe

·         1 cup shredded cheddar cheese

·         Corn chips

Here's A Short Video

Preparation:

1.       Preheat oven to 350 degrees.

2.       Carefully cover each waffle cone with a layer of aluminum foil. Spray outsides with non-stick cooking spray. Set aside.

3.       Open tube of bread dough. You should have a long roll. Cut it into 6 even pieces with a pizza cutter or sharp knife. Take one lump of dough and place it on a flat, clean surface. Roll it back and forth with hands until you have a long, thin snake. Continue to do this until it measures 36-inches.

4.       Take the strip of dough and begin wrapping it around the foil-covered cone, starting at the bottom and working your way up. Press the end into a lower layer to seal. Set this on a baking sheet lined with parchment paper. Do this for the remaining lumps of dough and cones.

5.       Place the cones into a preheated oven and bake for 15-20 minutes at 350 degrees (F) until golden brown.

6.       While the cones are baking, add the cans of chili into a saucepan and heat on medium-high heat.

7.       Remove the cones from the oven and set them on the counter for a few minutes until they are cool enough to touch. Carefully slide the foil-lined ice cream cones out of the bread cones. Stand them upright in narrow glasses to fill.

Sprinkle a bit of cheddar cheese into the bottom of each bread cone. Now spoon the chili in. Top with corn chips and another sprinkle of cheese. Serve immediately. Enjoy!!

Happy Cooking ☺

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