Cowboy Calzones

I found this recipe in my fabulous The Pioneer Woman Cooks book, which Denny bought me back at Christmas. And is it just me, or is The Pioneer Woman taking over the world? I remember reading her blog back when no one really knew who she was, and now you can't turn on the TV without seeing her somewhere and everyone knows who she is... not to mention she's totally making lots of moolah. And man, can she cook!

I've made homemade calzones just once before trying this recipe. I'm not sure why I don't make them more often, because they're much easier than you'd think. I liked this recipe because it uses both ground beef and sausage (Denny's favorite) and lots of cheese. They're so yummy! And you can make the dough ahead of time and let it sit in the fridge for a day or two, so when it comes time for dinner, you don't have much to do. I'm pretty certain you'll like these! Very delicious!


Cowboy Calzones
(from The Pioneer Woman Cooks by Ree Drummond)

For the dough:
1 tsp. or 1/2 packet of active dry yeast
4 cups all purpose flour
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

1. Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.

2. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.

3. In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

4. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

For the calzone:

1/2 pound hot breakfast sausage
1 pound ground beef
1/2 diced onion
8 oz. can tomatoes and chilies (such as Rotel)
8 oz. whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 egg, beaten
Salt and Pepper
Olive oil for brushing

1. Preheat oven to 450°F. In a large skillet combine the ground beef, sausage and onion. Brown over medium heat. Drain excess grease. Pour in the tomatoes and chilies. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool slightly.

2. In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg. Add a dash of salt and pepper.

3. Add the cooled meat mixture to the cheese mixture and stir gently to combine.

4. Divide the pizza dough into 8 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle.

5. Place one-eighth of the meat/cheese mixture in the middle of each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with olive oil.

8. Bake for 12 to 15 minutes, until golden brown. Transfer the calzone to a basket or wrap individually in foil.

Makes 8 calzones, calories too high to warrant counting.

Salisbury Steak

How come the thought of Salisbury Steak makes me think of the high school cafeteria? I guess it's probably the only time I've ever had salisbury steak... many, MANY years ago now. I wasn't even really sure what it was, or how to make it. But I saw a recipe at Mommy's Kitchen (have I stolen enough of her recipes, or what?) and I was interested.


They looked like little meatloafs, but with gravy. Since Denny really can't get enough of meatloaf (is this a guy thing? Or just a Denny thing?) I figured I should give it a try. And oh my, it's yummy! Very easy to make and really delicious. I used the recipe exactly except substituted bread crumbs for the cracker crumbs and left out the mushrooms (I've never been a mushroom fan). And we loved it with mashed potatoes. We'll make this again for sure!


Salisbury Steak
(adapted from Mommy's Kitchen)

2 pounds ground beef
1 package Lipton’s French Onion Soup Mix
1/2 cup bread crumbs
1 egg
2 packets (0.75 oz) brown gravy mix, prepared
1 cup sour cream
1 small can mushroom stems, optional

1. Make hamburger patties using ground beef, bread crumbs, egg and soup mix. Fry or grill until patties are browned on both sides.

2. While the hamburgers are cooking mix together the brown gravy and sour cream. Grease a 9 x 13 pan and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture. Bake at 350 degrees covered for about 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.

Makes about 6 steaks, but don't be surprised if someone wants more than one!

Steak Parmesan

Let me tell you my new favorite place to find cookbooks. Thrift stores and yard sales.

I now immediately scan the book section for cookbooks anytime I'm at one of these places. Most of the time there's a lot of junk and reeeeeally old cookbooks that suggest using things like lard to cook your dinner in. But sometimes you find one or two things that are worth the fifty cent asking price. And heck, even if you only use a couple of recipes, how can you pass them up for under a dollar?

I found this recipe for Steak Parmesan in a rather old Southern Living collection of Quick and Easy Recipes. I'm all for quick and easy, so that book totally came home with me without a second thought.


We've all had chicken parm in our lives, I'm sure. It's the one thing I always find myself ordering at Italian restaurants even when I tell myself I'm going to try something new. It's just so good, I can never resist it.

But I had never, ever had steak parmesan. It looked pretty good in the picture in the cookbook (then again, when do those pictures not look good?). So I figured I'd give it a try. After all, it's quick and easy.

