Easy Smoked Sausage and Rice Skillet

(Not my recipe, so I'm not taking credit for it.  It is probably from Hillshire Farms)

Original recipe:

Easy Smoked Sausage and Rice Skillet

**2 bags Success White Rice

1 package Hillshire Farms Smoked Sausage, sliced thin diagonally (I sliced mine thin diagnonally and then cut into small slices)

2 Tablespoons olive oil

**2 cloves garlic, chopped

1 medium onion, sliced thin

1 large red bell pepper, sliced thin

**1 package (10 oz.) frozen broccoli florets, thawed

1/2 cup chicken broth (or water)

**1/2 cup tomato sauce

**1/2 cup shredded mozzarella chese

(see ** at bottom for what I did instead  and remember:  MMDH - Measurements Don't Happen Here!)

Cook rice according to package directions.  Heat oil in a large skillet over medium heat.  Add sausage to skillet and cook until sausage is browned.  Add garlic, onions, bell peppers and broccoli.  Cook about 5 minutes, stirring occasionally.  Add rice, broth and tomato sauce.  Reduce heat to low, cook about 5 minutes longer.  Stir occasionally.  Serve topped with cheese.

**My Changes:

1 cooked 2 cups of rice in 4 cups water.  I did not use it all, probably a little over half of the cooked rice.

I used about 1/4 tablespoon (maybe less) of garlic powder since I didn't have any fresh garlic on hand.

Instead of broccoli, I chopped fresh carrots - probably about 1/4 cup but it could have used more.

I didn't have canned tomato sauce on hand so I used pizza/spaghetti sauce.  Probably about 1/2 cup or slightly more.

I used colby/jack cheese and shredded on top of each individual serving.

Verdict:  It was good, but next time I think we'll use Rotel tomatoes instead of the pizza/spaghetti sauce.  We will also probably chop up a jalepeno along with the onions and bell peppers.  Also, I chopped my vegetables into small pieces and not strips.  I may use chopped celery in it as well.  I added a little dried parsley along with the garlic powder.

Mini Chicken Pot Pies with Biscuits

Mini Chicken Pot Pies with Biscuits

(I didn't create this recipe so I'm not taking credit for it)

 

2 Cups frozen mixed vegetables, thawed

1 Cup diced, cooked chicken (I used breast meat only)

1 Can (10 3/4 oz) condensed cream of chicken soup (I used fat-free)

1 Can (16.3 oz/8 biscuits) flaky layer variety (the large biscuits)

 

(You could probably use any brand of the large biscuits, also any variety - I used flaky original and flaky buttermilk).

 

Grease with shortening, or use non-stick spray, a muffin/cupcake pan.  In a medium sized bowl, mix the vegetables, chicken and soup.  Stir well.

 

Flatten each biscuit out to about 5 1/2" round.  Place each flattened biscuit into a muffin/cupcake cup leaving about 3/4" on the edges.  Spoon about 1/3 Cup of the chicken mixture into each flattened biscuit.  Pull edges of biscuit toward the center, pinch dough gently to hold in place.

 

Bake at 375 degrees for 20 - 22 minutes, or until biscuits are golden brown.  Cool one minute, remove from pan.

 

My comments:  I doubled the recipe because I wanted leftovers, which is why I used two versions of flaky biscuits.  The original flaky worked better than the buttermilk.  It only took about 20 minutes in my oven, but each oven is different so check for doneness at about 20 minutes.

 

It was good and very filling.  But it could have used a little more liquid in the filling.  Also, it was a little messy to make.  It was harder flatten the biscuits out, but I might try actually rolling them out next time.  I also put the frozen vegetables in the microwave for a couple of minutes to thaw them out a bit.  Also, I didn't measure the amount of filling I put in each biscuit - I just tried to get them full enough but not too full to close up.

Broiled or Pan Fried Pork Chops

The recipe I got this from called it broiled, but it's closer to fried.  The recipe was simple, I just made a couple of changes.

