Sloppy Sams

These are supposed to be a vegetarian sloppy joe. I think they taste different and better. Mark laughed out loud and gave me a funny look when I told him what we were having for dinner the first time I made these, but he loves them, as do Russ and I.



Recipe and picture courtesy of allrecipes.com

Servings: 4
Prep: 45 min.

Ingredients:
3 cups water
1 cup lentils, rinsed
1 cup chopped onions
1 tbs. olive oil
2 cups chopped tomato
2 cloves garlic, minced
1/2 (6 ounce) tomato paste
1/2 cup ketchup
1 tsp. mustard powder (I don't have any so just threw some mustard in)
1 tbs. chili powder
3 tbs. molasses (I just used brown sugar)
1 dash Worchestershire sauce
salt and pepper to taste
4 hamburger buns split (or rolls or bread or crackers)

Directions:

1. Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, than reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.
2. Meanwhile cook onions with olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worchestersire sauce; Simmer 5-10 minutes until thickened.
3. Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired "sloppy joe" consistency. Serve on buns.

Daddy's Favorite Cake

SOUR CREAM CHOCOLATE CHIP CAKE

Ingredients for Cake:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup butter at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups chocolate chips

Ingredients for Topping:
½ cup nuts
½ cup sugar
2 tsp. cinnamon
¼ cup butter (only to be used with second half of mixture)

1. In mixer, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well. Then add sour cream.
2. In small bowl sift together flour, baking powder, baking soda and salt. Slowly add to wet ingredients. Mix in vanilla and chocolate chips.
3. Put one half batter in greased and floured bundt cake pan. Sprinkle half of topping on first half of cake and add remaining batter.
4. Bake at 350 for 30 minutes.
5. Melt ¼ cup butter and add to remaining topping mixture.
6. At 30 minutes remove cake from oven, pour topping mixture over cake and return to oven for 15 more minutes or until knife comes out clean.
7. Wait 10 minutes before removing from pan.

Thai Chicken Salad

This recipe really belongs to Chef S, but I had the document up and knew Chef Z wanted it. It's delish and a staple at our house. Thanks S!


2-3 chicken breasts, boiled or simmered in bouillon and shredded
1 pkg spaghetti or linguini noodles, cooked and cooled
1 ½ Tbs sesame oil
2 Tbs olive oil
2 Tbs sugar
½-1 tsp chili powder
2-3 Tbs soy sauce
2 Tbs peanut butter

Warm the oils, sugar, chili powder, and soy sauce in a small bowl in the microwave for about 45 seconds. Add the peanut butter and mix until smooth. Add the shredded chicken and noodles and stir into the sauce. Serve over lettuce.

Chef S wants to add a little note here - this recipe has evolved at our house over the years. My favorite lettuce to serve it over is the spring mix. You can use the rice noodles if you prefer. We also add shredded carrots, snow peas (which we've boiled for a couple minutes), cilantro on top, and squeeze lime juice on it. There are lots of ways to mix it up!

Mom's Jam Swirl Coffee Cake

Photo courtesy of bakingbites.com

INGREDIENTS:
2 ¼ cups sifted flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) butter
room temperature
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
1 cup (1/2 pint) dairy sour cream, room temperature
Jam

Cinnamon-Nut Topping:
½ cup chopped nuts
2 Tablespoons sugar
1 teaspoon cinnamon

Paula's Alternate Topping:
1/2 cup flour
1/2 cup sugar
1 tablespoon cinnamon
1 cube (1/2 cup) butter
1/3 cup oatmeal

Preheat oven to 350. If using a glass baking dish, preheat oven to 325. Butter and flour a 9 inch tube pan or a 13 x 9 x 2” baking dish. Set aside. Prepare topping. If using my topping recipe, then mix the flour, sugar, and cinnamon, then cut into the cube of butter. Then mix in the oatmeal. Set aside the topping. Sift and measure flour, sift again with baking powder, soda and salt. Cream butter with sugar. Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions alternating with sour cream, beating well after each addition. Spread half of batter in pan. Spread or drop jam on top, then sprinkle half of the topping over the jam. Spoon on remaining batter and sprinkle with remaining topping. Bake cake in tube pan 45-50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away from sides of pan when done. Cool 20 minutes before removing from pan. Serve warm or cooled. Makes 12 to 16 servings.

Call if you have questions

Love you,
MOM

Stuffed French Toast

Karla just brought us some of this deliciousness. Our jaws dropped when it hit our tongues and we are making it for tomorrow!

Stuffed French Toast

16 slices firm bread
4-6 oz. cream cheese
1 c. brown sugar
¼ c. maple syrup (REAL maple syrup)
1 stick of butter
Cinnamon and sugar
6 eggs
1 ¾ c. milk
1 tbsp. vanilla
Sour cream and some of your favorite berries

Melt the brown sugar, butter, and syrup in the bottom of an 11”x17” pan or cookie sheet that has sides. Cook it for 5 minutes in a 350 degree oven. Spread the mixture evenly around the bottom of the pan.

Spread the cream cheese on 8 slices of bread and sprinkle cinnamon and sugar (or cinnamon sugar) on the cream cheese. Top those pieces with the 8 other pieces. Place the sandwiches on the pan with the cooked mixture.

Mix the eggs, milk, and vanilla. Then pour that over the sandwiches. Let them sit for 40 minutes or covered overnight in the refrigerator.

Bake the sandwiches at 350 degrees for 30-40 minutes.

Serve them flipped over with the carmelized side facing up. Top them with sour cfream and the berries of your choice. Makes 8 sandwiches.

Vanilla Crepes

I've made these six times in the last six weeks. Can't stop the crepe fairy. Love my new crepe wand.



allrecipe.com


1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Chicken Tortilla Soup

You cannot mess this recipe up. I make it all the time and leave something out or add something extra. Here's the basics:

Chicken Tortilla Soup

4 cups chicken broth
1 can stewed tomatoes
enough Cream of Mushroom soup to make the broth the consistency of medium/thin gravy
2 Tablespoons chili powder
1 heaping teaspoon cumin
salsa to taste
cilantro to taste
1 Tablespoon red wine vinegar (left out and it's still tasty)
2 cups cooked chopped chicken or turkey
1 can drained corn (not in the recipe, but I always add it)

Mix all the above. Heat. Serve with tortilla chips, cheese and sour cream.


Here's some add-on's if you have them:
avocado
rice left over from last nights dinner
beans


Oh, by the way, I got this recipe from mom while looking for cheap meals. I don't really remember growing up with it though, but it's a keeper.