Wednesday, December 29, 2010

Southwestern Sloppy Joes with Honey Lime Coleslaw

It seems like I've started most of my posts lately with "I don't normally like such-and-such" or "Ben doesn't usually eat yada-yada". This post is no different.....

Ben is not a fan of sloppy joes. I think I've asked him why about 10 times in the course of our relationship. Do I remember? Nope. Either I'm a very bad wife or the answer was just that vague.

Anyway, when I saw this recipe on Debbi Does Dinner I was fairly sure that this sloppy joe would be the exception. And I was RIGHT! Boo-yah! In fact, Ben's review, simply stated, "This is good. And not just for a sloppy joe."

I didn't take a picture, sorry, but Debbi has two yummy pictures on her post.


Southwest Sloppy Joes with Honey Lime Coleslaw

Honey Lime Coleslaw:

2 tbsp. mayonnaise

2 tbsp. sour cream (or use all mayo)

3 tbsp. honey

2 tbsp. lime juice

2 tbsp. chopped cilantro

Salt and pepper

Pinch of cayenne

about 4 cups of coleslaw mix

Sloppy Joe

1 lb. ground turkey

1 onion, chopped

1/2 cup ketchup

1 can black beans

1/2 cup frozen corn

1 can diced green chiles

1 tbsp. brown sugar

2 tsp. mustard

1 tsp. ground cumin

Salt and pepper

Combine coleslaw mix and coleslaw ingredients, mix and refrigerate until ready to use.

Cook ground turkey and onion. Add the rest of the ingredients, stir to combine. Let simmer for about 10 minutes or until it thickens and is the desired consistency. Serve on sandwich thins with coleslaw on top if desired.

Monday, December 13, 2010

Crockpot BBQ Country Ribs

These were so yummy! They rekindled my desire to us my CrockPot more often. I pulled this recipe off of the 365 Days of Crockpot blog, which, I recently discovered, is written by a girl who lived in my Freshman dorm at BYU. You can see the original recipe here. Below is how I made them.

(Sorry I have no picture. Go to the link above if you want one.)

Crockpot BBQ Country Ribs

2 lbs boneless country-style pork ribs

1/4 cup red wine vinegar

2 tsp ground mustard

2 tsp onion powder
1/2 tsp salt

1/4 tsp pepper

1/4 cup brown sugar

8 oz BBQ sauce (I used Sweet Baby Ray's because that's what I had on hand).
In a small bowl, stir together the vinegar, mustard, onion seasoning, salt, pepper, brown sugar, and bbq sauce. Place the pork ribs in the bottom or your slow cooker. Spoon the sauce over the top of the ribs and coat really well. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Friday, December 10, 2010

Mint Chocolate Chip Cake Mix Cooies

These are so yummy! Super fast and easy to make. We gobbled them right up!

1 box chocolate cake mix (any variety)
2 Tbsp brown sugar
1/3 C oil
2 eggs
2 Tbsp water
1 (10 oz) bag Nestle dark chocolate and mint morsels

Mix cake mix, eggs, oil, and water until soft dough forms

Fold in morsels. Drop by spoonful onto ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Tuesday, December 7, 2010

Carrot Cookies with Orange Glaze

These are the cookies I brought to the cookie exchange. I decided to try a new recipe. I thought they were just so-so.
This recipe came from The Daily Dish blog.

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 1/2 cups shredded carrots (about 3 medium carrots)
1 egg, beaten
1/2 teaspoon pure vanilla extract
2 teaspoons baking powder
2 cups flour

1 cup powdered sugar
grated zest of one orange
2 T freshly squeezed orange juice

Preheat oven to 375 degrees.

In a mixing bowl, beat together the butter and sugar. Add the shredded carrot, egg and vanilla and mix well. Sift in the baking soda and flour and stir until combined.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake 10 minutes. Remove from oven and let rest for a minute on the cookie sheet. Remove to a wire rack to cool completely.

To make the icing, measure the powdered sugar into a small mixing bowl. Add zest and juice and stir until a glaze consistency. Spread, drizzle or pipe onto cooled cookies.

Monday, December 6, 2010

Molasses Cookies

As most of you know my mom died in December. She went in the hospital 7 years ago today and never came back home. I wanted to do something in her memory so I baked one of her most favorite cookies. She would have loved to have shared them with you. I wish you all could have known here. She was a pretty special person.

Molasses Cookies

Beat together well:
1 1/2 cups Vegetable Oil
1/2 cup molasses
1 cup sugar
1 cup brown sugar
2 eggs

Here's a hint I think I learned from Martha Stewart - spray your measuring cup with PAM before you measure the molasses and it will slide right out.

4 cups flour
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt
2 teaspoons cinnamon
4 teaspoons baking soda

Roll into balls and drop into some granulated sugar. Place approximately 2 inches apart on cookie sheet and bake in a 375 degree oven until cookies have definite cracks and the edges aren't burnt. 6-7 minutes.

Friday, December 3, 2010

Cookies People... We need the Cookie recipes

Everyone in the cookie swap please post your cookie recipes.  They were all delicious and it seems I need to make them all to satisfy my husband's poor little sob story and how he didn't get any.
I'll start with my recipe:

Chocolate Peanut Butter Cookie Treats

1 pouch betty crocker peanut butter cookie mix
3 tbsp vegetable oil
1 tbsp water
1 egg
1 cup semisweet choco. chips
1/4 cup butter or margarine
1/4 cup peanut butter
1 tsp vanilla
1 1/2 cups powdered sugar

1. Heat oven to 375.  In large bowl stir cookie mix, oil, water and egg until soft dough forms (or you can use your own peanut butter cookie recipe and make the dough from scratch)
2. Shape dough into 1 inch balls.  On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8-9 minutes or until edges are light golden brown.  Cool 2 min.  Remove from cookie sheets to cooling racks.  Cool completely, about 15 min.
4. In small microwavable bowl, melt choco. chips, butter, and peanut butter uncovered on high 1 min. to 1 min 30 seconds; stir until smooth.  Stir in vanilla.
5. Frost the cooled cookies with the chocolate frosting and then immediately place the cookie in a bowl of the powdered sugar and toss around to coat (or you could do this in a ziploc bag and shake it around).
6. Repeat until all cookies are frosted and then coated in powdered sugar.  Right before serving I always top each cookie with a little more sugar because it tends to be absorbed by the chocolate rather quickly.