REALLY Good Sloppy Joes!

Every now and then a Sloppy Joe sounds really good and easy, but I don't like "Manwich" so we never have them.

When the kids (Caroline) asked me what was for dinner and I said Sloppy Joes, I thought she was going to get sick right there on the spot. Her hand flew over her mouth and she gaged. And she is my kid who usually likes everything! I was determined, however, to try this recipe because it seemed very easy and it didn't have any extra "stuff" that I don't like in Sloppy Joes. I told her she could make her a cheese crisp if she couldn't stand these.

The good news? They ALL liked them. O.K., Margaret not so much, but even she tasted the meat and didn't gag.

Lauren and Jake were here, too, and they liked them.

I even found out why Sloppy Joes seem so repulsive to my kids - they don't like the buns when they get soggy. Toasting the buns helps remedy the problem.

If you are in the mood for one of these, try this recipe. I will be making them again. I am so dense sometimes I didn't even realize you could even make Sloppy Joes without a can of Manwich. :)



1 tablespoon butter
1/4 cup chopped onion (optional)
1 pound lean ground beef
1 cup ketchup
1/2 cup water
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper

6 hamburger buns
butter, for buttering the buns (optional)

1. Melt the 1 tablespoon butter in a skillet and cook chopped onion until soft. Add the meat and cook until hamburger is cooked through. Drain fat if any.
2. Add all other ingredients to cooked meat mixture. (I put mine in a bowl and whisked together first but it really isn't necessary)
3. Simmer meat sauce for about 20 minutes. Add more water as needed for desired consistency.

Butter buns and broil until lightly toasted.

Orange Rolls

Does anyone have the recipe for the Orange Rolls your mom would make? She would always make them and take them to people. They were so easy and so wonderful!!!

Oldies from Laura Shurtleff

Does this recipe for "soda cracker pie" and the recipie box bring back any memories? I think you gave the recipie box to mom didn't you Mary Lou? This recipie is very easy and tasty, my taste buds are watering just thinking about the last time I made it ( last year)...I can't have it now, but I hope you all will give it a whirl and let the families try it. I love how old it is. Here is the recipe:

12 soda crackers

1 cup nut meats (chopped nuts)

1 tsp vanilla

1cup sugar

1 tsp baking powder

Crush graham crackers with rolling pin, beat egg whites still stiff, slowly add 1 cup of sugar then add rest of ingredients. Grease 9" pie plate and bake at 350 degrees for 30 minutes. Great served with whipped cream. What a wonderful old fashioned treat (p.s. I used walnuts for the nuts )

Spicy Rapid Roast Chicken

We love this chicken recipe. It takes a little while, but if you don't brine your chicken, it doesn't take as long, but it still wonderful.

Chicken Brine
2 quarts cold water
1/4 c. table salt

Stir water and salt together in a big bowl until salt is dissolved.
Add 4-6 chicken breasts, or one whole chicken. Let chicken sit in the brine for 3-4 hours, or overnight. If soaking overnight, add less salt.
Take chicken our of brine, rinse, and dry off.

Rapid Roast Chicken
1 (3 lb) whole chicken, or 4-6 chicken breasts (I do just the chicken breasts.)
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. paprika
1/8 (or less, depending on how spicy you want it. I usually half this) cayenne pepper

1. Presheat oven to 450 F.

2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.

3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika, and cayenne pepper together and sprinkle over chicken.

4. Roast the chicken in the prehated oven for 20 minutes. Lower the oven to 400 F and continue roasting 40 minutes, to a minimum internal temperature of 180 F. (If cooking chicken breasts, put oven at 400 F and cook for 30-40 minutes.) Let cool 10 - 15 minutes and serve.

I usually make a lot of extra chicken and freeze it. Then I put it in salads for lunch and stuff. Joel even takes it to work for lunch.

Cafe Rio Salad

I have a recipe for the Cafe Rio Dressing and Lime Rice. The Lime Rice is wonderful!!! The dressing is pretty close, but not exactly the same, but it is still really good.

Lime Rice
(I use half of this recipe)

In a sauce pan, sauté:
2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Tomatillo Dressing
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
1/8 tsp. cayenne pepper
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Honey Lime Chicken

This is a really GREAT recipe for delicious chicken to be used in enchiladas, quesadillas, etc.

1 pound chicken (about three small breasts) cooked and shredded.
(I just put the chicken in a crockpot with about a cup of chicken broth and let it cook all day. It comes out very tender and good.)

1/4 cup honey
1/4 cup lime juice (I may add another Tablespoon next time)
1 TBLS chili powder
1/2 tsp. garlic powder

Mix above four ingredients together and then toss with shredded chicken. Let marinade in refrigerator for about 1/2 hour. Heat and serve with all your favorite mexican/chicken recipes. This also freezes well. Just make a double or triple batch and put in ziploc freezer bags.

