Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Cheeseburger Casserole Recipe

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INGREDIENTS:
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1 lb lean (at least 80%) ground beef
1 1/2 cups chopped onion
1 teaspoon salt (sprinkle of pepper optional)
1 bag (12 oz) frozen mixed vegetables
1 cup Original Bisquick mix
2 cups milk
4 eggs, beaten
2 cups shredded Cheddar cheese (8 oz)
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, onion and salt (some pepper too if you want) over medium-high heat, stirring frequently, until beef is brown, then drain. Spread in dish. Top evenly with frozen mixed vegetables.

2:  In medium bowl, stir Bisquick mix, milk and eggs with wire whisk until blended. Pour into baking dish. Bake 30 minutes.

3:  Sprinkle evenly with cheese and bake 10 minutes longer or until knife inserted in center comes out clean. Cut into squares.

Darlene’s Tips:  You can use any shredded cheese that you like. You can swap out for other veggies too if you don’t want mixed veggies. You could even skip the veggies and maybe add sliced fresh tomatoes instead to be more like a burger. Do whatever you want!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Honey Nut Cheerios Peanut Butter Cups Recipe

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INGREDIENTS:
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1/2 cup salted butter (one stick), melted
1 cup Honey Nut Cheerios cereal, finely ground
1 cup powdered sugar
3/4 cup creamy peanut butter
1 cup semi-sweet chocolate chips
(see my tips below)

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DIRECTIONS:

1: In a medium-sized container, mix the melted butter, ground Cheerios, powdered sugar and peanut butter until all ingredients are fully incorporated, forming a kind of creamy batter.

2: Add 1 tablespoon of the Cheerios batter to each individual mold in a mini muffin pan.

3: Melt the chocolate in the microwave in 10 second intervals until melted (or according to instructions on bag, if any).

4: Pour 1 tablespoon of the melted chocolate over the layer of Cheerios batter. Refrigerate for 3 hours, or until set and completely firm. Store in the refrigerator.

Darlene’s Tips:  If you don’t have a mini muffin pan, flatten in a cake pan or on a cookie sheet then cut into desired size pieces when firm. You can use chunky peanut butter if you prefer. You could also toss a few chocolate morsels or peanut butter morsels (or both!) into the batter for some extra bite.  If your batter seems too soft, try adding more ground cereal. You can “grind” the cereal by placing in a bag then rolling over it with a rolling pin. You can experiment with other cereals too.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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