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.

Muffin Mix Coffee Cake

I just made this up today.  It worked brilliantly well.  No cupcake liners, no cupcake pan, just mix and dump and go.

Muffin Mix Coffee Cake

2 small (6 muffins each) OR 1 large (12 muffins) muffin mixes of your choice

whatever the mixes call for

Preheat oven to 400.

Pour both muffin mixes into a bowl.  Mix as directed, just until moistened.  (I usually use the cheap mixes that come in bags and make 6 muffins each, but this works with the 12-muffin mixes that come in a box too.)  Batter will probably be lumpy.

Pour batter into a greased 8x8 glass or metal baking pan.  Bake for 15-20 minutes, until golden brown on top and toothpick comes out clean.

Allow to cool a few minutes before cutting into squares.  (I did 16 squares, but 9 would be fine too if you have bigger appetites.)  Eat.

If you have a muffin mix with a streusel topping, just sprinkle that on top before baking!  If you want to make your own streusel topping, here's a quick recipe:

Streusel 

1/4 cup brown sugar -- firmly packed

1/4 cup white sugar

1/4 cup flour

1 tsp cinnamon (optional)

2 Tbsp cold butter -- cut into chunks

Mix everything except butter in a small bowl.  Add butter and cut it into the dry mix using a pastry blender, pastry knife, or two knives until it has become a coarse and meal, like tiny gravel.  Sprinkle over coffee cake batter before baking.

Larry's Cranberry Pizza

For when you want pizza, but you also want something unusual.

Larry's Cranberry Pizza

1 tube pizza crust -- prebaked
1/2 can whole berry cranberry sauce
8 oz. turkey breakfast sausage links -- sliced
4 oz. crumbled goat cheese
1/2 cup green onions -- chopped

Fry sausage in a medium skillet until done.  Meanwhile, in a bowl, mix cranberry sauce with a hand mixer until spreadable.  Spread cranberry sauce over crust and top with cheese, sausage, and onions.  Bake for 6 minutes at 400 degrees.

Hot Dog Wraps

There's not a lot of nutritional value to these, but they sure are tasty!  And kids tend to like them.

Hot Dog Wraps

2 tubes refrigerated crescent rolls
4 slices American cheese -- halved
8 hot dogs -- uncooked

Unroll crescent rolls.  Pinch two triangles together to form a rectangle.  Place a half slice of cheese and one hot dog on top.  Roll up and place on a cookie sheet.  Bake at 375 degrees for 14 minutes.

Southwest Sloppy Joes

My husband took a recipe for southwest burgers that never held together properly and transformed it into this tasty sloppy joe recipe!

Southwest Sloppy Joes

1 lb. beef
1/2 cup onion – chopped
1 can green chilis
1/2 cup salsa
1 can black beans – drained and rinsed
1/2 cup frozen Corn
2 tbsp. Worcestershire sauce
2 tbsp. lime juice
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. pepper
1 cup sour cream
Hamburger buns 

In a large skillet, brown beef.  Add onions and sauté until tender.  Add remaining ingredients except sour cream and buns.  Simmer for 10 minutes.  Stir in sour cream and heat through.  Serve on buns.

Creamy Chicken and Broccoli Stew

Great slow-cooker recipe for those grey, chilly winter days.

Creamy Chicken and Broccoli Stew

2 lbs. boneless, skinless chicken thighs
1 cup Italian dressing
1/2 cup white wine
4 tbsp. butter – melted
1 tsp. onion powder
2 tsp. Garlic powder
1 tbsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of mushroom soup
1 pkg cream cheese -- softened
1 lb. frozen broccoli
2 large potatoes -- chopped

Chop chicken and place in a slow cooker.  Pour dressing, wine, and butter over chicken.  Sprinkle with spices.  Cook on low for 5 hours.

In a medium bowl, combine soup and cream cheese.  Stir into chicken with broccoli and potatoes and cook on low for one more hour.

Ranch Mac and Cheese

Looks fancy, tastes yummy, but isn't difficult.

Ranch Mac and Cheese

1/2 lb. macaroni - cooked
1/2 cup milk
2 tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Colby jack
1/2 cup Ranch dressing
1/4 cup Saltine or Ritz crackers - crushed
3 tbsp. Parmesan cheese

Melt butter in a medium skillet.  Stir in milk, spices, Colby jack, and dressing. Cook and stir until cheese is melted. Stir sauce into noodles. Sprinkle with crackers and Parmesan.