Broiled or Pan Fried Pork Chops

Boneless pork chops, about 1/2" thick with little fat

Olive Oil, about a teaspoon more or less (MDHH!*)

Seasonings (use what you want):  Salt, pepper, Cajun seasoning, chili powder, etc.

 

I use a non-stick frying pan, put the oil in it and turn the heat on.  You want it to be warm, but not hot enough to smoke or even make the oil pop.  It actually might take less oil.

 

Sprinkle the seasonings on one side of the chops.  Place them in the warmed oil seasoned side down and leave them on the same side for about 5 minutes.  Sprinkle more seasoning on the "bald" side and then flip them.  Flip them about 5 minutes later, they will need to be flipped several times and it generally takes about 15 - 20 minutes, depending on how thick they are and how high the heat is.  Test for doneness by slicing into one of them about 1/2 way through, if it's still pink it is not done and will need more time.

 

Depending on what seasonings you use, they may get a little dark on the outside.  You don't want them to burn, so stay at the stove and watch them the entire time!  They can be flipped sooner.  You can also add more seasonings to either or both sides during the cooking process.

 

The olive oil is really just to spread the heat evenly and get the cooking process started.  Even if they don't have much fat, they will still have some fat and it will "leak out" during the cooking process.  They may need to be placed on a few paper towels when done, so that they won't be greasy.

 

I usually make between 4 and 6 chops at a time.  Have fun with the seasonings!

 

*Measurements Don't Happen Here!

french Bread Pizza *MDHH

This can be done with french bread, or smaller bread such as sub size bread.  It's easy and fun.  And delicious! (france does not get a capital F in any way!).  This one would be a fun one to get the kiddos involved in.

french or Sub Bread
Spaghetti or Pizza sauce such as Ragu, etc.
Toppings of your choice (pepperoni, onion, sausage, olives, etc.)
Shredded Cheese
Parmesan Cheese (optional)

This is one of those recipes that you can change to suit your individual taste.

If you are using french bread, you might want to cut it in half so it will be easier but that's not necessary.  Slice the top half off of the bread, lay the bottom and top halves face-up on a cookie sheet or baking pan.  It's not necessary to grease the pan, but if you have a pan that you know food will stick to then I'd suggest hitting it lightly with a non-stick spray or a little olive oil.  Spoon sauce on the bread, spread so it's even.  Then add the other toppings, we usually put the shredded cheese on last but it can be first if you want.  The parmesan is usually added after it bakes, but it can be put on prior to baking.

Bake at 350 degrees for 8 - 10 minutes, but you will need to check it before the 8 minutes.  If your bread is thin, it will cook faster.  Depending on the bread size and number of toppings, it might also take longer than 10 minutes.

**Measurements Don't Happen Here!

Otter's Creamy Turkey-Pasta Casserole EDITED**

Otter had an assignment for cooking class.  She had to create a casserole.  This is what she came up with.  It's pretty good and I think it would be great on a cold evening.  Also, this is one that you can play with a little as far as the ingredients go.  Because it was for a grade, measurements did happen here!  But she chopped up the vegetables and then measured them when it looked like she had enough. :)


Creamy Turkey-Pasta Casserole

½ c Chopped Bell Pepper
½ c Chopped onion
1 lb low-fat ground turkey meat
1 tsp olive oil
1 can low-fat cream of mushroom soup
2 c cooked pasta
6oz water
1tsp parsley
1 dash garlic powder
¼ c shredded cheese.

Cook pasta according to package directions and drain.Combine Ground turkey, onion, and bell pepper in large frying pan and cook on med-high heat, scrambling the meat with a wooden spoon, until meat is no longer pink.  Drain excess grease.  Add soup, pasta, water, parsley and garlic powder, stir over medium high heat until all ingredients are blended. Top with cheese and serve.

Also, you could use ground beef instead of turkey and the soup flavor could be changed if you wish.

**EDIT:  Otter increased the soup to two cans, the water to about a soup can full and the cheese to about 1/2 cup.  It worked well and is still very tasty.

