Sloppy Joe Biscuit Cups

Suzy Bee’s Kitchen

Sloppy Joe Biscuit Cups

Preheat oven @400 degrees. Prepare a muffin tin set aside.

Ingredients:

1 LB. Ground Meat, Cooked

1/2 Sweet Onion, Chopped

1/2 Red Bell Pepper, Diced

1 TBSP. Worcestershire Sauce

2 Cups Marinara Sauce

2 TBSP. Tomato Paste

2 TBSP. Brown Sugar

1 TBSP. Steak Seasonings

Salt & Pepper to Taste

2 Cups Grated Cheese

Homemade Biscuits Make 12, Flatten to 1/4" Thick

In a bowl measure biscuit mix, seasoning & buttermilk. Mix gently & turn out onto a floured surface. Knead 10~12 times, pat out to a 1/4" thick use a large round cutter make 12 biscuits. Set aside.

In a large skillet sauté onions & bell pepper until softened, add ground meat, steak seasoning along with salt & pepper cook about 10 minutes, next stir in marinara sauce, tomato paste, brown sugar & Worcestershire sauce continue cooking for 10 minutes until mixture has thickened.

While this meat sauce is thickening take flatten biscuits & put into each muffin cup. Next take 1/4 cup & scoop meat mixture into each cup. Sprinkle 2 TBSP. grated cheese on each muffin before baking. Slide muffin tin into oven.

Bake @ 400 degrees for 9~11 Minutes or until golden brown.

Serve with your favorite salad, raw veggies or fruit

I served these Sloppy Joe Cups last week for the Super Bowl! They were a big hit.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

French Toast Waffles

Suzy Bee’s Kitchen

Two of my all time favorite breakfast foods are French Toast and Waffles. I came across this combo by trial and error. I like it!

French Toast Waffles With Blueberry Pecan Syrup

6~8 Slices Brioche Bread, 1” thick slices

4 Large Eggs

1/2 Cup Whole Milk

1/4 Cup Orange Juice

1/2 tsp. Pure Vanilla Extract

 Blueberry Pecan Syrup:

2 Cups Fresh or Fresh Frozen Blueberries

1/2 Cup Butter Pecan Syrup

Pecans Toasted & Chopped (Option)

Fresh Whipped Cream (Option)

In a small saucepan combined the blueberries & syrup bring to almost boil then reduce heat until the mixture thickens. Turn off heat & let cool.

In a mixing bowl whisk eggs, milk, juice & vanilla, pour mixture into an oblong baking dish, place four slices of bread into baking dish, soak bread for 1 minute on each side. Place 1~2 pieces of bread into waffle iron, close lid cook until golden brown.

Slather French Toast Waffle with honey butter & blueberry syrup.

Additional toppings chopped pecans, whipped cream or powdered sugar.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Corn Chowder

Suzy Bee’s Kitchen

Easy Corn Chowder

Ingredients:

1~3 Cups leftover Mashers

1~3 Cups Coconut Milk or Chicken Stock or Milk

2~3 Cups Fresh Frozen Corn Kernels

Additional seasonings to taste

Garnish with crumbled pepper bacon, grated cheese & chopped chives…

In a large stockpot place mashers, coconut milk, corn & seasonings bring to a slight boil then reduce heat for 1 hour uncovered.

Ladle chowder into bowls & garnish to your heart content.

I serve this chowder with my cheesy garlic biscuits.

Enjoy! 

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food

                                             ~ Bon Appetit ~

©SuzyBeeWolf 2015

Peanut Butter & Celery...

Suzy Bee’s Kitchen

 Peanut Butter & Celery

            Plus

A Peanut Butter Sandwich

To celebrate “National Peanut Butter Day”

This is my all time favorite snack.  

Plus my Favorite Peanut Butter Sandwich…

Ingredients:

6~8 Celery Ribs, washed & cut into 3rd's

1 Jar of Peanut Butter for spreading

Dried Craisins or Sun Flower Kernels (option)

2 Slices Sourdough Bread

2 Large Bananas

Honey to Drizzle

2~3 Slices Pepper Bacon, Cooked & crumbled (option)

Take each celery rib & spread with your favorite Peanut Butter. Cut celery on diagonal, top with Craisins and/or Sun Flower Kernels plate & serve.

Take your favorite Sourdough Bread & peanut butter spread it on both sides of bread. Slice bananas place on both sides. I like to eat my sandwich open face. The crumbled pepper bacon is a new addition to my sandwich. Drizzle with your favorite honey.

Serve with your favorite chips & infused water…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Baked Spaghetti...

Suzy Bee’s Kitchen

Baked Spaghetti…

Prepare a casserole dish set aside.

Preheat oven @ 350 degrees

Ingredients:

8 oz. Package Spaghetti, Cooked & Drained

1LB. Ground Meat, Cooked

3 Cups Marinara Sauce

1~2 Zucchini, Grated

1 Small Sweet Onion, Sliced & Cooked

1~2 Cloves of Garlic, Minced

1 TBSP. Italian Seasonings

3 Cups Grated Cheese

Cook Spaghetti 8~10 minute, drain & place in large bowl with grated Zucchini set aside.

 Sauté onions until soft, add ground meat salt, pepper & Italian seasonings cook until no longer pink. Toss meat mixture, Spaghetti & Marinara sauce together.

In the prepared casserole dish put 1/3 of Spaghetti mixture add grated cheese & repeat twice more.

Place in a 350 degree oven & bake for 25~30 minutes.

Serve with your favorite green salad & Red wine…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Crusted Pork Tenderloin...

Suzy Bee’s Kitchen

Crusted Pork Tenderloin

Preheat oven to 450 degrees. Line a baking sheet with parchment paper set aside.

Ingredients:

1 2LB. Pork Tenderloin

1~2 Cups of Dried Herbs with Sea Salt & Pepper

Roll room temperature Pork Tenderloin in herbs.   

Place on lined baking sheet. Cook for 30 minutes.

Let rest for 15~20 minutes before cutting.

Serve with a chopped Avocado Salad, Mashers & Red Wine…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                        ~ Bon Appetit ~

©SuzyBeeWolf 2015

Sub Meatball Casserole

Suzy Bee’s Kitchen

Sub Meatball Casserole

Preheat oven 350 degrees. Set aside 3 Qt. casserole dishes.

Ingredients:

1 LB. Meatballs, Cooked 

1 Loaf of Crusty Italian Bread, Cubed

2~3 TBSP. Butter, Melted

1 Green Bell Pepper, Sautéed

1/2 Sweet Onion, Sliced & Sautéed

2 Cups Grated Italian Cheeses

1 Cup White Cheddar, Grated to Sprinkle

3 Cups Marinara Sauce

3~4 tsp. Italian Dried Herbs

Garlic Powder, Sea Salt & Pepper to Taste

In a large skillet melt butter slowly. Turn off heat & toss cubed bread in butter until well coated. In a pie plate roll bread in dried seasoning. Put bread into large bowl. Add grated cheese, meatballs & marinara sauce toss ingredients together.

In the large skillet with melted butter add the chopped bell peppers, onion & sauté for 10 minutes. Add sautéed veggies to the meatball mixture & gently fold all the ingredients together. Pour mixture into 3 QT. casserole dish. Sprinkle with grated white cheddar cheese.

Bake uncovered in a 350 degree oven for 40 minutes or until bubbly. Remove from oven let stand for 10 minutes before severing.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015