Cheeseburger Pie

Easy, yummy recipe:

: Cheeseburger Pie
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup Bisquick
  • 1/2 cup milk
  • 1 egg
  1. Saute onion for a few minutes.
  2. Add beef and brown.
  3. Drain off extra liquid and add the salt.
  4. Spread in a pie plate and sprinkle top with cheese.
  5. In a bowl, stir together Bisquick, milk and egg.
  6. Pour over the browned meat.
  7. Bake in a preheated 400 degree oven for 25 minutes.

Feel free to add some spices to the ground beef to add another layer of flavor; I often add garlic, or cumin or other seasonings. Or, sometimes I substitute the shredded cheddar with another type of shredded cheese, such as Swiss. This is an easy recipe to be creative with.

For more recipe ideas like this one, I invite you to go here.

(Linked to Works for me Wednesday.)

“Blueberry Tea”

I found this “over 21” recipe on a little sticky note, so not sure who it came from. It is quite good and should be able to warm you up and mellow you out after a cold, stressful day! ( There’s no real blueberries in this tea, but it has a “blueberry-ish” taste from the alcohol. 🙂 )

Blueberry Tea

  • 6 oz of your favorite regular (or decaf) hot tea such as Orange Pekoe, English teatime, or whatever.
  • 1 oz Amaretto
  • 1 oz Grand Marnier or Triple Sec
  1. Brew tea as usual.
  2. Add both alcohols to tea and stir.
  3. Enjoy!

To make a larger batch to serve 6 or 8 people, use 8 cups of tea and 4 ounces each of the Amaretto and Grand Marnier.

(Linked to Recipe Roundtable.)

For more recipe ideas like this one, I invite you to go here.

 

Turkey Tetrazzini

Thanksgiving is in a couple of weeks, so here’s a good recipe to use up some of all that leftover turkey. 🙂 Recipe obtained during a recipe swap several years ago:

: Turkey Tetrazzini
  • 4 cups cooked turkey
  • 1/2 lb cooked thin spaghetti (broken into pieces before cooking)
  • 1/2 lb mushrooms, sliced
  • 1 cup broccoli pieces
  • 3 tablespoons butter
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 cup sherry
  • 1/2 cup grated cheese or shredded cheddar cheese
  1. Saute mushrooms in butter.
  2. Combine soups, milk, broth, and sherry.
  3. Mix with mushrooms, turkey, broccoli and cooked spaghetti.
  4. Turn into a shallow greased casserole dish.
  5. Sprinkle top with cheese
  6. Bake in a preheated, 350 degree oven for 30 minutes or until bubbly and cooked through.

(Linked to Recipe Roundtable.)

For more recipe ideas like this one, I invite you to go here.

 

Slow-Cooker Ham and Cabbage Recipe

This simple and tasty recipe is one of our favorites. For St. Patrick’s day (or any time) you can easily substitute corned beef for the ham. (This is another one of the recipes in my slow-cooker cook book.)

Ham and Cabbage

Ingredients:

1 medium-size cabbage cut into large chunks
2-3 carrots, sliced
1 onion, sliced
2-3 potatoes, cut into large cubes
2 bay leaves
4 lb smoked ham
½ cup water
½ cup brown sugar
1 teaspoon dry mustard

Directions:

1. Place vegetables and bay leaves in bottom of slow-cooker.
2. Place ham on top and pour water over it.
3. Sprinkle the brown sugar and then dry mustard over ham.
4. Cover. Cook on low 8-10 hours.
5. Remove bay leaves and pour juices over ham and vegetables before serving.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

The Perfect Roast

Deviled Eggs

Dump Cake