You’re going to want to sit down for this one.
Melted cheese. Bacon. Beef. It’s got all of the main food groups. And because you can make these Bacon Wrapped Cheeseburger Dogs ahead of time, they’re kind of a must for the 4th of July.
Beef
Beefy Potato Taco Pie
One of my favorite things to order when I go to my favorite Mexican fast food restaurant is a burrito that contains beef and potatoes… I don’t know what it is about those tender potatoes that makes a cheesy, beefy, delicious burrito so much better, but it’s SO good. I also have a pretty strong affinity for pot pie, which I’ve shared a few times on the blog before. But I started thinking… what if I married these two things I love together in to one delicious main dish? The result is this incredible beefy potato taco pie, and trust me, you definitely want to try this one.
Bacon Cheeseburger Dip
As dip week comes to a close soon, I’ve saved my best for last, guys. Really– this is a hearty, delicious dip that could almost be considered a meal instead of just an appetizer. I challenge you to find anyone who doesn’t love a bacon cheeseburger (and finding a vegan doesn’t count!) There’s just something about it– the bacon, the ooey-gooey cheese, the juicy beef patty. But bacon cheeseburgers are just not easy party food… however, a bacon cheeseburger DIP, now, that’s another story.
Meat Lovers Pasta Bake
Do you like meat? And easy recipes? And recipes that can be made with leftovers and ingredients you have on hand?
If you answered yes, then you’re going to absolutely love this meat lovers pasta bake. If you answered no to the meat question, stick around… you can make this dish with veggies instead. But the meat part? Oh-so-good.
If you have pasta, cheese, diced tomatoes, and some leftover meat (pretty much any kind will work), then you’ve got dinner. Bonus points if you have pasta-friendly veggies like mushrooms and onions.
Campfire Favorites: Beef and Veggie Hobo Packs
Not too long ago, a rule was made that my brother had to pitch in with dinner sometimes. Now, my brother is a pretty good cook, but like all of us, he likes easy, and a lot of times, he sticks to the tried-and-true. So much so that we quickly realized that any nights where it was Jeffrey’s turn to cook, we either got waffles, or we got hobo packs. I started watching him making the hobo packs (as we affectionately call them, but apparently foil packet meal or foil packet dinner also works), and realized why he loved making them so much. They were easy. They were delicious. And most of all, they were versatile. With a family full of picky people, versatile is important.
Pigs In a Blanket: 3 New Twists!
It seems like we have a ton of cool holidays that we celebrate… I mean, Easter, Fourth of July, Christmas, National Pigs in a Blanket Day….
…yes, you heard me right. It’s a thing. In fact, it’s coming up this week, April 24! Who doesn’t love pigs in a blanket? Well, except maybe the vegetarian/vegan crowd… Those delicious hot dogs, rolled up in a perfect Pillsbury crescent roll, baked until golden… just perfection right there!
So, I started off with some crescent rolls, and in honor of Pigs In a Blanket Day, I decided it’s time to get creative.
I like the Pillsbury ones because they always seem to bake perfectly every time. Save the package, because your baking instructions for each of these pigs in a blanket are right there on the package– you bake them just like you would crescent rolls by themselves.
First up, Piglets in Blankies! These are going to be the most similar to what you know and love about pigs in a blanket, just smaller and a little snazzier. These are adorable, and, while of course they’re great for dinner, these would also be a delicious appetizer for a big game, a great party snack, or an easy lunch.
Start by cutting your crescent rolls in half lengthwise. Because you’ll be using Lil Smokies instead of a full-length hot dog, you’ll want a smaller crescent roll, basically.
Spread your crescent roll with some honey barbecue (or your favorite barbecue sauce of choice), and then a drizzle of mustard. Even if you aren’t a mustard fan, I promise it adds an amazing tang that can’t be beat! Roll up your Lil Smokie in the crescent.
Get your finger just barely wet with water, wet the top of the crescent, then sprinkle some sesame seeds on top. In the same way that a Sesame Seed Bun just makes a burger better, these delicious piglets get an extra snappy beat from the sesame seeds on top. They’re just that extra cute touch that makes these even better.
