Tex-Mex Lasagna

Tex-Mex Lasagna - Serves 8

Quick Fixes with Mixes

1 1/2 lb. ground round

1 tsp. jarred minced garlic

1 (15 oz) can black beans, rinsed & drained

1 (8 oz) pkg. shredded Cheddar cheese, divided

2 Tbsp. chili powder

1/2 tsp. ground cumin

1 (10 oz) can Ro-tel, drained

1 (8 oz) container sour cream

1 (16 oz) bottle chunky salsa

6 (10-inch) flour tortillas

1. Preheat oven to 425. Cook beef and garlic in a large nonstick skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

2. Combine beef mixture, black beans, 1 cup cheese, and next 5 ingredients. Line a lightly greased 9x13 dish with 2 tortillas. Spoon 1/3 of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining cheese.

3. Bake at 425 for 15 minutes or until cheese melts.

Ranch - Remoulade Dip

Ranch - Remoulade Dip - Makes about 1 1/2 cups

Quick Fixes with Mixes

1 cup mayonnaise

1/4 cup Ranch dressing

1 large dill pickle, diced (about 1/2 cup)

1 Tbsp. country-style Dijon mustard

1 Tbsp. dill pickle juice

1. Stir together all ingredients until blended. Cover and chill until ready to serve. Serve with assorted precut vegetables. Store in refrigerator in airtight contained up to one week.

Hacienda Dressing Mix

Hacienda Dressing Mix - Makes almost 1/2 cup

Gooseberry Patch Dinners on a Dime

3 Tbsp. dried, minced onion

1 Tbsp. dried parsley

2 1/2 tsp. paprika

2 tsp. sugar

2 tsp. salt

2 tsp. pepper

1 1/2 tsp. garlic powder

Combine all ingredients and store in an airtight container. Use 3 Tbsp. mix when a 1-oz. pkg of ranch salad dressing is called for.

Sour Cream Dip:

Combine one Tbsp. of dressing mix with one cup of sour cream. Chill for one hour before serving.

Buttermilk Ranch Dressing:

Mix 1/2 cup of mayonnaise with 1/2 cup of buttermilk. Whisk in 1/2 Tbsp. of dressing mix. Chill for one hour before serving.

Grandma's Escalloped Corn

Grandma's Escalloped Corn - Serves 6

Gooseberry Patch Dinners on a Dime

14 3/4 oz. can creamed corn

2/3 cup milk

1 egg, beaten

1/8 tsp. salt

2 Tbsp. butter, melted

1/2 cup soda cracker crumbs

Mix all ingredients together well. Transfer to a lightly greased 2-qt. casserole dish. Bake, covered, at 350 for 35 minutes

Lemony Roasted Broccoli

Lemony Roasted Broccoli - Serves 4

Gooseberry Patch Dinners on a Dime

1 head broccoli, sliced into flowerets

1 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

Garnish: lemon juice

Toss broccoli with oil, salt and pepper. Spread on an ungreased baking sheet. Bake at 450 until broccoli is tender and golden, 10-12 minutes. Sprinkle with lemon juice and serve.

Buttery Parmesan Potatoes

Buttery Parmesan Potatoes - Serves 4

Gooseberry Patch Dinners on a Dime

3 Tbsp. butter, melted

1 1/2 Tbsp. grated Parmesan cheese

4 redskin potatoes, halved

Pour butter into a 9x9 baking pan; sprinkle cheese over butter. Arrange potatoes cut-side down over cheese. Bake, uncovered, at 400 for 45 minutes, or until tender.

Sour Cream Chicken Rolls

Sour Cream Chicken Rolls - Serves 4

Gooseberry Patch Dinners on a Dime

4 boneless, skinless chicken breasts

16 oz. container sour cream

6 oz. pkg. herb-flavored stuffing mix, crushed

6 oz. pkg. long-grain and wild rice, cooked

Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9x9 pan that has been sprayed with Pam; cover with foil. Bake at 350 for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice.

Creamy Potatoes Au Gratin

Creamy Potatoes Au Gratin - Serves 4

Gooseberry Patch Homestyle Family Favorites

4 russet potatoes, peeled, sliced 1/4-inch thick and divided

1 onion, thinly sliced

Salt and pepper to taste

3 Tbsp. butter

3 Tbsp. AP flour

1/2 tsp. salt

2 cups milk

2 cups shredded cheddar cheese, divided

Arrange half the potato slices in a greased 1 1/2-quart casserole dish. Top with onion and remaining potatoes; add salt and pepper to taste. In a medium saucepan, melt butter over medium heat. Add flour and salt; stir constantly with a whisk one minute. Stir in milk; cook until thickened. Stir in 1 1/2 cups cheese; continue to stir until melted. Pour over potatoes; cover with foil. Bake at 400 for 1 hour. Uncover; sprinkle with remaining cheese. Bake 10-15 more minutes or until lightly browned.

