Sloppy Joes

I did not grow up eating sloppy joes, Gray did though. He has mentioned it a few times and I have always gotten this sense that he wished I made them sometimes so imagine my excitement when I saw that Andrea at Babe of My Heart posted a recipe for them! Oh I was thrilled and we loved them! So easy and good and perfect for a cold winter night!

1lb ground beef
half an onion chopped
3/4 small green pepper seeded and chopped (we didn't sure this because we both hate green peppers)
8oz tomato sauce
ketchup (Andrea says she thinks she used around 1/2 a cup, I think I used a little less than that but just eye it, you will know if when to stop based on how saucy you like your sloppy joes)
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
1 teaspoon yellow mustard
1/8 teaspoon garlic powder

Mix first three ingredients together, cook meat and drain. Add the remaining ingredients. I added a bit of chili powder too. Serve on a toasted  bun.

Chicken and Corn Chili

3 Chicken Breast Cooked and Shredded

16 oz  salsa

16 oz pinto beans

16 oz black beans

16 oz kidney beans

29 oz tomato puree

16 oz mexican corn

chili powder to taste

Combine the Tomato Puree and Salsa in crock pot.

Drain the top part of the liquid off of the pinto beans, black beans, and kidney beans. 

Add to crock pot.

Drain corn.

Add to crock pot.

Add Shredded Chicken.

Add Chili Powder.

Cook on high for 3 hours or low for 6-8 hours.

Serve with Corn Chips, Sour Cream, and Cheese

Three Cheese Beef Stuffed Shells

This recipe is originally from allrecipes.com .  It has quickly become one of our favorites!

24 uncooked jumbo pasta shells
1lb lean ground beef
1 jar (26 oz) chunky tomato pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded 6 cheese Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese

Heat oven to 350°F. Cook and drain pasta shells as directed on package. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Corn Casserole

(8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1(15 ounce) can whole kernel corn
1(8.5 ounce) package corn bread mix

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.

Cranberry Sauce

12 ounces cranberries
1 cup white sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes) then continue stirring until the cranberries have cooked down somewhat.  Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Oatmeal Pancakes

1 1/2 cups flour
1 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
3 tablespoons butter, melted

Mix all dry ingredients together in a bowl. Stir in milk and melted butter. Add eggs, 1 at a time. Bake on a hot griddle until bubbly. Flip and bake until done.

Chili

1 can Black Beans
1 can Chili Beans (I use the ones in medium sauce)
1 can Dark Red Kidney Beans
2 pounds ground beef
1 can diced tomatoes
1 pack McCormick Chili Seasoning
1 Can Tomato Sauce (13 oz)
Chili Pepper
Garlic Powder

First drain the liquid off of the Black Beans, Kidney Beans and Diced Tomatoes and put into the crock pot on low and add the Chili beans with the sauce. Brown Meat, drain off grease, and add to crock pot. Stir in Chili Seasoning and Add Tomato sauce. Let heat for an hour then add chili powder and garlic powder if needed, let heat on low for another hour then serve. (you can leave it in the crock pot as long as you want to develop flavors.

Rosemary Salmon

2 Salmon Fillets
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
1 Bunch of Rosemary
Sea Salt
Fresh Ground Pepper

Combine the Olive Oil and Lemon Juice, mix together so they "combine".
Remove the Rosemary Leaves from the branches.
Brush the Salmon with the Olive Oil Lemon Juice mixture.
Season to taste with Sea Salt and Pepper.
Spread Rosemary over the Salmon.
Grill or Broil until desired temperature.

Pretzel Encrusted Chicken Fingers

1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
1 1/2 lbs chicken tenders
3/4 cup extra-virgin olive oil

Preheat oven to 250
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the chicken strips with the pretzel crumbs, then the egg, then the pretzel crumbs again.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.

Cheddar Ranch Dip

This is a favorite dip in our family! My mom has been making it for as long as I can remember!

1 (16 oz) container sour cream
1 (1 oz) package dry Ranch-style dressing mix
1 (3 oz) package bacon bits
2 cups shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.