Cheeseburger Cups

Cheeseburger Cups

I got this recipe out of my Taste Of Home magazine that Gramma Ann gets for me. The kids loved them! They are a great fun food for kids. I told them they were eating Cheeseburger Pies. Zachary had seconds, and they asked for the leftovers the next day as well!

This is the recipe that is in the magazine. I tweeked it a tiny bit so I will put a * by my added ingredients.

1 lb ground beef *.83 lb It was all I had
* 3/4 cup finely chopped mushrooms
1/2 cup ketchup
2 TB brown sugar
2 TB Prepared Mustard *spicy brown mustard
2 tsp Worcestershire Sauce
1 Tube refrigerated Buttermilk Biscuits (12oz)
1/2 cup cubed Velveeta (I did not use) *1/2 cup shredded Tilamook


In a large skillet, cook beef *mushrooms until beef is no longer pink.
Drain
Stir in ketchup, brown sugar, mustard and Worcestershire sauce
Remove from heat and set aside
Press with a spoon each biscuit onto the bottom and up the sides of a greased muffin cup.
Spoon meat mixture into cups.
If using Velveeta, top now with a cube

Bake at 400 for 14-16 min or until golden brown

If using shredded cheese, when the biscuits are done, sprinkle the cheese on and stick back in the turned off oven for a minute or two till it is melted.

***Photo from Taste Of Home Magazine***

Mushroom Spinach Burger

Mushroom Spinach Hamburgers

I made these tonight. I did not tell the kids what they were made of. Mike guessed because he saw me making them.
After a few bites the boys said, 'yumm, this is the best burger I have had." A few minutes later, Mike looks at me and says, "this is at least a top 5 of all my fav meals you have cooked in 12 years!" Even Elektra ate hers!
The kids still have no idea what was in these, but all 3 ate them completely gone!

1 pkg Spinach - thawed & drained (I forgot to do this, so I microwaved it, till it was mostly thawed, then I squished it in between 2 towels to get rid of the water, but felt it was still going to be too moist, so I added about a 1/2 cup of seasoned bread crumbs.)
1 C Shredded Mozzarella Cheese
1 C Chopped Mushrooms
1 env. Onion Mushroom Soup Mix
1 tsp. Better Than Beef Bouillon (buy it where you buy your regular buillon cubes)
1 lb ground beef

Mix all the ingredients together and form into patties approx 5in by 1in.
Grill over high heat 2-4 min per side, flipping only ONCE!
Serve on buns with fav hamburger compliments.

Caleb finishing his. Elektra about half done with hers. (She ate the bun first)

Zachary finished his double burger and Mikey is taking his last bite!

Pot Roast (Crock Pot)

Pot Roast

Slow cooked Pot Roast.
I made this the other night and everyone raved about it. Even Elektra ate it and said "Mmmmmm Yummy!" and she is pretty picky!

2-4lb Pot Roast (mine was frozen solid)
1 pkg Ranch Dressing
1 pkg Italian Dressing
2 tsp. Better Than Bouillon
1/2 cup Beef Broth

Place meat in crockpot. (you can brown it in a skillet before if you like)
Mix the Dressings, Bouillon and Beef Broth.
Pour over the meat.
Cook in Crockpot on low for 6-8 hrs or high for 4-5.
Since my meat was frozen, I cooked it on high for 3 hours, then on low for 6 hours.
Take meat out, set on platter.
Pour out the juices into a skillet, add 2 TB corn starch to 2 TB beef broth (mix in a separate cup, stir well.)
Wisk everything together very well.
Slowly add beef broth.
Bring to a boil then reduce heat and simmer until thickened into a gravy.
(Add broth as needed to thin or thicken)
Serve over meat.

Peach Crisp

This recipe will work with other fruit, like apples. You can also add extra fruit to the peaches, like blueberries, raspberries, raisins, or cherries.

Peach Crisp
5-7 Peaches, sliced and pitted
1/2 C Brown Sugar, packed
1/4 C whole wheat (or reg) Flour
1 TB Lemon Juice
1/2 C flour
1/2 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Just Bunches Cereal, break up big chunks

Preheat oven to 350
Butter or Pam a 9x9 baking pan
In large bowl combine peaches with brown sugar, flour and lemon juice.
Put in baking pan
In a bowl combine flour, brown sugar , cinnamon and cereal.
Sprinkle over peaches
Bake at 350 for 35-40 min just until the topping starts to brown, and the peaches are bubbling through.

Raspberry & Garlic Pork Chops

Raspberry & Garlic Pork Chops

1 TSP of EACH
pepper
sea salt
garlic powder
onion powder
dried sage
dried thyme (or any other dried herbs)
dried rosemary (or any other dried herbs)
6 pork chops (boneless, bone-in, whatever you like)
1 TB butter
1 TB olive oil
1/4 cup raspberry jam
1/4 cup jalapeno jam
2 TB fresh Orange Juice
1 tsp orange zest (grate the peel)
2 TB raspberry vinegar (Can substitute any vinegar, Pomegranate, red wine, apple cider, etc)
4 sprigs fresh thyme (optional)
1 TB cornstarch mixed with 1 TB water

Combine the first 7 ingredients in a bowl
rub into Pork Chops
Brown in the butter and Olive Oil for approx 2-4 min per side
Remove from skillet
add the 2 jams, orange juice, (any pulp is good!!), Orange zest, vinegar and thyme
Put pork chops back into Jam mixture
Simmer for 10-15 min until pork is done
remove pork to a side dish
add the Cornstarch mixture
Bring to a small boil
Boil until sauce is thickened.
Spoon over pork.