Creamy Butternut Squash Soup

Creamy, silky smooth and bursting with soul satisfying flavors, this simple butternut squash soup recipe will be your next favorite soup.  I guarantee!

From a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads, I picked up this book for Christmas. "Wow!" This book is loaded with incredible meals. FULL of recipes from different cuisines.  There's no chance of us falling into the same old routine.
I haven't noticed any labor intensive recipes. For folks that enjoy taking the time to create fresh soups, there's nothing hard or laborious here. The book offers inspiration for combining flavors that might be out of the norm, but the results really hit the spot. Plenty of family friendly recipes as well as recipes for folks looking for a new twist.
My favorite part of this book, besides the recipes themselves, is the formatting. Step-by-step color photos and easy to read/follow instructions for every recipe. There's no guessing as to whether we're doing it right.
Yep, this one is a keeper for years to come.  You can be sure to see recipes from this book here on SDR.

HERE'S ALL IT TAKES TO MAKE Creamy Butternut Squash Soup
Serves 4

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound butternut squash, peeled, seeded and cubed
• 5 cups chicken stock
• 1 cup potatoes, cubed
• 1 teaspoon paprika
• 1/2 cup whipping cream
• 1 1/2 tablespoon fresh chopped chives
• salt and fresh ground black pepper to taste

In a dutch-oven or large soup pot over medium heat, melt the butter, add the onions and cook for 5 minutes, until onions have softened.

Add the squash, chicken stock, potatoes and paprika.  Bring to a boil.  Reduce heat to low, cover the pan and simmer gently for 25 to 35 minutes, until all the vegetables are soft.

Using either a drink blender or an immersion stick blender, process until smooth.  Return soup to the pan and stir in the cream.  Season with salt and pepper.  Reheat gently.  Stir in chopped chives or allow folks to add them to their  own bowls.

COOK'S NOTES:
I used russet potatoes in this soup, but the recipe would work with a less starchy spud like a red potato.

I was shy on chicken stock and ended up using 3 cups chicken stocks with 2 cups water.  The soup still had a lot of flavor despite my shortage.  Just for the sake of making it a budget friendly recipe, I would prepare it that way again.

I just happen to have had whipping cream on hand, so I used it.  In future, I could use half-n-half or fresh whole milk and the recipe would still come out creamy and satisfying.

WARNING
YOU WON'T BE ABLE TO CONSUME JUST ONE BOWL.  You'll have two. Also, I recommend skipping the bowl and spoon and pour this soup into a latte cup or coffee mug and just slurp it down.

It's a perfect soup to take to work; heat and eat at your desk. Not that I advocate you working through your lunch break, but let's be truthful.  We all have days when it's necessary.  Take this soup with you on those days and at least you'll have a happy tummy while you knock out your to-do list.

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Soups; Includes Delicious Recipes for Appetizers and Salads

This recipe is for friends and readers of SDR who asked for more soup recipes. Thank you.
Peter from Kalafagas, Greek Food & Beyond
Suzanne
Sarah B.
Heather S.
Cara A. from The Picky Apple
Theresa K.
Bob S.
Deby
Betty P.
Debbie F.
Mark B., Boscoe the Cookie Doctor
Cindy R.
Gregory P.
Barry W.
Claudene
Stacie H.

Homemade Creamy Tomato Soup

Oh the joy of discovering excellent recipes!  My heart is full with happiness and my stomach cannot wait to taste this nurturing soup again.  I wish I could claim full credit, but I cannot.  This is the fine work of Cook's Illustrated and America's Test Kitchen.  The original recipe is called Creamless Creamy Tomato Soup.

It serves 6 to 8, easy.  I enjoyed it twice in one day last weekend, it's so smooth and satisfying. It's called creamless AND creamy because the recipe does not call for heavy cream or half-n-half.  The creamy texture comes from using 3 slices of sandwich bread.  I kid you not, it's the secret ingredient to its success.  My family didn't have a clue; they didn't even ask.  They just slurped it down as they groaned over their bowls.

HERE'S ALL IT TAKES

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium onion , chopped medium (about 1 cup)
• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• Pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken broth
• 2 tablespoons brandy (optional)
• 1/4 cup chopped fresh chives

Heat 2 tablespoons oil in dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step.

The original recipe is called Creamless Creamy Tomato Soup, published September 1, 2008, from Cook's Illustrated.com.

