Scalloped Potatoes & Hamburg Bake




Potatoes and peas main

Scalloped Potatoes & Hamburg Bake

Listen, I’ll be honest with you, I am terrible at coming up with names for my recipes. I just call them as I see them. When I started this blog all I knew was that I could cook, I didn’t realize that there were so many different elements to blogging. Along with cooking I also had to learn photography & improve my semi non existing writing skills. So bare with me as I learn. I am currently reading a book by Anne Lamott called Bird By Bird. I will warn you there is some foul language in the book. I am not finished with the book yet but basically she is showing me how to break down my writing into one category at a time and quit the other voice’s in my head so I can deal with one voice at a time. In one particular part of the book she asks you to close your eyes and imagine all those voice in your head are mice. She then says to to put each mouse (voice) in a separate jar so you can sort through the voices one by one. I know that sounds confusing but it actually does help, a lot!

Ok, that’s enough about my writing skills. Lets talk about this Scalloped Potatoes & Hamburg Bake! So this recipe basically came to be out of pure laziness. My husband said he wanted a meatloaf and every time I think meatloaf I think scalloped potatoes as a side. In my mind they go together like Peanut butter and Jelly, like coffee and mornings, like me and burlap. You get it. I had everything ready to go, the potatoes laid out, hamburg thawed, oven preheated. But then I got lazy, really lazy. I thought, forget it. I wasn’t in the mood to make all that but now I was now craving scalloped potatoes and my husband still wanted something with ground beef. So I thought to myself, I know, I’ll just throw the ground beef in with the potatoes. Perfect, right? wrong. To feel good about myself as both a wife and a mother I knew I had to add a veggie. I thought about making a veggie on the side but that would mean another dirty dish and I just wasn’t having it. I found a bag of peas in the freezer tossed them in and called it a day.





Cheesy Bacon Meatloaf

Meatloaf 1

I wasn’t always a fan of meatloaf growing up if you ever had my mom’s meatloaf you would understand why. Don’t worry, I’m not saying this to be mean, it’s just the truth. If you ask her about her meatloaf she just laughs and says  “well, it’s usually hit or miss”. And if she says it’s a miss, then dominos is on the menu.  It has become the family joke- make whatever for supper mom just not a meatloaf! I do have to say that meatloaf is about the ONLY thing that woman can’t cook.. well.. and turkey, but that’s a whole different story. ha.

Enough about my mom’s meatloaf let’s talk about mine. This flavorful Meatloaf is loaded with chunks of bacon and globs of cheese. The meat is moist and the ends are crispy. Baked to perfection in the oven, this meatloaf is sure to be a family favorite.  Definitely not my Mamma’s meatloaf. 😉

Ingredients:

Meatloaf

2.25 pounds ground beef

1/2 pound of bacon (fried and crumbled.. you could do this the night before)

8 oz of shredded melting cheese ( I use Velveeta)

1/4 tsp. pepper

1 tsp. minced garlic ( you could always use garlic powder if you don’t have minced garlic)

1 tsp. Worcestershire

2 tsp. mustard

1/2 C. Ketchup

2 C. breadcrumbs ( I used seasoned)

3 eggs

Glaze: 

1 C. ketchup

1 tsp. Worcestershire

1 tsp. mustard

1 Tbsp. brown sugar

Directions: Pre-heat oven to 375 degrees

Add all ingredients for the meatloaf to a large mixing bowl. Use your hands to fold the ingredients into the ground beef ( this is going to get messy so you may want to take off your rings). Once all the ingredients are mixed into the meatloaf, place it into a greased 7 X 11 cake pan. I try to shape mine into an oval shape, then I take my hands and press the ends in some. Next, mix up your glaze. Spread the glaze evenly over the top of the meatloaf. Bake uncovered at 375 degrees for 50 minutes to an hour, or until meatloaf is cooked the whole way threw ( a meat thermometer is a good tool to use here). As soon as meatloaf is finished call dibs on the end piece, it’s the best! 😉

*My four Ingredient Mac & Cheese is the perfect side dish for this Meatloaf!


BBQ Ranch Hamburger Boats

Hamburger Boats

BBQ Ranch Hamburger Boats 

 I often get asked the question,” how do you come up with your recipes? what inspires you?”  Today I am going to give you a small glimpse of how my mind works. It won’t be too scary, I promise. =p

If you remember, two weeks ago, I posted about inheriting my Nana’s cookbooks and recipe cards ( see Orange Chiffon cake, a recipe from 1948). In with her cookbooks was an old family circle magazine from the year 1966. While I was flipping through the pages, I remembered my Pap telling me that he was having hamburger boats a few nights back. With hamburger boats in the back of my mind, I came across a recipe for Ranch Breakfast Burgers. I don’t know if it was the ground beef and ketchup, or the word ranch, either way, my mind went straight to BBQ Ranch Hamburger Boats. And just like that a new recipe was born.. or should I say developed?

