Sweet Hawaiian Cheesy BBQ Sloppy Joes

These are SO good! It technically started off as a burger, but it was too messy so we tried turning it into sloppy joes. Easier to eat (although still messy!), but just as delicious! It is definitely a regular supper item in our household. The name is really long...but the food is so good, it is worth the long name!

 The recipe makes around 8 sloppy joes, depending on how much filling you use.


INGREDIENTS
1.5 lbs ground beef
2 cloves minced garlic
1/2 yellow onion, minced
1/4 cup shredded Colby Jack cheese
Honey BBQ sauce (I use between 1/2 to 3/4 of a bottle total)
Can of pineapple tidbits or crushed pineapple, drained (but save some juice!)
8 slices cooked bacon
1/2 lb sliced cheddar cheese
Kings Hawaiian Original hamburger buns
french-fried onions

DIRECTIONS:
Brown the ground beef and onion in large skillet. Drain fat.
Add in the garlic, Colby Jack, BBQ sauce (amount depends how saucy you want it), and some pineapple juice (I don't measure, but I would say a couple Tablespoons worth). Mix well and let simmer.

Split the buns and put them face up on a baking sheet. Put a slice or 2 of cheddar cheese on the top halves. Broil for a couple of minutes, until cheese is melted.

Put meat mixture on bottom half of bun, followed by crushed pineapple, french-fried onions, and a slice of bacon (we use 1 slice broken into 2 pieces). Add a little extra BBQ sauce if desired. Enjoy!

Cheesy Ranch Dip

Matt and I were in the mood for a snack, but didn't have much on hand. Using what we had, we came up with this. It is now one of our favorite dips. Best with pretzels, but awesome with tortilla chips and crackers too.

INGREDIENTS:
8 oz cream cheese, softened
1 oz package dry Ranch Dip mix
1 cup shredded cheddar











DIRECTIONS:
Mix all ingredients together.
Eat right away (delicious) or let sit in fridge to blend the flavors together (even better!).

Reuben Crescent Bake

While the name has "Reuben" in it, this does have a different taste, but if you like Reubens, you will probably enjoy this too!

 INGREDIENTS:
2 8oz tubes refrigerated crescent rolls
16 oz sliced Swiss Cheese
14 oz thin sliced Pastrami
14 oz can Sauerkraut, drained
2/3 cup Thousand Island dressing
1 egg white
2 teaspoons celery seeds

DIRECTIONS:

Preheat oven to 375F. Grease a 9x13 baking dish. Mix together the sauerkraut and dressing.

Roll out one tube of crescent rolls into pan, pressing seams together. Bake 8-10 minutes until golden brown.

Layer half of the cheese onto cooked crescent rolls, followed by all of the pastrami, sauerkraut mix, and the rest of the cheese. Top with the 2nd roll of crescent rolls. Brush with egg white and sprinkle celery seeds evenly over top.

Bake for 12-16 minutes until golden brown. Let stand 5 minutes before serving.

Cheeseburger Wraps

I like these better than a regular cheeseburger. While I love bread, I am not a fan of burger buns. This is a great alternative!

INGREDIENTS:

1 lb ground beef

1/2 of a small onion, chopped

2 Tablespoons Ketchup

1 Tablespoon Mustard

1 Tablespoon Worcestershire Sauce

1 Tablespoon Pickle Juice

Pepper

Flour Tortillas (we use medium for the kids, large for us)

Cheddar Cheese

Fillings (we use tomatoes, spinach or shredded lettuce, and pickles)

DIRECTIONS:

Brown the beef and onion. Drain fat.

Mix in the ketchup, mustard, Worcestershire sauce, and pickle juice. Add pepper to taste. Cook a few minutes, until heated through.

 Put desired amount of cheese on tortilla, then add burger and whatever other fillings you want. Roll up like a burrito. 

Spray both sides with cooking spray. Heat a large non-stick skillet over medium-low heat for 1 minute. Place wrap seam-side down and cook until golden brown and crisp, about 3-4 minutes on each side.

