Saturday, January 22, 2022


Years ago, when our hungry teenage boys came home for dinner (with hungry friends tagging along) it was a challenge to feed them all with one pan of Sloppy Joe's. Unexpected guests at the dinner table were fun, but required some quick thinking, so I "stretched" this simple but tried and true recipe, by adding kidney beans, shredded carrots, and cheese. It was always a big hit. Necessity is the mother of invention I guess, thank goodness for versatile recipes like this one!!

These days, the kids are all off on their own, but Covid threats keep me out of the grocery store more, so I still make full size batches of this recipe and freeze the extra.

I put the "extra" filling into a freezer bag, then pat the filling to  1" thick before freezing it. This "thin disk" of cooked Sloppy Joe filling thaws out FAST!!! We love "instant" meals like this.

1 pound lean ground beef (I use 90% lean)
3/4 cup chopped onion
2/3 cup ketchup
1/2 cup water
2 tablespoons Worcestershire sauce
1 level tablespoon brown sugar
1 teaspoon apple cider vinegar
1/8 (to)1/4 teaspoon cayenne pepper (*see note)
1 teaspoon salt
1/4 teaspoon black pepper
5 hamburger buns, split and toasted

Saute the onions, then add the burger and cook until the
 meat is no longer pink (chopping up the meat as it cooks) (drain meat if necessary).

Stir in remaining ingredients (except buns). Simmer on med-low for about 15 minutes (this will thicken the filling, but don't let it get too dry). Butter and toast the hamburger buns, then fill with the Sloppy Joe mixture and serve.

NOTE: I ALWAYS serve our Sloppy Joes with a slice of cheese under the meat mixture and a squirt of yellow mustard on top of the meat (our favorite way to eat this sandwich).

 *1/8 teaspoon of cayenne adds a "little something" extra to the flavor of this sandwich, but it is NOT spicey, that's for sure (hubby hates spice). If you like a little spark in your sandwich, use about 1/4 teaspoon.


Sunday, January 9, 2022



Biscuits for two....what a great idea!! 
I can't tell you how many biscuits I've thrown away because they were stale before we could eat a whole batch, but not anymore!!  

This quick and easy recipe
makes 4 delicious biscuits.

1 cup all purpose flour
2 1/2  teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup COLD butter
1/2 cup milk

Preheat oven to 400° and grease a baking sheet.

Mix the dry ingredients together. Cut the COLD butter into very small cubes and add them to the dry ingredients. Cut the butter into the flour mixture until it looks like coarse crumbs.

Add milk and stir just until everything is moistened (don't overmix) 

Turn out onto a lightly floured counter and knead 8-10 times. Dough might seem a little sticky at first, but it will come together nicely after you knead it a few times.

Pat or roll dough to 1/2" thickness and cut with floured 2 1/2" biscuit cutter (the floured rim of a drinking glass will work too).
Bake 12-15 minutes or until golden.
Brush with butter when they are hot out of the oven. Makes 4 biscuits.


Wednesday, December 22, 2021


Cherry Mountain's are my husbands all time favorite childhood candy and they are nearly impossible to find anymore. Some people call them Cherry Mash.

                         CHERRY MOUNTAIN

These finished candies can sit at room temperature for over a week (if they last that long) but hubby LOVES them COLD out of the fridge. The peanuts provide that wonderful sweet-salty taste and the 2 little drops of almond extract give the cherry flavor just the right boost.

There are several steps to this recipe, but they are all very easy. I hope you try them.

12 ounces of chocolate Almond Bark
1/3 cup chopped up cocktail peanuts (warmed up a little) 
2 Tbsp peanut butter (warmed up a little)
1/4 cup butter, softened
1 3/4 cup powdered sugar
1/3 cup finely chopped maraschino cherries**
2 DROPS of almond extract
24 mini muffin paper liners

Put 24 MINI cupcake papers in a mini muffin pan, then line a cookie sheet with wax paper. Set these 2 things aside.

The next “do ahead” is chopping the peanuts and then the **maraschino cherries. You will want a total of 1/3 cup of each. 

Chop the cherries in the food processor until very fine.  Dump them out onto several layers of paper towels and press on them to extract any extra liquid (very important).

Beat 1/4 cup of room temperature butter with 1 3/4 cup powdered sugar and 2 drops of almond extract (beat until smooth).  Add the chopped (and patted dry) maraschino cherries and mix well. Drop by teaspoon measure onto waxed paper and set in freezer for about an hour.

After the cherry centers have been in the freezer for an hour, melt 12 ounces of chocolate almond bark in the microwave for about 75-90 seconds (depending on how powerful your microwave is). My microwave is a 900 Watts and it takes 90 seconds (don’t over heat the chocolate).

After the almond bark is melted, add 2 tablespoons of warm peanut butter and 1/3 cup of warm chopped peanuts. Mix well and put a small spoon of this mixture into the bottom of each paper liner (just enough to cover the bottom).

Place a frozen cherry center on the chocolate base (cut them in half if they seem to big), then top with more melted chocolate-peanut topping.

Let these cool completely, or speed set them in the fridge.