Super Sloppy Joes

Recipe courtesy of Rachael Ray 

Total: 25 min 

Prep: 10 min 

Cook: 15 min 

Yield: 4 super sloppy sandwiches 

Ingredients:

1 tablespoon extra-virgin olive oil, 1 turn of the pan 

1 1/4 pounds ground beef sirloin 

1/4 cup brown sugar 

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning 

1 medium onion, chopped 

1 small red bell pepper, chopped 

1 tablespoon red wine vinegar 

1 tablespoon Worcestershire sauce 

2 cups tomato sauce 

2 tablespoons tomato paste 

4 crusty rolls, split, toasted, and lightly buttered 

Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad

Directions:

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

White Chocolate Macadamia Cookies

 

Ingredients:

• 1/2 cup butter
• 3/4 cup brown sugar
• 1/2 cup Crisco
• 1 egg
• 1 1/2 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chips
• 7 ounces chopped macadamias

Bake at 350 for 10-12 min

Soft Chocolate Sugar Cookies

LifeMadeSimpleTeam

Prep Time:1 hr 15 mins

Cook Time:10 mins

Total Time:1 hr 25 mins

Servings:  cookies

 

Calories: 180kcal

INGREDIENTS

• ▢1/2 cup unsalted butter - melted
• ▢1/2 cup unsalted butter - room temperature
• ▢1 cup brown sugar - packed
• ▢1/2 cup granulated sugar
• ▢2 large eggs
• ▢1 1/2 tsp vanilla extract
• ▢1/2 tsp expresso powder
• ▢2 cup all purpose flour
• ▢3/4 cup +2 tbsp unsweetened cocoa powder
• ▢1 tsp baking soda
• ▢3/4 tsp salt
• ▢1/3 cup granulated sugar - for rolling

INSTRUCTIONS

• In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugars until light and fluffy, about 4 minutes.
• Add in eggs, one at a time, mixing well after each addition. Add vanilla and espresso powder, mix until combined.
• In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until a soft dough forms.
• Cover the dough with plastic wrap and refrigerate for at least 1 hour. Refrigerate dough for one hour.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats, set aside.
AD
• Using a standard size cookie scoop (#40 or 1.5 tablespoons), scoop dough and roll in the granulated sugar, if desired. Place on prepared sheet, then bake for 8-10 minutes. The cookies should be soft in the center but set on the edges.
• Remove from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Aunt Patty's Filled Cookies

•  2 sticks oleo (Parkay)
• 2 cups sugar (granulated)
• 1 cup sour cream
• 3 eggs
• 1 tsp vanilla or lemon extract
• 5 cups flour
• 1 tsp baking soda

1. Cream the oleo.  
2. Add sugar; cream again.
3. Add eggs one at a time.  Cream again.
4. Add vanilla.
5. Sift the flour then measure.
6. To measured flour, add baking soda and sift again.
7. Into creamed mixture, add half the sour cream.  
8. Add the rest of the flour and the remaining sour cream.
9. When you add the rest of the sour cream, you will need to mix by hand.
10. Chill for 2 hours.
11. Roll out some dough and cut into circles and place filling of your choice.
12. Place another plain circle that has an opening in the center (I use a straw to make this hole) on top of a filled circle and press around sides to seal.
13. Bake at 375 for 18 minutes.

Chocolate Banana Bread

Chocolate chips and cocoa powder give this chocolate banana bread deep chocolate flavor, while the addition of sour cream makes it tender.

Servings: Make one 9 x 5-inch loaf

Total Time: 1 Hour 30 Minutes

INGREDIENTS

1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup natural unsweetened cocoa powder, such as Hershey's (see note)
1 teaspoon baking soda
1 teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup mashed very ripe bananas, from 2-3 brown bananas
½ cup sour cream
1 teaspoon vanilla
½ cup semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
2. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
3. In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
4. Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.
5. Note: There are two types of unsweetened cocoa powder: natural (such as Hershey's) and Dutch-processed. Dutch-processed will not work in this recipe.
6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

NUTRITION INFORMATION

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• Per serving (12 servings)
• Calories:273
• Fat:13 g
• Saturated fat:8 g
• Carbohydrates:37 g
• Sugar:24 g
• Fiber:2 g
• Protein:4 g
• Sodium:327 mg
• Cholesterol:58 mg

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Cream Cheese Cookies

Author: Courtney Whitmore

Pillowy soft cream cheese cookies that melt in your mouth! 

SERVINGS  cookies

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PREP TIME15 mins

COOK TIME10 mins

CHILLING TIME1 hr

TOTAL TIME1 hr 25 mins

INGREDIENTS

  

• 1/2 cup butter, softened - (1 stick)
• 4 ounces cream cheese, room temperature
• 1 cup granulated white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 1 3/4 cup cake flour

INSTRUCTIONS

 

• Line baking sheet with parchment paper. Cream together butter and cream cheese with electric mixer. 
• Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine. 
• Once incorporated, refrigerate dough for at least an hour.
• Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up. 
• Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully. 

NOTES

If you want, you can cut back on the almond extract, leave it out, or swap it for vanilla or even a lemon extract! These cream cheese cookies are delicious frosted or not!

NUTRITION

Calories: 75kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 3mgPotassium: 23mgFiber: 1gSugar: 9gVitamin A: 11IUCalcium: 7mgIron: 1mg