Mom’s Homemade Italian Hamburger Helper

My mother never heard of hamburger helper I’m sure. But she made Homemade Italian Hamburger Helper often and us kids just loved it.

 

I don’t think she even had a name for it. I’m sure she just had quick and easy on her mind but we thought it was great.

Hers was healthier too. It didn’t have all the unhealthy additives like partially hydrogenated oils. And when it comes to taste the box mixes lag way behind Moms.

This is not her dish exactly because it uses jarred sauce but the taste is very familiar.

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Homemade Italian Hamburger Helper
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Mom's Homemade Italian Hamburger Helper
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A great Italian dinner in under 30 minutes.

Course: Main Course
Cuisine: American
Keyword: Mom's Homemade Italian Hamburger Helper
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 1 lb box pasta, any bite-size shape
  • 1 lb ground beef
  • 1 teaspoon garlic powder or more if desired
  • 1 tablespoon Italian seasoning
  • 1 16 ounce jar spaghetti sauce
  • 8 ounces mozzarella cheese grated
Instructions
  1. Cook the pasta as directed on the box.
  2. Meanwhile, brown the ground beef with garlic powder and Italian seasoning. Drain the grease and add the sauce. Heat.
  3. Drain the pasta and add to the sauce mixture. Stir in the cheese until it just melts.

 

Serve with garlic bread and salad. Enjoy!

Up Next: 

Leftover Mashed Potato Meatloaf

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Recipe based on one by hokiegal
Photo by *Parsley*

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Chocolate Bundt Cake With Chocolate Glaze

Chocolate! Need I say more… This Chocolate Bundt Cake is decadently rich and moist. Add a scoop of vanilla ice cream and I’m in Heaven.

This cake is so very moist with such an intense chocolate flavor that it’s almost impossible to believe it’s made from a mix!

Because of the ease of preparation and the delicious outcome you’ll certainly want to be adding this recipe to your cookbook for whenever you need a quick, easy, delicious dessert.

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Chocolate Bundt Cake
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Chocolate Bundt Cake With Chocolate Glaze
Prep Time
30 mins
Cook Time
55 mins
Cooling
19 mins
Total Time
1 hr 44 mins
 

This Chocolate Bundt Cake delivers a chocolate hit that will satisfy any chocoholic.

Course: Dessert
Cuisine: American
Keyword: Chocolate Bundt Cake
Servings: 6
Calories: 425 kcal
Ingredients
Cake
  • 1 18 1/4 oz package devil's food cake mix
  • 1 4 oz package instant chocolate pudding mix
  • 2 cups semi-sweet chocolate chips
  • 1 3/4 cups water
  • 2 eggs beaten
  • 1 teaspoon vanilla extract
Chocolate Glaze
  • 3 tablespoons cocoa
  • 2 tablespoons butter melted
  • 1 cup powdered sugar 10X
  • 2 -3 tablespoons hot water
Instructions
For The Cake:
  1. Preheat your oven to 350 degrees. Grease and flour a bundt cake pan and set aside.
  2. In large mixing bowl, combine the cake mix, pudding mix and the chocolate chips.
  3. In another bowl, combine thewater, eggs, and vanilla mixing well.
  4. Add the egg mixture to the dry mixture and mix with spoon until just blended. Pour into the prepared pan.
  5. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
  6. Cool 15 to 20 minutes before removing the cake from the pan. When completely cool, drizzle the cake with Chocolate Glaze.
Chocolate Glaze:
  1. Combine all the glaze ingredients in a bowl. Mix with a spoon until smooth.

Enjoy!

Up Next: 

French Silk Chocolate Pie

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Recipe based on one by CcinSC
Photo by Wildflour

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Baked Parmesan Fish

Baked Parmesan Fish is a great dish for weight loss but let’s face it. You can’t lose weight with just one dish. However, you can throw in healthy dishes here and there that help.

Baked Parmesan Fish

You can use most any fish fillet with this recipe. Parmesan from a can is OK but treat yourself and use a good quality cheese that you grate fresh yourself. You will be oh so happy that you did.

Whether you lose weight with this dish or not it’s definitely a healthier and tastier way to serve fish. Give it a try!

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Baked Parmesan Fish For Weight Loss
Ingredients
  • 16 ounces fish fillets
  • 1 egg
  • 2 tablespoons milk
Breading
  • 1/3 cup parmesan cheese grated
  • 2 tablespoons flour
  • 1/2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Beat the egg and milk in a shallow bowl and set aside.
  2. In a zipper bag combine the breading ingredients. One at a time dip the fillets in egg, shake off excess and turn or shake in the breading in the bag.
  3. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until the fish flakes easily with a fork.

