Sloppy Joes

This recipe is SO easy to make, just takes a little bit of prep work.  I toss mine in the slow cooker and it's extra tender by dinner, but I know others have made it on the stovetop and had it turn out wonderfully too.

*Egg, Dairy, Soy and Nut Free*

Ingredients:

2 pounds ground beef, browned

1 onion

1 can tomato soup (check ingredients for allergens)

1/4 cup water

1/2 cup ketchup

1 Tbsp mustard

2 tsp worcestershire sauce

1-2 tsp salt

1-2 tsp pepper

1/2 tsp garlic, minced

Instructions:

Brown ground beef, put into slow cooker.
Add add chopped onion.
Add all other ingredients and give a good stir.

Cook on low for 7-8 hours.  Serve on home made dinner rolls, along with a salad or another favorite side!

***I also tend to put as many veggies into our meals, I added carrots and celery to tonights meal, and did not even get a complaint from the littles about it!***

Fried Cinnamon Strips

While out the other day, I came across Sweet Cinnamon flavored CheeCha Puffs.  This is one flavor that I had not yet tried, so grabbed a couple of bags and got to work thinking of something simple and yummy that I could make with them.  And fried cinnamon strips is what I came up with!

*Dairy, Egg, Soy & Nut Free*
(contains gluten)

Ingredients:

1 cup Sweet Cinnamon flavored CheeCha Puffs (or just a handful, which is how I measured them today)

1/4 tsp ground nutmeg
a pinch of white or brown sugar

2 (10 inch) flour tortillas (check ingredients, many brands contain allergens)
cooking oil

Instructions:

In a cloth bag (we use Sling Sisters reusable bags), combine cheecha puffs, sugar and nutmeg, and with a rolling pin, crush until the cheecha puffs are a powder.
At this point, I transfer my mixture into a bowl so the oil in the recipe doesn't stain the bags.  If using plastic, you can just keep it in the bag.

Cut tortillas into 3X2 inch strips.  

Heat 1 inch of oil in a skillet or pan, to 375F, or over medium-high heat.

Fry 4 or 5 tortilla strips for approximately 30 seconds on each side, or until golden brown.  Drain on cooling rack on top of paper towels.  

While the strips are still warm, place into cheecha puff mixture and coat the strips.  Either toss the bowl or shake the bag gently.  

Serve immediately or store in an airtight container once cooled.  

**Please note, as you can see at the bottom of the pile there are a few really dark ones.  These can burn very easily, so keep a close eye on them while they're cooking!**

Now, I personally am not a huge fan of Nutmeg, so next time I make these I might choose to add a bit of extra cinnamon in place of the nutmeg.  As my husband often tells me, recipes are a guideline.  Play around with the spices, see other creations you can come up with!  And of course, please share in the comments section if you find something else to add to these tasty treats!