Brownie Pie

A sweet marriage of brownies and pie!

Photo from the web

I found this recipe on "Lifestyle of a Foodie", now, does that sound like me or what?  LOL!

This rich, decadent pie is a chocoholic's dream pie!  It combines the best of a fudgy brownie with a flakey crust and creates a dream pie for both brownie and pie lovers, of which I am both.

This could become one of your favorite holiday pies too. It's that good! I mean, look at that picture...how would anyone resist trying this one out? Not me!

Ingredients:

1 pie dough, homemade or store-bought

Filling:

3/4 cup unsalted butter, melted
3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup all-purpose, unbleached flour

1/2 cup unsweetened cocoa powder

1/2 tsp. salt

2 tsp. pure vanilla extract

2 large eggs

3/4 cup semi-sweet chocolate chips or chopped chocolate

Instructions:

Prepare and par-bake crust. Preheat oven to 375'F.  Roll out pie crust and fit into an 9" pie plate.  Crimp or trim the edges as desired.

Prick bottom of crust with a fork all around, including sides. Line with parchment paper and fill with pie weights or dried beans. (I find poking the dough all over, including sides works fine.)

Bake for about about 15 minutes until the edges start turning slightly golden brown.  

Remove weights and parchment and bake another 5-7 minutes, or until the bottom is also slightly golden. Remove and cool.

Filling:

Reduce oven temperature to 350'F.

In a mixing bowl, whisk the melted butter, granulated sugar and brown sugar until combined. Mix in the eggs and vanilla extract until a thick batter forms.

Gently fold in the flour, cocoa powder and salt, then mix in the chocolate chips just until blended. (Do not overmix!)

Pour the brownie filling into the par-baked crust, smoothing the top.

Bake for 40-45 minutes or until the top is set and center still looks slightly soft.  A toothpick should come out with moist crumbs when inserted in the center. It's okay to underbake a little, it will continue to set while cooling.

Let pie cool for 20 minutes, allowing it to set further.

Slice and serve. This pie tastes great, served warm and a scoop of vanilla ice cream would be a nice touch!

A Tip from Grammy:

-Prepare the pie crust ahead of time and chill in fridge up to 5 days, wrapped.

-If using pie weights or dried beans, make sure they are evenly distributed.

-Pie will keep at room temperature up to 2 days, or up to 5 days if refrigerated.

-While baking, if pie crust edges are getting to dark, make a cover of aluminum foil (like a ring) and place around the edges.

Be encouraged!

Blessed are the merciful, for they shall be shown mercy.  -Matthew 5:7

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No-Bake Strawberry Shortcake

 A creamy, dreamy summer dessert!

I was searching for some no-bake desserts to make this summer, because I'm boycotting my oven. Yes, I'll admit that I don't enjoy cooking or baking in the summer down here in the south. Even with air conditioning, my house still heats up fast if I start using the oven.

So, in my search, this beautiful no-bake strawberry dessert came up as I scrolled through recipe sites. It came through on my phone from a page called "recipesfiber.com" so when I saw this picture, I knew I'd be giving it a try this summer.

This dessert only takes about 30 minutes to whip up!  Perfect for summer get-togethers, birthdays, potlucks or just because! LOL!

Ingredients:

1(3.4 oz) box vanilla instant pudding
1 1/2 cups milk
1 tsp. vanilla extract
25 Golden Oreos or Shortbread cookies, crushed
2 Tbsp. butter, melted

1/2 cup confectioners sugar

12 oz. frozen whipped topping
1 lb. fresh strawberries, hulled and sliced

Instructions:

Prepare the Crust:

Place the cookies in a food processor and pulse until you have fine crumbs. Transfer to a bowl and mix with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9x9: dish to create the crust.

Make the Pudding Layer:

In a medium bowl, whisk together the vanilla instant pudding mix, milk and vanilla extract until thickened (about 2 min.). Gently fold in half of the frozen whipped  topping until smooth and fluffy,

Assemble the Layers:

Spread the pudding and frozen topping mix over the prepared crust. Layer the slice strawberries evenly over the pudding layer.

