Friday, November 14, 2008

Not-So-Sloppy Joes

I'm not a big fan of messes, especially when it comes to my food. I was so excited to find this sloppy joe recipe that wasn't all that sloppy! Freezes well for up to 3 months.

Source: adapted from
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yields: 8 servings

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

1. Saute onion until in a large skillet until it begins to soften. Place ground beef in skillet with onion. Cook until evenly browned, stirring to crumble. 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.

Sunday, November 9, 2008

Everything but the Kitchen Sink Chili

...formerly Lawson Famous Chili...
This is a recipe I created by just throwing everything that sounded good into the crockpot. It can be daunting looking at the ingredients list but obviously all the different ingredients are optional. Pick and choose, use only what you have or throw everything in there!

This recipe makes a LOT of chili! I recommend freezing half of it in ziploc freezer bags - keeps for up to 3 months.

1 pound ground beef or turkey
1 pound spicy Italian sausage
2 15-ounce cans chili beans, drained
1 28-ounce can BBQ baked beans
1 14-ounce can diced tomatoes, undrained (try garlic or oregano/basil!)
1 6-ounce can tomato paste
1/2 to 1 large yellow onion, chopped
3 to 5 cloves garlic, minced
2 cubes beef bouillon
1 can/bottle dark beer
1/2 cup strong brewed coffee (I just use what's leftover in the coffeepot from the morning)
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons Tabasco sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 to 3 tablespoons chili powder
1 teaspoon white sugar
1 teaspoon paprika

Brown meat and sausage together; drain. In a large stockpot or slow cooker, combine all ingredients. Cook 2 to 4 hours.

Garnish with:
Sharp cheddar cheese
Sour cream

Tuesday, November 4, 2008

Pumpkin Spice Cheesecake Swirl Brownies

Source: another blog - click the link and check out awesome pictures of the brownies.
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon

6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

1. Preheat oven to 350F. Grease an 8x8" square metal baking pan.
2. Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
3. Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
4. Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.