Beef & Cheese Foldover

Recipe from: Kendall at Keeping Up with the Joneses

Ingredients:
1 lb ground beef
1 onion, chopped
Garlic powder, to taste
Salt & pepper
1 cup frozen corn (I used canned Whole Kernal Corn)
1/4 cup ketchup
2/3 cup of your favorite barbecue sauce
1 pie crust
Cooking spray
1 cup Mexican style shredded four cheese blend
1/2 tsp parsley flakes
Optional toppings: salsa and sour cream

Directions:
1. Heat the oven to 375. Grease a cookie sheet with cooking spray and carefully unroll the dough in the center.
2. Chop the onion.
3. Season the beef with garlic powder, salt and pepper (as much as you like).
4. Add the onions and cook until no longer pink.
5. Combine the barbecue sauce, ketchup and corn in a large bowl.
6. Drain the ground beef.
7. And stir into the bowl.
8. Spread into the center of the dough, allowing room for you to fold the edges up around the sides.
9. Bake for 20 minutes, spread with cheese, and bake for 5 more minutes.
10. Sprinkle with parsley flakes.

**The pie crust makes this amazing! Fred also topped his slice with Ranch dressing. We really enjoyed this.

Stuffed Peppers

Recipe from: Cooking Light

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray


Directions:
Preheat oven to 450°.

Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

**I've made stuffed peppers before, but this was a great recipe. I loved the flavor of the peppers. Also, we had rice on the side instead of inside the pepper.

Cajun Meatloaf

Recipe from The Pioneer Woman Cooks
Ingredients:
3 whole Bell Peppers (2 If they're Large)
2 whole Medium Onions
1 bunch(es) Celery (5-6 Ribs)
8 cloves (to 10 Cloves) Of Garlic
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
Optional: A Few Shakes Of Hot Sauce
2 cups Ketchup
½ cups Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef (92% Lean)
1 pound Ground Pork
3 whole Eggs
2 Tablespoons Honey

Directions:
1. Preheat oven to 400 degrees.
2. Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic.
3. Over medium-high heat, melt 6 tablespoons butter.
4. Once butter begins to start browning, add the diced vegetables and garlic.
5. Add about 1 tablespoon salt.
6. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce.
7. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes.
8. Remove from heat.
9. After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined.
10. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
11. In a large mixing bowl place the ground beef and pork.
12. Whisk 3 eggs and add to the meat.
13. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
14. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
15. Spray a sheet pan with some non-stick cooking spray.
16. Next, using your hands, form your meat mixture into a loaf on the sheet pan.
17. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
18. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
19. Slather this sauce over the whole meatloaf.
20. Place in a 400 degree oven for about 40 minutes.

French Dip Sandwiches in the Crock-Pot

Recipe from: Reasons to Gather

Ingredients:
1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls split
Provolone Cheese (optional)
Grilled Onions and Peppers (optional)

Directions:
1. Place trimmed roast in slow cooker.

2. Combine rest of ingredients (minus the rolls, cheese, onions, and peppers) and pour over roast.

3. Add water to slow cooker until roast is almost covered.

4. Cook, covered, on low for about 7 hours or until very tender.

5. Remove and shred/slice. Place roast back into the pot with the juice and use a ladle for the juice.

6. Serve on rolls (you can toast in the oven with Provelone cheese) and reserved broth for dipping. You can also serve with sauteed onions and peppers.