Chill:

Cover the dish and refrigerate for at least 4 hours or overnight to allow the dessert to set and the flavors to combine.

Serve:

When ready to serve, garnish with additional cookie crumbs or sliced strawberries and a dollop of whipped topping, if desired.  Slice into squares and enjoy!

A Tip from Grammy:

-You can switch the vanilla pudding to cheesecake flavor. Be sure it's instant too.

-1% or 2% milk is fine in this recipe.

-Use graham crackers for the crust, that will work great!

Be encouraged!

Taste and see the Lord is good!  Blessed is the man who takes refuge in Him. -Psalm 34:8

Baked Ziti

Italian comfort food!

Baked ziti is a classic Italian-American pasta casserole, featuring ziti pasta that's baked with a rich tomato sauce and a blend of cheeses like ricotta, mozzarella and Parmesan. 

It's known for its comforting, cheesy, and saucy qualities. The dish is often described as an easier, more freeform version of lasagna, making it a popular choice for feeding crowds or enjoying a hearty weeknight meal. 

You won't believe how easy it is to put together and how much your family will love it!

Add a salad and fresh bread...the perfect pasta dinner!

Ingredients:

1 (16 oz. box of Ziti pasta (I used Rigatoni in this picture)

32 oz. Ricotta cheese

1 large egg, beaten

3/4 tsp. salt

1/4 tsp. black pepper

1 Tbsp. chopped fresh parsley OR 1-2 tsp. dried parsley

3/4-1 cup grated Parmesan or Romano cheese

1 lb. shredded Mozzarella cheese

1 (32 oz.) jar spaghetti sauce (I use homemade)

Instructions:

Bring a large pot of lightly salted water to a boil.  Add Ziti and cook for 8-10 minutes or until al dente; drain and let cool. 

Preheat oven to 375 degrees F. (190'C). Lightly grease a 9x13" baking dish and spread sauce over the bottom of dish.

Combine cooked ziti, ricotta cheese, mozzarella, egg and 1 1/2 cups sauce in a large bowl.

Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese.

Bake in preheated oven for 30 minutes or until bubbly. Let rest for 15 minutes before serving.

A Tip from Grammy:

-You can make my homemade Sunday Sauce, located on the Grammys Apron blog

-Add sausage, cooked ground meat or cut up meatballs.

-Spinach tastes great mixed in with the filling.

-You can make this in the crock pot (especially in the summer). 

Be encouraged!

Blessed are the poor in spirit, for theirs is the kingdom of heaven.  -Matthew 5:3

Bruschetta

Bruschetta

Let's start with the proper pronunciation...brew-SKET-ta, not brew-SHET-ta. I know it's probably not a big deal, but I'm Italian and it's a pet peeve of mine, so I couldn't resist the correction. LOL!  My grands tease me all the time when I tell them they pronounce an Italian word wrong and try to make them roll their R's. Now that's fun! Haha!

There are many different versions and toppings you can use, but this one, with fresh tomatoes, basil and garlic if our favorite. 

Ingredients:

1 baguette, sliced into 1/2" thick rounds

2 lbs. ripe tomatoes, diced

1/2 cup fresh basil leaves

2 garlic cloves, grated or minced

Extra virgin olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. sea salt

Freshly ground black pepper

Whole garlic cloves, cut in half

Instructions:

Prepare the Tomato Topping:

-Combine the diced tomatoes, garlic, basil, olive oil balsamic vinegar, salt and pepper in a medium bowl. Let mixture sit for at least 10 minutes at room temperature for the flavors to meld. It can also be refrigerated for a few hours.

Toast the Bread:

-Preheat oven to 400'F (200'C). Brush baguette slices with olive oil and toast for 5-7 minutes until golden and crispy. Other methods like a toaster or air fryer can also be used.

Garlic:

-After toasting the bread, rub each warm slice with a half-clove of garlic.