Fortunately, I wasn't disapointed. It was really very good and a cinch to throw together. I liked that it was something different. I made very quick mashed potatoes as a side dish and will include the recipe below. But it would also be very good with a pasta, just like at the Italian restaurants!



Steak Parmesan
(from Southern Living)

1/2 cup fine, dry breadcrumbs
1/2 cup freshly grated Parmesan cheese, divided
1 large egg, lightly beaten
1 Tbsp. water
1/8 tsp. pepper
4 cubed sirloin steaks (about 1 pound)
1/4 cup vegetable oil
1 cup pizza sauce

1. Combine breadcrumbs and 1/4 cup Parmesan cheese. Combine egg, water, and pepper. Dip steaks in egg mixture; then dredge steaks in breadcrumb mixture.

2. Brown steaks in hot oil in a large skillet over medium heat 3 minutes on each side. Arrange steaks in an 8-inch square baking dish; top with pizza sauce. Bake at 325ºF for 20 minutes or until done. Remove steaks from oven, and sprinkle with remaining 1/4 cup Parmesan cheese.

Makes 4 servings.

Quick side dish:
Cream Cheese and Chive Mashed Potatoes

7 and 3/4-oz. package instant mashed potato flakes
8-oz. package cream cheese, cubed and softened
1/4 cup chopped chives
1 tsp. salt
1/4 tsp. pepper

1. Prepare instant mashed potatoes according to package directions. Add cream cheese and remaining ingredients to the mixture, stirring until blended.

Makes 4 servings.


One Year Ago I Was Baking: Chicken Enchilada Casserole

Creole Meatloaves and Mashed Sweet Potatoes

This is an incredibly comforting and hearty meal. For whatever reason my hubby is a big fan of meatloaf. I think it's a guy thing because I've always just thought it was "okay." It doesn't do a whole lot for me. But since I'm such a nice wife (at least I think so), I try to make meatloaf for the hubby every now and then. I came across a Rachael Ray recipe for Creole Meatloaves with Trinity Gravy and thought it sounded like a fun twist on basic ol' meatloaf. So I gave it a shot. And we loved it!

The mashed sweet potatoes are a perfect compliment to the meal. The addition of buttermilk makes them so rich and creamy. And the Trinity Gravy tastes great poured over top of both. They're both rather easy recipes to make. I'm always a little intimidated by making gravy, but this one's a ton easier than your typical turkey gravy. And if you're not into the whole gravy thing, it would all taste fine and be even easier without it all!



Creole Meatloaves with Trinity Gravy
(from Rachael Ray)

2 pounds ground pork
2 medium onions, 1/2 of one grated, the rest finely chopped, divided
3 to 4 cloves garlic, finely chopped
1 tablespoon paprika
2 tablespoons fresh thyme, chopped
Salt and black pepper
1/4 cup grainy mustard
1 egg
1/2 cup breadcrumbs
EVOO - Extra Virgin Olive Oil, for drizzling
2 tablespoons butter
2 celery ribs, chopped
1 green bell pepper, chopped
2 tablespoons tomato paste
2 tablespoons flour
1 1/2 cups chicken stock
2 to 3 tablespoons hot sauce, depending on how much spice you like
4 to 5 scallions, sliced on bias, for garnish

1. Preheat oven to 350°F.

2. In a large mixing bowl, combine the ground pork, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the pork mixture into 4 equal portions and shape into 4 loaves, each about an inch thick. Drizzle them with EVOO, place them onto a baking sheet and bake 35 minutes.

3. While the meatloaves are cooking, melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, celery, bell pepper and cook until nice and soft.

4. Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce, and cook until thickened. Adjust seasonings to taste. Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions.

Makes 4-6 servings.


Mashed Sweet Potatoes
(from Rachael Ray)

2 1/2 to 3 pounds sweet potatoes
1 cup buttermilk
Salt and ground black pepper

1. Wash and peel the sweet potatoes, then cut them into 1 1/2 to 2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by 4 or so inches of water so they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.

2. Once boiling, cook about 8 minutes, until they are tender but not falling apart. Drain thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt to taste.

