2009 August — Cooking During Stolen Moments

Meatloaf Pie

August 27, 2009 By Kate 17 Comments

I am always trying to come up with new ways to use ground beef. It is one of the most frugal dinner options and it is so easy to stretch, making it even more frugal. But sometimes we get tired of having it the same few ways, so I play around with it, always hoping a new idea will turn out and be declared a winner.

That was definitely the case with this dinner. In fact, when I was stuck on coming up with a name for this dinner, my son suggested “super, delicious and good beef pie.” Try it out and let me know if you agree with his assessment.

Meatloaf Pie

For the beef crust:

1 lb. ground beef
1 1/2 c. breadcrumbs
1/3 c. grated Parmesan cheese
2 t. salt
1 t. Italian seasoning
1 t. garlic powder
1/2 t. black pepper
1 egg

Combine all ingredients in a bowl and mix well. Press into the bottom and up the sides of a springform pan. Place pan on a cookie sheet and bake at 350 degrees for 15-20 minutes. Remove from oven, remove excess grease from the top of the meat with a spoon or paper towel. Cool.

For the mashed potatoes:

4 -6 potatoes
1/4 c. butter or margarine
1/4 c. milk
1/4 c. sour cream
Salt and pepper, to taste

Cube potatoes, place in a medium sauce pan and fill pot with coldwater. Bring to a boil and simmer for 15-18 minutes, until potatoes are tender.

Drain potatoes and return to pot. Add butter or margarine and mash with potatoes. Stir in remaining ingredients. Scoop into the center of the beef “crust.”

For the caramelized onions:

2 T. butter or margarine
1 large yellow onion, thinly sliced
1/2 t. salt

Melt butter or margarine in a small skillet. Add onion and season with salt. Cook about 15 minutes over medium-low heat, until golden. Scoop on top of the mashed potatoes.

Topping:

1 c. shredded cheddar cheese

Sprinkle cheese over the onions and return to oven. Bake an additional 10-12 minutes, until cheese is completely melted.

I know it seems like a long process, but it really isn’t. Most of the steps can be done simultaneously. Sure, you may dirty a few dishes, but I thought the end result was worth it.

Also, this would be such a fun process to play around with. Maybe a backwards spaghetti and meatballs? Or a meat quiche? I think this idea is ripe with possibilities and I can’t wait to explore some.

What would you do different? Oh, by the way, I’m still not happy with the name of this dish. If you could help me come up with a better one, I’d really appreciate it!

This post is being linked to:

Frugal Friday at Life As Mom
Hooked On… at Hooked On Houses
Food On Fridays at Ann Kroeker’s
Family Recipe Fridays at Vanderbilt Wife
Recipe Swap at The Grocery Cart Challenge
Friday Feasts at Mom Trends
Foodie Friday at Designs By Gollum

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Bananas Foster Sauce

August 26, 2009 By Kate 5 Comments

This is one of my favorite, most versatile recipes to have on hand. I call it a Bananas Foster sauce because that’s what it reminds me of, although I know it’s not necessarily authentic. It is still delicious though, and it tastes great with so many things.

Bananas Foster Sauce
This recipe adjusts very easily, so make as much or as little as you want.

1/2 c. butter or margarine
1 c. brown sugar
1 t. cinnamon
4 bananas, sliced
2 t. vanilla

1. Melt butter or margarine in a medium skillet over medium heat. Stir in brown sugar and cinnamon. Bring to a slow boil and simmer about 5 minutes, stirring frequently.
2. Stir in sliced bananas and cook another 2-3 minutes. 3. Remove from heat and stir in vanilla. Serve hot or cold.

Here are a few of our favorite ways to use this sauce.

Over crepes or pancakes.
Over ice cream.
Over simple bread pudding or rice pudding.
Over oatmeal.
Stirred into plain yogurt.
As a dip with homemade cinnamon-sugar tortilla chips.
Mixed with cream cheese as a bagel spread.

Bananas Foster sauce over oatmeal.

Extras freeze wonderfully or keep in the refrigerator for 2-3 days.

Originally published on A Simple Walk, 1/19/09

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Sausage & Cheese Pinwheels

August 25, 2009 By Kate 26 Comments

When we find something we like, I love coming up with as many different ways to serve it as possible. This recipe is the combination of several different variations of favorite easy recipes. That’s a long, convoluted way of saying it’s familiar, easy, basic and good.

If you want this recipe to be even easier, you could just bake the rolled-up dough as a loaf, but I really think the cinnamon roll-inspired pinwheels are a lot more fun for very little effort.

These little pinwheels are a great side dish with some eggs or as a stand alone, grab-and-go breakfast. You can even freeze them after baking and then warm in the microwave or oven as needed.

Sausage & Cheese Pinwheels

3 c. flour
1 T. baking powder
1/2 t. salt
1/2 c. butter or margarine, cut into pieces
1/3 – 1/2 c. milk
1 lb. bulk pork sausage, cooked, drained and crumbled small
2 c. cheddar cheese, shredded

1. In a large bowl, combine flour, baking powder and salt. Cut in butter or margarine until crumbly. Add milk as need until a soft but not sticky dough forms. Knead dough one minute.

2. Divide dough in half and roll out. Top with a layer of sausage and a layer of cheese. Roll up jelly roll style and slice into pieces, about an inch thick. Place onto a cookie sheet lined with foil and greased. Repeat with second batch.