Best Million Dollar Recipes | Round Up (2024)

Ingredients for mashed potato topping:

• potatoes (peeled and cut into big chunks) 2 pounds
• butter (half a stick) 4 tablespoons
• sour cream ¼ cup
• milk ¼ to ½ cup
• Salt and pepper to taste

Ingredients for filling:

• ground beef 1 pound
• small onion (diced ) 1
• garlic (minced ) 2 cloves
• of frozen peascarrots and corn medley 2 cups
• flour 2 tablespoons
• beef broth ½ cup
• tomato paste 1 tablespoons
• Worcestershire sauce 1 tablespoons
• rosemary 1 teaspoon
• thyme ½ teaspoon
• bay leaf 1

• Preheat oven to 350°F.

• Boil the potatoes in water to cover until fork tender and then drain the water.

• Add the butter, sour cream, milk and salt and pepper to taste and mash the potatoes with a hand masher or mixer until you reach your favorite mashed potato consistency. Set aside.

• In a large skillet, brown the ground beef along with the onions and garlic. Drain any excess grease.

• To the same skillet, add 2 cups of the frozen vegetables, cook for about 5-7 minutes, stirring occasionally.

• Sprinkle the flour over the meat and veggies and stir to mix.

• Add the tomato paste and stir to mix it in.

• Then add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf. Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out.

• Remove from heat. Remove bay leaf. Spread the meat mixture in an even layer in a 9×13 dish that has been sprayed with nonstick spray.

• Top the meat with the mashed potatoes making an even layer of potatoes. You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes. These little ridges will brown nicely!

• Place the dish in the oven and bake for 30 minutes until brown and bubbly. You can place it under the broiler for a few minutes to brown the potatoes more if necessary.

• can Grands! Southern Homestyle Biscuits ( 8 big biscuits) 16.3 oz
• jar pizza sauce 14 oz
• italian seasoning (divided) 1 tsp
• shredded mozzarella cheese 2 ½ cup
• pepperoni slices 5 oz
• red pepper flakes (optional) pinch

• Preheat the oven to 375 degrees F.

• Cut each biscuit into 8 pieces.

• Spread biscuit pieces in a greased 9 x 13 casserole dish.

• Pour ½ jar of pizza sauce and ½ teaspoon Italian seasoning over biscuits. Then stir to thoroughly coat all the biscuit pieces with a bit of sauce.

• Sprinkle about 1 cup of the cheese over the biscuit mixture and stir again to distribute evenly.

• Pour remaining jar of pizza sauce over the biscuit mixture.

• Top with remaining cheese and pepperoni. You may not need/want to use all of it, but you can for extra cheesy.

• Sprinkle red pepper flakes (desired amount) and remaining ½ teaspoon of Italian seasoning over the of the casserole.

• Bake for 20 to 25 minutes or until the biscuits have puffed and the cheese is melted and beginning to brown.

• Remove from oven and serve immediately.

• medium-size sweet yellow onion (sliced thin 1 ½ cups) 1
• pork butt or pork shoulder 4 to 5 pounds
• Dr Pepper (1 ½ cups) 12 ounces
• liquid smoke 2 tablespoons
• honey 1 tablespoon
• garlic fresh (minced) 1 tablespoon
• light brown sugar (packed) ¼ cup
• onion powder 1 tablespoon
• kosher salt 2 teaspoons
• smoked paprika 2 teaspoons
• black pepper 1 teaspoon
• cumin ½ teaspoon
• your favorite BBQ sauce 1 cup
• hamburger buns (or deli rolls)
• coleslaw (optional) 15 ounces

• Line a 6 to 7 quart slow cooker with aluminum foil or a crock pot liner.

• Evenly layer the thinly sliced onion in the bottom of the slow cooker.

• Place the pork on top of the onions then pour the Dr Pepper over the pork.

• In a small mixing bowl add the liquid smoke, honey, and minced garlic. Stir to combine the ingredients. Use a basting brush to evenly brush the smoke sauce onto the pork.

