We just ate this a few nights ago. It is my absolute favorite Sloppy Joe recipe.
Sloppy Joes
1 lb. hamburger
1 chopped onion
3/4 c. ketchup
1 T. prepared mustard
1 can chicken gumbo soup
Brown hamburger and onion. Stir in ketchup, mustard, and soup. Simmer 1 hour and serve on hamburger buns.
Tuesday, February 24, 2009
Awesome Blog
My friend found this blog and it is full of some very awesome recipes and ideas. Thought this was a great place to tell you all about this. I think I set it up so you can just click on this picture and go to the blog, but I will also link it to the side of this blog.
Carbonara
I found the inspiration for this recipe on the back of a dried ravioli by DaVinci.
Pasta of choice
1 chicken breast
3 slices of bacon, cooked, crumbled
1 small garlic clove (minced)
1 1/2 tsp. Olive Oil
1/2 tsp. white vinegar
2/3-3/4 cup of whipping cream
I cooked the pasta as directed, and drain well. Then cut the chicken breast into bite-size cubes and put in hot fry pan. Took chicken out of pan. Then cooked the bacon in the same fry pan until crispy, remove and crumbled. Then place oil in same fry pan and put garlic in and cook (it is quick). Turn down heat. Then add chicken, bacon, whipping cream, and vinegar, and let it simmer down, until desired sauce consistency. Then put well-drained pasta in a serving bowl and pour sauce over the top and toss. This is not the recipe on the back of the box, but it is what Tory and I came up with and it turned out so yummy, not so healthy, but very yummy.
It made 3-4 Tory and Elizabeth servings.
Pasta of choice
1 chicken breast
3 slices of bacon, cooked, crumbled
1 small garlic clove (minced)
1 1/2 tsp. Olive Oil
1/2 tsp. white vinegar
2/3-3/4 cup of whipping cream
I cooked the pasta as directed, and drain well. Then cut the chicken breast into bite-size cubes and put in hot fry pan. Took chicken out of pan. Then cooked the bacon in the same fry pan until crispy, remove and crumbled. Then place oil in same fry pan and put garlic in and cook (it is quick). Turn down heat. Then add chicken, bacon, whipping cream, and vinegar, and let it simmer down, until desired sauce consistency. Then put well-drained pasta in a serving bowl and pour sauce over the top and toss. This is not the recipe on the back of the box, but it is what Tory and I came up with and it turned out so yummy, not so healthy, but very yummy.
It made 3-4 Tory and Elizabeth servings.
Choc-Oat-Chip Cookies
So Tory and I are trying to eat healthier. We have always made the Chocolate Chip Cookie recipe that is on the back of the Toll House Chocolate Chips bag. Well we saw this recipe and it calls for oats, sooo, it must be healthy. Well, it is really tasty at least.
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 Tbsp. milk
2 tsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 oz) semi-sweet chocolate chips
1 cup coarsely chopped nuts (optional)
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and granulated sugar, in large mixing bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts (if desired), mix well. Drop by rounded tablespoons onto ungreased baking sheets.
BAKE for 9-10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Makes 4 dozen cookies.
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 Tbsp. milk
2 tsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 oz) semi-sweet chocolate chips
1 cup coarsely chopped nuts (optional)
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and granulated sugar, in large mixing bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts (if desired), mix well. Drop by rounded tablespoons onto ungreased baking sheets.
BAKE for 9-10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Makes 4 dozen cookies.
Pizza Crust
This is not my recipe, it is Angela's, but it so fantastic so I decided to put it on here.
1 cup of warm water
2 1/4 tsp yeast
1 tsp salt
1 tsp sugar
2 Tbs. oil
2 1/2 cup flour
Preheat the oven to 400 degrees F. I also put my pizza stone on the oven vent on the stove to warm the stone. I mix the water and yeast together. Then add the sugar, flour, oil, and salt. Mix all together with your hands or fork. I let it sit in the bowl while I grate the cheese and get the other ingredients ready. I then put the dough on the stone and roll it out. Pound little finger prints all over and add a couple Tablespoons of some spaghetti sauce on top, use as much as you like. Then add all the other toppings that you like. I then let it sit on the stone for a while to let it rise a bit before baking. Then bake 20-25 minutes depending on the toppings.
This is such and easy recipe but totally impresses company.
1 cup of warm water
2 1/4 tsp yeast
1 tsp salt
1 tsp sugar
2 Tbs. oil
2 1/2 cup flour
Preheat the oven to 400 degrees F. I also put my pizza stone on the oven vent on the stove to warm the stone. I mix the water and yeast together. Then add the sugar, flour, oil, and salt. Mix all together with your hands or fork. I let it sit in the bowl while I grate the cheese and get the other ingredients ready. I then put the dough on the stone and roll it out. Pound little finger prints all over and add a couple Tablespoons of some spaghetti sauce on top, use as much as you like. Then add all the other toppings that you like. I then let it sit on the stone for a while to let it rise a bit before baking. Then bake 20-25 minutes depending on the toppings.
This is such and easy recipe but totally impresses company.
Meatloaf
This is for Tino. Again a cooking accident turned into a new found recipe.
