Hamburger Macaroni Soup

I've been sick for a couple days and mom is always telling me soup is the way to kick a cold. So here's my quick and easy way to get better.

Ingredients
1 lb of ground beef 80/20
1 cup of elbow macaroni
1 can of diced tomatoes
2 stalks of celery diced
2 large carrots peeled and diced
1/2 onion diced
4 cloves of garlic minced
4 cups beef broth
1 Tbls olive oil

Preparation
In a sauce pan partially cook macaroni. In a skillet over medium heat add olive oil, then add garlic, onions, carrots and celery and cook till translucent, then add beef and brown. Once meat it browned drain grease and set aside. Once macaroni is partially cooked, drain and keep in sauce pan. Add vegetable and meat mixture, then add tomatoes and beef broth and simmer till pasta is cooked. To thicken broth a little save 1/4 cup of pasta water and add.  Salt and pepper to taste and enjoy.

For a little kick add some Parmesan cheese.

French Pie

Okay so this recipe came out of me being indecisive. I couldn't decide if I wanted Shepherds pie or if I wanted pot pie, so I caved and came up with this. Yes, I know there are variations of meat pies, and no, I'm not talking about the kind Mrs. Lovette made...**shudders** Mine are made with real beef, no pussy cats and toast, and DEFINATELY no Human remains...You will not be having a little priest with me.

You will need to preheat the oven to 350

Ingredients
2 carrots - peeled and diced
1 1/2 onions - diced
3 stalks of celery - diced
4 cloves of garlic - minced
2 Tbs Italian seasoning
1 lb of ground beef (I used 80/20)
2 large potatoes  -diced
2 tbs of butter (I used Smart Balance)
2 cubes of beef bullion
2 Tbs Worcestershire sauce
1 pkg pie crust (I use Pillsbury ready crust)
In a large stock pot, add butter, onions, celery, carrots, potatoes, onions and garlic, add seasoning, Worcestershire sauce, and bullion cubes. Cover and let steam and simmer for a few minutes mixing occasionally. Once the onions look translucent, add beef and cook till brown, mixture will create its own gravy.

Put pie plate on cookie sheet, and then put 1 pie crust in pie pan and then scoop mixture into crust, mixture will mound up this will be okay. When all mixture is in  add second crust to pie and cut 4 small knife vents into the crust to let the steam out. Bake until crust is golden brown.

Serve with or without brown gravy, its up to you. Enjoy!

HOBO Biscuits

Mama's Hobo Biscuits
2 cans of Pillsbury grands biscuits. The jumbo ones work the best
6 eggs scrambled
1 lb breakfast sausage
1 block Cabot sharp cheddar cheese - diced or shredded
2 Tbs Real Vermont maple syrup
3 granny smith apples - cored, peeled and diced

Set the Oven to 350 degrees.

In a skillet brown sausage, once sausage is browned, add the maple syrup and  cook some more. Put in a bowl to cool. Scramble eggs and place in bowl with sausage. Add cheese and apples and blend well. Take the biscuits and flatten out till its almost the size of a small plate. (about 4-6 inches across)
scoop two heaping spoonfulls into center of flattened biscuit and then fold over onto itself pinching the dough together to seal.  Place on baking sheet keeping 2 inches between rolls and bake for 15 minutes or until golden brown. Serve and enjoy.

Substitues: I have also made these with ham and bacon instead of sausage. You can also turn these from breakfast to dinner with chicken apples cheddar and bacon.

Recipe from The best mom ever....MINE

Holiday Happenings

I'm sorry to the three people who actually read this. Okay enough being cynical I'm going to write this just because I want to. I have a few more recipes under my belt that were an extreme success, so here they go.

Vermont Cheddar Stuffing
1 bag of the Stuffing mix
2 stalks of celery (diced)
3 cloves of garlic
1 small onion (diced)
2 carrots (peeled, diced)
1 stick of butter at room temperature
1/2 pound ground sausage
1 block Cabot extra sharp Vermont Cheddar Cheese, cut into 1/2 inch cubes
3 granny smith apples, peeled, cored and diced
1 1/2cups chicken stock
2 Tbs of Italian seasoning

In a large skillet brown sausag. Once sausage is browned, drain grease from sausage. In the pan used to brown the sausage, add one Tbs of butter and add carrots, onions, garlic and celery to the pan and saute till onions are translucent. Add Stuffing mix to vegetables and stir, adding in the chicken stock and then the butter, mix well till mixture is saturated. Once mixture has cooled, add diced apples, cheese and sausage to mixture, then blend well. Grease a 9x13 inch pan and add mixture to the pan and bake @ 350 till golden brown. Serve and enjoy.


Ham Glaze
2 cups of cherry coke
1 cup brown sugar
1 cup of yellow mustard
1 tsp clove

Add two cups of cherry coke into small sauce pan. bring to boil add brown sugar mustard and clove mix well then drizzle over ham and bake. Add sparingly over ham till done. Enjoy.