Wednesday, August 9, 2017

Amish Country Casserole


  • 1 pound ground beef
  • 12 oz. egg noodles
  • 1 (10.75 oz.) can tomato soup
  • 1 (10.75 oz.) can cream of mushroom soup
  • 3 cloves garlic, minced
  • 1/2 yellow onion, finely chopped
  • 1 cup half-and-half
  • 1/2 cup parmesan cheese, grated
  • 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.
  2. Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper.
  3. Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine.
  4. Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven.
  5. Bake for 25-30 minutes, or until cheese is melted and bubbly.
  6. Remove from oven and let cool 5 minutes before serving.

Wednesday, August 2, 2017

Peanut Butter Cookies

Ingredients :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions :

Preheat oven to 375?. Mix first six ingredients.
Add the rest of the ingredients. Mix well.
Roll into balls and press down with a fork dipped in sugar or flour.
Bake for 10-12 minutes on ungreased cookie sheet.

Friday, July 14, 2017

Skillet Potatoes


2 large russet potatoes, cut into 1″ cubes……
14 oz. smoked sausage, thinly sliced
1 small onion, chopped
1/2 c. chopped bell pepper (red or green)
1 clove garlic, minced
1/4 c. chicken stock
1 1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/4 tsp. dried parsley
2 tbsps. veg. oil
How to make it :
  • In a large skillet heat oil…add in the smoked sausage and cook, turning often till browned on edges. 
  • Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. 
  • Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. 
  • Cook for about 5-6 minutes, stirring occasionally. 
  • Remove cover and check potatoes for doneness. 
  • Add the spices, stir and add in the smoked sausage.

Tuesday, July 11, 2017

Taco Soup

Slightly different than Linda's recipe.  (recipe)

  • 1 lb. lean ground beef*
  • 1 small onion, chopped
  • 1 (15oz) can kidney beans, undrained
  • 1 (15oz) can black beans, undrained
  • 1 (15oz) can corn kernels, undrained
  • 1 (15oz) can diced tomatoes
  • 1 (8oz) can tomato sauce
  • 1 pouch (2 tbsp) taco seasoning
    Taco Toppings:
  • shredded cheddar cheese
  • sour cream
  • diced tomatoes / pico de gallo
  • sliced avocado
  • corn chips
  • lime wedges
  • chopped cilantro
  1. Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
  2. Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
  3. Serve with optional taco toppings.

Monday, May 8, 2017

Steak'n Shake Chili 5 ways lookalike recipe



  1. In a skillet on medium low heat sauté ground beef and onions.
  2. When beef has been cooked, drain all grease and place in a medium large sauce pan.
  3. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
  4. On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
  5. Serving:
  6. In a shallow bowl or plate place:.
  7. Generous helping of spaghetti.
  8. 3/4 Cup Chili.
  9. 2 Tbs. Chili Sauce.
  10. Chopped Onions (to taste).
  11. 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix.
  12. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
  13. Chili sauce can be purchased at most grocery stores in the condiment area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.

Ohio Chili (sounds like Chili 3 ways)


  • 2 pounds ground beef
  • 4 cups water
  • 1 onion, chopped
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons cinnamon
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 1 can tomato sauce
  • 2 tablespoons apple cider vinegar
  • 4 cups spaghetti
  • Cheddar cheese, shredded


1) In a large pot over medium-high heat, combine ground beef, water and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.

2) After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce and apple cider vinegar. Stir to combine. Simmer for another 2 hours.

3) Cook spaghetti according to package directions until al dente. Drain.

4) After 2 hours, serve chili over cooked spaghetti. Top with cheddar cheese,

Tuesday, March 14, 2017

Mozzarella Stuffed Meatloaf


    1 pound ground beef (85%)
    1 cup bread crumbs
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp dried parsley
    1 tsp salt
    ½ tsp black pepper
    ½ cup milk
    2 TB worcestershire sauce
    8 oz fresh mozzarella, sliced
    1 cup ketchup
    ¼ cup brown sugar, tightly packed
    1 TB worcestershire sauce
    1 TB red wine vinegar
    2 cloves garlic, crushed
    ? tsp salt
    pinch cayenne pepper 


    Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
    In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, 
        pepper, milk, and worcestershire sauce. Knead until combined.
    Divide meat in half. Shape one half of the meat into the bottom half of the loaf and 
        place in prepared pan. 
    Place mozzarella slices down the center, leaving ½ inch around the ends and sides. 
    Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so
        it doesn't need to be perfect.
    In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine 
       vinegar, garlic, salt, and cayenne pepper. 
    Pour half of this mixture over the meatloaf, reserving the remaining half for later.
    Bake in the preheated oven for 45 minutes.
    After 45 minutes, remove from oven and pour the remaining sauce over the loaf.
    Increase temperature to 400 degrees and bake for an additional 15 minutes.
    Let rest 5 to 10 minutes before serving.