Barbecue Sloppy Joes

Do you want some fun piled on a bun?  Do you want a mamwich please?  Sorry to get that jingle stuck in your head, but I couldn't resist.  Here's the truth though, I'm not a huge mamwich fan.  I'm not even a huge traditional tomato-ey sloppy joe fan.  But these BBQ sandwiches--definitely a fan.  We just came back from a wonderful beach vacation where we did absolutely nothing besides play with the little one, read, and chase baby girl around and schlepp beach gear back and forth relax.  

Unfortunately, it took us a few days to get back into the groove of real life.  Enter the easiest homemade Mamwich ever!  First brown some ground beef.

Then, drain your beef and put into a slow cooker with some ketchup, brown sugar, and garlic powder.  Cook on low for 5-6 hours or on high for 2-3.  Diet Dr. Pepper makes good hydration for this strenuous cooking.  

 Serve on a nice toasty bun (with some pepper jack cheese if you're me).

Barbecue Sloppy Joes

2 lbs ground beef, browned and seasoned with salt and pepper

1 Cup brown sugar (loose, not packed)

1 Cup ketchup

1-2 tsp garlic powder

Combine all ingredients in a slow cooker for 5-6 hours on low, or for 2-3 hours on high.

This post is linked to the fabulous Amy @ A Little Nosh's linky party!  Check it out:  Inaugural Linky Party

Cheesy Taco Bake

I'm so ready for this summer to be over.  I'm definitely not a fan of heat in any form, so basically my oven hasn't been on more than a handful of times since April.  Oh, and by the by, I'm allowed to whine about summer because I don't complain in the winter.  I love winter foods and winter clothes and cold weather.  I like wearing scarves and knee high boots, and baking.  (We can still be friends, right??)  By the end of August, I'm usually in withdrawal from the oven and sick of grilled boneless skinless chicken breasts (we have these in some form at least twice a week).  So, I took it upon my self during a rainy day last week to put together one of our favorite quick and easy casseroles.  As a little side note, I'm generally not a casserole person-I like my foods distinguishable and separate.  Hubby, on the other hand would be happy with dinner smoothies.  Give this a shot for a cool fall evening.  It serves 4-6 people.  We generally both get dinner and make 3 small lunches out of it.

P.S.  I'm hitting up the beach with my family, so posting will be a little less...but I'll be back soon. :)

Cheesy Taco Bake

1 package macaroni and cheese (I use the 'blue box', but it's also good with Velveeta or Kraft deluxe)

1 lb ground beef (or turkey)

1/3 Cup taco seasoning (or 1 package)

3/4 Cup sour cream

1 1/2 Cup shredded cheese (divided)

1 Cup Salsa

Crushed Fritos or Tortilla Chips

1.)  Preheat oven to 400°

2.)  Brown your ground meat, and then drain.  Add the meat back into the pan and stir in the taco seasoning.

3.)  Prepare macaroni and cheese according to package directions, and then stir in 3/4 C of shredded cheddar and the sour cream.\

4.)  Spray a 8x8 square lightly with cooking spray.  Spread half of the macaroni and cheese in the bottom.  Top with ground meat.  Layer on the remaing macaroni.  Top with Salsa (use less or more according to your tastes) and then remaining cheese.  Finally sprinkle with the chips.  

5.)  Bake 15 minutes.

Alternative:  If you like your mac and cheese to have crunch to it, bake for 15 minutes without topping the casserole with salsa and cheese.  Then top and bake 5 more minutes until cheese melts.  

Mounds Pie-For Cheaters

I'm about to ruin what ever 'food blog cred' I have.  I made an easy pie using boxed pudding mix and cool-whip.  No fresh whipped cream from grain eating cows.  No lovingly whisking together a pudding from scratch.  Here's the thing, I'm not really a 'foodie'.  I enjoy cooking and eating, and sometimes that includes partaking of processed foods.  I read some wonderful blogs about eating organically and eliminating processed foods and those are some dedicated people.  I've been learning to make more things from scratch and I love to bake fresh bread and cook a batch of pancakes without Aunt Jemima's help.  But, sometimes you need a quick dessert or a 15 minute dinner and the help that boxes, cans, and bags can provide is invaluable.  For this dessert, I did make my own graham cracker crust (just because I love a thick, crunchy crust), but feel free to use a pre-made version or, even better, maybe, an Oreo crust.  The trick here is to allow the hot pudding to melt the chocolate, so you don't want to use instant pudding, you definitely want the cook and serve.  (See, it is practically homemade!)  What results is a creamy, rich, chocolaty, coco-nutty dessert.

It was born out of a "what's in the pantry" moment, so I didn't have toasted coconut or chopped mounds bars to top it off, but I'd highly recommend either one.

Mounds Pie

Graham Cracker Crust (recipe below)

1 box cook & serve coconut pudding

1 1/2 Cups milk

1 8oz Cool-Whip (thawed & divided)

1 Cup Milk Chocolate Chips 

Melt the chocolate chips in a double boiler or in the microwave.  Allow to cool to room temperature and combine with one cup of the cool-whip.  (The chocolate will seize a little if your Cool-Whip is cold-that's okay).  Spread on crust (it's okay if the crust is warm).  Combine pudding mix and milk in a saucepan and bring to boil over medium heat while stirring.  Gently pour the pudding into the crust.  Refridgerate at least 3 hours until set.  Top with remaining Cool-Whip and toasted coconut or chopped Mounds candy bars.  

Graham Cracker Crust

1 1/2 Cups fine graham cracker crumbs

2 Tbl. sugar

6 Tbl. melted salted butter

Preheat oven to 375°.  Combine ingredients and press into a pie pan (8 in for thick crust, 9 in for thick crust).  Bake 10-15 minutes until edges just begin to brown.

Friday Cocktail--Chocolate Russians

I've never been a big drinker, but I do enjoy a good drink once in a while.  Generally, a 'girly' drink or a Gin and Tonic are my poison of choice.  Usually if one of these aren't available, I'm happier with a Diet Coke or Iced Tea.  Sometimes though, there is just something that triggers the hankering for an adult beverage.  Yesterday it happened to be a trip to a local retailer.  Since I've become a stay-at-home-mom, I've had trouble getting used to the differences of daytime crowds.  When I was working, I would rush into a grocery store immediately after work, or at 8am on a Saturday, run through as quickly as possible and moan about the lack of registers the entire time.  Incorrectly, I assumed that between 8 and 5 on weekdays, the stores were deserted, just waiting on the lonely mom to wander through.  Incorrect might actually be an understatement.  I am baffled by the amount of traffic and people on weekdays.  The crowds are different, but the numbers are the same (and the registers are less!)  The thing is, for shopping, I still have that 'run through' mentality, so the meandering pace that can occur during the day absolutely drives me nuts.  On this particular visit, I went to a store I don't usually shop for some odds and ends.  Every single person wanted to talk to my daughter, and that's okay, albeit a little frustrating.  She is awfully cute, and way too friendly for her own good.  But, my quick trip turned into half an hour of just shopping.  Then came the check out.  Four items and $15 should be quick.  Unfortunately, day time shoppers still use checks-lots of them.  So, the two women in front of me slooowly wrote out their checks and then slooowly filled in their check registers (do people even know what these are anymore?!).  Then, it's my turn.  I try to swipe my card (hello, 21st century), and get a beep.  "You have to answer our survey question first," says the cashier.  Um.  Seriously?  
"What do you care most about when looking for jeans?"
"Not answering silly questions at the cash register."  (aka whatever answer happened to be third on the list)
Swipe card.  Beep.
"You have to entire your email address"
"No, thanks."
"Okay, just press no."
Press No.  Swipe card.  Beep.
"You have to say why you said no."
"I don't have time."
"Press the 'I don't have time option.'"

Seriously?  I'm going back to check books.  And, I wish I was exaggerating this encounter.  Here's a fun recipe for when you have a shopping trip or a day like this.  Oh, and you can make a virgin version, it's called chocolate milk.

Chocolate Russian
8 oz Chocolate Milk
1 1/2 oz  Coffee Liquour
1 1/2 oz Vodka
Whipped Cream

Mix the milk and alcohols together with ice, then strain and serve with a float of fresh whipped cream.

Buffalo Cheese Ball--A Tutorial

I love all things buffalo.  There is just something about that buttery hot flavor that just makes me smile.  One of my favorite meals is the buffalo chicken salad at Chili's Restaurant (sans Pico) and I haven't met a crispy buffalo wing I didn't like.  I have several dozen buffalo recipes bookmarked to try (including this awesome looking one here:  http://www.canyoustayfordinner.com/2011/01/31/buffalo-chicken-rolls/).  The problem is, hubby likes buffalo, but isn't a huge fan of overly spicy food, so I have to balance the flavor with the spice.  Sometimes though, simple is best.  A good friend of mine brought this cheese ball to my house years ago and it's become a quick go to favorite for appetizers and parties.  I'm also going to attempt my first step-by-step pictures, because a figured out a quick trick for making cheese balls to save your hands from getting a cream cheese manicure.

