Friday, October 30, 2009

Pumpkin Waffle Iron Cookies

This recipe came from Terri a good friend of mine. She made them for me. I must admit I had never made them myself and it has been years. It was pretty simple and the frosting is delicious!!! I added the chocolate chips just because I love the two flavors together. So here is pumpkin in a little different way.

Pumpkin Waffle Iron Cookies
1 1/3 cups sugar
1/2 cup shortening (I used butter)
2 eggs
1 cup canned pumpkin
1 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ginger
2 1/2 cups flour
Optional: 1 cup chocolate chips

Cream sugar and shortening and then add other ingredients, Mix well. Heat waffle iron. Drop batter by Tbs. on to hot waffle iron making 1 in each square.



Bake 1 to 1 1/2 minutes. Place on racks to cool.


Frosting
1 3/4 cups powdered sugar
1 1/2 tsp. Cinnamon
1/4 cup melted butter
1/2 tsp. vanilla
2 Tbs. milk

Mix together. It will be a runny. I placed it in a ziplock bag. Cut a small hole in the corner and piped the frosting on the cookies. Let the frosting set up.
Enjoy!!

As I was typing up this recipe I realized I had forgotten to add the baking powder. I don't remember even seeing it when I was making these. I am truly losing it!! They turned out fine thank goodness!!

This recipe is linked to Recipe Swap Friday where you can find other great recipes and as a bonus a natural flu remedy.

Thursday, October 29, 2009

Old Fashioned Chicken Pot Pie

This recipe is so good and easy to make.  Every time I make it I am reminded of my Grandma.  Probably because it is delicious and a comfort food.  I have to admit I did not make my own pie crusts.  My excuse is I found one in the freezer that needed to be used.  While I was rolling it out I wondered what it would taste like with a real home made crust.  So next time I make this it will be with a home made crust.  I think I can, I think I can...and I need to remember to pick up some shortening while at the grocery store. 
Old Fashioned Chicken Pot Pie
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1  1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules or 2 cubes.
1 cup chicken, cooked and diced
2 cups cooked diced vegetables (I use potatoes, carrots and peas.  You can also use frozen mixed veggies)
2 pie crusts

Cook vegetables until tender.  Set aside.  In a saucepan, melt butter. Stir in flour, salt and pepper until well blended.  Gradually stir in water, milk and bouillon.  Bring to a boil stirring constantly and boil for 2 minutes.  (It should be like gravy). Remove from heat. Stir in chicken and vegetables. Put bottom crust into pie pan.  Pour filling into crust. Place 2nd crust over filling.  Trim, seal and flute edges. Cut slits in the top of the crust. 
Bake at 425 degrees for 30-35 minutes or until the crust is golden brown and filling is bubbly.  You may want to shield the edges after the first 15 minutes to avoid over browning.
As you can see I either did not vent my crust enough the filling bubbled out a bit.  Or it could have been the crust had been in the freezer way too long.  Another evidence that I should of made my own crust.  Oh well.  It is totally gone.  I need to figure out a way to make it so that I have leftovers.

Wednesday, October 28, 2009

Chocolate Covered Spider Legs

I wish I could take credit for this cute idea but I found it at Cheat Day Cafe.  It was so darling I had to try it.  Hers look much better than mine.  I got impatient and just laid mine all out on a cookie sheet. Then put them in the freezer for a few minutes and then broke them in to pieces.
They really do look like spider legs...HA HA!!
Chocolate Covered Spider Legs
from Cheat Day Cafe
Chocolate: white, dark, milk or a mix of all three
thin pretzels (tied, not sticks) broken into large pieces
peanuts (optional but a great addition)

Directions:
 Melt chocolate in an electric skillet on low heat or in the microwave in a large mixing bowl. Stir the chocolate as it melts. You can add about a tablespoon of vegetable oil or shortening to the melted chocolate to thin it out.

When the chocolate is completely melted, add the pretzels and peanuts. Stir until it is all coated. Continue to add pretzel pieces and peanuts until the chocolate is evenly distributed.

 Drop by spoonfuls onto a cookie sheet lined with wax paper. (or just lay them out on the cookie sheet.)

Place in refrigerator until hardened.

What my kids did not eat I bagged up as treats to share with a few friends.  It was a hit!! 