Recipe Shortcuts, Do It Yourself Hamburger Helper Mix

I have used this in the past, but I'm not sure if this is one I've used or not.  I didn't originate this, Bill found it somewhere.  The first recipe is for the base, the rest are add-ins.  My comments will be at the end and are marked with **.

T = Tablespoon
t = teaspoon

Homemade Hamburger Helper Mix


2 cups of powdered milk
1 cups corn starch
¼ cup chicken bouillon powder
2 T dried onion
1 t. basil
1 t. thyme
1 t. pepper
2 T dried parsley
1 T garlic powder

Mix all ingredients together and store in a canning jar with an air tight lid.

To make:

Chili Mac

Brown one pound of hamburger and add:
1 cup of water
1 ½ cups of uncooked elbow noodles
2 cans 15 oz. chopped tomatoes
1 T chili powder
½ cup helper mix

Bring above ingredients to a boil, reduce heat and simmer for about 20 minutes or until noodles are cooked completely.

Hamburger Stroganoff

Brown one pound of hamburger and add:
2 cups water
½ cup helper mix
2 cups linguine noodles

Bring mixture to a boil and stir, reduce heat and simmer for 15 minutes or until noodles are tender. Then add:

½ cup sour cream and serve.

Hamburger Potato Casserole

Brown one pound hamburger. Add:
¾ cup water
6 peeled potatoes, sliced thin
1 cup frozen peas
½ cup (slightly heaping) helper mix

Lasagna Casserole

Brown one pound of hamburger and add:
½ half cup mix
1 chopped onion
2 cups water
2 - 8oz. cans tomato sauce
3 cups pasta of your choice
¼ cup parmesan cheese

Bring to a boil, reduce heat and simmer for 15 minutes. top with:
2 cups mozzarella cheese

Cover with a lid and do not stir. Turn off heat. Let it sit long enough for cheese to melt.

**I have used a couple of different versions of this.  There is a little taste difference, but a lot of that is because this version doesn't have the preservatives and additives that the boxed Hamburger Helper mix has.  Also, it is a lot lower in fat.  You can use whole-wheat pasta if you chose to.  And some of the measurements are going to be determined by your individual taste, for example 2 cups of mozzerella cheese (in the last one) might be more or less than you want.  But this is one that you can have fun with, and you might already have most or all of the ingredients on hand.  I store mine in a ziploc bag, and it can also be kept in the freezer to keep it a littler fresher.  You can also vary the spices a little, experiment and have fun.

Meat Loaf **EDITED**

This one is pretty basic, but it's also pretty good.  I don't make it often, but we always enjoy it when I do make it.  This is one that you can experiment with.  Also, the recipe I use calls for 2 lbs. of ground meat, but you can half it or increase it as you want.  When I make it, I usually use two pounds and then make it into two small loaves so that I have leftovers for the next day.  I've learned, I can make one large loaf and serve it but there won't be anything left!  Or, I can make it into two smaller loaf pans and only serve one so that we'll have leftovers.  Bill likes meatloaf.  A Lot!

This is a dish that can be personalized, you can use the vegetables & spices I suggest or use whatever you like or have on hand.  Meatloaf was probably invented as a way to stretch the available resources.  You can leave out the eggs and use about 1/4 cup of milk if you'd prefer, but I strongly suggest that you use either one of them as the breadcrumbs need the moisture.

Meat Loaf

2 lbs. gound meat (I usually use turkey but you could use lean beef, chicken or even buffalo!)
1/2 of an onion, chopped
1/2 of a bell pepper, chopped
2 - 4 stalks celery, chopped
1 - 2 tomatos, chopped

Mix all ingredients, I usually use a wooden spoon to stir because it can be too heavy for a plastic spoon.

