Hannah's Recipe Blog

Easy Breakfast-y Burritos 2 large chicken breasts, cooked and shredded 1 (15 oz) can Tomato sauce Cumin Chili Powder 5-6 eggs, scrambled with onion and peppers Tortillas Garnishments (Salsa, Sour Cream, Cheese) Combine shredded chicken breasts with tomato sauce, cumin, and chili powder (all to taste). Scramble eggs with chopped onion, peppers, and black olives if you want. Serve chicken and eggs on tortillas with garnishments of your preference.

Freezer Make Ahead Italian Meatballs (Slow Cooker Gourmet) ½ c. panko bread crumbs ½ c. milk 1 pound ground beef 1 pound ground pork sausage (Sage flavor) 1 egg 2 t. dried parsley 1 t. dried Italian seasoning ½ t. salt ¼ t. pepper Line large cookie sheet with foil, place a wire cooling rack on top, and set aside. Add milk to bread crumbs and let them soak for 5 minutes. Meanwhile, mix both meats along with seasonings and egg. Add soaked bread crumbs. Use hands to gently mix until well combined, but do not overwork. Using an ice cream scooper (to ensure uniform size), scoop meat into hands and gently roll into a ball shape. Place on cookie sheet. Broil in the oven for about 8 minutes until lightly browned and crispy, then carefully flip and broil for another 4 minutes. Reduce oven heat to 400 degrees and let meatballs continue to cook for another 10 minutes, or until cooked through. Let cool completely, transfer to a clean parchment paper lined cookie...

BBQ Meatballs 1 lb. ground beef 1/3 c. oatmeal 1 T. minced onion Salt and pepper ½ c. milk Sauce: 2 T sugar 2 T Worcestershire sauce 1 c. ketchup ½ c. water ¼ c. vinegar 1/3 c. onion Mix ground beef, oatmeal, 1 T. onion, salt, pepper, and milk. Roll into balls and cover them with flour. Cook them and remove grease. Mix sauce- sugar, Worcestershire, ketchup, water, vinegar, and onion. Pour over meatballs and simmer until sauce is thick and hot – about 10 minutes.

Hildebrandt Bierochs 3 lbs. hamburger Head of cabbage Onion Rhodes Rolls (frozen, 36 count)     Fry half of the onion with hamburger. Fry ½ of the onion w/cabbage and add a little water and oil. Cook cabbage until mushy, and drain. Roll out rolls w/ flour and put large spoonfuls of hamburger and cabbage in. Fold up and pinch edges. Bake @ 375 for 20-25 minutes and brush with butter.

Karen Herrig’s Chimichangas 1 lb. hamburger 1 medium onion (chopped) 1 garlic clove (minced) ¾ c. pace picante sauce 1 tsp. ground cumin ½ tsp. dried oregano ½ tsp. salt 8 flour tortillas ¼ c. melted butter Shredded cheddar Preheat oven. Brown meat with onion and garlic, drain. Stir in picante sauce, cumin, oregano, and salt. Simmer 5 min. or until most of liquid is evaporated. Brush 1 side of tortilla with butter, spoon heaping 1/3 cup meat mixture into center of unbuttered sides, top with shredded cheese. Fold 2 sides over filling and fold ends down. Place seam down in pan and bake at 475 degrees for about 13 min. or until golden brown. Top with lettuce, sour cream, olives, and cheese. Enjoy!

This is a crowd pleaser and one of our favorites! It's very easy to make ahead of time, and I use this one a lot for potlucks or meal trains. Karen’s Pizza Hotdish 1 lb. hamburger 1/4 medium onion (chopped) ½ pkg pepperoni 1 can mushrooms (optional) 1 box shell pasta 1   12 oz can tomato juice ½ c. sour cream ½ c. cottage cheese 3 oz. cream cheese Shredded mozzarella cheese **I’ve also added garlic/leftover cheese (like ricotta) Preheat oven to 350 degrees. Brown ground beef with onion. Cook macaroni and drain. Cream together cream cheese, sour cream, and cottage cheese. Combine all ingredients except mozzarella cheese. Put in casserole dish and top with mozzarella and pepperoni. Bake covered for 1 hour.