 Enjoy!

Parmesan Meatloaf Muffins

One of my favorite meatloaf recipes (okay, okay, only 1 of 2 I eat haha - the other is Taco Meatloaf!).

Italian flavor meatloaf, topped with tomato sauce and cheese. Yum!

This recipe makes 12 regular sized muffins and 12 mini muffins (much easier for the kids), or you could do approximately 16 regular sized.

INGREDIENTS:

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

2 cloves garlic, minced

1 small onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (I usually use tomato sauce with some Italian seasonings mixed in)

1/2 cup shredded Italian cheese

DIRECTIONS:

Grease muffin tins with cooking spray.

In a large bowl, combine the meat, eggs, breadcrumbs, seasonings, and Parmesan cheese.

Fill muffin tins almost full of the meat mixture, packing it down.

Spread a spoonful of sauce over the top, followed by the shredded cheese.

Bake at 350F for about 25 minutes, making sure meat is cooked through.

Let stand for 5 minutes and Enjoy!

adapted from HERE

Mini Chicken Pot Pies

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though! 

INGREDIENTS:

1 can Pillsbury biscuits (not the large ones)

1 cup cooked chicken, diced

1 can cream of chicken soup

2/3 cup shredded cheddar cheese

1 cup frozen mixed veggies

1 teaspoon dried parsley flakes

1 teaspoon onion powder

black pepper, to taste

DIRECTIONS:

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

 

 Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

Tortellini Tomato Soup

This is a nice little spin on plain old tomato soup, with only a little bit more effort. In fact, it is the only way we eat tomato soup in our house anymore.  Delicious paired with grilled cheese! 

INGREDIENTS:

2 cloves of garlic, minced

2 Tablespoons Olive Oil

2 10.75 oz cans condensed tomato soup

2 Tablespoons tomato paste

3 cups Chicken stock

1 cup milk

4 oz cream cheese, cut up

1 teaspoon onion powder

1 Tablespoon Italian Seasoning

1 9oz package cheese filled tortellini

salt and pepper

DIRECTIONS:

Saute garlic in the olive oil over medium heat for a couple of minutes.

Add remaining ingredients except tortellini. Mix well and bring to a simmer.

After it is simmering, add tortellini and simmer until tender (follow package directions). Season to taste with salt and pepper. Enjoy!

Garlic Alfredo Sauce

This sauce is really easy to make and is done quicker than the time it takes to boil the pasta! You can adjust how garlicky you want it - we love garlic so we do a lot!

 INGREDIENTS:

2 Tbs butter

2 Tbs minced garlic

4 ounces cream cheese, cut up

1 cup milk

1 cup grated Parmesan Cheese

1/2 teaspoon black pepper

1/2 teaspoon salt

DIRECTIONS:

In a medium skillet, melt butter over medium heat. Add garlic. Cook for about 2 minutes, stirring frequently.

Add cream cheese and whisk until smooth, about 2-3 minutes.

Add milk a little at a time, whisking as you do it.

Add cheese, pepper, and salt. Stir until cheese is melted and everything is well mixed.

For a thin sauce, remove from heat immediately. For a thicker sauce, cook for a few minutes. Will thicken more as it stands. If it gets too thick, slowly stir in a little bit of milk.

Enjoy!

Taco Chicken Bowl

It is taco flavored and cooks in the crockpot. It is bound to be a favorite!

INGREDIENTS:

1.5 pounds boneless skinless chicken breast

16 oz jar salsa (whichever hotness you prefer)

15 oz can black beans, drained

8 oz frozen corn

1 Tablespoon chili powder

1/2 Tablespoon ground cumin

1/2 Tablespoon minced garlic

1/2 teaspoon dried oregano

Salt and Pepper to taste

green onions (optional)

8 oz shredded cheddar 

Rice (brown or white, approximately 6 servings)

DIRECTIONS:

Place chicken breast (can still be frozen), salsa, beans, corn, and seasonings into crockpot.