Add:

2 eggs (can use one)
breadcrumbs (I use crackers most often, about 1/3 of a tube and crush them in a baggie with a rolling pin)
(Mom would use about 1/2 cup of oatmeal or actual breadcrumbs, if that's what she had on hand)

Salt (not much, maybe 1/8th of a teaspoon)
Pepper (about 1/8th teaspoon)
Dash garlic powder or about 1/8th teaspoon fresh, crushed garlic (or less)
1/4 teaspoon parsley flakes
1/8th teaspoon sage
Dash Rosemary
Dash dill seed (optional)
1/8th teaspoon basil
Ketchup, probably about 1/4 cup (optional)
(and more) Ketchup spread of the top of the meat loaf before baking (optional)

Stir well.  Place it in a baking dish or two loaf pans (I usually spray the pans very lightly with an olive oil based cooking spray).  Cook at 350 for about an hour.  If you are using one large pan, it may need more time.  Check for doneness using a fork, most cooks can tell by the way the meatloaf feels in terms of firmness but I usually insert the fork in the middle and break up a small piece so I can tell by sight.  It is probably going to need to be drained as there will be some grease.  Beef will have more than turkey.  I've never made it with chicken but I would expect grease.  When draining, you might need an extra pair of arms to hold either a spatula, plate or lid over the top of the pan so that the grease drains out but the loaf stays in the pan!

You can make this one ahead and freeze it, just be sure it's thoroughly thawed before baking.  Also, it's baked uncovered.

**EDIT:  I made this with 1 1/2 pounds of ground turkey but I was out of tomatoes.  Being a Texan, Rotel is always on hand and I decided to try it instead of fresh tomatoes.  I used one can, the one I had was the "hot" variety.  I mixed it in with the meat and all the other stuff, then cooked it at 350 degrees and it took right at an hour.  It was delicious!  Spicy, but not overly so.  I didn't use the ketchup in/on it this time since I wasn't sure how it would taste with the Rotel but I think I will use the ketchup the next time I make it this way.  I'll probably continue to use Rotel every time now, it was so good.

Beanie Weenies

This is about as simple as it gets. In fact, I nearly decided not to post it because it is so easy. It's pretty basic, survival fare. It's one of those recipes that you can change to suit your own tastes.

Beanie Weenies

1 can beans, any type or flavor
2 - 4 hot dog weiners cut up (optional, can substitute)
assorted vegetables such as onions, celery, bell peppers, hot peppers, etc., chopped or sliced
shredded cheese, about 1/4 cup OR LESS (optional)
mustard, 1 - 2 tablespoons (optional)
ketchup 1 - 2 tablespoons (optional)
picante sauce (Real Texans only use Pace!) (optional)
salt (optional)
pepper (optional)
garlic powder (optional)
parsley (optional)

You can use any combination of the above, or use totally different items. I usually use all of the ingredients, depending on what I have on hand. That's the beauty of this recipe - you can use whatever you have on hand and there really is no wrong way to make it. This is also one of those "measurements don't happen here" recipes.

Combine all ingredients into a sauce pan, turn on the heat and stir until it's warm enough for you. If you are using cheese, it's probably best to heat it enough so that the cheese melts because it will be stringy otherwise. I've also used chopped up lunch meat and/or ham in place of (or with) the hot dogs.

I usually used baked beans for this, but it works with chili beans, pork & beans, just about any canned beans. Ranch style beans work great. The beans don't need to be drained. Just dump the can into the sauce pan.

There is a reason why (optional) is after each ingredient except for the beans - experiment and have fun with this one. It's fun to get the kids involved in this one, it's an easy one to start teaching youngsters to cook.

Serve it with whatever sounds good: tortillas, chips, crackers. It's a good cold-weather meal. It's one that Bill loves, although I don't make it too often. He'd probably eat it every day if he could.

Sloppy Joes (Edited)

This is easy. It's basically the chili recipe with a couple of changes.

