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Make-Ahead Bacon-Cheesy Mashed Potatoes

Ahh… Sunday Dinners. Do any of you get together with family for a Sunday dinner? Or perhaps maybe Saturday works out better?  It doesn’t matter what the day, but I find it very important to have a nice sit down dinner with family that involves a bit more than the usual rushed weeknight fare, and also involves more than just my household family. We extend the invitation to family close by, like my in-laws. We enjoy being able to sit down and catch up with each other after a long week. Unfortunately my family live on the other end of the United States, in Washington state, but fortunately, I like my in-laws.  😂 The kids enjoy it too. It’s important to include the young kids into the conversation at the dinner table. Even Joe has a good time and brightens the room with his smiles.

Speaking of smiles, I got a lot of smiles for these mashed potatoes I made for just such a meal occasion. For Sunday dinner, I made The Best Chicken Marinade, which is a recipe I found over on Mom on Timeout, and absolutely delicious! I highly recommend it, and I also made Slow Cooker Barbecued Green Beans I found over on Spicy Southern Kitchen. By the way, another recipe you should definitely check out after you’re done here.

Right away, I’m sure you can see how easy this special Sunday dinner came together. I got chicken marinating, plus my own personal Grill Master, so make ahead #1. Then my potatoes, which are make ahead #2, and green beans done in the slow cooker make ahead #3. I had pretty much everything done and my feet up by 1 pm! All that was needed to do was pop those potatoes in the oven and dinner was served! Folks will think you slaved all day over this meal, and that’s ok. Let them think so, and take the credit! I do! 😆

So here we go! As usual, just peel your potatoes and cut them into little chunks. I used russet potatoes, so I peeled them. I have not used any other kind of potato with skins, I just didn’t want skins for this recipe. No other reason really. So cover those with water, and set on the stove and bring to a boil. Boil them until they are fork tender. Then drain them and return them to the pot.

Oh yea, and did I tell you I cut out a lot of fat but left all the flavor and richness? You bet! Less fat, no sacrifice! So add in your light sour cream, your neufchatel cheese (1/3 less fat cream cheese), and salt and pepper.

Grab your hand mixer and whip those potatoes until smooth, and cream cheese has melted. Now stir in your chives, reduced-fat cheese, and your real bacon bits. Combine that real well, then spread into a greased 13×9 baking dish. Drizzle the top with melted butter and sprinkle with some paprika. Here’s the part where you can decide to go ahead and finish it off and pop in the oven, OR if you’re preparing this ahead of time,  you can cover it and refrigerate until you’re ready.

30 minutes before you are ready, take it out of the fridge and let it come to room temp. Then shove it in the oven, covered, for about 40 minutes. Then uncover and bake about 20 minutes more.

All that’s left is to serve it up, and enjoy! Don’t forget the wine! 😉

Print Recipe
Make-Ahead Bacon-Cheesy Mashed Potatoes Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot and add water to cover. Salt the water and bring to a boil.
  2. Reduce heat; partially cover and cook for 20-25 minutes or until potatoes are tender.
  3. Drain potatoes and place in a bowl. Add sour cream, neufchatel cheese, salt & pepper.
  4. Beat with hand mixer until smooth and cream cheese has melted.
  5. Stir in fresh chives, cheddar cheese and real bacon bits until combined.
  6. Spread in a greased 13x9 backing dish.
  7. Melt the butter and drizzle over the potatoes. Sprinkle with paprika.
  8. At this point you can choose to cover and refrigerate until ready to serve, or bake right away.
  9. When ready to bake, if you've refrigerated your potatoes, let them stand at room temperature for 30 minutes before baking.
  10. Preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover, and bake 20 minutes longer.
  11. Enjoy!
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Oven S’mores

Mmm S’mores… do you ever get a hankering for s’mores? My kids and I do, although my kids do more often than I do. We just love these little suckers, and when you get a craving for something, you just got to satisfy it! Most people are aware of this method of making s’mores. That’s what I call it, a method. It’s not really a recipe and no, it was not originally my idea. No clue who thought of it first, but whoever did, great idea!