Tuesday, October 27, 2009

Apple Pumpkin Muffins

I was asked to co-chair a cooking activity held once a month at our church called "What's Cooking".  We decided that this months theme is: All Things Fall.  You are supposed to bring your favorite fall recipe to share for a potluck lunch.  I decided on these muffins because they are a fall tradition for my friend Michelle (yes, another great recipe from her) and she always makes them mini.  Every fall when she made them she would always bring me a plate. (Thanks Michelle!) So not only is it a good recipe, but it brings back great memories.  Since now I live far away I had to make them myself this year. I guess this is my way of keeping the tradition alive and it is my turn to share it with others.

Apple Pumpkin Muffins
1 1/2 cups sugar
1 cup pumpkin
1/4 cup oil
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbs. pumpkin pie spice
2 cups chopped apples (peel, core and chop into small pieces)
1 cup chocolate chips

Combine sugar, pumpkin, oil and eggs.  Add flour, soda, salt and pumpkin pie spice.  Mix until blended.  Stir in apples and chocolate chips.  Bake at 350 degrees for 15-20 minutes.
*For mini muffins bake for 12-15 minutes.
For a homemade Pumpkin Pie Spice you can find a recipe  with great reviews here

This recipe is linked to Tempt My Tummy Tuesday.

Monday, October 26, 2009

Menu Plan Monday

This past week, at the What's Cooking potluck I was lucky enough to get a pie crust demonstration from a friend of mine.  I believe that now I have gotten past the fear and will be trying it out all on my own soon. (Thanks Amy!)  I was able to bring a crust home (that I actually rolled out) and today finally got around to putting some filling in it.  I tried Coconut Macaroon Pie a recipe I got from Heart N Soul Cooking.(Thanks Geri!)  It was delicious.  I had to resist the urge to lick the plate clean.  It was that good!  Not too sweet and very flavorful.  My family enjoyed it very much.  My only regret was not having any whip cream to put on top.  I had bought a can of it and it would not work for anything.  It was so frustrating so I believe I will not buy the cans of whip cream any more.  Amy's pie crust recipe was very delicious also.  It was light, tender and had great flavor. 
On to another CRAZY week.



Weekly Menu
Monday: Shrimp Scampi (new recipe)
Tuesday: Chicken Pot Pie
Wednesday:Chili
Thursday: Picnic Night
Friday: Pasghetti Pizza
Saturday: Random Night
Sunday: Chicken and Potato Bake

This post is linked to Menu Plan Monday where you can get lots of meal ideas.



Friday, October 23, 2009

Bacon, Swiss and Mushroom Meatloaf

As you can see I took full advantage of the hamburger I bought on sale.  When I first tried this recipe I was a little worried about the swiss cheese due to the fact my children do not like it.  The fact is they did not even notice it and loved every bite of it.  It is a fabulous recipe to double and freeze one for later.  The red you see in the picture is the bacon.  I made sure that it got cooked throughout.  I was a little freaked out the first time I made this when I cut into it and thought that it was not cooked throughout.  I was relieved when I realized it was the bacon. (Uncooked meat tends to "freak" me out a bit!!)


Bacon, Swiss and Mushroom Meatloaf
1 package bacon,cooked crispy and diced.
1- 4 oz can mushrooms or 4 fresh mushrooms sliced.
1 small onion finely chopped .
1 1/2 lbs. hamburger
1 egg
1/4 cup milk
2 cups swiss cheese shredded
1/2 cup crushed corn flakes

In a large bowl mix beef, egg and milk. Add mushrooms, onions, cheese and corn flakes and mix together well. Shape into a loaf and place in pan. Bake at 350 degrees for 1 hour and 15 minutes. Then drain fat and sprinkle with shredded cheddar cheese (or swiss) and return to the oven for 10 more minutes until the cheese is melted. Allow to rest 10 minutes out of the oven before slicing. 
*Optional sprinkle with bacon pieces after adding the cheese on top.



To make it easy to cook after freezing.  Shape into a loaf in the pan.  


Dump it out of the pan and wrap it in plastic wrap.  Place back into the pan.
Freeze for a short period of time.  Then dump it out of the pan. Wrap in tin foil. Throw back in to the freezer. This way it is already to go right back in the pan when you are ready to cook it.  Simple for a crazy time!!

