Wednesday, June 30, 2010

Sloppy Cheeseburger Joes

My husband is not a big fans of sloppy joes but I love them. They remind me of good times as a child. I got this recipe from Dinners for Less. This recipe also makes enough for another recipe so make sure you save some of the meat mixture and I will post that recipe soon.

Sloppy Cheeseburger Joes
2 lbs ground beef
1 cup onion,minced
1 can tomato soup condensed
1/4 cup water
1 TBSP Worcestershire Sauce
2 cloves garlic minced
1/4 tsp pepper
8 hamburger buns
8 slices american cheese

1. In a large skillet cook ground beef and onions over medium heat until beef is browned and onion is tender, breaking up meat as it cooks. Drain off fat, sti in soup, water, worcestershire sauce, garlic and pepper.

2. Simmer, covered for 15 to 20 minutes or until thickene. Reserve Half of the mixture. Divide the remaining meat mixture among the bun bottoms. Top with cheese slices and bun tops.

Calories- 332
Protein- 19

Wednesday, June 23, 2010

Fried Rice

So a few weeks ago I had a craving for some fried rice. I went in search for a good recipe in one of my many cookbooks. I found this recipe in a Magazine Dinners for Less. I did change the recipe up some based on the veggies in the home. A plus about this recipe is that my kids loved it.

Fried Rice
Start To Finish-30 Minutes
Cost $7 for the entire recipe as is
All my changes will be in Bold

4 eggs lightlty beaten
2 tsp soy sauce
2 tsp vegetable oil
2 colves garlic, minced
1 cup celery, sliced thin (2 Stalk)- (1 stalk)
1 1/2 cup fresh mushrooms sliced- I used canned
4 cups cooked rice (I used brown)- I would definalty use white rice next time
1 cup carrots, sliced thin ( I used pre shreeeded carrots)
1cup frozen peas
1/4 cup soy sauce
1/2 cup sliced green onions
1 cup cabbage mix

1. In a small bowl, combine eggs and 2 tsp soy sauce. Set aside

2. Pour the 2 tsp oil in a skillet, heat over medium heat. Add Garlic, cook and stir for 30 seconds. Add eggs and cook until scrambled. Remove egg and set aside.

3. Pour 2 TBSP oil in skillet, heat wok over medium high heat, add celery and cabbage if used; cook and stir for 1 Minute. Add mushrooms cook for 1 minute.

4.Add cooked rice, carrots and pea. Sprinkle with the 1/4 cup soy sauce. Cook and stir fro 4 minutes or until heated through. Add cookedegg mixture and green onions. Cook and stir for 1 MINUTE.

You could add any type of meat if so inclined.

Saturday, June 19, 2010

Strawberry Ornage Muffins

With Fruit season here I have been looking for more ways to use fruit in my baking. I have a whole bag of oranges that need to be used, plus a ton of strawberried that are almost at the end. So I found this recipe online a while back and made it for some breakfast muffins for on those busy mornings I am trying to get out the door. Enjoy.

Strawberry Ornage Muffins

1 1/4 cups strawberries -- halved
3 tablespoons butter or margarine -- melted
2 teaspoons orange rind -- grated- I added some juice from the orange.
2 large eggs
1 1/2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar

Combine strawberries, butter, orange rind & eggs in a blender. Process just until blended.

Combine flour, 1 1/4 cups sugar, baking powder & salt. Add strawberry mixture & stir just until moist.

Spoon batter into 12 greased muffin cups. Sprinkle tops with 2 tsp of sugar.

Bake at 400F for 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately.

Wednesday, June 16, 2010

Ground Beef and Cabbage Wraps

So I found a recipe like this the other day in a magazine but could not find the recipe again so I took to the world wide web. This recipe can be found ar This recipe is almost like the one I found in the recipe.

I was worried that the barbecue sauce and cabbage would tatse funny but man this recipe was dead on for a hot summer night. I had it completely doen in 15 minutes. The shocking thing was that both girls liked it. I did have to scrape it out of the wrap for Maddison but she still gobbled it up. Any modicfications I made are in bold.

1 pound lean ground beef
½ cup frozen chopped onion (used onion and garlic powder)8 (8-inch) flour tortillas
1 cup frozen corn kernels, thawed ( I used frozen and it was yummy)
⅔ cup barbecue sauce(mmaybe used 1/2 cup)
½ (16-ounce) package coleslaw mix, not dressed

Preheat the oven to 350 degrees. (Did not use, used the microwave)

In the bottom of a large skillet over medium-high heat, cook beef and onion until beef is fully cooked through, about 10 minutes.