• In a small mixing bowl combine the brown sugar, onion powder, kosher salt, smoked paprika, black pepper, and cumin.

• Evenly sprinkle the dry seasoning on top of the pork.

• Cook on high for 4 hours or low for 6 hours.

• When the pork has finished cooking, either leave the pork in the crockpot or transfer the meat to a large baking dish. Carefully use 2 forks or a set of tongs to shred the pork.

• Pour the BBQ sauce over the top of the shredded pork. Then use tongs to toss the pork and sauce.

• Serve on either hamburger buns or deli rolls, and coleslaw.

• chuck roast or your favorite stew meat (cut into bite size pieces (1-2)) 3 pounds
• flour 3 tablespoons
• salt ½ teaspoon
• pepper ½ teaspoon
• paprika ½ teaspoon
• butter 3 tablespoons
• olive oil 3 tablespoons
• garlicminced 1 tablespoon
• onion (chopped (one small onion or half of a large onion)) 1
• carrots (peeled and cut into bite size pieces (1 inch)) 3
• celery stalks (cut into bite size pieces ) 2
• potatoes ( peeled and cut into bite size pieces) 1 pound
• beef broth 3 cups
• tomato paste ¼ cup
• Worcestershire sauce 1 tablespoon
• rosemary ½ teaspoon
• bay leaf 1
• peas 1 cup
• cornstarch 2 tablespoons
• water 2 tablespoons

• In a shallow dish, mix together the flour, salt, pepper, and paprika.

• Coat the beef pieces in the flour.

• In a large stockpot, add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides, the meat will continue cooking in the stew. Once the meat is brown, remove it to a plate and set aside. Cook in batches to not crowd the pan.

• If you need to add additional butter or olive oil, you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.

• Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.

• Add the beef pieces back into the pot.

• Bring the stew to a boil over medium-high heat. Once it starts to boil reduce the heat to low, cover the pot, and cook for 60 to 90 minutes or until the beef is tender.

• Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off stirring occasionally as it thickens.

• Remove the bay leaf.

• Add the peas to the stew the last 5 to 10 minutes while it is thickening and before serving so they don’t get mushy.

FLAVOR TIP: If you have a leftover rind from a piece of Parmesan cheese, add it to the stew as it cooks. This will give your stew a subtle, savory umami flavor. Just remember to remove it before serving.

Remember, substitutions may alter the taste and texture of the recipe, so use them at your own discretion.
PRO TIPS:

• Cook the beef in batches so it is not too crowded in the pan.
• A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.
• If the stew is still too watery add more cornstarch, a little at a time to thicken.

For the brownies

• melted butter 1 cup
• cocoa powder ½ cup
• all purpose flour 2 cups
• sugar 2 cups
• salt ½ tsp
• eggs 4
• vanilla extract 3 tbsp

For the frosting

• melted butter ¼ cup
• milk ¼ cup
• powdered sugar 3 cups
• vanilla extract 1 tbsp
• cocoa powder ¼ cup

• In a medium bowl, mix together the melted butter and cocoa powder until smooth.

• Add the flour, salt, and sugar then mix together. The mixture will be dry and crumbly.

• Add in the eggs and vanilla extract and mix until smooth.

• Line a 9 x 13 pan with parchment paper and pour batter into pan.

• Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

• While the brownies are baking make the frosting by whisking together butter, milk, powdered sugar, cocoa powder, and vanilla extract. The frosting should be thick and spreadable. It should be similar to the consistency of canned frosting but way better. If it’s too thick add a little milk, a tablespoon at a time.

• Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.

• Let cool completely before slicing.