MY COOKING NOTES:

• I wanted to use my very favorite canned tomatoes, San Marzano whole plum tomatoes.  They're sweet with the right level of acidity for soups and sauces.  They cost more than the average can of whole tomatoes, but they're worth it when I need a tomato sauce to stand alone.  I use the other brand tomatoes for chilis and salsas.  Taste them for yourself and you'll know where I'm coming from.
• I saved the pinch of red pepper flakes as the last seasoning before serving the grown ups.  I was afraid the heat would be noticeable to the kiddos.  I wanted them to love this soup and didn't need reasons for them not to like it.
• I skipped the brandy.  No one in my family has ever tasted it.  I don't keep it on hand.  So, I figured no one would know it was missing. Right?
• I didn't have onion chives, but I did have garlic chives from the herb garden.  They were perfect.
• I used my immersion blender to puree the tomato-bread mixture.  Then I passed it through a mesh strainer before adding the broth.  This removed the seeds and stray bits of tomato skins, along with taking the soup to the next smoothest texture.  It makes all the big difference in making the soup feel creamy in the mouth.  It's worth it when I take the extra 3 minutes to strain the soup.
• Next time, I'm doubling the recipe so I can freeze servings for make-ahead-lunches.  Since there's no dairy involved, this recipe is sure to hold up for future meals.

Full On Chicken Dinner STILL SIMPLE

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It's a great resource that contains 6 complete entertaining menus with shopping lists, as well as tips for table setting, timing of recipes,
how to choose a wine, hosting tips and more.

Total Comfort Food Here! A full on meal, made as quickly and as easily as possible.  Every where I could, I trimmed down the fat calorie intake as best as I could.  It's not "fat-free" but "low-fat" and STILL SATISFIES a hungry family.

HERE'S ALL IT TAKES

For the Chicken

• 1 (3 to 3 1/2 pound) whole chicken
• salt & fresh ground pepper
• 2 teaspoons dried thyme
• 1 small lemon, halved
• 5 to 7 garlic cloves, whole
• 1 small onion, thickly sliced

For the Noodles

• 1 1/2 cups dry egg noodles
• 1 cup chicken stock/broth from drippings
• 1/2 to 3/4 cup No Fat Half and Half (Land O'Lakes)
• salt & pepper
• ground red pepper flakes (for the grown ups' plates)

Blanched Broccoli

• 1 large broccoli crown, cut into large bite size pieces

Starting with the chicken. Preheat the oven to 425ºF degrees.

Prep the lemon, garlic and onion.  Have your spices measured out in small bowls, so you don't contaminate your spice rack.

Remove the chicken parts from the inside that they always give us.  Rinse out the inside of the chicken and remove any excessively fatty pieces.  Pat the outside dry with a paper towel.  Place the chicken in a roasting pan.

Generously salt and pepper the inside of the chicken.  Sprinkle in the dried thyme, stuff with the lemon, garlic.  Give the outside of the chicken a spritz of canola oil and sprinkle with salt and pepper.  Tie the legs together with kitchen string, or not, and tuck the wing tips under the body of the chicken.  Scatter the onion slices around the chicken.

Roast the chicken for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh.  Move to a serving dish and cover with foil.

BEFORE YOU START THE NOODLES

Scoop out 1 cup of broth from the drippings, try to get as much as you can.  If you can't make a cup, you can fill in with water or canned chicken broth.  Put the drippings in the freezer, so the fat can separate and solidify quickly.  Skim off all the fat.

NOW start a large pot of boiling water for blanching the broccoli, then cooking the noodles as directed on the package.

In a medium saucepan over medium heat, bring the 1 cup of drippings/broth to a boil.  Pour in No Fat Half and Half, and reduce heat to low just to keep warm.  Do not allow cream sauce to simmer. Think low and slow.

At the same time, blanch the broccoli florets in the boiling water for 2 minutes, scoop out with a slotted spoon and keep warm until noodles are cooked.

Drain off cooked noodles, pour creamy chicken sauce over the noodles and toss.  Allow noodles a few minutes to absorb cream sauce and thicken. Separate chicken while you wait.

Serve it all up family style!

Swirly Peanut Butter Brownies

An OUTSTANDING recipe for peanut butter and chocolate to come together in a dense, cakey delight.

Naturally, as with most dense breads, these brownies are WAY BETTER the next day.  Unfortunately, there weren't many leftover to enjoy.  So, if you're planning to make these ahead of time, HIDE THEM!!!

HERE'S ALL IT TAKES

• 2/3 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup softened butter
• 2 tablespoon milk
• 2 eggs

• 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter
• 1/3 cup peanut butter chips
• 1 cup semi-sweet chocolate chips, melted OR 1/3 cup cocoa powder

Heat oven to 350ºF. Line a square 8X8 inch brownie pan with parchment paper and spray with nonstick cooking spray. Be sure to leave enough paper overlapping on the sides to be able to lift out cooled brownies.

