Sloppy Sliders


You’re having a basketball ‘watch’ party and you don’t want to serve the same old thing. This recipe is everything you’re looking for. If you normally do the Sloppy Joe thing, try this! It’s a twist on traditional Sliders that doesn’t require individual preparation. It’s EASY and OH SO YUMMY! Enjoy!


1 pound ground beef

1 pound bulk pork sausage

1 pound Velveeta

1 teaspoon onion powder

1/2 teaspoon black pepper


24 slider buns or soft dinner rolls



Brown ground beef and sausage together with onion powder and pepper. Make sure it is cooked through. Drain grease.


Combine browned meat and Velveeta in a crock pot and heat on low until cheese is melted and bubbly.


Serve on slider buns.


*If you heat it more than four hours, you may have to add a splash of milk if it gets too thick.



Chicken Broccoli Cheese Soup


I don’t even know what to say about this soup. It’s so good. Perfect combo of a creamy chicken and a broccoli cheddar soup.  Try it. You WON’T be disappointed.


1 small diced onion

1 tsp minced garlic

1 stick butter

1 cup flour

8 cups chicken broth

2 cups shredded cooked chicken (or more)

2 bags of frozen broccoli (I use florets)

2 tsp salt

1 tsp pepper (white if you have it)

1/2 tsp cayenne pepper

1 cup milk (I used 2% milk)

4 cups sharp cheddar cheese


In a large saucepan, saute onion and garlic over medium high heat until opaque.

Lower heat to medium and add butter and flour. Cook until roux is bubbly and starting to brown.

Pour roux into a pot and add chicken broth (stir to prevent lumps)

Add chicken, broccoli, salt, pepper, cayenne pepper and cook for about 30 minutes.

Stir in cheese and milk until cheese is fully melted and serve.

Roasted Veggie And Beef Stew

Went to my sister’s house Sunday to celebrate my parent’s 68th wedding anniversary and my sister served this! It was that day that was like 5 outside so it was really perfect! It’s hearty and filling and the roasted veggies make it taste so unique! Can’t wait to have it again!



2 pounds beef chuck roast, cubed

4 tablespoons olive oil

1 onion, chopped

1/4 pound fresh mushrooms, sliced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

2 stalks celery, chopped

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 bay leaf

2 cups beef broth

1/2 cup red wine

1/4 cup tomato paste

salt and pepper to taste



Preheat oven to 450 degrees. Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rack and cook for 30 minutes, turning occasionally, until brown and tender.

Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.

Remove beef from roasting pan and set aside. Place roasting pan on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings while stirring. Remove from heat.

Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.

Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Tastes Like Lasagna Soup



January is National Soup Month and THIS is a great one! This is a recipe I found that I have tweaked it a bit. (of course) An option is to make it with spaghetti sauce instead of all the individual ingredients and it was good. But…taking a little extra time to do it with the individual ingredients makes it even better! This is a YUMMY comfort-food soup! MMmm.


1 pound ground beef

1 onion, chopped (I use onion powder)

1 green bell pepper, chopped (I use half)

2 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth (I use low sodium)

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 tablespoon basil

1/2 teaspoon salt

2 cups broken lasagna noodles (I added 1/2 cup more)

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese


In a large pot, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

(at this point, you can put everything in your crockpot on low and cook for 5 hours. Put the Parmesan cheese in for the last hour, then continue to the last step, if desired)

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, basil and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls (or a deep round casserole). Sprinkle with mozzarella cheese. Broil 3 to 4 minutes, until cheese is browned and bubbly.


Bacon Wrapped Smokies


Sometimes I pass along recipes that are more on the healthy side. This one however, is not. Unless you’re on a diet that lets you eat bacon and sausage and brown sugar. That’s all there is to it! How perfect for your tailgate! I’ve seen this done in an oven, but the Crockpot is WAY more convenient!


1 pkg Lil Smokies (13 oz.)

1 pkg. Bacon (16 oz.)

1 1/2 cup Brown Sugar (more or less)


Pour half of the brown sugar on the bottom of your Crockpot.

Cut strips of Bacon into thirds.

Wrap each strip of Bacon around 1 Lil Smokie, then poke a Toothpick through to keep it in place.

Place Bacon Wrapped Smokies into Crockpot.

Sprinkle on remaining brown sugar.

Cook on HIGH for approx. 3 – 3.5 hours, or until bacon is completely cooked.

Occasionally move smokies around in Crockpot to ensure they cook evenly.



Nuts and Bolts




This the home-made version of what you might think of as “Chex Mix”. This is so much better and extremely addicting! It makes a bunch. So feel free to give away!


1/2 box of the following cereals

Rice Chex

Wheat Chex

Corn Chex


2 cups stick pretzels

1 lb mixed nuts

1 lb dry roasted peanuts


1 stick butter

1 cup of oil

3 Tbls Worcestershire sauce

1 tsp garlic power

a couple of dashes of hot sauce



Mix dry ingredients all together in large bowl.

Melt butter and add oil, Worcestershire sauce, garlic power and hot sauce to it.

Pour wet mixture over cereal/nut mixture; put in large roasting pan and bake in a 200 degree over for 2 hours.  Stir well every 15 minutes or so to insure that all dry ingredients get coated with oil mixture.  Enjoy!

Cranberry Hootycreek Cookies


A few years ago, all the girls in our family got together for what we call “sisters weekend”. We decided to put these jars together to give as Christmas presents! I had never heard of a cookie called “Hootycreek” but it’s fantastic! The cranberry makes it taste (and look) so Christmassy! And these jars make great teacher or pastor or BFF gifts! This first part is the actual recipe to make the cookies. The second section below is how you make the jars and what the card you attach to them should say! Enjoy!


  • 1cups flour
  • tsp baking soda
  • tsp salt
  • 1 tsp cinnamon
  • cup softened butter
  • 2cup brown sugar
  • 2cup white sugar
  • 2 eggs
  • tsps vanilla
  • cup rolled oats
  • cup dried cranberries
  • cup white chocolate chips
  • cup chopped nuts


  1. Combine flour, baking soda, salt and cinnamon.
  2. Cream butter, then add sugars, eggs & vanilla.
  3. Mix in flour mixture & oats, then cranberries, chips & nuts.
  4. Drop by spoonfuls on greased cookie sheet.
  5. Bake at 350 for 8-10 min.
  6. Makes 3 doz. Cookies




1 1/8 cups flour

½ cup rolled oats

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

1/3 cup packed brown sugar

1/3 cup white sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans


Layer the ingredients in a 1 quart jar as listed


Attach a tag with the following instructions: Cranberry Hootycreeks

  1. Preheat oven to 350
  2. Grease a cookie sheet
  3. In a medium bowl, beat together ½ cup soft butter, 1 egg and 1 tsp vanilla
  4. Add the entire jar of ingredients and mix together by hand until well blended
  5. Drop by spoonfuls onto baking sheets
  6. Bake for 8 to 10 minutes, or until edges start to brown
  7. Cool on wire rack