Grandma’s Apple Dumplings

 

Ingredients

• 2 Granny Smith apples – peeled, cored and quartered
• 1 (8 ounces) can refrigerated crescent rolls
• 1/8 teaspoon ground cinnamon
• 1/2 cup butter
• 3/4 cup white sugar
• 1 cup of orange juice
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8×8 baking dish and sprinkle with cinnamon.
In a medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

Nutrition Facts

Philly Cheese Steak Sloppy Joes

 

INGREDIENTS:

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 small onion
• 1 green bell pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1 tablespoon cornstarch
• 4 slices white american or provolone cheese
• 4 rolls

INSTRUCTIONS:

Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned. Remove from pan and set aside.

Add butter to pan. Once melted, add onion and bell pepper and saute until onions are translucent.

Return ground beef to pan. Add garlic powder, worchestershire sauce, and beef broth, stirring to combine. Add cornstarch and stir until dissolved. This will thicken the beef broth and create a sauce.

Reduce heat to low. Cover meat mixture with cheese slices and allow to set for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls and serve immediately.

BAKED SPAGHETTI AND MEATBALLS

 

Ingredients :

• 12 ounces spaghetti
• 3 cups marinara sauce, homemade or store-bought
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves

FOR THE MEATBALLS

• 8 ounces ground beef
• 8 ounces ground pork
• 1 large egg, beaten
• 1/4 cup Panko
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground allspice
• Pinch of nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Preparation :

Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.
Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.

JOHN WAYNE CASSEROLE

 

Ingredients

• 2 pounds ground beef, cooked and drained
• 1 (1.25-ounce) packet taco seasoning
• 4 ounces sour cream
• 4 ounces mayonnaise
• 8 ounces Cheddar cheese, shredded and divided
• 1 yellow onion, sliced
• 2 cups biscuit mix
• 2 tomatoes, sliced
• 1 green bell pepper, sliced
• 1 (4-ounce) can sliced jalapeno peppers

Instructions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned.

Scalloped Potatoes

 

Ingredients

• 3 Tbs butter
• 3 Tbs all-purpose flour
• 2 tsp salt
• 1/4 tsp pepper
• 3 cups milk
• 6 cups potatoes , thinly sliced

Instructions

Melt butter in a large saucepan over medium-low heat. Stir in flour until smooth and bubbly. Stir in salt & pepper. Gradually add milk, stirring until thick and bubbly.
Add sliced potatoes to sauce. Cover and simmer for (approx) 8 min.Transfer mixture to a greased 12×8 baking dish. (sprinkle top with grated parmesan cheese if desired for a crispy crust)
Bake uncovered at 375F for (approx) 45 min

Slow Cooker Ham and Potato Soup

 

INGREDIENTS:

• 8 cups russet potatoes, diced
• 1 yellow onion, diced
• 2 large carrots, peeled and chopped
• 1/2 cup chopped celery
• 16 ounce Cubed Ham 2 packages of packages Smithfield Anytime
• Favorites™ Cubed Ham
• 1 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1/4 cup flour
• 4 cups chicken broth
• 1 1/2 cups heavy cream (you can also use milk – I used whole milk)
• ½ cup sour cream

INSTRUCTIONS:

1 ) Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.

2 ) Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much)

3 ) Add the flour, heavy cream/milk and sour cream and stir everything together.
Cover and cook on high for an additional 15 minutes

Creamy Beef Tips with Egg Noodles

 

Ingredients

• 2 pounds sirloin tips, cubed
• 1/2 yellow onion, chopped
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup milk
• 1/2 cup red wine
• 1 (1.25 ounce) package beef with onion soup mix
• 2 (16 ounce) packages egg noodles

Directions

Prep 10 m – 6 h 10 m – Ready In 6 h 20 m

Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Ladle beef tips mixture over egg noodles.

Calico Beans

 

Ingredients

• ½ cup bacon, chopped
• 1 pound lean ground beef
• 1 (15 ounce) can pork and beans
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can butter beans
• 1 (15 ounce) can lima beans, drained
• ½ cup ketchup
• 1 cup packed brown sugar
• 1 cup chopped onion
• 3 tablespoons white wine vinegar
• 1 teaspoon mustard powder
• ½ cup chopped celery

Directions

Preheat oven to 350 degrees F (175 C).

Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.

Cover and bake for 1 hour.