SANDRA'S SPECTACULAR SLOPPY JOES

A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe

for functions ~ keep warm in a slow cooker though and serve as sliders!

Servings: (4)

Prep: 10 Mins.

Cook: 15 to 20 Mins.

INGREDIENTS

1 lb extra-lean ground moose (or venison, or beef)

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 cup diced celery

1/4 cup diced yellow onion

1/4 cup diced red bell pepper

1 (8oz-can) tomato sauce

1⁄4 cup ketchup

2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)

1 tablespoon light brown sugar

1 teaspoon dry mustard

Freshly ground pepper, to taste

1 teaspoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

METHOD

In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

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Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.

SANDRA'S BAKED DONUT HOLES

A delightful and airy confection!

I guarantee you won't be able to stop with just 1, 2, 3 or 4...

Yield: (Appx. 60 Donut Holes)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: Mini Muffin Tin (24/batch)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

Finishing:

Brush warm donut holes with:

--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)

1 cup sugar

1/2 teaspoon cinnamon

Pinch of freshly ground nutmeg

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 

Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!

TIP:

If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!

SANDRA'S MOOSEY ALASKAN SLOPPY JOES (Quick N Easy)

A surprisingly quick and easy method to prepare terrific sloppy joes for a crowd

that's nearly as fast as opening the traditional store-bought canned version, 

but tastier...

Serves: (6-8, depending on bun size)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

1 lb. lean moose burger (or venison, buffalo, caribou, elk, poultry, beef...)

Pinch of red pepper flakes

1 tablespoon finely chopped green bell pepper

1 tablespoon finely chopped celery

1/2 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon low-sodium tamari (or soy sauce)

1 teaspoon worcestershire

1 (15 oz. can) tomato sauce

1/2 cup ketchup

1/2 teaspoon yellow mustard

6-8 potato buns (or your preference)

Side options:

-Potato Chips

-Dill Pickle Spears

-Sandra's Best Coleslaw (click for recipe)

-Sandra's Best Potato Salad (click for recipe)

METHOD

In a medium skillet over medium-high heat, brown the burger (drain if using non-lean).  Add the remaining ingredients; bring to a gentle boil, then reduce heat to low.  Cover skillet and simmer for 10 minutes, while occasionally stirring.

Meanwhile, lightly toast buns either under the broiler for a couple of minutes or in the toaster using the 'bagel' setting.

Serve immediately by generously spooning Sloppy Joe sauce onto bottom toasted bun, top with other half of bun. ~ Enjoy!

SANDRA'S KIELBASA SLIDER INDOOR PICNIC LUNCH

I always start by making my coleslaw mid-morning
to allow 2 hrs. for the flavors to meld, which
makes the remainder of the meal
a quick n' easy prep...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 Mins.|
(+ Let coleslaw refrigerate 2 hrs. for flavors to meld before serving meal)

Posted by Sandra

INGREDIENTS

*Coleslaw:
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon granulated sugar
1 teaspoon celery seeds
4 cups shredded green cabbage
1 cup shredded carrots
1 (8 oz.) can pineapple tidbits, drained (or crushed pineapple, drained)

**Enhanced Baked Beans:
1 (8 oz. can) baked beans (Recommend Bush's Original)
1 tablespoon onion, finely chopped
1 tablespoon red pepper, finely chopped
½ teaspoon light olive oil

***Kielbasa Sliders:
½ teaspoon light olive oil
2 smoky kielbasa sausages, cut in half lengthwise,
--and scored on outside to prevent curling while searing
2 onion hamburger buns, toasted
--Ketchup
--Sweet relish
--Yellow mustard

METHOD

*Prepare Coleslaw:
In a large bowl, add all first four ingredients and whisk until smooth, add the remaining ingredient and toss to combine; cover, and refrigerate 2 hours for flavors to meld before serving.

** Prepare Enhanced Baked Beans:
In a small saucepan, add the olive oil and heat to medium, and gently saute the onions and red peppers for 2 minutes, add the beans and when the boiling point is reached, reduce the heat and gently simmer until sliders are done.

