Cheesy BBQ Sloppy Joes

Kids love these, and sometimes that's all that matters!!  This is a great twist to the classic sloppy joe that whole family is sure to enjoy!

the slop you need:
1 1/2 lb. lean ground beef
1 (14.5 oz) can diced tomatoes
1 cup ketchup
1/2 cup bottled barbecue sauce
1 TBsp. Worcestershire suace
2 TBsp. chopped pickled jalapeno peppers (optional)
1 (11.25 oz) package frozen garlic Texas toast (or french bread if you have that on hand)
1/2 cup shredded sharp cheddar cheese

how to make them:
1.  Brown ground beef in a large skillet over medium-high heat, stirring often, 8-10 minutes or until beef crumbles and is no longer pink; drain well.  Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeno peppers.  Cover and cook 10 minutes.
2.  Meanwhile, prepare Texas toast according to package directions.  Serve beef mixture over Texas toast; sprinkle with cheese.

Quick, easy and basic ingredients make this sloppy joe a lunchtime favorite in our home!

Enjoy! 

Cheesy BBQ Sloppy Joes

Oatmeal Banana Nut Bread

This is one of the best banana nut breads I have ever made.  I sometimes double the recipe and make a pan of muffins as well, which is an easy breakfast to send with the hubby to work or with the kids to school!

What you need to make these:
1/2 cup of shortening or butter (I will use butter flavored shortening if I have this on hand)
3/4 cup white sugar (brown sugar can be substituted)
2 eggs
1 cup mashed bananas (i use about 3 bananas)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts
*Rasins, cinnamon, nutmeg to taste are optional

Directions:
1.  Preheat oven to 350 degrees F.  Lightly grease a 9x5 inch loaf pan.
2.  In a large bowl, cream together the shortening and sugar until light and fluffy.  Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
3.  In a separate bowl, sift together flour, baking soda and salt.  Beat into creamed mixture.  Stir in oats and nuts.  At this point I also choose to stir in about 1/2 cup of raisins and some cinnamon and/or nutmeg to taste.  Pour into prepared pan.  (If desired, mix together some additional dry oats and brown sugar and spread on top of the loaf before baking). 
4.  Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

**If baking muffins instead of the loaf, follow the same directions as above and bake at 350 degrees for about 20 minutes or until toothpick inserted into the center comes out clean.

This is a delicious and easy bread to make and I hope you enjoy it as much as we do!

Happy Holidays!

Oatmeal Banana Nut Bread

Slow Cooker Chicken Dressing

Who would have thought that you could make dressing in the slow cooker?

But you can, and it is Ridiculously Delicious!!

**I have a personal note on my recipe to cut the liquids in half.  I start off with one can of soup and one can of broth and then add the remaining cans as needed depending on the consistency that I desire.  I also make two pans of cornbread instead of one just in case I need it, as I am cooking for six people.  Any leftover cornbread I have, I serve with the meal.

PRINTABLE VERSION
Ingredients:

5 skinless, boneless chicken breast halves

1 (9 x 9) pan cornbread, cooled and crumbled

8 slices day-old bread, torn into small pieces

4 eggs, beaten

1 onion, chopped

2 stalks of celery, chopped

1 teaspoon, salt

1 teaspoon ground black pepper

2 teaspoons dried sage

2 (14.5 ounce) cans chicken broth

2 (10.75 ounce) cans condensed cream of chicken soup

2 tablespoons margarine

Directions:

1.  Place chicken in a pot with water to cover, and bring to a boil over medium heat.  Boil 20 minutes, or until cooked through.  Cool, and cut into pieces

2.  In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt and pepper, sage, chicken broth, and chicken soup.  Stir until well blended.  Dot with margarine.

3.  Before placing the lid on the slow cooker, lay a paper towel over the opening of the pot and then place the lid.  This will keep moisture from dripping down off the lid into the dressing and making it soggy.

4.  Cook on Low for 3 to 4 hours.  Remove lid, and fluff with fork.  Let rest 15 minutes before serving.

Fabulous dinner for the family.

Enjoy!

Slow Cooker Chicken Dressing

Zucchini Bread

Ingredients:

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

Method:
1.  Preheat the oven to 350 F.  In a large bowl, mix together the sugar, eggs, and vanilla.  Mix in the grated zucchini and then the melted butter.  Sprinkle baking soda and salt over the mixture and mix in.  Add the flour, a third at a time.  Sprinkle in the cinnamon and nutmeg and mix.  Fold in the nuts and dried cranberries or raisins if using.

2.  Divide the batter equally between 2 buttered 5 x 9 inch loaf pans.  Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted into the center comes out clean.  Cool in pans for 10 minutes.  Turn out onto wire racks to cool thoroughly. 

Makes two loaves.

I made this bread with zucchini from the local Farmer's Market at my husband's request and it was one of the best breads I have ever eaten.  First time baking and eating Zucchini bread and didn't realize what I have been missing out on for the past 33 years!  And of course, my kids loved it!

