Hungry Jack Casserole

This is a quick and easy dinner fix.

1 lb. ground beef
S & P
1 large can baked beans
1 c. your favorite BBQ sauce
1/2 onion, finely chopped
1 can jumbo biscuits (8 in a can)
cheddar cheese

Brown ground beef and onions on med. high until no longer pink, season with salt and pepper. Add can of baked beans and BBQ sauce (add more or less to your liking). When mixed, add into a 9x13 pan. Open can of biscuits, flatten each biscuit out , place on top of the beef mixture. Bake according to biscuit directions (mine was 375 for 15 minutes). Take out, sprinkle with cheddar to cover, and return to oven. Broil on high for 2 minutes or until cheese is golden brown and bubbly. This meal reminded me of a campfire cookout.

Fully Loaded Baked Potato Soup

All I can say is, "un-button your top button" and get ready for some serious indulgence. This soup is (so not healthy for you) comforting, flavorful and should be served warm with your favorite bread. I make the bacon, bake & mash the potatoes, and saute the veggies ahead of time to make dinner assembly a cinch! Hope you love this as much as we do.

10 oz hickory smoked bacon
5 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded and finely chopped
1 large sweet onion, finely chopped
4 cloves garlic, minced
1.5 cups small cubed ham
32 oz chicken broth (or substitute with veggie broth)
6 oz heavy whipping cream
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup heavy whipping cream
4 oz sour cream
1 ½ Cups shredded sharp cheddar cheese

Garnish each bowl with:
dollop of sour cream
sprinkle of sharp cheddar cheese
sprinkle of chives
sprinkle of crumbled bacon

1. Heat large pot over medium-high heat. Cut bacon into small pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggies. Saute celery, carrots, jalapeno, and onion in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and cream.
2. Place mashed potatoes in bowl to mash/mix. Mix while adding salt, pepper and cream. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Spoon into bowls and garnish.

Easy Cranberry White Chocolate Chip Cookies

Or...if you like, white chocolate macadamia nut, or cranberry macadamia nut with white chocolate. You decide! This recipe is super easy and very good. Found it on sister's cafe.

1 white cake mix
1/4 cup flour
1/4 cup water
1/2 cup oil
1 egg
1/2 cup cranberries*
1/2 cup macadamia nuts

Mix ingredients together. Bake at 350 degrees for 13 minutes, or until edges are starting to golden and top is not shiny anymore.
*To mix things up, substitute cranberries or macadamias with white chocolate chips

Walking Tacos

This is a favorite Utah State tradition, served warm outside the TSC on cold Logan days!
Chili
1 lb. ground beef browned and drained
1 whole onion finely chopped (cook this with the beef)
1 can chili beans in sauce
1 can kidney beans
1 can corn
1 can tomato sauce (15 oz)
1 can tomato paste
1 can diced tomatoes with chilies
2 TBS. chili powder
2 tsp. salt
1 tsp. pepper
Brown beef with onion, add all other cans and bring to a boil. Simmer for 30-45 minutes on low.
Pour over:
Individual Size Bags of Fritos chips
Top with:
Shredded Lettuce
Diced Tomatoes
Cheese
Sour Cream

Mushroom & Asparagus Pasta

10-15 stalks fresh asparagus, chopped into 1 in. pieces
2 cans drained mushrooms (or 1 pack fresh mushrooms)
2 c. fresh shredded parmesan (divided)
16 oz. wheat penne pasta (or noodles of your choice)
1 1/2 c. heavy whipping cream
2 TBS. olive oil
1 TBS. flour
2-3 cloves of roasted garlic, finely chopped
1 tsp. chili powder
salt & pepper to taste

Directions:
Boil noodles until al dente. Drain and set aside. Preheat oven to 350.
While noodles are boiling, in a large sauce pan, heat olive oil, cream, chili powder, garlic and flour in pan. Mix well to create a cream sauce. Add more flour or cream/milk to create desired sauce consistency. Add salt & pepper to desired taste. Add 1 1/2 c. parmesan cheese. Bring to a low boil until sauce thickens and cheese is mixed in, but is still runny enough to mix and coat noodles (add more cream if necessary). Add asparagus and mushrooms, cook for 2-3 more minutes until asparagus is blanched. Coat noodles w/ sauce. Pour into casserole dish, cover w/ remaining parmesan cheese. Bake for 20 minutes.