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!

Sweet Coleslaw

Matt informed me that I ruined him because, after having this, he doesn't like any other coleslaw that he has tried. It is super yummy! There is kind of a lot of sugar in it - but that is what makes it so good! The recipe calls for 1/2 cup of it - I actually use just under it. I am not exactly positive of the amount because I use the 1/2 cup measuring cup, I just don't fill it quite full. It is excellent alone or on top of saltine crackers (one of my favorite snacks!).

INGREDIENTS:

1 bag of coleslaw mix (16 oz)

2 Tablespoon diced onions (or 1 Tablespoon onion flakes)

2/3 cup Miracle Whip

3 Tablespoons Vegetable Oil

1 Tablespoon White Vinegar

1/2 cup White Sugar

1/4 teaspoon Salt

DIRECTIONS:

In a large bowl, mix everything except the coleslaw mix together until smooth. It will seem thick, but trust me, it works! Add in the coleslaw mix. Stir until completely coated. Chill for 1-2 hours before serving. Enjoy!

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!

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

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!

Beef and Black Bean Taquitos

This looks like it has tons of ingredients but its simple to make! Most of the ingredients are just spices/flavors. Delicious!

INGREDIENTS:
1 teaspoon Olive Oil
1 lb ground beef
1/2 of large yellow onion, chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
dash of red pepper flakes
Salt and Pepper, to taste
15 oz can black beans, drained and rinsed
corn tortillas
shredded cheddar cheese

DIRECTIONS:
Heat oil in skillet. Brown ground beef and onion. Add the seasonings while beef is browning.
Add the beans, mix well.
Wrap the tortillas in a damp paper towel. Microwave for 1 minute to soften them.
Place desired amount of shredded cheese and beef mixture in tortilla.

Roll up, placing seam side down on greased baking sheet.
After placing all of the taquitos on the baking sheet, spray tops with cooking spray. Sprinkle with coarse sea salt, if desired.

Bake at 450F for 6 minutes. Turn over and bake another 5-6 minutes, til golden brown.
Enjoy!

recipe adapted from HERE

Chile Colorado Burritos

These are so easy, and taste so yummy! If you are craving some Mexican food, you definitely need to try these out!

INGREDIENTS:
1.5 lbs stew meat
2 10oz cans mild Enchilada sauce
2 beef bouillon cubes
1/2 cup chopped onion
2 cloves garlic, chopped
1 can refried beans
Burrito size flour tortillas (about 5, depending on how you fill them)
1-2 cups shredded cheese
sour cream and black olives for topping (optional)

DIRECTIONS:
Place meat, bouillon cubes, enchilada sauce, onion, and garlic into slow cooker. Cook on low for about 8 hours, until meat is super tender and falling apart.
When meat is ready, heat up refried beans in microwave.
Spread desired amount of beans on a tortilla and top with beef (use a slotted spoon to drain the sauce).

Roll tortilla up burrito style (folding in both sides). Top with sauce and cheese.
Heat in 300F oven for about 4-5 minutes, until cheese is melted. 
Top with sour cream and/or black olives if desired.

adapted from HERE

Crockpot Honey Sauce Chicken

Easy and delicious! It has a little kick to it, but the amount of red pepper flakes can always be reduced. I like to eat this chicken with rice, pouring some of the extra sauce over the top.

INGREDIENTS:
1 lb boneless skinless chicken breast
1/2 cup honey
1/4 cup soy sauce
half a small onion, chopped
1/8 cup ketchup
1 Tablespoon vegetable oil
1/2 teaspoon red pepper flakes
Salt and Pepper

DIRECTIONS:
Season chicken with salt and pepper. Place in crock pot.
Combine remaining ingredients in small bowl. Pour over chicken.
Cook on low for about 3 hours.
Cut chicken into bite size pieces. Cook another 10-15 minutes.

adapted from HERE

Crockpot Chicken Tortilla Soup

This is the only tortilla soup I have ever had, so I can't say how it compares to others. All I know is I love this one!

INGREDIENTS:
1 lb boneless skinless chicken breast (can still be frozen)
15 oz can whole peeled tomatoes, smashed
10 oz can enchilada sauce
1 can black beans, drained and rinsed 
4 oz can chopped green chilies
1 medium onion, chopped
2 cloves garlic, minced
2 14.4 oz cans chicken broth
10 oz pack frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
Salt and Pepper (I don't measure these, just do what seems good to me)
6 corn tortillas (this is optional, you can just use tortilla chips)
vegetable oil or cooking spray (only needed if using tortillas)
Sour cream and shredded cheese for toppings

DIRECTIONS:
Throw everything (except tortillas and oil) into crock pot. Cook on low for 6 hours.
Remove chicken, shred, and put back in crock pot. Cook additional 2 hours.
Brush both sides of tortillas with vegetable oil (or spray with cooking spray). Cut into strips (a pizza cutter works awesome!). Bake about 10 minutes in 400F oven, turning over half way.

