Impossible Cheeseburger Pie

 The flavor 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!

When I first starting blogging, I was posting this recipe. My husband walked by, saw me working on my post, and asked, "Are you making this tonight?" with that big grin of his.  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 whisk 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

Chocolate Chess Pie

 You need this in your life!

 

Why the name "Chess Pie?"  Well,  as one story goes, a Southern gentleman came home one evening and asked his wife, an accomplished but modest cook, what smelled so good. “It's jes' pie,” she replied. I don't know if this is true, but I think it's a great story! LOL!

I had never had Chocolate Chess Pie, until I moved south and visited a Golden Corral buffet restaurant.  You know, the ones with tons of food, a gazillion desserts and a chocolate fountain.  Well, they also have this chocolate pie that was like eating soft, delicious brownie in pie pastry.  I never even knew the name of it!  All I knew was that once I tasted it,  there was no way I was going to totally fill up on "real" food and miss my favorite piece of pie.  Best way to end a meal! 

This isn't a thick pie, but because it's rich, it works out perfectly.   Add a dollop of whipped cream, and you have the perfect dessert.
 
So, one evening I went in search for what would be the best recipe to make at home...because, this is what I do!  Ha!  Finally, I found a website that had "copycat" recipes, and to my delight, there it was Golden Corral's Chocolate Pie!  Am I happy?  You bet I am!


CHOCOLATE CHESS PIE (Golden Corral Copycat Recipe)
Makes 1 Pie

Ingredients:

1 1/2 cups sugar                                                      
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 teaspoon vanilla
1 9-inch, partially baked pie crust (pre-baked for about 5 minutes)

Preheat oven to 325'F.

Bake pie shell for 8-10 minutes or until bottom crust is just starting to brown. Remove from oven and let cool.

Combine the sugar, cocoa, flour, and salt. Blend in milk. Beat in eggs 1 at a time. Add butter and vanilla, beat until smooth.

Pour into a pre-baked pie shell.

Bake in the oven at 325 degrees for 55-60 minutes. Cool the pie completely before topping with whipped cream.

Homemade Whipped Cream: (if you want to garnish, but it doesn't need it)
2 cups heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla

Combine ingredients in mixer bowl and beat.  Chill bowl and beaters before whipping.

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

 

Lemon Scones

Amazing!

If you're a lemon lover like me, you'll want to try these wonderful Lemon Scones.  Not only are they totally delicious, but they melt in your mouth!   The scones' density is perfect -- not too dense, not too airy -- and they were perfectly moist! 

You can use a food processor or by hand (which is what I did).  Just make sure your butter is cold and work as quickly as you can.  Be careful not to over-mix.  All those little pea-size clumps of butter create structure in the scones and give them a tender, fluffy consistency when baked.  The tartness of the glaze is perfect with the light and slightly sweet taste of the scone.  This recipe is a keeper!

Once you make scones, I promise you'll want to include them in your menu regularly, they're so easy to make!  I included a few tips that I like to use.  



Ingredients:                                                

2 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold butter, cut into small cubes 

*2/3 cup buttermilk, add slowly until just wet enough to stick                          

1-1/2 teaspoons grated lemon peel

Icing Ingredients:

3/4 cup confectioners' sugar

1 1/2 Tbsp. freshly squeezed lemon juice

*Yellow food coloring (opt.)

Directions

Preheat oven to 350F.  Grease a baking sheet pan.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.  Using a fork, cut in the butter until mixture resembles coarse crumbs.   Add buttermilk and lemon peel, stirring just until mixed.  Over-mixing will cause a tough scone, so be careful here.

                                                             

Turn onto a floured surface; knead gently six times.  Shape into a ball and place on prepared baking sheet.

On greased baking sheet, *using your hands, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter.  Cut the dough in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.  Makes 8.

Place 2" apart onto baking sheet 

Bake at 350° for 10-12 minutes or until tops are lightly golden and firm to the touch.

Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency.  *Add a drop of yellow food color if desired.


Tips from Grammy:
1.) Scones are best when served fresh out of the oven or on the same day.  For next day eating, reheat them in the microwave for just 8-10 seconds. 

2.) *If you don't have buttermilk, just place 1 Tbsp. of vinegar into a measuring cup and add milk (or cream) to 1 cup...stir and use in place of buttermilk.

3.) Don't use a rolling pin, you want scones to be light and fluffy.


Be encouraged!

“Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever!  Amen.”
-Ephesians 3:20-21 NIV

White Layer Cake with Lemon Filling and Mascarpone Frosting

 Easy, delicious and impressive!

I enjoy "doctoring up" cake mixes, so I always try to keep a few different flavors on hand in the pantry.  Yesterday, I noticed a white cake mix, lemon pie filling and I had a container of mascarpone cheese that was nearing its' expiration date.  Okay, I had to do something, because there's no way I'm throwing away $8 worth of Italian cream cheese.

I would have added blueberries to the cake, but I had already eaten those.  Haha! Did I ever mention how much I love blueberries?  I eat them like I'm popping peanuts in my mouth. But, I digress. 

