Heather's Recipes

Ingredients: 1 pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste biscuits, warmed, for serving Directions: With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over the warm biscuits and serve immediately!

I keep looking up the recipe for meatballs in another recipe, so I wanted this by itself for ease of looking up. I like having frozen meatballs ready to cook for those days I can't think of what to cook and it is easy to throw these in spaghetti, creamy meatballs, meatball subs, or sweet and sour meatballs. All some of my favorites. For the Meatballs: (Double this if freezing half) 1 lb lean ground beef 1/2 cup dry bread crumbs 1/4 cup oatmeal 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg Directions: 1. Combine all meatball ingredients in a large bowl and mix thoroughly. 2. Shape into walnut-sized balls and place on a cookie sheet. 3. Cook meatballs: Bake at 400 for 20 minutes or so.(May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.)

Ingredients: 2 lbs ground beef 2 tsp salt 1 tsp pepper 1/2 onion grated 3 eggs 2 potatoes, grated 4 carrots, grated 3/4 cup milk Sauce: 2 cans of cream of chicken 2 cans of cream of mushroom 1 can evaporated milk Combine Meatball ingredients and form into balls. Place on a cookie sheet and bake at 400 for 20 min. Mix sauce; add cooked meatballs. If freezing see directions below. Otherwise, place in a 13×9 dish and bake at 350 for 30-45 minutes or until bubbly. Serve over rice or noodles. Freezing Directions: Pour sauce over cooked meatballs in a freezer bag. You may want to include a package of rice or noodles with this meal.

1 lb ground beef, browned and drained 1 pkg taco seasoning 1 loaf frozen bread 1 (15oz) can refried beans 2 c. shredded cheddar cheese 1 greased cookie sheet TO FREEZE: Ground beef and follow instructions on taco seasoning packets and add to beef. Roll out loaves, spread beans down the center of dough. Top with meat and sprinkle with cheese. Use a pizza cutter to cute strips along each side of dough, then starting at bottom cross and twist dough. Place on a greased cookie sheet. Wrap braid with plastic wrap and then aluminum foil. TO PREPARE: Thaw and bake at 350 for 25-30 min, until bread is golden brown.

1 lb. ground beef 1 small onion, diced 1 clove garlic, minced 1 pkg. taco seasoning 1 bag frozen mexican style corn 1 can black beans, rinsed and drained 1 bag (12 oz) shredded mex. cheese blend 1 (16 oz.) frozen tater tots 1 can echilada sauce Preheat 375. Brown hamburger, add onion, garlic, taco seasoning, corn, black beans. Simmer 10 min. Add 1/2 cheese, tator tots. Stir. In 9X13 pan put 1/3 enchilada sauce, then meat mixture, then cover with remaining sauce. Bake 40 min. Add remaining cheese and bake for additional 5 min.

This one I got from Cherie. It is really good and healthy. 1 lb. ground turkey burger 1 can kidney beans 1 can black beans 1 can sweet corn (not drained) 1 can water 1/2 cup quick cooking barley 1 can diced tomatoes (optional) 1 can tomato sauce salt & pepper taco seasonings Toppings: chips, sour cream, shredded cheese, fresh cilantro Brown turkey burger and add taco seasonings. While doing that drain beans and rinse and add to rest of ingredients (except barley) in a big pot. When turkey burger done add to pot. Cook until beans are tender about 20 min. Then add barley and cook another 10 min. (The water and barley aren't exact because I just threw them in & you may want the soup more juicy, but I liked mine thicker) After you put in serving bowls add sour cream and cheese and cilantro. (The cilantro is the best part of the recipe-I Loved It) Then use chips to dip instead of crumbling them. Mmmmm. A lot tastier as leftovers. Tip: I like mine a little spicier so I added sals...

1 lb. ground turkey cooked, seasoned, drained (or beef) 1-2lb bag tater tots 1 can cream of mushroom 1 can evaporated milk 1 can cream of chicken 1 pkg frozen mixed veggies A hand full of cheese Brown meat & place in large cass. dish. Add Veggies & cheese. Cover with tater tots. (If you line them up you can cover the whole top better) Mix soup & milk together. Pour over top. Bake at 350 for 1 Hour.

8 flour tortillas 1 lb. hamburger, browned 1 can refried beans 1 can sliced olives 1/4 c. diced onions 1 c. mozzarella cheese, grated 1 c. salsa Shredded Lettuce Sour cream Place 4 torttillas on bottom of baking dish. Layer tortillas, refried beans, and hamburger, then sliced olvies, diced onions, mozzarella cheese, and salsa. Repeat layers. Top with grated cheese. Bake for 15 to 20 min. at 350. Top with shredded lettuce, sour cream, and salsa. Serve I am making this with Mexican Corn tonight.

