Shepherd's Pie

Shepherd's Pie

I kind of made this one up on my own! Beef, potatoes, cheese, gravy, veggies...yummmm!

Ingredients:
1 lb of ground beef or ground turkey
1 small can of beef gravy
1 cup of frozen mixed veggies like peas, carrots, corn, string beans and lima beans
Worcestershire sauce
3 medium potatoes
Milk
Butter
Shredded Cheddar Cheese

Wash, peel, cut and boil the potatoes.  While they are cooking, brown and chop the ground beef in a skillet until it is cooked.  Add a little bit of Worcestershire sauce to the meat.  Pour the gravy over the meat and if it is too thick add a little bit of water.  Add frozen mixed veggies.  Let it simmer a little bit to cook the veggies.  When the potatoes are cooked, drain and mash them. Add a little bit of butter or margarine and milk while mashing.  Season with salt, pepper, garlic powder or whatever you usually put in your mashed taters.  Pour the beef mixture into a casserole dish and then top with the mashed potatoes. Sprinkle cheese on top of the potatoes and bake for 10 minutes at 350 degrees.

Italian Chicken with Stuffed Shells

Italian Chicken with Stuffed Shells

A few years ago I went to Granny's and asked her to write down the recipe for her stuffed shells that were always one of my favorite meals that she made. She responded "Oh, it's on the box of the shells!" So she cut it out and gave it to me.  I love my Granny!

The shells and chicken!

My Granny rocking Caitlin's sun glasses!

Ingredients for the shells:

1 package (12 oz.) SAN GIORGIO JUMBO SHELLS
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups (about 26-oz. jar) spaghetti sauce


Heat oven to 375°F. Cook pasta according to package directions; drain. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13 x 9 x 2-inch baking dish, spread 1/2 cup sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly. 8 to 10 servings. Make-Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F. 2 hours or until hot and bubbly. If thawed in refrigerator overnight, bake at 350°F. 1 hour 15 minutes or until hot. To make individual portions, prepare as directed in recipe above except place three filled shells in single serving microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot and bubbly. If thawed in refrigerator overnight, microwave at HIGH (100%) 2 minutes or until hot.


Chicken:
1 lb of boneless, skinless chicken breasts
1 cup of fat free Italian dressing
Salt
Pepper
 
Rinse the chicken off and place it in a bowl. Season with salt and pepper.  Stab with a fork and pour dressing over so that it is covered. Marinate for two hours. Bake in a pan at 350 degrees for 30 minutes or until done.

BBQ Pulled Pork

Another easy one as long as you have time to use the slow cooker.

BBQ Pork
from allrecipes.com

2 lb pork tenderloin
12 oz root beer (yes, root beer)
BBQ Sauce (I used Jack Daniels Honey Smokehouse or something like that)

Cook the tenderloin in the root beer for six to eight hours on low heat in the slow cooker(the meat should pull apart easily, if not keep cooking it).  Drain off the root beer and shred meat with a fork. Add BBQ sauce (amount based on your taste)

Easiest and Best Cornbread EVER!

Even if you don't like cornbread you have to try this recipe. I think my Granny found it in a cookbook but it came from Granny.  It is moist and yummy and oh so not good for you but what does that matter?

Cornbread
from Granny

1 package of cornbread/muffin mix
2 eggs
1 can of creamed corn
1/2 cup of butter or margarine, melted

Mix ingredients together and pour into a 8x8 or 9x9 pan.  Bake at 350 degrees for 35-40 minutes or until it is getting brown on the top.

"Spreads" Reverse Chocolate Chip Cookie

"Spreads"
from The Pioneer Woman

These were easy, easy, easy. I added some peanut butter to the topping and it reminded me of Tagalongs (you know, the Girl Scout Cookie!)

Before! (I added peanut butter!)

A little messy but you get the idea!

Ingredients


■1 cup Brown Sugar

■1 cup Margarine

■1 whole Egg

■2 cups Flour

■½ teaspoons Salt

■1 teaspoon Vanilla

■6 ounces, weight ( To 8 Ounces) Chocolate Chips



Preparation Instructions

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.

Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.

Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.



The Pioneer Woman is a great website/blog. She does more than cooking and the best part is she has step by step photographs with her recipes! Check it out!