Easy Cheesy Garlic Breadsticks

Ingredients

1 (10 ounce) can prepared pizza crust

1 tablespoon butter, melted

1 cloves garlic, finely minced

1/2 cup mozzarella cheese, grated

1 tablespoon parmesan cheese

1 tablespoon dried basil

salt & pepper to taste

Preparation

1. Preheat oven to 425.

2. Mix butter and garlic in a small bowl and set aside.

3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

4. Sprinkle cheeses and spices evenly over the dough.

5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.

6. Bake for 10-12 minutes or until light golden brown.

7. Recut along each strip and remove from cooking sheet.

8. Serve sticks warm with marinara sauce.

I found this recipe at SugarApron.com.

Logan County Hamburgers (AKA Hamburger Grilled Cheese)

Ingredients

1.25 pounds Harter House Ground Chuck

1 large egg, lightly beaten

1 medium yellow onion, chopped

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

12 slices of white bread (Also great with Rye Bread)

Unsalted butter

American cheese or Velveeta  ( I like Velveeta)

Directions

In a large mixing bowl combine your egg, minced garlic, onion powder. garlic powder, salt, pepper, and hamburger.  Form into thin patties.

Cook on the grill or skillet until the hamburger is done.and place on paper towels to absorb the grease.  Set aside.

Add your chopped onion to a medium skillet along with 1 tablespoon of butter and cook until the onion is translucent and tender.

Butter both sides of your bread and place them in a skillet and cook one side until it cooks a nice golden brown.  Flip the bread over and immediately place your cheese slices on it along with the cooked onion.  Once the remaining sides of bread are golden and the cheese has melted, add your hamburger and assemble your sandwich.

If your cheese hasn't completely, you can place your bread pieces on a baking sheet under the broiler for 2-3 minutes to completely melt your cheese.

From:  The Best Blog Recipes

Michele's Baked Lasagna

Many years ago, I purchased R&F Brand Lasagna noodles.  I decided to save the recipe knowing someday I would not be able to find it. Sure enough, the parent company sold and today this brand no longer exists.   But I still have the recipe.  This recipe is my base. It is great as is, but I will enhance it, making it a little different each time.  I ALWAYS double the meat that is called for.

These are my ingredients.  I start with opening my wine, because I love to enjoy a glass as I cook.

Ingredients

1 lb. Lasagna noodles

3/4 lb. Ricotta (or full container)

2 eggs

4 Cups Meat Sauce - See below

1 lb. Mozzarella Cheese

4 Tbls or more, Grated Parmesan Cheese

1 1/2 Tsp Salt

1/2 Tsp Pepper

Meat Sauce

1 lb. or More Ground meat ( 1/2 beef - 1/2 Pork)  

    (Boston Burger works great and I like to add Italian Sausage.)

1/4 Cup Olive Oil

1 Large Onion

1/4 Cup Chopped Parsley

1 Clove Garlic, chopped or pressed

1 Carrot, grated

1 Can Tomatoes, chopped or mixed in blender for a few seconds

1 (6 oz) can Tomato Paste

1/2 Cup Dry Red Wine

12 oz. water

1 Tsp Salt

1/4 Tsp Pepper

1 Tsp Basil

Sauté onion, parsley, garlic and carrot in oil. Add meat and brown.

Add tomato paste, wine and water, salt, pepper and basil.  Simmer 1 hour.

Boil Lasagna 10 minutes in 6 Qts. salted water.  Add cold water until noodles can be handles.  Do NOT drain.

In a separate bowl mix eggs and ricotta.  Season to taste with salt and pepper.

 Grease Baking dish and arrange the bottom with parallel layers of lasagna.  Add 1/3 of Meat Sauce, 1/3 Ricotta mixture, 1/3 thin slices Mozzarella.  Sprinkle with grated Parmesan.  Cover with another layer of each, and a third layer of each.  Bake in moderate oven (350 degrees) for 30 minutes. 

Serves 8

I chopped my onion, added grated carrots, and pressed garlic.

Saute in 1/4 cup Olive Oil

I added 1 lb. each of

  Harter House Ground Round (95%  lean)

and Harter House homemade Italian Sausage.

At Harter House, all of our ground meats are ground fresh daily from our own trimmings, to ensure the freshest product for your family.

Brown the meat and drain the fat and oil from the pot.

I like to use Bounty paper towels to soak up the liquid.

I added basil rather than parsley.  I love the flavor of basil and I find that fresh spices add an extra kick that always wins the prize.

Next I added chopped Roasted Red Peppers, tomatoes, and tomato paste.

I added 1 cup Cabernet Wine and 1 cup water.

(a little different from the original recipe)

              

                                                       

Now, we let it simmer for an hour.

Next, I've set up my work station to layer each ingredient.

A little oil on the Pampered Chef Stone Bakeware. 

Layer noodles, meat sauce, Ricotta and egg mixture, Mozzarella slices, and Parmesan cheese. Repeat for three layers.  Then bake in a 350 degree oven 30-45 minutes. (since I made a larger amount, I cooked it a little longer)  Then I broiled the lasagna just long enough to make the cheese bubbly on top.

Finally, I made a Cheesy Garlic Bread with English Muffins.  Melted butter and garlic powder sprinkled on muffins and topped with shredded mozzarella.  Broil for about 8 minutes, till the cheese is browned a bit.

Cheeseburger Soup

INGREDIENTS

1 pound Harter House Ground Chuck 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (16 ounce) OR 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Author: Alyssa

The Recipe Critic

https://therecipecritic.com/cheeseburger-soup/

Recipe Adapted from Taste of Home

Beef and Bean Burritos with Chile Peppers

Do you have a favorite recipe that your whole family loves and asks for regularly?  For our family, this is one of those recipes.  I know your family will enjoy it as much as mine!   ~Shelly

Yields: 4 Servings

Prep Time: 30 Minutes

Ingredients:

2 tablespoons vegetable oil
1/2 medium white onion, chopped
1 small leek (tough green part of stalk removed and discarded), cleaned and thinly-sliced
4 cloves garlic, chopped
1 1/2 pounds Harter House Ground Chuck 

Salt and freshly-ground pepper to taste
Cumin, Oregano, and Chili Powder, to taste
1 roasted Chili Pepper, chopped
1 can (7 ounces) of Enchilada Sauce (reserve remaining 1/2 can to drizzle over rolled burritos before baking)
Refried Bean Mixture (see recipe below)
Flour tortillas
Cilantro leaves for garnish

Preparation:

In a large sauté pan or frying pan over medium-high heat, heat the vegetable oil. Add the onion and leek; cook until fragrant. Add garlic and cook 1 minute more. Add ground sirloin and sauté until brown. Add salt, pepper, cumin, oregano, and chili powder to taste. Add the Chile pepper and 1/2 can Enchilada Sauce; stir mixture well. Turn heat to medium low and gently simmer until the meat has absorbed all the sauce.

Prepare Refried Bean Mixture.

When ready to serve, heat the flour tortillas in the microwave for 1 minute. Spread each warm tortilla with some prepared Refried Bean Mixture and then some prepared Beef Mixture. Roll the prepared tortillas up enchilada style and place on microwave-safe serving dish. 

Drizzle remaining 1/2 can Enchilada Sauce over the top and sprinkle with the grated cheddar cheese. Microwave until cheese is melted and the burritos are hot. Garnish with fresh cilantro leaves, and more Enchilada Sauce, if desired.

Optional garnishes: sour cream, salsa, Guacamole, and/or pico de gallo

Serve immediately.

Makes 4 servings.

  

Refried Bean Mixture: 

1 tablespoon vegetable oil
1/2 medium red onion, chopped
4 cloves garlic, chopped
1 can (16 ounces) refried beans
1 roasted Chili Pepper, chopped
2 strips bacon, browned to crispy and broken into pieces
1 tablespoon of your favorite hot sauce or taco sauce

In a saucepan, heat 1 tablespoon vegetable oil, add red onion and sauté until fragrant. Add garlic and sauté 1 minute more. Add refried beans, Chile Pepper, bacon, and hot sauce. Mix well and gently heat on low for approximately 20 minutes.

Adapted from What's Cooking America

Photo by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.