• box of ziti 16 oz
• of ground beef ½ pound
• 24-ouncejar of spaghetti sauce 1
• can of tomato sauce 8 oz
• of ricotta cheese 15 oz
• of parmesan cheese ½ cup
• large onion (chopped) 1
• of oregano 1 tsp
• of mozzarella cheese + 1 cup
• of mozzarella cheese ½ cup
• clovesof garlic 2

• Preheat oven to 350 degrees

• Cook ziti and set aside

• On medium heat cook beef, onion, and garlic until beef is browned

• Stir in sauces and oregano, and keep on heat until mixture starts to boil

• Combine 1 cup of beef/sauce mixture with cooked ziti

• Spoon in ½ of ziti mixture into a large baking dish

• Top with ricotta and 1 cup of mozzarella and 1 cup of sauce

• Spoon in the rest of the ziti mixture and top with the rest of the sauce

• Cover with foil and bake at 350 degrees for 20 minutes

• Sprinkle with parmesan cheese and remaining mozzarella

• Bake uncovered for 10 minutes

• unsalted butter ((1 stick, 113 grams), melted but not hot) ½ cup
• chocolate cake mix 1 box
• box instant chocolate pudding 1 (5.1 ounce)
• whole milk 2½ cups
• bag semi-sweet chocolate chips 1 (12 ounces)

• Spray a 9×13 casserole dish with nonstick spray and preheat your oven to 350°F.

• Sprinkle the chocolate cake mix evenly in the dish.

• Sprinkle the instant chocolate pudding mix evenly across the cake mix.

• Add the milk to the butter – make sure the butter isn’t hot, so the milk doesn’t curdle.

• Pour the milk/butter mix on top of the cake and pudding mix.

• Use a whisk to mix slightly – you don’t need to stir entirely, but you do want it slightly incorporated so that it bakes evenly.

• Sprinkle the entire bag of chocolate chips across the top.

• Place in the oven to bake for 40-45 minutes.

• Serve warm with ice cream.

• chicken breasts (boneless and skinless (fresh or frozen)) 6
• black pepper 1 teaspoon
• onion flakes (minced) 2 teaspoons
• garlic salt ½ teaspoon
• barbecue sauce (divided) 1 ½ cup
• Coca-Cola (divided) 12 ounces

• Spread the chicken breasts in the bottom of a 6-quart crockpot.

• Sprinkle the pepper, minced onion flakes, and garlic salt over the chicken. Pour ½ cup of the barbecue sauce over the chicken.

• Pour 1 cup Coca-Cola into the slow cooker.

• Cover and set on a high setting for 4 hours or low for 6 to 7 hours.

• After the chicken has cooked for about 3 hours on high (or 5 hours on low), drain all liquid from the slow cooker, leaving the chicken in the pot. Add the remaining ½ cup of Coca-Cola and the remaining 1 cup of barbecue sauce to the slow cooker. Continue cooking for the remaining hour.

• Serve whole with sauce spooned over the top or shred chicken and mix with excess sauce.

• lean ground beef 1 lb
• onion (diced finely) 1 medium
• salt 1 tsp
• ground black pepper ½ tsp
• minced garlic 2 tsp
• Italian seasoning 1 tsp
• garlic powder 1 tsp
• chili powder ½ tsp
• Worcestershire sauce 1 tbsp
• tomato paste 2 tbsp
• petite diced tomatoes 1 15 oz can
• water 2 cups
• beef bouillon 3 cubes
• large elbow macaroni (dried) 2 cups
• sour cream 1 cup
• whole milk ¼ cup
• mozzarella cheese (shredded) 1.5 cups
• cheddar cheese (shredded) 1.5 cups
• parsley (dried) 1 tbsp

• In a medium bowl, add water and bouillon cubes. Microwave on high for 4 minutes, or until the beef bouillon cubes are dissolved. Set aside.

• In a large skillet, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to pan.

• Turn heat down to medium and add onion, salt, pepper, minced garlic, Italian seasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft and translucent, about 5-7 minutes.

• Add Worcestershire sauce, tomato paste, and diced tomatoes (still in their juices) and stir together.

• Next, add the dried large elbow macaroni and beef bouillon broth to the beef mixture and stir together.

• Cover and let simmer over medium-low for 5 minutes. Uncover and stir. Cover again and let simmer for another 5 minutes, or until pasta is tender and done.

