Friday, July 17, 2015

Sloppy Joes

1 lb. ground beef
1 15-ounce can tomato sauce
1/2 tsp. sage
2 Tbsp. yellow mustard
1 1/2 tsp. onion
1/3 cup ketchup
1 tsp. chili powder
1 tsp. salt
1 1/2 tsp. corn starch
brown sugar (optional and to taste)

Brown beef then add remaining ingredients and stir well.  Simmer for 10 minutes. Serve with buns.

Thursday, March 26, 2015

Cafe Rio Sweet Pork

2 pounds pork roast
2 cans Coke (not diet)
½ cup brown sugar
½ tsp. garlic salt
1/4 cup water
1 4-oz can diced green chilies
1 10-oz can Old El Paso enchilada sauce
1 cup brown sugar

Put the pork in a re-closable bag to marinate, pour in one of the cans of Coke and 1/2 cup brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock-pot on high for about 3-4 hours.

Remove pork from crock-pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.

Put shredded pork back in the crock-pot, cover with sauce, heat just until warmed through.  Serve with tortillas, cheese, cilantro rice, black beans, lettuce, Pico de Gallo and tomatillo dressing.

Saturday, February 21, 2015

Funeral Sandwiches

24 Dinner rolls
24 slices Ham
24 slices Swiss cheese
1 cube butter, melted
¼ cup brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. poppy seeds
1 tsp. onion powder

Make sandwiches with rolls, ham and cheese.  Place on jellyroll pan with edges all touching.

Mix together the rest of ingredients and brush tops of sandwiches liberally with sauce, then pour remaining sauce over all.  Cover pan with foil and refrigerate for 4 to 24 hours.  Preheat oven to 350 degrees.  Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.

Wednesday, January 28, 2015


1 pound slow cooker chickpeas, cooked & cooled
2 cloves garlic, minced
1 ½ tsp. kosher salt
5 Tbsp. freshly squeezed lemon juice
¼ cup water
1/3 cup tahini, stirred well
¼ cup extra-virgin olive oil

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

Serve with chips, pita bread or veggies.

Ham & Bean Soup

8 cups chicken broth
4 carrots, chopped
1 onion, chopped
1 Tbsp. tomato poaste
2 tsp. Italian seasoning
1/4 tsp. salt
1 lb. 16-bean-soup-starter pkg.
1 lb. cooked ham, chopped
1 14.5-oz can diced tomatoes, undrained

Combine all ingredients except ham and tomatoes in large slow cooker; cover.  cook on low for 8 - 10 hours.  Stir in ham and tomatoes; cover and cook 15 minutes longer until hot.  Season with pepper to taste.

Saturday, January 17, 2015

Salted Nut Rolls

1 yellow cake mix
2/3 cup cold butter
1 egg
3 ½ cups miniature marshmallows
12 oz. peanut butter chips
2/3 cup Karo syrup
¼ cup butter
1 tsp. vanilla
Salted peanuts

Preheat oven to 325°.

Pour cake mix into large mixing bowl.  Cut in cold butter with a pastry cutter; mixture will be crumbly.  Add egg and mix.  Spread on jellyroll pan and bake for 10 – 12 minutes, should be VERY light with a few golden spots.  While keeping pan in the oven, spread marshmallows evenly over the top and bake for 5 more minutes.  Let cool.

In microwavable bowl, combine chips, Karo, and butter.  Slowly melt in microwave for up to 3 minutes, stirring after each 30 seconds to a minute (watch closely as chips can burn).  Add vanilla, mix and spread on top of cooled marshmallow cake.  Press salted peanuts into mixture (can leave partially without nuts for those who don’t like them).

Refrigerate overnight to set.

Chicken Caesar Sliders

2 pounds boneless skinless chicken
¾ cup favorite Caesar dressing
1/2 cup shredded Parmesan cheese
¼ cup parsley, fresh or dried
½ teaspoon ground pepper
2 cups romaine lettuce, shredded
12 slider buns 

Place chicken in slow cooker, cover and cook on low heat for 4-6 hours.  Shred chicken, leaving any remaining broth.  Pour dressing (enough to coat well), Parmesan cheese, parsley, and pepper over the top.  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.  Serve with lettuce on buns.