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I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues.  I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!


1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split

In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan.  Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.


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This is so easy to make and comes together in less than 30 minutes. I made this gluten free as our son has been having some belly issues so it’s easily adaptable. The noodles are gluten free so they do look a little different. I was also able to find a gluten free andouille sausage that added such a nice pop of flavor. The recipe did not call for Parmesan cheese but just before serving I threw a handful of cheese into each bowl (not Robby’s) and stirred it in.  If I did not tell my family this was gluten free they would not have known, everyone enjoyed it!

1/2 pound bacon, cut into bite size pieces
1 medium onion, chopped
1 medium head of cabbage (or packed slaw mix)
Salt to taste
Pepper to taste
1/2 cup chicken broth
1 (12 ounce) package egg noodles ( I used spiral), cooked until firm
1 smoked kielbasa ring, sliced
Parmesan cheese-optional

In a 5 quart Dutch oven over medium high heat, cook the bacon stirring often, until the bacon is cooked and starting to crisp, about 10-12 minutes. Transfer to a plate, cover to keep warm.
To the same pot as the bacon drippings add the sliced kielbasa, onion, cabbage, salt and pepper to cook stirring constantly for five minutes, then add the chicken broth. Lower the heat and cover and cook until cabbage starts to soften, stirring often to prevent burning. About 15 minutes.
Meanwhile cook the pasta according to the package directions, drain. When the cabbage is ready, add the pasta and bacon to the pot and stir mixing well. Add a handful of Parmesan cheese if desired.
Serve warm.



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We made this last week for a party and it was loved by everyone! There were so many dishes and so much food but this one was loved by all. This is a great addition to any of your summer parties. You know it’s a well tested dish coming from Taste of Home!

Yields 20 servings

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard cooked large eggs, chopped
1 pound cooked and crumbled bacon
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1 1/2 cups sour cream
1 cup mayonnaise
2-3 Tablespoons prepared mustard

Preheat the oven to 425 degrees. Sprinkle potatoes with salt and pepper. Bake uncovered on a greased baking sheet until tender, 40-45 minutes. Cool in pan on a wire rack.
Combine potatoes with the next five ingredients. In another bowl combine sour cream, mayonnaise and mustard. Pour over potato mixture tossing to coat. Refrigerate until serving.



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These Taste of Home peanut butter filled brownies became a fast favorite of many of the Volunteer Field Editors. I made them for my family and I can see why they are loved by so many! These are easy to make and if you love peanut butter and chocolate you will love these.

Makes 1 dozen.

1 package fudge brownie mix  (8 inch square pan size)
1/2 cup mini semi-sweet chocolate chips
1/3 cup creamy peanut butter
3 Tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners sugar for dusting, optional

Preheat oven to 350 degrees. Prepare brownie mix according to package directions and stir in mini chocolate chips.
For filling:  In a small bowl beat peanut butter, cream cheese, egg, and sugar until smooth.
Fill paper lined cups one third of the way full with the brownie batter. Drop filling by teaspoon into the center of each cupcake. Cover the peanut butter filling with remaining batter.
Bake 15-20 minutes or until toothpick inserted into the brownie portion comes out clean. Cool ten minutes before removing from the pan to a wire rack to cool completely. Dust tops with confectioners sugar if desired.  Store in the refrigerator.



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As you know I have made many, many Taste of Home recipes but this is one of my all time favorite recipes for so many reasons. I don’t consider myself a baker and most definitely not a bread baker. Aren’t there bread machines for such things? Well, when I read this recipe I thought this was too good to be true. There was no way the bread is going to taste so good with such little work. Well, boy was I wrong! The bread was amazing and just as easy as the recipe says! But another thing I love about this recipe is that you can add herbs and spices to the bread adding different flavors. One of the volunteer field editors added course salt and rosemary to the dough! How good does that sound? I should also tell you how good this makes your house smell while it bakes. So easy and so delicious…I will be making this over and over!

NOTE– A number of people made this in various pans, loaf pan, round pan even a pie plate.  I needed to cover my bread with foil after the first 20 minutes of baking.

1 teaspoon active dry yeast
1 1/2 cups warm water (110- 115 degrees)
2 3/4 cups all purpose flour
2 Tablespoons sugar
2 Tablespoons olive oil
1 1/2 teaspoons salt

In a large bowl dissolve yeast in warm water. Let sit for just a couple minutes.  Stir in remaining ingredients to form a wet dough. Cover and let rest in warm place until doubled, about 1 hour.
Stir the dough down, transfer to a grease 2 1/2 quart baking dish. Cover and let rise in a warm place until almost doubled, about 1 more hour.  Preheat oven to 425 degrees.  Bake 20 minutes, reduce oven temperature to 350 degrees. Check to be sure the bread is not browning too much. If so, place tin foil over the top. Bake another 20 minutes.  Remove bread from oven and remove from pan to cool on a wire rack.  Serve warm or at room temperature.



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