Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground beef

5-6 medium russet potatoes

1 can cream of chicken soup (originally called for crm of mushroom you could switch back)

3/4 cup milk

1/4 pound Velveeta

Brown ground beef and drain.

Meanwhile peel and slice potatoes into 1/4"-1/3" slices. Add to saucepan of water over medium heat. Simmer for 10 minutes or until soft. Drain.

Combine soup, milk, and Velveeta in pan you cooked hamburger. Warm until cheese is melted.

Add in cooked hamburger.

Spread a little of the hamburger sauce mixture in bottom of 9x13" pan.

Sprinkle some of the potatoes.

More sauce then potatoes.

Last bit of sauce on top.

Bake at 350 degrees for 20-25 or until hot.

You can add drained whole corn instead of some of the potatoes for a change up or even mixed vegetables or green beans.

Zuppa Toscana (Tuscan Soup - Sausage & Potatoes)

Zuppa Toscana

5-1/2 cups chicken broth
1/2 cup heavy cream or milk
2-3 medium russet potatoes
2-4 cups chopped kale
1-1/4 pounds mild or spicy Italian brats (usually pkg'd this way with 5 brats)
Pinch cayenne pepper
Paremesan Cheese

Combine broth and cream or milk in Dutch Oven over medium heat. Peel and chop potatoes into even pieces. Add to soup.
Chop your kale, making sure to remove the leave part from the tough vein first.

I grew my own flowering kale this year. It's so pretty!
Add to soup.
Remove casing from bratwurts and cook. Drain. Add to soup.
Simmer for up to 1/2 hour or until potatoes are tender. Serve with shredded Parmesan cheese

"Fried" Rice

"Fried" Rice

1 cup uncooked white rice and water
2 eggs, beaten
1 cup frozen peas
2 Tablespoons finely grated carrots
1/4 cup diced onions
light soy sauce or my "fauxy" sauce

Cook rice according package directions. I really like to use my steamer for perfect rice every time! Rice can be made the day ahead.
Scramble your eggs.
Toss all the ingredients into wok or non stick pan and cook until the veggies are done. I don't add any oil to my pan and it's still yummy. You can 'fry' your rice if you like. Add soy sauce to taste.
Sometimes I just do peas and don't do carrots or onions. Still tasty!

Broccoli Chicken

Broccoli Chicken 

1 pound chicken breast cut into strips (can also substitute finely sliced beef)
1-1/2 teaspoons diced garlic
1 T sugar
1/4 cup soy sauce
1/4 cornstarch
1 Tablespoon canola oil
1 head broccoli

Steam broccoli until it is as soft as you like. My family likes it soft!
Mix the garlic, sugar, cornstarch together.
Marinade meat in it for up to 1/2 hour.

Cook in oil in hot wok or other non-stick pan.

Add in broccoli (you might not need whole head) and serve with fried rice .

Egg Gravy

This is something my husband's family grew up eating. Great way to use up hardboiled eggs.

Egg Gravy

1/4 cup butter
1/3 cup flour
2-1/2 cups milk
7-8 hardboiled eggs (sliced 2-3 times in slicer depending on how you'd like your chunks)
toast

Heat butter in saucepan, add flour and cook for 1 minute, add milk and heat until thick.
Add eggs and stir.
Serve over toast.

This one is not my cup of tea but if you are from my husband's family you grew up on it!

Thumbprint Cookies

These are my most favorite cookies. Buttery and nutty with a hint of sweet. 

Thumbprint Cookies (28-30 cookies)

2/3 cup butter
1-1/2 cups flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten
walnuts, finely chopped
frosting

Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle. 

  Shape into 1 inch balls (slightly overfill small cookie scoop.) 

  Roll in egg whites,

  then in walnuts. 

 Press center down with your thumb. 

 Bake at 375 degrees for 10-12 minutes or until edges are slightly brown. Cool.

Fill centers with frosting. If you like, tint your frosting to match the occasion.  

These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.

Here is a twist, using the same base.  Pecan Pie Thumbprint Cookies!

Vegetable Beef and Biscuit Casserole

Vegetable Beef and Biscuit Casserole                                             Printable Recipe

1-1/2 to 2 pounds ground beef
1 can creamed corn
1 can condensed tomato soup (I use Amy's organic)
1/3 cup water
15 ounce can Veg-All, drained
1 Tablespoon Worcestershire sauce
4 ounces Velveeta, chunked
1 cup shredded Mexi-blend cheese or cheddar
1 pkg refrigerated (whopped) biscuits  or homemade*


Brown ground beef, drain if needed.
Add tomato soup, veggies, water, Worcestershire sauce, and Velveeta.

Pour into 9x13 or similar size baking dish. Bake for 15-20 minutes at 350 degrees.

Meanwhile, quarter biscuits. Remove dish from oven and place biscuits on top.

Add the shredded cheese and bake for 10-15 more minutes (depending on biscuit instructions.)

Before diving in...

*You can also used your own biscuits. Heat the casserole without the biscuits and just ladle over the top of your biscuit in each bowl.

Sloppy Joes

See new posting at

http://www.inthekitchenwithjenny.com/2014/11/sloppy-joes.html

THANKS!!