I make this using my no-cook pizza sauce you may of coarse use you own favorite pizza sauce, this may be made a day in advance and refrigerated until ready to bake, feel free to use pepperoni in place of the spicy pork sausage or hot Italian sausage links with casings removed or you may use whatever you prefer!… serve hot or warm with tortilla chips

Servings 8

Ingredients:

1 (8-ounce) package cream cheese, softened

1 teaspoon dried Italian seasoning

1 large garlic clove, minced (can use more)

2 cups shredded mozzarella cheese

1 cup  shredded cheddar cheese cheese

1/2 to 3/4 cup prepared pizza sauce

3/4 cup spicy bulk pork sausage, cooked  (such as Jimmy Dean’s Spicy Bulk Pork Sausage)

1 small green bell pepper, seeded and chopped

2-4 tablespoon canned jalapeno peppers, or adjust to taste

chopped green onions

Instructions:—————————————–

Grease a 9 or 10-inch pie plate.

In a bowl combine the cream cheese with Italian seasoning and minced garlic, then spread into the bottom of the pie plate.

In a bowl combine the mozzarella cheese with the cheddar cheese, then sprinkle half over the cream cheese.

Using a spoon dollup the pizza sauce over the shredded cheese, then sprinkle the cooked sausage meat and bell peppers over the pizza sauce.

Top with remaining shredded cheeses and then the jalapeno peppers on the top.

At this point you may refrigerate for up to 1 day before baking.

Bake lowest oven rack in a preheated 350 degrees F oven for 20-22 minutes (if baking from a cold state baking time may need to be increased slightly).

Sprinkle chopped green onions over the top of the baked dip, then serve hot or warm.

I most always make up an extra recipe then freeze the beef with marinade in a large gallon bag, I remove from the freezer in the morning to grill in the evening, a good flank steak is the best although I have also used boneless sirloin steaks, make certain to slice the flank steak thinly across the grain and for easier slicing slice it partially frozen, adjust the chili flakes to suit heat level…don’t forget to soak the wooden skewers in cold water for 30 minutes prior to threading on the meat, plan ahead the beef must marinade for 6-24 hours

SERVINGS 6

INGREDIENTS:

6 tablespoons hoisin sauce

6 tablespoons sherry (or can use rice wine vinegar)

1/2 cup soy sauce

1/4 to 1/2 teaspoon crushed chili flakes (or adjust to heat level)

3 teaspoons barbecue sauce( do not use hickory flavor)

2 teaspoons brown sugar

2 large garlic cloves, minced (garlic lovers can use more)

1-1/2 tablespoon fresh minced gingerroot (can increase to 2 tablespoons)

1/2 teaspoon fresh ground black pepper

1-1/2 pounds flank steak (cut across the grain into about 1/4-inch slices)

1 green onion, chopped

wooden skewers

INSTRUCTIONS:————————————–

Place the sliced beef with the green onions into a 1-gallon resealable plastic bag.

In a bowl combine the hoisin sauce with the next 8 ingredients until well blended, then pouir over the beef in the bag.

Seal bag then turn a few times to coat the beef with the marinade.

Place in the refrigerator for 6-24 hours turning the bag a few times during refrigeration time.

Preheat the grill to medium-high heat.

Remove the beef and discard the marinade.

Thread the beef onto wooden skewers.

Oil the grill grate then grill about 3 minutes per side.

One of my favorite burgers! you may omit the jalapeno but don’t not omit the cream cheese feel free to season with your favorite spices…plan ahead the burgers need to be refrigerated overnight to blend flavors

Yield 8 burgers

Ingredients:

1 large jalapeno pepper, seeded and finely chopped

1 (8-ounce) package cream cheese, softened

1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)

2 pounds ground beef

1/2 package dry onion soup mix (can use the whole package if desired)

4 cloves garlic, minced

2 teaspoons Montreal Steak seasoning (or use fresh ground black pepper)

Instructions:————————————–

In a small bowl mix the cream cheese with jalapeno and 1 minced garlic clove.

In another bowl combine the ground beef with 1/2 package dry onion soup mix (or use the whole package)  4 minced garlic cloves and 2 teaspoons Montreal steak seasoning.

Divide the ground beef into 16 equal portions.

Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).

Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).

Top with remaining patties pressing down the edges to seal the meat together.

Place on a plate/s then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.

Heat grill to medium heat, then oil the grill grates.

Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).

Just like the hot dogs you get at summer fairs!

Notes from our test kitchen; it is recommended to use the larger size kosher all beef hot dogs for this, to insure the batter holds to the hot dogs pat dry with paper towels then dust the hot dogs very lightly with flour

Yield 2 pounds hot dogs

Ingredients

2 pounds large size hot dogs

wooden sticks

1 quart of oil for deep-frying

BATTER:

1 cup all-purpose flour

1/2 cup plus 2 tablespoons yellow cornmeal

1/4 cup white sugar

1-1/2 teaspoons baking powder

2 teaspoons seasoned salt

1/8 teaspoon cayenne pepper, optional or you may increase to heat level

2 tablespoons melted shortening

1 egg, beaten

1-1/4 cups buttermilk

1/2 teaspoon baking soda

Instructions:

In a deep-fryer heat oil to 365 degrees F.

In a large deep bowl combine flour with cornmeal, sugar, baking powder, seasoned salt and cayenne pepper; stir in the melted shortening.

In a small bowl whisk the egg with buttermilk; add to the flour mixture along with the baking soda; mix with a wooden spoon until smooth and well combined.

Make certain to pat all hotdogs dry using paper towels, then insert 1 wooden stick into each hot dog.

Holding the stick dip into the batter one at a time allowing excess batter to drip off.

Deep-fry one or two at a time in hot oil until lightly browned.

Drain on a rack or paper towels.

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This is about as good as it gets for minestrone soup and it’s is even better served the next day, I use my Parmesan meatball recipe (posted on this site) to make this soup you may use your own favorite recipe, make certain to make the meatballs very small this make take a little time so you may want to do that a day ahead and refrigerate… if you are doing OAMC you may want to double the recipe and freeze for another meal this soup freezes very well, make this as spicy ad you like and don’t skimp on the garlic the more the better, I use a whole bulb of garlic to make this soup!

also I strongly recommend to make this soup 1-2 days in advance, when ready to serve warm on top of the stove then add in the zucchini, pasta and Parmesan cheese, the flavors will intensify, I always make this soup a few days ahead!…

Vegetarian option; substitute firm chopped tofu for the meatballs and use vegetable broth in place of the chicken or beef, this will also reduce the fat somewhat

serve with a loaf of crusty bread to dip in the soup and pass the Parmesan cheese at the table!

Servings 8

INGREDIENTS:

olive oil (or as needed)

2 medium onions, chopped

6-8 cloves garlic, finely chopped (do not mince finely, garlic lovers go ahead and use the whole bulb!)

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 teaspoon crushed chili flakes, or adjust to heat level

1 celery rib, diced

3 carrots, peeled and sliced

2 tablespoons tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)

4 cups chicken broth (can use beef broth)

4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)

1 (14 ounce) can red kidney beans, drained

1 (10-ounce) can whole green beans (can use frozen whole green beans)

3-4 cups packed fresh baby spinach

2-3 medium zucchini, coarsely diced

cooked small pasta (use any amount desired, small shell or macaroni will work great)

1/2 cup freshly grated Parmesan cheese (more to pass at the table)

salt and fresh ground black pepper to taste

1/2- 1 pound ground beef (prepared with your favorite meatball recipe then shaped into about 3/4-inch balls)

INSTRUCTIONS:—————————————————-

Prepare the ground beef using your own favorite recipe or my Parmesan meatball recipe.

Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.

In a large pot heat oil over medium-high heat.

Add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking or if you don’t mind your zucchini very soft you can add it in now).