Thiis recipe is linked with Recipe Swap Fridays over at The Grocery Cart Challenge.

Thursday, October 22, 2009

Meatballs

This is a simple but delicious meatball recipe.  I love to make them and put them in the freezer.  This is a basic 1 batch recipe.  There was a sale on hamburger so I made 3 lbs. worth. I had to fight the kids off in order get them frozen. They were eating them right out of the oven. The only other issue I had was the hamburger was 80/20.  It was a bit fatty. So after they had cooked I had to wipe the fat off the bottom of each one.  Other than that they turned out great.
Meatballs
Makes one batch: double or triple to get the amount you want if freezing them.
1 lb. hamburger
1 egg
1 Tbs. corn starch
1 tsp. salt
1 Tbs. minced onion
dash of pepper
Mix all ingredients together.  Shape into balls or use cookie scoop and place on a cookie sheet.

  Bake 350 degree  for 15-25 minutes depending on the size of your meatballs.   These were smaller ones (about 1 Tbs worth. I used my small cookie scoop.) I baked them for 15 minutes. 

Flash freeze until solid (about 1/2 hour, unless you forget them like I did.)
Place in freezer bag and freeze for future recipes.

My first recipe for my frozen meatballs was a one I got from a blog called Finding Joy in My Kitchen. The recipe is called Meatball Tortellini Soup.  It was a hit!! It was quick to make and tasted delicious.  We had a dinner guest and she ate 3 bowls full.  The only changes I made was I could not find frozen tortelllini and was too cheap to buy fresh.  So I settled for the dried version and it was fine. I added a bit more celery and omitted the peas.  Due to time constraints I did not saute the onions and carrots.  I just threw everything in the pot except the meatballs and tortellini and simmered it for awhile.  Then brought it to a boil and added the other ingredients.  I served it with french bread and parmesan cheese.


Next time I make this I will not fold laundry while the tortellini and meatballs are cooking  (I cooked them a bit too long) and my husband requested a few less carrots.  Thanks Snowhite for such an awesome recipe!!

Wednesday, October 21, 2009

Crock Pot Black Bean Chicken

This is a family favorite recipe.  It is so easy and tastes great.  I wish I knew where I found it.  I hand wrote it in my recipe binder years ago.   


Crock Pot Black Bean Chicken
3-4 chicken breasts
1 can black beans, drained and rinsed
1 can corn
1 jar of salsa ( 2 cups)
1 (8oz.) package cream cheese

Put the frozen or fresh chicken into the crock pot.  Add the black beans, salsa and corn.  Cook on low for 4-5 hours or until chicken is done.  Stir once or twice during this time.  Take chicken out and slice or shred it.  Put chicken back into the crock pot.  Add the cream cheese and let it cook until it melts.  Stir together.  Cook 2 cups rice. Add rice to mixture and stir until combined.  Garnish the top of each serving with grated cheese and diced tomatoes. 
*You can serve it over the rice if you prefer.
*Leftovers make great taco filling.


Check out some great crock pot recipes at Dining With Debbie Crock Pot Wednesday.

Tuesday, October 20, 2009

Mom's Shepherds Pie

This is the version of Shepherds Pie that my mom uses.  It is always good and makes for a quick and easy meal.  Sometimes if I am in a hurry I substitute the Idahoan flavored instant mashed potatoes.  Sorry for the picture.  I forgot to take one before so this is what we had leftover.


Mom's Shepherds Pie
1 lb hamburger, browned
1 can green beans (I like the french cut for this.)
1 can tomato soup
3-4 medium potatoes, cooked and mashed
1 cup+ cheddar cheese shredded

Mix cooked hamburger and the tomato soup and place in the bottom of a casserole dish.



Drain and add the can of green beans.



Boil potatoes until tender and mash.  I drain and then put them in my mixer with a little bit of butter and milk.  Then beat until smooth and creamy.  Place these on top of beans.



Sprinkle the top with the shredded cheese.


Bake at 350 degrees covered for 25 minutes.  Uncover and bake for 10 more minutes until cheese is melted.
*If it has been refrigerated it will take a few more minutes.  Mine was this time and it took 40 minutes to cook.


