This recipe is really tasty! It says it makes 6 servings, but we definitely didn’t have enough for leftovers. Note to self: serve this with some side dishes or a salad!

Prep time: 10 minutes
Bake time: 25 minutes
Makes: 6 servings

3/4 lb. ground beef
1 medium onion, peeled & chopped
1 medium zucchini (about 6 oz), shredded
1/2 t. salt
1/4 t. black pepper
1 c. (4 oz) shredded Italian cheese blend
1/2 c. biscuit mix (like Bisquick)
1 c. milk
2 eggs

1. Heat oven to 400F/200C. Spray a 9-inch pie plate with cooking spray.
2. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Crumble in ground beef. Stir in onion and zucchini and cook for 6 minutes, stirring occasionally. Season with salt and pepper.
3. Spread beef mixture into the prepared 9-inch pie plate. Sprinkle the cheese over the top.
4. In a medium-size bowl, whisk together the biscuit mix, milk, and eggs until smooth. Pour mixture over beef mixture.
5. Bake at 400F/200C for 25 minutes or until a knife inserted in the center comes out clean. Allow to cool for 5-10 minutes. Cut into 6 wedges and serve.

Ever since my mom used to make this as a side dish, it’s been one of my absolute favorites! Yes, I like mashed potatoes and gravy, but if you say “mashed potatoes,” this is the recipe I get a craving for! Here I served it with lemon chicken & green beans.

Makes: 4-6 servings

4 large potatoes, peeled and quartered
1/4 c. milk
1/2 t. salt
2 T. butter, melted (divided)
1 egg, beaten
1 c. (8 oz) sour cream
1 c. (8 oz) cottage cheese
5 green onions, finely chopped
1/2 c. crushed Ritz crackers

1. Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt, and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese, and onions. Place in a greased 1-1/2 quart baking dish.
2. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350F/180C for 20-30 minutes or until crumbs are lightly browned.

This recipe is why I didn’t have enough sour cream to go on that lemon chicken! 🙂

I made this for a Christmas party that we went to in December. It was really easy and really yummy!

Makes 2 cups
Time: 10 minutes + chilling

2 pkgs (8 oz ea) cream cheese, softened
1/2 c. crumbled feta cheese
2 t. ranch salad dressing mix
1/4 c shredded Parmesan cheese
1/4 c. crumbled cooked bacon
1/2 t. dill weed
assorted crackers

In a mixing bowl, beat cream cheese until fluffy, Add feta cheese and dressing mix; mix well. Shape into a ball. Combine the Parmesan cheese, bacon and dill weed; roll cheese ball in Parmesan mixture. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. Serve with crackers.