Frankenbeaniecheesyburger Casserole

I had a whole bunch of leftover ingredients in the fridge.  Half of an onion, a quarter of another, some ground beef, a couple hot dogs, biscuits, a few slices of American cheese, a pat of butter.  So, that became dinner.  I dubbed it A whole big pile of awesomeness OMG this doesn't suck.   For the purposes of a recipe I'll call it Frankenbeaniecheesyburger Casserole.

It was awesome!  And there were no leftovers.  Yummly in my tummly.

Frankenbeaniecheesyburger Casserole

1 Tube Buttermilk Biscuits
2 Tsp. Vegetable Oil
1/2 Large Onion, Chopped
1/2 Lb. Ground Beef
1 Tbsp Butter
2 Hot Dogs, Sliced
8 Slices American Cheese
2 11-oz Cans Pork and Beans

Preheat oven to 400°F.  

Press biscuits into a pie pan or small cast iron skillet to form a crust.  Bake for 5 minutes and remove from the oven.










In a separate skillet, heat oil over medium high heat.  Cook onions in oil until they start to brown.  Add ground beef and season with salt and pepper (I use Tony Chachere Creole Seasoning).  Cook until meat is brown and crumbly.

When meat is cooked, drain off the fat and pile on top of partially cooked biscuits.   Top with four slices of American cheese.

In the same pan the ground beef was cooked in, melt the butter.  Add the cut up hot dogs and cook until browned.  Pour contents of the skillet over the American cheese slices.

Top with one can of baked beans.  Then lay the last four slices of cheese on top of the beans.

Pour the last can of beans over the cheese and make sure the cheese is covered so it doesn't brown.

Turn oven down to 350°F and bake casserole for 15 minutes.

Remove from oven and allow to cool for a few minutes and serve.

Enjoy!

Classic Green Bean Casserole

I recently made a baked ham and one of the things I like best as a side dish to ham is green bean casserole.  I've made several different variations of this recipe but this one is THE best I've ever made . . . rich, cream and delicious.







Classic Green Bean Casserole

1 28 Ounce Can Cut Green Beans, Drained
1  10 3/4 Ounce Can Cream of Mushroom Soup
3/4 Cup Mi1k
1/4 Tsp Pepper
1 Can French-Fried Onions

In a small casserole dish, combine soup, milk, and pepper in a 3 quart casserole; mix well. 

Stir in beans and 1/2 of French-fried onions.

Bake at 350°F for 30 minutes or until hot and bubbly.

Stir. Sprinkle with remaining onions. 

Bake 5 minutes or until onions are golden.

Lord of the flies . . .

I’m a girl . . . I admit it.  I’m not a particularly girly-girl but I am about some things.  Bugs are one of those things . . . they’re yucky.  I tolerate them in their natural environment . . . which is to say that if they stay outside where they belong then they don’t bother me.  It’s when they invade my domain that they freak me out.

 

At work, my boss is the designated icky critter killer.  He’s affable about it . . . if one of us screams “spider” he comes and squishes it.  It’s quite a nice arrangement.  Bugs are gone and their smooshed little bodies are removed from the office.  It works for me.

Our server room was recently invaded by a horde of flies.   We don’t know where they came from as it’s a closed environment, but they managed to get in there somehow . . . perhaps a tear in the fabric of space, who knows?  Anyway, these weren’t just any ordinary little annoying houseflies . . . no, these suckers were jumbo sized; capable of making off with a puppy or possibly even a small child. 

Once again, we called upon the boss.  And he did it . . . he seriously kicked some fly butt!  How was it that he so effectively accomplished this feat of creepy crawler carnage? A miracle of science . . . Zap-A-Bug Racket.  Awesomeness!

So, we locked him in the server room armed only with his electrified tennis racket of insect terror.  Within seconds we could here popping and see flashes of light through the small window in the door as he zapped those flies one after another.  It was like a high tech fly swatting ballet . . . sans music . . . leap zap! flash!, dash zap! flash!, jump zap! flash!. Soon there were fly carcasses all over the floor.  But these weren’t any ordinary flies!  Oh no!  These were zombie flies.  After a few minutes some of them began twitching and taking to the air . . . seeking revenge . . . and possibly even braaaaaiiinnnnzzzzzzzzzz.  These undead creatures required a mega zappity-zap-zap . . . pop! pop! pop! flash!

It would have been really cool if it hadn’t been so god-awful disgusting! 

He managed to get all the flies, and I’m not talking about one or two flies . . . or even a dozen . . . at the end of the day he ended up killing forty or more of the buzzing beasties.  Plus a baby tarantula in the ladies room, which curled in upon itself quite crispified.

