Spaghetti Pie Ole

I found this recipe here and tweaked it a bit. It was super good. Everyone in my family loved it!
With the cumin it has a bit of a spanish taste to it (hence the name Spanish Pie Ole).

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded ***I used cheddar***
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained **** instead of this I used spaghetti sauce*****
3/4 cup sour cream
Directions:
Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes (I used spaghetti sauce here). Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through. YUM!!!

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Saturday Meatloaf

Another version of meatloaf. From the ward cookbook. With a sweet taste (from the sauce). Good stuff!

1 1/2 lbs ground beef
2/3 c. dry bread crumbs
1 c milk
2 eggs, slightly beaten
1/4 c. onion, chopped
1 tsp salt
1/8 tsp pepper
1/2 tsp sage
Catsup sauce

Combine all ingredients except sauce. Shape in loaf pan. Spread with catsup sauce. Bake 1 1/4 hours at 350.

Catsup sauce:
6 Tbsp. brown sugar
1/2 c. ketchup
1/2 tsp nutmeg
2 tsp. Dijon mustard

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What I'll be serving...

*****Edit: The barbecue was a hit. My SIL and MIL ended up bringing over a bloomin onion maker and a deep fryer for the onion rings and here's how they turned out. They tasted divine. I made some fry sauce (mayo & ketchup mixed) to eat with them. YUM YUM. And we had Angel Lush for dessert. We were STUFFFFFFED.

For Father's Day this year I wanted Josh to feel extra special (first year without his dad) so I've set up a barbecue for him with his whole family. His favorite genre of food would have to be steak (ironically my least favorite) so I set out on a mission to find a good recipe for cowboy steak. I think I have a winner in this one. SO here is my Father's Day suggestion (NOTE- it is not tried and true yet):

Cowboy Steak & Onion Rings, found here
courtesy of Coyote Cafe

4 rib eye steak, 1 1/2 inch thick bone-in (or t-bone steaks)
4 onions, cut into rings, 1/8th inch thick
3 cups milk
3 cups flour
1/2 cup chili powder
2 tablespoons cornstarch
2 teaspoons cornstarch
3 teaspoons salt
3 teaspoons cumin
2 teaspoons sugar
2 teaspoons paprika (hot Hungarian is best)
vegetable oil(for deep frying the onion rings)
salt and pepper salt and pepper
Directions
Bring steaks to room temperature before grilling.
Soak onions in milk for one hour, drain.
In a large bowl or pie pan mix together flour, chili powder, cornstarch, salt, cumin, sugar and paprika.
Dredge onions in flour mixture, shaking off any excess.
Heat oil in a large heavy frying pan (cast iron works well) and heat to 360-degrees F.
Add onions in batches, cooking until golden brown --BE CAREFUL - they cook fast (30-45 seconds). Transfer onion rings to paper towels to drain off excess grease.
Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat. Cook about 7-10 minutes per side, pouring off excess fat before turning. Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side).
Serve steaks with onion rings, baked potatoes and salsa, or as desired.

My in-laws are bringing other parts of the meal. But dessert will either be this or this.
What will you be serving?

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Beef Enchiladas

One of Josh's favorites. I can't find the exact recipe so this is from memory. But I made them tonight and they were good!


3 Tbsp. chili powder
1 Tbsp. sugar
3 Tbsp. flour
2 Tbsp. vegetable oil

1 (15 0z) can tomato sauce
2 c. water
1 1/2 tsp. cumin
3/4 tsp. garlic powder

1 lb. ground beef
1 pkg. shredded cheese (I used Mexican mix tonight)
8-12 corn tortillas

Preheat oven to 325. Mix first 4 ingredients til smooth in pot. Add next 4. Bring to boil then reduce heat to simmer. Simmer while finishing other components.
Brown beef. Pour red sauce into bottom of 9x13 pan to cover.
Spoon beef into corn tortillas. Add cheese. Roll up. Place seams down. Then add remaining red sauce. Top with more cheese. Bake at 325 for 45 mins or until cheese is bubbly.
I serve this with sour cream on the side.

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Masters Meatloaf

Not a big meatloaf fan here. I don't know why but I've never really liked it. I decided to make Heidi's version called Master Meatloaf. It was a sweeter version (probably why I liked it more than usual). Josh seemed to like it. And the kiddos too. No picture- sorry. Next time.
1 8 oz. can tomato sauce
1.5 pound lean, ground beef
1 c. oats (quick or regular)
1/2 c. plain bread crumbs
1 egg, slightly beaten
2 TBS. dried parsley
1 tsp. salt
1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well. I like to blend mine together with a fork.Place meat in 2 loaf pans. Bake for 40-45 minutes. Remove from oven and baste with:Savory Topping (mix all below ingredients until smooth)6 TBS. brown sugar1/2 c. catsup1/2 tsp. nutmeg1/2 tsp. salt1/4 tsp. pepper2 tsp. prepared mustardPlace pans back in oven for 15 minutes.

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Savory Pot Roast with Potatoes & Gravy

from The Essential Mormon Cookbook
6-8 large baking potatoes
1 (4-5 lb) pot roast
1 (1 oz) package dry instant soup mix
1 (26 oz) cream of mushroom soup

Srup potatoes and wrap in foil. Place on baking sheet and place in oven at same time and temp as pot roast.
Place roast on large piece of tin foil. Sprinkly dry onion soup mix over top of roast. Spoon mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil, folding edges securely. Place in roasting pan and bake at 350 for 4 hours. Unwrap roast carefully, transferring meat and gravy to seving platter. Slice thinly. Serve with baked potatoes. Serves 6-8.

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Best, Hands Down Sour Cream Enchiladas

I got this recipe here. She always has great recipes and plans for Menu Plan Monday. So I tried these out...they were good. Kind of a mix between my chicken and beef enchilada recipes I already have. It does make a TON though- I will half it next time.

1 lb ground beef or turkey OR 1 lb cubed chicken

1 can refried beans1/2 onion, diced

1 can diced green chilies

16 oz sour cream

1 can cream of mushroom soup ***Note, I just used 2 cans of cream of chicken****

1 can cream of chicken soup

2 lb cheddar cheese, shredded

12 burrito size flour tortillas

Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C)of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, burrito style (click for instructions). Place each rolled burrito touching one another, side by side on a large rectangular pan (it's okay if you need to use two pans for this). Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.Serves 12.

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Company Casserole

Company Casserole

courtesy of my mother-in-law Yvonne

My mother-in-law Yvonne gave me this recipe and I've re-worked it a bit. It's easy & good. Kids and adults like it!

1 lb. beef

1 c. sour cream

1 (8oz) pkg cream cheese, softened

1 c. cottage cheese
1 (smaller) jar spaghetti sauce
1/2- 1 full package any kind of noodles (we like macaroni noodles a lot though)
1/2 package mozzarella cheese

Brown beef. Add spaghetti sauce, heat thru til warm. Cook noodles according to directions on the package. In a bowl, combine cream cheese, sour cream, and cottage cheese. Layer starting with beef and sauce, then noodles, then sour cream/cream cheese/cottage cheese mix. Sprinkle a little mozzarella on top. Repeat layer. Finish off with nice layer of mozzarella cheese (you can use parmesan for the top instead of mozzarella, Josh doesn't like parmesan so I don't). Bake at 350 degrees for about 45 mins.

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