HAWAIIAN MEATLOAF & LEMON BUTTER POTATOES

This started out as Carol Faye’s Meatloaf from the Loveless Cafe in Nashville, Tennessee which I can no longer find on their menu, but it is in Southern Living’s Off the Eaten Path.  Unfortunately, or fortunately, we ended up with an entirely different recipe and hubby absolutely loved it so it’s a keeper!HAWAIIAN MEATLOAF
1 1/4 pounds ground round
1/3 cup minced Vidalia onion
1 large clove black garlic, smashed
1 teaspoon avocado oil
1 medium egg
1/4 cup Country Bob’s special sauce
1/4 + 1/2 cup King’s Hawaiian original BBQ sauce
1 teaspoon garlic powder
1/2 cup quick cooking oats
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground sea salt

  • Preheat oven to 350°.
  • Using your hands mix all the ingredients except the last 1/2 cup of BBQ sauce. Mix only until all ingredients are well incorporated.
  • Mold into small loaf pan .
  • Bake for 45 minutes or starting to crisp on the edges.
  • Pour remaining BBQ sauce over meatloaf and bake 5 minutes more.

LEMON BUTTER POTATOES
2 pounds small new potatoes
1/4 cup butter, melted
Juice of 1 lemon
1+ teaspoon fresh chopped parsley
fresh ground sea salt, to taste
fresh ground black pepper, to taste
1 cup chicken broth

  • Wash and remove any blemishes from potatoes.
  • Add chicken broth to sauce pan and add 2 cups water.
  • Add potatoes and bring to a slow boil, cooking until potatoes are just fork tender, about 10 minutes.
  • Gently drain potatoes in colander.
  • Add butter, lemon juice, salt, pepper and parsley to mixing bowl.
  • Add potatoes and gently toss to coat.

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MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  •  Preheat oven to 350˚.
  • Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
  • Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
  • Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
  • Bake in preheated oven for 10 minutes.
  • Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
  • Baste every 10-15 minutes for even flavor distribution.
  • Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

  • Preheat oven to 350˚.
  • Spray a 2 quart baking dish with PURE.
  • In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
  • Drain potatoes.
  • In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
  • Beat on medium speed until largest off chunks are smooth.
  • Add egg and horseradish mixing until smooth.
  • Spread into baking dish.
  • Melt remaining butter and drizzle over potatoes.
  • Bake 25 minutes or until heated through.
  • Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

  • Preheat oven to 350˚.
  • In a small saucepan melt 3 tablespoons butter.
  • Whisk in flour until golden.
  • Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
  • Stir in dressing mix and pepper. Set aside.
  • In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
  • Combine green beans with half of the garlic onion mixture.
  • Fold in white sauce to the green beans.
  • Pour into your prepared baking dish.
  • Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
  • Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

CORNED BEEF HASH – use your ST. PATRICK’S DAY leftovers

CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.

about 1 pound left over corned beef, diced and shredded
2 tablespoons butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

  • Melt butter in a large skillet over medium high heat.
  • Add onions, cooking a minute or two until translucent.
  • Add corned beef and potatoes.
  • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
  • Serve with poached or fried eggs.

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CAJUN TENDERLOIN GRILLADES with BACON RELISH

Grillades are a New Orleans specialty dating back to the mid 1800’s. Grillades translates to “meat cooked in a tomatoey gravy” and is usually served over grits, but hubby is not fond of grits so it’s rice or potatoes around here.

CAJUN TENDERLOIN GRILLADES with BACON RELISH

4 strips bacon, diced
1 pound beef tenderloin, sliced into strips
2 tablespoons Cajun seasoning
3 tablespoons Wondra flour
1 small yellow pepper, sliced
1 medium onion, sliced thin
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
2 cups beef broth
2 teaspoons Whisky Worcestershire sauce
1 cup diced grape tomatoes
1/4 cup chopped flat leaf parsley
1 1/2 teaspoons red wine vinegar
Salt and Pepper, to taste

  • In a large ziplock bag combine the flour and cajun seasoning.
  • Add beef slices and shake to coat.
  • Brown bacon in a large skillet until crisp. Remove to paper towels with a slotted spoon to drain. Reserve bacon drippings.
  • In 2 tablespoons bacon grease add steak pieces and in a single layer for about 1 minutes per side. Transfer to a plate. Reserve remaining flour.
  • Add 1 tablespoon bacon drippings to the drippings already in the skillet.
  • Add the peppers and onions, sautéing until soft.
  • Add garlic, tomato paste and reserved flour, cooking until fragrant, about 1 minute.
  • Stir in beef broth and Worcestershire sauce. Bring to a boil and cook 3-5 minutes until begins to thicken.
  • Add tenderloin pieces back in, stir to coat and heat through.
  • Combine tomatoes, parsley, bacon, vinegar, salt and pepper for relish.
  • Serve grillades over rice or potatoes with bacon relish.

