Recipe dinner and dessert

[pattrose]

Sloppy Joe Casserole

Ingredients

Original recipe yields 6 servings
* 1 (16 ounce) package penne pasta
* 1 tablespoon olive oil
* 1½ pounds ground beef
* 1 medium yellow onion, chopped
* 1 small red bell pepper, chopped
* 1 small green bell pepper, chopped
* 1 tablespoon paprika
* 2 teaspoons garlic powder
* 2 teaspoons kosher salt
* 2 (15-ounce) cans tomato sauce
* ½ cup ketchup
* 2 tablespoons yellow mustard
* 2 tablespoons worcestershire sauce
* 2 tablespoons light brown sugar
* 2 cups frozen yellow corn kernels

* 1 ½ cups shredded Colby-Jack cheese, divided
* cooking spray
Directions
Ingredients

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Original recipe (1X) yields 6 servings
* 1 (16 ounce) package penne pasta
* 1 tablespoon olive oil
* 1½ pounds ground beef
* 1 medium yellow onion, chopped
* 1 small red bell pepper, chopped
* 1 small green bell pepper, chopped
* 1 tablespoon paprika
* 2 teaspoons garlic powder
* 2 teaspoons kosher salt
* 2 (15-ounce) cans tomato sauce
* ½ cup ketchup
* 2 tablespoons yellow mustard
* 2 tablespoons worcestershire sauce
* 2 tablespoons light brown sugar
* 2 cups frozen yellow corn kernels

* 1 ½ cups shredded Colby-Jack cheese, divided
* cooking spray

Ingredients
1. Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.
3. While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes. 
4. Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes. 
5. Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes. 
6. Remove from heat, stir in cooked pasta, corn, and 3/4 cup of the cheese.
7. Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining 3/4 cup cheese.
8. Bake in preheated oven until heated through and cheese is melted, about 20 minutes.
9. Serve warm and enjoy!

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PERFECT PEACH CRISP

1. Fresh Peaches: You need about 2 to 2.5 pounds of peaches, or about 6 medium-size peaches. Pit and slice them. Peeling is optional. See below for information on the best peaches to use.
2. Flour: All-purpose is best here. You’ll use flour in both the filling and the topping.
3. Sugar: You need granulated sugar for the filling and brown sugar for the topping.
4. Salt: For its flavor-enhancing superpowers.
5. Lemon Juice: The filling tastes a little flat without it.
6. Vanilla Extract: I love using vanilla in this strawberry vanilla crisp, and it’s great in this recipe too.
7. Cinnamon: Warm cinnamon spice and peach desserts go hand-in-hand.
8. Butter: To prevent it from melting too soon and losing texture, use very cold butter. This will give the topping that incredible crumbly texture, when the pieces of cold butter hit the hot oven and melt all over the peach crisp. I take the butter out of the refrigerator, cut it into cubes, and then place the cubed butter in the freezer for about 10–15 minutes before I need it.
9. Oats: Whole rolled oats are best in this crisp topping, but quick oats work too.
10. Pecans: Chop up some unsalted pecans for the topping. You can leave them out for a nut-free dessert.
11. Vanilla Ice Cream (for Serving): Optional, but strongly encouraged! The way the ice cream starts melting when it hits that warm peach crisp is just about the most mouthwatering dessert experience I can think of!

PCombine filling ingredients, and spread in a lightly greased baking dish. You can use pretty much any 9-inch or 2- to 2.5-quart baking dish, such as a deep-dish 9-inch pie dish, 10-inch cast iron skillet, or a 9-inch square baking pan. This is a smaller size pan than the one needed for this apple crisp.
Combine topping ingredients. Whisk together the flour, brown sugar, cinnamon, and salt, then use a pastry cutter or forks to work the cold cubed butter into the dry ingredients, breaking it down into pea-sized pieces. The mixture should be crumbly. Stir the oats and chopped pecans into the topping mixture *after* you cut in the butter. You don’t want them to break down too much. This is the same way we make the topping for bourbon cherry crisp. Sprinkle the topping all over the filling. And then…
BAKE. That’s it! The peaches release their juices, the juices bubble up, the topping becomes crunchy and toasted. And you don’t even have to wait for it to cool down, because you can dig into this peach crisp while it’s warm. YUM!