Sloppy Joes

1 1/2 pound ground beef or turkey
1/2 chopped onion
1/2 chopped bell pepper
1/4 teaspoon chopped garlic
chili seasoning
Spaghetti sauce

Brown the meat with the onions and bell peppers. Drain well. Add remaining ingredients, spaghetti sauce last. The amount of sauce & chili seasoning is up to the individual, I'd suggest starting with about a cup of sauce and a teaspoon of chili powder and then adding more of each as you see fit. You can leave out the garlic if you want, or use garlic salt or powder. You can also add salt and/or pepper. Add sauce in small amounts and stir well - same thing applies to the chili powder. Remember, it's a whole lot easier to add more to it than it is to take it out if you use too much!

I usually let it simmer 5 - 10 minutes over a very low flame. Simmer time varies, depending on how much liquid I want.

The spaghetti sauce can be canned, from a jar or homemade. I tend to stick with Ragu brand, sometimes I'll use the kind with mushrooms in it but I usually use the plain kind. Use whatever kind you like.

I usually serve it over toast, sometimes I'll use hamburger buns.

Edit: I am probably going to retool this one, I have a few ideas I want to try with it. If I do, I'll post them as another recipe and leave this one posted.

Chili (Edited) (Edited Again!)

This is one of our favorites. Naturally, we are Texan after all! It's easy and you can control the amount of heat very easily.

1 1/2 pound ground beef or turkey ****
1 can Rotel tomatoes
1 or 2 can chili beans
1/2 chopped onion
1/2 chopped bell pepper
1/4 teaspoon chopped garlic
chili seasoning

Brown the meat with the onions and bell peppers. Drain well. Add remaining ingredients, chili seasoning last. The amount of chili seasoning is up to the individual, I'd suggest starting with about a tablespoon and then adding more as you see fit. The only way to tell when you have enough chili seasoning is to taste it. We use a lot, like about 1/2 cup but sometimes more, and that's only the amount I start with. You can leave out the garlic if you want, or use garlic salt or powder. You can also add salt and/or pepper. Bill usually tops his off with a lot of picante sauce (real Texans only use Pace!).

I usually let it simmer 5 - 10 minutes over a very low flame. Simmer time varies, depending on how much liquid I want in the chili.

This is a really good meal for cold weather, but we have it pretty much all year round. It's a Texas thing. It's good served with tortillas, crackers, nacho chips or whatever you happen to feel like. We also top it with shredded cheese.

Chili isn't chili unless it has beans in it. It's just spicy meat sauce otherwise. In Oklahoma, chili is apparently served without beans but see my first sentence for my opinion on that! Another way it's served in Oklahoma is over cooked pasta. It's called 3-Way Chili: chili, beans, pasta = 3. It's surprisingly good over pasta.

We usually use ground turkey, but Bill's requested that I make it with ground buffalo so I'll probably try that the next time.

****I tried it with ground buffalo. It was very good! But buffalo has more fat than turkey, so it will need to be drained longer.

2nd Edit: We made it a slightly different way, we added about 4 oz. of water and let it simmer a little longer. It was obviously more soupy than normal, but it was good.

Oven Fried Chicken

This is actually a version of baked, it's not actually fried. I usually use chicken breast (not boneless) but you could use any other pieces. I also remove the skin but that is not necessary. It's just healthier that way.

And measurements don't happen here! So I'm going to guess, but remember - it's a guess.

Chicken breast (however many you want)

Remove the skin, rinse off if you want to. If you do rinse, you'll need to pat dry slightly.

In a large (gallon) ziploc-style bag, combine:

flour (about a cup)
cornmeal (optional)
garlic powder (teaspoon?)
salt
pepper
parsley flakes
chili seasoning (if desired)
any other spices you want to use

Zip the bag closed, then shake it to mix the contents.

In a bowl:

1 or 2 eggs, beaten with a fork or whisk
(you can add a little milk to the egg, if you want to)

Dip the chicken in the egg, turn to coat both sides. Then put the chicken piece in the bag, seal the bag and shake to coat the chicken. You can repeat the egg & bag step if you want a deeper coating of breading on the chicken. I suggest you use tongs for this step, as it gets messy!

Repeat until you've run out of chicken! You might have to add more flour, etc. to the bag and you might also need more egg/milk.