While I was making these for my kids for probably what was the gazillionth time, I thought to myself, “you know, I’m sure not EVERYONE has thought of this.” So that’s why I’m sharing this with you today. I know, I’m a day late on National S’mores Day, but who cares? That’s the beauty of these s’mores! You don’t need a special day. Is it raining outside, and you can’t have a campfire? Is it too cold? Is it too hot? Is it storming, and your sweet tooth just said “Man we need s’mores!” It’s ok, that’s what these are here on my blog for! So check this out…

First you’re going to want to move your top oven rack to about the second slot from the top. Then turn on your broiler. Next, line a baking sheet with foil or parchment, just to eliminate any extra cleaning. Then take 2 graham cracker sheets and break them in half creating 4 bottoms. Place those on the sheet.

Then, grab your marshmallows, and cut them in half the long way.

Place a marshmallow half on each of the 4 graham bottoms.

Now get your chocolate ready. Just break your candy bar so you have two squares per s’more.

Then stuff the baking sheet under the broiler, and watch very closely. Broil them until the marshmallows are nice and golden. Do not turn your back even for a second or they will burn. The browning process is super fast.

Immediately after you take these out of the oven, place your chocolate on top of the marshmallows. Be careful, those marshmallows are hot.

Then immediately place your graham tops on and moosh it down gently.

Serve immediately, and enjoy the smiles and cheers you will receive! Oh and uh… don’t forget to make one for yourself!

 

Print Recipe
Oven S'mores Yum
Recipe by Christine Titus
Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Move top oven rack so it is two notches down from the top. Preheat your broiler.
  2. Line a baking sheet with parchment paper or foil for easy clean up.
  3. Break graham crackers in half so you have 8 squares. Place 4 graham squares on baking sheet.
  4. Cut your marshmallows in half the long way, and place a marshmallow half on each of the 4 graham squares.
  5. Broil until your marshmallows are golden brown. Watch carefully, because they will brown quickly and before you know it, they will burn.
  6. Take them out of the oven and immediate (and carefully) place two chocolate squares on top of marshmallows, then top with the remaining graham squares.
  7. Serve immediately and watch the smiles!
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The Mama’s Ultimate Pizza

Pizza  night. Do any of you have one night a week that’s pizza night? We do around here not just because we love pizza, but because at least once a week we need something speedy. Pizza is a very quick dinner to make. Especially if you simplify things and buy the dough in the refrigerated section of the store. Super easy. Just roll it out, press to fit, and top it with whatever you like.

Here’s one of they ways this mama likes to do pizza. We call this The Mama’s Ultimate Pizza.

First I take out my baking sheet and line it with foil for easy clean up. I really hate doing dishes. Then I spray that lightly with some cooking spray. Then pop your dough out of the can, and starting in the middle of the pan, unroll the dough, and press it and spread it to fit as best you can. See mine, doesn’t have to fit perfectly. It’ll be ok, I promise. Now to ensure that the dough is cooked completely when the entire pizza is done, I slip this into the oven at 425 degrees for about 8 minutes, just to partially cook the crust. You don’t want to cook it completely through at this point. Just give it a little head start. Then set that aside.

Now I prepare my toppings. I brown up some ground Italian sausage. You can go hot or mild on this. I prefer the mild. Don’t forget to drain it.

Then I chop up my bell peppers. I like to use two different colors here just to make it pop. I love the brightness of the red and yellow, but you can choose any bell peppers you want, whatever colors you want. I also had the hubster slice up some red onion. He never cries when he cuts onions. He says “the idea is to not develop an emotional attachment.”  😂

And because we love meat so much, I sliced up some smoked sausage. We also added sliced pepperoni, which was already sliced, and some sliced black olives, neither of which are pictured, and again, those were already sliced. Notice I’m using cheapy paper plates to put my prepped toppings on? Did I mention I hate doing dishes? 🙃

Now the fun part! The layers! Slather on as much or as little sauce as you want, I used store bought pizza sauce. Then some pizza blend cheese, which came already shredded. (Gee, ready made dough, pre-sliced olives, pre-sliced pepperoni, ready sauce and pre-shredded cheese. This recipe was half done before I even got started! SCORE!) A little note about the amount of cheese used, in the written recipe, I was trying to be reasonable on the measurements. Honestly, use as little or as much as you want. Obviously I did! Then I spread on my meats and veggies, and then cover that in more cheese. Sprinkle some Italian seasoning over the top (that was my mom’s idea. Thanks mom!).  Now it’s ready for the oven.

