Ranch Cheddar Burgers

Ranch Cheddar Burgers

2 lbs ground beef 
1 cup shredded or cubed cheddar cheese 
3 Tbsp Ranch Dressing Mix
6-8 hamburger buns

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6-8 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. 
TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. Serve warm on hamburger buns with favorite toppings. 

Label (16) Ranch Cheddar Burgers.  Defrost and grill until done.  Serve on buns and top with favorite stuff. 8/9/18

Mississippi Pot Roast

Mississippi Pot Roast

3 lb Chuck Roast 

3 Tbs Ranch Powder (or 1 packet)

3 Tbs Au Jus Mix (or 1 packet) 

1 Stick of Butter 

5 Pepperoncini Peppers 

Label (12) Mississippi Roast: Thaw or start frozen and cook 1 hour longer. Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast. DO NOT ADD WATER. Cook on low for 7-8 hours.  Remove roast.  Separate oil from remaining juice to make gravy. 

Nana's Sunday Ribs

3-4lb rack of ribs (bone in OK)

the rub:
1 teaspoon garlic salt
1 teaspoon lemon pepper

Store bought BBQ Sauce or
optional homemade BBQ sauce recipe:
1 cup coke
1/2 cup brown sugar
3/4 cup ketchuo
1 Tablepsoon mustard
1/2 Tablespoon Worcestershire sauce

LABEL (12) : (1of 3)
Label 1 of 3: Thaw Ribs completely. Rub seasoning all over ribs. Line baking sheet with enough foil to make a tent for ribs. Bake at 325 for 2-2 1/2 hours until ribs are tender. Baste with BBQ sauce last 15 minutes. Can finish on grill for smoky flavor. Serve with Can of Pork and Beans (included) and potatoes (not included).

Zuppa Toscana

Zuppa Toscana

INGREDIENTS:

• 1 pound ground hot* (or mild) Italian sausage

• 1 small white onion, peeled and diced

• 4 cups good-quality chicken stock

• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced

• 1 bunch kale, roughly chopped (and stems removed, if desired)

• 1 pound DeLallo potato gnocchi

• 1/2 cup heavy cream

• salt and pepper

• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

DIRECTIONS:
Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Label (13): Zuppa Toscana Thaw everything except bag of kale. Place contents of sausage bag along with chicken broth in a large stockpot. Bring mixture to a simmer over medium-high heat. Add kale and gnocchi. Cook for 5 minutes, or til gnocchi are cooked through and tender. Stir in cream. Season to taste with salt and pepper (not included). Top with parmesan cheese and crumbled bacon. (5-24-18)

Label (24): Zuppa Toscana   (5-24-18)

Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken

3-5 lb bag of boneless, skinless chicken thighs

2 c. Aloha Shoyu Sauce

2 c. Sugar

2c. Water

Serve with Rice (Not included)
Directions: Place chicken and sugar mixture in crockpot, add 2 C. water and the bottle of Aloha Shoyu sauce. Then cook for 3-4 hours in crockpot or you can cook in casserole dish with sauce for 1 1/2 hrs. Serve with rice. Optional: you can skim off the fat that comes to the top of the pot during cooking in the crock pot. 


Labels (12): Place chicken and sugar mixture in crockpot, add 2 C. water and the bottle of Aloha Shoyu sauce. Then cook for 3-4 hours in crockpot or you can cook in casserole dish with sauce for 1 1/2 hrs. Serve with rice. Optional: you can skim off the fat that comes to the top of the pot during cooking in the crock pot. NOT INCLUDED: Rice .  5-24-18

Labels (12) Crockpot Hawaiian Chicken- Add into chicken mixture before cooking. 

Spicy Chicken Casserole

Spicy Chicken Casserole

3 cup cooked rice (1.5 cup uncooked rice)
1 can of chicken
1 can chili
1 can cream of chicken
1 can diced green chiles
2 cups cheddar jack cheese

Directions: Lightly grease a 9x13 pan.  Put cooked rice in the bottom of the pan.  Mix all other ingredients and pour on top of the rice (save 1 cup of the cheese for the top).  Add cheese (and olives if desired) on the top.  Bake at 350 degrees for 35 - 45 minutes.   Goes well with tortilla chips

Label (23): Spicy Chicken casserole: Thaw, Uncover and cook at 350 degrees for 35 - 45 minutes 
 NOT INCLUDED: TORTILLA CHIPS .  5-24-18

NEEDED: 23 9x11 tin pans

sloppy joes