A New Favorite

A friend recently introduced me to my new favorite meal--Bierocks! I loved them so much I've made them twice in the past two weeks!  The great part about these bierocks is they are super simple (blame Sandra Lee...)!  They are so wonderful I had to share! 

I browned 1 pound of beef with a small onion, pepper, and garlic salt in the skillet. In the sauce pan, I melted a half stick of butter and wilted 3 cups of fresh shredded cabbage on medium heat for approximately 5 minutes. (The recipe called for 2 cups, but I like a little extra.) After both were done, I mixed them together.

The first time I made these bierocks I used a loaf of Rhodes bread, but this time I decided to use individual Rhodes dinner rolls and it worked ssoo much better!  I had to roll each one out individually of course, but I didn't mind. I had my handy dandy Pampered Chef roller!

After I rolled out the dinner roll, I put 2-3 T. of the meat and cabbage mixture in the dough. My friend added a little Velveeta to each bierock and it tasted delicious so I did the same. (Can you really go wrong with Velveeta?) Then, I pulled each edge to the middle and placed it on a greased cookie sheet.

I only set out 16 rolls to rise, but had enough mixture left for 2 more bierocks. (Don't they look nice all lined up on the pan?)  I baked them at 350 for 15 minutes, took them out and buttered the tops, and then baked them for 5 more minutes.

They turned out as perfect as I knew they would! I wish I had the better camera out so you could see just how perfect they looked inside!  You will just have to try them out for yourself! 

Because I know that all posts are better with pictures of Logan, here is a picture of him playing in snow for the first time a couple of weeks ago. He refused to take his pacifier out, but he enjoyed himself. (You'll notice the broom in the background...Katy wouldn't go outside unless I swept her a path...)

Here is a quick video of Logan making his elephant sound. You have to listen closely or you might miss it! He doesn't "perform" very often so I am glad I caught it!

A Pleasant Surprise

Not too long ago, Brian and I were craving ice cream, so he ran to the littletinygrocerystore we have here in town. Most of the ice cream at this store has been in the freezer for years and has so much freezer burn on it you can't even get one scoop out... When he came home he said, "I got this. It was only $1.99 and I didn't want to spend $5 on crappy ice cream." But when we tried it, it was like the best ice cream we had ever had! Probably not the best, but we liked it so much, we haven't purchased anything else. So, the next time you are in the store, give the $1.99 ice cream a try. You might be pleasantly surprised!

Empanadas

Have more taco meat leftover?
Here is another quick and easy recipe using your leftever taco meat!

1. Make your favorite double pie crust or buy the pre-made crusts in the refigeration section.
(I used the crust recipe on the back of the Crisco can. It isn't my favorite, but it is quick and easy. For those of you out there who have never tried to make a pie crust, or say you "can't", it really isn't too hard to do. Stick to an easy recipe and just keep trying. You don't have to have any "pie making tools" either. When I started making them I rolled them out on my (clean) countertop using waxed paper on top, cutting the Crisco or butter in with a fork, and rolling them out with a plain vase (which actually worked really well). I did eventually buy a pie mat, pastry utensil, and rolling pin (which I wish I would have bought one without the handles...the one that looks like a tapered stick) but you don't need to go out and buy all of these things to just try it out. But enough about that...)

2. Put about 1/3 cup of meat mixture and however much cheese you want in one of the corners/edges. (Next time I think I will put some Lipton Taco Rice in there, and maybe a few jalapenos for Brian.)

3. Put the second crust on top of the first. Separate the empanadas and "fork" the edges closed.

5. Cook at 350 degrees for 20 minutes or until the crust is done (I keep touching them and when they are firm I take them out.)

6. Add your favorite sides and enjoy! (I would have normally made a cheese dip, but I had already started supper late and didn't want to dirty any more dishes...)

(I did have extra dough leftover that I sprinkled sugar and cinnamon on, baked, and ate for dessert, but that was gone before I remembered to take a picture!)

Peaches

I LOVE peaches. I love peach anything. Peach pie. Peach Jolly Ranchers. Peach candles. Peach jam. Peach yogurt. Peach ice cream. You get the idea... Well, every week I get an email from Betty Crocker herself, and a couple weeks ago they had a super simple (Did I just sound like Sandra Lee...?) recipe for a Peach Crisp. I am telling you--Simple! Three ingredients. Three Steps. I hadn't made anything for two weeks and I finally had a good 20 minutes today, so, I decided to try it out! I am telling you...TRY IT!

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained


1.Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.

2.In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.

3.Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

(http://www.bettycrocker.com/recipes.aspx/peach-crisp)

Random Pop Quiz Answer: Five People You Meet In Heaven -- "Today is Eddie's Birthday"

Stuffed Mexican Pasta Shells

Do you have leftover taco meat, or just looking for a new Mexican recipe? If so, I have the perfect recipe for you to try! I honestly cannot remember where I got this recipe, but if it was from one blog friends I apologize for not giving you credit. This recipe is so simple, delicious, and easy to follow!

1. Start boiling your Jumbo Shells (however many you think you'll need).

2. Add cream cheese (however much you want) to your taco meat in a skillet. (My taco meat contains beef, taco seasoning, Mexican beans, onions, and petite diced tomatoes.)

3. Spread 1/2 c. of taco sauce in the bottom of a greased dish.

4. Stuff your cooked pasta shells with the taco meat and cream cheese mixture, and place in dish.

5. Cover stuffed shells with desired amount of taco sauce.

6. Cook covered for 15 min. at 350.

7. Uncover, sprinkle with cheese and crushed tortilla chips, cook for 10 more min. at 350.

I love this recipe because each time I make it I do something a little different. Let me know how you spice your dish up! (You'll notice there is fried okra on the plate because we eat fried okra with anything!)

(Not a great picture, but the good camera is packed away in the hospital bag.)

Megan's Spicy Chicken Spaghetti Bake

My friend Megan recently gave me a new recipe that I have made twice. Brian and I both agree it is one of the best "casseroles" EVER and have decided to make it a staple on the Rankin Supper Idea List. So, without further ado...

The Ingredients:
2 big cans of chicken

2 cans of Rotel

2 cans Cream of Chicken soup

1 lb. of Velveeta

1 med-large green pepper

1 med-large onion

1/4 c. butter

1 pkg. spaghetti noodles

As you can see, I didn't follow the recipe exactly. I halved it for Brian and I, used "fun" noodles (but a few more than half the package), added corn because we had it, and crushed saltines on top before baking.



Step 1: Begin boiling you noodles. (Can add chicken bouillon is desired.)
Step 2: Dice and saute the green pepper and onion in the butter.


Step 3: Add the chicken (drain), Rotel (drain), Cream of Chicken soup, and Velveeta to the veggies. Cook until the Velveeta is melted. I added the corn at this time.





Step 4: Drain the noodles.
Step 5: Combine the noodles and other ingredients.
Step 6: Serve and eat OR bake at 350 degrees for 15-30 minutes (I baked mine for 20 min. in a 9x13 Pyrex).

Final DELICIOUS Product:

Is this a healthy meal? No, but I am telling you, TRY IT! You will love it-Promise! I have decided next time (which may be next week) that I will substitute cream cheese for some of the Velveeta. I just think it sounds good!

Big thanks to my mom who provided the chicken and Cream of Chicken soup...She didn't know it, until now, but I "shopped" in her pantry last weekend. These are the only 2 things I took-Promise!