Monday, October 19, 2009

Menu Plan Monday

I just had a mild panic attack a minute ago when I uploaded some photos and then could not find the earlier ones.  I deleted everything on the card yesterday thinking that everything was already uploaded.  That will teach me to check first before doing that. Luckily they had been downloaded, just in some weird place.  So my heart is now back to its' normally beating schedule.  Thank gooodness!!

I just had to share my bit of  fall decorating.  This is the first thing I see when I walk through the door.  It gives me that nice comforting feeling. 
I know I am a bit strange!!

Here's the menu plan for this week.

Monday: Bacon Swiss Mushroom Meatloaf
Tuesday: Crock Pot Black Bean Chicken
Wednesday: Meatball Tortellini Soup (new soup recipe with homemade meatballs)
Thursday: Picnic Night
Friday: Pasta Milano (the night before the big race pasta)
Saturday: It is a CRAZY day, so we may just have to eat out. 


This menu is linked with Menu Plan Monday at  I'm An Organizing Junkie.


Saturday, October 17, 2009

Spaghetti Casserole

Have you ever had just one of those days?  I have been trying to grow my hair out and it has been difficult process.  Yesterday, I finally had a good hair day. I rushed out the door to get my daughter from the bus and drove because it was raining hard.  I get out of the car, open my umbrella and go to cross the street.  Just then a gust of wind rips the umbrella off and I am left holding the pole.  Needless to say my good hair day lasted about 5 minutes.. ... Oh well, atleast I had a productive day for a change.  I made:
2 spaghetti casseroles
a batch of french bread
One shepherd pie
3 lbs of meatballs.
(I really don't know what got into me or where the energy came from.)

My grandma made me spaghetti casserole one time.  I loved the little different twist on spaghetti and not to mention it tasted great.  I regretted never getting the recipe from her.  For years I played around with ingredients and think I finally got it pretty close to hers. 

Spaghetti Casserole
1 lb. hamburger, cooked
12-16 oz thin spaghetti, cooked and drained. (Break it in half or thirds before cooking.)
1 jar spaghetti sauce
1 can tomato soup
1 can sliced mushrooms, drained
1/4 cup parmesan cheese
2 cups mozzarella cheese, grated

Mix all ingredients except mozzarella cheese in a large bowl.  Add one cup mozzarella cheese.  Spread in to a 9 x 13 casserole dish.  Sprinkle the other cup of mozzarella cheese and a little more parmesan on top of casserole.  Bake covered  for 30-35 minutes.  Uncover for the last 10 minutes.  If refrigerated it may take a few more minutes to cook.

I like to add a little extra cheese.  I was a bit low on cheese this time!!

Friday, October 16, 2009

My First Award


A BIG Thank You to Geri at Heart N Soul Cooking for this award.  Her blog is so darling and has delicious recipes and great pictures.  I feel that her and I have become instant friends.  Thanks again!!
Neno's Award—-Rules and Regulations

1. As a dedication for those who love blogging and love to encourage friendships through blogging.
2. To seek the reasons why we all love blogging.
3. Put the award in one post as soon as you receive it.
4. Don’t forget to mention the person who gives you the award.
5. Answer the award’s question by writing the reason why you love blogging.
6. Tag and distribute the award to as many people as you like.
7. Don’t forget to notify the award receivers and put their links in your post.

I started blogging in May of 2007 just before we moved as a way to share what was going on with our family with family and friends.  I have enjoyed it so much that I started this blog in June then did not post until 6 weeks ago.  It has been so much fun!  I have loved getting to know others and learning from them.  What more can I say than I am ADDICTED!!  Thanks to all for your generous support.

I am sharing this award with the folllowing blog friends:
Make sure you visit:
 Scrumdiddlyumptious 
Finding Joy in My Kitchen
Me and My Pink Mixer
Dining With Debbie
I'm An Organized Junkie
The Grocery Cart Challenge
Cents to Get Debt Free


Click on the award and save to your pc and then post in your blog.  Thanks again!!
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Salsa Supreme

Sorry, there really is no supreme to this recipe.  I just thought it needed more of a title than just "Salsa".   It  is supremely (is that a word?)  delicious though.  I have been making this recipe for several years.   I love to vary the "hotness" factor.  My husband loves it spicy so I try to make him an extreme hot batch.  One year while eating it my brother was actually sweating.  He said it was so good he couldn't quit eating it ,so he kept right on going.  It was pretty funny!!  Me, I like mine mild and so do the kids.
I am used to growing lots of tomatoes, but since we moved I now have no garden spot.  My container tomatoes just  did not quite produce enough to can.  I was blessed to have some friends share their tomatoes with me this year.  I dried a few.  Which I am excited to try and then made a double batch of salsa yesterday.  It smelled really good.  I ended up with 16 pints. 




