RECIPE: Cheeseburger Soup

Another new recipe for the new year! This is a new soup in the pressure cooker that I basically just made up as I went. It turned out pretty yummy and it was super quick and easy. 

Cheeseburger Soup 

Ingredients:

1lb ground beef
1/2 tbs fresh minced garlic 

32 oz beef broth
1 small onion, diced 
1 carrot, peeled and diced

1 celery stalk, diced   

1 can petite diced tomatoes, do not drain 

1/2 tsp paprika
1/4 tsp salt

1/8 tsp pepper
1/2 tsp Worcestershire sauce 
16oz Velveeta cheese, cubed
16oz elbow macaroni, prepared according to package

Directions:

1. Brown ground beef with minced garlic and drain. 

2. Combine beef broth, ground beef, onion, carrot, celery, paprika, salt, pepper, and Worcestershire sauce in the pressure cooker pot and stir. 

3. Pour the diced tomatoes in the pot then topped with the cubes of Velveeta cheese. Do not stir.

4. Set the pressure cooker to "Soup" and cook for 5 minutes. Carefully quick release the pressure when finished. 

5. Stir in elbow macaroni and serve. 

You can serve topped with crackers, corn chips, or whatever else you like! The picture below is of Johnny's bowl...he likes to add a lot more pepper. ;) 

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RECIPE: Sloppy Joes & Cheese Peas

This is a recipe from my childhood...this is how my mom has always made it. I just finally got around to actually measuring ingredients this time. :P  Usually I just dump some in and go. They're SUPER easy to make and they taste delicious!

Sloppy Joes

Ingredients:

3 lb ground beef
1.5 cups ketchup
1 tbs dried onion

Directions: 

1. Brown hamburger and drain. 
2. Return hamburger to pan. Combine ketchup and dried onion with hamburger and stir. 
3. Simmer until heated through. 

Cheese Peas

Ingredients:

1 can young sweet peas, drained
1 pouch Velveeta cheese sauce

Directions: 

1. Pour peas into microwave-safe bowl. 
2. Pour Velveeta cheese sauce on top of peas. 
3. Heat peas in microwave for 2 minutes. Stir. 
4. Heat peas in microwave for 1 minute. Stir and serve. 

And that's it! Super easy! 

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RECIPE: Salisbury Steak

Johnny has been asking for Salisbury steak forever and I just never get around to making it because I'm not a huge fan of it in general :P But I had leftovers to eat tonight, so I decided to surprise Johnny and make it for him. He thought it was very much worth the wait. ;) Aubry was actually awake when I finished making dinner and she had some...she liked it, too. However...I forgot to take a picture! So I'll have to take a picture next time and then I'll add it to this post. :)

Salisbury Steak

Ingredients:

STEAK

1 lb ground beef

1 large egg, beaten

1/2 cup bread crumbs

1 tsp ketchup

1 tsp worcestershire sauce

1 tsp ground mustard

1/2 tsp garlic salt

1/2 tsp pepper

2 tsp French onion soup

GRAVY:

1 can beef broth 

1 tbs cornstarch 

remaining can of french onion soup 

1 tsp worchestershire sauce 

1 4oz can sliced whole mushrooms

Directions:

1. Combine all the steak ingredients together in a bowl. Shape into 4 oval patties about 1 in thick. 

2. In a skillet on medium-high heat, brown the steak patties for about 1-2 minutes on each side until browned on the outside. Remove from skillet.   

3. Mix 1/4 cup of beef broth with the cornstarch in a small bowl. 
4. Pour remaining can of beef broth into skillet. Pour in cornstarch mixture. Stir over medium heat until slightly thickened.

5. Add French onion soup, Worcestershire sauce, and mushrooms. Stir then add steak patties to the gravy. 

6. Cover and heat for about 7 minutes, then flip steaks and cook for another 7 minutes or until middle of patties register at 160 degrees. Turn off heat and serve over mashed potatoes.

RECIPE: Grill Air Fryer Combo Meatloaf

I realized that I actually don't have a meatloaf recipe on here! I actually tried meatloaf in my PowerXL Grill Air Fryer Combo last night for the first time and it was PERFECT. Honestly, I make it so much better in there than in the oven. I can cook it in the oven for two hours and it still comes out pink in the middle. Drives me CRAZY. But...I've since bought a digital thermometer with a probe that you can leave in the meat while cooking...and it's a game changer. I highly recommend one. I got mine for less than $20 on Amazon. You can even set an alarm that will beep at you when it gets to the desired temp. No more under/over cooked food! I forgot to take pictures the first night we had it...so I took pictures of my leftovers. Still yummy! :)   

PowerXL Grill Air Fryer Combo Meatloaf 

Ingredients:

2 lbs ground beef

2 large eggs

1/2 cup milk

1 tbs dried, minced onion 

2/3 cup bread crumbs

1/2 tsp garlic salt
Glaze:

1 cup ketchup 

1/4 cup brown sugar

1 tsp worcestershire sasuce 

1/2 tsp ground mustard

Directions:

1. Mix together all of the ingredients together for the meatloaf.  

2. Form into a square "loaf" and place on a plate and put in the fridge. 

3. Turn the PowerXL on and set to bake for 1 hour at 350 degrees and press start. Let it preheat with the empty grill plate. 