***Prepare Kielbasa Sliders:
In a medium skillet, add the olive oil and heat to medium, and add the pieces of kielbasa sausage flat side down, and cook without disturbing to caramelize for about 4 to 5 minutes. Meanwhile, add your buns to the toaster, and watch closely so they are just lightly browned. Spread the tops and bottoms of the buns evenly with ketchup, sweet relish and yellow mustard.  Cut the kielbasa to size to fit buns, place on bottoms of buns, and top with other half of bun.  Cut in half, and serve as shown in photograph above. Enjoy!

SANDRA'S WHITE BEAN VENISON CHILI

A superbly delicious chili you'll be making over-n-over again...
--Wow, I have never seen one of my recipes 
reworked such as this @ 
http://www.fast-and-easy-recipes.com/
venison-and-beans-recipe/

Servings: (6)
Prep: 15 Mins. |
Cook: 45 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger (or lean ground beef, if you prefer)
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
1-1/2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground pepper
1 red bell pepper, chopped
1 red onion, chopped
2 ribs celery, sliced
1 clove garlic, minced
¼ cup bottled chili sauce (for homemade recipe click here: Homemade Chili Sauce)
1 (15 oz. can) white beans with juice
1 (14.5 oz. can) diced tomatoes
1 (14 oz. can) tomato sauce

***Garnish:
--shredded cheddar cheese
-- jarred pickled jalapeno slices

METHOD:

Heat the dutch oven to medium-high heat, add the olive oil and venison burger and brown. Add the remaining ingredients and bring to boil, reduce heat to a simmer, and cover and let simmer while occasionally stirring for a minimum of 45 minutes if you like your vegetables with a bit of a crunch, or as long as 2 hrs.

To serve, ladle chili into a soup mug, and generously sprinkle with cheddar cheese, and then top with a couple of pickled jalapeno slices – enjoy!

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Premium cornbread Muffins

Tip: I also like to serve the White Bean Venison Chili with a side of hot cornbread spread with butter - Click here for recipe: (Premium Cornbread Muffins)

SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS

Now this is love on a plate if you ask me,
in moderation of course ;)

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!

SANDRA'S OUTSTANDING BLT ROLL-UP BITES

I created this appetizer on-the-fly
with ingredients I had on-hand
when company unexpectedly dropped by
for an impromptu BBQ...

Yields: (32 Roll-ups)

Prep Time: 15 Mins. |
Set Time: 1 hr. in refrigerator

Posted by Sandra

INGREDIENTS

1 green onion, finely chopped
4 oz. cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground pepper
2 teaspoons lemon juice
1 teaspoon sugar
1 tablespoon dried parsley
2 tablespoons sun-dried tomatoes in oil, finely chopped
6 slices bacon, browned, and crumbled
4 flour tortillas (10” diameter)
3 plum tomatoes, juiced and seeded, and finely chopped
2 cups romaine lettuce, shredded

--Lettuce leaves to garnish serving platter
--Paprika and freshly chopped parlsey to garnish BLT Roll-up Bites

METHOD

Heat a skillet to medium-heat, and brown the bacon until crispy. Remove to drain on a paper towel lined plate, and set aside to cool to crumble later.

Meanwhile, in medium bowl mix green onions, cream cheese, mayonnaise, garlic powder, onion powder, ground pepper, lemon juice, sugar, and whisk to combine. Chop the cooled bacon into crumbles, and the sun-dried tomatoes, then add to bowl, and then stir with a spoon until well blended.

Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce, and then roll up tightly. Place all 4 tortillas on a plate and cover with plastic wrap, refrigerating for 1 hour for flavors to meld.

After one hour, cut each tortilla into 1” thick slices with a serrated knife (so as to not squish them), and arrange on lettuce-leaf lined serving platter, dusting each with paprika and freshly chopped parsley. – Enjoy!

SANDRA'S GRILLED COLA CHICKEN THIGHS with GRILLED CORN and COLESLAW

A superb barbecue option
that you'll be making quite often,
as it is a great "All-American" meal after all...

Servings: (6 = 2 pieces each)
Prep: 5 mins. |
Marinate: 4 hrs. |
Stand: 30 mins. |
Grill: 20 to 25 mins.