Makes 4-6 servings.

Taco Soup

I made this Taco Soup as part of the group My Girl, Paula. Each week we cook from Paula Deen's cookbook The Lady and Sons, Too. It's been a really fun group so far. I'd had the cookbook sitting around for a while and really wanted to try cooking more from it. Mission accomplished! And I bet you would never guess that out of the five weeks I've been cooking along with the group, there's only been one recipe that's used butter! Seeing as how everyone thinks Paula cooks with butter so much, I was pleasantly surprised to keep the butter in the fridge 4 out of the 5 weeks so far.

This Taco Soup was really delicious. The ingredients include ground beef, beans, tomatoes, corn, green chilies and taco seasoning. It's all combined into a slow cooker and left to cook all day. I love slow cooker recipes - so easy and convenient. This soup sort of reminded me of chili. I served it with tortilla chips, cheddar cheese and sour cream and that made it sooo delish.

The recipe makes a ton, but since I wasn't feeding an army, I cut it in half and we STILL had leftovers. This is a recipe that we all liked and I'll definitely be making again!


Taco Soup
(from Paula Deen)

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Makes 12 to 16 servings.

Pasta Pie

I didn't realize I had an obsession with baked pasta dishes until I just typed the name of this post. I do believe this is my third variation of pasta pie that I've posted. But each one is different enough to excite me and make me have to try it. I guess I like Italian!

This pasta pie really intrigued me because it's so different. And I LOVE its presentation. It has all of the usual characters - the pasta, the sauce, the cheese, and the ground beef. But it's baked in a springform pan so the sides can be removed and voilà - you have a gorgeous dish!

It's incredibly easy to make. But be warned, it requires getting your hands a little dirty. Your pasta has to be stood up in your pan - one piece at a time. A little time and patience is required, but it pays off in the end.


And then comes the part where you'll really get your hands dirty. Take your sauce and pour it over your pasta. Stick your (CLEAN!) fingers in and push the sauce and ground beef down into the holes of the noodles. Be sure to get the sauce into every single noodle or else you'll be able to tell after it cooks. Instead of a nice top to your pasta, you'll see empty holes. I had one or two that I accidentally missed. But I still thought it looked great.


The pie slices really well and is incredibly easy to serve. This is a very tasty dish that's easy enough for anyone to try making. So go ahead and try it, I guarantee you'll impress your guests and it's a great conversation piece!




Pasta Pie
From Noble Pig, who adapted the recipe from Martha Stewart

1 pound rigatoni
2 Tbsp. olive oil, divided
1 pound ground beef
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

1. In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

2. Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

3. Add crushed tomatoes; simmer until thickened, about 20 minutes.

4. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

5. Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.

6. Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

7. Cut into wedges and serve with any remaining meat sauce you might have.

Spaghetti Pie with a boost!

Quite a while back I posted my go-to Spaghetti Pie recipe that I've been making for a while. And then I came across a new recipe that made my old one look a little bland and boring. This one is packed with veggies, meat, and yummy spices and it's oh-so-good! My husband is a big fan of anything pasta. And when it has beef in it, it's even better. I'm pretty sure he'll be requesting that I make this often. I guess I'll still occasionally make the old one when I'm in the mood for something quick and easy, but this one is a lot more fun!

You start with your ground beef - about 3/4 of a pound. Brown it up, drain off the fat, then throw in chopped onion, green pepper and garlic. Saute those for about 5 minutes, or until they begin to get soft.


In goes your tomato sauce and Italian seasoning. It simmers for about 20 minutes to let all of those great flavors blend.


Meanwhile, begin assembling your pie. You'll need about 8 ounces of cooked spaghetti mixed with butter, Parmesan and eggs. Use the largest pie pan you have - I could barely fit everything into my pan, and had a little leftover sauce. If you don't have a large pie pan, use a little less spaghetti to leave room for everything else. In the pan, press the spaghetti mixture along the bottom of the pan and up the sides. Top it with a layer of ricotta and mozzarella cheeses. This makes it so nice and cheesy!


Spread your meat sauce over the cheeses. You could even just make the meat sauce and serve it over your favorite pasta. It's really tasty!


Then top it with a whole cup of Parmesan cheese. Bake in 375° degree F oven for about 20 minutes.