Serve soup with tortilla strips, sour cream, and cheese.

adapted from HERE

Toastachos

I pretty much feel like these are beef tostadas, but I got them from Rachel Ray's website and she called them toastachos, so that's what I am going with.

These are quick to make but have a lot of little steps. I suggest having everything pre-measured and ready to go before starting. I suppose that is probably a good idea for any recipe haha but I usually do my chopping and such while doing other things like browning the meat.

Matt called his the "man-nacho" because of how much he piled on it :) 

Mine, minus the sour cream. I totally forgot about it until after I took the picture.

INGREDIENTS:
Corn or vegetable oil, for frying
6 (6 inch) corn tortillas
Salt and pepper
1 lb ground beef
1 small onion, finely chopped, divided
2 jalapeño peppers, seeded and finely chopped, divided
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons tomato paste
1/4 cup beef stock
2 plum tomatoes, seeded and finely chopped
1 1/2 tablespoons butter
1 tablespoon flour
2/3 cup milk
1 1/2 cups mexi-blend cheese (plus more for topping if desired)
Pickled jalapeño slices
Sour cream, if desired

DIRECTIONS:
Fry the tortillas one at a time in oil over medium-high heat until golden and crisp. Season with salt.
In a skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half  of the onion and half of the jalapeño peppers. Add the garlic, chili powder, and cumin; season with salt and pepper. Cook about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.
In a small bowl, combine the tomatoes with the remaining onion and jalapeño. Season the salsa with salt.
Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.
Cover each tortilla with the meat and cheese sauce, then top with salsa, pickled jalapeños, sour cream, and shredded cheese. 

Baked Tuna Cakes

I am not a huge fan of tuna, and I am not a fan of stuffing. Turns out when they are mixed together though, they are quite yummy! I like these because they aren't overly seafood tasting, I think the stuffing is the most prominent flavor.

INGREDIENTS:
2 cans (5 oz each) tuna in water (do not drain)
6 oz box Stove Top chicken flavor stuffing mix
1 cup shredded sharp cheddar
1/3 cup water
1/3 cup mayo
2 Tablespoon sweet relish
Onion powder (I don't measure this, just sprinkle what looks right)

DIRECTIONS:
Mix everything together in large bowl. Put in fridge at least 10 minutes to firm.
Grease a large baking sheet. Make patties and place on baking sheet. (I made 6  even sized balls out of the mixture, then broke each one in half to make 12 patties).
Bake @ 350F 10 minutes on each side. 

Crockpot Breakfast Casserole

I hate making breakfast in the mornings. I am tired and would rather just sit on the couch. This is the perfect solution. Throw it all together the night before, wake up and eat! The original recipe (found HERE) called for 12 eggs, but I knew we would have way too many leftovers so I cut down on them, plus I made a few other small changes based on what I did or didn't have. I haven't tried it the original way, but this way is definitely a keeper!

INGREDIENTS:
32 oz bag frozen hash browns
10 strips of bacon, cooked and crumbled
4 Tablespoon dried chopped onion
1 green bell pepper, chopped
3/4 cup shredded cheddar
3/4 cup shredded monterey jack
7 eggs
1 cup milk
1 clove garlic, minced
1 teaspoon dried dill
salt and pepper (I didn't measure these, just used what I thought looked good)

DIRECTIONS:
Spray crockpot evenly with cooking spray. 
Pour half of the hashbrowns into crock pot, followed by half of the bacon, onion, bell pepper, and cheese. Repeat layers.
Mix eggs, milk, garlic, dill, salt and pepper in large bowl. Pour evenly over top of ingredients in crock pot.
Cook on low for about 8 hours (thermometer placed in center should reach 160F when done).

NOTES:
I have also made this using 2 bags of real bacon bits (they come in a zip lock 3 oz bag) instead of taking the time to actually cook up some bacon. Much easier and tastes just as delicious!