Assemble and Serve:

-Spoon the tomato topping onto each toasted slice, using a slotted spoon if needed to avoid sogginess. Garnish with extra olive oil, balsamic glaze (if using), or fresh basil. Serve immediately.

A Tip from Grammy:

-Use a high-quality olive oil for enhanced flavor.

-Sprinkle grated parmesan on bread before toasting 

-Marinating the tomato mixture improves taste.

-Rubbing toasted bread with garlic adds flavor.

-Alternative bread options are available.

-Bruschetta can be customized with various toppings.

Be encouraged!

Let love be genuine. Abhor what is evil; hold fast to what is good. -Romans 12:9

Baked Garlic Butter Scallops

Tender, buttery and rich!

I just saw this recipe on Facebook under Stanley Tucci Recipes. I wasn't aware he had a food blog, but they looked so delicious, I had to post them.

This is a simple dish to make and is perfect for dinner parties, special occasions, or a quick weeknight dinner that feels like a treat. 

The combination of garlic, melted butter, and a crispy breadcrumb-Parmesan topping makes for an irresistible dish. Scallops are not only delicious but also packed with nutrients, including lean protein and omega-3 fatty acids. This recipe is a delightful blend of savory flavors that pairs well with many side dishes.

Ingredients:

1 lb. large scallops, patted dry

4 Tbsp. butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 Tbsp. fresh parsley, chopped

1Tbsp lemon juice

Salt & Pepper to taste

Lemon wedges, for serving

Preparation :

Preheat your oven to 400°F (200°C). This will ensure that the scallops cook evenly and the topping turns golden and crispy.

 

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper. Make sure to blend these ingredients well to create a uniform garlic butter mixture. The lemon juice adds a refreshing acidity that balances the richness of the butter, while the garlic infuses its pungent, savory flavor into the dish.

 Assemble the Scallops:

Place the scallops in a single layer in a baking dish. Make sure the scallops are not crowded to ensure even cooking. Pour the garlic butter mixture over the scallops, making sure each one is well-coated. The butter will help the scallops cook gently while adding a luxurious flavor.

Step Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley. The breadcrumbs provide a crispy texture, while the Parmesan adds a nutty, salty flavor that complements the sweetness of the scallops. Parsley adds a hint of freshness. Sprinkle this mixture evenly over the scallops, ensuring they are all covered with this crunchy topping.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes. The scallops are done when they turn opaque, and the breadcrumb topping is golden brown. Be careful not to overcook the scallops, as they can become tough and chewy. The internal temperature of the scallops should reach 125°F (52°C).

Serve:

Once the scallops are done, serve them hot with lemon wedges on the side. The lemon juice adds a final burst of brightness to the dish, cutting through the richness of the garlic butter and Parmesan.

A Tip from Grammy:
-Make sure to pat the scallops dry before cooking. Removing excess moisture helps them brown better in the oven, giving them a more appealing appearance and flavor.

Be encouraged!
Be strong and take heart, all you who hope in the Lord. -Psalm 31:24

Easy Kielbasa & Pasta Casserole

 Only Five Ingredients!

This is an irresistible, quick and delicious recipe for those of us who love Kielbasa, yet get a little tired of the cooking it the same old way.

It only takes about 20 minutes to make, and that includes cooking the kielbasa and spinach first.   I added some leftover peas I had in the fridge and used spaghetti sauce instead of the pizza sauce it calls for...I just like pizza sauce on pizza!

My husband's only complaint was that I didn't remove the casings from the sausage first, he doesn't like rind of any kind.  So, next time, I'll make sure to take it off and then slice the kielbasa...for my honey!   Other than that one "picky" criticism, he had two helpings!  

Ingredients:

1 1/2 cup sliced kielbasa, regular or turkey
1 cup pizza sauce (I used spaghetti sauce)
1 cup sautéed baby spinach, coarsely chopped
3 cups cooked penne pasta (I used Cavatappi)
3/4 cup grated parmesan cheese




Preheat oven to 350'F. 