Enjoy!

Zucchini Bread

Red Lobster Biscuits

What you need:
2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar cheese

How to make them:
Mix all ingredients.  Heat in the microwave for 30 seconds.  Drop spoonfuls onto cookie sheet.  Bake 10 minutes at 425 degrees.  Remove from oven.

Melt stick of butter in microwave and add 1/2 tsp garlic salt.  Mix and brush on biscuits.  Serve hot.

These are super easy and very delicious!

And they really do taste like biscuits from Red Lobster!

Enjoy! 

Red Lobster Biscuits

Deep Fried Jalapeno Slices

What you Need:
1 Cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers

How to Make it:
1.  Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.

2.  In a deep fryer, or large pot, heat oil to 365 degrees F.

3.  Dip the sliced jalapenos in the batter.  Place battered jalapenos in deep fryer.  The jalapenos are fully cooked when they float to the surface of the oil.  They should be golden brown and crispy.

My husband loves to get these as an appetizer whenever we go out to dinner.  These taste just as good and are so simple to make!

Enjoy!

Deep Fried Jalapeno Slices

Chili Mac

ingredients:

1 pound ground beef

1 medium onion, chopped

1 green bell pepper, chopped

1 (14.5 ounce) can Mexican or chili-styled stewed tomatoes, undrained

1/2 cup water

1 (1.25 ounce) package taco seasoning mix

2 cups elbow macaroni or small shells, cooked and drained

2 cups mexican style shredded cheese, divided

directions:

1.  cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings.  add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.

2.  toss cooked pasta with meat mixture into an 11 x 7 inch baking dish.  sprinkle with 1 cup cheese; top with remaining meat mixture.  cover with foil; bake in preheated 375 degrees F oven 30 minutes.  uncover; sprinkle with remaining cheese.  return to oven 5 minutes or until cheese is melted. 

this recipe is quick and simple and the entire family will love it.  a much tastier version of the 'hamburger helper' chili mac i grew up eating!

Enjoy!

Chili Mac

Banana Nut Bread - lightened up!

the yummy stuff:
1 pkg (8oz) reduced-fat cream cheese
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/2 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans, divided

making it!
~ in a large bowl, beat the cream cheese, butter and sugar until well blended.  Add eggs one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened.  Fold in 1/2 cup pecans.

~ transfer to two 8 in. x 4 in. loaf pans coated with cooking spray.  Sprinkle with remaining pecans.  Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.

This bread has such a great flavor and this recipe allows you to enjoy an all time favorite comfort food with far less guilt by trimming the fat and calories. 

Enjoy!

Banana Nut Bread - lightened up!

Slow Cooker Cheeseburger Meatloaf

what you need!

2 lb. ground beef

1 pkg. (6 oz) Stove Top stuffing mix for chicken

1/2 cup water

2 eggs, beaten

1 onion, chopped

1/2 cup ketchup

1/4 cup yellow mustard

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp seasoning salt

1 tsp black pepper

dash of Worcestershire sauce

1 tsp Hamburger seasoning (optional)

4 Kraft singles

how to make it!

MIX: all ingredients EXCEPT cheese singles, just until blended.  Fold 2 (30-inch-long) pieces of foil lengthwise in half twice.  Crisscross pieces on work surface.  Top with meat mixture; shape into 8-inch round loaf.

USE:  foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.

COOK:  on HIGH 4 hours or until meatloaf is done (160 F).  Top with singles.  Let stand, covered, 5 min, or until Singles are melted.  Use foil handles to remove meatloaf from slow cooker before slicing to serve.

This is a really great meal that is easy to throw together and quick to cook.  The kids love it, and that is always a plus.

Enjoy!

Slow Cooker Cheeseburger Meatloaf

Fruit Salad in a Pineapple Boat

This summery, sweet treat is as good as it looks.  When served with a ridiculously delicious fruit dip, no one will be able to resist this refreshing fruit salad.

the good stuff:

1 fresh pineapple

2 cups cubed cantaloupe

1 cup halved fresh strawberries

1 cup grapes

1 Tbsp. lime juice

the ridiculously delicious dip:

1 (8 oz) pkg cream cheese; softened

1 container of marshmallow fluff

1 can of sweetened condensed milk

Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section.  Remove fruit from the large section, leaving a 1/2-in shell.  Chop fruit; place in a large bowl.  Add the cantaloupe, strawberries, grapes and lime juice;  toss to coat.  place in pineapple shell.  In a mixing bowl, combine dip ingredients and mix with a mixer until well-blended and smooth.  Transfer to a serving bowl and serve with fruit.

I always seem to have extra fruit, so I go ahead and fill the remaining cantaloupe shells with fruit as well.  Blueberries are also a wonderful additive to this fruit salad.  The fruit dip is amazing and is also great served with sliced apples!  Thanks Tiffany for introducing me to this FABULOUS dip!

Enjoy!

Fruit Salad in a Pineapple Boat