These were on sale at the grocery store for $1. They also had this recipe as a taste tester. The kids loved it. I loved it. So this is what's for dinner. It is funny because I went to the store for some buns to make something else and grabbed these noodles instead. These are great because they have 0 cholesterol, fat free. Probably not as good as whole wheat pasta, but way more cheaper. 1 lb. hamburger 6 oz. No Yolk dry noodles 1 onion, chopped 1 can tomato soup 1 can cream mushroom soup 1 can mushrooms 1 1/2 c. cheese, shredded 8 oz. sour cream 1/4 tsp. garlic powder Salt & Pepper to taste Directions: Cook noodles as directed on package Preheat oven to 350 Cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain fat. Stir in noodles, soups, mushrooms, sour cream and 1 cup cheese. Season with garlic powder, salt, and pepper. Pour into a 9X13 in. baking dish. Sprinkle with remaining cheese. Bake for 30 min. This was good, but you co...

I never thought of needing a recipe for hamburgers. When I started making these, I just threw in some stuff I had to make the hamburger taste better. I know I just mentioned I don't just use a little of this and a little of that in my last post, but I guess I do. We made hamburgers this weekend and I got more comments about how good they were, so I thought I would share what I do. First, never ever used frozen hamburgers patties, when you can make your own so much better! Take out your package of thawed hamburger. Throw it in a bowl. Then add bread crumbs (The plain flavor you buy at the store in the can. Don't make your own. for one pound of hamburger-use about 1/2 to 3/4 cup of this) dried minced onion (can use fresh-chopped) salt & pepper hamburger seasoning if you have it BBQ seasoning if you have it garlic season-all Your favorite BBQ sauce. About 1/2 cup. (I like KC Masterpiece Original) I would put amounts but I don't know and it doesn't matter if you u...

I made this last night for dinner. It has been a while since I made it, but we all love it. Anything with BBQ sauce is good. You could probably do this with leftover shredded roast or chicken also. 1 lb. hamburger 1/2 cup BBQ Sauce (I don't measure, just throw in until meat is moist with sauce) 1/4 onion-diced 1 pkg. pillsbury buscuits-any flavor 1/4-1/2 cup shredded cheese Brown you hamburger with onion and add BBQ sauce. Spray a muffin tin and squish your buscuits until flat circles. Spoon two tablespoons of meat mixture in middle of buscuit while in muffin tin. (Just squish the meat down with the spoon and the buscuits will come up higher along the sides-Does that make sense???) Sprinkle cheese over top and bake in oven at 400 for about 10 minutes until buscuits are brown.

I have never heard of a Wet Burrito before. If you google it you will find that it is made a ton of different ways and very popular. I found this recipe and decided to give it a try tonight. This was super easy and quick. I made them with both the meat and refried bean mixture. I also topped them with fat free sour cream and home-made salsa. They were really good. Randy had three and said he wanted to stop after two. This is an extremely versatile recipe that’s so easy to make ahead and then refrigerate until you’re ready to throw it in the oven. The basic directions are as follows: fill flour tortillas with a beef or bean (or combination) mixture roll the tortillas and place seam side down in a baking dish cover with enchilada sauce until the burritos are completely covered sprinkle liberally with shredded cheese (Cheddar, Colby Jack, etc.) I only had about 1/2 cup in the house so that is all I used. It was still really good with less cheese . Bake at 350 degrees until the ...

If you are going to mush raw hamburger & eggs with seasonings in your hands (hold your breath so you don't puke), you may as well double the recipe and freeze half of it, so you only have to do this once for two recipes. I got this from Too Many Recipes & really liked how the meatballs turned out. For the Meatballs: (Double this if freezing half) 1 lb lean ground beef 1/2 cup dry bread crumbs 1/4 cup oatmeal 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg For the sauce: 6 tablespoons white vinegar 3/4 cup sugar 2 tablespoons soy sauce 3 tablespoons cornstarch Add later: 1 (15 ounce) can pineapple chunks, undrained Directions: 1. Combine all meatball ingredients in a large bowl and mix thoroughly. 2. Shape into walnut-sized balls and place on a cookie sheet. 3. Cook meatballs: Bake at 400 for 20 minutes or so. (May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet...

1 4-5 pound Roast 1 can cream of mushroom soup 1 packet of Italian dressing mix. 1 lb. carrots, peeled and chopped 2-3 potatoes, peeled and chopped Cook Roast, soup and mix on low for 3 hours. Add potatoes & carrots and continue cooking on low for another 5 hours. Juices make a good gravy for potatoes and meat. Can make thicker gravy if you like.