Crockpot Cheesy Bacon Chicken

I personally am not a huge fan of bacon, but this is definitely one of my favorite meals! The kids eat it willingly also, which is always a plus. Ill be honest, it doesn't necessarily look very appealing, but don't judge a book by its cover! ;)

INGREDIENTS:
4-6 Boneless skinless chicken breasts
1/4 cup Teriyaki Sauce
1/2 cup Ranch
2 cloves garlic, chopped
1/2 cup chopped onion
10 pieces bacon, cooked and crumbled
1 cup shredded cheese (I used sharp cheddar)

DIRECTIONS:
Place the chicken in the crockpot.
Mix together the teriyaki sauce, ranch, and garlic. Pour over chicken. Top with onion and bacon.
Cook on high 3-4 hours or low 6-8. When chicken is done, top with cheese and put lid back on crockpot until cheese is melted, it only takes a couple of minutes.

Adapted from HERE

Crockpot Ham and Potato Soup

Really quick to throw together and very yummy! Can also be made without the ham (thats actually how I made it the first time and it was just as good).

INGREDIENTS:
32 oz bag frozen hash brown (like Ore Ida shredded has browns)
3 14oz cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 tsp black pepper
1.5-2 cups cooked ham, diced (I didn't measure, I just used up our leftover Easter ham)
8 oz cream cheese

DIRECTIONS:
Put all ingredients except for ham and cream cheese into the crock pot. Cook on low for about 6 hours. Add in the cream cheese (room temp or warmed up in the microwave so it melts better) and ham. Continue to cook on low for another hour. Serve with cheese, sour cream, bacon bits, or whatever else sounds good!

Taco Soup (or maybe Taco Stew...)

We call this Taco Soup, but its not exactly soup-y. It is thicker, like a stew, but not technically a stew because it only takes 15ish minutes to make. Matt pretty much eats it as a dip, so in that case it isn't really a soup or a stew. I may not know what it is exactly, but I do know it is delicious!

INGREDIENTS:
1 lb ground beef
1/2 onion, chopped
1 can of corn (do not drain)
2 cans of kidney beans (drained and rinsed)
1 can stewed tomatoes (do not drain)
1 packet of taco seasoning
1 packet of chili seasoning
1 packet dry ranch dressing mix
Water (optional)
Fritos or tortilla chips
shredded cheese and/or sour cream for topping

DIRECTIONS:
In a skillet, brown the ground beef with the chopped onion.
While browning, mix remaining ingredients in 3qt (or larger, if you want it thinner) saucepan and cook over medium heat. Add the meat and onions when done. Simmer til heated through.
Add water if you want it more soup-like. 
Serve with desired toppings.

NOTES:
I use fritos because it is like a taco shell. I mix them in, along with shredded cheese (usually the Mexican blend). Matt prefers to top with cheese and sour cream, then scoop up with tortilla chips. Both are good, its just a matter of preference!

Egg rolls

These are better than any restaurant egg rolls I have ever had. This recipe makes a lot, so be prepared to spend a couple hours making them. They are definitely worth it though. Depending on how much filling is used per egg roll, it makes 40-50.

Tastes great with sweet and sour sauce, or my homemade sweet chili garlic sauce.

INGREDIENTS:
1 lb ground beef
1 lb pork sausage
2 large carrots
1 large green bell pepper
1 large onion
5 celery stalks
4 cans of bean sprouts
1 can water chestnuts
1 can bamboo shoots
1 Tablespoon minced garlic
1 Tablespoon ginger
1/4 cup cornstarch
2 packs of large egg roll wrappers

DIRECTIONS:
Brown ground beef and sausage. Let cool.
Chop carrots, bell pepper, onion, celery, water chestnuts, and bamboo shoots. (A slap chop works best!) Drain excess juices.
In very large bowl, combine all filling ingredients.
Fill and wrap according to wrapper instructions. (I don't know how much I put on each wrapper, I do what looks good to me). 
Heat deep fryer to 350F. Fry egg rolls until golden brown.

NOTES:
I have used both egg roll wrappers and lumpia wrappers (similar to spring rolls. the picture above is using this kind).  Both work, but I prefer the egg roll wrappers. They are best fresh, but still good reheated. Bake in the oven @350 until filling is hot, or broil for a few minutes.

Crockpot French Dip

Quick, easy, and delicious! This makes 5-6 sandwiches. If more are needed, use a larger roast and add more broth.