Cook sliced kielbasa in pan with 1 Tbsp. olive oil; combine first four ingredients into a prepared casserole dish.  Do not add the parmesan.

Sprinkle grated parmesan over top.

Bake for 10-12 minutes until hot; remove from oven and let set up for about 5 minutes before serving.

Isn't this easy?   I love quick casseroles that make a hearty meal and take no time at all to prepare!  

Enjoy!





 Be encouraged!
"And let the peace of Christ rule in your hearts, to which indeed you were called in one body.  And be thankful."  -Colossians 3:15

Chicken Cordon Bleu Casserole

 Just a little prep for a whole lot of flavor!

Our dearest friends came for a visit this past week and I decided they were the perfect people to have as "taste testers" for this new casserole recipe I found on the Six Sisters Stuff website. 

They adapted it from a Kraft recipe and did a great job, because we all enjoyed it so much!   I'll definitely be making this again!

It takes a little prep work, but you can always buy the ham already cut up, and use a rotisserie chicken, instead of boiling your own. 

If your family doesn't like broccoli, add a different veggie or leave it out entirely.  But, I will tell you, the broccoli in it was delicious!

Served with a salad and rolls, this made the perfect dinner for us all.

Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix (I use lower sodium)
1 (10 3/4 oz) can condensed cream of chicken soup (Healthy Request)
1/2 cup milk
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets, (optional)
2 cups cooked, chopped ham
8 slices of extra thin Swiss cheese       

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package.

Mix soup, milk and mustard in medium bowl; stir in chicken, broccoli and ham.

Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.

Bake 35 to 40 minutes or until heated through.


A Tip from Grammy: Check after 25 minutes, cover loosely with aluminum foil if the top is getting too browned.



Be encouraged!

"Take delight in the lord, and he will give you the desires of your heart."  - Psalm 37:4

Lemon Blueberry Sugar Bars

 Easy-peasy and a great combination of flavors!

 



I was looking through my pantry today and noticed a can of blueberry pie filling that was about to pass the "best used by" date.   Since I don't like to make a pie with anything but fresh fruit, I knew I had to think of something else to do with it.  Happily, I thought of one of our favorite cookie bars "Cherry Almond" and decided to improvise with other flavors.

The result was a really good one!  The flavor combination of lemon and blueberry is a classic, and works well with these delicious cookie bars.   I also like the fact that they're not too sweet...jut right!  These sugar cookie bars got a thumbs up from the whole family! 

Base:
2 pouches (1 lb. 1.5 oz. each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
1/2 tsp. lemon extract
2 eggs

Filling:
1 (21 oz.) can blueberry pie filling (I used the one with "more fruit")

Topping/Glaze: (to drizzle over baked cookie bars)
1 cup confectioners' sugar
2 Tbsp. milk
1/4 tsp. lemon extract

Instructions:
Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms.  Press 2/3 of dough in bottom of pan. 

Spread pie filling over dough.

Drop remaining 1/3 dough by teaspoonfuls over filling. 

Bake 45 to 50 minutes or until golden brown.  Cool 10 minutes.  (If the top looks like it's getting too browned, place aluminum foil loosely over it.)

                         

In small bowl, stir glaze ingredients until smooth.  If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars.  For bars, cut into 6 rows by 4 rows.  Store covered at room temperature.

Be encouraged!
[You were marked in him with a seal, the promised Holy Spirit,] who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession — to the praise of his glory." - Ephesians 1:14

Bonnie Butter Cake

 A real all-butter cake!

One of my husband's favorite cakes is a butter cake with chocolate frosting.  In fact, it's pretty much a favorite with just about everyone.  I have to say, though, a yellow cake mix just doesn't have the same "pure" flavor that a homemade one does.  So, when I make this, I always make it from scratch.  This is one of the best and most flavorful butter cakes.

Yesterday, we were watching a TV show that featured cakes and my granddaughter, who just had a beautiful baby girl, said, "Grandma, I need cake!"  Well, that's all I needed to hear since she did such a great job giving me another gorgeous great-granddaughter.  