When you've coated all the chicken pieces, place them on a cookie sheet or baking pan that has been sprayed with non-stick spray. I use an olive oil based spray.

Cook at 425 degrees. Approximately 30 minutes. About 25 minutes into the cooking time, I usually check for doneness. I use a fork, poke into the thickest part of the meat and it's usually done when the juices run clear. If you aren't sure, cut into the meat at the thickest part and visually check.

Pasta Dogs

This one is about as easy as it gets. It's one that Bill came up with on his own, sometimes he experiments. When he experiments, sometimes strange things happen. This one turned out pretty good. It's not one that we have often, but it's fast and simple. And better than it sounds!

Pasta Dogs

Any type of pasta, cooked according to package directions
Hot dog weiners, sliced.
Olive oil
Parsley

About 5 minutes before the pasta is cooked, add the hot dog slices. Then drain pasta when done. Add olive oil & parsley, stir well. It won't take much oil. I suggest you stop adding oil BEFORE you think you've added enough because you can always add more but it's not something you can take out if you add too much. Experiment with this one, we've made it with cut up ham instead of hot dogs before. You can use any other seasonings you want to, with or in place of the parsley.

I didn't say it was a particularly healthy meal, but it's good. I do use beef hot dogs, on the rare occasions that I actually eat them.

A Different Kind of Chicken Fajita (Edited)

This one is different. It's one I created and it's actually pretty good. It's easy.

1 - 2 lb. boneless, skinless chicken breast (you can use other cuts, but we prefer chicken breast meat)

Lemon juice
Fajita seasing, I use McCormick's***

Place chicken breast in a ziploc bag or a container with a secure lid. Pour about 2 - 3 tablespoons of lemon juice over the chicken - the amount can vary depending on how much chicken you actually use. This is one of those times I don't measure, so I'm not sure of the exact amount of lemon juice.

Sprinkle fajita seasoning on the chicken, on both sides. The amount is up to you, we prefer it to be fairly spicy so I use a LOT of seasoning.

Let it marinate in the refrigerator for several hours. I also prepare it in ziploc bags and then freeze it for later use, thaw it out in the fridge (generally overnight) and by the time it's thawed it is well marinated. If using a bag, flip the bag over about half way through the marinating process. If you are using a container, you can turn the individual pieces over. Drain off and discard any remaining marinade liquid.

I usually bake the chicken in the microwave, but it can also be cooked in a small amount of olive oil on the stove. You'll want to use a good, non-stick pan if you prefer to use the stove. You can add more fajita seasoning at this point if you think you need it. When the chicken is cooked through, drain it well and cut into bite-size pieces. If using the microwave, the chicken pieces will need to be turned and cooked on both sides. I usually give it about 4 minute per side. Depending on the thickness of the chicken, it might need to be flipped more than once.

This is where it gets different. The amounts on the next ingredients are also not measured but I'm guessing.

Next ingredients:

Yellow squash (1 or 2)
Zuchinni squash (1 or 2) (the squashes need to be sliced or chopped)
Onion, chopped (at least half of one onion but I usually use more)
Bell pepper, chopped (1)
Carrots, peeled and sliced (2 or 3)
Celery, chopped (2 or 3 stalks)
Jalepenos, chopped (optional)
Any other fresh vegetable you like.

Saute the veggies in a small amount of olive oil. It's a good idea to start with the carrots first as they take longer to cook. Then add the rest of the vegetables and stir frequently. When they are warmed and slightly cooked to the crisp-tender stage, add the chopped chicken. There may be a lot of liquid left in the pan, thanks to the squash. Also, you'll want to make sure you have a large pan for this stage. Non-stick works best. You could also use a wok and we have used a griddle for it (such as for pancakes) but it didn't work as well. And then there is always the old standard, cast iron!

Serve on warmed tortillas. Add shredded cheese, sour cream if desired, tomatos, lettuce as desired and top with picante sauce. (True Texans only use Pace brand!)

