Super Sloppy Joes
1 Tbsp oil
1 lb ground beef
1/4 cup brown sugar
1 Tbsp steak seasoning
1 onion, shopped
1 bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1-2 cups BBQ Sauce of choice
1-2 Tbsp tomato paste
Heat a skillet with oil. Add the ground beef and brown. Drain the grease. Add the brown sugar, steak seasoning, onion, bell pepper, red wine vinegar and Worcestershire sauce. Cook for a few minutes until the vegetables are soft. Add the BBQ sauce to your liking. We like a lot so they are really sloppy. Add tomato paste to thicken up, if needed.
Serve on rolls or buns.
Monday, April 2, 2012
Pasta Salad
This is the pasta salad from my childhood. My sister Julie used to make it for every single family occasion. It is really delicious and really easy.
Pasta Salad
1 lb shell noodles, cooked and cooled (Or macaroni noodles, whichever you prefer)
1 can olives, drained and sliced
2 chopped tomatoes, seeded
Bacon cooked and crumbled, if desired.
Green onion, chopped, if desired
Mix these together in a big bowl.
Dressing:
Mix together
1 cup mayo
1 cup sour cream
1 pkg powdered ranch dressing mix.
Stir 3/4 of the dressing onto the salad. Let it sit for a little while in the fridge. Add the rest of the dressing just before serving.
Pasta Salad
1 lb shell noodles, cooked and cooled (Or macaroni noodles, whichever you prefer)
1 can olives, drained and sliced
2 chopped tomatoes, seeded
Bacon cooked and crumbled, if desired.
Green onion, chopped, if desired
Mix these together in a big bowl.
Dressing:
Mix together
1 cup mayo
1 cup sour cream
1 pkg powdered ranch dressing mix.
Stir 3/4 of the dressing onto the salad. Let it sit for a little while in the fridge. Add the rest of the dressing just before serving.
Ham Chowder
I use this recipe to use up any ham leftovers I have after Easter or Christmas.
Ham Chowder
4 potatoes, peeled, cubed, and boiled.
1/2 stick butter
1/2 cup flour
1 can of corn (I have used both creamed and regular)
2 or so cups of chopped up ham
2 chicken bouillon cubes
2 cans of milk, using the can from the corn
Salt and Pepper
Combine butter and flour to make a rue. Add milk, corn, ham, potatoes and bouillon., Cook until nice and thick. Season with salt and pepper to taste.
Ham Chowder
4 potatoes, peeled, cubed, and boiled.
1/2 stick butter
1/2 cup flour
1 can of corn (I have used both creamed and regular)
2 or so cups of chopped up ham
2 chicken bouillon cubes
2 cans of milk, using the can from the corn
Salt and Pepper
Combine butter and flour to make a rue. Add milk, corn, ham, potatoes and bouillon., Cook until nice and thick. Season with salt and pepper to taste.
The BEST Bread Pudding
The BEST Bread Pudding
2 eggs
2 Tbsp melted butter
2 Tbsp vanilla
2 1/2 cup milk
2 cups sugar
3 1/2 to 4 cups sourdough bread, cut into 1 inch cubes
1/3 cup pecans, finely chopped
Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a baking dish (9 inch or bigger). Keep the crust facing up around the edges of the dish. Pour the liquid over the bread. Sprinkle pecans all over and bake for 60-70 minutes, or until the crust is golden brown all over the top. It make take longer than 70 minutes.
While the pudding is baking, make this Vanilla Cream Sauce
1/2 cup sugar
1 stick of butter
3/4 cups heavy cream
1/4 cup vanilla extract
Combine all of the ingredients in a saucepan. Stir constantly over low heat until it reaches a low boil. Pour over the individual servings of bread pudding.
2 eggs
2 Tbsp melted butter
2 Tbsp vanilla
2 1/2 cup milk
2 cups sugar
3 1/2 to 4 cups sourdough bread, cut into 1 inch cubes
1/3 cup pecans, finely chopped
Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a baking dish (9 inch or bigger). Keep the crust facing up around the edges of the dish. Pour the liquid over the bread. Sprinkle pecans all over and bake for 60-70 minutes, or until the crust is golden brown all over the top. It make take longer than 70 minutes.
While the pudding is baking, make this Vanilla Cream Sauce
1/2 cup sugar
1 stick of butter
3/4 cups heavy cream
1/4 cup vanilla extract
Combine all of the ingredients in a saucepan. Stir constantly over low heat until it reaches a low boil. Pour over the individual servings of bread pudding.
Ham Glaze
This is the glaze I put on every ham I make. It is so easy and really really delicious. I usually throw a can of pineapple chunks in with the ham and glaze too. The pineapple soaks up some glaze and makes it unbelievably delicious.
Ham Glaze
1 stick of butter
1/2 cup brown sugar
1/4 cup honey
Heat on low until butter is melted. Pour over the ham. Bake ham according to package directions.