Bake these according to the package directions on the crescent rolls, and serve.
Yum! And oh-so-cute!
Aren’t chili dogs just the best? I love them so much; in fact, I’m hard-pressed to eat a hot dog unless it’s in a pig in a blanket or a chili dog. This is the best of both worlds by being equally chili dog AND pig in a blanket, and since the chili was so nice and messy, I decided to call them Pigs in Muddy Blankets. What pig doesn’t love mud to cool off?
Now, I’ll just say it here. If you’d rather use your own homemade chili here, you absolutely can. To make it easier on myself, I decided to use a can of Hormel Chili with beans and meat.
Start by cutting your hotdog in half lengthwise. Not only will you get more pigs in a blanket using fewer dogs, but it’ll help keep the chili from squeezing out. Next to it, place a generous spoonful of chili.
Sprinkle with cheese. I used a cheddar and Monterrey jack blend. Roll the muddy blankets up and bake according to the crescent roll package directions.
Before you serve them, top them like you would any chili dog. I personally love diced onions and even more cheese!
Finally, I have to share my personal favorite, pigs in sombreros. Now, I might blow your mind just a little bit because, well… there’s no hot dog in this one. But that’s okay! They’re delicious nonetheless.
Instead, the traditional hot dog is replaced entirely by taco meat! So, start by browning some hamburger and seasoning it the way you would for tacos. I personally like to go easy and use the Old El Paso packet and just follow the directions on the back, because hey, easy!
Place a large spoonful of taco meat on the wide part of your crescent roll.
Then, add diced onions and your favorite taco blend, Mexican blend, or pepper jack cheese. I personally like Kraft’s Mexican Blend.
Now, form the sombrero. You wrap the two wide corners in towards the middle, overlapping a bit and covering the taco meat and cheese. Then, take the long point and wrap it up and over the overlapped part, tucking it under the top edge of the crescent roll.
It’ll form a cute little pocket like this! Bake it according to the crescent roll package directions until golden brown.
Before serving, deck out your pigs in sombreros with typical taco toppings– lettuce, tomato, sour cream, extra cheese, salsa, whatever you’d like!
There you have it! 3 delicious ways to try a new take on Pigs in a Blanket to celebrate Pigs in a Blanket Day this week!
Do you do Pigs in a Blanket a certain way at your house? What sides do you like with it? And which of the above three ways do you most want to try? Let me know in the comments below! Have a great Pigs in a Blanket Day!
Hearty Cheeseburger Soup
It’s cold outside. Like, frigid. I should be used to Midwest Januaries by now. After all, every January of my life has been spent here. That doesn’t make the 5 degree temperatures any less surprising. It seems like a lot of places are even colder. I mean, Canada was colder than Mars just recently, and a major winter storm has been dumping snow everywhere.
That’s why it’s perfect to have a really hearty cold-weather recipe in your stash. This cheeseburger soup fits the bill.
You’ll want to start by browning about a pound of hamburger, then draining it and setting it aside. With soups, I’ve found that they’re great for eyeballing ingredients– if you have approximately what you’re looking for, then you’re able to produce a delicious soup without as much effort. Soups are just so forgiving. It’s also nice when you want to add or subtract ingredients, just in case you’re snowed in.
While cooking your ground beef, start dicing an onion. You’ll want it in small dices, nice and fine.
In a nice soup pot, you’ll want to melt 2 tablespoons or so of butter. Add in your diced onions and about 1 1/2 cups of shredded carrots. Cook, stirring every once in awhile, for 10 minutes, or until the carrots and onions are tender.
While you cook the carrots and onions, peel and chop up 8 cups of potatoes into bite-size pieces. That’s about 6 medium potatoes, if you’re counting.
Add a carton of chicken broth to the onion/carrot mixture, then fill the carton halfway with water, and add that, as well. Toss in your potatoes and your ground beef. Bring this to a boil, then reduce the heat to low and cover.
Melt the rest of your stick of butter (6 tablespoons, if you’re not using a stick or using margarine instead) in your now-empty ground beef skillet, keeping the heat medium. Add in 1/2 cup flour slowly, whisking the entire time, for 3-5 minutes. Stir this into the soup, bringing it back to a simmer.