While beef is cooking, warm the tortillas according to package directions.

Add corn and barbecue sauce to the beef and onion, stirring well to mix, and cook for 2 minutes, until heated through.

To serve, place about ½ to ⅖ cup of beef mixture on each tortilla, top with a small handful of slaw, and roll into wraps.

Tuesday, June 15, 2010

Mock Nachos

So tonight I was in the mood for something quick and yummy and I did not want fast food. I had a pound of ground beef so I threw together this recipe tonight for dinner.

Mock Nachos
1 lb ground beef
1 tbsp minced onion
half can corn drained
taco sauce 8 oz
1/2 cheese
Tortilla Chips

Brown ground beef, and onion. Drain. Add corn and taco sauce. Cook until heated through. Add Cheese and mix well. Turn off heat. Serve with Chips. Fast and easy

Saturday, June 12, 2010

Cupcake Saturday- Apple Muffins

Ok so I know this is not a cupcake recipe but I had 2 aples in my refrigertor that I needed to use up. So on the search I went for a recipe. I found this recipe at My kids loved this recipe. i think it was the brown sugar topping.

So Here you go. Enjoy

Apple Muffins
by Marissa Pinon

Cream together:

2 cups sugar
2 eggs
1 cup oil
1 Tablespoon vanilla

Sift: ( She didn't sift and either did I and they turned out great )
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)

Add dry ingredients to creamed mixture. The batter will be very thick. Add the diced apples.

Butter & flour muffin tins or use paper liners. Fill muffin tins to the top. Sprinkle with brown sugar.

Bake at 350 degrees for 20-25 minutes. Makes 18-24 muffins

Wednesday, June 9, 2010

Chicken Stew with Gnocchi

When I was at Target the other day doing some shopping I came across a package of gnocchi. I wanted to make something that my kids would eat but that i could freeze for later use. After searching several recipes I came across this recipe at Taste of Home. I did modify the recipe a tiny bit as for the flavoring of the broth plus I did not thicken the recipe. I will add my modifications in bold at the end. The last 3 ingredients I eyed balled.

I enjoyed this recipe alot.I also have enough left over to put into freezer bags and save for later use. I hope you enjoy.

Chicken Stew with Gnocchi

3 medium parsnips, peeled and cut into 1/2-inch pieces (did not use)
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes (did not use)
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed (used shredded chicken from the freezeer when I made chicken broth)
1/2 teaspoon dried sage leaves (did not use)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch (did not use)
1/4 cup cold water (did not use)
1 package (16 ounces) potato gnocchi
Hot pepper sauce, optional
Garlic Powder

Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until a meat thermometer reads 180°.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).

Saturday, June 5, 2010

Cupcake Satyurday-Pink Lemonade Cupcakes

So I have been very busy the lasr few weeks which is why I have missed my cupcakes saturdays, but I am back. This week I made Pink Lemonade cupckaes with a pink lemonade frosting.
I got each of these recipes from 2 different websies.

The cake recipe comes from

Here is the cake recipe

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

The frosting comes from Ehow. com

•1 8oz package cream cheese
•1/2 cup butter (1 stick)
•3 cups sifted powdered sugar
•3 tbs thawed pink lemonade concentrate

1Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low until light and fluffy.

2Zest your lemon for your 1 tsp. Using a cheese grater on the smallest sized grate rub the lemon rind on it just until it gets to the white part. Don't go any further! This is your rind.

3Stop the mixer and add sugar, pink lemonade concentrate, and lemon zest. Blend with the mixer on low speed until sugar is Incorporated, this takes about one minute.

4Increase speed to medium and beat until light and fluffy the whole way through.

Wednesday, June 2, 2010

Tuna Pasta Salad

So I love tuna Salad and wnated to make some up thta I could keep in the refrigerator this week for nights that I don't feel like cooking. I put this recipe togterher on Sunday night and we ate it several times. I loved it. I will be making it again.

1 (6 1/2 ounce) can tuna, drained and flaked

1/2 lb cooked elbow macaroni or small shell pasta, rinsed and drained
1-2 hard-boiled eggs, mashed
1/2 medium vidalia onion, minced ( I used Green Onion)
1/2 cup chopped or minced celery
1/4 cup chopped sweet red pepper or green bell pepper (Did not use)
1 cup mayonnaise
salt and pepper (Plus Tony Catchers spice mix).

1In a large bowl, combine all ingredients.
2Mix well to blend.
3If salad is too dry, add more mayonnaise.
4Taste, and adjust seasonings to your preference.
5Chill well before serving.
6Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna.