Mozzarella Burgers

1 lb.ground beef

1/2 cup Shredded Mozzarella Cheese

1/2 cup fresh bread crumbs

1/4 cup Barbecue Sauce, divided

4 hamburger buns

Make it:

PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.

PLACE  Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.

FILL buns with burgers and lettuce, if desired.

Cucumber Dip

1 pound cream cheese, softened
1 cup sour cream
2 TBS milk
2 tsp grated or chopped onion
1/2 tsp Worcestershire sauce
2/3 cup finely chopped cucumber

1. Combine cream cheese, sour cream, milk, onion and Worcestershire sauce in a bowl, mixing until well blended.
2. Stir in cucumber.
3. Chill for several hours or overnight.  Serve with vegetable dippers or chips.  Makes 6-8 servings.

Garden Taco Rice

Garden Taco Rice
1 lb. hamburger

I pkg Taco Season

1 can of tomato sauce
3 c. water
3 c. Instant Rice
1 c. cubed zuchinni
1 c. frozen corn
Grated cheese
Tortilla chips

Brown hamburger in a skillet, and drain. Add everything but cheese and tortilla chips. Cook over medium high heat until everything is warm, and water is absorbed into the rice. You may add any vegetables you would like, or omit any you would like. Serve your Taco Rice in a bowl, sprinkle with cheese and serve with chips. It is even good reheated.

This month for our freezer meal group, I made Garden Taco Rice. It is one of my family's favorite meals.

Shepard's Pie

Shepard's Pie
1 lb. ground beef
1 clove garlic
1 onion or some dried onion
1 small package frozen veggies
2 cans of cream of chicken or cream of mushroom soup
1/2 cup of sour cream (optional- makes it creamier)
1 package grated cheese
1 package of hash browns or tater tots

First, brown the ground beef with the dried onions and pressed garlic in the skillet. Drain off oils.
Mix in soup, veggies and sour cream. (I don't use the sour cream when making freezer meals.)
Layer the soup mixture in the bottom of your pan, and cover with cheese. Cover the cheese with hashbrowns or tots, and cover with tin foil.

I cooked the frozen meal for 2- 2 1/2 hours at 300 until the hasbrowns started turning brown. If it is thawed, I would just cook it at 350 until the hashbrown were browned and it is warm throughout.

Edible Chocolate Playdough

 

3 cups powdered sugar
6 tablespoons baking cocoa
3/4 cup powdered milk
1/2 cup butter room temperature (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla


How to make it: Mix all ingredients well in large bowl.
Knead together with hands until smooth consistency achieved.

I made this for McKade's classroom, and they loved it!

Italian Chicken & Rice

Italian Chicken & Rice
3-4 cups of cooked chicken
1 pkg Cream Cheese
1 envelope Good Seasons Italian Seasoning
1 cup of milk
1 can Cream of Chicken Soup
3 cups of Minute Rice

Cook Minute Rice according to directions, each serving will need about one cup of cooked rice.

In a skillet, add cream cheese, Good Seasons Italian seasoning packet, milk, and soup until warm. Add chicken and stir together. Serve over rice.

Fluted Lemon Cake

1 package yellow cake mix                    GLAZE:

1 package (3 oz) lemon gelatin               1 cup confectioner’s sugar

4 eggs                                                  3 TBS lemon juice

2/3 cup water                                        1 tsp grated lemon peel

2/3 cup canola oil

In a large bowl, combine the cake mix, gelatin, eggs, water and oil.  Beat on low speed for 1 minute.  Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan.  Bake at 350 degrees for 38-42 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from  pan to a wire rack.

Combine glaze ingredients; drizzle over warm cake.  Cool completely before cutting.

Meatballs

These meatballs are easy to make..... and the kids love them. 

Make the meatballs with the following:

• 1 lb lean ground beef
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 egg

Mix together in bowl, and shape into 1 inch balls. Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes.