Bierock Casserole

1 medium head cabbage, shredded (about 3 cups)
                                                                                                                                         

1 medium onion, chopped

1 1/2 lbs ground beef

2 (15 ounce) cans cream of mushroom soup

2 (8 count) packages crescent rolls

1 1/2 cups cheese, shredded

1 carrot, finely shredded

1/2 teaspoon garlic powder

salt and pepper

Directions:

1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
2. Add the shredded cabbage and carrot; steam until they are tender.
3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
4. Lightly spray a 9"x13" pan or casserole with cooking spray.  
5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. 
7. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.  
8. Sprinkle with cheese. 
9. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
10. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel...
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Glazed Lemon Zucchini Bread

 

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

GREEN PEA AND EGG SALAD

 

 

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Mix 1/2 cup each chopped onion, celery and mayonnaise,

3 tablespoons mustard,

salt and pepper to taste.

Stir in 8 chopped hard cooked eggs

 a 10 ounce package of frozen peas, thawed.

Arrange on lettuce; garnish with tomatoes. Serves 8.

Creamy Tropical Fruit Salad

1 can (15.25 oz.) Del Monte^® Pineapple Tidbits in 100% Juice, drained

1 can (11 oz.) Del Monte^® Mandarin Oranges in Light Syrup, drained

1 can (15 oz.) Del Monte^® Tropical Fruit Salad in 100% Juice, drained

1 pkg. (3.5 oz.) fat free, sugar free instant vanilla pudding

1-1/2 cups non-fat milk

6 oz. "light" lemon, orange, or mango flavored yogurt

Cooking Directions

1. Combine pudding mix and milk, in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Mix in flavored yogurt.
2. Combine all drained fruit in a large bowl. Mix in pudding and yogurt mixture. Cover and chill in refrigerator at least 2 hours.

Incredible Whipped Apple Pie

 
• 2 cups heavy cream, divided
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1 cup apple juice, divided
• 1 packet gelatin (I used Knox Brand)
• 1 can apple pie filling (20 oz)
• 1 prepared graham pie crust or baked pie crust
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Instructions

1. Place 1/3 cup cold apple juice in a bowl. Sprinkle with gelatin powder and let sit 3 minutes.
2. Bring remaining 2/3 cup apple juice to a boil. Add to gelatin mixture and stir until dissolved. Place in the freezer for 15-20 minutes or just until cooled and slightly thickened.
3. Meanwhile, with mixer on medium-high, beat 1 1/2 cups heavy cream until stiff peaks form. Add sugar and cinnamon and beat just until combined.
4. Pour cooled & slightly thickened apple juice mixture into the cream and whisk until combined.
5. Chop the can of apple pie filling. Set aside 1/2 cup & fold the remaining chopped filling into the cream mixture. Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
6. Pour/spoon into pie crust and let set 2 hours or overnight.
7. Whip remaining cream on medium high until stiff peaks form. Add sugar & vanilla. Garnish pie with whipped cream and remaining apple pie filling.
8. Serve chilled.