After you mix your cheeses together (this works for this recipe, but also for cheese balls coated in nuts or other toppings), sprinkle your remaining loose cheese on a large sheet of plastic wrap.  

Next, scoop your mixture into a reasonable ball shape and place in the middle of the plastic wrap.  

Use the plastic wrap to move the cheese around the ball, coating it.  Twist the corners of the plastic wrap together, forming a tight ball.  Refrigerate until firm.  

The amounts below are for a single family serving size.  I highly recommend doubling for a party or gathering, or for more than one a few person(s).  The nice thing is you can adjust all of the flavors in this recipe.  Increase or decrease the hot sauce according to your like of spice.  Make using fat free cheeses for low guilt.  Replace half of the cheddar cheese with crumbled blue cheese.  Don't even take the time to roll it into a ball--simply scoop out of the bowl with crackers.  

Buffalo Cheese Ball

1 8oz package cream cheese-slightly softened

1/4 C. hot sauce (I use Frank's Red Hot)

1 Tb. ranch dressing seasoning (dry)

1 C. shredded cheddar cheese (divided)

Mix the cream cheese with the hot sauce, the seasoning, and 3/4 C of  the cheddar cheese until combined.  Roll into a ball and coat with the remaining cheese.  Serve chilled with crackers/chips/celery. 

Animal Cracker Peach Crisp-for 2

Sometimes dessert just calls to you...even late at night, with nothing sweet in the house, and no desire to commit to a baking extravaganza.  Enter tonight's animal cracker peach crisp.  We had a few peaches left that were getting a little too soft, and with a 10-month-old in the house, animal crackers are pretty much a staple.  I didn't really want a "dessert" dessert, I was kind of hoping for a low guilt treat.  The animal crackers make a super mild topping that isn't too rich for the lightly sweet peaches.  It's definitely a recipe that will be a repeat in our house.    For best results, I would plop a huge dollop of fresh sweet cream on top, but my husband (who obviously hates things that are amazing) doesn't like whipped cream.  I know, I know, what person with a lactose tolerant stomach doesn't like cream whipped into delicious pillows of goodness, but he feels like it is a waste of stomach space.  Something to talk about in therapy, I guess.  I did drizzle a little Pampered Chef Caramel Sauce on top, mainly for decoration.  *Excuse the even worse that normal photograph, it was completely dark here in Pittsburgh!*

Animal Cracker Peach Crisp

Makes 2 servings (adjust as desired)

2 Large ripe fresh peaches

1 Cup crushed animal crackers (cracker style, not the shortbread style)

2 Tbl melted butter

2 Tbl sugar

Whipped Cream/Caramel Sauce/Ice Cream as desired

Preheat oven to 350°.  Chop each peach in a fine dice and place in the bottom of a oven proof dish (1 peach per dish).

Combine the crackers, the butter, and the sugar.  Divide and top the peaches with the mixture.  Gently pack down and bake 20 minutes.    Serve warm with whipped cream/ice cream/or caramel topping.  

Crispy, Chewy Brownies & Other Oxymorons

When I when in highschool (last May, obviously...of course I didn't graduate 10 years ago) oxymoron was definitely my favorite word.  You could sound super smart throwing out a word like that, plus it has moron (*hehe*) in it.  There's clearly nothing more mature than muttering "oxymoron" under your breath when some mentions highschool education.  As I've gotten older and started to enjoy baking I began to realize that when you're baking there is nothing better than a good oxymoron.  If you can make a rich mousse, or a light pound cake you've achieved success.  When I saw this recipe for Oooey Gooey Fudgey Brownies on the awesome blog How Sweet Eats it brought me back to an old recipe I've tried before.  I combined the two to come up with a crispy, yet wonderfully chewy brownie.  A hint is to use a separate spatula to fold in each addition, that way you have 3 extra spoons to lick.*  Enjoy!

Reese's Brownies with a Crispy Crust
1/2 Cup Salted Butter
3 oz unsweetened chocolate (I like Ghiradelli)
2 Cups sugar
4 eggs
1 Cup flour
1/2 Cup Milk Chocolate Chips
8 Reese's Cups
1 1/2 Cup mini marshmallows

Preheat the oven to 350°.  In a double boiler or the microwave melt the butter and the unsweetened chocolate.    In a separate bowl beat the eggs.  Using an electric mixer, beat the butter/chocolate mixture and the sugar until smooth and creamy.  Add in the eggs slowly.  Mix in the flour until combined.  Fold in the chocolate chips, the Reese's and the marshmallows.  Bake 35-40 minutes.

*I don't recommend consuming raw eggs.  You're on your own with that--well you'll be doing it with along with me, but not because I told you to!