Pasta Sauce

 1 pound ground beef
salt and pepper to taste
1 medium onion chopped
15 ounces diced tomato
6 ounces tomato paste
1/2 teaspoon Italian seasoning
1 Tablespoon dried parsley flakes
1 teaspoon garlic minced
1 Tablespoon Worcestershire sauce
1 Tablespoon granulated sugar

Instructions 

Season ground beef with salt and pepper. In a large skillet, add the beef and chopped onion and brown.  Drain excess grease. Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet. Stir well to combine and bring to a boil. Add water and stir well. Reduce heat and simmer to desired consistancy minutes.

Ranch Chicken Casserole with Bacon

 1 (12 ounce) package wide egg noodles

1 pound bacon
2 tablespoons olive oil
4 skinless, boneless chicken breasts, cubed
1 tablespoon lemon-pepper seasoning
1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
1 ½ cups shredded Colby-Monterey Jack cheese
2 green onions, diced

Preheat the oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.

Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.

Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.

Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

Chili recipe

2 pounds hamburger fried, seasoned to taste with salt and pepper, and grease drained off remove from pan set aside 

1 medium onion chopped 

1 green pepper chopped 

2 cloves garlic crushed 

saute onion, garlic and pepper until onion is clear put meat back in pan add 

2 cans chopped green chili's (with juice) 

1 can tomato sauce

1 can ranch style beans (with juice)

1 can chili beans (with juice)

1 can black beans (with juice) 

2 Tablespoons Chili Powder 

2 Tablespoons Cumin pinch of oregano (Mexican if you can find it!) 

2 beef bouillon cubes boil and then simmer 15-20 minutes. If it is to dry add water1/2 cup at a time until desired consistency. Taste chili and adjust seasoning to taste, add a pinch of sugar if it's to acid. Caution with spices here as it will gain heat as it simmers! Add 2 or 3 good glugs of Tequila. Simmer 15- 20 min. Enjoy!!!

Serve with cornbread and honey butter.

Popcorn Treat

Popcorn Treat

Ingredients

12 cups popped popcorn

1 (14 oz.) can sweetened condensed milk

1 (3 oz.) package cherry or other flavored gelatin

Instructions

HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven. COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

 

Overnight Blueberry French Toast Casserole

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided

2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions

Mix cream cheese, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries. Cover the bottom of a 10x14-inch baking dish with a layer of bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes. Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.

Serve with Bacon

Garlic Rosemary Crispy Roasted Potatoes

Garlic Rosemary Crispy Roasted Potatoes

Ingredients

2.5 pound potatoes red potatoes are best

few sprigs rosemary

garlic

3 Tbsp olive oil

Instructions

Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes then leave them on. (red skin just wwsh)

Next, fill a large pot with water and salt to bring to boil (1 ½ tablespoons KOSHER salt to 1 cup water) Then add the chopped potatoes (carefully) and boil for 7 minutes.

Drain the potatoes and shake the strainer well as this will help the potatoes to crisp up more in the pan. Dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.

Chop the rosemary and garlic, crush some garlic into the oil, for extra flavor.

Preheat oven to 320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes on cook top, until just beginning to crisp up – 2-3 minutes should be more than enough.

If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.

Turn the potatoes once, halfway through cooking. Once ready, serve immediately.

 

Eggs Benedict Casserole

Ingredients 6 English muffins torn into pieces 12 ounces Canadian bacon, chopped 8 large eggs 1⅓ cups cream 2/3 cup whole milk, or any milk 1 teaspoon salt 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon dried mustard powder 1 cup Monterey Jack HOLLANDAISE SAUCE: 4 large egg yolks 1/2 cup heavy whipping cream 2 tablespoons lemon juice ½ teaspoon Dijon mustard 1/2 cup butter, melted Minced chives, optional Directions Place half of the Canadian bacon in a greased 13x9-in. foil baking pan (do not use glass); top with English muffins and remaining Canadian bacon. In a large bowl, whisk eggs, cream, milk and seasonings; pour over top. Refrigerate, covered, overnight. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. If desired, sprinkle with chives.