Recipes from this morning's show :) I love a good, messy homemade sloppy joe once in a while!

Vidalia onion Dip

Homemade Sloppy Joes

BBQ Macaroni Salad        

No-Bake Blueberry Cheesecake

 

VIDALIA ONION DIP

1 cup chopped Vidalia onion (or sweet onion if Vidalia is not in season)

1 cup mayo

1 cup Swiss cheese, shredded

1 cup grated Parmesan cheese

1 teaspoon pepper

Pita chips, Waverly or Ritz crackers for dipping J

Stir all ingredients together and spread into a small, greased baking dish.  Bake at 325 for 45 minutes to 1 hour or until the top is brown and bubbling.

HOMEMADE SLOPPY JOES

2 tablespoons butter

2 lbs. ground sirloin

1 tablespoon flour

½ cup of chopped green or red bell pepper

½ cup chopped onion

1 cup Ketchup

1 tablespoon A-1 Steak sauce

½ cup water

2 tablespoon s brown sugar

 

2 teaspoon chili powder

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon each of salt, pepper, garlic powder and onion powder

¼ teaspoon crushed red pepper, optional

3 tablespoons tomato paste

Rolls

Spray a skillet with cooking spray and add the butter.  Heat over medium high heat for 1 minute and add the ground sirloin, bell pepper and onion.  Stir often for 8 to 10 minutes until browned.  Add the flour and the remaining ingredients.  Simmer on low for about 30 minutes.  Serve on fresh-baked buns from your local grocery store’s deli.

BBQ MACARONI SALAD

1 (8-ounce) box elbow macaroni, cooked and drained

1 cup frozen corn, thawed

½ to 1 cup fresh tomato, diced

½ teaspoon each of salt, pepper, garlic powder and Cajun seasoning

½ cup green onions, chopped

¼ cup chopped fresh cilantro (optional)

½ to ¾ cup of your favorite BBQ sauce (I use Sweet Baby Ray’s)

After macaroni is cooked and drained well, place in a large bowl and toss the next 6 ingredients together with the macaroni.  Start with ½ cup of BBQ sauce then add more if you’d like.  Refrigerate at least 2 hours or overnight.  Stir well before serving.  Enjoy J

NO-BAKE BLUEBERRY CHEESECAKE

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip

1 teaspoon vanilla extract

1 can blueberry pie filling

1 Graham cracker pie crust

Beat together cream cheese and sugar until smooth.  Fold in the vanilla and Cool Whip.  Spoon the filling into the prepared graham cracker pie crust and spread the blueberry filling on top.  Place in the fridge overnight or at least 3 hours.

 

 

 

Recipes from today's show :) Happy Mother's Day to all you moms!!

CHICKEN & DRESSING CASSEROLE

SWEET & TANGY GREEN BEANS

CARROT SOUFFLE’                  

CRANBERRY-PINEAPPLE JELL-O SALAD

 

CHICKEN & DRESSING CASSEROLE

1 Large (14-ounce bag) of Pepperidge Farm Herb-Seasoned Stuffing

1 Stick Real butter melted in 1 ½  cups  hot water or chicken broth

¼ cup chopped green onions

½ cup diced celery

½ cup real mayo

¾ t. salt & pepper

2 ½ cups cooked chicken, chopped

2 eggs

1 ½ cup whole milk

1 ½ to 2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water or broth and set aside.  Combine with onions, celery, mayo, salt and pepper;  mix well with stuffing mixture.  In greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that.  Top the chicken with the rest of the stuffing mixture.  Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 350 for 40 minutes.  Take out and spread with grated cheese and bake 10 minutes longer.  Let it sit for 10 minutes before cutting.   This serves 9 to 12, depending upon how you cut and serve it.

SWEET & TANGY GREEN BEANS

8 slices bacon, chopped

1 large onion, sliced

¼ cup white vinegar

½ cup sugar

1 lb. frozen green beans (I like the Italian cut)

Boil green beans according to package directions, drain and place in a serving bowl.  Cook bacon and onion in a large skillet over medium heat, stirring often until bacon is crisp.  Remove bacon and onion with a slotted spoon and place on paper towels, reserving drippings in skillet.  Combine vinegar and sugar and pour into drippings; bring to a boil.  Remove from the stove and pour over the green beans.  Top with the bacon and onions.  Serves 8.

CARROT SOUFFLE’

1 pound bag frozen sliced carrots (never use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. self-rising flour

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1 quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

CRANBERRY-PINEAPPLE JELL-O SALAD

1 (20-ounce) can crushed pineapple, drained but save the juice

2 small boxes strawberry Jell-O

1 (16-ounce) can whole berry cranberry sauce

2/3 cup chopped walnuts

Drain the pineapple very well, reserving the juice.  Add enough cold water to the pineapple juice to equal 3 cups.  Pour into a sauce pan and bring to a boil.  Place the Jell-O in a large mixing bowl and add pineapple juice and water mixture to the Jell-O.  Stir for 2 minutes and then stir in the cranberry sauce, mixing well, and then stir in the nuts.