Salsa Supreme
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers, chopped
1 cup jalapeno peppers, chopped (this is where I experiment with peppers.  This batch I used Anaheim and jalapeno)
6 cloves of garlic, minced
2 tsp. cumin (I prefer cumin seed but the powder works just fine.)
2 1/2 tsp. pepper
1/8 cup salt
1/3 cup sugar
1/2 cup lime juice (lemon juice or vinegar can be used)
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1/4 cup cilantro, chopped

Mix all together, except cilantro and bring to a slow boil for 10 minutes. Remove  from heat and stir in cilantro.  Ladle into sterilized  jars and process in a boiling water canner for 30 minutes.  *Check the process time for it may vary depending on where you live.*  I tend to overprocess just to be on the safe side. 

*I have been told not to add the cilantro because it will turn brown.  I have not had this happen.  It adds the good flavor.

When I lived near relatives I would give them a jar of  salsa and chips for Christmas. It became a tradition and if I didn't..They requested it.

This recipe is linked to Recipe Swap Friday at The Grocery Cart Challenge.

Wednesday, October 14, 2009

Peanut Butter Rice Krispy Treats

I guess a part of me will be glad when the corss country season  is over, for once again at the last minute, I had to prepare a  treat for the team dinner this week. (You think I would learn!!).  Luckily, he took the whole pan and came home with only a few left.  



Peanut Butter Rice Krispy Treats
1 cup sugar
1 cup corn syrup
1 cup peanut butter
Place ingredients in a saucepan, melt on medium heat until smooth and all the sugar has dissolved.
Stir in:
5 cups Rice Krispies
Spread mixture in a greased pan.
Melt in microwave:
1 bag (or 2 cups) milk chocolate chips
Spread on top of the bars and place in freezer until the chocolate has set.

You can also use 1 cup butterscotch chips and 1 cup milk chocolate chips.

Tuesday, October 13, 2009

Chicken Cordon Bleu Casserole

This is one of my favorite dishes. It is easy and tastes great.  I have to admit it is the first recipe I go to when I need to take dinner in to someone.  It also freezes well.  I don't know if my family was just really hungry this time, but we ate it all for dinner. 
Chicken Cordon Bleu Casserole 
16 oz. frozen hashbrowns (1/2 of a normal sized bag.)
3-4 chicken breasts cooked and diced
1/2 lb ham
1 -8 oz. cream cheese
1 can cream of chicken soup
2 cups shredded swiss cheese
1/4 tsp pepper
1/4 cup milk
Place hashbrowns on the bottom of a 9x13 casserole dish.
Layer chicken and then ham over hashbrowns.

Sprinkle with 1 cup of the shredded swiss cheese.  Combine soup, cream cheese, milk and pepper.  *I found it easiest to melt the cream cheese a little in the microwave then mix everything together.   Now for the tricky part.  Drop the soup mixture on top and spread.  I find it best to treat it like you are frosting a cake. 

Sprinkle the top with the rest of the cheese.  If you are freezing it, wrap it up at this point and put in the freezer.
I like to prepare it ahead of time and let it sit in the fridge unbaked. (I like to leave it approximately 24 hours).  It allows the flavors to mix a little bit better. 
Bake at 350 degrees covered for 50 minutes. Remove cover and bake 10 more minutes, until bubbly.
*I have mixed it all together and put it in the crockpot before.  It turns out all right.  I prefer the casserole dish baking method better. 
*You can use ham lunch meat.  It is really good with leftover ham.