 

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SPAGHETTI BOLOGNESE & MOZZA STUFFED MEATBALLS

  • I start with whatever vegetables I have in the vegetable bin that are on their last legs for crispness. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over them all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce.
  • Salt & pepper to taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

For the meatballs:
1 pound COSTCO organic ground beef
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

BUTTER BEER BEEF STEW

This same recipe works well with a chuck roast!

PEANUT BUTTER ROOT BEER BEEF STEW

3 tablespoons avocado oil
3 tablespoons creamy peanut butter
2 pounds cubed beef stew meat
Salt and pepper, to taste
1 large onion, diced
3-4 good sized cloves garlic, minced
12 ounces root beer
3½ cups beef broth
3 tablespoons tomato paste
2 tablespoons Whiskey Worcestershire sauce
½ teaspoon paprika
8 new potatoes, quartered
4 carrots, sliced
1 small stalk celery or fennel for added flavor, sliced
1/3 cup Wondra flour
Finely chopped fresh Parsely – garnish

  • In a large ziploc bag sift together the flour, salt, pepper and paprika.
  • Toss beef in flour mixture until well coated. Save flour!
  • Over medium-high heat, Heat oil in large Dutch oven.
  • In a single layer brown meat on all sides, working in batches if necessary.
  • Remove to medium bowl and toss with peanut butter until well coated. Set aside.
  • Add onion and celery (fennel) to Dutch oven and reduce heat to low, cooking until softened, about 3-4 minutes.
  • Add garlic and cook for about 1 minute more.
  • Pour in root beer, beef broth, tomato paste, Worcestershire, paprika, ½ teaspoon each of salt and pepper.
  • Simmer for 1½ to 2 hours until meat is tender.
  • Stir in potatoes and carrots, simmering until vegetables are tender and meat is falling apart, 45 minutes or so.
  • Remove 1 cup of liquid from pot and slowly whisk in leftover dredging flour.
  • Slowly stir flour mixture back into pot and bring to a SLOW boil.
  • Reduce heat and simmer for 10 minutes until thickened.
  • Adjust seasonings as needed.
  • Garnish with fresh parsley.

NOTE: To make this in the crock pot, brown beef. Add beef and all other ingredients, except flour to crock pot. Cook on low for 10-12 hours, or on high for 4-6. Remove 1 cup of liquid and slowly add flour. Slowly stir four mixture back into crock pot. Cook on high for 15-20 minutes, or until thickened.

CHEDDAR GRITS SOUFFLE’

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/2 cup Quick Grits
3/4 cup grated sharp cheddar cheese
1/4 cup butter
2 1/2 tablespoons milk
2 medium eggs, beaten

  • Preheat oven to 350°.
  • Coat individual ramekins with non-stick cooking spray.
  • Combine water, and salt in large sauce pan bringing it to a SLOW boil.
  • Stir in grits gradually.
  • Reduce heat to low.
  • Cover and cook 5-7 minutes, stirring occasionally, until thickened.
  • Remove from heat.
  • Add most of the cheese and butter, stirring until melted and well blended.
  • Add milk, eggs, peppers, mixing well.
  • Pour into prepared ramekins.
  • Top with remaining cheese.
  • Bake 45 minutes or until set and golden brown.
  • Garnish with a little grated cheddar cheese.
  • Let stand 10 minutes before serving.

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STUFFED BELL PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half – plus they look more attractive to serve in halves.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

BAKED SWEDISH MEATBALLS

One of the things I do when making a new recipe is make it EXACTLY the way it is written the first time.  The next time through I make the changes that appeal to my family’s tastes.  I don’t post them until I’ve tried them the second time and plan to make them yet again.  These meatballs were one of those recipes.

BAKED SWEDISH MEATBALLS

  • 1 Vidalia onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 1/2 teaspoon salt
  • 1 teaspoon fennel seeds, finely crushed
  • 1 teaspoon white pepper
  • 2 slices white bread, no crusts, torn into crumbles
  • 1 3/4 pounds ground sirloin
  • 3/4 pound ground pork
  • 1 tablespoon cooking oil
  1. Heat oil over medium high heat.
  2. Add onions, garlic, fennel, salt and pepper sauteing until onion is completely tender.
  3. Add onion mixture to a large mixing bowl and cool completely.
  4. Add bread to onion mixture and blend well.
  5. Add beef and pork, mixing with your hands until the onion mixture is well blended into the meat mixture.
  6. Form into ping pong size balls.  Should make 40 or so. SET ASIDE 2 uncooked meatballs for making your sauce.
  7. Line a jelly roll pan with foil.
  8. Arrange meatballs on foil.  I use a stainless cooling rack inside the jelly roll pan to put the meatballs on so the juices fall below.
  9. Preheat the broiler.
  10. Broil meatballs for 7-10 minutes or until cooked through.
  11. 1 tablespoons avocado oil
  • 4 teaspoons WONDRA flour
  • 1/4 teaspoon allspice
  • 2 cups beef stock
  • 3 tablespoons sour cream
  • 1 tablespoon butter
  • 1 1/2 teaspoons apple cider vinegar*
  1. Heat oil over medium high heat.
  2. Add your 2 uncooked meatballs, stirring and crumbling.
  3. Add flour and all spice, coating and blending the meat.
  4. Add stock and bring to a boil. Reduce heat slightly and reduce to 1 cup.
  5. Remove from heat and add sour cream, butter and vinegar.
  6. Spoon over meatballs.
  7. Serve with mashed potatoes or noodles.

