Sunday, June 17, 2018

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


3 comments:

  1. Look forward to seeing your recipes from today's show. Thanks.

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