This is another one of Michelle's recipes but I really love it. It's quick, easy, and not to mention tasty. Those are the best meals ever!
1 lb ground beef
1/2 Cup ketchup
1/2 Cup water
2 Tbsp vinegar
1/4 tsp chili powder
1 tsp dry mustard
1 med onion
3/4 tsp salt
1/8 tsp pepper
1 Tbsp flour
Barely mix together. Simmer slow about 30 minutes. Serve on buns. Usually makes enough for a generous 8 buns. Click here for another good sloppy joe recipe.
Monday, December 20, 2010
Guacamole Dip
This is the best guacamole ever! Just try it. You'll love it.
3 avacados- peeled and mashed
3 avacados- peeled and mashed
1 lime, juiced (or just lime juice)
1 tsp salt (I use kosher or sea salt)
1/2 cup diced onion
3 tbsp chopped FRESH cilantro
2 roma tomatoes, diced
1 tsp minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together avacados. Add lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.
Christmas Morning French Toast Bundt
This is Devin's family's tradition and I am all for it. It tastes so good to have this hot sticky french toast for breakfast. Yum! You'll have to try it and maybe it can become a tradition of your own.
24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla
Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.
24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla
Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.
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