She and her cousin, Becky are making this great-grandma very happy.  This morning, Becky video chatted me from her home in NJ and I got to play Facetime Peekaboo with my Kendall, my first great grandchild.  Life is good and I'm so thankful for all the modern technology that allows me to do such things.

Here are pictures of my two latest loves!  Cutest little cousins ever!  Yes, I'm obsessed with both of them...sigh!   

Kendall

Anna-Molly

 

Oh, yeah, you came here for a recipe!  Haha!  Well, here it is!

Ingredients:

2/3 cup butter, softened

1 3/4 cup sugar

3 eggs

1 1/2 tsp. vanilla

2 3/4 cups all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cup whole milk

Heat oven to 350'F.

Grease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.

In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy.  Continue beating for 5 minutes on high speed, scraping bowl occasionally.

Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk.  Pour into pans. 

Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool.

Frost with French Silk Frosting or your favorite chocolate frosting recipe.  See recipe below.

Another classic Betty Crocker recipe

French Silk Frosting:                            

2 2/3 cup confectioners' sugar

2/3 cup soft butter

2 ounces melted unsweetened chocolate (cooled)

3/4 tsp. vanilla

2 Tbsp. milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed.  Gradually add milk; beat until smooth and fluffy. 

Makes enough frosting for two 9" layers or three 8" layers.

Variation:  This cake is also delicious with a lemon frosting.

Be encouraged!

God is your source!  Everyone else is just a resource.   -Tony Evans

Italian Roasted Potatoes

 A perfect side dish!



If you like potatoes, you'll love these!  The herbs in this recipe take roasted potatoes to a new level and will quickly become a one of your favorite ways to prepare them. 

Another plus is that they're super easy to make and children, as well as adults, seem to enjoy them equally.  Serve them, as a side, with your favorite meat and a fresh, green salad...the perfect meal, in my book! 



Ingredients:
2 lbs. small red potatoes, quartered
2 Tbsp. extra-virgin olive oil
4 cloves fresh garlic, minced
1/4 cup parmesan cheese
2 Tbsp. dried parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
red pepper flakes (optional)

Preheat oven to 400'F.

Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly.

Combine the garlic, parmesan, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly.

Transfer to an ungreased 13-in. x 9-in. baking pan.

Bake, uncovered, at 400° for 30 minutes.  Stir;  (At this point, you may want to sprinkle a bit more parmesan and olive oil, if they look too dry.)  

Bake 10-15 minutes longer or until potatoes are tender and golden brown. 

Yield: 8 servings

Be encouraged! 

Let all that I am wait quietly before God, for my hope is in Him.  -Psalm 62:5

Broccoli Salad

 A beautiful way to eat broccoli!

 When we first moved south, most of our family stayed up north.  So, when my daughter and her husband decided to follow us down here, we were thrilled.  But, that first Christmas without all the rest of the family was a little sad for us.

I decided to pull out all the stops for the four of us and make a really special dinner.  A marinated roast beef tenderloin with a merlot sauce for the main course, twice baked potatoes, and this extremely lovely and delicious broccoli salad.  It didn't stop us from missing everyone, but it did create a really special dinner that night.

You can add your favorites to this versatile salad that features fresh broccoli, smoky bacon, sweet raisins and a creamy mayonnaise dressing.

Ingredients:

Salad:
5 cups fresh broccoli florets, cut into small pieces
1/2 cup finely chopped red onion
1 cup shredded sharp cheddar cheese
1/2 pound cooked, crumbled bacon
1/2 cup roasted pine nuts
1 cup golden raisins (dried cranberries during the holidays look really festive)

Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.  Combine broccoli with all salad ingredients in a large mixing bowl; mix well.

Dressing:
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Combine dressing ingredients in a small mixing bowl. Mix until thoroughly blended, using a fork or wire whisk. Add dressing to salad and mix well.

Refrigerate 1 hour.

Makes 8 servings.