Reduce the heat to low, and add in some salt and pepper, 2 cans of evaporated milk, and 16 ounces (half of the large block) of Velveeta (dicing it first helps it melt faster!)
Stir while cooking until the Velveeta is melted, then serve. Rolls are a great addition to this, as well as toasted bread rounds, as pictured. The toasted bread rounds add a nice crunch to the soup.
This soup is a total crowd-pleaser, and it really is not hard to make. It is a perfect soup for staying in with the family before curling up cozy under blankets.
Hearty Cheeseburger Soup
2014-11-24 11:08:29
This hearty cheeseburger soup is perfect for a cold day-- all the flavor without standing outside by the grill in the cold!
Ingredients
- 1 lb ground beef, cooked and drained
- 1 onion, diced finely
- 2 Tbsp butter + 6 Tbsp butter
- 1 1/2 Cups carrots
- 1 tsp basil
- 1 tsp thyme
- 8 cups (approximately 6 medium) potatoes, cut into bite sized pieces
- 1 Carton chicken broth
- 1/2 Cup flour
- 2 cans evaporated milk
- 16 oz (half block) Velveeta, diced
Instructions
- Melt 2 tablespoons of butter in the bottom of a large soup pot. Add in diced onions, the herbs, and shredded carrots, stirring until tender.
- Dice potatoes while onions and carrots cook.
- Add one carton chicken broth to soup pot, then fill carton halfway with water and add that in, also. Put potatoes and ground beef into the soup pot.
- Bring soup to boil, then reduce the heat to low and cover.
- Melt 6 Tablespoons butter in a skillet on medium heat, and add flour slowly, whisking for 3-5 minutes.
- Stir flour mixture into soup, then bring the soup back to a simmer.
- Reduce the heat to low, then add in salt and pepper, evaporated milk, and Velveeta.
- Stir until Velveeta is melted, then serve hot.
Notes
- Tip: Rolls or toasted bread rounds make a delicious addition to this soup. Or, top with croutons!
Mama Plus One https://www.mamaplusone.com/
Hearty soups are some of my favorites– check out this Chicken and Gnocchi soup or Tuscan Sausage and Bean Soup for more inspiration, or enjoy this Crock Pot S’mores Lava Cake as the perfect dessert compliment for this soup!
In the mood for more soup? Follow my Soups, Salads, and Sandwiches board! Stay warm!
Follow MamaPlusOne’s board Food: Soups, Salads, and Sandwiches on Pinterest.
The Easiest Lasagna Soup You’ll Ever Try
My family loves lasagna.
And soup. With it being January, who doesn’t love soup?
This recipe combines the best of both lasagna and soup, and it’s nice and warm and cozy, perfect for a very cold winter day.
I found this recipe in the recipe box from my grandfather’s house. It’s another one that has been clipped from a newspaper, again with no name. The biggest clue I have is that there’s a Town and Country Store nearby, and that hasn’t exactly helped me figure out the source.
Start by browning some hamburger and a little bit of diced onion.
Then, grab the important ingredient that gives this soup plenty of lasagna flavor… some Hamburger Helper, Lasagna variety!
Hamburger Helper has always been a great, quick meal choice that is easy to use whenever we’ve forgotten to prepare for dinner. But what’s amazing is that you’re not limited to a skillet meal! It’s so easy to adapt the Lasagna Hamburger Helper into a soup!
Set the pasta aside– you’ll use it later. Just grab the white packet that has the Lasagna seasonings for now, and put them in a saucepan!
Add in a can of corn (undrained), a can of diced tomatoes (undrained… I used the Italian variety), and some shredded Parmesan.
Top that off with your cooked hamburger/onion mixture (drained) and some water.
Bring that to a simmer and simmer for 10 minutes. Once it’s simmering, add in the noodle packet from the soup. My family likes a little heartier of a soup, so I added in a couple of handfuls of spiral noodles at this point, as well, to add some extra bulk to it.