Just look at that slice of happiness! Definitely need a fork for this, but totally worth it! I hope you try it, and enjoy!

 

Print Recipe
The Mama's Ultimate Pizza Yum
Recipe by: Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray.
  2. Starting at the center of the baking sheet, unroll dough, pressing it out to fit baking sheet. Bake for 8 minutes just to partially bake the crust.
  3. Spread sauce over crust; top with 1 cup of the cheese. Top cheese with meats, olives, onion and bell peppers. Top with remaining 1 cup of the cheese and sprinkle with Italian seasoning.
  4. Bake for 5-7 minutes, or until the crust is a crisp deep golden brown, and the cheese is melted and bubbly.
Recipe Notes

For a spicier version, use spicy Italian sausage, and sprinkle the pizza sauce with some crushed red pepper.

Use as much cheese as you like! If you like cheese as much as we do, you'll likely want to use more than 2 cups.

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Lazy Bistro Burgers

You ever get that lazy feeling? Where you’ve been busting your hump all week, you know you’re not finished, but all you want to do is as little as possible, and then just before you put your feet up in your favorite chair with a nice glass of wine, you realize you still have to prepare dinner. I love to cook, obviously, but there are days like that and it’s frustrating.

Not to fear though! I have for you today, a wonderful lazy day recipe! This recipe is so quick, and requires such little prep, that you’ll be back to that easy chair and glass of wine in no time flat! This is also perfect for a rushed weeknight meal too.

To be honest, I was not rushed when I came up with this burger. I found a recipe for a beautiful macaroni salad on Pinterest, and I really wanted to try it. So, I came up with this burger recipe to go with it. I made the salad earlier in the day, and then when dinner time came around, slapped these burgers together and YUM was all around! Everyone should have this salad in their lives, so after you’re done here, you might head over to Cooking Classy and check out her Classic Macaroni Salad. YUM!

Ok, so on with the burgers!

You only need a few ingredients. Grab 2 pounds of ground beef, an envelope of onion soup mix, about 1 tbsp of hamburger seasoning (I use McCormick Grill Mates Hamburger Seasoning), and 3 tbsp of water. With your clean hands, get into that meat and mix it all up. You want this mixture mixed thoroughly. Then all you need to do is separate it into 6 equal portions, and shape into patties. I lined a baking sheet with wax paper to my patties on, that way it made it easier for my hubby (aka personal Grill Master), to take them out to the grill.

You can choose any kind of cheese you want, or no cheese if you don’t want it. We chose Pepper Jack and it really worked well with this burger. Once you’ve got your burgers cooked, your buns toasted and your cheese melted, top your burger with whatever you fancy! We chose lettuce, tomato (we have some home grown thanks to mom-in-law), and sliced red onion.

Serve this delicious, big fat juicy burger with a side of that Classic Macaroni Salad, and you have an easy dinner, your family is going to love!

Enjoy!

Print Recipe
Lazy Bistro Burgers Yum
Recipe by: Christine Titus
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. In a large bowl, combine beef, soup mix, hamburger seasoning and water. Combine thoroughly (I like using my hands for this).
  2. Separate beef mixture into 6 separate portions. Shape each hamburger patties.
  3. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Place buns cut side down on grill for the last 2 minutes to toast.
  4. Serve the burgers on the buns, and along with any of your desired toppings.
Recipe Notes

Adapted from Campbell's

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5 Bean Chili – #SundaySupper

Ok, so how many of you have kids that are just so sick of sandwiches? Or just don’t care for them? OR are just picky?! I happen to have a couple of those, and yet they want so badly to take lunch to school. I can’t blame them, the cafeteria food at their school is just, gross. I tried to come up with a more polite way of saying it, but lets face it, it’s gross. Poor kids don’t even get access to salt & pepper! Savage, right?!

Not to worry! #SundaySupper, along with our gracious host Christie Campbell from A Kitchen Hoor’s Adventures, are here to give you ideas for hot lunches to send your kids to school with. I never thought I could send hot lunches to school with my kids. I don’t know about your kids, but mine do not have access to a microwave while at school. So how do you keep food hot?