A Tip from Grammy:
-Switch up the pine nuts for sunflower seeds.
-Use 1/2 cup golden raisins & 1/2 cup dried cranberries
-Add some crumbled blue cheese

Be encouraged!
"Once you were alienated from God ... but now he has reconciled you by Christ's physical body through death to present you holy in his sight, without blemish and free from accusation." - Colossians 1:22

James Barber's Baked Rice Pudding

 Buttery, sweet, rich and oh, so creamy!

One of my husband's favorite desserts in the world was rice pudding.  I'd never had it before, so when he told me of his love for rice pudding, the search for the best recipe was on!  Of course, I found it in my new cookbook and made it for him right away.  It was good, but, I must admit, this recipe from James Barber is the best rice pudding ever.  So, out with the "old" and in with the "new"!  I'll be using this recipe from now on.

I added the "dash" of nutmeg and the raisins because of hubby, but, if they're not your thing, that's fine too.  It's wonderful without them.   Best part of this pudding is it takes just a couple of minutes to mix in a bowl.  The hard part is waiting the two hours for it to come out of the oven, while you're taking in the delicious aroma floating throughout your house.

You'll love the aroma that fills your home while this is baking...heavenly...really...heavenly.  The cinnamon, nutmeg and lemon blended together to make a great tasting, creamy-dreamy dessert, and you may have a little trouble waiting until after dinner to have some.

Hmmm...is dinner ready yet?

"Cooking is the simplest way of saying I love you."

- JAMES BARBER 1923-2007 

Ingredients:
2/3 cups Arborio rice                                          

A beautiful, golden brown top

2 cups whole milk or cream
6 Tbsp. sugar
6 Tbsp. butter
zest of 2 lemons
1 tsp. cinnamon
1 tsp. vanilla
dash nutmeg
1/2 cup raisins (opt.)

Preheat oven to 250°.   Grease a 2 quart baking dish
(an oval Pyrex works great).

Mix the rice, milk (or cream), sugar, butter, vanilla and lemon, nutmeg and raisins together in a bowl and then pour mixture into a greased 2-quart baking dish.

Bake for 2 hours, until golden brown on top.  (If you use a deep dish, the cooking time takes longer.)

Sprinkle with some cinnamon and serve hot or cold. (We like to pour just a little bit of cream over the top.)


Be encouraged!

But those who do what is right come to the light so others can see that they are doing what God wants.  -John 3:21

Impossible Cheeseburger Pie

 The possibilities are endless!

 

Here's a classic Bisquick recipe!  I'm giving you the basic recipe per "Betty's" instructions, but you can easily add so many of your favorite flavors to this pie and make this taste different every time.  For example...how about a can of green chilies?  Bacon and tomato?   Garlic and green peppers?  Mushrooms & Swiss Cheese?  Oh yes, spinach and feta cheese?   Let your imagination go wild!

The last time I made this, my husband walked by, saw me working on posting this recipe, and asked, "Are you making this tonight?"  Of course, I made sure to do just that! But first, I had to check the cheese drawer because I tend to run out fast.

I've been known to double this recipe because my family really enjoys it for leftovers as well.  Oh, and I always add more cheese because...well, just because!  Oh, so that's how I run out of cheese...we love cheese!  Haha! 

Serve it with French Fries, a salad and warm dinner rolls and you've got a quick, yummy meal for all!

This is the original card that the recipe comes from...what fun! 


Ingredients:
1 lb. lean ground beef
1 cup onion, chopped
1/2 tsp. salt
1/8 tsp. pepper (opt.)
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Preheat oven to 400 degrees. Spray 9-inch pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown, drain. Stir in salt, spread in pie plate and sprinkle with cheese.

In small bowl, mix remaining ingredients with fork or wire wisk until well blended. Pour in pie plate.

Bake 25 minutes or until a knife inserted in center comes out clean.

Makes 6 servings


Be encouraged!

"If you hold to my teaching, you are really my disciples. Then you will know the truth, and the truth will set you free." - John 8:31-32