Now you are probably wondering why I have called them hamburg boats and not hamburger boats. Well, the answer is simple, that is just what my family has always called them.  I did google it and found that hamburger would have been the correct pronunciation BUT I edit some of my photo’s at my mother’s house. So until I get to her computer to fix my mistake ( if I remember) it will remain hamburg.

Now let’s talk hamburg(er) boats. If you have never had a hamburger boat you are missing out! They are so simple to make and loaded with flavor. Even better, you can personalize each one. My mom has made us hamburger boats for as long as I can remember. Normally they consist of hamburger, potatoes, onions, & carrots that are folded together in little foil packs that look like boats. I, of course, had to put a new spin on this old family favorite. I decided to load mine with BBQ sauce, mushrooms, and cheddar cheese. The result was mouthwatering! I hope you enjoy =)

Taco Dip & a confession

SARAH - taco dip final

Taco Dip

I have a confession to make.. I am more concerned about what we will be eating at the super bowl then who wins. And since I am being totally honest I also have to admit that I do not even know which teams are playing in it. Somehow sitting in front of the T.V. watching men throw a ball around isn’t my idea of fun. I would much rather spend my time in the kitchen cooking something delicious for everyone to enjoy. So that’s what I do, cook.

When it is time to eat, we call the men, who usually come running out to the kitchen like a pack of wild dogs. They load their plates and head back into the living room to eat and scream at the T.V. My mom and I usually sit at the dining room table drinking coffee and flipping through magazines. And that is what a super bowl Sunday normally  looks like in our family.

This year we are having a bunch of appetizers and this taco dip will more than likely be present. This dip is easy to make with minimal clean up, you really can’t go wrong serving this. Bursting with flavor, this dip is loaded with taco meat and cheese. My brother also informed me that he wants my Buckin Bronco Nachos to be present on Super bowl Sunday… I had better load up on the nacho chips!

What does a super bowl Sunday look like at your house? Is there a lot of food? Do you scream at the T.V.?  I would love to hear how you spend your super bowl Sunday! =)

taco dip


Taco Chili

taco chili


Ingredients:

1 (64 oz) bottle of v8 juice

1 pound ground beef

1 packet taco seasoning ( I use mild)

1 (15.5 oz) can light kidney beans

1 (15.5 oz) can black beans

1 (15.5 oz) can corn

1 tablespoon tomato paste

1 table spoon peanut butter – optional ( I know what you are thinking, peanut butter??!! Yes, peanut butter! My mom has always made her chili this way, and now, that’s how I do it too. The peanut butter just helps to thicken the chili . It also leaves this little hint of flavor that your guests can’t quit figure out, but makes them say, yum! )

Toppings- Shredded cheddar cheese, sour cream, tortilla strips, chives.

Directions-

Brown beef in a medium/large dutch oven over medium high heat. I like to season my beef with a little salt, pepper, and garlic powder as it is cooking. Once the beef is browned, throw kidney beans, black beans, and corn in with the beef and cook for a few minutes until the beans and corn soften a little ( about 3-5 minutes). Turn heat down to medium/low and add v8 juice, taco seasoning, tomato paste and peanut butter, stir together. If the peanut butter scares you, just add a little more tomato paste to help thicken the chili, about 1/2 a tablespoon or so. Turn heat back up to medium high and bring chili to a boil, once chili starts to boil set heat on medium and let chili simmer for 30-45 minutes or until chili has thickened and beans are soft, stirring occasionally. Serve in a bowl and load it up with cheese, sour cream, tortilla strips and chives! yum!

Bacon Cheeseburger Quesadilla’s

 

Cheeseburger Quesadilla's

Bacon cheeseburgers have always been one of my favorites; it’s a classic. I mean seriously, who doesn’t enjoy a big juicy bacon cheeseburger with grease dripping down to your elbows? I wanted to find a way to put all these flavors into one mouthwatering appetizer, and that is exactly what I did!

Another reason why I love these bacon cheeseburger quesadillas, is that after cooked, they can be stored in the freezer. Simply cook the quessadillas by following my recipe below. Once they have cooled, place in a freezer bag and store in the freezer. Next time the kiddos or husband gets hungry just pull a few out, place on a microwave safe plate, and microwave for 30 seconds to 1 minute. Of course, that’s if they don’t disappear before you get the chance to put them in the freezer… Maybe you’d better make a double batch? 😉

And the fun doesn’t have to stop here. Just because I didn’t load mine up, doesn’t mean you can’t. Don’t be afraid to pile in some of your favorite bacon cheeseburger toppings such as, sauteed green peppers and onions, mushrooms, etc.  I would even go as far as adding some french fried onions.