It also makes a wonderful taco salad. Prepare as directed but then instead of tortillas, place it on a bed of lettuce with the other "normal" taco toppings - cheese, tomatos, etc.

The squash and carrots make it different from standard fajitas but they give it a wonderful flavor. It would probably work as well with beef, but we haven't tried it.

***I have made my own seasoning before, I use an assortment of spices. Finely ground black pepper, garlic powder, a little salt are the base ingredients and then I use whatever I happen to have on hand and feel like at the time.

Beefy Mexican Soup (EDITED)**

This one is originally a Hamburger Helper recipe. But it could be altered if you didn't want to use Helper. It would take a little time to get the spices right and of course you would have to add pasta. Have fun!

Beefy Mexican Soup

1 Pound Ground Beef or Turkey
1 Medium Onion, chopped (about ½ Cup)
¼ Cup Chopped Green (Bell) Pepper
1 Package Hamburger Helper mix for Chili Tomato or similar flavor because Chili Tomato is hard to find.  Chili Mac will work.
5 Cups Water
1 Teaspoon Chili Powder (or more to taste) **I use a tablespoon but that's just me.
½ Teaspoon Garlic Salt (or more to taste)
¼ Teaspoon Salt
1 16 oz. Can Whole Tomatoes (or can use chopped)
1 8 oz. Can Whole Kernel Corn
2 Tablespoons Sliced Pitted Ripe (Black) Olives

Cook and stir ground beef, onion and green pepper in Dutch Oven (large sauce pan) until beef is brown, drain well. Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid). If using whole tomatoes, break up with fork. Heat to boiling, stirring constantly. Reduce heat, cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni (from boxed mix), corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips, etc., if desired. Makes about 9 cups.

Mini Pizzas

This one is pretty easy. It's one that can be customized as needed. It's a lot of fun to make.

Mini-Pizzas

Canned Biscuits (the cheaper, flatter kind and not the Grands style)
Spaghetti Sauce, whatever brand you want to use.
Shredded Cheese, I usually use a combination of cheddar & motzerella
Toppings as desired. You can use cut up lunch meat, the original recipe called for salami, or pepperoni. Or not! Add whatever veggies you want, onions and bell peppers are pretty much in everything I cook so of course they will be on any pizza I make! Olives, mushrooms, etc. Use your imagination and have fun. This one is a great one to get the kids involved with, and it can be slightly messy but that makes it more fun.

Flatten biscuits out on a GREASED cookie sheet, even if the biscuit directions say ungreased. Trust me on this! Spoon sauce on top of each biscuit, top each with other ingredients, cheese last is how I usually make it but cheese can be on first. Cook according to time/temperature directions on biscuit can.

You could also use English muffins, etc., instead of the biscuits but the cooking time will have to be adjusted down considerably because the biscuits are uncooked.

(Edited X 5) Crock Pot Soup, Vegetable Soup, Beef Vegetable Soup (5th Edit is Very Important!)

This is my speciality, it's probably my signature dish. Mom taught me how to make it, but she was making it up as she went along and it turned out pretty good. I've tweaked it a little bit. It can be made without the beef, if you prefer vegetable soup, but you'll have to use a soup stock as a base. I use a bullion cube in mine which adds flavor but because I use the beef in it, I don't feel like it needs any more stock. And, before I forget - as various members of my family will attest to: IT WORKS JUST AS WELL WITH VENISION (DEER) AS IT DOES WITH BEEF! But I suggest that you tell people that before you serve it to them. Unlike me. Well, Robyn, I thought you knew it was deer meat before you ate it! Sorry!

Measurements are approximate, I have a big crock pot so I use closer to 2 lbs. meat.