Sesame Asparagus

Sesame Asparagus - Serves 4

Gooseberry Patch Homestyle Family Favorites

2 Tbsp. peanut oil

1 lb. asparagus, trimmed

2 Tbsp. shallots, minced

1 Tbsp. sesame seed

2 tsp. soy sauce

1/4 tsp. pepper

1/8 tsp. lemon juice

Heat oil in a skillet over medium-high heat; add asparagus in a single layer. Cook asparagus about 4 minutes; turn and cook 3 more minutes. Asparagus will be slightly browned. Add shallots and sesame seed; cook, tossing the asparagus in the mixture, until shallots are transparent. Add soy sauce and pepper. Transfer to a serving dish and sprinkle with lemon juice.

Tomato-Ravioli Soup

Tomato-Ravioli Soup - Serves 6-8

Gooseberry Patch Homestyle Family Favorites

1 lb. ground beef

28 oz. can crushed tomatoes

6 oz. can tomato paste

2 cups water

1 1/2 cups onion, chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

3/4 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. onion salt

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. sugar

9 oz. pkg. frozen cheese ravioli

1/4 cup grated Parmesan cheese

In a Dutch oven, brown beef over medium heat; drain. Stir in tomatoes, tomato paste, water, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Cook ravioli according to package directions; drain. Add ravioli to soup and heat through. Stir in Parmesan cheese; serve immediately.

Pronto Pasta Skillet

Pronto Pasta Skillet - Serves 4

Gooseberry Patch Homestyle Family Favorites

1 lb. boneless beef sirloin steak, sliced into thin strips

1/4 cup balsamic vinaigrette, divided

14.5 oz. can stewed tomatoes, undrained

1 onion, sliced

1 green pepper, chopped

8 oz. can sliced mushrooms, drained

1/2 cup cheez whiz

16 oz. pkg. penne pasta, cooked

In a large skillet over medium-high heat, brown steak in 2 Tbsp. vinaigrette 2 minutes or until browned on all sides. Stir in tomatoes, onion, green pepper, mushrooms and remaining vinaigrette. Bring to a boil; reduce heat to medium and simmer 10 minutes or until onion and pepper are crisp-tender. Remove from heat. Spoon cheese sauce over top. Let stand 2-3 minutes or until cheese is melted. Serve over cooked pasta.

Hot Chicken Salad

Hot Chicken Salad - Serves 4

Gooseberry Patch Homestyle Family Favorites

1 cup rice, cooked

1 cup cooked chicken, diced

1 cup celery, chopped

1 can cream of chicken soup

3/4 cup mayonnaise

3/4 cup slivered almonds

2 Tbsp. onion, chopped

1 cup corn flake cereal, coarsely crushed

2 Tbsp. butter, sliced

Combine first 7 ingredients in large bowl; pour into a greased 8x8" baking dish. Top with crushed cereal; dot with butter. Bake at 350 for 45 minutes.

Chocolate Buttermilk Biscuits

Chocolate Buttermilk Biscuits - Makes 1 dozen

Gooseberry Patch Homestyle Family Favorites

3 Tbsp. sugar, divided

1/8 tsp. cinnamon

2 cups AP flour

1/3 cup butter

3/4 cup buttermilk

1/2 cup semi-sweet chocolate chips

1/4 cup butter, melted

Combine 2 Tbsp. sugar and cinnamon; set aside. Combine flour and remaining sugar; cut in butter until mixture is crumbly. Add buttermilk and chocolate chips, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 304 times. Roll dough to 1/2-inch thickness; cut with a 2 1/4-inch round cookie or biscuit cutter. Arrange biscuits on a lightly greased baking sheet; sprinkle with sugar mixture. Bake at 425 for 15 minutes or until golden. Brush with melted butter.

