Monday, November 12, 2007

Sloppy Joe's


INGREDIENTS

  • 2 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 8 hamburger buns

DIRECTIONS

  1. Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
  2. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
  3. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

I have not actually used this recipe, but it got very good reviews. I am a Manwich girl myself, grew up on it, and now so have my kids. I just felt like I needed to add a real recipe if someone wanted one. If you try it, let me know what you think!

Hot Cocoa


INGREDIENTS

  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup sugar
  • 4 cups milk
  • 1/4 teaspoon vanilla
  • miniature marshmallows

DIRECTIONS

  1. Blend cocoa and sugar in a small bowl. In a medium saucepan, heat milk to scalding.
  2. Mix about 1/3 cup of the hot milk into the cocoa-sugar mixture, then pour cocoa mixture into hot milk in the saucepan; stir until well blended.
  3. Add Vanilla and marshmallows or Whip Cream.

Thursday, November 8, 2007

Pumpkin Cookies

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 cup raisins (I didn't add these)


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I did add nuts and chocolate chips also. Yummy!