You would be amazed at the items available these days, from insulated lunch bags, to insulated containers that go beyond a thermos. Here’s one I really like:

Thermos Foogo – They have other colors besides pink, of course. This is a 10 oz food container, vacuum insulated to keep food hot or cold. It keeps things warm for 5 hours and cold for 7. The outside of the thermos doesn’t get hot, so it’s fine to put it in your lunch bag with cold items. Also, it’s easy to open. This particular one was designed with kids in mind. Yea it’s a thermos, but you can put so much more than just soup in it. Try leftover pasta from the night before, or a real kid favorite like mac & cheese.

Or, how about the recipe I’ve got for you today? This would go perfectly into that cute container, and would stay hot/warm until lunch time. My 5 bean chili! Now, I make my chili on the mild side because that’s just how I roll. My kids appreciate it too, and in fact they love this recipe. Even my bean hater doesn’t mind mom’s chili. It’s so simple too, because I make this in my 6 quart, black, oval Crockpot, and I just LOVE my Crockpot!

First you want to brown up 2 pounds of ground beef along with a bunch of chopped onion. I used two medium onions. As you can already tell, this recipe makes quite a bit of chili. It’s perfect for taking to a potluck, or you can freeze some of it. I have some in the freezer right now.

Once you’ve got the beef all browned up and the onion soft, drain it, if necessary, depending on how lean your meat is. Then just dump it in the slow cooker! The rest of this recipe, is pure dumping.

Drain your 5 cans of beans, and dump those into the slow cooker on top of your beef. I’ve got light red kidney beans, Cannellini beans, black beans, dark red kidney beans, and pinto beans.

Now dump in your 3 cans of Rotel, chili seasoning mixes, tomato sauce, water and salt & pepper. Then mix it up to combine it all real good. Cover, and cook on low for 7-8 hours or on high for 4 hours.

Garnish however you wish. For mine, I went heavy on some low-fat Mexican cheese blend, and a nice dollop of light sour cream. There are a lot of ways we have topped this delicious chili. We’ve used corn bread, fritos, tortilla chips, chopped fresh cilantro, jalapeno slices for those that enjoy a spicy kick. Top it with whatever your favorite toppings are.

Like I mentioned before, this makes a ton of chili, so why not turn leftovers into chili dogs? Or, how about Chili Cheese Burritos? I found that recipe over on Meggan’s blog Culinary Hill. So as you can see this chili is versatile, easy to make, delicious, and perfect for packing into your child’s thermos to take to school for lunch. Add a home made corn muffin, some fruit or a veggie like carrot sticks & celery along with their favorite dip and you’ve got a full and happy kid! It’s time to go beyond sandwiches, and add extra love into the lunch boxes!

 

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

Soups and Stews

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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5 Bean Chili Yum
Recipe by: Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a skillet over medium-high heat, brown ground beef with the onions, breaking up clumps.
  2. Transfer beef mixture to slow cooker.
  3. Add beans, Rotel, seasoning mix, tomato sauce, water and salt and pepper. Stir everything together well. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
  4. Ladle into bowls and serve with your favorite toppings and some cornbread.
Recipe Notes

Adapted from Sandra Lee

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Amazing Blue Cheese & Bacon Burgers

This summer has been quite amazing so far! We’ve had a lot of cookouts, and a lot of time spent with family and friends. Although back to school is coming, and coming fast, it may feel like summer is coming to an end. In reality, we still have quite a bit of summer left! So lets not waste it! Fire up that grill! I’ve got something amazing for you!

I recently had my dad visiting from South Carolina. Although some would say my dad is a very picky eater, I wouldn’t classify him as picky. I would put him in the “simple” category. He’s a very simple person when it comes to food. He’s all about easy, traditional, and a meat & potatoes kinda guy. So for me, that’s super easy to cook for. I know the man pretty darn well, and I know that there are three things he loves a lot! That’s burgers, blue cheese, and bacon. So I created this Amazing Blue Cheese & Bacon Burger for him, which I slightly adapted from a Kraft. Before I get into the recipe, I just want to let you know that although I mention McCormick Grill Mates specifically, this is in no way a compensated post. I just really like the stuff.