I was going to try to mix them all together, but then, I just felt like being a little fancy and the result was a hit.  I even broke out my piping bags and decorated a bit.  Of course, this is purely optional, especially since it doesn't affect the taste of this delicious cake. LOL!

The cake is half gone already and they're already wanting to know when I'll make this again.  You gotta love a last minute dessert!  

Now, you can make your own lemon curd filling, and white cake, if you'd rather.  But, like I said, this was a last minute decision to use what was already there.  Judging from the family's reaction, I would make this again...for sure!  Haha!


Ingredients:
1 box Classic White cake mix-bake according to package directions.
1 can Comstock Lemon Pie Filling

Frosting:                                                 

8 oz. cream cheese
8 oz. mascarpone
1/2 c. (1 stick) butter, softened
2-2 1/2 cups confectioners' sugar
pinch Kosher salt
1 tsp. vanilla
Heavy cream (to make spreading consistency)

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, salt and powdered sugar on medium-high speed until light and fluffy. You may want to add small amounts of heavy cream here.  Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) 

Stir in the vanilla extract.


A Tip from Grammy:

-If you'd like a little more lemon flavor, add 1 tsp. lemon juice instead of the vanilla to the frosting. 


Be encouraged!

"When Christ, who is your life, appears, then you also will appear with him in glory." - Colossians 3:4

Mozzarella Stuffed Garlic Butter Crescent Rolls

 Cheesy, buttery and so delicious!

 

My family loves crescent rolls, you know, the ones in the tube from the refrigerated section of the grocery store.  I make them often, just roll and bake.  Once in a while I'll use them for other yummy snacks, like Ham and Cheese Roll-ups, Chicken Pockets or Parmesan Twists.  Seems like they were made just for me to see how many different foods I can make with them.  Haha!

Anyway, I decided to try making them into a cheese bundle, using string cheese, and a buttery garlic sauce.  It was a good choice, and made my Easter dinner go up a notch!  The family gave this a definite thumbs up! 

These take just minutes to put together and are absolutely delicious!

Ingredients:

1 (8oz.)tube crescent rolls

4 string cheeses, cut in half (total 8)

2 tablespoons salted butter

1/2 teaspoon Italian seasoning

1 small clove garlic, minced

 

Preheat oven to 375'F.  Spray a baking sheet with cooking spray or use parchment paper.

 

In a small bowl, melt butter together with Italian seasoning and garlic.

 

Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up, tucking in the sides as not to lose any cheese while baking.  Brush the tops with more garlic butter and bake 10-12 minutes or until lightly browned.  Serve warm.


Be encouraged!

I say to the Lord, “You are my God.”  Hear my cry for help, Lord! - Psalm 140:6

Creamy Tortellini Florentine

 Creamy, cheesy, and so delicious!

This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish.  Not only is it easy, it's quick, too, only 20 minutes from start to finish!

This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on!   You know how I love to encourage you all to add the spices and herbs your families love!

You'll want to serve this with a beautiful salad, fresh bread, your choice of meat and you'll have a wonderful dinner.  We did!

Ingredients:
1 (20 oz.) pkg. of refrigerated cheese tortellini
1 cup milk or half & half
4 oz. cream cheese, cubed
1/3 c. grated parmesan cheese
1/4 tsp. black pepper
1 (6 0z. pkg.) baby spinach leaves
1 (14oz) can diced tomatoes, lightly drained

Cook pasta as directed on package.  Drain when cooked.

While that's cooking, pour milk into a large skillet and add cubed cream cheese.  Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.

Stir in parmesan cheese and pepper.  Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.

Add drained pasta and mix lightly.  Gently fold in diced tomatoes to heat through.  

Pour into serving bowl and top with another sprinkling of parmesan, if desired.


Be encouraged!

"Yet a time is coming and has now come when the true worshipers will worship the Father in spirit and truth, for they are the kind of worshipers the Father seeks. God is spirit, and his worshipers must worship in spirit and in truth." - John 4:23-24

Baked Breaded Parmesan Pork Chops

 So quick, so easy...so delicious!

 

Throw away your Shake n' Bake!  Give this a try!

This meal is exactly what you need, when you have no time to prep and cook.  You know, those days when you've spent most of your time away from the house, doing all the things that come with our busy lifestyles today. 

These chops were so quick and easy to prepare and only takes about 45 minutes in the oven.  I served this with a baked potato, broccoli, applesauce and fresh rolls from the oven. 

I will definitely make this again!

Ingredients:

4 boneless center-cut pork chops, 1/2" thick
1 Tbsp. olive oil
3/4 cup bread crumbs, Italian-style
1/2 cup grated parmesan
1/4 tsp. garlic powder
1/2 tsp. salt or to taste
1/4 tsp. black pepper

Preheat oven to 350'F.   Line pan with tin foil and spray with cooking spray.

In a shallow bowl, combine bread crumbs, parmesan, garlic powder, salt and black pepper.

Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

Place the pork chops on prepared pan and bake for 40-45 minutes.


Be encouraged!

"What comes into our minds when we think about God is the most important thing about us." - A.W. Tozer