Add in tomato paste and stir 1 minute.

Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.

Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart).

Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more.

Season with salt and pepper about halfway through cooking time.

About 20 minutes before end of cooking add in the diced zucchini.

At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through.

Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top.

Serve with crusty bread.

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A delicious budget friendly meal, don’t make the mistake of adding in another can of baked beans it will effect the flavor of this dish try to use the amount stated which is one 14 or 16-ounce can all other amounts may be adjusted

Servings 6-8

INGREDIENTS:

6-8 slices bacon

1-1/2 pounds ground beef

1 large onion chopped and divided

1 celery rib, diced

1 green bell pepper, seeded and chopped

4 garlic cloves, finely chopped (garlic lovers use more)

1 small jalapeno pepper, seeded and finely chopped, optional I like to add it in for heat, if you like jalapenos add in in

1 (16 ounce) can baked beans in tomato sauce (can use a 14-ounce can)

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup barbecue sauce

1/4 cup molasses

1/4 cup Worcestershire sauce

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt (can use white salt)

fresh ground black pepper, to taste

1/2 teaspoon liquid smoke seasoning, or to taste, optional but good to add in

1-1/2 cups shredded cheddar cheese (can use more)

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish (or a similar size casserole dish).

In a large skillet cook the bacon until crisp; remove to a plate and finely chop.

To the same skillet add in the ground beef, with 1/2 chopped onion, celery, green pepper, garlic and jalapeno pepper; cook stirring over medium-high heat until no longer pink; drain fat.

Add in the chopped bacon and continue cooking until the beef is lightly browned (this may take 10-12 minutes, the meat must be browned).

Mix in the baked beans with the next 8 ingredients and remaining 1/2 chopped onion (do not add in the cheese) bring to just a simmer mixing constantly until well combined.

Transfer to baking dish.

Bake uncovered for about 40-50 minutes (if you find that the mixture is too thick about halfway through cooking add in a little water).

Sprinkle the cheddar cheese on top and allow to melt.

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This is easy to make and even easier by using a frozen prepared pie crust, I have even added in cooked cubed leftover potatoes, and frozen mixed veggies, really this is a blank canvass to add in whatever you like but make certain to use a deep-dish pie shell and be careful with the amounts or your pie will run over!

Notes from out test kitchen; bulk sausage meat may be replaced for the ground beef, 1/2 pound fresh sauteed mushroom may be replaced for the canned

Serve with mashed potatoes and vegetables

Servings 6

Ingredients:

1 (9-inch) deep-dish unbaked pie crust

3/4 pound ground beef (or use bulk pork sausage)

1 medium onion, chopped

3 large garlic cloves, finely chopped

1 (4-ounce) can sliced mushrooms, drained

1/2 teaspoon crushed chili flakes, optional or adjust to taste

3 large eggs, beaten

1/2 cup mayonnaise

1/2 cup milk

1 tablespoon cornstarch

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

2 cups shredded cheddar cheese, divided

Instructions:——————————————

Set oven rack to 450 degrees F.

Set oven rack to lowest position.

Place the pie plate onto a baking sheet.

 Using a fork prick several holes all over the unbaked pastry (this will prevent it from puffing up while baking).

Bake at 450 degrees F for 5 minutes; remove from oven and set aside.

Reduce oven heat to 350 degrees F.

In a skillet over medium-high heat cook the ground beef with onion, garlic and chili flakes until no longer pink; drain fat.

Add in mushrooms and continue cooking until the meat is browned (this may take about 10-12 minutes) transfer to a large bowl.

In a bowl whisk eggs with mayonnaise, milk, cornstarch, seasoned salt or white salt and black pepper; add to the ground beef; mix to combine.

Mix in 1 cup shredded cheddar cheese.

Pour into the prebaked pie shell.

Bake (350 degrees F) for about 35-40 minutes.

Sprinkle with remaining 1 cup shredded cheddar cheese and allow to melt (you do not have to place back in the oven the cheese will melt on the hot pie).

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