4. Once preheated, remove the meatloaf from the fridge and carefully place it on the grill plate. Close the air fryer lid. It will still say "add food" until you press start again.

5. I checked the meatloaf after about 20-30 minutes and covered it with aluminum foil as it was getting too brown on top. 

6. I use a thermometer with a probe that I can use inside the air fryer while it's cooking to keep track of the temperature. 

7. Mix all the ingredients together for the glaze. 

8. When the thermometer reads 150 degrees, top the meatloaf with the glaze. Continue cooking until the temperature in the middle reaches 160 degrees. 

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RECIPE: Beef and Mashed Potato Bake

I made another recipe last night and we're having leftovers tonight for dinner. :) As usual, it's a super easy recipe. Johnny actually had two big helpings of it. He said it's a lot like his tator tot casserole...just with mashed potatoes. Needless to say, he loved it. Ashlyn didn't even try it. :P Oh and I made this all in my Copper Chef pan because I could just use one pan for the stovetop and oven. 

Beef and Mashed Potato Bake

Ingredients:

2 lb ground hamburger
1 can cream of mushroom soup
1 can cream of celery soup

1/2 tsp garlic salt

1 can mixed vegetables, drained

2 24oz packages of Bob Evans Original mashed potatoes 

Directions: 

1. Preheat oven to 400 degrees. 
2. Brown hamburger and drain. 

3. Open a corner of both Bob Evans mashed potatoes. Heat them both at the same time (side by side) in the microwave for 5 minutes. Remove film and stir. 

4. In an oven-safe dish, combine ground beef, cream of mushroom soup, cream of celery soup, garlic salt, and mixed vegetables. Stir well then flatten and smooth the top with the back of the spoon. 

5. Top the mixture with the mashed potatoes in a single layer. I also smoothed the top of the mashed potatoes. 

6. Heat in the oven at 400 degrees for 15-20 minutes. 

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RECIPE: Easy Marzetti

I am a huge fan of easy recipes and shortcuts when I'm making dinner. I have a recipe for Marzetti that requires cutting up a lot of vegetables...but my back has been hurting a lot lately and I just don't wanna stand that long if I don't have to. So...we have Prego to save the day! ;) I actually doubled the recipe below so we'd have leftovers. :) 

Easy Marzetti

Ingredients:

1 lb ground hamburger
1 jar Prego Garden Harvest Chunky Combo Italian Sauce
1/2 tbs Worcestershire sauce  

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded mozzarella and parmesan blend cheese
8 oz penne pasta, prepared according to package

Directions: 

1. Preheat oven to 350 degrees. 
2. Brown hamburger and drain. 

3. Combine all ingredients in an oven-safe dish. 

4. Bake in the oven for about 15 minutes until cheese is all melted. 

Serve with garlic bread. 

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RECIPE: Baked Rotini

I was shocked when I didn't see this recipe on my blog. I came up with it several years ago and have made it several times since then. Aubry called and was not happy that I made it without telling her so she could come over and get some. ;) She likes all of the pasta dishes I make. I used to make this with Prego Leafy Greens, but that doesn't seem to be available in stores anymore. I hate when that happens! But it still tastes pretty good. :) And really, you could use whatever kind of spaghetti sauce you want...it doesn't have to be Prego. That's just the only spaghetti sauce that I personally like. ;)

Baked Rotini 

Ingredients:

1 lb ground beef
16 oz sour cream
1 cup mozzarella cheese
1 cup grated parmesan
12oz rotini Pasta
1 jar Prego Roasted Garlic & Herb
1 jar Prego Fresh Musroom
2 cups shredded Italian blend cheese 

Directions: 

1. Preheat oven to 350 degrees F. 
2. Prepare pasta according to package.
3. Brown hamburger and drain. Return to pan and mix with both jars of spaghetti sauce.
4. In a mixing bowl combine sour cream, mozzarella, and parmesan.
5. In a 9x13 baking dish, layer half of the meat sauce, half of the pasta, all of the sour cream mixture, the rest of the pasta, and then the rest of the meat sauce.
6. Spread a layer of the Italian blend cheese on top.
7. Bake for 30 minutes until cheese is melted.