Cook it for 10 more minutes, or until the noodles are cooked.
When you serve it, serve with some shredded Parmesan (or Mozzarella if you’re feeling wild!) and some warm bread!
Yum.
I will recommend doubling this recipe, because you’ll want leftovers. I made the regular recipe (just adding the noodles) and, while it served all five of us (plus the baby!), there were no leftovers. We were scraping the bottom of the bowl. It was such a good soup, and especially on a cold day, that it was impossible to stop enjoying it. Next time, we’re doubling the recipe to be sure there’s more for day two.
I also want you to know that if you freeze the soup before adding the noodles, it freezes very well. Just stop before the noodle part, cool the soup, bag it or put it in freezer-safe containers, and freeze it. When it’s time to eat, thaw it out, add the noodles, and simmer until the noodles are cooked. Because of how easy this soup is, though, there’s not really a reason to freeze it– I feel like it would take longer to thaw than it would just to start cooking it that day.
Lasagna Soup
1 lb ground beef
1/2 cup chopped onion
Cook until done, then drain.
1 package Hamburger Helper dinner
1 can (7 oz) whole kernel corn
5 cups water
2 Tablespoon grated parmesan cheese
1 can (14 1/2 oz) diced tomatoes (I used an Italian variety)
1 small zucchini (chopped) (Optional– I omitted this)
Add remainder of ingredients (except noodles and zucchini) to ground beef and onion mixture in saucepan. Cover and simmer ten minutes. Add noodles and zucchini and simmer for another ten minutes. Serve hot!
Sweet Microwave Meatballs and Pepped Up Tomato Soup Shooters
Throughout college, we had a lot of movie nights turned potlucks where everyone brought a snack to share. Typically, people brought chips and dip or whatever granola bars and Pop Tarts they had in their dorm room, but me? I had to shake things up. And, since I didn’t have access to a stove or oven, I relied on a very trusty book, A Man, A Can, A Microwave. In fact, this book became such a part of my college experience that I started buying it as a gift for dorm-bound high school graduates.
These meatballs are modified from one of those fantastic microwave recipes in that book, and they’re so easy to throw together with a few cans and very little prep work. I like to keep the ingredients on hand for unexpected guests since it makes such a great appetizer.
All you do is grab a microwave safe dish or bowl, like a Pyrex bowl, and pour in 1 can of sloppy joe sauce (I love Manwich brand!), 8 ounces of crushed pineapple (Dole is my favorite), 2 Tablespoons of Teriyaki Sauce (La Choy around here), 2 Tablespoons of brown sugar, 1/2 a cup of finely chopped green bell pepper, and 2 teaspoons of Tastefully Simple Fiesta Dip Mix, to add a kick. After mixing that together, add in a pound of frozen pre-cooked meatballs. Microwave that for 12-14 minutes, stirring halfway through.
Now, I’ve dressed up these meatballs on a pretty plate with cocktail forks from Party City for a girls’ night in party, but you can serve them fresh out of the bowl at a tailgate party. They’re perfect for dressing them up or down, however you please.
In the back of the above picture, I also have my pepped up tomato soup shooters and two-cheese faux grilled cheese. These were two more college recipes that eventually became party favorites.
The Tomato Soup is super easy! Just take one can of Campbell’s Tomato Soup, and instead of making it with water, make it with milk to keep it extra creamy. Add in 1 teaspoon of minced garlic and 1 teaspoon of Italian seasoning. Microwave or warm on the stove until heated through, and, if you’d like, serve in a soup bowl with a swirl of sour cream and some oyster crackers, or serve in these elegant cordial glasses from Party City.
Top it with skewered Two-Cheese Faux Grilled Cheese, and you’re all set. What makes it faux grilled cheese, though? Well, this isn’t your ordinary stovetop grilled cheese… take two slices of bread and stick them in the toaster. When they pop up, immediately sandwich a slice of American Cheese and a slice of Provolone between them and let the cheese melt. If it’s not quite melted enough, pop it in the microwave for about 10 seconds until the cheese melts, then slice into triangles.
Perfect recipes, and you don’t even need access to a stove to make them!