Sunday, January 23, 2011

Saucey cooks again!

Ok, so I can't make up for not having posted recipes for a while but if you
Follow My Site,
then you will know when I have posted something.  That way you don't have to keep
checking...and then be disappointed that there is not a new recipe!  LOL

So I am posting the recipe for Bacon Cheeseburger Rice from the old stand-by.  This
one has ZIP!  I love it!  My boys don't like pickles but they love the dinner!
I don't like cooking with regular rice so this improvement with Minute Rice makes
me a happy cook (especially since I'm on time restraints)!

(Sorry, didn't have time to get a pic!)

1 pound of ground beef
1 3/4 cups of water
2/3 cup of honey barbeque sauce  (I like Kraft)
1 Tablespoon prepared mustard
2 teaspoons of minced onion
1/2 teaspoon of black pepper
2 cups of Minute Rice
1 cup of shredded cheddar cheese
1/3 cup chopped dill pickles
5 bacon strips (cooked and crumbled) or use Oscar Mayer Real Bacon in 2.8 pkg
already cooked and cut   :o)

In a large saucepan over medium heat, cook the beef until no longer pink; drain. 
Add water, barbecue sauce, mustard, onion, and pepper.
Bring to a boil; stir in the rice.  Sprinkle with cheese. Reduce heat.
Cover and simmer for about 5 minutes (depends on the heat your
stovetop puts out).  Sprinkle with pickles and bacon.
I made this for the four of us but it serves about 5-6 servings.

Hashbrown Casserole (One of my favs!)

Most people make Hashbrown Casserole with those stringy hashbrowns...Yuck!
So, here is my favorite made with cubed Hashbrowns and sourcream!   Try it you just
might like it!  (Oh yeah, and I do make two batches: one w/out cheese for the hubby!)

Sherri's Hashbrown Casserole
  (Beware, it makes a lot and is definitely too rich in taste for some.)

1 package Ore-Ida Country Style  (cubed) Hashbrowns (30 oz.) thawed
7 Tablespoons of butter  (divided, see later)
2 cups of sour cream (about 16 oz. container)
1 can of condensed cream of chicken soup
2 cups of shredded cheddar cheese
1/2 tsp. salt
1 1/2 - 2 cups of Honey Bunches of Oats

In a large bowl, combine the potatoes, 4 Tablespoons of melted butter, sour cream, soup,
cheese, and salt.  Mix well. (I sometimes sprinkle in a little bit of minced onion.)
Spread into a 13 x 9, lightly "Pam-ed", glass pan. 
Combine Honey Bunches of Oats with 3 T of melted butter.  Stir until coated.
Sprinkle evenly over the top of the Hashbrown mixture in pan.
Bake, uncovered, at 350 degrees for about an hour or until bubbly.
(Sorry no pics this time...but trust me it is wonderful!)

That's it!  Pretty easy!  It's just the waiting for it to you time
to get on Facebook!  LOL

I LOVE cooking as much as I LOVE Eating!!!

That's my drawback in life.  I really would be some type of supermodel if I didn't just LOVE food!  Of course, that is why I have a hard time posting on my site....because I love to cook and hardly have time for anything else.  When I'm Facebooking, it is because I am most likely waiting for some cooking timer to go off for dinner or desserts!
     So, sorry for the delay!  Today is a new day!