Mix together, making sure chicken is mostly covered. Cover and cook on low for about 8 hours.

By the time it is ready, the chicken will be super tender. Stir everything in the crockpot and the chicken should shred/fall apart easily.

Cook the rice (we used Minute Rice).

Scoop cooked rice into the bowl, topped with the chicken mixture, cheese, and green onions. Enjoy!

Crunchy Black Bean Tacos

These are small, but very filling!

INGREDIENTS:

1 can black beans, drained and rinsed

1/2 cup red onion,minced

1 teaspoon ground cumin

1 teaspoon paprika

6 oz shredded pepper jack cheese

Olive Oil

8 6-inch corn tortillas

Desired toppings (sour cream, pepperoncinis, hot sauce, etc)

DIRECTIONS:

In a medium bowl, mix together the beans, onion, cumin, and paprika.

Heat a couple Tablespoons of olive oil in skillet on medium-high.

Place a tortilla in skillet. Heat 5-10 seconds. Add about 1/4 cup of bean mixture, then top with cheese. Using a spatula, fold tortilla over so it forms a shell.

Cook a few minutes, until crispy. Flip (toward the fold so filling stays in), cooking the other side for a few minutes.

Serve with desired toppings.

Adapted from HERE

Vegetable Enchiladas

When I first made this, I honestly didn't have high hopes. I was pretty sure the kids wouldn't eat it and that Matt and I would just tolerate it. I was wrong. It is sooo good! It is very filling without being heavy, and the kids gobbled it up. It is a little bit on the spicy side with the pepper jack cheese, but that can always be substituted for another kind. The sauce isn't all that great alone, but I think it goes really well once the dish is put together.

INGREDIENTS:

Sauce:

2 Tablespoons Olive Oil

1/4 cup flour

1 teaspoon ground cumin

5 oz can tomato paste

14.5 oz can vegetable broth

3/4 cup water

salt and pepper, to taste

Enchiladas:

2 cups grated pepper jack cheese

1 cup Colby jack cheese

1 teaspoon ground cumin

10 oz frozen spinach, thawed and excess moisture removed

10 frozen corn, thawed

15 oz can black beans, rinsed and drained

4 green onions, chopped, separate whites and greens

10 fajita-sized flour tortillas

DIRECTIONS:

In a medium saucepan, heat oil. Add cumin, flour, and tomato paste. Mix together.

Add the vegetable broth and water. Bring to boil. Reduce heat and simmer until thickened, about 5-8  minutes. Season with salt and pepper.

In a large bowl, combine pepper jack cheese, ground cumin, spinach, corn, black beans, and onion whites. Mix well.

Divide mixture evenly among tortillas. Roll up, placing seam side down in a greased baking dish (I only made 6 to start, and they fit in an 11x7 pan. If making all of them at once, use probably a 9x13).

Spread the Colby jack cheese evenly on top, and cover with sauce.

Bake uncovered @400F for 20 minutes. Garnish with onion greens. Enjoy!

adapted from HERE

Broccoli and 3 cheese stuffed shells

None of us really like cooked broccoli too much but these are still yummy! You could always adjust the amount or just take it out completely and I am sure it would be delicious.

INGREDIENTS:
18 jumbo pasta shells (i usually cook a few extra in case some break while cooking)
15 oz Ricotta cheese
10 oz frozen chopped broccoli, thawed
1 cup shredded Mozzarella
1/3 cup Parmesan cheese (I have used both grated and shredded, either way is good)
1/4 teaspoon black pepper
1 Jar (around 28oz) Pasta sauce with vegetables

DIRECTIONS:
Cook pasta. Drain.
Meanwhile, mix ricotta, broccoli, 1/2 cup mozzarella, Parmesan cheese, and pepper in a medium bowl.
Spread about 1 cup of the pasta sauce in 9x13 dish.
Spoon approximately 2 Tablespoons of filling into each shell and arrange them in the dish in a single layer.

