ZUCCHINI PIZZA CASSEROLE (from Chef Ron Lock)

What You'll Need

• 4 cups shredded zucchini (about 5 small zucchini's)
• 1/2 tsp. salt
• 2 eggs
• 2 tbsp. parmesan cheese
• 2 oz. cheese (I used mozzarella and cheddar)
• 1 tsp. italian seasoning
• 1 lb. ground beef
• 2 oz. pepperoni, chopped
• 1 medium onion, chopped
• 2 cups spaghetti sauce
• 1 medium bell pepper, chopped
• 4 oz. cheddar or mozzarella cheese (or a mix of both)

How to Make It

1. Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.
2. While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.
3. Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

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Very Moist Coconut Sheet Cake

What You'll Need

• 1 Duncan Hines White Cake mix
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 small box vanilla (or almond) pudding (I used vanilla)
• 1 teaspoon vanilla (or almond) extract (I used vanilla)
• Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

How to Make It

1. 1 can of cream of coconut
2. 1 can of sweetened condensed milk
3. Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:
4. 8 oz. container of Extra Creamy Cool Whip
5. 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
6. Refrigerate at least 8 hours before serving

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Cheese Puffs

What You'll Need

• 1/2 cup milk
• 1 egg lightly beaten
• 2 cup cheese grated
• 1 cup self-raising flour
• 3 bacon rashers diced
• 1 onion small diced

How to Make It

1. Preheat oven to 200C.
2. Combine egg and milk in a large bowl.
3. Add remaining ingredients and mix well.
4. Line a baking tray with baking paper and drop large teaspoons of the mixture onto the tray.
5. Place into oven and bake for about 20 minutes or until slightly golden on top.

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Taco Stuffed Shells

What You'll Need

• 1lb ground beef
• 1 package taco seasoning
• 1 4 once package cream cheese
• 12 large pasta shells
• 1 cup salsa
• 1 cup taco sauce
• 1 cup cheddar cheese (shredded)
• 1 cup Monterey jack cheese (shredded)
• 1 ½ cups tortilla chips (crushed)
• 3 green onions (chopped)
• 1 cup sour cream

How to Make It

1. In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
2. Pour salsa in the bottom of a 9 x 13 inch baking dish.
3. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
4. Cover and bake in the oven at 350 degrees for 30 minutes.
5. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

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Taco Pizza

What You'll Need

• 1 lb ground beef
• 1 pkg taco seasoning mix
• 2 can(s) (8-oz) pillsbury crescent rolls
• 1 can(s) (16-oz) refried beans
• 2-3 c cheddar cheese, shredded (or mexican blend)
• 1/2 c tomatoes, diced
• 1/4 c black olives, sliced
• 4 c green onions, chopped
• add whatever other toppings you want

How to Make It

1. 1. 1.Heat oven to 375 degrees.
2. 2.Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. 3.Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. 4.Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
5. 5.Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. ENJOY!!

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Sweet and Sour Meatballs

What You'll Need

• 1 (12 fluid ounce) can or bottle chile sauce
• 2 teaspoons lemon juice
• 9 ounces grape jelly
• 1 pound lean ground beef

How to Make It

1. 1 egg, beaten
2. 1 large onion, grated
3. salt to taste
4. Directions
5. Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
6. Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.

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Stuffed Cabbages

What You'll Need

• 2 heads of cabbage
• 2 lbs ground beef (or veal/beef/pork mix)
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic
• 1 tbsp parsley
• 2 slices diced onion
• 1 -15 oz. can tomato sauce
• 1-28 oz. can crushed tomatoes
• 1/4 cup tomato sauce (in meat)
• Salt & Pepper to taste

How to Make It

1. Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
2. Cut off the rough part on the end of the cabbage leaf with a sharp knife.
3. Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
4. Pour crushed tomatoes over Halupkys.
5. Cover and bake approximately 75 minutes at 375º.
6. Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
7. Serve with tomato sauce.

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SHRIMP AND CREAMY CHEDDAR GRITS

 

What You'll Need

• 3 cups water
• 3 cups milk
• 1 + 1½ teaspoons salt
• ½ teaspoon pepper
• 4 tablespoons butter, divided
• ¾ cup stone-ground grits
• 6 ounces cheddar cheese, grated
• 3 pounds shrimp (head-on)
• 1 tablespoon paprika
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 cup finely chopped andouille or smoked sausage
• 1 cup finely chopped onion
• 2 tablespoons minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon green onion, chopped
• 1 cup stewed tomatoes
• 1 cup shrimp stock
• ⅓ cup sour cream
• fresh parsley and chopped green onion for serving

How to Make It

1. Prepare grits: Combine water, milk, 1 teaspoon salt, pepper, and 1 tablespoon butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in grits. Reduce heat to simmering. Cook, stirring frequently, 60-90 minutes, until the grits are creamy and tender throughout. (If the grits have absorbed all of the liquid and are not finished cooking, add more water.) Remove from heat, and add one tablespoon butter and cheese. Stir, and serve immediately (can be prepared in advance and reheated over low heat).
2. Peel and devein shrimp, reserving heads and shells for shrimp stock.
3. While grits are cooking, combine paprika, salt, and cayenne pepper in a bowl. Add shrimp and coat with seasonings.
4. Heat olive oil in a skillet over medium-high. Once the oil is hot, add shrimp in batches and saute about 90 seconds for each side. Transfer to a plate and set aside.
5. Prepare sauce by melting one tablespoon butter in skillet. Add chopped sausage and saute 3-5 minutes, until fat has rendered and sausage is crispy. Add onions and saute 2 minutes. Add garlic, shallots, and green onions and saute one minute. Add stewed tomatoes and saute one minute.
6. Increase heat to high, add shrimp stock, and simmer until most of the liquid has evaporated--about 5 minutes. Add sour cream and stir.
7. Fold shrimp into sauce. Cook until the shrimp are hot and cooked through, about 3 minutes. Adjust seasoning if needed.
8. Serve hot over grits. Garnish with green onions and parsley.

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Tater Tot Breakfast Casserole

What You'll Need

• 1 lb. cooked ham, cubed. (You could use sausage, bacon or a combination of all 3)
• 3 C. shredded sharp or mild cheddar cheese
• 3 eggs
• 2 C. milk
• 1 1/2 lbs. frozen tater tots ( can also used diced or shredded hasbrowns or O’Brian style frozen hasbrowns

How to Make It

1. Preheat oven to 350 degrees. Lightly grease a 9×13 pan, place cubed ham in the bottom. Top the ham with all the cheese. Whisk eggs into milk and pour over the cheese. Top with the tater tots and bake for 45 minutes.

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