twinsmom4 Profile - (10137940)

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Recipe Reviews 15 reviews
Tonya's Terrific Sloppy Joes
Threw this together on the fly tonight after a busy Spring Break weekend before we return to school. Like meatloaf, I love the flexibility of sloppy joe recipes for using up the little bits of things you need to use up. Like other posters, we like our joes wet but not too sloppy so I doubled all the wet ingredients (except vinegar and lemon juice) and added some BBQ sauce I had to use up- came to 1 cup total with ketchup and BBQ sauce together. I added a couple splashes of Louisiana hot sauce and liquid smoke. I kept all dry ingredients the same as recipe and also added some finely chopped carrots to celery and onion. One of my twin teen boys went back for an overfilled second joe. This will be a keeper for us when we need something quick to fix. Thanks for posting!

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Reviewed On: Mar. 30, 2014
Always Juicy Baked Ham
This was very yummy! I did mine in a roaster. Half the time was face up then turned face down for the rest. I didn't have dijon mustard so used regular yellow mustard and added a little liquid smoke. Was very juicy and tasty. Will definitely do this again!

1 user found this review helpful
Reviewed On: Mar. 24, 2014
Try It You'll Like It Kraut Casserole
I will be making this as our "goto" kraut and pork recipe from now on. Pork was very tender and the counterbalance of the minor sweet ingredients tempered the sourness of the kraut perfectly. My only changes were not draining the kraut so I could retain the liquid in the roaster, layering half the kraut in the bottom of the roaster before placing the browned pork on it, and I removed the browned pork out of the skillet then deglazed the pan using the white cooking wine before adding the other ingredients and rest of kraut to the skillet. I poured everything on top of the browned pork ribs in the roaster then covered to cook for about 2.5 hours. We served this over hash browns (not crispy bec/I was out of potatoes to mash) and my boys each had two helpings. Definitely a keeper! Thanks for sharing the recipe!

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Reviewed On: Feb. 17, 2014

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