I found this recipe in the "Heart and Soul" cookbook from Moreland 4th Ward published in 2001 or 2002. This recipe was submitted by Karen Hunt and it's one of the best I've found for Sloppy Jo's.
1 1/2 lb hamburger
2 Tbsp dried onions
1 cup chopped celery
1 can tomato soup
1 small can tomato sauce (8 oz)
1 Tbsp sugar
1 Tbsp chili powder
Crumble and brown hamburger,onion and celery in pan. After browning is complete, add soup, sauce, sugar and chili powder. Stir together and heat thoroughly. Serve hot on hamburger buns.
Tuesday, July 29, 2008
Tuesday, July 22, 2008
Almond Coconut Brownies
Ingredients:
1-1/2 cups butter
4 squares (1 ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.
1-1/2 cups butter
4 squares (1 ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.
Thursday, July 10, 2008
No Fuss Strawberry Bars
1/2 cup butter softened
1/2 cup packed brown sugar
1 egg
1 package white cake mix
1 cup crushed corn flakes ( I used 1 cup finely blended oatmeal)
1 cup strawberry jam (or jam of your choice)
Cream butter and sugar. Add egg and mix well. Add dry cake mix and cornflakes. Press half of dough in 9 X 13 pan. Spread jam over dough and top with remaining dough. Press down to form top crust. Bake at 350 for 30 minutes or until golden brown.
1/2 cup packed brown sugar
1 egg
1 package white cake mix
1 cup crushed corn flakes ( I used 1 cup finely blended oatmeal)
1 cup strawberry jam (or jam of your choice)
Cream butter and sugar. Add egg and mix well. Add dry cake mix and cornflakes. Press half of dough in 9 X 13 pan. Spread jam over dough and top with remaining dough. Press down to form top crust. Bake at 350 for 30 minutes or until golden brown.
Tuesday, June 24, 2008
Lime slush
6 oz frozen lime-aid
9 c. water
3 c. sugar
Mix and freeze. Take from freezer 1/2 hour before serving and add 2 - 2 liters of sprite. Float a lime and a cherry.
This tastes just as good with diet Sprite for less sugar! Yummy!
9 c. water
3 c. sugar
Mix and freeze. Take from freezer 1/2 hour before serving and add 2 - 2 liters of sprite. Float a lime and a cherry.
This tastes just as good with diet Sprite for less sugar! Yummy!
Friday, June 13, 2008
Soggy-Bottom Biscuits
1/2 cup butter
1 cup orange juice (you can use any flavor)
1 cup sugar
Bring to boil and pour into 9x13 pan.
2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk
Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.
You can also double the recipe if you like it a little more gooey.
1 cup orange juice (you can use any flavor)
1 cup sugar
Bring to boil and pour into 9x13 pan.
2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk
Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.
You can also double the recipe if you like it a little more gooey.
Tuesday, April 22, 2008
Whatchamacallits
The recipe I got this from actually called them O'Henry's...but I already have a recipe called O'Henry's that's nothing like these and these remind me totally of the Whatchamacallit candy bars....so hence the name I picked.
1 c. Karo syrup
1 c. sugar
1 c. peanuts (chopped)
1 c. peanut butter
3 c. Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. peanut butter chips
Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan.
Combine chocolate chips and peanut butter chipsin a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.
Easy Alfredo Sauce
1/2 c. butter
1 (8 oz) Package Cream Cheese
2 tsp. garlic powder
2 c. milk
6 oz. grated parmesan cheese
ground black pepper (optional)
Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk slowly, stirring continuously. Stir in parmesan. Remove from heat when sauce reaches the consistency you want. Remember it will thicken very rapidly when cooled. If you overcook...thin with milk.
I like to serve this with chicken and fettucine noodles. I marinate the chicken tenders in zesty italian dressing and then either grill or sautee them...slice...and serve over the noodles.
1 (8 oz) Package Cream Cheese
2 tsp. garlic powder
2 c. milk
6 oz. grated parmesan cheese
ground black pepper (optional)
Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk slowly, stirring continuously. Stir in parmesan. Remove from heat when sauce reaches the consistency you want. Remember it will thicken very rapidly when cooled. If you overcook...thin with milk.
I like to serve this with chicken and fettucine noodles. I marinate the chicken tenders in zesty italian dressing and then either grill or sautee them...slice...and serve over the noodles.
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