This recipe is linked to Temp My Tummy Tuesdays.
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Monday, October 12, 2009

Menu Plan Monday


First of all I would like to give a HUGE THANKS to everyone who has stopped by and left me such sweet comments.  It has been so  fun.  I feel like I am making lots of new friends and how fun is that!  I have enjoyed seeing new blogs and getting some great new recipes to try.  So thank you again!!
This is another one of those crazy weeks. (Will they ever really stop??)  With the weather feeling quite fall like I decided to make soup on Wednesday.  I just can't decide what to make.  It needs to be something I can throw in the crock pot and everyone can eat at their own time and pace.  Anyone have any ideas for me??  

Menu for This Week
Monday: Sausage & Potatoes
Tuesday: Tacos
Wednesday: Soup??
Thursday: Picnic Night (Hopefully we will have leftovers this week. Last week I had to cook something.)
Friday: Spaghetti Casserole
Saturday: Random Night
Sunday: Shepherds Pie


I am excited to see what others are cooking for this week at The Organizing Junkie
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Friday, October 9, 2009

Peanut Butter Bars

This has become my familys favorite treat.  It is easy and no baking required.  I keep them in the fridge and they seem to just get better with a little time.....that is if they last that long.  I made these for my son's team dinner this week and then he came home and informed me that they had requested for him to bring a salad.  The rest of the family was happy with that decision. 

Peanut Butter Bars
3 cups Rice Krispies (crush a bit)
4 cups powdered sugar
1 cup butter, melted
1 1/2 cup peanut butter

Mix all ingredients together.  Press into a greased 9x13 pan.  Chill 1 hour or until firm.

Top with:
1 (12oz package) chocolate chips
2 Tbs oil
Place in a bowl and microwave for 1 minute. Stir and continue to microwave for 15 second intervals until chocolate is melted.  Spread over the top of the peanut butter layer and return to the fridge until chocolate hardens.

*The only issue I have had with these is keeping the chocolate layer on the top when cutting them.  I found adding the little bit of oil helps and cutting them when the chocolate hardens before they get too cold.
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Thursday, October 8, 2009

Homemade Enchilada Sauce

I found this recipe, in a pinch when I realized I had did not have enough purchased enchilada sauce.  To my surprise it was so good.  My husband commented on how he liked it better. I figure that it has no preservatives, I know exactly what is in it, I usually have all the ingredients on hand and it tastes great. It is a winning situation, so this has become my stand by sauce for enchiladas. I have to admit this was my first taste of homemade enchilada sauce. Sad I know!!  As I was cooking it this go round I was thinking I should make a big batch and can it or possibly freeze it.
 I made enchiladas out of my leftover roast, adding onions, cheese, sneaking in a can of black beans (my family did not say a word) and a little salsa. They were good and a nice change to my normal filling for them.  My only complaint this time was I thought the enchiladas could of used just a little bit more sauce.  My little girls started with a half of one and each ended up wanting more.  Needless to say we have no leftover enchiladas for picnic night this week.


Homemade Enchilada Sauce
1 Tbs. olive oil
3 cloves of garlic, minced
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. black pepper
1/8 tsp. salt
1/2 tsp ground cumin
1 tsp. dried parsley
1/4 cup salsa
1 (6 oz. can) tomato sauce
1 1/2 cups water

Heat olive oil in saucepan over medium heat. Add the garlic and saute for 1-2 minutes.  Add rest of ingredients.  Mix together.  Bring to a boil, reduce heat to low and simmer for 15-20 minutes.  Pour over pan of enchiladas.

Makes equivalent to one can of enchilada sauce.

Wednesday, October 7, 2009

Crock Pot Sloppy Joes

I just want to warn everyone that this is not your typical recipe and I appologize.  It is a good one though.  My husband was in charge of feeding a group of people several years ago (over a decade really).  He was talking to the butcher while getting the hamburger and the butcher gave him this recipe.  He took him around the store and picked out all the ingedients and placed them in the shopping cart for him. My husband then made it for the group and it has been the recipe we use ever since.  I must admit I have adapted it just a little bit.  Now for the bad news... there are no measurements and yet it turns out good everytime.  I have made it for several  family gatherings and always get asked for the recipe.  So here it goes just the way it was given to my husband those many, many years ago.....


Crock Pot Sloppy Joes
hamburger
onion, diced
green pepper, diced
ketchup
a little brown sugar (my addition)

Brown the hamburger, place in crock pot with onions and green peppers.  Add enough ketchup to make it pretty moist.  Stir in a little brown sugar to taste.  Cook on low for 3-4 hours.  To allow the flavors to mix.