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RECIPE: Mexican Lasagna

Well, yesterday was Taco Tuesday and I was in the mood to try something different. So I came up with a new recipe for Mexican Lasagna. Johnny wasn't sure about it when I told him my recipe, but he really liked it after I was done actually making it. :) And it's super easy to make! So even better! And it'll be one more Mexican dish we can throw in the rotation for Taco Tuesdays. :)

Mexican Lasagna 

Ingredients:

2 lbs of ground beef
2 pkgs taco seasoning (I use McCormick mild taco seasoning)

1 can refried beans

1 can Ro-Tel 

1 can tomato sauce 

8 oz sour cream 

1 can cream of celery soup 

16 oz. colby jack cheese 

1 pkg soft taco size flour tortillas 

top with optional chopped green onions and sliced black olives 

Directions: 

Preheat oven to 375 degrees. 

Brown hamburger and drain. Add taco seasoning, refried beans, Ro-Tel, and tomato sauce. Stir well.  

In a separate bowl, stir together sour cream and cream of celery soup. 

In a 9x13" pan, spread a thin layer of the sour cream mixture.  

Cover the sour cream mixture with 3 overlapping tortillas. 

Spoon half of the beef mixture on the tortillas. 

Cover with half of the sour cream mixture. 

Cover with half of the cheese. 

Cover with 3 overlapping tortillas. 

Spoon the other half of the beef mixture on the tortillas. Cover with three more tortillas. 

Cover with the remaining sour cream and then spread the rest of the cheese on top. 

Top with optional green onions and black olives. 

Bake at 375 degrees for about 15 minutes until the cheese is all melted. 

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RECIPE: Chili Cheese Soup

Every time I make Mexican Cheese Soup Johnny calls it cheese dip...because it's so much like the dip that has Velveeta, Ro-Tel, and ground beef. So even though the dip is thicker...he still makes the joke every time. But last time I made it, Johnny thought a chili variation might be tasty...so I told him I'd come up with something. :) So tonight...I made Chili Cheese Soup. :) It was really yummy! 

Chili Cheese Soup

Ingredients: 

1 1/2 lbs ground beef 

16 oz Velveeta

1 can chili ready diced tomatoes

1 can chili beans (pinto)

1 can chili beans (dark red kidney) 

1 can peas (I would've chosen corn, but Johnny wanted peas) 

Directions: 

1. Brown hamburger and drain. Add to slow cooker. 

2. Cut Velveeta into cubes. Add to slow cooker. 

3. Combine the remaining ingredients in the slower cooker. Do not drain any of the cans! This is what makes it a soup. 

4. Heat on low, stirring occasionally until all the Velveeta has melted. 

5. Serve with your choice of topping: Fritos, cornbread, crackers, etc. 

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Recipe: Goulash

I made Goulash for dinner tonight. Johnny really liked it. :) I used my 9.5" square copper chef pan to brown the hamburger and mix everything together and then put the pan directly in the oven so I only had to dirty one pan. However, you could transfer the mixture to a casserole or other oven-safe dish as well. 

Goulash 

Ingredients:

2 lbs ground hamburger
1 tbs dried, minced onion 
3 cans tomato sauce 
1 can Rotelle tomatoes 
1 tbs Worcestershire sauce 
1 tsp Italian seasoning
1 tsp garlic salt
1/4 tsp black pepper 
1 1/2 cup shredded Colby and Monterey Jack cheese
2 cups large elbow macaroni, prepared as directed on package

Directions: 

1. Preheat oven to 350 degrees. 
2. Brown hamburger and dried onion. Drain and return to pan.  
3. Combine the rest of the ingredients and mix well. 
4. Bake in the oven for about 15 minutes. 
5. Serve and enjoy! :) 

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A post shared by Candi Pride (@tinycandi) on May 1, 2020 at 7:38pm PDT

Recipe: Beef & Mozzarella Bake

So...today it was back to casserole dishes. ;) I tried another new recipe and it turned out really good. Even Ashlyn (who is usually very picky) had a full helping of it.

Beef & Mozzarella Bake 

Ingredients:

1 lb ground beef 
1 can condensed tomato soup 
1 can cream of mushroom soup
1 cup water
1 tsp crushed basil
1/2 tsp Italian seasoning 
1/8 tsp garlic powder 
3 cups shredded mozzarella, divided 
4 cups cooked medium-shell macaroni (3 cups dry) - or whatever pasta you have handy

Directions: 
Preheat oven to 375.
Brown hamburger and drain. Return to pan. 
Add soups, water, basil, Italian seasoning, garlic powder, 1 cup cheese, and macaroni. Stir. 
Spoon into 9x13 baking dish. Bake for 20 minutes until hot. 
Remove from oven and stir. Sprinkle 2 cups cheese on top. 
Bake for 5 more minutes or until cheese is melted. 

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A post shared by Candi Pride (@tinycandi) on Feb 1, 2020 at 8:06pm PST