Sloppy Chicken – This a healthy alternative to Sloppy Joes. I was really surprised with this one. Simple ingredients and it tasted great. You won’t be sorry with this. The kids will love you.
Some attribute the original sandwich to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.
Combine the above ingredients into the quart container, and stir until the sugar or light syrup is fully dissolved. The added sugar will help your child break down the proteins in the evaporated milk.NOTE: You should check with your pediatrician before using this recipe.
Notes
After serving your child, any remaining emergency formula should be refrigerated, with any unused portion being discarded after three days.
In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
Add all the ingredients to the slow cooker, give it a good stir and cook 3-4 hours on high or 5-6 hours on low.
Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1 1/2 cups of the soup and put it in a food processor or blender then add it back into the soup.
Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.
Ross and Noreen Edlund founded Skillets Restaurants in 1995, in Naples, Florida. Their goal was to create a restaurant that offered the local community higher quality comfort food and personal service than budget diners and bland restaurant chains.
Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely on a wire rack before topping.
Topping
Preheat oven to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