Ham Glaze
1 stick of butter
1/2 cup brown sugar
1/4 cup honey
Heat on low until butter is melted. Pour over the ham. Bake ham according to package directions.
Brownies with Creamy Chocolate Frosting OR Hot Fudge Frosting
These brownies have made it impossible for me to ever make a brownie from a box mix now. They are really easy to make and are incredibly delicious. They get even better each day that they sit around, which isn't many since they are so good. But nonetheless, they age well.
Brownies
1 cup margarine, softened
2 cups granulated sugar
1/2 cup baking cocoa
4 eggs
1 tsp vanilla
1 1/2 tsp salt
1 1/2 cups flour
Preheat oven to 350 degrees.
Cream the margarine and sugar together. Add the cocoa and cream together. Add the eggs, one at a time, mixing well with each addition. Add the vanilla and salt. Mix in the flour and mix until well combined.
Pour batter in a greased 9 X 13 baking pan. Bake in the oven for 27-30 minutes. Take it out of the oven when you stick a toothpick in the middle and it comes out with a bit of brownie stuck to it. The brownies continue baking even after you take them out of the oven, so you want to take them out before they are completely done or they will be dry.
FROSTING CHOICES:
(If you like cold brownies, use the creamy chocolate frosting. If you want to eat warm brownies with ice cream on top, use the Hot fudge Frosting.)
Creamy Chocolate Frosting
6 Tbsp butter
6 Tbsp baking cocoa
2 Tbsp corn syrup
1 tsp vanilla
Cream together. Add 2-3 cups of powdered sugar and 2-4 Tbsp milk, depending on the consistency you want your frosting. I usually whip it with my mixer until it is a nice creamy color and texture. It gets kind of fluffy the longer your whip it. Spread onto the cooled brownies.
The trick with these brownies is to make them about 24 hours before you want to eat them and let them sit in the refrigerator overnight. Take them out about an hour or two before you want to eat them and let them come to room temperature.
HOT Fudge Frosting
This frosting is to be poured onto the brownies once they come out of the oven and eaten warm, not cooled. They make a delicious brownie sundae if you put a scoop of ice cream over the top of the warm brownie. So delicious.
Mix together:
1 2/3 cups powdered sugar
1/2 cup butter, very very soft
1/3 cup cocoa
1/3 cup canned evaporated milk
Pour over hot brownies that have come out of the oven. Let them sit for a while (at least 30 minutes) before cutting into them and serving them.
Brownies
1 cup margarine, softened
2 cups granulated sugar
1/2 cup baking cocoa
4 eggs
1 tsp vanilla
1 1/2 tsp salt
1 1/2 cups flour
Preheat oven to 350 degrees.
Cream the margarine and sugar together. Add the cocoa and cream together. Add the eggs, one at a time, mixing well with each addition. Add the vanilla and salt. Mix in the flour and mix until well combined.
Pour batter in a greased 9 X 13 baking pan. Bake in the oven for 27-30 minutes. Take it out of the oven when you stick a toothpick in the middle and it comes out with a bit of brownie stuck to it. The brownies continue baking even after you take them out of the oven, so you want to take them out before they are completely done or they will be dry.
FROSTING CHOICES:
(If you like cold brownies, use the creamy chocolate frosting. If you want to eat warm brownies with ice cream on top, use the Hot fudge Frosting.)
Creamy Chocolate Frosting
6 Tbsp butter
6 Tbsp baking cocoa
2 Tbsp corn syrup
1 tsp vanilla
Cream together. Add 2-3 cups of powdered sugar and 2-4 Tbsp milk, depending on the consistency you want your frosting. I usually whip it with my mixer until it is a nice creamy color and texture. It gets kind of fluffy the longer your whip it. Spread onto the cooled brownies.
The trick with these brownies is to make them about 24 hours before you want to eat them and let them sit in the refrigerator overnight. Take them out about an hour or two before you want to eat them and let them come to room temperature.
HOT Fudge Frosting
This frosting is to be poured onto the brownies once they come out of the oven and eaten warm, not cooled. They make a delicious brownie sundae if you put a scoop of ice cream over the top of the warm brownie. So delicious.
Mix together:
1 2/3 cups powdered sugar
1/2 cup butter, very very soft
1/3 cup cocoa
1/3 cup canned evaporated milk
Pour over hot brownies that have come out of the oven. Let them sit for a while (at least 30 minutes) before cutting into them and serving them.
Sunday, April 1, 2012
Creme Brulee French Toast
This is so, so good. So good. It is nice for a special morning and so simple to make the night before.
Creme Brulee French Toast
1/2 cup butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 french bread loaf cut into thick slices
Creme Brulee French Toast
1/2 cup butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 french bread loaf cut into thick slices
5 eggs
1 1/2 cups whole milk
1/4 teaspoon salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
1 1/2 cups whole milk
1/4 teaspoon salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
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