Test Kitchen Notes; a medium onion and 3 large garlic cloves may be added to the beef while browning

Servings 12-16

INGREDIENTS:

2 (8 ounce) tubes refrigerated crescent rolls

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/2 teaspoon garlic powder

1 pound ground beef

1 envelope taco seasoning

1 (4  ounce) can sliced ripe olives, drained

2 medium tomatoes, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese

chopped green onions

shredded lettuce

INSTRUCTIONS:————————————

Unroll crescent roll dough and place in an ungreased 15  x 10-inch baking pan.

Flatten dough to fit the pan sealing seams and perforations.

Bake bottom oven rack in preheated 375 degree F oven for 8-10 minutes or until light golden brown; cool on a wire rack.

In a small bowl combine the cream cheese with sour cream and garlic powder until smooth and well blended; spread over crust, then refrigerate for 30 minutes or more.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain then continue cooking until meat is lightly browned.

Stir in taco seasoning mix, then add in water according to package directions and simmer for 5 minutes, stirring occasionally.

Spread over cream cheese layer.

Top with olives, tomatoes, both cheeses, green onions and shredded lettuce.

Cut into serving-size pieces.

Serve immediately or refrigerate.

Test Kitchen Notes; the sauce may be doubled if desired, this also will work well using beef short ribs or a pork roast

Servings 6

INGREDIENTS:

1 beef chuck roast (about 3 pounds)

salt and fresh ground black pepper

1 tablespoon Dijon mustard

3 large garlic cloves, minced

1/4 cup honey

1 cup bottled hickory flavored barbecue sauce

2 tablespoons cornstarch

2 tablespoons cold water

INSTRUCTIONS:————————————

Season ribs with salt and pepper, if desired.

Place into the crockpot.

In a bowl combine the Dijon mustard with minced garlic, honey, barbecue sauce and more salt and pepper to taste.

At this point you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking,   mix the cornstarch in the cold water and add to sauce, stirring until combined (remember to double the water and cornstarch amount if you have doubled the sauce recipe).

Pour the sauce over roast.

Cover and cook on low setting  for 6-7 hours or until tender.

The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot stir and cook until thickened.

The secret to this delicious pizza is to prebake your crust firstly then top as stated in directions and bake just to heat through and until the cheese has melted, this is a hearty pizza that can be made using store-bought refrigerated pizza dough or homemade,  to kick up the heat add in a seeded and finely chopped jalapeno pepper to the ground beef mixture also if desired, Italian sausage meat may be replaced for the ground beel

Yield one 12-inch pizza

INGREDIENTS:

1 prepared (12-inch)  pizza crust

1/2 lb ground beef ( can use more)

1 small onion, chopped

2 large garlic cloves,  minced

seasoning salt and fresh ground black pepper

1/4 cup grated parmesan cheese, divided ( or to taste)

pizza sauce ( use from 1/2 cup to 1 cup or as much as desired)

1 cup grated mozzarella cheese, divided

1 cup grated cheddar cheese, divided

5 -6 slices bacon, cooked and crumbled ( or to taste)

INSTRUCTIONS:———————————-

Prebake the pizza crust in a 400 degrees oven until golden brown and baked.

Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then just leave on the pan).

In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.

Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.

Top the crust with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzarella cheese.

Top with cooked crumbled bacon.

Bake in a preheated 400 degree F oven for 8-12 minutes.

For some heat add in a finely chopped and seeded jalapeno pepper when cooking the beef

Servings 6

INGREDIENTS:

1 pound ground beef

1 medium onion, finely chopped

1 small green bell pepper, seeded and finely chopped

1 teaspoon crushed chili  flakes, or adjust to taste

2 tablespoons chili powder, or to taste

4 garlic cloves, minced

seasoned salt and fresh ground black pepper, to taste

1 (4 ounce) cans green chilies, diced

12 (6 inch) corn tortillas ( cut into about 1-1/2-inch pieces, you could use flour tortillas but the corn is better)

1 (10 ounce) cans cream of mushroom soup, undiluted

1 1/2 cups canned sliced black olives

1 1/4 cups red enchilada sauce ( I use my own recipe posted here on the site)

1/2 cup sour cream

2 1/2 cups cheddar cheese, divided

2 firm tomatoes, coarsely chopped

TOPPINGS:

shredded lettuce

diced tomatoes

chopped green onions

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F..

Grease an 11 x 7-inch casserole dish.

In a large skillet cook the ground beef with bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat, then continue cooking until the meat is browned (this may take about 10-12 minutes to brown) add in the garlic the last 2-3 minutes of cooking time.

Season with seasoned salt and black pepper to taste then transfer to a large bowl.

Stir in the tortilla pieces, cream of mushroom soup, black olives, red enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.

Transfer to prepared baking dish.

Cover and bake for about 30 minutes.

Uncover and sprinkle with remaining 1 cup or more of shredded cheese then 2 chopped tomatoes.

Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).

Serve topped with more chopped tomatoes, shredded lettuce and chopped green onions if desired.

This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).