Use the amounts of the ingredients that your family likes.  I go easy on the green peppers.  

The last batch I made I used approximately: (Sorry I never measure)
2 lbs hamburger
1/2 medium onion
1/2 green pepper
2 Tbs. brown sugar
1- 24 oz bottle of ketchup

I fed it to the missionaries and they even asked me for the recipe.  My family likes to eat sloppy joe with potato chips placed in the sandwich. (Weird, I know..but it tastes good.)

If you love your crock pot like I do check out Crock Pot Wednesdays for some other great recipes.

Tuesday, October 6, 2009

White Caramel Popcorn

Warning; this is not for the faint of calorie consumption.  That is the main reason that I only make it a couple times a year, if that. Because it is addicting. If you are worried about the calories, make it and take it somewhere. That way the odds of eating the whole thing are low and you will get credit for a great tasting treat. Sorry the picture is not that great.  I tried lots of different camera angles, but nothing showed the true value.

White Caramel Popcorn
Warning:This recipe makes a huge batch. 

Pop a LARGE bowl of popcorn. I use two bowls. It makes it easier to stir and lets me get all the unpopped kernels out of it. Then when mixed I put it all in one bowl.

1 lb butter
2 3/4 cup sugar
1 cup corn syrup
2 tsp vanilla

Place ingredients in a saucepan.  Melt on med-high temperature. Stirring constantly.  Bring to a boil and boil for 30 seconds.  Pour over popcorn and stir to coat.

Enjoy!!
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You can check out some other great recipes at Temp My Tummy Tuesdays and Tasty Tuesdays

Monday, October 5, 2009

Menu Plan Monday

Note: After much debate in my own mind, I have changed my menu plan a bit ok, alot this week.  I realized that I have some items already in my fridge that need to be used. That being the main reason and the second it will make for much more interesting meals this week.


I survived the 2 1/2 hour drive one way to stand in the wind and a bit of rain to watch my son run for 17:04 minutes.  I would not have missed it for anything.  He did really well.  My girls found an acorn tree and they thought that was pretty neat to collect the acorns.  We had never seen them in real life before.  It was a gorgeous drive through the mountains with all the fall colors.  You would all be proud of me because I packed us veggies, apples and stuff to make sandwiches with so we would not have to eat out.  So atleast I was thinking for once.  It was a good family day.  Now on to the crazy week. 
This week  for my new recipe I am trying Chicken Bacon Cheese Pockets.  They sound delicious.  I will let yo know how it goes.
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This weeks Menu
Monday: Shredded Beef Enchiladas (leftover roast from yesterday. Hopefully I get to it before my husband does.)
Wednesday: Beef Stroganoff
Thursday: Picnic Night
Friday: Sausage & Potatoes
Saturday: Random Night - Dad cooks. 
Sunday: Chicken Cordon Bleu Casserole

A little update: I made the Black & White Brownies last week.  I ended up being quite disappointed.  So I will continue the search for a better recipe.  It was brownies with a cream cheese mixture baked with them.  If anyone has a good recipe please send it my way.  There is just something about mixing cream cheese and brownies together that sounds so delish!


You can see what others are cooking this week at The Organized Junkie.
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Friday, October 2, 2009

Crock Pot Taco Soup

This is a great meal for one of those really crazy days because all you really have to do besides cook the hamburger is dump everything in the crock pot.  I actually cooked my hamburger and diced my onion the night before.  Which is the only way I had time to pull off a home made meal.


Taco Soup
1 lb  hamburger, brown and drain
1/4 cup chopped onion
1 can diced tomatos
1 -16 oz can kidney or pinto beans
1 jar salsa (or 2 cups)
1 can corn
1 packet taco seasoning
1 packet ranch dressing
2 cups water

Place all ingredients in the crock pot.  Stir and cook on low.  Soup is done when fully heated.  Serve with grated cheese, crushed tortilla chips and sour cream.

I usually put this in the crock pot in the morning and let it simmer all day. 
The ranch packet is optional. 

*My mom had another version of Taco Soup that is also very good.  I will post it at a later date.  It even has it's own song we sing whenever we eat it at family gatherings.

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