Burgers, in my opinion, are always simple. Especially since I don’t run the grill. If you have yourself a personal grill master, all you have to do is mix it all up, smash some patties together and present them to the grill master! Your work is done! I happen to absolutely love my grill master.  😉

So take all of the ingredients listed, except for the bun of course, and mix it all up. I use my hands for this. Clean hands of course! Sometimes, you just gotta get down and dirty to get all those ingredients mixed up completely. It works really well. I do the same thing when I make meatloaf.

When it comes to the bacon bits, please don’t use that dried up nasty crunchy stuff like Bacos. I am using Real Bacon Bits which are located with all of the other salad toppings, usually in a plastic resealable bag. It makes a world of difference. You can also fry up some bacon and crumble it. The real bacon bits just save me that step and make it more convenient.

Feel free to top your burgers with your favorite toppings. We had lettuce and tomato for ours, but you could add pickles, and onion and all sorts of things. The sky’s the limit! Whatever you like!

Sit back, relax, and enjoy this juicy burger! I kept this very simple by serving it with some potato salad. But you could do a pasta salad, or perhaps from potato wedges or fries. What do you like to serve your burgers with?


Print Recipe
Amazing Blue Cheese & Bacon Burgers Yum
Recipe by: Christine Titus
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat your grill to medium heat.
  2. In a large bowl, mix ground beef, blue cheese, real bacon bits, steak sauce and hamburger seasoning. I use my hands (clean of course) to mix it all up. It works so much better than a spoon and really gets it all incorporated into the meat.
  3. Divide meat into equal portions and shape into 8 patties (for hamburgers) or 12 patties (for sliders).
  4. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Place buns, cut side down, on grill for the last 2 minutes to toast the buns.
  5. Fill buns with burgers, and desired toppings.
  6. Enjoy!
  7. Serves: 8 hamburgers or 12 sliders
Recipe Notes

Slightly adapted from Kraft

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Delicious Ranch Potato Salad

The weather here is just perfect. A beautiful 78 degrees which is perfect for me! Not too hot, not too cold. It’s wonderful, and it’s got me wanting to gather up the clan, and go to a park for a picnic. I don’t know about you, but I love picnics. Ever since I was a kid, my favorite picnic food was potato salad. As far as I’m concerned, you can’t have a picnic without potato salad! It just wouldn’t be right. It also wouldn’t be right to make the same old potato salad over and over again either. I don’t know about you folks, but I like variety. I get bored with the same ol’ thing.

So lets switch it up! I’ve created this Delicious Ranch Potato Salad, and I served it at a potluck cookout very recently. It was a huge hit with my family and friends, and I know it will be with you and your family too. Like most potato salads, this one is super easy. You can even make it a day ahead of time.

First you want to get your potatoes cut up and into the pot of salted water, get that boiling. While those are cooking, take the rest of your ingredients and combine them in a large bowl. I like to use my giant Pyrex glass bowl for almost all of my salads. I like the extra tossing room.

Once your potatoes have cooked and are fork tender, which will only take about 8-12 minutes, you’ll want to drain them well. Then add them to your dressing mixture in your giant bowl. Toss it all together, cover and refrigerate until ready to serve. I use red potatoes in this recipe. I prefer to use a waxy potato in potato salads like red potatoes, fingerling potatoes are new potatoes. The waxy potatoes hold up much better, where as starchy ones like russet potatoes tend to fall apart too easily, and turn your salad into mush. Ew…

 

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Delicious Ranch Potato Salad Yum
Recipe by: Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Clean and cut potatoes into chunks, then place in a large pot with salted water to cover potatoes. Bring to a boil. Reduce heat to keep it at a gentle boil and let cook until potatoes are fork tender,, about 8-12 minutes.
  2. Meanwhile, combine all other ingredients in a large bowl.
  3. Once potatoes are done, drain well, and add to the dressing mixture and toss to thoroughly combine all ingredients. Place in the refrigerator for at least 2 hours to let flavors mingle and chill.
Recipe Notes

You can make this salad a day ahead of time, just keep covered in the refrigerator. Light ranch dressing may be substituted for regular to save a few calories.

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Raspberry Lemonade Sparkler

Welcome to Summer! Has it been crazy hot where you live? It sure has been  here in Southern Indiana for the past few weeks. When it gets close to the 90s with humidity on top of it, I’ve got to find a way to beat the heat. Out here in the country, we like to visit our “neighbor’s” house, who happens to have a very lovely swimming hole. Complete with a fun slide to slide down and make huge splashes in the water. It’s a ton of fun, and my kids love it.

