1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Brown beef.
Drain grease.
Add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine.
Add tomato sauce and paste to pan.
Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
5/8/09
5/6/09
Fabulous Flourless Chocolate Cake
14 squares (14 oz) semisweet chocolate, chopped
2 squares (2 oz) unsweetened chocolate, chopped
1 cup butter (2 sticks; do not use margarine)
9 large eggs, separated
12 cup granulated sugar
1/4 tsp. cream of tarter
confectioners' sugar
Preheat oven to 300 degrees. Remove bottom of 9 by 3 spring form pan; cover with foil, wrapping foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
In heavy 2-quart saucepan, melt semisweet and unsweetened chocolates and butter over low heat, stirring frequently, until smooth. Pour chocolate mixture into large bowl.
In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemon-colored, about 10 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended. Wash and dry beaters.
In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tarter until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites, one-third at a time, into chocolate mixture just until blended.
Scrape batter into prepared pan; spread evenly. Bake 35 minutes (Do not over bake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert onto cake plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
To serve, let cake stand at room temperature 1 hour. Dust with confectioners' sugar. Or dust heavily with confectioners' sugar over paper doily or stencil.
2 squares (2 oz) unsweetened chocolate, chopped
1 cup butter (2 sticks; do not use margarine)
9 large eggs, separated
12 cup granulated sugar
1/4 tsp. cream of tarter
confectioners' sugar
Preheat oven to 300 degrees. Remove bottom of 9 by 3 spring form pan; cover with foil, wrapping foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
In heavy 2-quart saucepan, melt semisweet and unsweetened chocolates and butter over low heat, stirring frequently, until smooth. Pour chocolate mixture into large bowl.
In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemon-colored, about 10 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended. Wash and dry beaters.
In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tarter until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites, one-third at a time, into chocolate mixture just until blended.
Scrape batter into prepared pan; spread evenly. Bake 35 minutes (Do not over bake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert onto cake plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
To serve, let cake stand at room temperature 1 hour. Dust with confectioners' sugar. Or dust heavily with confectioners' sugar over paper doily or stencil.
4/9/09
Cajun Meatloaf
2 lbs lean ground beef
1 lb ground pork
3 bell peppers
2 med onions
1 bunch celery (5-6 ribs)
3 eggs
6 Tbs butter
1-2 C breadcrumbs
1 tsp ground nutmeg
1 tsp black pepper
1 tsp cayenne pepper
1 Tbs Worcestershire
1/2 C milk
2 C ketchup
2 Tbs honey
optional: few shakes of hot sauce
Preheat your oven to 400°.
Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium heat melt 6 Tbs butter. Once butter begins to start brown, add the diced vegetables and garlic. Add about 1 Tbs salt. After these have cooked for a few minutes add Worcestershire sauce, black pepper, nutmeg, and Cayenne pepper. Add hot sauce if you want. Next add 1/2 of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.
After allowing the mixture to cool for a few minutes add milk. Stir until combined. Next add at least 1 C of bread crumbs. Continue adding bread crumbs and stirring until mixture is a nice, thick paste. In a large mixing bowl place the ground beef and pork. Wisk 3 eggs and add to the meat. After allowing the vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Veg mix into the meat until all is blended well.
Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the pan. Make the loaf about 6-8 inches wide and about 1 1/2 inches thick. In a small bowl or measuring cup mix together 3/4 C of ketchup with about 2 Tbs of honey. Slather this sauce over top of the whole meatloaf.
Place in a 400° oven for about 40 minutes.
1 lb ground pork
3 bell peppers
2 med onions
1 bunch celery (5-6 ribs)
3 eggs
6 Tbs butter
1-2 C breadcrumbs
1 tsp ground nutmeg
1 tsp black pepper
1 tsp cayenne pepper
1 Tbs Worcestershire
1/2 C milk
2 C ketchup
2 Tbs honey
optional: few shakes of hot sauce
Preheat your oven to 400°.
Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium heat melt 6 Tbs butter. Once butter begins to start brown, add the diced vegetables and garlic. Add about 1 Tbs salt. After these have cooked for a few minutes add Worcestershire sauce, black pepper, nutmeg, and Cayenne pepper. Add hot sauce if you want. Next add 1/2 of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.
After allowing the mixture to cool for a few minutes add milk. Stir until combined. Next add at least 1 C of bread crumbs. Continue adding bread crumbs and stirring until mixture is a nice, thick paste. In a large mixing bowl place the ground beef and pork. Wisk 3 eggs and add to the meat. After allowing the vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Veg mix into the meat until all is blended well.
Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the pan. Make the loaf about 6-8 inches wide and about 1 1/2 inches thick. In a small bowl or measuring cup mix together 3/4 C of ketchup with about 2 Tbs of honey. Slather this sauce over top of the whole meatloaf.
Place in a 400° oven for about 40 minutes.
3/20/09
Honey Pecan Mix
6 C Kelloggs Crispix cereal
1 C mini pretzel
1 C pecan halves
1/3 margarine
3/4 C firmly packed brown sugar
1/4 C honey (NO EXTRA)
1 tsp vanilla
In a 9X13X2 baking pan, coated with cooking spray, combine cereal, pretzels, and pecans. Set aside. In large sauce pan over medium heat combine margarine, sugar, and honey. Bring mixture to a boil while stirring. QUIT STIRRING and continue to boil for 5 minutes. Remove from heat, stir in vanilla. Pour syrup over cereal mixture, stirring until well coated.
Bake at 250 for 1 hour, stirring every 15 minutes. Let cool on cookie sheet. Store in airtight container.
Note: You can double this recipe, but triple the sauce.
1 C mini pretzel
1 C pecan halves
1/3 margarine
3/4 C firmly packed brown sugar
1/4 C honey (NO EXTRA)
1 tsp vanilla
In a 9X13X2 baking pan, coated with cooking spray, combine cereal, pretzels, and pecans. Set aside. In large sauce pan over medium heat combine margarine, sugar, and honey. Bring mixture to a boil while stirring. QUIT STIRRING and continue to boil for 5 minutes. Remove from heat, stir in vanilla. Pour syrup over cereal mixture, stirring until well coated.
Bake at 250 for 1 hour, stirring every 15 minutes. Let cool on cookie sheet. Store in airtight container.
Note: You can double this recipe, but triple the sauce.
2/10/09
Sopapilla Cheesecake
2 cans crescent rolls
2 8oz cream cheese
1 C sugar
1 tsp vanilla
Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling
Topping
1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.
2 8oz cream cheese
1 C sugar
1 tsp vanilla
Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling
Topping
1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.
2/9/09
Potato Cheese Bake
2 lbs frozen hash brown potatoes
1/2 C melted oleo
2 cartons sour cream
1 tsp salt
1 tsp pepper
2 Tbs dried minced onion
1 can Cream of Chicken soup
2 C grated cheese
2 C cornflakes or onion strings
Mix 1/4 C melted oleo, sour cream, spices, soup and cheese together. Pour mixture into hash browns in large bowl. Pour into 9 X 13 baking dish. Mix together rest of melted oleo and cornflakes or onion strings. Pour on top of potato mixture and bake at 350 for 45 minutes.
1/2 C melted oleo
2 cartons sour cream
1 tsp salt
1 tsp pepper
2 Tbs dried minced onion
1 can Cream of Chicken soup
2 C grated cheese
2 C cornflakes or onion strings
Mix 1/4 C melted oleo, sour cream, spices, soup and cheese together. Pour mixture into hash browns in large bowl. Pour into 9 X 13 baking dish. Mix together rest of melted oleo and cornflakes or onion strings. Pour on top of potato mixture and bake at 350 for 45 minutes.
Southwest Sausage Bake
6 flour tortillas, cut into 1/2 inch strips
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa
In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
Yield: 12 servings
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa
In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
Yield: 12 servings
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