Cheeseburger Pie

1 LB Ground Beef or Turkey

1 Onion diced or 2 tsp Onion Powder

1/4 tsp Garlic Powder

1 and 1/2 tsp Emeril's Original Seasoning,
or your favorite mixed seasoning

1/4 to 1/2  tsp Salt

1 (15 oz ) can well drained Petite diced Tomatoes (This is not in the original recipe)

1 to 1 and 1/2 Cups shredded cheddar cheese,
or use your favorite

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 1 Cup Milk

1/2 Cup Bisquick

2 Eggs

Brown the ground beef or turkey with the chopped onion and drain well. If you omit the onions add the Onion Powder, garlic powder, any other seasoning you prefer and salt.

Oil spray a 10" glass pie dish or 8 or 9" square baking dish, spread the meat mixture on the bottom of the dish, cover with drained tomatoes and then sprinkle the cheese on top. Mix up the biscuit mix with the eggs and milk and pour over the pie.

Bake in a preheated 375 degree oven for 40 minutes.

NOTE: This recipe is easily doubled if baked in a 9" x 13" glass cake dish. In fact this recipe is half the original recipe I found online.

Crock Pot Sweet Pork/Venison/Chuck Roast

3 -5 pound Roast of your choice (We prefer pork)

1 package McCormick Puller Pork Seasoning divided in half. (Save the rest for the next roast)

2 Cups Chicken Broth

Potatoes cut in eighths

Carrots cut in chunks

Make up the half the seasoning mix using half the amounts of ketchup, vinegar and brown sugar, mix into the crock pot with the broth.

Peel and cut potatoes in eighths. Peel and cut carrots into large chunks.

Place the veggies in the bottom of the pot., then place the meat on top and press down so it's setting in some of the broth mixture. Let cook on high for about 5-6 hours. Or let cook on high for 2 hours and turn down to low until supper time. Make a gravy with flour and water mixture after removing the meat and veggies from the pot the last half hour on high setting.

NOTE: Right now I'm using a small 2 LB venison roast. The venison burger which came from the same deer tasted kind of "gamey"so I soaked it in vinegar water for 24 hours.

Tortilla Pizza's

I made my best super thin, Burrito sized Tortilla Pizzas today! The secret is prebake the tortilla for 5 minutes at 425 degrees, right on the wire rack of my toaster/convection oven. Then place the slightly crisp tortilla on a oil sprayed baking sheet. Spray the tortilla with olive oil and spread on 1/3 Cup pizza sauce and 3/4 cup Mozzarella/Pizza cheese. Bake 10 minutes at 450 degrees. Top is bubbly and browned in spots. Cut on a cutting board before sliding onto a plate. About 600 calories for the whole thing.

Crock Pot Spaghetti Sauce

I have a crock pot of spaghetti sauce going right now. Here's the rather simple, generic recipe;

SPAGHETTI SAUCE

1 LB Ground Beef Browned OR made into meatballs using your favorite recipe. You don't HAVE to bake the maetballs first. I've added them raw once even though it's not the norm..

3 (12 oz) cans of Tomato paste

6 cans of Water

2 Tb Olive Oil

1 heaping Tb of Onion Powder, (I would prefer chopped onion BUT...)

4 large garlic cloves minced

1 tsp each of dried Basil, Marjoram, and Thyme

2 Tb Brown Sugar

Stir the tomato paste and water until smooth with a whisk in the crock pot before adding the remaining ingredients and cook on high heat at least 4 hours before turning it to low until serving time.

NOTE: Omit the third can of tomato paste and add 2 cans of diced petite tomatoes and any other spices or veggies for Marinara sauce. Did you notice I don't use Bay Leaves? I haven't for years.. perhaps I should buy some and try them out in some recipes.