Thursday, February 16, 2012

Sloppy Joe Pockets

This is an old favorite of my family.  I like that it can be created to each person's liking depending on what ingredients you put in it.  Great way to use leftover Sloppy Joe meat mixture too.

Makes 4 pockets


Ingredients:
1 pound lean ground beef
1 package Sloppy Joe seasoning mix
1 can (10 ounces) tomato puree
1 can (10 ounces) refrigerated pizza dough
1 cup shredded mozzarella cheese
1 cup toppings (such as mushrooms, bell peppers, onion, olives)

Directions:
1. In a large skillet, brown ground beef; drain. Add seasoning mix and tomato puree. Set aside.

2. Unroll pizza dough onto greased baking sheet. Cut dough into 4 squares. Sprinkle 1/4 cup cheese
onto one-third of square lengthwise. Spoon beef mixture over cheese. (Do not spread to the edge).

3. Top with pizza toppings. Fold side of dough over filling; press around edges of pocket with a
fork to seal. Bake at 375°F for 20-25 minutes.

Tip: Cooked pockets can be wrapped tightly in foil and frozen. Reheat at 350°F until heated through.


Tuesday, February 14, 2012

Neapolitan Cupcakes

Happy Valentine's Day everyone!!  These cupcakes are a special treat that my girls and I made last night.  They are simply wonderful.  What a great way to get everything you like all in one...cake, brownie, and frosting.  Yummy!!  (Makes approx. 30 cupcakes)



Brownie Layer:
  • 1 (19.5 ounce) package brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
Cake Layer:
  • 1 (18.25 ounce) package strawberry cake mix 
  • 2 tablespoons vegetable oil
  • 1 1/3 cups water
  • 3 egg whites
Topping and Other needs:
  • 1 can vanilla cake frosting
  • sprinkles or other decor
  • cupcake papers
  • non-stick spray
Directions:
  1. Preheat oven to 350 degrees.
  2. Stir together the brownie layer ingredients, set aside.
  3. Mix the cake ingredients together on medium speed for 2 minutes, set aside.
  4. Spoon the brownie batter into lightly greased cupcake papers in a muffin pan, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until papers are each 3/4 full.
  5. Bake until the tops spring back when lightly pressed, about 20 minutes.
  6. After cooling completely, top with frosting and sprinkles or other decor.

Sunday, February 5, 2012

Ambrosia Salad

2 containers Cool Whip, thawed
2 1/2 cups shredded coconut
1/2 cup chopped pecans
1 (8 oz.) can fruit cocktail, drained
1 (11 oz.) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10-ounce) jar maraschino cherries, drained
1/2 tsp ground nutmeg
1 tsp ground cinnamon

In a large bowl, combine all ingredients.  Mix together well and refrigerate for at least an hour before serving.  

Source: own creation, mixture of many recipes