Saturday, September 20, 2014

Halloween Mini Cheeseburger Pies

These are wonderful and easy to have on hand for quick lunches.
The only problem we had is that even though I made a double batch, we still ran out.

Halloween Mini Cheeseburger Pies

Burger Mixture:

·         ½ lb lean (at least 80%) ground beef
·         ½ lb ground pork
·         1 large onion, chopped (1 cup)
·         1 tablespoon Worcestershire sauce
·         1 teaspoon garlic salt
·         1 cup shredded Sharp cheese (4 oz.)

Baking Mixture:

·         ½ cup milk
·         ½ cup of your favourite Baking Mix (I used Bisquick)
·         2 eggs

Garnishes, if desired

10 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard


1.       Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2.       In 10-inch skillet, cook beef, pork and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

3.       In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

4.       Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

Happy Cooking

Sunday, September 14, 2014

Easy Ground Beef Casserole with Potatoes and Veggies

A hearty family dinner packed into one casserole dish.

Easy Ground Beef Casserole with Potatoes and Veggies


·         1 lb. ground beef
·         1 medium onion
·         1 large red pepper
·         2 cups frozen green beans
·         1 teaspoon chopped garlic
·         Paprika and pepper
·         4 medium-sized potatoes
·         1 tablespoon of butter
·         1/4 teaspoon granulated garlic
·         1/4 teaspoon salt
·         1 teaspoon Dijon mustard
·         1/2 a cup milk
·         1 egg
·         3/4 cup shredded cheese


1.       Prep: Peel (4 medium-sized) potatoes & slice. Cover with water and bring to a boil; once boiling, reduce to medium heat and cook for around 14 additional minutes until tender. Meanwhile, dice onion and red pepper.

2.       Brown ground beef.  Add onions and peppers, chopped garlic and frozen green beans Season with a generous amount of paprika and pepper. Cook 5-10 minutes longer until the onions are softened and green beans tender. 

3.       MASH POTATOES: When the potatoes are done, drain them in a colander. In the now empty pot, put butter, granulated garlic, salt, Dijon mustard and 1/2 a cup milk. When the butter is melted, add the potatoes back into the pan and mash them. Stir in 1 beaten egg.

4.       ASSEMBLE: Spray an 11-cup capacity casserole dish with canola oil and spread the meat/veggie mix across the bottom. Sprinkle shredded cheese (1/2 cup). Cover with dollops of mashed potato and spread into an even layer. Sprinkle with an additional shredded cheese (1/4 cup) and a little paprika.

5.       BAKE: Bake for 20-24 minutes in a 400F oven. 

Happy Cooking

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