Posted by Sandra

INGREDIENTS

1-1/2 cups of your favorite barbecue sauce (I prefer Bull's Eye-Original)
2 tablespoons minced dried onion
1 (12 oz. can) Coke-a-Cola
12 bone-in skinless chicken thighs (I generally remove the skin myself)

METHOD

Add the barbecue sauce, minced onion, and coke-a-cola to a large ziploc bag, and mix to combine. Add chicken thighs to the ziploc bag make sure all chicken pieces are evenly coated with sauce. Seal bag and place in refrigerator for 4 hours to marinate, while turning over occasionally. Take out of refrigerator and let chicken return to room temperature for 30 minutes prior to grilling.

Meanwhile, preheat grill during so you have charcoal off to one side, as you’ll be cooking chicken over indirect heat (where no charcoal is below it). Before placing chicken thighs on grill, oil rack with an oil-soaked folded paper towel using tongs.

Grill the chicken, covered, for 20 to 25 minutes (longer if using chicken breasts, as they are thicker), while turning and basting with sauce after 10 minutes, and then continue grilling, just until juices run clear when centers of the thickest pieces are cut next to the bone (they should read 170 degrees when done).  Toss marinade.  Remove grilled chicken to serving platter and tent for 5 minutes before serving. - Enjoy!


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Tip:  I like to serve this meal with my other recipes of  Cajun Grilled Corn and Sandra's Coleslaw as shown in the photograph above.

SANDRA'S TERRIFIC GRILLED FRESH CORN in the HUSK

My oh my, what a terrific
method in which to grill the
most flavorful and moist corn on the cob ever...

Serves: (4)

Prep Time: 10 mins. | Grill: 20 mins.
Posted: by Sandra

INGREDIENTS

4 ears corn, still in husk
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon brown sugar
2 tablespoons honey
a pinch of kosher salt
a pinch of ground pepper
2 tablespoons freshly grated parmesan cheese

METHOD

Heat the grill to medium-high heat.

Peel corn down to the end, but do not remove the husk from the cob. Remove all the fine silk hairs between the corn and husk, and set aside (with husk still pulled down).

On a plate, whisk together the paprika, cayenne pepper, garlic and onion powders, brown sugar, honey, kosher salt, and ground pepper. Roll the glaze on the ears of corn, and rub mixture onto corn with clean hands (it will warm the honey and ensure the spices adhere) and replace the husks.

On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes, turning half way through cooking process. Once cooked, peel the charred husk away from the cob, and sprinkle lightly with parmesan cheese. – Enjoy!


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Tip:  If you do not have husks, just use double-thick tin foil and wrap the corn cobs after they have been seasoned, and grill, or bake in oven at 350 degrees for the same amount of time.

SANDRA’S BEST COLESLAW

This is a my slightly sweeter
version of Coleslaw that I happen to love...

Servings: (6)
Prep: 10 mins. |
Stand time: 2 hrs.

Posted: by Sandra

INGREDIENTS

***Salad
4 cups shredded green cabbage
1 cup shredded carrots
1 (8 oz.) can pineapple tidbits, drained (or crushed pineapple)

***Sauce
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon celery seeds

METHOD

In a large bowl, add all the sauce ingredients and whisk until smooth, add the coleslaw ingredients, and toss to combine. Cover and refrigerate for a minimum of 2 hours for flavors to meld before serving.

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Tip:  A great timesaver is to purchase the pre-shredded cabbage and carrot slaw mixure - the 14 oz. size works well in ratio to this sauce recipe.

SANDRA'S RANCH DRESSING or DIP - Homemade

Very, very easy to prepare,
and incredibly flavorful...

Yields: (1-1/2 cups)
Prep: 5 Mins.

INGREDIENTS:

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon fresh chives, minced
--(or 1/2 teaspoon dried chives )
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of sweet paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
--(+ a bit of milk if making a dressing)

METHOD:

In a large bowl, whisk together all the ingredients, and then cover and refrigerate for at least 3 hours before serving for flavors to meld (imperative).

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Tip: This recipe is thicker to use as a dip, so feel free to add a bit of milk for a thinner ‘dressing’ consistency.


If you'd like, you can serve this ranch dip with:

Sandra's Alaskan Beer
Battered Mushroomswith Gruyere;

or as a side with
Sandra's Stuffed Bacon-Wrapped
 Jalapeno Poppers;

or as a side with
Sandra's Buffalo
Pulled-Chicken Burgers