INGREDIENTS:
2-3 lb beef roast
1 can plus 1 cup beef broth
1 can (10.5 oz) french onion soup
crusty rolls
sliced Provolone

DIRECTIONS:
Put roast in slow cooker, along with broth and soup. Cook on low 7-8 hours. Once done, take meat out and shred it. Return to slow cooker for another 30 minutes.
Slice rolls in half. Top with cheese. Heat in 200F oven for about 10 minutes.
Top the rolls with the meat and serve with a side of the juice. Enjoy!

Ham & Swiss Sliders

I have seen multiple versions of this, but all have sesame seeds.  I can't find any where I currently live (ya know, the one time I tried looking!), so I use black pepper instead. Since I haven't had the "original", I am not sure how it compares, but I do know this one is delicious! Matt and I are always miserable after I make them because we can't stop eating them haha. I made them for a friend one night and he said, "This is the best thing I have ever put in my mouth." Give it a try!

INGREDIENTS:
24 Sweet Hawaiian Rolls
Ham (I use 1-2 packs for Hillshire Farm Deli Select smoked ham)
Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
1.5 tablespoon yellow mustard
1/2 cup butter, melted
1 tablespoon chopped onion flakes
1/2 teaspoon Worcestershire sauce
fresh ground black pepper

DIRECTIONS:
Cut the rolls in half. I usually try to do them in groups of 3, so I don't have to cut 24 individuals rolls. Place the bottoms on a baking sheet, as close together as you can.
Mix the mayo and miracle whip together. Spread it on both the top and bottom halves of the rolls.
Put a piece of ham on each roll. I put one piece on each roll first (which takes a full container of ham plus a little more). Then I go back through and decide if any look like they need more, or I will add more to one end so Matt can have more on his, and the kids get less.

 Put Swiss on each roll. I use packaged sliced cheese that comes with 10 pieces, break it into 4 pieces, and divide somewhat evenly. The rolls with more meat get more cheese.  Put top piece of roll on.
Whisk together the melted butter, mustard, onion, and Worcestershire sauce. Make sure all the mustard gets mixed in (mine likes to stay at the bottom of the bowl). Pour evenly over the rolls immediately, so the onions don't settle to the bottom. 

After pouring, I spread the sauce more evenly with a back of a spoon. Top with black pepper.

Cover with foil and bake @ 350F for 15 minutes, til cheese is melted. Uncover, bake additional 3 minutes. Enjoy!

Spiral Pasta Pizza Bake

This is easy to make despite the long list of ingredients.  It makes a large amount (9-12 servings probably), so it would be good for a pot luck, or any group of hungry people! :)

INGREDIENTS
12 oz Tri color Rotini
2 lbs ground beef
1 large onion
1 teaspoon salt
1/2 teaspoon pepper
3 8oz cans tomato sauce
1 6oz can tomato paste with pesto
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning 
2 eggs
2 cups milk
1/2 cup Parmesan (I used half shredded, half grated)
3 cups Mozzarella
Pepperoni slices (I had a 6oz package, I used roughly half)

DIRECTIONS:
Cook pasta according to package directions.
In large pot, cook the beef, onion, salt, and pepper til no pink. Drain. Stir in tomato sauce and paste, garlic salt, and Italian seasoning. Mix well.
In medium bowl, eggs, milk, and Parmesan cheese. Drain pasta. Pour egg mixture over pasta and stir. Transfer to a greased 9x13 pan. Pour beef mixture over pasta. Top with Mozzarella and pepperoni. 
Cover with foil. Bake for 20 minutes @ 350F. Uncover and bake additional 20-25 minutes, til cheese is golden brown.

Black and White Bean Turkey Chili

This chili has a little bit of kick to it, but not too bad. My boys, ages 3 and 4, both gobbled it up (and they normally just complain about things with beans).  

INGREDIENTS:
1 lb ground Turkey
1/2 cup chopped onions
2 cans Great Northern Beans (drained, not rinsed)
1 can black beans (drained and rinsed)
8 oz garlic chili pepper cheddar cheese, cubed
1 cup frozen corn
1/2 cup medium salsa
1 cup chicken broth
1/2 teaspoon ground cumin
4oz can diced green chilis 

DIRECTIONS:
Cook onion and turkey in skillet until browned.
Put rest of ingredients in a large pot. Add meat & onion when they ready. Simmer over low heat 25-30 minutes.

NOTES:
I intended to use jalapeno cheddar cheese but, as usual, the commissary caused me to changed my plans. The chili was still delicious but any sort of cheese with spice would be good too, I think. I have never seen this cheese any where else (although, I admittedly have never looked, so maybe its more common than I realize.)