Mom's Squash Casserole

Mom's Squash Casserole - Serves 10-12

Gooseberry Patch Homestyle Family Favorites

1 1/2 lbs. zucchini, sliced

1 1/2 lbs. yellow squash, sliced

1 onion, chopped

1 egg, beaten

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup butter, melted and divided

2 cups Ritz crackers, crushed

Cook zucchini and squash in boiling salted water until tender, about 12-15 minutes; drain and mash. Add onion, egg, salt, pepper and half the melted butter. Pour mixture into a greased 13x9" baking pan. Sprinkle with cracker crumbs; drizzle with remaining butter. Bake, uncovered, at 350 for one hour.

Deep-Dish Taco Squares

Deep-Dish Taco Squares - Serves 12-15

Gooseberry Patch Homestyle Family Favorites

2 cups Bisquick

1/2 cup water

1 lb. ground beef

1 green pepper, chopped

1 onion, chopped

1/8 tsp. garlic powder

8 oz. can tomato sauce

1 1/4 oz. pkg. taco seasoning mix

1 cup shredded cheddar cheese

1 cup sour cream

1/3 cup Miracle Whip

1/4 tsp. paprika

Garnishes: sour cream, chopped tomatoes, chopped lettuce, chopped onion

Mix Bisquick and water; spread in a lightly greased 13x9" baking pan. Bake, uncovered, at 375 for 9 minutes; remove from oven and set aside. Brown ground beef, green pepper, onion and garlic powder in a large skillet; drain and stir in tomato sauce and taco seasoning mix. Spread mixture over crust. Stir together cheese, sour cream and Miracle Whip; spoon over beef mixture and sprinkle with paprika. Bake, uncovered, at 375 for 25 more minutes. Cut into squares; garnish with sour cream, tomatoes, lettuce, and onion.

Gourmet Beef-Noodle Casserole

Gourmet Beef-Noodle Casserole - Serves 6-8

Gooseberry Patch Homestyle Family Favorites

1 lb. ground beef

14. 5 oz. can diced tomatoes

8 oz can tomato sauce

1/2 cup green pepper, chopped

4 oz. can sliced mushrooms, drained

1 clove garlic, chopped

2 tsp. salt

2 tsp. sugar

1/2 cup burgundy wine or beef broth

8 oz pkg. cream cheese, softened

1 cup sour cream

1/3 cup onion, chopped

2 cups shredded cheddar cheese, divided

8 oz. pkg. wide egg noodles, cooked

Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar and wine or broth; cover and simmer over low heat 10 minutes. In a medium bowl, blend together cream cheese, sour cream, onion and one cup cheddar cheese; set aside. In an ungreased 13x9" baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining cheddar cheese. Bake, uncovered, at 350 for 40 minutes.

Chicken Tex-Mex Bake

Chicken Tex-Mex Bake - Serves 8

Gooseberry Patch Homestyle Family Favorites

2 (12.5 oz) cans chicken, drained and shredded

2 (10 oz) cans mild red enchilada sauce

1 can cream of mushroom soup

4.5 oz. can diced green chiles

14.5 oz can diced tomatoes

2 1/2 cups shredded Mexican-blend cheese, divided

1 cup sour cream

1/2 cup diced onion

1/2 tsp. pepper

10 flour tortillas, cut into 1-inch squares and divided

1/2 cup sliced black olives

Combine first 5 ingredients and half the cheese; mix well. Blend in sour cream, onion and pepper; set aside. Arrange half the tortillas over the bottom of a greased 13x9" baking pan. Spoon half the chicken mixture over tortillas. Repeat layers, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives. Cover loosely with foil; bake at 350 for 40 minutes or until hot and bubbly.

Cheesy Chicken Fettucine

Cheesy Chicken Fettucine - Serves 8

Gooseberry Patch Homestyle Family Favorites

1 can cream of mushroom soup

8 oz. pkg. cream cheese, cubed

4 oz. can sliced mushrooms, drained

1 cup whipping cream

1/2 cup butter, softened

1/4 tsp. garlic powder

3/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 1/2 cups cooked chicken, cubed

8 oz. pkg. fettucine pasta, cooked

Topping

Combine soup, cream cheese, mushrooms, cream, butter and garlic powder in a large saucepan over medium heat. Stir in cheeses until melted. Add chicken; heat through. Stir in pasta. Spread in a lightly greased 2-qt. casserole dish; sprinkle with Topping. Cover and bake at 350 for 25 minutes. Uncover and bake for 5-10 minutes more or until golden.

Topping:

1/3 cup seasoned bread crumbs

2 Tbsp. butter, melted

1-2 Tbsp. grated Parmesan cheese

Combine all ingredients in a small bowl.