The cheese melts so nicely and it's a wonderfully tasty meal. It's great with some crusty garlic bread on the side. Thanks to Reeni at Cinnamon, Spice and Everything Nice for the recipe!




Spaghetti Pie
(from Cinnamon, Spice and Everything Nice)

8 ounces spaghetti
¾ pound ground beef
1 Tbsp. olive oil
Small onion, diced
½ green pepper, diced
3 cloves garlic, minced
2 cups tomato sauce or diced tomatoes
1 tablespoon Italian Seasoning
2 Tbsp. butter
1 and 1/3 cup shredded Parmesan cheese, divided
2 eggs, well beaten
1 cup mozzarella cheese
1 and ½ cup ricotta cheese

1. Cook spaghetti to al dente according to package directions. In a heavy bottomed saucepan over medium heat cook ground beef. Drain off the grease.

2. Push the meat to the sides of the pan leaving space in the center. Add the oil, onion, green pepper, and garlic. Cook for about five minutes then add in tomato sauce and Italian seasoning. Let simmer for about 20 minutes.

3. In a large bowl mix spaghetti with butter, 1/3 cup Parmesan, and eggs. Put the spaghetti mixture in a greased pie dish. Push the spaghetti up the sides of the pan and evenly over the bottom ‘forming’ the crust. Spread ricotta over spaghetti crust and then sprinkle on the mozzarella. Top with meat mixture and the remaining cup of Parmesan. Bake in 375° oven for 20 minutes.

Classic Beef Stew

Spring will be here before we know it, but for now most of the nation is experiencing freezing temperatures (I said most. I'd rather not think about all the lucky people out in 80 degree California). Since I'm on the east coast, I'm still taking advantage of the cold weather and making plenty of soups for dinner. There are so many recipes out there for exotic, fancy foods. But sometimes you just want something familiar. Something classic.


Beef stew is a staple in a lot of homes, including mine. It's budget friendly and super easy to make. The recipe I use is cooked in the oven, but you can also use a crockpot. My nights tend to get hectic. I always have a big plan to make dinner and sometimes it just doesn't turn out that way. The baby's crying, the dog's eating something she shouldn't, the house is a mess, I'm tired, everyone's hungry, etc. What I'm trying to say is, I love my crock pot. Throw all of this into the crock pot in the morning, turn it on low, and fuhggedaboutit!

I've been making this recipe since I got my Betty Crocker cookbook when my hubby and I were married. I think it was only the second cookbook I had ever owned. I don't use it all that often, but when I'm looking for the basics, it's where I turn. Every time I need to hard boil eggs, I pull the book out to find out the cooking time. Every time I'm roasting meat, I pull it out to find out at what temperature the meat is done. Basics like that. Someday I'll commit all that to memory, but in the meantime, I count on Betty. She's reliable like that.


Beef Stew
(from the Betty Crocker Cookbook)

1 lb. beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 package (8 ozs.) baby-cut carrots
1 can (14.5 ozs.) diced tomatoes, undrained
1 can (10.5 ozs.) condensed beef broth
1 can (8 ozs.) tomato sauce
1/3 cup all-purpose flour
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. sugar
1 tsp. dried marjoram leaves
1/4 tsp. pepper
12 new potatoes (1.5 pounds), cut into fourths
2 cups sliced mushrooms (about 5 ozs.)

1. Heat oven to 350 degrees F.

2. Mix all ingredients except potatoes and mushrooms in ovenproof 4-quart Dutch oven. Cover and bake 2 hours, stirring once.

3. Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender.

Slow cooker directions: Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. Mix all ingredients except beef in slow cooker. Add beef (do not stir). Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Stir well.

Makes 8 servings.

Peppered Beef Soup in Bread Bowls

One of my favorite things to make this season is soup in the crockpot. I love its warmth and the smells that carry throughout my house, making me hungry pretty much all day long. Everytime you leave and come back in the house, that wonderful smell is waiting for you and making you anticipate dinner all that much more. This soup is no exception. Peppered Beef Soup is hearty and has a wonderful mixture of flavors, thanks in part to the beer and the balsamic vinegar. It's a real crowd pleaser.