Another thing I like to do on a nice hot summer day, sit on a shady porch with good company, and share a delicious, refreshing, ice cold beverage. It doesn’t have to be an adult beverage, but in this case, it is an adult beverage. I introduce to you, the perfect hot summer day beverage, my Raspberry Lemonade Sparkler.

You’re going to love this cocktail. Not only is it super simple to make, but it’s incredibly refreshing, and absolutely delicious.

When you make this drink, be sure you are using Pink Moscato Champagne and not just Pink Moscato wine. You want the bubbles in this beverage. It makes a HUGE difference in the final outcome.

I hope you enjoy this wonderful cocktail as much as I did, and as always, when drinking an adult beverage, please drink responsibly.

Now, go mix one of these up, take it to the porch, sit back, relax, and enjoy!

Print Recipe
Raspberry Lemonade Sparkler Yum
Course Beverages
Cuisine American
Servings
serving
Ingredients
Course Beverages
Cuisine American
Servings
serving
Ingredients
Instructions
  1. Pour Raspberry Lemonade into a glass with ice to a little more than halfway.
  2. Add a splash of grenadine.
  3. Top with champagne.
  4. Garnish with frozen raspberries and lemon slice.
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Mashed Potato Hot Dish

This casserole is the perfect dish to serve your family on busy weekdays. You probably have all of the ingredients already in your pantry. This dish has a lot going on for it. It’s budget friendly for one, it’s easy to put together, and it tastes fantastic! All you need to round it out is a simple salad to serve on the side. Easy Peasy! Oh, and one other thing I love about this recipe, it’s topped with my favorite mashed potatoes. I make double the mashed potatoes for what I actually need in this recipe, so there are leftovers that I can serve as a side dish the next day. I mean, if I already have to make them, I might as well double up. That makes for an easy dinner the next day, since I don’t have to worry about a side. The potatoes go with anything, meatloaf, chicken, steak, pork chops. Oh I can name a million things that go with mashed potatoes, and trust me, after you taste these, you’re going to want more.

So lets get cooking!

There’s nothing to it really.  You’re just gonna take your ground beef, garlic and onion, and toss that in a large pan. Brown  up that hamburger and drain the fat if necessary. Then add your green beans, cream of chicken soup, and salt and pepper. Next layer!

Cheese! Oh yea. You’ve got to have cheese. If you’re worried about the fat content in this recipe, don’t be worried! I’ll let you in on a little secret. I used low fat cream of chicken soup, reduced fat cheese, 1/3 less fat Neufchatel cheese (instead of full fat cream cheese), and light sour cream. No one noticed! Just as I suspected. If you’re worried about the beef, switch it out for ground turkey. It’ll work out just the same and be fabulous, just the same. In fact next time I’m going to use ground turkey. So there go, don’t be scared, now put that cheese layer on. Next layer!

The mashed potato layer. These potatoes are easy to make, and this is also where the cream cheese, sour cream, butter and ranch dressing mix comes into play. But like I said above, you can lighten it up. I did! So spread that deliciousness over the cheese.

No, I’m not kidding. More cheese. That’s your final layer. Now plop that in the oven at 350 and bake it until it’s bubbly and the cheese is melted. About 20-25 minutes, which was the perfect amount of time for me to clean up those pans I used, and toss together a crisp green salad.

Enjoy!


Print Recipe
Mashed Potato Hot Dish Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot. Cover with water, and bring to a boil. Boil potatoes for 15-20 minutes or until fork tender; drain well.
  2. Return potatoes to large pot and add cream cheese, ranch dressing mix, sour cream and butter. With an electric hand held mixer on low speed, blend ingredients together. Once combined, turn to faster setting and whip potatoes until smooth. Cover and set aside.
  3. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink and onion is soft. Drain if necessary.
  4. Stir in soup, green beans, and salt and pepper to taste
  5. Transfer beef mixture to a greased 2-qt. baking dish. Top with 1/2 cup sharp cheddar cheese. Top cheese with mashed potatoes. Sprinkle top of potatoes with remaining cheese.
  6. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Recipe Notes

This recipe makes double Mashed potatoes than what you will need for this casserole. I like to make extra and then eat the left over potatoes as a side dish the next day. If you don't wish to do that, then just cut the mashed potato recipe in half.