Country Butterscotch Yams

Country Butterscotch Yams - Serves 6

Gooseberry Patch Homestyle Family Favorites

8 (14-oz) yams, peeled, cut into 1/2-inch slices and boiled

1/2 cup corn syrup

1/2 cup brown sugar, packed

1/4 cup half-and-half

2 Tbsp. butter

1/2 tsp. salt

1/2 tsp. cinnamon

Arrange yams in an ungreased 13x9" baking pan; bake at 325 for 15 minutes. Combine remaining ingredients in a 2-quart saucepan; boil 5 minutes, stirring constantly. Pour over yams; bake 15 more minutes, basting often.

Fourth of July Beans

Fourth of July Beans - Serves 10-12

Gooseberry Batch Homestyle Family Favorites

1 lb. bacon, diced

1 lb. ground beef

1 lb. hot ground pork sausage

1 cup onion, chopped

28-oz. can pork & beans

15-oz. can ranch-style beans

15-oz. can maple-flavored baked beans

16-oz. can kidney beans, drained and rinsed

1/2 cup barbecue sauce

1/2 cup ketchup

1/2 cup brown sugar, packed

1 Tbsp. mustard

2 Tbsp. molasses

1 tsp. salt

1/2 tsp. chili powder

In a large Dutch oven over medium-high heat, cook bacon until crisp; drain, remove and set aside. Cook beef, sausage and onion until meat is browned; drain. Transfer to a greased disposable aluminum roasting pan. Stir in bacon and remaining ingredients; mix well. Cover and bake at 350 for 45 minutes. Uncover and bake for 15 more minutes.

Georgia Peach Punch

Georgia Peach Punch - Serves 6

The Deen Bros. Fire It Up

32 oz. bottle peach nectar

1 cup white rum

1/2 cup amaretto

Freshly squeezed juice of 1 lime, or more to taste

Seltzer, to top off glasses

In a large punch bowl, combine the peach nectar, rum, amaretto, and lime juice. Taste the punch and add more lime juice, if necessary. Serve with ice cubes, topping off each glass with seltzer.

Washed Ashore (aka Tybee Island Cocktail)

Washed Ashore (aka Tybee Island Cocktail) - Serves 8

The Deen Bros. Fire It Up

4 cups coconut water, such as Zico

2 cups dark rum

Crushed ice, for serving

Lime wedges, for garnish

In a large pitcher, combine the coconut water and rum. Serve in glasses filled with crushed ice and garnished with a lime wedge.

Sparkling Strawberry Punch

Sparkling Strawberry Punch - Serves 6

The Deen Bros. Fire It Up

1/2 cup fresh or frozen strawberries, thawed (if using frozen)

2 Tbsp. sugar

750-ml bottle sparkling wine, preferably rose, chilled

In a blender, puree the strawberries and sugar until smooth. Pour the puree into a large pitcher or punch bowl and add the sparkling wine, stirring just to combine.

Frosty Pina Colada Punch

Frosty Pina Colada Punch - Serves 4

The Deen Bros. Fire It Up

2 cups pineapple juice

1 cup light rum

1 pint coconut sorbet

2 cups seltzer

Pineapple slices, for garnish

In a large punch bowl, combine the pineapple juice and rum. Add the sorbet to the bowl in scoops. Just before serving, add the seltzer and garnish the bowl with pineapple slices.

Pomegranate Punch

Pomegranate Punch - Serves 8

The Deen Bros. Fire It Up

4 cups pomegranate juice

2 cups seltzer

1 cup vodka (optional)

Freshly squeezed juice of 2 limes

Pomegranate seeds, for garnish (optional)

Lime wedges, for serving

In a large pitcher or punch bowl, combine the pomegranate juice, seltzer, vodka (if using), and lime juice. Serve over ice, garnish with pomegranate seeds, if desired, and lime wedges.

Bacon and Egg Salad Sandwiches

Bacon and Egg Salad Sandwiches - Serves 4

The Deen Bros. Fire It Up

8 hard-boiled eggs, peeled and chopped

4 slices cooked bacon, crumbled

1/2 cup mayonnaise

4 scallions (white and light green parts), chopped

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

8 slices good-quality white bread, toasted, if desired

1. In a large bowl, combine the eggs, bacon, mayonnaise, scallions, mustard, salt, and pepper.

2. Sandwich the egg salad between the bread slices and serve.

Game Day Breakfast to Go

Game Day Breakfast to Go - Serves 10

The Deen Bros. Fire It Up

12 oz. can refrigerated buttermilk biscuits (10 biscuits)

3 large eggs

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/3 lb. sliced deli ham, diced

1/2 cup plus 2 Tbsp. grated cheddar cheese

1. Preheat the oven to 350. Generously grease a 12-cup muffin pan.

2. Using a sharp knife, slice each round of biscuit dough in half horizontally (making 2 rounds) and place 1 round in each of 10 muffin cups.