Melt the semi-sweet chocolate chips in the microwave on 70% power for 1 minute. Stir until practically smooth.  If it's very lumpy, go another 20 seconds at 70% power.  A few lumps won't hurt anything.

(IF YOU DON'T HAVE CHOCOLATE CHIPS, stir in 1/3 cup cocoa powder after you divide the batter in half.)

Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed.  Stir in flour, baking powder and salt.

Divide batter in half, a little over a cup each half.  Stir in peanut butter and peanut butter chips into one half.  Stir in melted chocolate chips or 1/3 cup cocoa powder into the remaining half.

Use a 2 inch scooper to scoop chocolate batter into pan in a checkerboard pattern.  Scoop peanut butter batter between the mounds of chocolate batter.

Swirl through batters with a knife or spreader for marbled design. Don't worry about the top of the batter being uneven, it will level off when the brownies bake.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Cut them as big or small as you like.

FOR THE VISUAL LEARNERS

Don't forget a glass of milk or a cup of hot tea to wash these down.
Mmm MMM! They are good!

Snickerdoodles

Buttery cinnamony cookies- YUM! Do you call them Snickerdoodle Cookies or Snickerdoodles? They are my son's FAVORITE cookie of all time.  Of course, he's merely 9 years old, I'm sure there's time for other cookies in his life.  My favorite part is how they start off with this soft crunchy texture then they just dissolve on the tongue like cotton candy.

This recipe comes straight from my secret cookie book.

HERE'S ALL IT TAKES

• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Mixed together in a small bowl and set aside. This is what you'll use to coat the dough balls.

• 1 1/2 cups sugar
• 1 cup unsalted butter or 2 sticks, softened

• 2 eggs

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon table salt

Heat oven to 400ºF degrees. Beat 1 1/2 cups sugar and butter in a large electric mixer on medium speed until fluffy.  Add in the eggs.

Mix all the dry ingredients together in a medium bowl.  Reduce electric mixer speed to Stir or Low; gradually add in dry ingredients a third at a time. As soon as all the flour is moistened, stop stirring.

Set up your assembly area. Dough bowl - cinnamon sugar bowl- ungreased cookie sheet.

Use a 1 inch scooper to measure out and drop dough balls into cinnamon coating.  Roll the dough ball around until well coated.  Shake off excess coating, then move to cookie sheet.  Place dough balls 2 inches apart.

Bake about 10 minutes or until centers are almost set. Remove from cookie sheet to wire rack.

Cooking Note: The dough is sticky.  Using the scooper and wearing a pair of latex medical gloves, makes the task easier to handle and easier to clean up.  I wouldn't make these cookies without them.

Do not attempt to flatten the dough balls.  They will flatten beautifully on their own and make that wonderful cracked look.

And finally, just like the recipe reads, bake until almost set.  They're perfect when they still look a little wet in the center.  These cookies firm up as they cool down.  Over baking them, even just a couple of minutes, will make them crumble quicker later on.

Alright, that's it.  Totally fun to make alone, or with your kids. Their always a crowd pleaser anytime of the year.

Sloppy Joes and Country Bobs

My kids have been begging me to make Sloppy Joes. It's been SO long since I've made them, how could I say no? This time, I had something new to add to the sauce that made my family go back for seconds.

HERE'S ALL IT TAKES

• 1 pound of fresh, lean ground beef
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup ketchup
• 2 to 3 tablespoons Country Bob's All Purpose Sauce
• whole wheat buns

Brown meat and season with salt and pepper. Add ketchup and all purpose sauce, then simmer over medium heat until it thickens. Toast buns in a toaster or in an oven at 300F degrees for 5 to 7 minutes.

IT'S TIME TO EAT!

Country Bob's All Purpose Sauce tastes like a steak sauce with a little kick. It totally works next to steak, basted on grilled chicken and added to pick up Sloppy Joes. It's not so spicy that the kids noticed any heat in the Joes, they just kept on eating.

If you haven't had a chance to try Country Bob's All Purpose Sauce go over through the link. When you sign up for their newsletter, they send you a FREE BOTTLE!

Go get your FREE BOTTLE and come back here and tell me what you think of it. I'm curious to know how many folks claim a bottle and actually try it. Aren't you?

Homecooked Burgers and Happy Meals

Even if you don't own an outdoor grill, don't let it stop you from having a good burger. I made up a great tasting batch of burgers using a grill pan and a heavy cast iron skillet. The burger shown above had a chunk of goat cheese in the center...ooh baby was it GOOD!