In past centuries, a maiden would have written poetry and sung sonnets for such a hero.  Yeah . . . uhm . . . not happenin’.  But I do appreciate his effort!











Country Chicken Casserole


Quick, easy and delicious . . . 

1 (10.75 Ounce) Can  Condensed Cream Of Celery Soup 

1 (10.75 Ounce) Can Condensed Cream Of Potato Soup

1 Cup Milk

1/4 Teaspoon Dried Thyme Leaves, Crushed

1/8 Teaspoon Ground Black Pepper

2 Cans Mixed Vegetables, Drained

2 Cups Cubed Cooked Chicken Or Turkey

4 Cups Prepared Pseasoned Stuffing

2 Tbsp Butter

Mix soups, milk, thyme, pepper, vegetables and chicken in 3-quart shallow baking dish.

Top with stuffing.  Cut up butter and scatter on top of stuffing.

Bake at 400 degrees F for 25 minutes or until hot.

...and the entire rigmarole disgusted me.

Today is tax day in the good ol’ U.S.-of-A.  The long and short of it?  It’s a day when we . . . the hardworking citizens of this great land . . .  get to figure out what we’ve earned vs. what we owe our bloated government.  It’s a lot of rigmarole to go through . . . but we all have to do it . . . well, the 52% of those of us who actually pay taxes, that is.

Rigmarole . . . a word that seems to be nonsensical but it is, in fact, a sensical word.  It is variation of a medieval term . . . Ragman’s Roll.

For those of you who have some knowledge of Scottish history . . . or have at the very least watched the movie Braveheart . . . you may have some familiarity with the term.

In 1291, before John Balliol took the Scots throne, each of the Scottish nobility and gentry had to recognize Edward I as their sovereign.  They signed a series of scrolls that included the English statutes to which that agreed to abide by.  The document was known as the Rageman.

Rageman was further used during Edward’s reign on a document that appointed official justices.  Rageman Roll eventually became the common term for the court documents . . . or scrolls . . . on which accusations were officially recorded.

In a mockery of the Ragman's Rolls . . . a game with the same name was played.  It involved a pile of rolled-up pieces of paper tied with string.  Each scroll, purportedly written by King Ragman, was inscribed with the description of a character written in verse. Each person would choose a roll and read what was written inside.  The contents were supposed to reveal the reader's "true nature," aloud to the great merriment of the group.  Ah . . . simpler times. 

Philly Cheese Steak Casserole

1lb Wide Egg Noodles

1-1/2 Lb. Beef, Boneless Sirloin Steak, About 3/4 Inch Thick

1/2 Teaspoon Pepper

2 Medium Onions, Chopped

2 Garlic Cloves, Minced or Finely Chopped

1 Green Bell Pepper, Chopped

1 (14 Oz.) Can Reduced Beef Broth

1/4 Cup All-Purpose Flour

1/2 Cup Half-And-Half

1 Tablespoon Dijon Mustard

2 Cups Cheddar Cheese, Reduced-Fat Or Regular, Shredded

Pre-heat oven to 350 degrees F.  Spray a 9 x 13 inch glass baking dish with cooking spray. 

Cook and drain noodles as directed on package.

Meanwhile, remove any fat from beef.  Cut beef into 3/4 inch pieces.

Cook beef and pepper in skillet 3-4 minutes, stirring occasionally, until beef is lightly brown.  Stir in onions and bell pepper; cook 2 minutes, stirring occasionally.  Spoon into baking dish.

In medium bowl, beat broth and flour with wire whisk until smooth.  Add to skillet and heat to boiling.  Cook, stirring constantly, 

until mixture thickens.  Remove from heat.

Stir in half-and-half and mustard. Spoon over beef mixture.  Stir in cooked noodles.  Cover and bake for 40 minutes.  Sprinkle with cheese.  Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.

Tastes like chicken

To me, Thanksgiving is the bestest meal ever.  What's not to like?  Turkey, cranberry sauce, and carb overload . . . stuffing, smashed taters, corn, bread . . . you get the picture.  So, throughout the year I try to find ways of experience this yummiest of meals without going through all the work to make a full-on turkey feast.  

After one such meal, talking to hubby I find out that he can't taste the difference between turkey and chicken.  Really?  Is he for real? Yeah . . . he is.  I don't know how he can't tell the difference.  That's like saying you can't tell the difference between an orange and a mandarin . . . same family . . . totally different taste.

Perhaps I have a more refined or cultivated palate but turkey has a unique taste to it that is hard to describe, but it tastes very different from chicken. 




