Hearty Beef Bake

Need to use up that Zucchini from your garden? Try this Hearty Beef Bake. It's easy and it taste delicious. Now you know what I'm having for dinner tonight!

The How To
Brown up a pound of ground beef along with a medium chopped onion in it. Drain the grease off.
Salt and pepper it good.
Stir in a cup of cooked rice. White, brown, any kind you prefer. Mix that together with the beef and onion.
Chop up a nice large red tomato. I like to mash mine. You can add more or less as you prefer.
Pam your casserole dish and place the beef mixture in the bottom.
Cover with  two cups of thin sliced Zucchini, I like to use yellow and green. Now cover the zucchini with your chopped or mashed tomatoes.
Next take a 19 oz can of Progresso vegetable classic tomato basil soup and pour over the top.
Pam your tin foil and cover the casserole mixture. Bake at 375 for 25-30 min. Take tin foil off and add two cups shredded mozzerella cheese, cover again with tin foil and bake another 10-12 minutes or until cheese is melted.
(I like to season this with a little Italian seasoning before I bake it.) That's an option for you.
Enjoy!

Happy Cooking

Raspberry Pistashio Blossoms

I like things quick and simple.

I like things sweet.

I like things that taste good. 

I like Raspberry Pistashio Blossoms.

It's everything I like!

Ingredients

6 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed but still cold
1 egg white, lightly beaten
1/2 cup finely chopped pistachios
6 tablespoons raspberry preserves
1 cup powdered sugar
2-3 tablespoons orange juice
1 tablespoon butter, melted
1/2 teaspoon vanilla extract

Instructions

Spray counter lightly with non-stick cooking spray. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle. Place on a large sprayed baking sheet and brush tops of rolls with egg white. Cover with sprayed plastic wrap and let rise until double in size. Place pistachios on a plate. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere. Return rolls to baking sheet. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals. With fingertips, make indentation in center of each roll. Spoon 1 tablespoon preserves into each indentation. Bake at 350°F 18-20 minutes. Remove from baking sheet and cool completely on wire rack. Combine all remaining ingredients until smooth and drizzle over cooled rolls.


Recipe brought to you by Rhodes, my family's favorite!

Taco Soup

Can you have to many taco soup recipes? I don't think so. This recipe is a five star hit. Has a little twist to it with a package of Ranch Buttermilk Dressing. Try it! You won't be sorry! Nope, not one bit!!!

The How Too

• Brown 2 pounds ground beef.
• add and saute 2 cups diced onions.
• Add the following;
• 2 (15 1/2-ounce) cans pinto beans (undrained) 
• 1 (15 1/2-ounce) can pink kidney beans (undrained)
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package Ranch buttermilk salad dressing mix
• Stir all ingredients together and simmer for ten minutes.
• Dish up with Corn chips, for serving.
• 
  
• Optional Below:
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Recipe by Paula Deen :) Happy Cooking