HERE'S ALL YOU NEED TO DO

• 1 pound of lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon Worcestershire Sauce
• goat cheese for filling
• cheddar or American cheese slices
• a small bag of frozen crinkle fries

Preheat oven according to the directions on the crinkle fries bag.
Heat up a large grill pan, sprayed with high heat non-stick spray, on medium high.

In a medium bowl, mix the seasonings, not the goat cheese, into the ground beef, then shape into large thin patties. I've learned to make the patties an inch larger than the diameter of the bun. The patties always shrink up to just the right size.

Place patties on hot grill pan then reduce heat to medium or medium low. You'll get some smoke & popping at first so stand back. To get good even cooking and grill marks, set a cast iron skillet on top of the patties and cooked for 4 to 6 minutes on each side.

While you're waiting for that second side to cook, start baking the crinkle fries. Finished patties can be put in a small roasting pan, covered with foil and kept hot in the oven until it's time to eat.

For the grown ups, put a large spoonful of goat cheese in the center of a patty, and give it a sprinkle of fresh ground red pepper flakes then top it with another patty. Press the edges together so the cheese doesn't ooze out while cooking.

With the cheese filled patties, cook them on medium low heat and cover with the cast iron skillet turned upside down over them. Make sense? Use the skillet like a lid cover and not a pressing tool.

After cooking them for 5 minutes on each side, press down on the patty with a spatula to make sure the juices run clear. I don't know about you, but we like our burgers fully cooked around my house.

The fries should be finished by now, so take them out and set aside. On the kid's patties, lay on a cheese slice to start melting while the bread was toasting.

Toasted whole wheat sandwich bread slices work just fine in place of burger buns.  Set out your favorite condiments, pickles and such and you're ready to eat!

My kids love this simple home cooked happy meal. Come to think of it, I've NEVER had to bribe them with a toy to make them eat it all.
Hmm, that's interesting. Good food doesn't need a toy.

Creamy Spinach and Ravioli Dinner

This simple dinner recipe was a BIG HIT with my 10 year old son!  My 6 year old daughter loved it too, only without the spinach.  And, AND,  it may have taken me 20- 25 minutes to get this dinner on the table.  Not bad at all.

THIS IS ALL IT TAKES

• 1 (10 ounce) bag of frozen spinach, thawed
• 2 tablespoons oil
• 1 small yellow onion, finely chopped, reserve 1/4 cup
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups vegetable broth or chicken broth
• 1/2 cup sour cream
• salt and fresh ground pepper to taste
• 1 family size package of fresh, ready to cook, four cheese ravioli
• shredded Parmesan cheese for topping
• 1 loaf of frozen heat and eat garlic bread

Preheat oven according to directions on garlic bread package.

Prep the garlic bread loaf on the cookie sheet. Prep spinach and onions, measure out the butter, flour, water and sour cream.  Fill a large pot with hot water for cooking the pasta and set on high heat. Use a medium sauce pan for making the cream sauce and a small fry pan to saute the onions and spinach.

Start by heating 2 tablespoons of oil in the small fry pan and adding all BUT the reserved 1/4 cup of onion, cook until softened. Add spinach, stir together and cook until heated through. Cover with a lid and remove from heat.

Is the pasta water boiling yet? Yes? Good. Add the ravioli to the boiling water and lower the heat to medium on the pasta pot, and give the raviolis a gentle stir occasionally to keep them from sticking together.  Pop the garlic loaf in the oven and set timer for 9 minutes.

Next, we make the cream sauce.  In the medium saucepan over medium heat, melt the butter. Add the 1/ 4 cup chopped onion and cook until softened.

Add the flour. Stirring continuously, cook the flour up to two minutes. Slowly stir in the 2 cups of broth until sauce is smooth and thickens a bit, 2-3 minutes. Turn off heat, gently whisk in sour cream until well blended. Remove saucepan completely from the heat source.  If everyone in your family loves spinach then add the cooked spinach mixture to the cream sauce now.  Otherwise, serve the spinach mixture on top of spinach lover's ravioli.

When the 9-minute buzzer goes off, the ravioli and the garlic bread are ready.  Drain off the water from the ravioli and set aside.  Remove the garlic bread from the oven and carefully divide hot bread into servings.

After the ravioli is drained, pour the cream sauce over the pasta and allow it to set. The sauce will thicken up and stick to the pasta...yummm.  Serve with or without spinach mixture and top with shredded Parmesan cheese.

