Shepherd's Pie

• 1 pound ground beef
• 1 pound frozen mixed veggies (we prefer a carrot/green pea/corn/lima bean mix)
• 1/2 cup water (approximately)
• 1 tsp minced garlic
• 4 - 6 servings mashed potatoes
• grated cheddar cheese (enough to cover)

1. Brown ground beef; drain. Return to pan.
2. Add mixed vegetables and garlic. Stir to mix.
3. Add enough water to keep from sticking to pan. Cover and cook on medium heat until vegetables are done to liking.
4. Transfer beef/vegetable mixture to a baking dish.
5. Top with mashed potatoes (cover completely).
6. Top with grated cheddar cheese.
7. Put in oven with low heat until cheese melts.

Found On: Recipes of a Simple Wife

Chopped Beef Stroganoff

• 1 1/2 pounds ground beef
• 1 small onion, chopped
• 1 envelope Beefy Mushroom Recipe Soup Mix
• 2 tbsp all-purpose flour
• 2 cups water
• 1/2 cup sour cream
• Hot cooked noodles (optional)

1. Cook and stir ground beef with onion in large skillet over medium-high heat until onion is tender.
2. Stir in soup mix, flour and water. Bring to a boil over high heat.
3. Reduce heat to low. Cover and simmer 10 minutes. **
4. Stir in sour cream; heat through. Do not boil.
5. Serve over noodles or as baked potato filling.

** Can be frozen at this point for later use. Thaw then warm over low heat until heated all the way through, then proceed with recipe.

Found On: Recipes of a Simple Wife

New Mexico Cheeseburgers

• 1 pound ground beef, browned and drained
• 6 potatoes, peeled and sliced
• 1/2 cup chopped green chilies
• 1 onion, chopped
• 1 can cream of mushroom soup
• 2 cups cubed velveeta cheese

1. Layer beef, potatoes, green chilies and onions in crockpot.
2. Spread soup over top.
3. Top with cheese.
4. Cover and cook on high 1 hour.
5. Reduce heat to low and cook 6 to 8 hours.

Found On: What a Crock!

Autumn Applesauce

• 3 lbs. apples, (Cortland, Jonathan or Granny Smith, peeled, cored and quartered)
• 1/2 c. sugar
• 2 T. lemon juice
• 3-inch piece cinnamon stick
• 2 T. unsalted butter

1. In 3 1/2-quart slow cooker, combine apples, lemon juice and cinnamon stick.
2. Cover and cook on high three to four hours.
3. Discard cinnamon stick, add the butter and stir, mashing apples as you go for desired texture.

Found On: What a Crock!

Country Store "Fried" Apples

• 5-6 cups firm, tart apples, such as American Cameo or Granny Smith (2 1/2 lbs. or 4 medium apples)
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/2 cup apple cider

1. Peel, core and slice apples into medium to thick slices.
2. Place apples, brown sugar, cinnamon and nutmeg in small to medium slow cooker.
3. Dissolve cornstarch in apple cider and blend well.
4. Pour over apples and stir to blend.
5. Cover and cook on low setting 5 to 6 hours; stir halfway through cooking.

Found On: What a Crock!

Spaghetti Pie

• 6 oz dry spaghetti noodles
• 2 tbsp butter or margarine
• 1/2 cup Parmesan cheese
• 2 well-beaten eggs
• 1/2 lb ground beef
• 1/2 cup chopped onion
• 1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
• 1 (6-oz.) can tomato paste
• 1 tsp sugar
• 1 tsp dried oregano, crushed
• 1/2 clove garlic, minced
• 1 cup cottage cheese
• 1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded

1. Cook spaghetti noodles. Drain.
2. Stir margarine into hot noodles until melted.
3. Stir in Parmesan cheese and eggs.
4. Form pasta mixture into a crust shape in a buttered 9-inch pie plate.
5. In skillet, cook ground beef and onions until meat is browned. Drain.
6. Stir into ground beef: tomatoes, tomato paste, sugar, oregano and garlic. Heat through.
7. Spread cottage cheese over bottom of spaghetti crust.
8. Top with tomato/meat mixture.
9. Sprinkle grated cheese over all.
10. Cover pie pan with foil; label and freeze.
11. To Serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.

Found On: http://talesfromthefridge.blogspot.com

Slow Cooker Taco Bake

• 1.5 lbs. lean ground beef
• 2 cups chunky salsa, divided
• 5 (8-inch) flour tortillas
• 2 cups shredded cheddar cheese
• 1 can refried beans
• 1 onion, if desired

1. Brown ground beef with chopped onion; drain.
2. Add 1 cup salsa and cook over low heat about 5-6 minutes or until heated through.
3. In sprayed slow cooker, layer in this order: Half the meat mixture, One tortilla, Half the cheese, One tortilla, Half the refried beans, One tortilla, Remaining meat mixture, One tortilla, Remaining refried beans, One tortilla, Remaining cheese.
4. Then, spoon the remaining 1 cup salsa over the cheese.
5. Cover and cook on low 4 to 4.5 hours or until very hot in the center. Makes 6-8 servings.

Found On: http://sensetosave.blogspot.com