This recipe is excellent for a Friday night...or a football game Sunday!  Go Packers!

1 pound lean ground beef (at least 80%)
1 large onion, chopped (one cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon "Slap Ya Mama" Cajun Seasoning (or you can use McCormick Montreal Steak Seasoning)
2 cups shredded Cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs

1.  Heat oven to 400 degrees (F).  Spray or grease 9" glass pie plate.  In 10-inch medium skillet, cook beef, onion and spices over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain.  Spread in pie plate and top with shredded Cheddar cheese.
2.  In medium bowl, stir remaining ingredients with wire whisk until blended.  Pour into pie plate.
3.  Bake about 25 to 30 minutes or until knife inserted in center comes out clean.

Serve with your favorite condiment and a simple green salad.  Enjoy.

This is a fantastic recipe for brats.  You can par-boil them and then move them to the the grill; or, you can even par-boil them the night before and grill them the next day.  This is a flexible recipe.

Ingredients:

3 (12 ounce) beers
1 cup (12 ounces) apple cider
1 large (yellow or white onion) coarsely chopped
10 bratwurst
2 teaspoon red pepper flakes (use less or more for your desired hotness)
1 teaspoon garlic power
1 teaspoon salt
1/2 teaspoon pepper

Directions:

1.  Fire up the old grill when you are ready to grill the brats.  The heat should be medium-high.
2.  Combine all the ingredients (EXCEPT THE BRATS) in a large pot and bring to a boil.
3.  Submerge the brats in the pot and cook for 10 to 12 minutes, remove brats from beer cider mixture and set aside on large platter.
4.  Reduce heat to low and continue cooking the beer cider mixture until reduced and thickened.
5.  Cook/grill the brats on the pre-heated grill 8 to 12 minutes; turning once.
6.  Serve the brats with the beer cider mixture as a topping or as a side.

Enjoy with fresh brat rolls and potato salad. 

On one Saturday morning while doing my grocery shopping at a St. Paul, MN grocery store, at the check-out I came across this little cookbook put out by Pillsbury.  The cover to that book is long gone for I've now had it for over 30 years...so I cannot tell you when it was published.  What I can tell you thought is that little cookbook was one of the best purchases I've made for so many recipes therein have become staples of my cooking repertoire.  This is one of those recipes.  It is a great as an appetizer before a dinner, as game day fare, or to accompany a Kenny Lysdahl Brandy Manhattan.

When looking at this recipe I was trying to remember who gave it to me...and I believe it did come from Diane Schuster.  It is delicious...perfect game day fare as well as great with a margarita (or two).

This recipe was given to me by a very dear friend many many years ago.  In fact, it is his mother's recipe...that was passed on to him and then to me.  The Green Bay Packers are playing this Thursday evening, so I decided to get this recipe out and make this for the evening's fun of watching great football.  Go Pack, Go!

This is so delicious that when you've had your first bite, you will think "I can't believe I made something this good!"

• 1 cup chopped pecans
• 1 cup cornflake crumbs
• 1/2 cup sweetened flaked coconut
• 2 eggs beaten
• 1 tablespoon whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 boneless, skinless chicken breasts, cut into 1/2-inch strips (I find that sharp kitchen scissors do this job best)
• 1/3 cup butter, melted
• For the sauce you need:  1/2 cup orange marmalade, 2 tablespoons chili sauce, 1 tablespoon cider vinegar, 1/2 teaspoon dry mustard

Heat over to 400 (F).  Process pecans in food processor until finely chopped; add cornflake crumbs and coconut.  Pulse to blend.  Place in shallow dish.  Combine eggs and milk in separate shallow dish; mix well.  Dip chicken strips into flour mixture until well coated.  Dip flour coated chicken into egg mixture, then into pecan mixture.  Press coating onto chicken.  Grease 15 x 10 - inch baking pan with 2 tablespoons melted butter.  Place coated chicken strips on pan.  Drizzle with remaining butter.  Bake 10 to 15 minutes or until no longer pink in middle.

Combine all sauce ingredients in small sauce pan.  Mix well.  Heat gently while stirring constantly until blended.  Serve chicken fingers with sauce.  Makes 8 appetizer servings.

Sauce variation:  Combine 1 cup pineapple preserves or pineapple ice cream topping, 1 tablespoon lemon juice, and 1/8 teaspoon cloves in a saucepan; heat gently, stirring constantly, until well blended.

The weekend is almost here.  Here is another recipe idea for a hearty weekend breakfast...

• 1 egg
• 2 tablespoons milk
• 1 can (16.3-oz) Pillsbury Grands Flaky Layers refrigerated original biscuits
• 1 pkg. (2.1-oz) precooked bacon cut into 1/2-inch pieces
• 1 cup shredded cheddar cheese
• 4 medium green onions, finely chopped

1. Preheat oven to 350 (F).  Spray 11 x 7 inch (2 quart) glass baking dish with cooking spray.  In large bowl beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuit pieces; cut each into quarters.  Gently stir biscuit pieces into egg mixture until evenly coated.  Fold in bacon, cheese and onions.  Spoon mixture into baking dish; arrange biscuits into a single layer in dish.
3. Bake 23 to 28 minutes or until golden brown.  Let stand 5 minutes before serving.

Yesterday I made a simple dinner...yet it was so filling and so good.  It was Doreen's baked beans, hearthside sandwiches, and coleslaw.

The coleslaw was simply a bag of shredded cabbage combined with "Marie's Slaw" dressing.  Or that was my intention.  By mistake I had picked up a coleslaw kit...so I used that with its own dressing and then added two tablespoons of ranch dressing.  It came our pretty darn good.  However, the lesson...do not grocery shop without your reading glasses!

Here are the two recipes:

Doreen's Easy Bake Beans

• 4 slices bacon
• 1/2 cup onion, chopped
• 1 28-oz can Libby's Deep-Browned Beans (or another kind)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard

Cook bacon until crisp.  Remove from skillet (reserve drippings), drain and crumble.  Set aside.  Cook onions in reserved drippings until tender.  Combine all ingredients, including bacon, and blend well.  Pour into 1 1/2-quart casserole and bake, uncovered at 300 (F) to 325 (F) for 2 hours.
Serves 6

Hearthside Sandwiches:

• 2 cups chopped, cooked ham
• 4-oz (1 cup) shredded Colby or Cheddar cheese
• 2 - 3 tablespoons sweet pickle relish, drained
• 1 tablespoon finely chopped onion
• 2 - 3 tablespoons mayonnaise or salad dressing
• 1 teaspoon prepared mustard (last night I used 1 tablespoon)
• 6 hamburger buns, split

Heat oven to 350 (F).  In medium bowl, combine all ingredients except buns; mix well.  Fill buns with mixture.  Wrap each sandwich in foil.  Bake at 350 (F) for about 20 minutes or until hot.
Makes six hearty sandwiches

• 8-oz. pkg. cream ceese softened
• 2 tablespoons chopped almonds
• 1 tablespoon instant minced onion
• 3 tablespoons milk
• 1 tablespoon prepared horseradish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt
• Dash pepper
• 6 1/2-oz. can minced clams, drained

Heat oven to 375 (F).  In 1 quart casserole, combine all ingredients.  Bake about 10 minutes until heated through.  Granish with parsley of paprika.  Makes about 1 1/2 cups.

A friend of mine shared this recipe yesterday (on FB).  It looks so good that I thought I would share it as well on this blog.  Remember it is only 16 calories per 1/4 cup.

Crisp Cucumber Salsa:


2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.