Eight Can Taco Soup

Open, open, dump, dump, stir, heat, stir, serve.  For real.

Eight Can Taco Soup

1 can black beans -- rinsed and drained

1 can pinto beans -- rinsed and drained

1 can diced tomatoes

1 can corn -- drained

1 can chicken -- drained

1 can cream of chicken soup

1 can mild enchilada sauce

1 can chicken broth (I use chicken bouillon cube and 8 oz water instead)

1 packet Taco seasoning

Optional for serving:

Tortilla chips

Sour cream

Mix all ingredients in a soup pot.  Heat through, stirring occasionally.  Serve.

Portobello Fajitas

My husband made up this recipe a couple years ago, and we all love it so much!  We made them last night, and my 13-yr-old was so excited when he saw me prepping them because he's such a fan.

Portobello Fajitas

4 large Portobello mushroom caps
2 sweet bell peppers
1 large onion
1 packet fajita seasoning
1/4 cup hot water
Oil
Kosher salt
8 tortillas
Sour cream 

With a spoon, scrape the gills out of the mushrooms and wash the mushrooms. Brush the tops with oil and sprinkle with kosher salt. Set aside. Halve and seed the peppers. Set aside. Slice onion in 1/2” thick rings. Brush with oil and sprinkle with kosher salt. 

Grill mushrooms and onions until crisp-tender. Grill pepper halves skin-side down until crisp-tender and skin starts to blacken. Slice onions, mushrooms and peppers and mix in a large bowl. Mix fajita seasoning with hot water until completely dissolved, and pour over vegetables.  Stir.  Serve in tortillas with sour cream.

PB&B Bites

I just made this recipe up because I needed a snack for my kids to eat after their swimming lessons today, and we had an old banana.  I've made things like this before, from other people's recipes, but this one, I made up.  These would be tasty for breakfast-on-the-go too.

PB&B Bites

1 ripe banana -- mashed with a fork
1/2 cup peanut butter (or other nut butter of your choice)
1 cup rolled oats
1/3 cup chocolate chips (or raisins, dried cranberries, currants, etc)

Preheat oven to 375.

Mix banana, peanut butter, and oats together thoroughly.  Stir in chocolate chips.  Drop by rounded spoonful on a cookie sheet and bake 9-12 minutes, until edges are brown.  Allow to cool on pan 2 minutes before removing from baking sheet.

Makes about 15 large or 20+ small bites.

Papa's Pot Roast

I don't know why I've never shared this here before!  My father-in-law made up this recipe, and it is fantabulous.  We rarely make any other pot roast recipes anymore.

Papa's Pot Roast

1 beef roast

1 cup water

1 packet dry ranch dressing mix

1 packet dry Italian dressing mix

1 packet brown gravy mix

Place beef roast in slow cooker and pour water over top.  Sprinkle mixes over top.  Cook on low in slow cooker for 7 hours.  Devour.

Zesty Parmesan corn

Sometimes, we find a recipe that looks so bizarre and different that my husband will say, "That can't possibly be good -- let's try it!"  All too often, he's right.  But once in a while, we stumble on an absolute gem that way, and this is one of those.  I can't wait for corn-on-the-cob season to start up so we can have this again!  It's a huge favorite of ours.

Zesty Parmesan Corn

8 ears corn -- cooked (we microwave ours)
1/4  cup mayonnaise
1/2  cup Parmesan cheese
1 lime -- cut in eight wedges

Spread corn with mayo. Sprinkle with cheese. Squeeze a lime wedge over each.

Black-eyed Peas and Cabbage Salad

SO fast and easy.

Black-eyed Peas and Cabbage Salad

1 lb. coleslaw mix with carrots

3 cans black eyed peas -- drained

1 bunch green onions -- chopped

1/2 cup olive oil

1/3 cup cider vinegar

1 tsp. salt

Toss all ingredients in a large bowl.

Baked Parmesan Zucchini

Zucchini season will be here before you know it!

Baked Parmesan Zucchini

4 medium zucchini -- quartered lengthwise

3/8 cup grated Parmesan

1 1/2 tsp. Italian seasoning

3/8 tsp. garlic salt

1/8 tsp. pepper

1 1/2 Tbsp. oil

In a seal-able container, toss all ingredients.  Place zucchini on a broiler pan.  Bake at 350 degrees for 15 minutes.  Broil for 2-3 minutes until golden brown.