Video and Recipe: Paula Deen’s cheeseburger casserole for kids

From Denny: Always fun to cook with kids and cook dishes kids will like! Paula Deen is the ultimate indulgent grandmother who can cook. Take a look.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Cheeseburger casserole

From: "Paula Deen's Cookbook for the Lunch-Box Set"


INGREDIENTS

• 1 pound ground beef
• 1 large onion, chopped
• 1 green pepper, chopped
• One 28-ounce can chopped tomatoes, with juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 8 ounces wide egg noodles
• Cooking spray
• 2 cups grated sharp Cheddar cheese

all of the pink is gone from the meat. Get an adult to help you drain off the fat.

Add the onion and green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.

Fill the medium pot halfway full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Get an adult to help you drain the noodles. Return the noodles to the pot. Pour the tomato mixture over the noodles, and stir until blended.

Put the noodle mixture in the baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted.

Enjoy it as a family meal, then refrigerate the leftovers.

Funny Chocolate Quote 1 Oct 2009

Chocolate Quote

Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. - Judith Viorst - You got that right! :)

Music Video: Thats What Love is About, Band from Utah

From Denny: Friend Mystic Dave - all the way across the country out in Utah - filmed a favorite band singing a really mellow song to end your day on a good note - That's What Love is About. For more of his music and video choices, go here.

Recipe: Chocolate Chip Peanut Butter Pie

From Denny: When it comes to entertaining during the football season things can get hectic and we want easy recipes we can whip up in a hurry and are easy to make and take to a friend's house as our contribution to the gathering. This easy little pie uses cream cheese to give it awesome flavor. Martha White is a wonderful brand of flour often used for making biscuits. If you can't find it just substitute a similar chocolate chip muffin mix.


Chocolate Chip Peanut Butter Pie

Prep Time: 15 min

Cook Time: 15 min

Yield: 8 servings

Ingredients:

• Crisco® Original No-Stick Cooking Spray

Crust

• 1 (7.4 oz.) package Martha White® Chocolate Chip Muffin Mix

• 4 tablespoons butter, softened

• 1/3 cup salted peanuts, chopped

Filling

• 1/2 cup Jif® Creamy Peanut Butter

• 1 (3 oz) package cream cheese

• 1/3 cup sugar

• 3 tablespoons milk

• 2 cups frozen whipped topping, thawed

Topping

• 2 tablespoons Smucker's® Hot Fudge Microwaveable Ice Cream Topping, warmed

Directions:

1. HEAT oven to 350º F. Spray 9-inch pie place with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.

2. BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving. Store covered in refrigerator.

3 Easy Pork Chop Recipes: Italian Grilled, Autumn Glazed, Stuffed with Beer Glazed Onions

From Denny: Down South we love to grill and cook meat dishes with beer! It's become so popular nationwide that even the meat producers have polished some great recipes for us to enjoy.

The first recipe is ridiculously simple and quick to prepare. All you do is marinate with Italian dressing and fresh herbs of your choice and grill.

Since pork is coming into season this fall making it easier on the budget, now is the time to try your hand at something new! This second recipe is perfect for a Sunday dinner with family or for the holidays if you don't feel like cooking a large turkey because there are just the two of you. The pairing of cranberries and orange juice with pork is always a winner taste combination. I'll even throw in a small amount of garlic to counterbalance that tart and citrus taste though this recipe does not call for it.

The third recipe is a real show stopper! It's an OMG on the calorie meter but worth it because it combines the melting of fontina cheese, hickory-smoked bacon and onions sauteed until soft and sweet in a flavorful beer. This kind of "stuffing" helps to keep lean pork moist during the cooking process.

Pork is such a versatile and easy meat to cook for great flavor that can be short on time in this time conscious world. Also included are a few tips and suggestions about preparation and cooking.

Bon Appetit and Happy Grilling!

Herbed Pork Chops

From: Pork Information Bureau

Yield: 4

Ingredients:

4 (3/4-inch thick) pork chops

1 cup reduced-fat Italian dressing

2 tbls. chopped fresh herbs (chives, basil, marjoram, oregano, rosemary — any combination)

Directions:

1. Place chops into a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours.

2. Remove chops from marinade; discard marinade.

3. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

Nutritional analysis per serving: 170 calories, 6 grams fat, 60 milligrams cholesterol, 360 milligrams sodium and 1 gram carbohydrates.



Autumn Glazed Pork Chops

From: TheOtherWhiteMeat

Serves: 4

Ingredients:

4 boneless pork chops, 3/4-inch thick

1/4 tsp. freshly ground black pepper

Salt, optional

1/4 cup apple cider or juice

1/2 cup whole-cranberry sauce

2 tbls. honey

2 tbls. frozen orange juice concentrate

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

Directions:

1. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of chops with pepper and salt, if desired. Brown chops on each side in hot skillet. Add apple cider or juice. Cover tightly; cook over low heat for 5 or 6 minutes or until chops are just done. Drain off juices.

2. In a small bowl, combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 or 2 minutes or until heated through.

***

Stuffed Pork Chops With Beer-Glazed Onions

From: National Pork Board

Yield: 4. “A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, fontina cheese and meltingly tender beer-glazed onions.”

Ingredients:

Beer-Glazed Onions

1 medium onion, peeled and chopped (about 1 cup)

1 tbl. oil

1 tbl. brown sugar

1/3 cup beer (OR white wine if you prefer)

Directions:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat and cool slightly.

For pork chops:

4 slices hickory-smoked or peppered bacon

4 ozs. fontina or white Cheddar cheese, grated (1 cup)

4 bone-in rib pork chops (1-1/2 inches thick)

Salt and pepper

Directions:

1. Cook bacon in skillet over medium-high heat until crispy. Drain on paper towels; crumble and add to Beer-Glazed Onions mixture. Stir in cheese; set aside.

2. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

3. Divide Beer-Glazed Onions mixture among 4 chops (about 1/4 cup stuffing for each.) Carefully stuff the mixture into the center of each chop. Season both sides of chop with salt and pepper.

4. Preheat grill to 400 to 450 degrees. Spray chops lightly with nonstick cooking spray; place over hot grill. Cover and cook for 8 minutes per side or until internal temperature reaches 160 degrees using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes before serving.

Useful tips about pork:

■ A spicy mustard, honey and vinegar mixture makes a wonderful marinade or sauce for pork chops.

■ Baste with thick sweet sauce only 5 to 10 minutes before chops are done. This prevents burning sugar-based sauces.

■ For easy preparation and cleanup, place chops in a resealable plastic bag, then pour in marinade. Turn bag frequently. Discard leftover marinade.

■ Pork chops absorb flavor of marinades and rubs in as little as 30 minutes.

■ Chops will have a slight blush of pink in the center when they are done. To be sure that you cook them perfectly to medium doneness, use a meat thermometer and cook to 160 degrees.

■ Spice up barbecue sauce with a splash of horseradish or stir in your favorite jam or preserves.

■ Make an extra chop or two for sandwiches or salad toppers the next day.