Sloppy Chicken Enchiladas

This dish has been a family favorite for years.  The kids never grow tired of Sloppy Chicken Enchiladas.  You can make it as spicy or mild as your family can handle.
HERE'S HOW EASY IT IS

• 1 1/2 pounds of frozen skinless, boneless chicken breasts
• 1 medium onion, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (10 oz) cream of chicken soup
• 1/2 cup light sour cream
• 1 can (4 oz) green chilies
• 1/3 can roasted garlic tomatoes, drained
• 6 flour tortillas
• 1 1/2 cups shredded cheddar cheese

Heat oven to 350F degrees.

Gently defrost frozen chicken breasts in microwave, enough to cut up easily. In medium pan with 2 tablespoons of oil over medium to medium high heat, add cut up breasts in half dollar size pieces, onions, water, cumin, chili powder, salt and pepper, cover with lid. Cook the chicken for 15 minutes, until fully cooked.

In a large bowl, mix cream of chicken soup and sour cream. Use a pizza cutter to cut up tortillas into bite size pieces. Misted a 13×9x2 casserole dish with nonstick spray. When the chicken is finally cooked, empty the chicken mixture (broth & all) into the large soup mix bowl and stir. Toss in the tortillas and stir them around until they are well coated with the soup mix. Then, transfer the sloppy enchiladas to the casserole dish, spread it out evenly then top it with the cheese. Bake uncovered for 25-30 minutes.

KID FRIENDLY TIP
Top only half of the casserole with green chilies and tomatoes.

Barbecue Sandwiches

We had roast for Sunday lunch, yesterday. It was goood! I'll write about it tomorrow.

Today, I simmered up my own barbecue sauce and chopped up the leftover roast to make tangy and sweet sandwiches for dinner tonight. I had to make a sandwich, so I could show you how yummy they look. (mouth full...I gan't wait fer thinner!)

HERE'S WHAT I DID

• 3 cups of chopped roast, approx.
• 3/4 cup ketchup or catsup
• 1/3 cup root beer soda
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup onion, thinly sliced slivers
• 4 hamburger buns, toasting optional

In a medium sauce pan over medium low heat, simmer all the ingredients together until the onion is cooked tender, 10-15 minutes. Meanwhile, remove any fat from leftover roast, then chop into 1/2 inch pieces. Add meat into sauce pan, stir to coat evenly.

You can easily make this ahead of time. Simply store barbecue meat in airtight container and refrigerate. When you're ready to eat, reheat on medium low heat or microwave on 80% power until hot. Divide barbecue meat among buns and serve immediately.

I'm serving these tasty sandwiches with a side of chips, bread-n-butter pickles and there's leftover chocolate pie in the frig.
Mmm, I can't wait!

Bean & Meat Burritos

This is what I'm serving my family tonight.  Mmmmm, I can't wait to chow down!

HERE'S ALL I NEED TO DO

• 3-4 cups cooked ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 tablespoons water
• 1 can green chilies, optional
• 1 package of 10-12 flour tortillas (fajitas/soft taco size)
• 1 large can ranch style beans
• 3/4- 1 cup water
• 2 cups grated cheddar/jack cheese

Preheat oven to 350^oF.

Reheat cooked meat, chili powder, cumin and water in medium pan over medium heat.  Remove from heat and add green chilies.

Drain ranch beans and RESERVE red sauce. Mash beans until you get a refried bean texture, you can add a little water to loosen beans. Fill one tortilla with meat, beans, & cheese. Fold and lay in greased casserole dish.

After dish is full, mix remaining beans to reserved red sauce, plus 1/2 cup water then pour over burritos. Add any leftover meat mixture and cheese for topping.

Cover with foil and bake at 350^oF for 30-40 minutes. Can be prepared earlier that day and left in refrigerator until ready to cook.

Serve with salsa, sour cream, and tortilla chips.

Kid Friendly Tip
Leave out the green chilies in the meat mixture, or leave out the meat mixture all together. Fill half the casserole dish with bean and cheese filled burritos. Be sure to mark the bean filled side of the dish by toping it only with cheese, do not top with meat mixture.

Classic and Simple Sloppy Joes

The kiddos love this quick, delicious Sloppy Joes recipe.  It has all the classic flavors that we grew up craving.

HERE'S WHAT YOU NEED FOR SLOPPY JOES

• 3 cups precooked ground beef
• 1/3 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• salt to taste
• 2-3 dashes Tabasco
• 6 hamburger buns, toasted

Cook over medium heat all the ingredients, excepts the buns, 10-15 minutes, until the sauce has thicken.  Remove from heat, allow to set for a few minutes before serving.

If you have them, heat up some Tater Tots in the oven while you're cooking the Sloppy Joes.  They should finish up about the same time.

Enjoy!

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