Sloppy Joe's

 

The BEST and very easy. You will never make Sloppy Joe's from a can again. 

 

Ingredients:

1 pound ground beef

1 whole medium onion, chopped 

1 teaspoon salt

1 T brown sugar

1 T apple cider vinegar

1 T Worcestershire sauce

1 T yellow mustard

1 cup ketchup

6 hamburger buns 

Sliced mild or sharp cheddar cheese 

Directions:

In a medium skillet or braiser over medium heat, brown the ground beef and onions. Break up the ground beef into small pieces while cooking. Drain off fat when browned. Add remaining ingredients into the ground beef and mix well. Cover and simmer on low for 30-45 minutes. Stir occasionally.

Meanwhile, butter and toast buns. Serve with grated or sliced cheddar cheese and a squirt of yellow mustard on top of the meat mixture.

Sloppy Joe Sticks: 1 loaf of French bread sliced down the center and butter. Spread sloppy Joe mixture on both sides and cover with cheese. Bake at 350 for 10-15 minutes until the bread is toasted and cheese is melty. Slice it into bread servings and serve hot.

Sloppy Joe Hand Pies: Refrigerated pie dough or Frozen hand pie dough from Goya. Press out into a larger circle, spread sloppy joy mix in center, top with grated cheese and bake at 400 for 12-14 minutes until hand pie is golden brown. 

Sloppy Joe Grilled Cheese: Sourdough bread, softened butter with shredded cheddar cheese and 1/3 cup of warm sloppy Joe filling. Spread butter on the bread. Place cheese and filling between bread slice and griddle on both side until golden, toasted and cheese has melted. 

Serve with potato chips and pickle slices.

 

Italian Pie

Italian pie is a favorite for an Italian Easter dinner. 

This is of my favorite recipes. 

From Publix Apron's recipes. 

Turkey pepperoni works well in this recipe.

Ingredients:

1 1/4 pounds of meatloaf blend or ground beef

1/2 cup pepperoni, coarse chop

6 slices salami, coarse chop

1 (10 oz box) frozen, chopped spinach, defrosted and squeezed through a potato ricer

1 teaspoon dried Italian seasoning

1/4 cup diced pimentos, drained

1 (13.75 oz) bruschetta spread. 

2 eggs

2 cups Italian-blend cheese

1 ready-to-bake rolled pie crust (in the refrigerator section)

Directions:

Break defrosted and dry spinach into small pieces.

Preheat oven to 425.

In a large skillet add ground meat and Italian seasonings, brown until no longer pink. Drain mixture if needed.

Stir into meat mixture pimentos, pepperoni, salami, spinach and brushetta spread. Cook 1-2 minutes; until thoroughly heated. 

Transfer into a glass bowl and set aside to cool for 5-7 minutes.

When cool, stir in eggs and cheese and transfer to a baking dish (8x10). 

Unroll pie crust over meat mixture. Stretch dough to fit or use second roll in box to cover (if needed). Make sure it overlaps sides and press edges together. 

Cut a few slits into the center of crusts.

Bake 25-30 minutes until bubbly and crust is golden.

 

Baked Chili Dogs

 Ingredients:

6 or 8 hot dogs

6 or 8 hot dog buns 

1 small onion, chopped

Dill pickle relish

Mayo and mustard to taste

3 or 4 slices of American cheese

2 cans of chili (homemade or your favorite canned chili)

1 1/2 cups grated cheddar cheese (we like mild)

Garnish with diced pickled jalapenos to make it Texas style

Directions:

Preheat oven to 375.

Pre simmer the hot dogs in water on the stove. Just to warm.

Heat the chili in another saucepan on low.

In a large baking dish arrange the hot dog buns. Spoon and spread mayo, mustard and dill pickle relish inside of each bun.

Place a warmed hot dog in each bun. Sprinkle a few onions on top of the hot dogs and more relish, if you prefer. 

Add a half a slice of American cheese on top of each hot dog.

Spoon warmed chili over the hot dogs and cheese slices.

Top with grated cheddar cheese.

Bake for 20-30 minutes, until hot and bubbly. Garnish with diced pickled jalapenos.