• Uncover mixture and stir in sour cream and milk.

• Pour ½ of the beef and pasta mixture into a 9×13 glass baking dish. Sprinkle ½ of the mozzarella and ½ cheddar cheese over the casserole.

• Pour the remaining beef and pasta mixture over the top of the cheese. Sprinkle with remaining cheese.

• Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.

• beef stew 2 to 3 lb
• salt and pepper to taste
• medium potatoes (peeled and chopped into even chunks) 5 to 6
• carrots (peeled and chopped into even chunks) 4
• package dry onion soup mix 1
• garlic (minced) 1 tbsp
• box beef broth 32 oz
• can tomato paste 6 oz
• worcestershine sauce 1 tbsp
• dried thyme 1 tsp
• dried rosemary 1 tsp
• bay leaves 3
• flour ¼ cup

• Add all the ingredients, except the flour, to the Crockpot.

• Cook on high for 5 to 6 hours.Tip: To cook the stew overnight or while you’re at work, use the low setting for 8 to 10 hours.

• In the last half hour, take out a half cup of broth and mix it with the flour to make a roux.

• Pour the roux back into the stew and cook for another 30 minutes.Tip: If the stew is still too watery, add more flour, a little at a time to thicken.

• Remove the bay leaves.

• Serve with crusty bread, dumplings, or your choice of vegetables.Tip: If you’re not ready to eat, you can leave the Crockpot on warm for a further hour or so if needed.

• ground beef 1 lb
• unsalted butter (divided ) 4 tbsp
• medium white onion (diced ) 1
• carrots (shredded) ¾ cup
• celery (diced) ¾ cup
• italian seasoning 1 tbsp
• oregano ½ tsp
• salt 1 tsp
• black pepper ½ tsp
• large russet potatoes ((about 3 cups) peeled and cut into bite size pieces) 3
• chicken broth (low sodium) 3 cup
• all-purpose flour ¼ cup
• sharp cheddar cheese (shredded) 4 cup
• milk (2%) 1 ½ cup
• sour cream (full fat ) ¼ cup

• In a 12 inch frying pan, thoroughly cook ground beef. Drain fat and set aside for now.

  1 lb ground beef

• In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened, 2 to 3 minutes.

  4 tbsp unsalted butter, 1 medium white onion, ¾ cup carrots, ¾ cup celery, 1 tbsp italian seasoning, ½ tsp oregano, 1 tsp salt, ½ tsp black pepper

• Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender.

  3 large russet potatoes, 3 cup chicken broth

• In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to mix.

  ¼ cup all-purpose flour

• Stir in cheese until fully melted.

  4 cup sharp cheddar cheese

• Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.

  1 ½ cup milk, ¼ cup sour cream

• Remove from heat and serve hot.

For the soup:

• rotisserie chickenshredded ( (or 2 large chicken breasts cooked and shredded)) 3-4 cups
• water 8 cups
• Better than Bouillon Chicken 4 tbsp
• salted butter 4 tbsp
• carrots (cut in half lengthwise and then diced) 4
• celery stalks (diced) 4
• small yellow onions (diced finely) 2
• flour ½ cup
• milk 1 cup
• Italian seasonings 1 tsp
• salt 1 tsp
• garlic powder 1 tsp
• onion powder 1 tsp

For the dumplings:

• bisquick (sifted into medium mixing bowl) 2 cups
• salt 1 tsp
• garlic powder 1 tsp
• Italian seasonings 1 tsp
• milk 1 cup
• salted butter (melted) 4 tbsp

For the soup:

• In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.

• In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.

• Add ½ cup flour and stir to combine. Add chicken broth and bring to a boil.

• Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.

For the dumplings:

• In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.

• Pour milk and melted butter. Use a spoon to combine ingredients.Note: Don’t overmix the batter. Mix until just combined.

• Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.

• Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.

• Serve and enjoy. Optional to garnish with a little chopped parsley.