1/2 pound ground beef 1/2 cup of chopped cooked spinach (optional) 1 teaspoons dried Italian seasoning 1/4 teaspoon salt 1 jar (25 oz.) pasta sauce 1 cup ricotta cheese 1 cup shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 8oz. ziti pasta, uncooked BROWN ground beef and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Stir in seasoning to evenly coat meat. Stir in pasta sauce. Stir in spinach. Set aside. MIX 1 cup mozzarella cheese, the ricotta and Parmesan in a medium bowl. Spoon 2 cups of the meat sauce into the slow cooker; top with 2 cups uncooked ziti pasta. Drop half of the cheese mixture, by rounded tablespoons, over pasta; carefully spread over pasta using back of spoon. Layer with 2 cups meat sauce, the remaining pasta and the remaining cheese mixture. Top with the remaining meat sauce, completely covering all the pasta and cheese mixture. Place lid on slow cooker. COOK on LOW for 4 to 5 hours or until nood...

I think I will add this to next week meals. I found this on Too Many Recipes . Randy will love it. For the meatballs: 1 lb lean ground beef 1/2 cup dry bread crumbs (I also add a small amount of oatmeal.) 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg 1 TBSP grated Parmesean cheese 1 large (approx. 32 oz.) jar of your favorite spaghetti sauce 6-8 sub or hoagie buns Combine all meatball ingredients in a large bowl and mix thoroughly. Shape into walnut-sized balls and place on a cookie sheet. Cook meatballs: either bake at 400 for 20 minutes or so, or, microwave until done-- it takes about 8 minutes in my microwave. (May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.) Place meatballs in crockpot and cover with sauce. Cook on low for 4-6 hours. To make subs: place meatballs and sauce on buns, top as desired, and enjoy! Optional: I like to toast t...

I found this here . I am adding it because I have started to use Italian dressing mix in almost all my crockpot meat recipes. Pork, chicken, beef. It is so good and adds the best flavor. You can also double this and freeze half for later. 3 cups water or beef broth 1 teaspoon salt (optional if you’re using canned beef broth) 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 2 (.7 ounce) packages dry Italian-style salad dressing mix (regular or zesty) 1 (3-4 pound) rump roast or chuck roast (chuck shreds more easily) Combine broth/water and all seasonings. Add roast to your slow cooker and pour seasoning liquid over roast. Cover and cook on low for 10-12 hours or high 4-5 hours. Remove roast & shred. Return to slow cooker for at least 30 minutes (I prefer 60-90 minutes). To serve: Spoon some liquid over buns (optional). Add meat to your favorite type of sandwich ...

I am going to try this tomorrow from A Year of Crockpotting. Ingredients: --2 cans of kindey beans --2 cans of pinto beans --2 cans of corn --1 large can of diced tomatoes --1 can tomatoes and chiles --1 packet taco seasoning (if you are gluten free, stick to McCormick ) --1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley) --1 lb browned ground turkey or hamburger (optional.) --shredded cheese and sour cream for embelishment (optional, ) The Directions: --brown meat if you are going to use it --drain fat and add to crockpot stoneware insert (the meat. not the fat.) --sprinkle seasoning packets on top of meat --drain and rinse the beans and add --add the ENTIRE contents of the corn and tomato cans cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. serve with a handful of shredded cheese and a dollop of sour cream. **This was delicious. Ever...

I know "Steaks in the Crockpot", you think I mean on the grill. Nope! If you get lots of Beef like we do, you don't mind cooking a steak in the crockpot sometimes. I got this recipe from my mother-in-law. She's a great cook. I put whatever steak cuts you have or want 3-4 in the crockpot (I used Sirloin Tip & Rib-eye-no bones) 1 can of cream of mushroom soup 1/2 packet of onion soup mix Cook on low for 8 hours. This makes the steaks so tender and the brown gravy is great to pour over your meat and rice. Serve over Rice or mashed potatoes. I also served this with a great green salad, fruit salad , cauliflower piquant for Sunday Dinner.

I got this from my mother-in-law! This is what I made this last Sunday and thought the recipe was already on here. Some people might call this Navajo Tacos, I have never cared enough to look up the difference between Toastados and Navajo Tacos. For the Shell: Make this mix and store in container with lid: 7 cups flour 8 tsp. baking powder 4 Tbsp. Sugar 4 tsp. salt 1/4 cup shortening Mix together until shortening is blended and you see no lumps. Now take 2 cups of ablove mix and 2/3 cup of water, mix well with fork. Dough should not be sticky. Let rest 5-10 min. Take small amount of dough and roll out on bread board which you have rubbed a layer of cooking oil on. (I just use my hands and mash it out) Cook in hot grease, turn cook other side. Top with 1 lb. hamburger cooked and drained, add 1 can chili (I used chili and mashed with potato masher) or refried beans if you like. Top with cheese, tomato, lettuce, salsa.