NOTE: *This recipe works well with flavored vinegars if you omit the fennel to change the flavor up a bit.

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MARINATED and SEASONED PRIME RIB

My mom and stepdad will be here tomorrow and we are doing the first of 3 Christmas dinners on Saturday.  This will be the most elaborate of the 3 since it is for the most people and my stepdad specifically asked for prime rib.  I went grocery shopping today to one of my very favorite markets and made my menu around their offerings.

Central Market has the most awesome butchers.  I was going to make my life easy and buy a boneless prime rib, but they didn’t have any the right size so I bought a bone in and the sweet man cut the bones off for me and then tied them back on so we will have AWESOME flavor AND the ease of boneless with a BONUS of the bones for a GREAT stew too.

PLUS this market has some great deals and fun new things to try. There was a demonstrator for these salad dressings and I was really hungry so I tried the salad they were offering and it was really good!  I picked up a couple bottles of two different flavors and put them in my cart.  As I began to leave she called out to me not to forget my free items.  Yep, EVERYTHING besides the 2 bottles of dressings was FREE! A retail value of $26.

This is my go to recipe for prime rib.  It never fails!   

MARINATED and SEASONED PRIME RIB
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine or Velvet Devil Merlot
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
Avocado oil
*2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons  Penzey’s English Prime Rib Rub 
*1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

  • Whisk together the wine, water and Worcestershire sauce.
  • Place roast in a large plastic bag that has been placed in a shallow baking dish.
  • Pour marinade over roast and seal bag.
  • Marinate 6-8 hours, turning bag occasionally.
  • Preheat oven to 325 degrees.
  • Place sliced onions in bottom of roaster.
  • Drain roast and discard marinade.
  • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
  • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
  • Sprinkle rub mixture over roast until well coated all the way around.
  • Place roast, fat side up on onion slices.
  • Insert oven thermometer.
  • Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
  • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

*If you want a thicker rub add more spices making sure to keep these proportions.

DO NOT SKIP THE RESTING PHASE!!

MEATBALLS MARINARA

I cut this recipe from one of my aunt’s old magazines because it sounded SOOOO good – just simple enough to NOT take ALL day, but flavorful enough to make everyone’s palette stand up and take notice.

The recipe calls for great big meatballs served over pasta which are often better in theory than in practice and while they were tasty I will make twice as many next time at half the size – just personal preference for hubby and I.

Most meatball recipes call for equal amounts of pork and beef, but theirs uses much more beef than pork – a mixture that held its shape well, but allowed for very moist meatballs. I made just a few changes to use what I had on hand and hubby said it was some of the best I ever made.

MEATBALLS & MARINARA serves 8 easily
recipe CHANGES in red

ONION PORTION
1/4 cup olive avocado oil
2 3 onions, chopped fine
1 shallot, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

  • Heat oil in Dutch oven over medium-high heat until shimmering. 
  • Cook onions and shallot until golden, 10 to 15 minutes. 
  • Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 
  • Transfer half of onion mixture to large bowl and set aside.

MARINARA PORTION
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 – 2 teaspoons sugar, as needed

  • Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. 
  • Add wine and cook until slightly thickened, about 2 minutes. 
  • Stir in water and tomatoes, simmering over low heat until sauce is no longer watery, 45 to 60 minutes. 
  • Stir in cheese and basil and adjust seasonings with salt and sugar.

MEATBALL PORTION
4 slices hearty white sandwich bread extra sour dough
3/4 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)

  • Adjust oven rack to upper-middle position and heat oven to 475 degrees. 
  • Mash bread and milk in bowl with reserved onion mixture until smooth. 
  • Add remaining ingredients, except ground beef, to bowl and mash to combine. 
  • Add beef and knead with hands until well combined. 
  • Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
  • Transfer meatballs to pot with sauce. 
  • Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI BOLOGNESE SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Lasagna  Noodles, prepared or oven ready**

  •  Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**

For some reason hubby loves Hamburger helper. Must be left over from his bachelor days. Now I can’t have pre-prepared foods so I made him a substitute recipe that tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts.


BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

**I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.