I thought maybe I ought to address this recipe, it has been taken down. I apologize to anyone who has come to my blog looking for this via Pinterest. I was using a family recipe at a restaurant I worked at and it was requested that I take it down after I was unceremoniously laid off by text. M.y apologies, there are other similar recipes out there, but mine will not be available on my blog.
I am posting this today, to skip posting anything for Sunday. If you have anything to ask me or B, you can comment on this post, email me at firstname.lastname@example.org , ask on twitter, or Facebook!
Today’s question was asked here.
What is your favorite dessert recipe?
Mrs. Lopez of Loving Life In Pink
Definitely a good question!! My favorite dessert recipe happens to be a family favorite. Brian’s mama, Jean, used to make this dessert every birthday he had along with another dish. I make it sporadically and for special occasions. It is not something I could eat every day, but definitely something I would make for a potluck, family gathering, at random, or a special occasion.
Gooey Butter Cake
1 yellow cake mix
1 stick softened oleo or butter
Mix above ingredients together, spread in buttered 9 x 13 greased pan. Moisten fingertips and the spreading of the mixture is easier.
1 box powdered sugar (1 pound)
1 8 oz pkg cream cheese
Mix above mixture and pour in pan on top of the cake mixture. The 2nd mixture should be very liquid-y. Bake in oven at 350 degrees until golden brown. You want it to look more like the pictures above.
If you make this recipe, let me know! I am always curious to know when other people make a recipe I post!
This is the final installation of quick and easy meals to cook using meat. Today, I am going to share a meal I ate when I was a kid. I apparently make it differently than the rest of the family, but my family loves it “my way”. It’s Potato Chip Casserole.
Potato Chip Casserole
1 pound ground beef
1 can cream of mushroom soup
1 can chicken noodle soup
1 can sweet corn, drained
1 1/2 cups uncooked elbow noodles
Sliced American cheese
-Preheat oven to 350° F.
-Cook your noodles according to the box.
-Cook your ground beef at the same time. Drain off excess grease.
-In a large bowl, dump chicken noodle soup, cream of mushroom soup, and drained canned corn. Add ground beef and noodles once they are fully cooked.
-Pour mixture into a casserole dish and spread evenly so the top is flat.
-Place sliced cheese over it in a single layer covering the entire top.
-Crush potato chips over the top of that in a layer to cover the cheese.
-Place in preheated oven for 20 to 30 minutes, or until cheese is melted.
I took a break from posting yesterday so I hope I didn’t lose anyone! Today is another meat post involving ground beef. It is another family favorite here. Even when I make a double batch for Charity and I, there is still only a little left for one or two sandwiches for B. Its my Homemade Sloppy Joes. A little backstory: I ate this recipe as a kid, just not in my own home. My aunt always made it and I spent a lot of time with her and my uncle during summers and on weekends. When I moved into my own place, I wanted her recipe. My dad always made it by just putting BBQ sauce with ground beef. No thanks. So, here is my aunt’s recipe:
Homemade Sloppy Joes
1 pound ground beef
1 tablespoon yellow mustard
1 tablespoon white vinegar
1/4 cup sugar (yes, sugar, trust me on this)
Ketchup (I have no measurement for this, I am sorry)
–Cook your ground beef in a skillet and drain the excess fat.
-Lower your temperature on the stove to LO; add the sugar, vinegar and mustard.
-Mix well and start adding ketchup. I always add enough to coat the beef. Mix well between adding in more ketchup. Taste it, if it tastes right to you, you are done. If not, add a little more ketchup, stir and taste. I have gotten to the point that I just add enough ketchup to make it look “sloppy”. I think its close to a cup.
-Serve on a bun or as we have always done, open face on a slice of bread.
I hope that I have given you all some ideas for some simple meals that don’t take a rocket scientist to make, or a chef.
This is another installment of the original question featured here. Today, I will share a recipe using pork. Its another family favorite. Especially the homemade BBQ sauce! It is another one that uses a crockpot, but the main thing is the sauce. Today’s is BBQ Country Style Ribs.
BBQ Country Style Ribs
-homemade barbecue sauce (or any barbecue sauce)
-boneless country style pork ribs
Jessica’s BBQ Sauce:
1 cup ketchup
3 tablespoons molasses
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 1/2 teaspoon spicy brown mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon liquid smoke
3 tablespoons local honey (or any honey)
Mix all of your ingredients together. Store in a resealable container.
To make the BBQ ribs, just put your country style ribs in your crockpot. If you are layering them, put a light layer of sauce between them. Otherwise, just cover the ribs barely. You will have lots of sauce leftover.
Cover and cook on LOW for 6-8 hours. Again, I recommend LOW and slow, but if you need to hurry, just use high for 3-4 hours.
When they are nice and brown, pull them from crockpot and add additional sauce over them.
I usually make a double batch of the sauce so that when we eat anything else that is deserving of BBQ sauce, we always have some on hand. I even made this last year for Christmas gifts!
Another take on this is to get a pork butt and cover it (slightly) with the BBQ sauce. Cook the same amount of time. Instead of immediately removing from the crockpot, shred it with 2 forks then put all the shredded pork into a bowl and mix with BBQ sauce. Serve it on buns and you have shredded pork sandwiches!
Ever made your own sauces? I love making mine, we still have half a jar of it!
We are trying a few new things here in our home. Mainly, saving money. I have been trying to do this for the last few years. I just really haven’t been doing all of the things together.
In my hometown, we used a lot of coupons. I followed the ads religiously and price matched with coupons. I scoured the Internet for numerous sources to print coupons and we really did save quite a bit of cash.
In Missouri, we really made an effort to eat more home cooked meals and eat out a lot less. But, we didn’t save as much because we went away from planning our meals and couponing.
Now, I have been trying to make things at home, from scratch. Not just food, but other things too. Which is why I made B deodorant.
I just need to bring it all together. Then, we can save tons of cash!
Anyways, what does this have to do with red kidney beans? Well, I have been trying to shrink down our pantry for awhile. We have a tiny apartment (456 Sq feet) so, we really don’t have a lot of space for things we only use occasionally. I need to whittle down our pantry to make way for things we eat regularly. We use the kidney beans in one recipe, we had 4 cans… Catching my drift? So, I scoured the Internet for a while and I found this recipe. Now, I made it slightly different. The family loved it, it was cheap, filling and easy to make. Here is the recipe with my additions:
Pasta with Red Kidney Beans
2 (14.5 oz) cans stewed tomatoes
2 (15.5 oz) cans dark red kidney beans
2 cups water
2 tablespoons fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/8 to 1/4 cup sugar
Salt to taste
2 cups elbow noodles
1. Put tomatoes, beans and water in a large saucepan. Do not drain the tomatoes or beans. Add parsley, garlic, pepper and thyme. Heat to a boil. Taste it. If it tastes tangy, add 1/8 cup of sugar. Stir, and taste again. If still too tangy, add more sugar. Not more than 1/4 cup total. Taste again before adding salt. Add salt.
2. Once it is boiling, add noodles, cover with lid and turn off burner. Stir a few times until noodles are tender.
3. Serve with cheese sprinkled on top.
Now, I added the sugar because it was very tangy and tart. You may not always need to add it. The key to cooking is taste, add a little bit of something and taste. You don’t want to always taste something before you heat it, the flavors aren’t melded together yet. Honestly, I didn’t follow the above recipe completely, everything is in there, but I didn’t measure except the water and noodles. This is partly because I couldn’t find a measuring spoon and mostly because once you add too much to something, it’s hard to get it back. I know my family’s tastes and I cook according.
Good luck and happy tasting!