Guymon Family Video

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Sassy Sloppy Joe's

The other night I started making sloppy joes' needing a quick and easy dinner, hamburger was browned added the seasoning packet and water, then realized I had no tomato paste or sauce.  Okay, so I just started adding any tomato substance I could find and came up with the following recipe and my family LOVED them and keeps requesting them so I thought I better write down the combination before I forgot.

Ingredients:
1 green pepper
1 onion
2 lbs hamburger
2 sloppy joe seasoning packets
1 cup water
1 cup ketchup
1 (10 oz.) can diced tomato & green chili's (undrained)
1 (4 oz.) can diced green chilli's HOT (undrained)

Saute onion and green pepper in same pan brown hamburger and drain. Add remaining ingredients and bring to boil, cook down liquid.  Serve.

Hot Bacon Dip

Ingredients

• 1 (16 oz.) package sour cream
• 1 (16 oz.) jar Real Bacon Bits
• 2 cups shredded Cheddar cheese
• 1 (8 oz.) package cream cheese, softened
• 1 cup chopped green onions

Directions

1. Heat oven to 400°F.
2. In bowl, combine all ingredients. Place in 2-quart baking dish; cover.
3. Bake dip 25 to 30 minutes or until hot and bubbly. Serve with assorted fresh vegetables, crackers and/or chips.
4. Makes approximately 5 1/2 cups.
5. Just for fun, place 2 1/2 to 3 cups dip in a hollowed, round sourdough loaf. Wrap bread in foil and bake 30 minutes at 400°F.

Slow Cooker Chicken and Dumplings

Super Easy to make and turned out pretty good!

INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 hours on High. About 1.5 hours before serving, shred the chicken and place the torn biscuit dough in the slow cooker, turn on low. Cook until the dough is no longer raw in the center.

(***I like to add half water and half chick broth and add some veggies)

Caramel Filled Chocolate Cookies

I love these rolo cookies! I made them for a church gathering and they were a big hit!!! I can't get enough of them. I found the recipe on sisterscafe.blogspot.com.

2 1/2 C. all purpose flour

3/4 C. unsweetened cocoa

1 tsp. baking soda

1 C. sugar

1 C. firmly packed brown sugar

1 C. softened butter

2 tsp. vanilla

2 eggs

1 C. chopped pecans

48 Rolo, unwrapped 9 oz. pkg.

1 Tbs. sugar

4 oz. vanilla flavored candy coating (I used guittard vanilla chocolate chips)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine four, cocoa and baking soda; blend well.

In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 Cup of the pecans.

Form each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.

In a small bowl, combine remaining 1/2 pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 min. Remove from cookie sheet to cool on wire rack. Melt the vanilla flavored candy coating in a saucepan or in a baggie in the microwave. Drizzle over cookies.

Magic Cookie Bars

This is one of the most decadently sweet bar cookie recipes ever. I make them in a 9 X 13-inch pan for thin multi-layered bar cookie. If you prefer thicker bars, a 9 X 9-inch pan works well. You will just need to bake them for about 10 minutes longer when using the 9-inch square pan. To keep things super easy and avoid unnecessary clean-up, melt the butter right in the baking pan.

• 1/2 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 to 1 1/2 cups mini semi-sweet chocolate chips
• 1 to 1 1/2 cups coconut (try unsweetened dessicated coconut for a less sweet option)
• 1 to 1 1/2 cups butterscotch chips (optional)
• 1 1/2 cups chopped walnuts or pecans
• 1 14-ounce can sweetened condensed milk

1. Preheat oven to 350F degrees.
2. In a 9x13-inch baking pan mix butter and graham cracker crumbs and press evenly to cover the bottom of the pan.
3. Sprinkle, in order: chocolate chips, coconut, butterscotch chips, and then the nuts over the crumb base.
4. Drizzle condensed milk over the top.
5. Bake for 25 to 30 minutes.
6. Cool completely on a wire rack and cut into bars. Because these magic seven layer bars are so sweet, I prefer to cut them into little bite-sized bars.

Breakfast Bake

New favorite, courtesy of Betty Crocker!

 

1 cup diced fully cooked ham (6 oz)

2

boxes Betty Crocker® Seasoned Skillets® hash brown potatoes

1

medium green bell pepper, chopped (1 cup)

1

tablespoon dried chopped onion

2

cups shredded Cheddar cheese (8 oz)

1

cup Original Bisquick® mix

3

cups milk

1/2

teaspoon pepper

4

eggs

 

1. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
3. Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

Makes 12 servings.