Homemade Mini Pizza's

This is always a quick and easy go to meal.

1 can refrigerated biscuits ~ I use Pillsbury Grands
Jar of pizza sauce
Mozzarella cheese
Cheddar cheese
Assorted pizza toppings

Grease cookie sheet lightly. Take a biscuit and flatten into round circle about ¼ in. thick and place on cookie sheet. {I can usually get 6 to a cookie sheet}
Top with sauce
Top with cheese
Add your favorite pizza toppings ~ could have an assortment laid out...pepperoni, Canadian bacon, pineapple,sausage (pre-cooked) peppers,olives, etc. and let the family make their own!
Bake as directed on biscuit package.
Serve with chips and a green salad!

Ranch Pasta with Hamburger

I found this recipe over at "Home Sweet Home" ~ she has a lot of things I want to try! It was great and super fast! It is definitely a new family favorite. I served it with some yummy rolls.

1 pound of ground chuck
1/2 of a large onion, chopped
2 cloves garlic
salt and pepper to taste
1 box of pasta ~ I used those cute new "mini" pastas, the penne ones ~ Rotini, Bowties, or Gemelli would be good choices.
1 cup milk
1 cup sour cream
1 pouch dry ranch dressing mix

In a large pot, bring well salted water to a boil and drop your pasta. Cook according to package directions. Meanwhile, in a large, deep sided skillet over medium heat, brown the meat, onions and garlic and add the S&P. In a medium bowl, combine the milk, sour cream and ranch mix until mixed. When the meat is browned, drain off grease if necessary. Drain the pasta when it is al dente. Combine the meat mixture, pasta and sauce in one of the pans that is large enough to hold it all.

This recipe comes from Jonna at "Get Off Your Butt and Bake", on of my favorite recipe sites. The picture is of my rolls ~ first tie ever baking them...hers over on her blog are beautiful.

The following directions come straight from her blog...

2 packages (1/4 ounce each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
7-1/2 to 8 cups all purpose flour

DIRECTIONS:
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.
Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen.

When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.

Tin Foil Dinner Casserole

We love tin foil dinners but they're sometimes a pain to do...so I came up with this super easy casserole. This makes quite a bit, but we're a leftover lovin' family!! So just use your judgement depending on the size of your family.

You'll need...
1-2 lbs. hamburger
carrots ~ I just use the baby carrots and slice them thinly so they'll cook
onions ~ evenly and thinly sliced
potatoes ~ cubed into small chunks so they'll cook faster
couple of lg. cans Cream of Chicken Soup OR Cream of Mushroom Soup
seasonings

I do this a couple of different ways...
For John I...
1) brown hamburger
while the hamburger is browning...
2) I lightly grease a 9x13 glass casserole dish and layer with carrots, onions, potatoes, season with salt & pepper and some Cajun seasoning
3) spread 1 lg. can of Cream of Mushroom soup over veggies ~ I usually do two so its really creamy
4) drain hamburger and sprinkle over soup
5) cover with foil and bake @ 420º til veggies are fork tender ~ I usually leave it in for 30-40 minutes
6) stir and kinda mix everything together before serving.

For the kids...
I do the same as above except I leave out the carrots and onions and use Cream of Chicken Soup.
It taste just like tin foil dinner!! Serve with salad or jello and there ya go!!