Anyhoo . . . have you ever noticed how many things actually do taste like chicken?  And, I'm not just talking poultry, here.  I've heard people describe rattle snake, rabbit and . . . gulp . . . cat as tasting like chicken.  It's like God got bored of making up different flavors after making chicken and made everything else taste like that.  Just a theory.

Turkey & Stuffing Roll Ups

12 Slices Deli Roasted Turkey Breast 

1 - (6oz) Package Stove Top Stuffing Or Homemade

2 Cups 2  Prepared Turkey Gravy

1 - 10 Oz Can Cream Of Chicken Soup

Prepare stuffing according to package directions and set aside. Prepare gravy according to packet directions or use jarred gravy add the soup and mix until blended.

Spoon 1/4 cup stuffing onto each turkey slice. Roll up and place seam side down in a greased 9 x 13 inch baking pan. Continue rolling the remaining turkey slices.

Pour gravy mixture over turkey rolls and cover with foil. Bake at 350 degrees for 30 minutes or until bubbly. Recipe yields 12 turkey rolls.

Why I Like Velveeta

Velveeta . . . you know the stuff.  It can barely be called cheese . . . and it’s not really, not even to the USFDA.  It’s considered a processed cheese food product.   I like the fact that they had to include the word 'food' in the classification.  Like there was a question about whether or not it's food . . . well, maybe there is. 

I’ll admit that I like it.  Like spam . . . it has its place in my kitchen but by no means would I put it up there with my beloved super sharp cheddar or luscious creamy brie. 

I've noticed that, depending on where I shop, I may find it in the refrigerated dairy section or I may find it on a shelf somewhere else in the store.  The question is . . . does it need to be refrigerated?  Well, no . . . not really.  

It is shelf stable because it is so very, very ultra-super-duper highly pasteurized and it’s not truly cheese and it is vacuum sealed it actually does not need to be kept cold.  Some would argue that you don’t even need to refrigerate it after it’s been opened . . . well, I err on the side of caution and not go that far. 

Velveeta has a longevity that rivals uranium but to keep it fresh it’s best stored in an airtight container after you’ve opened it.  Refrigerate or not . . . I’ll leave that up to you. 

For those of you cringing over the thought of consuming Velveeta . . . remember when the power went out for weeks and weeks in parts of the country after Hurricane Rita and the subsequent snow storm?  Well, because Velveeta has such a long shelf life it is excellent to keep on hand to go with your long or short term survival supplies.  It’s great for camping, too.

Just remember that as well as Velveeta keeps it does lose some quality over time . . . yes, I know, quality is a relative term.  Whatever  . . . just make sure you mark the date of your stored Velveeta.

If you’re a fisherman . . . keep a plastic container of Velveeta in your fishing tackle box.  Believe it or not, trout like the stuff . . . whether a week old or a year old, they don’t care.  

And if you want to give those fishies an extra special treat, stuff a piece of garlic into the inside of the cheese ball . . . you’ll have cheesy garlic stuffed trout on your table in no time . . . well, processed cheese food product and garlic stuffed trout, anyway.

Enjoy!

Cheesy Chicken Spaghetti

2 Cups Cooked and Shredded Chicken

4 Cups (8 oz. Dry) Cooked Spaghetti

8 Oz. Velveeta {Or More}, Melted

1 Can Cream Of Chicken Soup

1 Can Green Chilies {Or A Can Of Tomatoes With Green Chilies}

1/2 Tsp. Garlic Powder

Mix altogether and pour into a greased 9x13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 min. or until bubbly.

Good day, sir ... I said good day

You know what I can’t stand?  No, I guess you don’t so I will tell you.

Store greeters.  I don’t dislike them on a personal level.  I’m sure that they are quite lovely and pleasant people.  I just have an aversion to what they do.  You see, I don’t particularly like talking to people . . . especially strangers.  Perhaps it was my upbringing . . . stranger danger!  stranger danger!   I don’t know but . . . with the exception of my beloved hubby and my angsty teenager . . . on any given day I would be happy not to have to talk to anyone . . . at all. 

So, when I walk into a store and am practically forced to speak to someone . . . someone I don’t know . . .  it goads me somewhat.  Since . . . again because of how I was raised  . . . I can’t bring myself to be rude and ignore them.  I feel compelled . . . nay . . . obligated to respond in kind . . . and kindly.   That makes irks me.

I just want to go about my business, collect my items to purchase, pay for them and leave . . . without having to say a word to anyone.  Is that too much to ask?

