Cheesy Beef Pie

I remember my mom making this when I was a kid, but I haven't had it in ages. I pulled out the recipe yesterday and had all the ingredients, so I gave it a go. YUMMY! Better than I remember. Enjoy!

Ingredients
1 lb ground beef
1 8oz can of tomato sauce
1 3oz can sliced mushrooms
2 eggs
1/4 tsp oregano
1/8 tsp pepper
2 pkgs crescent rolls
6 slices of American cheese

Directions
- Brown ground beef, drain and rinse.
- Stir in tomato sauce, mushrooms, eggs, oregano, and pepper.
- Unroll 1 can of crescent rolls and fit into a 9 inch pie pan sealing all perforations.
- Spread half of meat mixture into bottom of pan.
- Arrange cheese slices over meat.
- Top with remaining meat mixture.
- Place second roll of crescent rolls over the top of the filling.
- Seal and flute edges.
- Bake at 350 for 45-50 minutes.
- Let stand 10 minutes before serving.

Tips from a Kitchen of Reality
- Recipe called for chopped onions too-- I hate onions so I left those out. However, I added garlic!
- I used fresh mushrooms because I had them, they work fine too.
- My crust browned a little too fast so I covered it with foil about 30 minutes into the baking time.
- I didn't have sliced cheese but used grated cheddar instead.

Pork Chops with Country Gravy

I'm a southern girl so anything with gravy is appealing to me.  These pork chops are quick and easy and the gravy is delicious!  We served it with mashed potatoes and a veggie.  My whole family eats it too which is rare because Noah is a picky eater!

Ingredients:
1/4 c. all purpose flour
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp dried rubbed sage
4 (4 oz) boneless center-cut loin pork chops (about 3/4 inch thick)
1 Tbsp butter
Cooking spray
1 1/2 cup 1% milk

Directions:
1.  Lightly spoon flour into a dry measuring cup; level with a knife.  Place flour, salt, and spices in a shallow dish.  Dredge pork in flour mixture, turning to coat; shake off excess.  Reserve remaining flour mixture.
2.  Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.  Add pork to pan, cook 2 minutes on each side or until browned.  Reduce heat, and cook for 10 minutes or until done, turning pork once.  Remove pork from pan; keep warm.
3.  Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended.  Add milk mixture to pan; place over medium-high heat.  Bring to a boil, scraping pan to loosen browned bits.  Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly.  Serve with chops.

Yield:  4 servings
Time: about 30 minutes

Notes from Kitchen of Reality:
-I don't own sage or marjoram, so I only use 1/4 tsp of thyme and we love just that flavor.  It is plenty of spice for us.

Marinated Cheese

Another recipe I dug out that I'd never made. Great party food!! YUMM!

Ingredients
1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoons minced green onion
2 tablespoons water
1 1/2 teaspoons sugar
1 (8-oz.) block Monterey Jack cheese, chilled
1 (8-oz.) block Cheddar cheese, chilled
1 (8-oz.) package cream cheese, chilled
1 (4-oz.) jar chopped pimiento, drained
Assorted crackers

Directions

1. Whisk together first 6 ingredients. Set aside.

2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.

3. Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.

Tips from a Kitchen of Reality:
- I didn't use the green onions, forgot to buy them.
- The smaller the container the better. That way the marinade is actually soaking all the cubes, not just the bottoms of them.
- The cream cheese can be a little challenging, but I got a process going and it worked fine. Just takes some patience.

Black and White Cheesecake Squares

I have had this recipe in a folder saving it for a rainy day and it appears today was the day! I actually made it for my 31 party last night. Hope you enjoy it!

Ingredients:
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
21/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar

Directions
1.Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.

2.Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

3.Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.

4.Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Tips from a Kitchen of Reality:
- I followed the recipe... no changes... aren't you impressed!!