Pour remaining sauce over shells evenly. Sprinkle with remaining mozzarella.
Bake @400F for 25 minutes.

Cheeseburger Pie

I think I prefer this stuff over actual cheeseburgers.

INGREDIENTS:
1 pound ground beef
2 cans crescent rolls
1/4 cup chopped onion
1/3 cup chopped dill pickles
2 Tablespoons ketchup
2 teaspoons yellow mustard
2 Tablespoons flour
3 Tablespoons dill pickle juice
2 Tablespoons milk
2 cups shredded cheddar cheese

DIRECTIONS:
Brown ground beef along with onion and chopped pickle. Mix in ketchup and mustard.
Add flour, pickle juice, and milk. Mix well and let simmer for a few minutes.
Remove from heat and add 1 cup of the cheese.
Spread 1 can of the crescent rolls into bottom and up the sides of a pie pan. Pinch the seams together. (I took some apart and spread them out along the sides to make them fit better. Doesn't have to be perfect!)

Spread meat mixture evenly on top of crust.
Top with more crescent rolls, pinching the sides shut. (I only used 5 of the rolls for the top and just baked the remaining to eat with supper).

Bake @375 for 15 minutes. Top with remaining cheese and cook another couple minutes, until cheese is melted.

Serve with desired toppings. I took the picture before I added anything, but I ate it with more mustard on top and it was delicious!  Enjoy!

Crockpot Bacon Cheeseburger Soup

This consistency of this is similar to potato soup, but the taste is a lot different!

INGREDIENTS:
1 lb ground beef
1/2 large onion, chopped
black pepper
32 oz Chicken Broth
32 oz bag frozen Ore Ida hash browns
16 oz Velveeta, cubed 
14.5 oz can petite diced tomatoes
small can diced green chilies
3 oz bag bacon bits (the real bacon kind, not imitation), plus more for topping if desired
8 oz cream cheese, room temp and cut into smaller sections
french fried onions for topping, optional

DIRECTIONS:
Brown ground beef along with onion in skillet. Season with black pepper. Transfer to crock pot when done.
Add the chicken broth, hash browns, velveeta, tomatoes, green chilies, and bacon bits to crock pot. Cook on low for about 5 hours, stirring a few times to prevent cheese from settling at bottom.
Add cream cheese. Cook on low for another 30-60 minutes.
Serve with desired toppings. Enjoy!

Taco Cupcakes

More taco stuff. This time, in cupcake form! Who can resist? :)
I made them in a regular size muffin tin, but decided to make a few in a mini-muffin tin as well. The little ones tasted just as great and were easier for the kids to eat. They would also be good for a potluck, one batch would make quite a few.

INGREDIENTS:
1 lb ground beef
2 Tbs taco seasoning
15 oz can black beans, drained and rinsed
Wonton wrappers (2 per cupcake for the large ones, 1 per mini. I think I used around 24).
Queso (amount used is up to you)
Chunky Salsa
1-2 cups shredded Mexi-blend cheese
sour cream for topping

DIRECTIONS:
Preheat oven to 375F. Lightly spray muffin tin with non-stick spray.
Brown ground beef in skillet. Drain. Add taco seasoning and black beans, heat a couple minutes until hot throughout.
Place a wonton wrapper into each cup on the muffin tin. Place a dollop of queso on each one.

Top with meat mixture (about 2 Tablespoons worth), a little bit of salsa, and a sprinkle of cheese. It should fill each cup roughly halfway.

 Place another wonton wrapper in each cup, pushing down to sort of seal everything together. Repeat the filling process.
Bake 18-20 minutes, until golden brown.

Let sit for about 5 minutes before removing from pan. Top with sour cream and enjoy!!

Here are the mini ones with no sour cream (my kids refuse to eat sour cream!). Just one layer, but still delicious!

adapted from here