Super Sloppy Joes

This is a recipe my sister-in-law gave to me, we love it. The steak seasoning gives it alittle spicy kick. Yum!!! ~Janette Roach~

Super Sloppy Joes
Recipe courtesy: Rachael Ray

1Tbsp. extra-virgin olive oil
1 1/4 lbs. ground beef
1/4 c. brown sugar
2tsp to 1 Tbsp McCormick brand Montreal Steak Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped ( I omitted)
1 Tbsp. red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp. tomato paste
Hamburger buns of choice.

Heat a large skillet over medium high heat. Add oil and meat to the pan let brown. Add brown sugar and steak seasoning to meat. When the meat has browned, add onions and red peppers to the skillet. Add red wine vinegar and Worcestershire sauce, tomato paste and sauce. Stir well. Let simmer for 30-40 mins on low. Stir every few mins. Serve on lightly butter toasted bun. Serves 6-8)

White Chicken Chili posted by Lacee D.

White Chicken Chili
I got this recipe from The Food Nanny Rescues Dinner via ABC4.com

Ingredients:
1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne (I use a few dashes of hot sauce)
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese (I cut it down to 2 cups)
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family
or guests tear the bread instead of serving it sliced. Pass the butter.
Variation: For a thinner chili, the consistency of soup, add more chicken broth,
up to 6 cups total

~Super Easy PuMpKin Chocolate Chip Cookies~ Sylvia Brindley

These are so good and SO easy, my kids love them. I made this double batch for my Young Women the other night.

1 15oz. can PuMpKiN
1 Spice Cake mix (dry)
1 Bag mini Chocolate Chips

Combine the cake mix with the pumpkin, mix until well blended. Stir in choc. chips.
Heat oven to 350 degrees. Spoon out onto lightly greased cookie sheet, depending on size, bake 10-12min, or until they spring back when touched. That's it! YUMMY!

CRUMB TOP APPLE OR CHERRY PIE - Linda Chipman

I decided to make some crumb crust pies for Sunday dinner. Since the recipe makes two crusts anyway, I decided to make two kinds: cherry and apple. We liked both of them and couldn't decide which one was the best. We ate them warm with vanilla ice cream.

Bottom Crust

2 cups flour
1 cup butter flavored Crisco
1 teas. salt
1/2 C. cold water

Cut the Crisco and salt into the flour until it resembles small peas and then add the cold water and mix and then handle it like a snowball until it holds together. Or put the flour salt and shortening into a food processor and mix until fine then add the cold water. Take out of food processor and then handle as a snowball. Flour your counter lightly and then cut the dough in half. Roll it as for pie crust and then put in two pie plates and crimp the edges. For the apple pie, I added one quart of homemade apple pie filling or you could use store bought. In the cherry pie, I used one large can of cherry pie filling.

CRUMB TOP (this is for two pies)
1 cup flour
1 cup brown sugar
1/4 teas. soda
1 cup quick cooking oats
1/2 cup cold butter

Mix up the crumbs and cut the cold butter in with a fork or pastry blender. Spread on top of pies. (You may have a little left over.) Cover the outside crust of each pie with some foil. Bake in a 375 degree oven for 25 minutes. Take off the foil and cook for an additional 25 minutes.
Enjoy

Egg Foo Yung, Ham Fried Rice, Coconut Chicken Fingers - Linda Chipman

Egg Foo Yung

8 large eggs, beaten

1 cup thinly sliced celery

1 cup finely chopped onion

1 cup fresh bean sprouts

1/2 cup diced fresh mushrooms

1/3 cup of cooked crumbled ground beef

1/3 cup of cooked chicken

1/3 cup of cooked pork sausage

1 teas. salt

1/4 teas. pepper

To save time, I sauted the chicken, beef and sausage together instead of cooking it separately and it worked just fine. Put the eggs in a large bowl and stir slightly and then add everything else including the meat. Heat some oil in a large frying pan. Use 1/2 cup of the mixture at a time and pour in the frying pan like little pancakes. Four or five will fit at a time. Cook on medium heat until lightly brown and then turn over. Take out of oil and keep warm in a 9x13 pan while you are cooking the rest.

Sauce for the above:

4 teas. chicken bouillon or 4 bouillon cubes

3 cups of hot water

1 Tbsp. white sugar

4 Tbsp. soy sauce

12 Tbsp. cold water

3 TBsp. corn starch

Dissolve the boullion or cubes in the hot water. Stir in the sugar, soy, salt and pepper. Add the water to the corn starch and stir until smooth and then add to the water mixture. Bring to a boil and boil for just a few minutes until it thickens. Serve over the patties.

Coconut Chicken Fingers

12 chicken fingers

1-2 eggs

1 cup flour

1 cup sweetened coconut flakes

1 cup of seasoned bread crumbs

Stir the eggs. Mix the coconut and crumbs together.You will have three bowls: One for the egg one for the flour and one for the coconut/bread crumb mixture. Dredge each piece of chicken in the flour then the egg and then the coconut stuff. Place on a baking sheet that is covered with foil and sprayed with Pam. Bake in a 450 degree oven for about 15 minutes or until juices run clear. Don't over cook. Serve with sweet and sour sauce or ranch dressing.

Ham Fried Rice

4 eggs

1 green pepper diced

1 bunch of green onions diced

1 cup of celery thinly sliced

2 cups of finely chopped ham

4 cups of COLD or day old rice ( you can use either converted or sticky rice but I prefer the sticky rice

soy sauce to taste

In an electric frying pan or wok scramble the eggs in a little bit of oil and then take them out of the pan and set aside. Add a little more oil and saute the peppers, onions, celery and ham until tender. Add the rice and eggs back in and shake on soy sauce to taste. Turn to low and cook until heated through.

French Onion Soup - Linda Chipman

This is a recipe for onion lovers only but it is very delicious and easy to make. I love making soups in winter

3 medium yellow onions

2 medium red onions

10 green onions with tops

2 garlic cloves, minced

4 T. butter

4 cans of beef broth (14 1/2 oz.) each

2 cans of Campbells's Beef Consumme Soup

2 teas. Worcestershire sauce

1 teas. nutmeg

2 cups or more of Shredded Swiss Cheese

12 slices French bread (3/4 inch thick)

Slice all of the oniones 1/4 inch thick. In a large pan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden. Add everything else except the cheese and bread. Bring to a boil then turn down to simmer for 30 minutes. Slice the bread and top with some of the grated cheese and put under the broiler on second shelf down until the cheese is melted.

Put some cheese in each individual bowl and pour soup over it. Serve with the cheese bread and dip it in the soup to eat.

SPEEDY RICE PUDDING - Linda Chipman

When fall gets here and things slow down a little it's time to try some new recipes. I tried this one yesterday and really liked it because it is so easy.

4 cups milk (I used whole)
1 egg, beaten
1 small package of vanilla pudding 3 oz. (the kind you cook)
1 cup uncooked instant rice
1/4 cup of raisins
nutmeg and cinnamon to shake on top

In a saucepan, combine milk, egg and dry pudding mix. Add rice and raisins. Bring to a boil over medium heat stirring constantly. Remove from heat and cool for 5 minutes. Pour into indivudual dishes or a serving bowl. Sprinkle with cinnamon and nutmeg as desired. This is good served warm with a dollop of cool whip or whipped cream. Enjoy