Serve with lemon wedges.

Based on a recipe by Mama’s Kitchen (Hope)
Photo by Marg (CaymanDesigns)

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Leftover Turkey and Mashed Potato Balls

These leftover turkey and mashed potato balls are excellent as an appetizer for the big game or as an entree for dinner. The flavor is just incredible.

Everything works well together…

Your family will like these and you’ll like that you’re able to fit extra vegetables into their diet.

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Leftover Turkey and Mashed Potato Balls
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Leftover Turkey and Mashed Potato Balls

A great use of leftovers.

Servings: 6
Calories: 285 kcal
Ingredients
  • 8 ounces leftover turkey shredded
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 2 portabella mushrooms chopped (1/2 cup)
  • 5 ounces frozen chopped spinach thawed and squeezed dry
  • 1 teaspoon garlic powder
  • 3 tablespoons lemon juice
  • 1/2 teaspoon nutmeg
  • 1 cup cooked leftover mashed potatoes
  • 1 egg beaten
  • 1/4 cup asiago cheese grated
  • 3/4 cup breadcrumbs
  • 1/2 cup sweet hot chili sauce or 3⁄4 cup of your favorite barbecue sauce
Instructions
  1. In a large skillet heat a tbsp of vegetable oil, the mushrooms and cook for 3 minutes, add the turkey and stir until heated through. Add salt & pepper to taste.
  2. Add the spinach, garlic powder lemon & nutmeg. Stir to mix well and heat through. Remove from the pan place the mixture in a large bowl to cool.
  3. When cooled add the mashed potatoes and beaten egg; mix well.
  4. Roll the mixture into 3/4" balls.
  5. Mix the Asiago cheese and bread crumbs. Roll the balls in the breadcrumb/cheese mixture.
  6. At this point, you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
  7. Heat the second tbsp of oil in a large skillet over medium heat and brown the balls, be gentle turning them but get them brown and crisp on all sides, approx 10 minutes.
  8. Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
  9. Insert toothpicks and serve.

Enjoy!

Up Next: 

Totally Addictive Cheese Bites

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Recipe based on one by Bergy
Photo by Bergy

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Leftover Mashed Potato Soup

I love making soup – there’s just something comforting about it. This Leftover Mashed Potato Soup is a very easy and yummy soup. Very forgiving of proportions.

Leftover Mashed Potato Soup

Good combination of flavors. Quick, easy & tasty! It doesn’t get better than that.

Great idea for using up the holiday bounty with a different flavor palette. It comes together in about a half-hour, which is exactly what you need on cold nights that call for comfort food in a hurry.

Fantastic soup! Give it a try and see what you think.

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Leftover Mashed Potato Soup
Ingredients
  • 2 tablespoons butter or 2 tablespoons bacon drippings
  • 1/2 cup chopped onion
  • 1 cup chopped fresh mushrooms
  • 14 1/2 ounces chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sweet paprika
  • 2 cups prepared mashed potatoes leftover is great
  • 1/2 cup cheddar cheese
  • 2 scallions finely chopped
  • 3 slices bacon cooked and crumbled
  • 2 tablespoons sour cream
  • 2 tablespoons cream or 2 tablespoons half-and-half
Instructions
  1. Cook the bacon, and set aside to crumble.
  2. In a large saucepan, cook the onion in butter or bacon drippings until softened. Add the chopped mushrooms and cook until tender and onion is golden.
  3. Add the chicken broth, salt, pepper, and paprika, stirring to mix.
  4. Blend in the mashed potatoes, stirring until lumps are gone. Bring the soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
  5. Mix in the scallions, crumbled bacon, sour cream, and cream/half and half, stirring to until heated through but not boiling.

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Sue Lau

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Company Turkey Lasagna

Company Turkey Lasagna is an excellent dish to use up some of that leftover turkey you always have from Thanksgiving or Christmas. Much better than your standard leftover turkey sammies.

Company Turkey Lasagna

It turns out wayyyy better than you’d think it would. I might even like it better than your standard beef lasagna.

The white sauce is very hearty, compliments the red sauce nicely, and they blend perfectly with the turkey and veggies. This is definitely one of the best lasagna recipes I’ve ever tried.

