Tuesday, November 25, 2008

Gifts from Montreal

My husband returned home from a business trip to Montreal last night, and he surprised us wtih the cutest little gifts. :)



First, a mini bottle of pure Maple Syrup for each one of the children:











Then, a cuddly fleece jacket for me:








And now for my favorite -- this cute little plate for displaying my daily menu! Isn't it adorable?? If that isn't a subtle hint to make sure I know what's for supper each day!!! ;)






So, I took the hint and figured out early in the day what I was having for supper tonight, so I could write it on my menu plate and take a picture of it, of course!! :)

As you can see, supper for tonight is Crockpot Sloppy Joes. This is another new recipe -- this one from Southern Living Magazine. I just snuck a taste, and this stuff is Delicious! I can't wait until supper time!!!

This is going to be a great recipe to make for those nights (such as tonight) when we have a basketball game to attend. Those of us who want to eat before the game can spoon some up on a bun and have at it! Then, there will be some ready for the famished athletes and fans when we get home. That's what I call a Winner!!!

If you'd like to try this winning recipe, here it is. It says it serves 8, and I doubled this for my family of twelve.

Slow-Cooker Sloppy Joes

1 1/2 pounds lean ground beef
1 pound ground sausage
1 small onion, chopped
1/2 bell pepper, chopped
1 8 oz. can tomato sauce
1/2 can water
1/2 cup ketchup (I added a bit more ketchup)
1/4 cup firmly packed brown sugar
2 TBSP cider vinegar (I doubled the recipe, but did not double the vinegar)
2 TBSP yellow mustard
1 TBSP chili powder
1 TBSP worcestershire sauce
1/2 tsp salt
1/4 cup all-purpose flour

hamburger buns or any kind of roll

1. Brown ground beef and sausage with onion and bell pepper in a large Dutch Oven over medium high heat, stirring often, until beef and sausage crumble and are no longer pink. Drain well.

2. Place beef mixture in a slow cooker. Stir in all remaining ingredients.

3. Cover and cook on HIGH for 4 hours. Serve on hamburger buns or yeast rolls.



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