I really love ordering soup at a restaurant and having it served up in a bread bowl. Not only is it visually appealing, but the bread is so delicious with the flavors of the soup soaked into it. This bread bowl recipe is extremely easy and is great for company. You can use the inside centers to make croutons, or toast them and serve them alongside soup.


Peppered Beef Soup
(adapted from Southern Living)

1 (4-lb.) sirloin tip beef roast
1/2 cup all-purpose flour
2 Tbsp. canola oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large baking potatoes, peeled and diced
16 oz. package baby carrots
12 oz. bottle lager beer
10.5 oz. can beef broth
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. dried parsley flakes
1 Tbsp. beef bouillon cubes
1 and 1/2 to 3 tsp. freshly ground pepper, depending on how "peppery" you want it
4 bay leaves
salt to taste

1. Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast (do not cut all the way through roast). Dredge roast in all-purpose flour; shake off excess.

2. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.

3. Place roast in a 6-quart electric slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, beef broth, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.

4. Cover and cook on low for 7 to 8 hours or until tender. Shred roast using two forks. Season with salt to taste.

Makes 12 cups


Toasted Bread Bowls

6 (5- to 6-inch) artisan bread rounds
vegetable cooking spray
2 Tbsp. grated Parmesan cheese

1. Preheat oven to 350 degrees F. Cut 1/2 to 1 and 1/2 inches from top of each bread round; scoop out center, leaving a 1/2-inch-thick shell. Reserve soft centers for another use. Lightly coat bread shells and, if desired, cut sides of tops, with cooking spray. Place cut sides up on baking sheets. Sprinkle with cheese.

2. Bake at 350 degrees F for 8 to 10 minutes or until toasted.

Makes 6 bread bowls.

Italian Meatloaf

This is by far the prettiest meatloaf I've ever made. It's meatloaf with a twist. An Italian twist. Ground pork and ground beef with the usual eggs and breadcrumbs. But then we throw in some tomato sauce and oregano. And here's the really fun part: ham and mozzarella rolled up inside. It's my husband's dream come true.

This may sound hard, but believe me it's not. You start with the meat mixture and flatten it all out on a foil-lined pan. Add the ham slices and sprinkle on the cheese. Next you roll it up with the help of the foil. You'll be surprised at how easily it rolls up for you. Next you slide it off the foil and place it directly on the pan. Pop it in the oven and you've got dinner!


Your family will think you slaved for hours to make such a delicious meal. My husband is already begging me to make it again. And for the perfect side dish, whip up some Best Ever Mashed Potatoes.

Italian Meatloaf
(adapted from Applehood and Motherpie by The Junior League of Rochester)

2 pounds ground meat - combination of beef, pork, and/or veal.
2 eggs
1/2 cup seasoned Italian breadcrumbs
1 cup tomato sauce
1 tsp. oregano
1/4 tsp. pepper
1/2 tsp. salt
1 onion, minced
8 thin slices boiled ham
8 oz. grated Mozzarella cheese

1. Combine all ingredients except ham and cheese. Flatten meat mixture on foil-lined jelly roll pan.

2. Place ham slices evenly on top of meat mixture. Sprinkle with grated cheese. Holding one end of foil, roll up meat like a jelly roll. Remove foil. Slide meat roll to center of pan. Pat seams closed.

3. Bake in a 350 degree F oven for 1 hour. Remove from oven and allow to sit in a warm spot for five minutes before slicing.

Makes 10 servings.

Swedish Meatballs

Oooh, I love swedish meatballs. So easy to prepare and perfect as an appetizer or as a whole meal. I made these in a joint effort with my husband and my mother-in-law. We had them at my son's first birthday party and all had fun helping. My husband mixed up the meat, my mother-in-law formed the meatballs, and I cooked them all up.

Let me tell you the best thing about this recipe. It freezes fantastically! In a moment of craziness, I decided we needed to quadruple this recipe for the party. Each batch makes about 25 meatballs. I clearly didn't take into account the ton of other food I was making and grossly overestimated the hunger of our guests, because we had a lot left over. So they were shoved in the freezer the next day. When I later defrosted them and served them over egg noodles, they were just as good as the day I made them.