What’s worse is that I can’t avoid them.  They’re right there . . . standing there . . . waiting to welcome me (or any other person who strolls through the door).    And when I leave . . . they’re right there . . . standing there . . . waiting to wish me (or any other person who is departing the store) a pleasant day.  

And that’s they’re job.  They get paid to do this.

That is all I have to say about that.

And don't even get me started on the people hanging around malls and store trying to ask people survey questions . . . 

Sausage Stuffing Casserole Recipe

1 Pound Pork Sausage

1/2 Cup Onion, Chopped

2 Stalks Celery, Chopped

2 Tablespoons Melted Butter Or Margarine

3 Cups Herb Seasoned Stuffing Mix

2 Cans (15 Ounce Size) Cream Style Corn

   or one recipe Creamed Corn

1 Teaspoon Parsley Flakes

Cut sausage into 1 inch pieces. 

In a skillet, cook sausage, onion and celery till vegetables are tender and meat no longer is pink. Drain off excess fat.

Stir melted butter or margarine into 1 cup of the stuffing mix; set aside to use as a topper.

In a bowl, combine the cream-style corn with sausage, onion, celery and parsley. Stir in remaining stuffing mix.

Spoon into a 2-quart casserole. Spoon the 1 cup reserved stuffing mix over top.

Bake the casserole, uncovered, at 375 degrees F for about 35 minutes or till bubbly and browned.

Let there be space in your togetherness

Can someone please tell me what’s so elusive about that concept of ‘personal space’?

I don’t know you . . . don’t touch me.  I barely know you . . . don’t hug me.  Hell, for that matter, don’t even talk to me!

I’ve had people approach me to discuss some topic or other.  That’s cool, I’m okay with that . . . for the most part.  It’s when they keeping coming to the point where I’m backing up  . . . and backing up . . . until I hit a wall and there’s no place left to go.  I nearly go into flight or fight mode.  The point is . . . I don’t need to know that you forgot to put on your deodorant that morning or that you ate a bushel of garlic for dinner last night.  Get out of my face!

In Western culture the generally accepted amount of personal space between two people who are not intimate is anywhere between 1.5 to 4 feet.  I would tend towards the further end of that spectrum.  There are other cultures where the idea of personal space has all but been eradicated do to crowded living conditions.  But that’s not here and that’s certainly not me!

There’s a reason I’m no longer a beautician and work with computers.  There’s by far . . . and beyond . . . less personal contact.  Guess what I like best about my bartending job . . .  the physical barrier.  That and if someone gets out of hand I can bop them on the head with a baton. 

Don’t get me wrong.  I don’t mind being touched.  It’s just a matter of whom I am being touch by.  Hubby . . . he can touch me all over . . . and over again . . . rowr.  My friends . . . friends not acquaintances . . . can be touchy, huggy . . . to a degree . . . and some more than others.   But, if I barely know you or don’t know you at all?  Step off, buddy!  And, if you're not sure where you stand then you probably shouldn't get too close.

Scientifically, there is a section of your brain that is hardwired to repel close human contact; except, of course, when sex is a possibility.   That is why, as far as I’m concerned, hubby has zero personal space . . . I’m all into that space as often as logistically possible.  Anyhoo . . . the reaction to be repulsed by close personal contact is thought to be a throw back to the days when someone would snatch your woman by the hair and drag her off to their cave . . . or your food. 

Consider this an education in personal space etiquette . . . and a warning.  

Stuffed Zucchini Casserole

2 Medium Zucchini, Chopped

1 Medium Onions, Minced

1 (7 Ounce) Cans Roasted Red Peppers, Chopped

1/2 Green Peppers, Chopped

2 Garlic Cloves

1 Tomato Chopped

1/4-1/2 Teaspoon Oregano

Salt And Pepper

3/4 Lb Ground Beef

Olive Oil

8 Slices Cheese

2 Tbsp Butter

1 Cup Bread Crumbs

Heat olive oil in a fairly large skillet.

Sauté garlic first, then add onions, green pepper, and oregano.

When the veggies begin to soften, add ground meat.  Season with salt and pepper, and brown until cooked through.

Drain off any excess grease. And put into a large bowl. 

Saute tomatoes in olive oil until they begin to soften.  Add to meat mixture.

Saute zucchini in olive oil until they start to brown.  Add to meat mixture.

Mix the meat mixture, tomatoes zucchini together.  Mix in roasted red peppers and cheese.   Pour into a 9x13 greased casserole dish.

Melt butter in a skillet and add the bread crumbs.  Mix thoroughly and spread overtop of zucchini casserole.

  

Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.

Serve hot.