Friday, May 22, 2015

So Easy-Noodle Slaw!

I love this tangy salad recipe.  You make it the day before and it's great when you need to take something to a covered dish dinner.  It's always popular!  Enjoy!

Marcia's Noodle Slaw

1 bag of broccoli slaw or a bag of mixed cabbage slaw
1 bag of crumbled ramen noodles 
1/4 C  chopped nuts
1/4 C sunflower seed kernels
Kraft Poppyseed Dressing or your favorite Sweet and Sour creamy dressing

Friday, May 15, 2015

3-Ingredient BBQ Ham Sandwiches

  We've had a busy week!  I know you have those busy times, too.  That's why I thought I would share a super easy sandwich recipe;  we can all use another easy recipe in our files, right?! 
  My mom first made these hot sandwiches for our family as I was growing up, and then I fixed them over the years for my sons (notice, I didn't say,"family" because my,"picky eater" doesn't like them).  Everyone else is a fan!  Get out your skillet!

BBQ Ham Sandwiches
-1 lb. chipped or shaved deli ham
-1 regular-sized can Hunts Manwich 
-brown sugar to taste (about1/2 C)

Dissolve brown sugar into sauce in a non-stick skillet.  Add ham and cook until hot. Sauce will start to caramelize.  Serve on buns.  You're done! 
Oh, OK!  Add some carrot and celery sticks or a pickle to dress the plate up!

Friday, May 8, 2015

Mom's Yummy Stuffed Peppers

My mom's stuffed peppers are pure comfort food!  I love her vegetable soup, too!  Thanks Mom!  Happy Mother's Day!

Assemble your ingredients and then clean the bell peppers.  They will go into a glass casserole in a thin layer of water.  Place them in a 350 oven until they soften up.  Remove from the oven and drain and pat dry before stuffing.

Stuffed Peppers
1 1/2 lb. ground beef
1 C cooked and cooled rice
1/2 yellow onion, diced fine (1 TBSP butter)
1 can tomato sauce
1/2 C Italian bread crumbs
-Sea salt and black pepper to taste
-Extra tomato sauce, ketchup, leftover marinara with brown sugar for topping
-garlic salt for final sprinkle on top

  Mix the ground beef, rice and onion (that's been microwaved for 1 minute with a TBSP butter in a glass micro proof measuring cup),salt and pepper in a mixing bowl.  Place 1/3 of the mixture in a separate bowl and add the Italian bread crumbs (and a little extra rice if needed).

Roll the mixture with the crumbs into meatballs (sprinkle with a little garlic salt) and brown on a greased cookie sheet at 400 degrees.  Stuff peppers with the first bowl of filling.  Top with your choice of topping.  Mine was leftover marinara mixed with a little brown sugar.  Sprinkle with a little garlic salt.  Bake in same glass casserole for 25-30 minutes at 400 degrees.