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Rodeo Steak Sandwiches – #SundaySupper

This recipe I am bringing you today just screams “manly”! Doesn’t it? Rodeo, Steak, Sandwich. All three of those are manly food words. Especially steak. What’s more manly than steak?! This sandwich is sure to make your cowboys hoot & holler in delight. The cowgirls are gonna love it too. This recipe is quite simple, yet absolutely delicious! So round ’em up! It’s time for some grub!

Before we get started, I want to say thank you to our gracious #SundaySupper host Cindy Kerschner of Cindy’s Recipes and Writings. She’s worked hard to make this event possible and I appreciate her time so much.

For this recipe, I chose to use a boneless top round steak, but you can use pretty much any cut of beef you want. Flank Steak, London Broil, maybe even a brisket. But folks, the most important part of choosing your cut of beef, is make sure you grab Certified Angus Beef® brand. Oh man, I can not tell you how delicious and fresh their beef is. Absolutely perfect for this sandwich.

See that? Now that is a beautiful thing. Thank you Certified Angus Beef® brand, for this beautiful product. Lets just admire it for a minute longer…. 😆. I can’t help it, folks. I am totally a carnivorous person. Ok but seriously, this really is a beauty, but folks you gotta season it. As you can see here, it doesn’t come seasoned, so please, be nice to it and give it some seasoning. Grab your Montreal Steak Seasoning, shake that all over front and back, don’t be shy. Then just kinda rub it in. Give the meat a nice massage, they like that 😉. Then take your sea salt, and grind a some over the meat a couple of turns. The steak seasoning and salt are to taste, none of that is measured. I didn’t use a ton of salt, just a little bit. Set that aside, and we’ll start on the sauce.

This sauce, oh my gosh, this sauce!!! It is so crazy good. These sandwiches would not be what they are without this sauce, and it’s only three little ingredients! Can you believe that?! Just take your Mayo, which I use Mayo made with Olive Oil to cut down on some fat but you can use regular, or light. Do not use Miracle Whip because it will change the overall flavor. You don’t want to do that! Ok so take your Mayo, your horseradish mustard (I use the Walmart brand. It’s incredible!), and a bit of Worcestershire sauce and whisk it up in a bowl. Done. That’s it. Sauce is done. Refrigerate until you’re ready for it. It’s time to grill!

These beauties are happy! And so am I because I don’t have to do this part. I have my own personal Grill Master, which by the way, did an excellent job! These came out perfectly Medium-Rare which is how we like it. I should mention that you really only need about a pound or so for 6 sandwiches. We cooked extra and made some amazing nachos with the left overs. Would be great for quesadilla’s too. Or more sandwiches! I can’t get enough of these sandwiches!

So once you’ve grilled these to your desired doneness, you’re going to slice them real thin. Then butter the insides of your sandwich buns, and assemble your sandwiches. Start with Tomato, onion, sliced steak, and cheese. Then broil them for just a couple minutes until the cheese is melted. Spoon the sauce over the cheese, and top with the top half of your bun, and enjoy!

 

 

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

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Print Recipe
Rodeo Steak Sandwiches Yum
Recipe by Christine Titus
Course Sandwiches
Cuisine American
Servings
Ingredients
Course Sandwiches
Cuisine American
Servings
Ingredients
Instructions
  1. Season steak with steak seasoning and salt. Grill, covered, over medium-hot heat for about 6-10 minutes on each side. Time will vary depending on your cut and thickness of meat. Grill to desired doneness (for medium-rare, a meat thermometer should read 140°; medium 155°; well-done 165°.). Keep in mind it will continue to cook while it rests. Let it rest for about 5 minutes before slicing thinly.
  2. Spread butter on inside of buns. Place tomatoes, onion, sliced steak and cheese on bottom buns. Broil 5-6 inches from the heat for about 2-3 minutes or until the cheese is melted.
  3. In a small bowl, whisk the sauce ingredients together; spoon over cheese and replace bun top, and enjoy!
Recipe Notes

You can use almost any cut of beef in this recipe, for instance flank steak, london broil, or even a beef brisket. Use your favorite cut.

Recipe adapted from Taste of Home.

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