The original recipe:
1 1/2 lb. of hamburger
3/4 cup oatmeal
1/4 cup onion
1 1/2 tsp. salt
3/4 cup milk
Sauce:
1/3 cup ketchup
2 Tbs. brown sugar
1 Tbs. mustard
Blend and form into loaf pan. Put sauce on and bake at 35o degrees F for 1 hour. Let stand for 5 minutes before serving.
Well I was in a hurry and before I realized it I had added the sauce ingredients into the meat mixture, oops. Well no going back. And as I have said many times, I like cheese so I also mixed in chunks of mozzarella cheese into the meat mixture. Then I realized I didn't have a loaf pan, another big oops, so I just formed a loaf looking thing on a cookie sheet. Then I redid the sauce and put it on top. Followed the rest of the directions and it turned out so good. It was super soft since the sauce was in it, and alot of the greasy mixture drained away from the meat which makes it so much more healthy I am sure.
The original recipe:
1 1/2 lb. of hamburger
3/4 cup oatmeal
1/4 cup onion
1 1/2 tsp. salt
3/4 cup milk
Sauce:
1/3 cup ketchup
2 Tbs. brown sugar
1 Tbs. mustard
Blend and form into loaf pan. Put sauce on and bake at 35o degrees F for 1 hour. Let stand for 5 minutes before serving.
Well I was in a hurry and before I realized it I had added the sauce ingredients into the meat mixture, oops. Well no going back. And as I have said many times, I like cheese so I also mixed in chunks of mozzarella cheese into the meat mixture. Then I realized I didn't have a loaf pan, another big oops, so I just formed a loaf looking thing on a cookie sheet. Then I redid the sauce and put it on top. Followed the rest of the directions and it turned out so good. It was super soft since the sauce was in it, and alot of the greasy mixture drained away from the meat which makes it so much more healthy I am sure.
Meatball Lasagna
So what can be better than meatballs and lasagna and the two together, oh so yummy!!! I found this recipe in Easy Family Food by Better Homes and Gardens Special Interest Publications. I just happened upon this at Lowes of all places and it is chocked full of fantastic recipes. But of course I improvised when I made it, like I do with everything these days.
Prep: 25 min
Bake: 45 min
Stand: 15 min
9 dried lasagna noodles
1/2 of a 15 oz container of ricotta cheese
1 1/2 cups shredded mozzarella cheese (6 oz)
1/4 cup grated Parmesan cheese
(I really am not sure how much each cheese I actually used, alot more than it calls for,
but I Love cheese and I also added an egg like all the other lasagnas that make ask for)
1 16 ounce package frozen cooked Italian-style meatballs
1 16 ounce jar tomato pasta sauce
1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.
2. In a small bowl, stir together ricotta, 1 cup mozzarella cheese,and the parmesan cheese; set aside (like I said before, I am pretty sure I used alot more cheese than that, so do what you feel like you would like, plus I added an egg to make the cheese mixture set up when it baked.) In a medium bowl, stir together meatballs and one-third (about 1 cup) of the pasta sauce; set aside.
3. To assemble, spread a small amount of the reserved sauce over bottom of a 2 quart square baking dish (I have a rectangular 2 quart pyrex that I used, not my 13x9 pyrex though). Layer three cooked noodles in the dish. Spoon meatball mixture over noodles (At this point since I had so much extra cheesey mixture I put a layer of cheese down, but that is up to you it is not in the recipe). Layer three more noodles over meatballs. Spread half of the remaining sauce over the noodles. Spoon ricotta mixture over sauce and spread evenly. Top with remaining noodles and remaining sauce.
4. Cover dish with foil. Bake for 35 minutes. Remove foil and sprinkle remaining mozzarella cheese over lasagna. Bake, uncovered, about 10 minutes more or until cheese melts. Let stand for 15 minutes before serving.
Makes 8-9 servings
Prep: 25 min
Bake: 45 min
Stand: 15 min
9 dried lasagna noodles
1/2 of a 15 oz container of ricotta cheese
1 1/2 cups shredded mozzarella cheese (6 oz)
1/4 cup grated Parmesan cheese
(I really am not sure how much each cheese I actually used, alot more than it calls for,
but I Love cheese and I also added an egg like all the other lasagnas that make ask for)
1 16 ounce package frozen cooked Italian-style meatballs
1 16 ounce jar tomato pasta sauce
1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.
2. In a small bowl, stir together ricotta, 1 cup mozzarella cheese,and the parmesan cheese; set aside (like I said before, I am pretty sure I used alot more cheese than that, so do what you feel like you would like, plus I added an egg to make the cheese mixture set up when it baked.) In a medium bowl, stir together meatballs and one-third (about 1 cup) of the pasta sauce; set aside.
3. To assemble, spread a small amount of the reserved sauce over bottom of a 2 quart square baking dish (I have a rectangular 2 quart pyrex that I used, not my 13x9 pyrex though). Layer three cooked noodles in the dish. Spoon meatball mixture over noodles (At this point since I had so much extra cheesey mixture I put a layer of cheese down, but that is up to you it is not in the recipe). Layer three more noodles over meatballs. Spread half of the remaining sauce over the noodles. Spoon ricotta mixture over sauce and spread evenly. Top with remaining noodles and remaining sauce.
4. Cover dish with foil. Bake for 35 minutes. Remove foil and sprinkle remaining mozzarella cheese over lasagna. Bake, uncovered, about 10 minutes more or until cheese melts. Let stand for 15 minutes before serving.
Makes 8-9 servings
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