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Company Turkey Lasagna
Ingredients
  • 9 lasagna noodles cooked
  • 2 cups mozzarella cheese grated
Tomato Sauce
  • 1/4 cup butter
  • 2 cups sliced mushrooms
  • 1 onion diced
  • 4 cups tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
Broccoli Sauce
  • 1/3 cup butter
  • 1 cup chicken broth
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups milk
  • 2 cups cooked turkey
  • 2 cups chopped fresh broccoli
  • 1/2 cup Parmesan cheese
Instructions
  1. For The Tomato Sauce: Melt the butter in a sauce pan and saute the mushrooms and onions until slightly tender. Add the rest of the tomato sauce ingredients and simmer slowly for about 10 minutes so the flavors blend.
  2. For The Broccoli Sauce: Melt the butter in a sauce pan and add the flour salt and pepper. Stir constantly until the mixture is well combined.
  3. Add the chicken broth and continue to stir. Pour in the milk and add the broccoli. Cook for about 5 minutes and then add the turkey. Simmer for about 5 minutes, remove from the heat and stir in the Parmesan cheese.
  4. Lasagna Assembly: Place 1/2 of the tomato sauce mixture on the bottom of a 9x13 inch pan. Top with 3 noodles.
  5. Add 1/2 of the broccoli sauce followed by 3 more noodles. Add the rest of the broccoli sauce, add the last 3 noodles.
  6. Top with the last of the tomato sauce and finish with the mozzarella cheese.
  7. Bake at 350 degrees for 30 to 40 minutes.

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Recipe based on one by * Pamela *
Photo by * Pamela *

 

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Southern Corn Pudding For Sunday Dinner

This is a simple, easy to make and yummy Southern Corn Pudding. It’s a great dish anytime but the perfect side dish for any holiday.

 

It’s really easy but the end result tastes like you really fussed!

A real kid-pleaser that adults also gobble down.

Give the recipe a try and enjoy!

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Southern Corn Pudding
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Sunday Dinner Southern Corn Pudding
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

I'm from the South and I grew up with this Southern Corn Pudding. Delish!

Course: Side Dish
Cuisine: American
Keyword: Southern Corn Pudding
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 17 ounce can cream-style corn
  • 1 17 ounce can whole kernel corn, drained
  • 1/4 cup milk
  • 3 tablespoons sugar
  • 2 eggs beaten
  • 2 tablespoons cornstarch
Instructions
  1. Preheat the oven to 350. Lightly grease a 2-quart casserole.
  2. In a large bowl, mix together all the ingredients. Pour the mixture into the greased casserole.
  3. Bake the pudding for 1 hour and 10 minutes, until firm in the center and golden.

 

Enjoy!

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Paula Deen’s Broccoli Casserole

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Recipe based on one by LILTEXQT
Photo by Liza

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Thanksgiving Leftovers Turkey Shepherd’s Pie

This Thanksgiving Leftovers Turkey Shepherd’s Pie is a great twist on Shepherd’s pie and a great way to use up Thanksgiving leftovers! Tastes amazing. This disappeared seriously quickly at my house.

Thanksgiving Leftovers Turkey Shepherd's Pie

If you have leftovers at your house though, it’s great reheated in the microwave the next day, too.

Feel free to substitute any leftover veggies you have for the ones in the recipe. This is more of a leftovers technique than it is a recipe.

Enjoy!

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Thanksgiving Leftovers Turkey Shepherd's Pie
Ingredients
  • 1 tablespoon unsalted butter
  • 4 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 2 carrots peeled and chopped (about 1 cup)
  • 1/4 teaspoon creole seasoning
  • 1/4 teaspoon salt plus
  • 1/8 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon minced garlic
  • 4 ounces mushrooms stemmed, wiped clean, and sliced
  • 1/2 teaspoon chopped fresh thyme leave
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 2 teaspoons tomato paste
  • 2 1/2 cups shredded roasted turkey white and or or dark meat
  • 1 1/4 cups chicken stock or 1 1⁄4 cups canned chicken broth
  • 1/2 cup green peas
  • 4 cups leftover mashed potatoes
  • 3/4 cup grated sharp cheddar cheese or 3⁄4 cup cheddar cheese
  • chopped fresh parsley leaves for garnish
Instructions
  1. Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
  2. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, creole seasoning, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes.
  3. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes.
  4. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute.
  5. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
  6. Remove from the heat and discard the bay leaf.
  7. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
  8. Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

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Holiday Squash Casserole
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Return to Casserole Category from Thanksgiving Leftovers Turkey Shepherd’s Pie

By Karen=^..^=
anniesnomsblog

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French Silk Chocolate Pie – So Easy To Make

This French Silk Chocolate Pie is to die for, and my most requested pie, too! My cousin has been making this for years. No-bake, easy to make, very rich!