3. In a bowl, whisk together the eggs, salt, and pepper.

4. Sprinkle the ham evenly over the biscuit rounds in the muffin cups. Spoon about 2 Tbsp. of the egg mixture over the ham, dividing it evenly among the muffin cups. Top with the 1/2 cup cheddar cheese and cover each muffin cup with a remaining biscuit round. Sprinkle the remaining cheese on the biscuit tops. Fill the 2 empty muffin cups halfway with water to prevent scorching.

5. Bake until the biscuits are golden and firm and the egg is cooked through, about 20 minutes. Let cool slightly. Use an offset spatula to loosen the edges of the biscuits and pop the biscuits out of the pan. Serve immediately or let cool completely and wrap in foil for on-the-go snacking.

Hawaiian-Style Pork Skewers

Hawaiian-Style Pork Skewers - Serves 6

The Deen Bros. Fire It Up

2 (1 1/4-1 1/2-lb) boneless pork tenderloins, cut into 1 1/2-inch chunks

Salt and freshly ground black pepper

1/2 cup prepared peanut sauce, plus additional for serving

6 cups pineapple chunks

2 Tbsp. olive oil, plus additional for brushing

Chopped honey-roasted peanuts, for garnish

6 metal skewers

Make Ahead:

1. Season the pork with salt and pepper. Place in a bowl with the 1/2 cup peanut sauce and toss well to combine. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes or refrigerate up to overnight.

2. In a separate bowl, toss the pineapple chunks with the olive oil and season with salt and pepper.

3. Thread 3-5 chunks each of pork and pineapple onto the skewers, alternating between the two. Pack the skewers in tightly sealed plastic containers to transport in the cooler.

At the Game:

1. Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.

2. Transfer the skewers to the grill. Close the cover and cook, turning once halfway through, until the pineapple is lightly caramelized and the pork is just cooked through, 3-4 minutes per side. Sprinkle with peanuts and serve with additional peanut sauce for dipping.

Sweet Potato Coins with Creamy Honey Drizzle

Sweet Potato Coins with Creamy Honey Drizzle - Serves 4

The Deen Bros. Get Fired Up

4 small sweet potatoes (about 2 lbs)

8 Tbsp. (1 stick) unsalted butter, cut into cubes

Salt and freshly ground black pepper

1 1/2 Tbsp. honey

1/4 cup sour cream

1/4 cup walnuts, chopped

1 1/2 Tbsp. finely chopped fresh chives

1. Cut the potatoes crosswise into 1/4-inch-thick slices. Keeping the coins together in the shape of a potato, transfer each potato to a sheet of foil. Dot the potatoes with butter cubes and season with salt and pepper. Wrap the foil tightly around the potatoes.

2. Preheat the grill to medium-high heat.

3. Place the potato packets on the grill. Close the cover and cook until the potatoes are fork tender, 15-20 minutes.

4. Place the potatoes on serving plates and pull back the foil. Drizzle the potatoes with the honey and top each with a dollop of sour cream. Sprinkle with walnuts and chives and serve.

Peachy Chicken

Peachy Chicken Legs - Serves 4

The Deen Bros. Get Fired Up

2 lbs. chicken drumsticks and thighs

Salt and freshly ground black pepper

1/4 cup peach jam

1 Tbsp. balsamic vinegar

1 Tbsp. finely chopped fresh ginger

2 tsp. freshly chopped garlic

1. Place the chicken pieces into a bowl and season generously with salt and pepper.

2. In a small bowl, combine the peach jam, vinegar, ginger, and garlic. Spoon half the jam mixture over the chicken and toss to coat (reserve the rest for basting). Cover the bowl with plastic wrap and let marinate at room temperature for 45 minutes.

3. Preheat the grill to high heat and brush the grate with oil or spray with nonstick cooking spray.

4. Transfer the chicken pieces to the grill. Close the cover and cook, basting occasionally with the reserved peach mixture, until the juices run clear when the chicken is pricked in the thigh with a fork and the skin is well glazed, 10-12 minutes per side.