Tangy Cheeseburger Sloppy Joes

Quick, simple, and satisfying!

Tangy Cheeseburger Sloppy Joes

Ingredients:

1 lb. ground beef
1 can pinto beans – rinsed and drained
1 cup BBQ sauce
1/2 cup ketchup
8 slices American cheese
8 hamburger buns

Directions: 

Brown beef and beans and drain fat.  Add ketchup and BBQ sauce and heat through.  Serve on buns topped with cheese.

Zesty Sausage Stir-Fry

A colorful and yummy stir-fry -- good one to hold unto for the summertime!

Zesty Sausage Stir-Fry

Ingredients:

1 (13.5 oz.) pack Polish sausage - sliced
1 small onion -- sliced
1 tbsp. oil
3 carrots - sliced
1 small yellow summer squash - sliced
8 oz. sugar snap peas
6 tbsp. soy sauce
3 tbsp. brown sugar
1 tbsp. rice vinegar
8 oz. egg noodles -- cooked according to package

Directions:

In a small bowl, mix water, soy sauce, brown sugar, rice vinegar, and cornstarch.  Set aside.

In a large skillet, sauté sausage and onion in oil for 3-5 minutes.  Add veggies and stir fry until crisp-tender.

Pour sauce into skillet.  Bring to boil, stirring until thickened.  Toss to coat.  Serve over pasta.

Chicken Gnocchi Soup

I always think this looks like an elegant soup, all creamy and with spinach and gnocchi in it.

Chicken Gnocchi Soup

Ingredients:

1/4 cup butter

3 stalks celery – finely chopped

1 med. carrot – shredded

1 small onion – finely chopped

4 cloves garlic – minced

1/2 cup flour

5 cups chicken broth

1 lb. gnocchi

2 cups chicken pieces

1 cup baby spinach

1 cup heavy cream

1/2 tsp. salt

1/4 tsp. thyme

1/2 tsp. pepper

Directions:

In a soup pot, sauté celery, carrot, onion, and garlic in butter until tender.  Stir in flour until smooth.  Gradually stir in broth.  Heat to boiling.  Reduce heat and simmer, uncovered, for five minutes.  Add gnocchi, chicken, and spices.  Simmer for 5 minutes.  Add spinach and cream and heat through. 

Hug-in-a-Mug Brownies

This is easy enough that older kids should be able to make it themselves!

Hug-in-a-Mug Brownies 

3 Tbsp flour 

2 Tbsp sugar 

2 Tbsp baking cocoa 

2 Tbsp water 

1 1/2 Tbsp oil (I prefer coconut oil or olive oil) 

1 tsp vanilla extract 

1 tsp chocolate syrup 

1 Tbsp chocolate chips 

Thoroughly mix all ingredients except chocolate chips together in a ceramic ramekin or mug, or other microwave-safe bowl or dish. Stir in chocolate chips last. Microwave for one minute. Devour. 

Makes one brownie.

Screaming Peach Cobbler

My 13-yr-old daughter made this for us today, with minimal assistance from me.  I mostly just helped drain the peach juice.  I want to try making this with some different variations, like adding cherries or blueberries.

Screaming Peach Cobbler

1 box spice cake mix

12 oz can of lemon-lime soda

2 (24-29 oz) cans peaches -- drained OR 6 cups fresh peach slices

Vanilla ice cream (optional)

Drain canned peaches OR slice up fresh peaches and cut into chunks.  Place in a greased 9x13 baking pan.

Sprinkle spice cake mix over the peaches.  Gently press mix down over the peaches.

Pour soda over the cake mix.  Try to get the whole thing moistened, if not covered entirely.

Preheat your oven to 350.  Don't do this ahead of time!  Let the cobbler bubble and steep while the oven heats up.

Bake for one hour.  Allow to cool for 5 minutes before serving.  Serve with vanilla ice cream if desired.

Rustic Apple and Goat Cheese Tart

I took this to church for our fellowship snack time between services today, and it was a big hit!

Rustic Apple and Goat Cheese Tart

(Makes: 4 medium tarts)

1 box frozen puff pastry—thawed
1/2 cup dry sherry
1/2 cup apple cider or juice
1/4 cup honey
3-4 large, firm apples—sliced thin
4 oz crumbled goat cheese

Combine sherry, apple cider, and honey in medium saucepan.  Add apple slices and cook over medium heat until apples are slightly softened, but have not lost their shape (5-10 minutes).  Remove from heat and strain, reserving liquid.  Return liquid to stove, reduce heat to medium-low, and cook until slightly thickened (about 15 minutes).

Preheat oven to 400.

Slice each sheet of puff pastry into halves and place on a baking sheet lined with parchment.  Thoroughly prick each pastry sheet with a fork, leaving a border of 1/2” all around the outside edges to allow outsides to puff out but insides to stay flat.  Sprinkle all four tarts evenly with goat cheese, then cover with cooked apple slices in a decorative pattern.

Bake for 17-20 minutes or until outer crust turns golden brown.  Allow to cool for 3 minutes, then spoon remaining juice over top.

Mediterranean Sausage and Spinach Pasta

I'm making this for a potluck tonight, and thought I should share.  It will be fall soon, and prime casserole time!

Mediterranean Sausage and Spinach Pasta

1 lb. Italian bulk sausage 

1 can garlic and onion spaghetti sauce 

1 can (2.25 oz) sliced black olives – drained 

1 package frozen spinach – thawed 

1 lb. penne rigate – cooked 

1 can mushrooms – drained 

3 cups shredded mozzarella 

Preheat oven to 350.  

Cook sausage in a large skillet; drain. Stir in sauce, olives, mushrooms, and spinach. Toss with pasta. 

Spray a 9x13 pan with cooking spray. Pour half of pasta into pan; top with half of cheese and repeat layers. 

Cover with tin foil and bake at 350 degrees for 25 minutes.