Crust:
1 3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
4 1/2 to 5 cups flour
3 Tbsp. olive oil, plus extra for bowl
Measure out water and add yeast and sugar. Allow yeast to activate for 10 min.
Put the salt and add 2 cups of flour. Mix and add olive oil and remaining flour 1 cup at a time. Mix until well blended. Dump onto a floured surface and knead for 15 turns until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap. Allow the dough to rise in a warm place for about 45 min or until doubled in size. Punch it down and divide in half. Each half will make about a 12 inch pizza. (Mine were bigger than this)
Roll out dough and add sauce and desired toppings.
Sauce:
1 can tomato sauce
3 Tbsp. Garlic Bread Seasoning (recipe below)
1 Tbsp. Sugar or Honey
3/4 tsp. onion powder
Add all ingredients and stir to combine. Tops 2 average sized pizzas.
Garlic Bread Seasoning:
1/2 cup powdered parmesan cheese
2 tsp. kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Shake ingredients together in an airtight container. Store in refrigerator for up to 3 months.
(Sauce recipe from Our Best Bites)
Bake pizza on pizza stone or cookie sheet at 425 degrees for 15-20 min.
Can also use for calzones or mini pizzas
Freezer Instructions:
Thaw dough. Roll out and allow to come to room temperature. Then add all toppings and bake at 425 degrees for 15-20 min.
Monday, March 3, 2014
Sunday, March 2, 2014
Southwest Beef Wraps
YOU WILL NEED:
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.
1 onion- chopped
2-3 lbs beef roast
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies
Place roast in crock pot. Sprinkle seasoning on top o the onion and roast. Add the peppers and can of diced tomatoes.
Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
FREEZER INSTRUCTIONS:
Thaw in fridge overnight. Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.
1 onion- chopped
2-3 lbs beef roast
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies
Place roast in crock pot. Sprinkle seasoning on top o the onion and roast. Add the peppers and can of diced tomatoes.
Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
FREEZER INSTRUCTIONS:
Thaw in fridge overnight. Cook on low for 6 hours or until it shreds easily. Add fresh cilantro, Serve on tortillas with sour cream, cheese, and salsa.
Saturday, March 1, 2014
Pepperoni Sandwiches
Originally done by Jen Kempton, we have loved these!
I made the bread using this recipe from melskitchencafe.com:
I made the bread using this recipe from melskitchencafe.com:
INGREDIENTS
- 2 1/4 cups warm water
- 2 tablespoons sugar
- 1 tablespoon instant or active dry yeast
- 1 tablespoon salt
- 2 tablespoons oil
- 5 1/2 - 6 cups flour (see note)
DIRECTIONS
- In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
- Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.
Just add pepperoni, mozzarella cheese, grill them on a griddle and dip them in warm spaghetti sauce.
Friday, February 28, 2014
Black Bean and Quinoa Enchilada Bake
Black
Bean and Quinoa Enchilada Bake
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45
minutes-includes churning time
This Black Bean and
Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our
favorite meals! I guarantee it will be a regular at your house!
Ingredients:
1 cup uncooked
quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
Directions:
1. Preheat the oven
to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and
water to a medium saucepan and bring to a boil over medium heat. Boil for 5
minutes. Turn the heat to low and simmer for about 15 minutes, or until water
is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set
aside.
3. In a large
skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion,
garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers
and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder,
and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl,
add the cooked quinoa and black beans. Add the sautéed vegetable mixture and
stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded
cheese.
5.Pour the black bean
and quinoa mixture into the prepared baking dish. Top with remaining shredded
cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an
additional 10 minutes, or until the cheese is melted and edges are bubbling.
Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if
desired. Serve warm.
Note-this recipe
freezes well!
Tuesday, February 25, 2014
CHICKEN CORDON BLEU Darla McCoy
Skin and bone six large chicken breasts. Pound them until they're thin. Lay 1-2 slices Swiss cheese over each breast. Next lay 1-2 thin slices of ham over the cheese. Roll up each piece of chicken. Hook together with a toothpick. Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs. Brown in 2 Tbl. butter and 2 Tbl olive oil. Bake at 350̊ for 30-45 minutes. Serve with Rich Cheese Sauce, and Oven Baked Rice. We also like green bean, and a salad with this meal.
RICH CHEESE SAUCE
1 cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)
Add to the white sauce, and stir until cheese is melted:
1 cup grated nippy cheddar cheese
1 teaspoon dry mustard
½ teaspoon Worcestershire sauce
OVEN BAKED RICE - Cook uncovered with the chicken:
1 cup rice ½ diced onion
1 can beef consume ½ cube butter
1 can water
Skin and bone six large chicken breasts. Pound them until they're thin. Lay 1-2 slices Swiss cheese over each breast. Next lay 1-2 thin slices of ham over the cheese. Roll up each piece of chicken. Hook together with a toothpick. Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs. Brown in 2 Tbl. butter and 2 Tbl olive oil. Bake at 350̊ for 30-45 minutes. Serve with Rich Cheese Sauce, and Oven Baked Rice. We also like green bean, and a salad with this meal.
RICH CHEESE SAUCE
1 cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)
Add to the white sauce, and stir until cheese is melted:
1 cup grated nippy cheddar cheese
1 teaspoon dry mustard
½ teaspoon Worcestershire sauce
OVEN BAKED RICE - Cook uncovered with the chicken:
1 cup rice ½ diced onion
1 can beef consume ½ cube butter
1 can water
Monday, February 3, 2014
Garlic Brown Sugar Chicken
Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
1 cup brown sugar
2/3 cup vinegar
1/4 cup 7 up or Sprite
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper
2 Tbps. Corn Starch
2 Tbsp. Water
Rice or noodles (cooked)
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Freezer Instructions:
Thaw and put in crock pot. Cook on low 6-8 hours. Follow instructions above.
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Shepherd's Pie
1 1/2 lbs hamburger
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese
Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat. Add the tomato soup, ketchup, mustard, and brown sugar. Stir and allow to heat until simmering.
Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees. Cook until heated through.
Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese
Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat. Add the tomato soup, ketchup, mustard, and brown sugar. Stir and allow to heat until simmering.
Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees. Cook until heated through.
Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)
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