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.