Happy Halloween everyone!

Swedish Meatballs
(adapted from Allrecipes.com)

1 and 2/3 cups evaporated milk
2/3 cup chopped onion
1/4 fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. allspice
dash of pepper
1 pound ground round
2 tsp. butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 Tbsp. all-purpose flour
1 Tbsp. lemon juice

1. Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice, pepper, and meat; mix well. Chill for at least 2 hours or overnight.

2. Shape meat mixture into 1 inch balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.

3. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice.

Makes approximately 10-15 servings.

Grilled Burgers with Blue Cheese Mayonnaise and Barbecued Red Onions

Nothing says summer more than burgers on the grill! I was never one who really enjoyed burgers very much until recently. They always just seemed kind of boring. But as I've experimented and made them more fun I've found out just how delicious they can be.

This recipe does not disappoint. Onions slathered in barbecue sauce and then grilled... and blue cheese mayonnaise... all piled on top of a freshy grilled burger. How can you go wrong? The three are a magical combination. So fire up your grills and get cooking before summer is gone!


Grilled Burgers with Blue Cheese Mayonnaise and Barbecued Red Onions
(from Bon Appétit magazine)

8 thick slices red onions
1 and 1/3 cups bottled hickory-flavored barbecue sauce
3 pounds ground round, formed into eight 4- to 5-inch-diameter patties
8 hamburger buns, split
Blue Cheese mayonnaise (recipe below)

1. Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown, and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.

2. Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, inner sides down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Blue Cheese mayonnaise, and then bun tops.

Blue Cheese Mayonnaise
(can also be used on roast beef or turkey sandwiches)

8 ounces blue cheese, crumbled
2/3 cup mayonnaise
2 tsp. red wine vinegar
1 tsp. hot pepper sauce

1. Mix all ingredients in a bowl to blend. Can be made one day ahead. Cover and refrigerate.

Makes 8 servings.

Shredded Beef Sandwiches

These sandwiches are delicious, light and easy! Cooked in a slow cooker, they're perfect for a busy day. The meat roasts all day and produces its own au jus sauce for dipping the sandwiches. They reminded me of beef sandwiches that I've had at restaurants, and are just as good.

I used hamburger buns, which were great, though I think next time I may make them a little more exciting and use a different type of roll or thick bread. Maybe a garlic roll or sourdough bread. They are perfect with a side dish of fries or a salad.

The recipe calls for a pretty large piece of meat, but feel free to use whatever suits your family best. I bought a 1.5 pound chuck roast and it was much more suitable for just me and Denny. This is so simple and great. Enjoy!



Shredded Beef Sandwiches
(adapted from Southern Living: Light and Easy Comfort Food)

1 lean boneless chuck roast, about 3 and 1/4 pounds
1/3 cup white vinegar
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. garlic powder
1 large onion, cut into 8 wedges
3 bay leaves
9 hamburger buns or other large rolls

1. Trim fat from roast. Place roast and next 6 ingredients in an electric slow cooker. Cover with lid; cook over low-heat setting for 11 hours or until roast is tender. Remove roast from slow cooker; let stand 10 minutes. Shred with 2 forks, and set aside.

2. Strain cooking liquid; discard solids. Cover liquid, and freeze at least 1 hour. Skim solidified fat from surface; discard. Place cooking liquid in a saucepan, and bring to a boil; remove from heat.

3. Serve beef on buns with the hot cooking liquid as a dipping sauce.

Makes 9 servings.

BBQ Meatloaf

Funny story - when I was younger, my Dad always used to tell me that I needed to learn how to cook meatloaf because when I got married someday, I'd have to make meatloaf for my husband. I used to laugh at him and say, "Who eats meatloaf?" because it wasn't exactly something we had often in our house, and wasn't something that ever came to mind when I was hungry. Well, lo and behold, now I'm married and my husband's favorite meal is meatloaf. I definitely married a "meat and potatoes" type of guy, because he does not enjoy when I make salads or anything without meat. This must be payback for everything I put my Dad through when I was younger.

