Slow Cooker Sloppy Joes

 We had these last night and they were really good. I think what really made them was the toasting of the hamburger buns, it made them so warm and yummy.

2 pounds ground beef, I did 1 beef 1 ground turkey
1 onion diced
1 8oz can tomato sauce
1/2 cup ketchup
1/2 cup water
1/4 cup brown sugar, packed
1/4 cup flour
1Tbsp chili powder
1/4 tsp. garlic powder
1 Tbsp apple cider vinegar
2 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
salt and pepper to taste
buns
American cheese slices

Directions
In a large pan, brown ground beef with chopped onion. Crumble and cook until no longer pink. Drain grease.

Put the rest of the ingredients into your slow cooker and mix thoroughly. Add ground beef mixture into your slow cooker, stir all together

Cover and cook on low for 3-4 hours. ( mine was starting to stick at about 3 so i just turned it to keep warm)

This is the most important step. When ready to serve toast hamburger buns. Put butter on the buns then toast them in a skillet until golden brown-not burnt :)
Place filling on warm buns and top with cheese. Enjoy

slightly altered from www.thecountycook.net

Cheesy Meatballs

Cheesy Meatballs
3 cups finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef

Directions:
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Yield: about 4 dozen.

***My directions: I had a pound of ground beef already cooked- so I just mixed everything together with 2/3 cup water. Then I baked them for the same time/same heat. My kids LOVED these! They looked a little like cookies, though :) ***

Easy Egg Rolls

Easy Egg Rolls

1 pound ground beef, cooked and drained (or chicken or pork)
1 package (16 ounces) coleslaw mix
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 scallions- chopped
15 egg roll wrappers (1 pkg)
1 tablespoon cornstarch
Vegetable oil for frying

Directions:
In a bowl, combine the first seven ingredients. Place a heaping tablespoonful of meat mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling.
In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
(Chicken is my favorite)