Crock Pot Soup

1 to 1 ½ lb. Boneless Stew/soup Meat
1 Can each: Whole-Kernel Corn, Green Beans, Peas, Lima Beans (or whatever you like) DRAIN VEGETABLES – DISCARD JUICE.**(See third edit)
2 to 3 Carrots, peeled and sliced or chopped (or can use 1 can)
2 to 3 Stalks Celery, sliced or chopped
½ Chopped Onion

1/2 Chopped bell pepper

1 Can Diced or Crushed Tomatoes (or can use whole tomatoes, but if I do I put them in the blender) (Not Rotel tomatoes although they might make it taste pretty good)
1 Beef Bullion Cube (don’t forget!)
2 to 3 Potatoes, peeled and chopped or sliced (or can use 1 can)

Salt, Pepper, Garlic, Parsley, Oregano, Basil and/or any other spices, amount varies to taste.

Water to fill level on crock pot. The water amount needs to be at least the same as the beef ideally. But add water to where it's at the rim of the crockpot.

Cook on high for 1 hour, stir well. Then on low “overnight” or for several hours until the meat is done.

This is a really good cold-weather meal. It also freezes wonderfully.

**Here's my second edit! I have a new crockpot, it's the biggest one I could find and holds 7 quarts. It's BIG. For a larger crock, I would suggest using 2 bullion cubes or a larger amount if you use loose bullion, possibly as much as a tablespoon but this is one thing that you will have to adjust as you go along. You can't add and taste, so you have to finish the recipe & the cooking process and then adjust the next time. Also, since there is more room I will add a lot more potatos and carrots, as well as more celery and probably onion too.

**Here's the 3rd edit:  I made it with frozen vegetables.  I used 3 packages of mixed veggies, probably about 16 oz. each.  It did work, it actually tasted better but the veggies should probably have been let to sit and warm up a little bit before I tossed them in the crockpot.  The outer "heating unit" got a lot warmer than the crock and I turned it down after about 45 minutes.  Then it cooked on low with a few stirrings all day, as usual.  I probably will reduce the amount of water the next time, it cooked over a little bit.  Also, I'll probably use single vegetable packages, one each of green beans, peas, corn and possibly lima beans.  The mixed veggies worked but there were too many carrots and since Otter's allergic to them, she always takes them out - the frozen package carrots were tiny.  So I'll keep using fresh carrots, the rest of the vegetables that were fresh to start with will stay that way.  (SEE THE 5TH EDIT!)

**Here's the 4th Edit:  I added 1 can of Rotel tomatos to it.  This is in addition to the canned tomatos already in the recipe.  It turned out really good, slightly spicy but not overpowering.  But you will definitely notice the spicy flavor of the Rotel.  I used Hot Rotel, but there are milder versions.  You could probably use any brand of spicy tomatos, but a True TEXAN only uses Rotel.

 

**5th edit:  Don't use frozen vegetables unless they are well-thawed and are not cold at all.  Otherwise, you might just wind up with a cracked crock because of the cold/heat difference.  I did and my crockpot had to be replaced.  It will still work well with frozen vegetables, just make sure that they are not frozen anymore and not cold at all.

Bachelor Stew (Edited) (Edited Again)

Edit: Froggy suggested garlic & parsely. Considering that I use those in nearly everything I cook, I guess I forgot to add them in here!

2nd Edit: We tried something new, I put a little soy sauce on the stew after it was cooked. It was pretty good.

Bill invented this recipe. It's called Bachelor Stew because when he was a bachelor, he had to learn to cook to keep himself alive. This one is actually pretty good. It's a really good recipe for cold weather. I usually use more onion and bell pepper. Also, you can use two regular cans of mixed vegetables or one large can (drain if you use canned vegetables) in place of the frozen veggies. Also, the water can be increased if you'd prefer more soupy stew. It's great served over cooked rice. It freezes wonderfully, on the rare occasions when there is any left that is! And the simmer time can be adjusted up or down, I don't usually let it simmer that long.

Bachelor Stew

1 pound ground beef or turkey
1 pound bag frozen mixed vegetables
1 can cream of mushroom soup
1 soup can of water
1/4 small onion, chopped
1/4 small bell pepper, chopped

Brown beef with onion and bell pepper. Drain. Add rest of the ingredients, cover and simmer for 20 minutes. Stir occasionally.