 

I finally asked her for the recipe and was surprised at how easy it is to make.

Try it and enjoy it!

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French Silk Chocolate Pie
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French Silk Chocolate Pie
Prep Time
25 mins
Cook Time
0 mins
Chill Time
1 hr
Total Time
1 hr 25 mins
 

This French Silk Chocolate Pie is unbelievably easy to make and oh so good.

Course: Dessert
Cuisine: French
Keyword: French Silk Chocolate Pie
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 keebler 8-inch graham cracker crust or homemade
  • 1/2  cup unsalted butter softened
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate squares
  • 1 teaspoon good vanilla
  • 2 eggs
  • Cool Whip
  • 1 Plain Hershey Bar room temp
  • maraschino cherry optional
Instructions
  1. In microwave, melt the chocolate squares and the Hershey bar and set aside to cool.
  2. In a medium bowl, cream the butter, gradually add in the sugar and cream together well.
  3. Mix in the melted, cooled chocolate and vanilla.
  4. Add the eggs 1 at a time, beating 5 minutes each, and scraping the sides of the bowl often to incorporate all the sugar. (Beat until there's no longer any grains of sugar).
  5. Spoon and smooth into pie crust. Chill until set, about 1 hour.
  6. Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.

 

Tips and Tidbits

*Double this recipe for a 9-inch deep-dish pie.

Variations: add, in addition to vanilla, 1 teaspoon peppermint extract, tint Cool Whip pink for Valentine’s day, green for St Patty’s day.

Top with crushed peppermint sticks/candy canes just before serving for Christmas.

You absolutely MUST continue beating the butter until the sugar granules disappear into it (5 minutes), and then you must beat each egg in separately (approx 5 minutes each.)

This makes it time-consuming, and practically impossible to whip by hand. In fact, a Kitchen Aid type mixer will really work the best, but I have also done it with an electric hand mixer in a large bowl.

Enjoy this French Silk Chocolate Pie!

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Double Layer Chocolate Pie – Ready In 5 Minutes

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Recipe based on one By Wildflour
Photo by Dine & Dish

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Turkey Giblet Gravy – Almost Grandma’s

Turkey Giblet Gravy is a handy recipe to have this time of year. My grandmother always made giblet gravy for Thanksgiving and Christmas.

Although this is not her exact recipe the flavor and richness of this recipe is very close to what I remember.

I like it quite thick to pour over not only the mashed potatoes but also the cornbread dressing.

Make a lot so you can use left over gravy in a turkey casserole. Turkey Shepherds Pie comes to mind.

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Turkey Giblet Gravy
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Almost Grandma's Turkey Giblet Gravy
Prep Time
30 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
 

This Turkey Giblet Gravy is almost just like my Grandma's. So good!

Course: Side Dish
Cuisine: American
Keyword: Turkey Giblet Gravy
Servings: 8
Calories: 195 kcal
Ingredients
  • 1 package turkey giblets removed from bird, neck, gizzard and liver
  • salt and pepper
  • 1 teaspoon sage
  • 1 stalk celery chopped
  • 1 small onion chopped
  • 2 -4 tablespoons seasoned flour
  • water
Instructions
  1. Remove the giblets from bird and Place in a saucepan. Add the salt and pepper, sage, celery and onion. Cover with water. Bring to boil.
  2. Simmer covered for 2 or 3 hours while the turkey cooks. When the meat starts to fall away from the neck bones, strain the liquid into a blender.
  3. Chop the liver and gizzard and add to blender. Pick the meat from neck bones and add to blender.
  4. Puree off and on until liquefied. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated.
  5. After the turkey has been removed from roaster. Pour the fat off, leaving the brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  6. Whisk as much "stuck stuff" up that you can.
  7. Pour the contents of the blender in the roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. Don't add too much water at once.
  8. Place the roaster in a 450-500 degree oven for 15 minutes. Watch closely and add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  9. The gravy should be fairly thick. Pour into a gravy boat and serve hot. The gravy should be the last thing put on the table so that it is very hot.

Tips and Tidbits

Be sure to keep about 1 inch of water in the bottom of the roasting pan throughout cooking. This will prevent the drippings from burning.

Enjoy!

Up Next: 

Mushroom Beef Gravy

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Recipe based on one by Derf
Photo by Derf

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