Wednesday, October 30, 2013

Sloppy Joe Cola Dogs

I LOVE my Fall Southern Living magazines.  They are always so festive and so full of fun recipes.  It seems like dinner is just not a huge priority at my house these days -  Just the dynamics of family members at home at different times.  I hate to spend a ton of time cooking - when no one is there to eat it!

I found this fun, easy recipe in my October Southern Living.  It was quick and easy and tasty - perfect combination!  I loved the added touch of coleslaw!



Sloppy Cola Joe Dogs (adapted from Southern Living)

1 medium red onion, thinly sliced ( I used only half)
1 1/2 lbs ground round
1 (6oz) can tomato paste
1 garlic clove, minced
1 Tbsp. Worcestershire sauce
1 cup Dr. Pepper
1/2 cup jarred sliced pepperoncini salad peppers
ground red pepper/salt to taste
8 hot dog buns or hoagie buns
store bought coleslaw

Brown ground beef and onion over medium-high heat  - stirring often.  Drain when meat is brown and crumbly;  Return meat mixture to skillet and add tomato sauce, garlic and Worcestershire sauce.  Mix well. Stir in Dr. Pepper and 1/2 cup water.  Cook for 6-8 minutes or until bubbly.  I let mine thicken.  Remove from heat and add pepperoncinis and salt and red pepper to taste.  Serve mixture over warm hot dog buns or hoagie rolls and top with coleslaw!!

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Tuesday, October 15, 2013

Stuffed Bell Peppers

I made Stuffed Bell Pepper YEARS ago - with ground beef, ketchup, rice, etc.  This recipe is with Italian sausage, diced onion and potatoes and the sauce is in the bottom of the crockpot - not in each bell pepper.  I thought this was a great new version.  Tiffany works at the church with me and she shared this recipe with me.  Also, I LOVE a good Crockpot recipe that I can make ahead of time.

Sorry for the poor pic - just couldn't get a good one!

Stuffed Bell Peppers

1 can (14.5 oz) crushed tomatoes
1 tsp dried oregano
salt and pepper
4 large red peppers ( my store was out of red :)
chopped onion
diced potato (about 6 oz)
1 cup fresh flat leaf parsley - roughly chopped
1/4 tsp crushed red pepper (optional)
1 lb Italian sausage

In a 5-6 quart slow cooker, combine crushed tomatoes, oregano and 1/4 each salt and pepper.   Cut the tops off the peppers and discard seeds.  If the peppers won't sit upright, slice a very thin piece off the bottom.  In a large bowl, add the onion, potato, parsley and crushed red pepper - toss to combine.  Add the sausage and mix to incorporate.  Add 1 cup of mixture into each pepper.  Place the pepper tops over the filling.  Cook until sausage is cooked through and peppers are tender - 5-6 hours on low or 3-4 hours on high.  Using two large spoons, transfer peppers to plates, letting any excess liquid drain into the sauce.  Stir the sauce and serve with peppers.

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Thursday, October 10, 2013

Mexican Corn

I made this yummy Mexican Corn this past week for a birthday lunch at preschool.  I got the recipe years ago from Phil - our dentist and friend.  Phil is quite the cook!  This was easy and yummy.  I made it the night before and baked it at preschool in our kitchen - just before eating.  This side dish would be great addition to any meal!!


Mexican Corn

8 oz cream cheese, softened
2 Tbsp butter, softened (or more if prefer)
3 Tbsp finely chopped onion
1 small can of diced green chiles
12 -16 oz frozen white/yellow corn
salt to taste
2-3 Tbsp salsa

Thaw and drain corn.  Mix all together and pour into a greased casserole dish.  Bake uncovered at 350 or 30 minutes or until hot and bubbly!

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