In the photo above, we made cheese crisps with the chicken on top. We topped it with leftover pico from Cafe Rio and House Dressing from Cafe Rio. Did you know you can buy a pint of House/Green Dressing? It's a little expensive - $6 - but for a little treat now and then it can really make your meal delicious. Plus, $6 is alot less for a Cafe Rio flavored meal than it is to take you whole family to Cafe Rio.



To Make HONEY LIME ENCHILADAS:

8-10 flour tortillas
16 oz. can green enchilada sauce
1 cup heavy cream or 1 cup sour cream (this is optional, but it makes for a creamier sauce)
2 cups shredded monterey jack cheese (or whatever you have on hand). Add more cheese if you like them cheesy.

Lightly spray a 9x13 pan. Pour 1/2 cup enchilada sauce on bottom pan. Fill tortillas with chicken and shredded cheese and a spoonful of sauce. Roll and place seam down in pan.

Pour remaining sauce over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes or until brown and crispy on top. I like to cover mine and then uncover the last five to ten minutes so they don't dry out.



I tried the recipe for "Missy's Enchiladas" and they were good too! They tasted alot like the chicken enchiladas at Los Hermanos and I love Los Hermanos!

This recipe has a little more of a kick to it.

If you try it, let me know what you think. I got it from "Good Things Utah".

Jenny, you can stop laughing now. Yes, I am one of those women who watches (listens to really) "Good Things Utah". I admit it. :)
Edee

Ham and Swiss rolls challenge...

Hey guys! I got this recipe off of a blog I saw and it reminds me of something from my childhood...anyone recognize it? So, your challenge for the day is to try this recipe and let us all know how it is. I haven't tried it, but am curious if it is any good. Let me know what you think ( I can't eat it myself at this point)....come on, be a guinea pig for the rest of us! Try it and post a review! :)




HAM & SWISS ROLLS
24 rolls mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds
Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, Worcestershire sauce and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil. Bake at 350 for 15-20 minutes until heated through.

Missy's Chicken Enchiladas

These enchiladas are a favorite of our family. Missy showed me how to make them sometime while she had her cancer. Someone in her ward brought them to her and she liked them so much, she got the recipe and learned how to make them. Jeff calls them ENCANCHILADAS and loves them! I just throw in the ingredients, but hopefully these ingredient measurements are pretty close.

2 or 3 cooked chicken breasts, shredded (I usually boil the chicken, but I have also used pre-cooked chicken breast pieces from the grocery store, super easy)
1 container sour cream
2 TBS. butter
1/4 C flour (just enough to mix with butter to make a paste)
Chili powder
2 cups cheddar cheese
1 pkg. flour tortillas
chicken boullion cubes


Have your chicken pieces shredded and in dish ready for assembly. Use the water used to boil chicken to make sauce. If you have none, just fill a stock pot with water and add chicken boullion cubes. Make paste with the flour and butter and stir into the simmering chicken water. Stir in sour cream and 1 cup of cheese. Add chili powder (just add a little at a time to taste and make as hot as you like). Simmer these ingredients for a few minutes and stir frequently. Have 9x 13 baking dish sprayed with Pam and ready to go. Have dish of chicken, remaining cheese and tortillas in assemly line. Take 1 tortilla and put chicken and cheese in, pour on some sauce, and roll up, place seam side down in pan and repeat until the pan is full. Pour remaing sauce over the enchiladas, leaving the tops of the tortillas above top of sauce. I like to top with cheese, then put in oven at 350 degrees until slightly browned and bubbly. No need to cover. You really can add or reduce how much cheese you like, etc. I hope you enjoy! Let me know how it goes!

Edee's Easy Chicken and Rice

Fast, Easy, and Delicious
We are trying to get our act together with our three month food supply. Actually buying food we like AND food that can be stored and rotated easily.This is a recipe I got from a sister in our ward. My kids really like it, too. Now that says something!
Chicken and Rice
1 can of canned Chicken Chunks (12.5 oz)
3/4 cup long grain rice (uncooked)
2 cups water
1 pkg. Lipton Onion Soup Mix (dry)
1 can Cream of Chicken Soup
1/4 tsp. Paprika1/4 tsp.
PepperMix all ingredients in pan and cover. Bake @ 375 degrees for 30-45 minutes (until rice is cooked).For a three month supply buy:2 #10 cans of rice12 pkgs. Lipton Onion Soup Mix12 cans Cream of Chicken Soup12 cans of canned chicken chunkspepperpaprikawaterThat's all you need and you have a meal for once a week for 12 weeks. Enjoy! By Edee

NO MORE LITTLE CEASARS PLEASE!!!! ;)

I have started this blog in hopes to preserve old family recipies, for sharing new ones and maybe being able to fix my family a good meal (no kids, little ceasars doesn't count! LOL) Please contribute and share and leave tips, I have wanted to compile a cookbook, but this seems so much smarter to me, so get cookin' and have fun! love, jenny