Bacon Cheeseburger Quesadilla’s

Ingredients:

1 pound ground beef (cooked and drained)

1/2 pound of bacon (cooked and crumbled)

1 (8oz or 2 cup) bag shredded cheddar cheese or 20 Tbsp. ( I used the finely shredded)

1 bag of 10 ( 8 in. )flour tortilla’s

Siracha Mayo

1 cup mayo

2-3 tsp. Sriracha

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Directions:

Pre-heat oven to 350 degrees

1.) Divide cooked ground beef  into 10 even piles. I have found that the easiest way to do this is to split the ground beef in half. From there, eyeball it, to get 5 even piles from each half; do the same with the bacon.

2.) Spray a large cookie sheet with cooking spray.

3.) On a clean work space, lay a tortilla down flat. On half the tortilla, sprinkle on one pile of cooked ground beef and cooked bacon.  Then sprinkle with 2 Tbsp. of shredded cheddar cheese.

4.) Fold the un-filled half of the tortilla over the filled part of the tortilla and give it a little press with your hands.

5.) Repeat steps 1-4 with the other 9 tortillas; making a total of 10 bacon cheeseburger quesadilla’s

6.) Line all the quesadilla’s on a cookie sheet that has been sprayed with cooking spray. Spray the tops of the quesadilla’s with a little cooking spray.

7.) Bake at 350 degrees for 5-10 minutes flip and bake an additional 5 minutes.

8.) Cut each quesadilla into 2-3 triangles

9.) You can either serve these up now, or you can let them cool, put them in freezer bags, and freeze for an easy go to snack later.

* These are great served with ranch, ketchup, or Sriracha Mayo ( recipe below).

Sriracha Mayo: 

1 cup of mayo

2-3 tsp. Sriracha sauce

Directions: 

Put the mayo and Sriracha in a bowl and mix well till pinkish in color.

* Sriracha mayo is good on so many things! You can spread it on a hamburg, or sandwich, or use it as a dipping sauce for chicken fingers, french fries, onion rings, etc..

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Buckin’ Bronco Nachos

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Nacho's Final

 

My brother is one of my toughest critics and if he say’s something is good, I know it is! And he told me these were awesome! I loved these because they were so easy to make and a great budget friendly crowd pleaser. =)

Buckin’ Bronco Nachos

Ingredients:

2 pounds ground beef (cooked and drained)

1 to 1 1/2  Cups of your favorite BBQ sauce

1 Cup caned baked beans ( you will have left overs, put them in a bowl and store in the fridge for later)

10 slices of pepper jack OR Monterrey & Colby Jack cheese ( I did half and half because not everyone in my family likes pepper jack, so I did 5 slices of pepper Jack on the one side and 5 slices of the Monterrey and Colby Jack on the other side)

1 – 13 oz bag of Tortilla chips ( you will use most of the bag)

Frunions for Topping ( I forgot to measure these but I would say I used a good half of a cup)

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Directions:

Pre heat oven to 350 degrees

Once you have cooked and drained your hamburg return it back to the frying pan you used and add BBQ sauce. You want the consistency of BBQ so start with one cup and go from there, if it looks like it needs more add the other 1/2 cup and mix well. Fill a cast iron skillet almost to the top with tortilla chips ( You may no use the whole 13 oz bag). Next add your BBQ burger evenly over the tortillas, then the cheese & Beans. Sprinkle frunions over the top and bake at 350 degrees for 5 – 10 minutes or until the cheese melts, be careful not to burn the frunions. Take out of the oven and serve right in the cast iron skillet.. Make sure your guests know that it will be HOT for a few minutes.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Taco Salad

taco salad

My mom make this all the time, it’s delicious! Not to mention quick and simple. It’s the perfect meal to make when you are in a hurry.

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Taco Salad

Ingredients:

2 pounds ground beef (fried and drained)

1 head of lettuce (washed, drained, and chopped)

1 – 15 oz can light or dark kidney beans, which ever you prefer (drain and rinsed)

1 – 8 oz bag shredded cheddar cheese (sharp cheddar works nicely)

1 diced tomato

1 onion (peeled and diced)

1 – 11 oz  bag of nacho cheese chips ( squeeze them in the bag so they crumble slightly, you want decent sized pieces)

1 – 16 oz bottle of thousand island dressing

 

First make sure everything has been drained well and ground beef has cooled. In a extra large mixing bowl  add all ingredients except dressing, mix well with tongs. Next add dressing and mix well with tongs. More dressing may be needed depending on the size of the lettuce head.

** PRINTER FRIENDLY VERSION BELOW **

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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