Best Sloppy Joes

1 pound ground beef
1 chopped onion
1 clove garlic
1/2 cup diced celery
1 chopped green pepper
3/4 cup water
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper

Brown ground beef with onions, garlic, celery and green pepper.  Drain well.  Add all other ingredients and simmer for 45 minutes to one hour to blend flavors and thicken slightly.

Grandma's Old Fashioned Sugar Cookies

3 cups of flour

1 cup of butter

2 tablespoons heavy cream

1 teaspoon baking powder

¾ cup of sugar

1 ½ teaspoon vanilla

½ teaspoon salt

1 egg, unbeatened

Sift together flour, baking powder and salt.  In separate bowl cream butter.  Gradually add sugar.  Stir in egg, cream and vanilla.  Mix well.  Blend in dry ingredients.  Chill dough for one hour.

Roll out 1/3 of the dough at a time on floured surface to 1/8 inch thickness.  Cut into desired shape with a cookie cutter.  Place on ungreased cookie sheet. Bake at 400 degrees for 6 – 8 minutes.  Remove cookies from cookie sheet and cool on wire rack.

Frost with Butter Cream Frosting:

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Orange Chicken & Mixed Green Salad

2/3 cup plus 1/4 cup fresh orange juice

1/4 cup honey

4 large garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

2 teaspoons grated orange peel

8 boneless chicken breast halves with skin

3 oranges, peel and white pits removed

6 tablespoons olive oil

1/4 cup white wine vinegar

1 large shallot, minced

1 pound mixed greens

1 orange or yellow bell pepper, seeded, thinly sliced

Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Cut oranges between membranes to release segments. (Chicken and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter and top with chicken breasts.

Corn, Basil & Tomato Salad

6 large ears white corn, husked

5 tablespoons olive oil

1 tablespoon finely chopped garlic

1/2 cup (packed) thinly sliced fresh basil

2 cups cherry tomatoes cut in half

3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes.

Remove from heat. Add half of basil.

Transfer corn mixture to large bowl.

Cool slightly, stirring occasionally.

Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil.

Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Peanut Butter Chocolate Chunk Bars

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup brown sugar
3/4 cup peanut butter
1/2 cup butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 3/4 cup 11.5 ounce package semi sweet chocolate chunks

Preheat oven to 350 degrees.

Combine flour and baking soda in a small bowl.  Beat brown sugar, peanut butter, sugar and butter in a large mixing bowl until creamy.  Beat in egg and vanilla extract.  Gradually beat in flour mixture.  Stir in chunks. Press into ungreased 13 x 9 inch pan.

Bake for 18 - 22 minutes or until center is set.

Almond-Crusted Tilapia

2 eggs
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 cup ground almonds
1 cup grated Parmesan cheese
4 6 ounce Tilapia fillets
1/4 cup flour
3 - 4 tablespoons butter
salt to taste

Beat eggs with lemon pepper and garlic powder until well blended, set aside.  Stir together Parmesan cheese and ground almonds in shallow dish and set aside.  Dust Tilapia fillets in flour, shake off excess and set aside.  Dip Tilapia in egg mixture and then roll it in the almond mixture.

Melt butter in skillet over medium high heat.  Cook Tilapia in melted butter until golden on both sides, 2 to 3 minutes per side.  Reduce heat to medium, and season fillets with salt.  Cook for about 5 more minutes until fish is flaky.

Jambayla

Here is a great recipe for Fat Tuesday!

 ¼ cup oil

 3-4 cooked chicken breasts cut into small pieces

1 ½ lb sausage sliced

4 cups chopped onion

2 cups chopped green pepper

2 cups chopped celery

1 tab. Garlic

4 cups rice

5 cups chicken stock

2 tsp Cajun seasoning

Sauté garlic, onions, peppers and celery in oil until tender.  Add

chicken, sausage, broth and Cajun seasoning to pot and bring to a

boil.  Add rice and return to a boil. Cover and reduce heat to a

simmer and cook until rice is done based on what typed of rice

according to directions.  Add salt and pepper to taste.

This serves 12, so you may want to cut it down.