Sloppy Joes

You can make your own Sloppy Joe mix to store in your pantry for instant meals. I chose this great meal to serve a crowd of hungry painters busily working on my new house. Speaking of "new" did you notice my great new look here....Thanks to the "Blog Fairy " I am not only getting a beautiful new kitchen /house, but a great new Blog.!!! If you want a new look on your blog check her out!!

Sloppy Joes  (printable version)

Ingredients:

• 1 cup dried minced onion
• 3 Tbsp. dried green pepper pieces
• 4 tsp. salt
• 3 Tbsp. cornstarch
• 4 tsp. instant minced garlic
• 2 tsp. dry mustard
• 2 tsp. celery seed
• 2 tsp. chili powder

Preparation:

Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 8 packages purchased Sloppy Joe seasoning mix. 3 Tbsp. Sloppy Joe Mix equals one package purchased mix.
To make the Sloppy Joes:
Brown 1 lb. lean ground beef in a large skillet; drain fat. Add 3 Tbsp. Sloppy Joe Mix, 1/2 cup water, and 1 cup ketchup or crushed tomatoes. Bring to a boil, reduce heat, cover pan, and simmer 5-10 minutes until thickened.

Oven Baked Omelet Roll

This great Omelet Breakfast has graced our table twice this week. The toppings are limitless. I am going to do a spanish omelet version next. Try this you won't be disapointed.Credit for this great recipe goes to Lynn at Lynn's Kitchen Adventure

Oven Omelet Roll
(printable version)
• 1 cup milk
• 1/4 cup cornstarch or flour
• 10 large eggs
• 1 tablespoon Dijon mustard (I used ground mustard powder)
• salt and ground pepper
• 3/4 cup cooked ham, sausage, or bacon
• 1 1/2 cups shredded cheddar
Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and pepper to taste...; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.(you could add any additional toppings at this point if desired)
Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
Beginning at one shorter end, lift parchment, and roll up omelet tightly peeling back parchment as you go. peeling back parchment as you go.

Party Cheeseball

We made this appetizer today to begin our Thanksgiving Feast. It was a big hit. Perfect for Holiday Parties and family get togethers.
Party Cheese Ball
(Printable Version )

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)
1 cup chopped toasted PLANTERS Pecans
Make It!
BEAT cream cheese and Cheddar in small bowl with mixer until well blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.

One Bowl Brownies

I went looking for a quick treat to make the kids and stumbled on this great one bowl brownie recipe. They were perfect.

One Bowl Brownies
by The Sisters Cafe
(Printable Version)
1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1 3/4 cup flour
1 cup chocolate chips (although I never measure--I just sprinkle them on top)


Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Chicken Tortilla Soup

We made this yummy soup today and served it with this cornbread. It hit the spot. This soup is a touch spicy but we all enjoyed it. It is a great alternative to traditional chili. I tripled the recipe in order to have some leftovers. This recipe freezes well.

Chicken Tortilla Soup

(Printable Version)

1Tb olive oil

1 large onion chopped

1 can diced green chilis
1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes
1 can small white beans

1 can chicken broth

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup
salt and pepper to taste

Tortilla Chips (crushed and placed in bowl prior to ladling soup)

Garnish with avocado, shredded cheese and sour cream.


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 20 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Pumpkin Cream Cheese Muffins

If you like Muffins then this is a recipe you have to try. Melanie's post at My Kitchen Cafe convinced me that I needed to try these babies out.

Pumpkin Cream Cheese Muffins
(Printable Version)
For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves( I left this out , my kids don't care for cloves)
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

Easton's Garlic Bread

We made pasta for dinner and Easton my 14 year old son made this tasty bread. He typed up the recipe for you to enjoy.

Ingredients:

1 loaf of Italian bread
olive oil
fresh garlic
oregano
salt

Directions
1. slice bread into 2 half's
2.brush olive oil on each half with a pastry brush
3.chop fresh garlic
4. sprinkle garlic on (to taste)
5. sprinkle on basil
6. add salt
7. set oven to broil
8. cook till edges are brown

EAT!!!

Italian Bread Bowls

It was quite Chilly outside today , so "Broccoli Cheese Soup " was on the dinner Menu. I decide to try a new version of bread bowls . They were perfect . This will be my new "go to" recipe for bread bowls. It is no surprise that I found the recipe at My Kitchen Cafe.

Italian Bread Bowls
(printable version)

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

5 Minute Chocolate Mug Cake

I tried this recipe for fun today and it turned out better than I thought it would. If Served warm with a little ice cream and carmel sauce it would put this dessert over the top.

5 Minute Chocolate Mug Cake
(Printable Version)

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

a small splash of vanilla extract

1 large microwave safe coffee mug

Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Add milk and oil and mix well. Add chips and vanilla and mix well. Place in microwave for 3 minutes. Cake will rise over top of mug. Do not be alarmed.....Allow to cool and tip onto a plate if desired.

Pumpkin Pancakes

This is a wonderful recipe for pumpkin pancakes, light and fluffy . The kids gobbled them up.
Pumpkin Pancake Recipe
(Printable Version)

2 c. all-purpose flour

2 Tbs. brown sugar

1 Tbs. Baking Powder

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. salt

1 3/4 cup milk

1/2 c. canned pumpkin

3 eggs

1/4 C. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, milk, pumpkin, oil . Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.

When bubbles begin to form, flip the pancake over. Cook until golden.

So delicious!! You can serve with syrup, we enjoyed it with :

Cinnamon Buttermilk Syrup

1/2 Cup butter

1 Cup Sugar

2/3 C. buttermilk

1 t. vanilla

1/2 t. Cinnamon

1/2 t. baking soda.

Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla, cinnamon and baking soda.

Serve over pancakes, waffles or french toast. Makes 2 cups of syrup.

( Omit the cinnamon for traditional buttermilk syrup)