Since I love cooking for my husband and keeping him happy, I find myself cooking meatloaf more often than I ever thought I would. This recipe for BBQ meatloaf is a favorite. Nice and juicy and tender, and the BBQ sauce that it's slathered in lends a great taste. I've now done my wifely duty and cooked him his meatloaf... I wonder how long we can go before he asks for it again.



BBQ Meatloaf

1 and a half pounds ground beef
1 cup breadcrumbs
1 onion, chopped
1 egg, lightly beaten
1 and a half tsp. salt
1/2 tsp. pepper
Two 8-ounce cans tomato sauce
1/2 cup water
3 Tbsp. vinegar
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce

1. Mix together the beef, breadcrumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form the mixture into a loaf and place it in a shallow pan.

2. Stir together the remaining tomato sauce, the water, vinegar, sugar, mustard, and Worcestershire. Pour this sauce over the meatloaf. Bake at 350 degrees F for 1 hour, basting occasionally with the pan juices.

Serves 6.

Spicy Steak And Corn Soft Tacos

I really love tasty, quick cooking meals for weeknights, and this recipe is just that. I'm a big fan of tacos, enchiladas, anything with a Mexican flair. I found this in my Bon Appétit cookbook. You may have noticed that a lot of the recipes I've made lately have originated from Bon Appétit. Here's my explanation - I got their cookbook that is 750 pages of great recipes that all have been published in the Bon Appétit magazine. It's great, and almost every recipe sounds good to me. Get yourself a copy!

This one was extremely quick and easy. You can have it all finished and on the table in under 20 minutes. I usually add a few things and make a few tweaks to the recipes I find, but this one had everything that sounded good in a taco. Steak? Check. Onion? Check. Bell Pepper? Check. Corn? Check. So here it is just as I found it and just as delicious as can be.




Spicy Steak And Corn Soft Tacos
(from Bon Appétit magazine)

2 Tbsp. olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound top sirloin, flank, or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen corn kernels, cooked according to package directions, drained
1 jalapeno chile, stemmed, minced with seeds
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 and 1/2 Tbsp. minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream

1. Heat oil in heavy large skillet over medium heat. Add onion and bell pepper; sauté until soft, about 10 minutes. Transfer to plate. Add steak to same skillet and sauté until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeno, cumin, and chili powder; stir until heated through. Season to taste with salt and pepper. Remove from heat and mix in cilantro. Transfer steak mixture to bowl. Cover loosely with aluminum foil to keep warm.

2. Cook tortillas directly over gas flame or electric burner until just beginning to char in spots, about 30 seconds per side. Transfer to napkin-lined basket. Serve hot tortillas, steak mixture, cheese, tomatoes, and sour cream separately, so tacos can be assembled at table.

Serves 2.

Stuffed Red Peppers

I am a huge fan of Paula Deen and all of her cookbooks. I just got her second cookbook for my birthday - The Lady and Sons, Too! I have been marking nearly every other page as a recipe I want to try. She has the absolute best southern recipes. I gain weight just by reading her recipes, so I can't imagine what making and eating all of these are going to do to my hips!

The stuffed red peppers came out so great. Not only were they delicious, they look gorgeous too! Very nice presentation if you're entertaining. The recipe was very easy to make... I just hated having to wait so long for them while they baked. Next time I may make a little extra of the inside stuffing to have on the side.




Stuffed Red Peppers

4 large red bell peppers, preferably with stems
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cooked rice
1/2 cup jarred Old El Paso Cheese and Salsa (or similar brand)
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 Tbsp. soy sauce
1 cup hot water

1. Cut the peppers in half lengthwise, leaving the stems intact and halving them also. Remove the seeds and ribs.

2. Saute the beef and pork, the onion, garlic, 1 tsp. of the bouillon granules, the salt and the pepper, scrambling well, until the onion is transparent. Drain off the fat. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well. Stuff this mixture into the peppers.

3. Mix the hot water and the remaining 1 tsp. bouillon granules. Pour this into a shallow casserole dish large enough to hold all the peppers. Place the stuffed peppers into the dish. (The water in the dish allows the peppers to steam while retaining some of their crispness.) Cover the casserole with foil and bake at 350 degrees for 30 to 35 minutes. Remove the foil and spoon a little juice over the peppers; bake for an additional 10 to 15 minutes.

Serves 6-8