Cheddar Potato Pie

1 lb ground beef
1 cup chopped onion
1/3 cup A1 Steak Sauce
2 cups hot mashed potatoes
1 cup shredded cheddar cheese

PREHEAT over to 350. Brown meat with onion in large skillet; drain. Add steak sauce; bring to boil. Spoon into 1 1/2 quart casserole dish.

MIX potatoes and cheese; spread evenly over meat mixture.

BAKE 12 to 15 minutes or until heated through.

Savory Beef & Noodles

1 lb ground beef
1 can french onion soup
1/2 cup beef gravy
1 can mushrooms
1 tbsp all purpose flour
1 tbsp water
egg noodles

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot cooked noodles.

Turtle Pumpkin Pie

1/4 cup & 2 tbsp of caramel topping, divided
1 graham cracker pie crust
1/2 cup & 2 tbsp pecans, divided
1 cup cold milk
2 pkg Jello Vanilla Flavored Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub Cook Whip, thawed

POUR 1/4 cup caramel topping into crust; sprink with 1/2 cup pecans

BEAT milk, dry pudding mixes, pumpkin and spices with wisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.

REFRIDGERATE 1 hour. Top with pecans and drizzle remaining caramel with fork.

Venison, Sausage and Black Bean Chili

1/4 lb spicy chicken sausage
cooking spray
2 cups chopped onion
3 garlic cloves, minced
1 lb venison cut to 1/2 inch pieces
2 tbsp tomato paste
2 cups chicken broth
1 cup chopped plum tomato
1 cup water
1 tbsp ancho chili powder
1/2 tsp kosher salt
1/2 tsp ground cumin
1 can black beans
Jalapeno

Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 mins or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 mins, stirring occasionally. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 mins or until venison is tender. Stir in black beans; cook 10 mins or until thoroughly heated. Top each serving with jalapeno slices.