Recipes from this morning's show :) Happy Father's Day to all you dads!

HOMEMADE SLOPPY JOE

SPAGHETTI SALAD

NASHVILLE HOT CHICKIN DIP

ICE CREAM BREAD

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 tablespoons brown sugar

2 teaspoons 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.

NASHVILLE HOT CHICKEN DIP

2 Blocks (8-oounces each) cream cheese, softened

2 ½ cups cooked, shredded chicken

2 cups mozzarella cheese, shredded

2 tablespoons cayenne pepper

1 cup Ranch dressing

½ cup panko plain bread crumbs

2 tablespoons butter, melted

1 large bag of frozen waffle fries, cooked

1/3 cup dill pickle relish for garnish

Mix the first 5 ingredients well and spread into a greased 8x8 baking dish.  In a small bowl, mix the butter and breadcrumbs.  Sprinkle over the dip mixture.  Cover with foil and bake for 25 minutes at 375.  Remove the foil and bake 5 to 8 minutes more or until breadcrumbs are browned.  Top with relish if desired, and serve with crunchy waffle fries. 

SPAGHETTI SALAD

1 (16-ounce) box spaghetti, cooked and drained

8-ounces of Zesty Italian dressing

¼ cup McCormick’s Salad Supreme seasoning

1 teaspoon each of salt and pepper

½ cup each of chopped bell pepper, green onion, squash, zucchini and tomatoes.

You can be creative and add any veggie you like J

Mix all ingredients together and refrigerate 6 hours or overnight.  Makes about 12 servings.

ICE CREAM BREAD

I know this sounds insane, but I promise, it works and it’s delicious! 

1 Pint of your favorite ice cream (I used Butter Pecan)

1 ½ cups self-rising flour

1 tablespoon sugar

2 very ripe bananas (optional) The bananas do make it more mosit

Mix all together with an electric mixer, pour into a greased loaf pan and bake at 350 for 45 minutes.  Let cool completely before cutting.  I like to wrap the bread in saran wrap overnight and serve it the next day.  You could even toast it and spread your favorite jam onto it.  Enjoy J

Recipes from this morning's show...Jambalaya, my Beer Bread, and White Beans with "Red Stuff Relish!"

JAMBALAYA

WHITE BEANS

“RED STUFF”

BEER BREAD

JAMBALAYA

8 boneless pork chops, cubed

1 lb. pack smoked sausage (I use Hillshire Farm)

1 large bell pepper, chopped

2 medium onions, chopped

1 bunch green onions, chopped

2 T minced garlic (fresh is best)

2 cups uncooked rice

Water

1 can cream of chicken soup

1/3 jar of the medium-sized picante’ sauce

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

2 T Cajun seasoning or to taste

Slice the sausage and sauté’ in a large ovenproof pot with a tight-fitting lid until browned.  Remove sausage with a slotted spoon, reserving as much grease in the pot as possible, and set aside. (This dish is best in a cast-iron Dutch oven or heavy-duty pan with a lid)  In a SEPARATE skillet, sauté’ pork chops in about 1 T oil over medium-high heat just until pinkness is gone.  Remove pork from skillet and put with sausage to the side.  Now add all chopped veggies and garlic to the sausage grease.  Sauté’ over medium-high heat until the veggies become very dark, stirring often.  This process takes about 15 minutes.  Now place the soup and picante sauce in a 4-cup measuring cup then add enough water until you reach the 4-cup mark.  Add this mixture and all the seasonings to the veggies, and bring to a boil.  It’s important to taste at this point after you have added all the seasonings.  It’s best if it’s a little salty because the rice will absorb a lot of the salt.  Once water is boiling, reduce heat and stir in rice.  Turn the heat down to a simmer and when most of the water has evaporates and the rice starts to come to the top.  Place the lid on the pot and put into a 350 oven for 30 minutes.  Turn the burner as low as it will go, put the lid on and cook for 30 minutes.   After 30 minutes, carefully remove the pot from the oven, remove lid and stir well.  Serves 8-10

BEER BREAD

1 stick butter

3 cups Bisquick

½ cup sugar

1 can beer, room temperature

Place a stick of butter in a loaf pan, and put in a 350 oven for about 5 minutes or until melted.  Mix remaining ingredients.  Pour over melted butter, and do not stir.  Bake for 50-55 minutes.

WHITE BEANS

16-ounce bag dried navy beans or ham beans

½ lb. smoked sausage, chopped

1 small bell pepper, chopped

1 small onion, chopped

2 T each of garlic powder, onion powder, salt and pepper

Rinse beans and throw out any bad ones.  Place in a large pot and cover with water; soak overnight.  The next day, rinse beans and drain well; set aside.  In a large pot, sauté’ the sausage, onion and bell pepper together until browned.  Add beans to this mixture and pour enough water in the pot just to cover beans.  Add seasonings, cover and cook on medium low for 1 ½ to 2 hours.  If you’d like the beans to be thicker, add 1 tablespoon cornstarch to ½ cup of water and stir into the beans.  Serve with “Red Stuff!”

“RED STUFF”

2 large fresh tomatoes, chopped

2 jalapenos seeded and chopped

1 onion, chopped

3 T sugar

White vinegar

In a bowl, place tomatoes, jalapenos, onion and sugar; stir well.  Cover with vinegar and stir once more.  Place in fridge for at least 4 hours or overnight.  This is wonderful over beans!