Friday, March 27, 2009

Guest Post: Sweet Maid Rite loose meat Sandwiches

Sweet maid-rite loose meat sandwiches are one of my favorite quick fix meals. I had my first maid-rite experience while living in Cedar Rapids, IA. Now that I am in Illinois, many people don't have a clue what a maid-rite is or even what it is supposed to taste like. I explain it like this: it's like a sloppy joe w/ out the mess and strong tomato flavor PLUS the addition of sweet carmelized brown sugar. TRUST ME, YOU WILL LOVE IT!

Here is what you need:

1 lb ground beef or turkey (or 2 lb depending on your family size), 1 med. onion, mustard, ketchup, worcestershire sauce, brown sugar, saltand pepper and buns.

Step 1: Chop up your medium onion. Yes, I have awesome Rachel Ray chopping skills! (okay, not really... but maybe someday!)

Step 2: Brown your hamburger and onion.

Mine looks like it's done! On to the next step...

Step 3: Drain your meat/onion and then place back into your pan

Step 4: Begin measuring out your ingredients: 1/2 cup ketchup, 1 tbs. worcestershire sauce, 1/2 cup water, 1 tb. mustard and 2 tb brown sugar (salt and pepper to taste). I did take a picture of adding all of the ingredients in the pan, but I think I accidentaly deleted it! Sorry!

Okay, I found one other picture... Here is the worcestershire sauce (okay, everytime I type that word I seriously have to look back at my recipe to make sure I don't spell it wrong!)

Step 5: Mix all ingredients together. This is where I let the meat sit and simmer for about 30-45 minutes to let it soak in all the goodness. You could seriously just serve it up as is if you are in a hurry. It's also a good idea to do some taste testing. Some people prefer more brown sugar and less ketchup. It's such an easy recipe to alter to your own tastes!

Step 6: Serve on a bun! You can eat this with a fork or just go for it!

Servings: approx. 4 sandwiches per lb of meat used


Thursday, March 26, 2009

Guest Post: Smack yo' Mamma Mac and Cheese

This is seriously the BEST macaroni and cheese recipe in the world! I like mac and cheese as a side dish, but this recipe makes it the main course of the meal. You can make this recipe the night before, stick it in the fridge and cook it the next day. This recipe makes a HUGE batch, good for a large crowd or cut the recipe in half for a family of 6 or less.

You have got to try this!

Here is what you need:

2 cups shredded mild cheddar, 2 cups shredded colby jack blend, 1 cup medium (or sharp) cheddar, 2 cups shredded velveeta or the small box/8 oz of large box, 1 box elbow macaroni (or noodle of choice), 4 eggs, 3 cups whole milk, 1 cup heavy cream (1/2 pint), 1/2 stick of butter, salt and pepper to taste

Preheat oven to 350 degrees, set out and spray w/ non-stick spray a 13x9 inch pan that is at least 3-4 inches deep (or use several smaller round pans to share with others or save for later)

Step 1: Boil noodles as directed on package until just undercooked, quick drain- rinse- shake, set aside for later

Step 2: Mix eggs, milk, cream and salt and pepper, whisk until well blended.

Step 3: In a bowl combine the three types of shredded cheese; 2 cups mild cheddar, 2 cups colby jack and 1 cup medium/sharp cheddar
and mix
Step 4: In a greased 9x13 inch pan (at least 3-4 inches deep) pour 1/2 of milk mixture in bottom of pan.
Step 5: Add a layer of noodles, salt and pepper.

Step 6: Top noodles with cheese and mix cheese up a little w/ noodles

Step 7: Add slices of velveeta over shredded cheese

Step 8: Repeat steps 5-7 (noodles, cheese, cheese- salt and pepper)

Step 9: When both layers are complete, poke holes through the top layer and pour rest of milk mixture over the remaining noodles and cheese.

Step 10: Melt 1/2 stick of butter (or more!) and pour over the top of the dish. Salt and pepper.

Step 11: Cover tightly with foil and bake in oven for 45 minutes. Remove foil and cook for 5-10 more minutes more or until golden. Let stand for at least 10-15 minutes before serving.


This dish is even better the next day!

Meal Serves: 10 (at least)

Wednesday, March 25, 2009

Guest Post: Chicken Salad Recipe

Thanks to Anna from for allowing us to use her great recipe!

Anna is a stay at home mother to 3 wonderful girls ages 5, 3 1/2 and 1 1/2, and wife to her wonderful husband Chris who is an Associate pastor at a local church. She says : "We live a very ordinary life but seek to find the joys and blessings that the Lord gives us each day. You can follow our journey and all the fun we have a long the way at ."

It is time to share another delicious sandwich recipe. I have always enjoyed chicken salad sandwiches but never attempted to make them myself until Madisen's Ballerina Party. These turned out great and the recipe is definitely a keeper. They would be great for picnics, a baby or bridal shower, or as we ate them today, for lunch.

Chicken Salad Sandwich

4 boneless chicken breast halves cooked and cut or shredded (for convenience sake I used canned chicken)
4 stalks celery cut in small pieces (I omitted)
1 small onion, finely chopped
2 cup green grapes halved (Our grapes were really big so I cut them into fourths)
salt and pepper to taste
1 cup mayonnaise

Mix and chill to blend flavors. Place on your favorite bread. Enjoy!

Tuesday, March 24, 2009

Guest Post: Crock-Pot Taco Chili

Thanks to Jenny for this super easy Crock-Pot Recipe!


Taco Chili

Here is what you need:

1 lb. hamburger- cooked
1 pkt. taco seasoning
1 can tomato juice
1 jar taco sauce
Green onion - chopped
jar of green olives
can of black olives
can of water chesnuts
small bag of almond slivers

Step 1:

Place all ingredients in crockpot and cook 4 hours on low.

Step 2: Serve!

Wow wasn't that easy?!?

I would love to hear some more easy crock-pot recipes.

Leave us a comment and let us know how you use your crock-pot!

Sunday, March 22, 2009

Guest Post: Stuff French Toast

A great big thank you to Stephanie, my dear friend, who makes an amazing breakfast that is always a huge hit. She has shared her magical recipe for everyone else to try:

Recipe from: Stephanie Anderson

Texas Toast or French Sour Dough Bread
2 tsp cinnamon
5 eggs
Salt (pinch)
1 ½ cups milk
½ cup butter
1 cup brown sugar
1-8oz pkg cream cheese
1 ½ tsp vanilla
½ cup sugar

Layer 9x13 pan with bread.

Mix cream cheese, vanilla & sugar. Put tablespoon on center of each piece of bread.

Top with another layer of bread.

Melt butter and mix in cinnamon and brown sugar and pour over bread.

Beat eggs, salt & milk and our over everything.

Cover and let sit overnight refrigerated.

Bake at 350° for 45 minutes.