Root Beer Sloppy Joes

This will come as no surprise to anyone, but as a kid growing up in Wisconsin, I wasn't really what you'd refer to as "normal."  I didn't like hamburgers, I hated McDonald's, Cheetos kind of freaked me out.  I refused to drink my milk and thought sloppy joes were disgusting.

I still hate milk.  Not sure why, other than it tastes very literally like something that just came out of the stomach of a large animal.  I've come around to sloppy joes, though, largely because of this recipe, which came out of the Roanoke Times.  The keys here are:  a) the dried thyme, which gives the whole dish a nice layered taste; and b) the toasted whole grain buns.  And no, I'm not usually one for whole grain buns, either.  But what can I say?  I think this is one of those dishes where you look at the ingredients separately and shake your head--but when you put them all together?  The kids absolutely love it.  

Root Beer Sloppy Joes

1 lb. ground sirloin or high grade Angus chuck

1 medium onion finely chopped

2 cloves minced garlic

1 tsp. chili powder

1/2 tsp. dried thyme

1/2 tsp. dry mustard

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup ketchup

1/2 cup root beer

4-6 whole-grain hamburger buns

1. Heat the oven to 400 degrees.  Slice the buns in half, lay them face down on the rack, and toast for 4-6 minutes, until just crispy on the insides. 
2. In a large-nonstick skillet, cook ground sirloin for 4 minutes on medium until the pink is nearly gone.  Drain. 
3. Add the onion and garlic and cook for another 4 minutes, stirring regularly. 
4. Add the chili powder, thyme, mustard, salt and pepper.  Stir.  
5. Stir in ketchup and root beer.  Reduce heat to medium-low and cook 10 minutes or until the sauce thickens. 
6. Serve on the toasted buns.  

Family Ratings

Will, who really is becoming more easy-going as an eater:  10

Lucy, who thinks the root beer makes dinner taste like dessert (even though it really doesn't): 10

Jamie, who's taken to eating twelve snacks between 4:00 and 6:00, and then saying he doesn't like my cooking:  7

Ellen, who kind of rebels against anything that seems even vaguely midwestern:  7

Paul, who's not getting any skinnier:  10

Soft Molasses Cookies

When I was little, I used to refuse to eat store-bought cookies. No Chips A'Hoy, no Nutter Butters, nothing. If it wasn't fresh, I wasn't eating it. This cookie recipe is largely the reason for that: these cookies are so good that when my mother used to package half of them and put them in the freezer downstairs, I used to sneak down and steal two or three at a time. I'm sure she was a little disappointed--but not too confused--when she found the tupperware container two-thirds empty.

Anyhow, if you're thinking, "But I don't like those molasses cookies with the sugar on top," don't worry; these are nothing like that. They are much much much better, largely because they contain sour cream, the secret ingredient to most of the world's best baking. In fact, I can say pretty unequivocally that these are the best cookies in the world.

I would strongly encourage you to double the recipe. And don't bother putting half of them in the freezer . . .

Soft Molasses Cookies

1 cup butter (2 sticks), softened

1 cup sugar

1 egg

1/2 cup light molasses

1 tsp vinegar

1 cup cultured sour cream

3 cups flour

1/5 tsp cinnamon

1 tsp powdered ginger

2 tsp baking soda

1 tsp salt

1. Cream the butter. Gradually add the sugar.
2. Beat in the egg and the molasses.
3. Add the vinegar and the sour cream. Blend.
4. Blend in the flour, cinnamon, ginger, baking soda, and salt.
5. Chill for at least one hour.
6. Preheat oven to 350 degrees.
7. Drop rounded teaspoonfuls onto greased cookie sheets.
8. Cook for about 9 minutes. Press lightly on the top to test. If the cookie bounces back, it's definitely ready--and maybe a bit done. If the cookie doesn't quite bounce back, it's perfect.
9. Cool and remove from pan.

Makes about 5 dozen cookies.

Family Ratings on a scale of 1-10.

Lucy: 10. Duh.

Jamie: 10. More. More. More.

Will: 15. I don't care about the mathematical improbabilities.

Ellen: 10. Damn it, Paul, you have to leave some for us!

Paul: 1,000.

The First Annual Food That Doesn't Suck Holiday Cookbook Blitz

Here's the idea: you like to cook. Your spouse/mom/boyfriend/kid wants to give you a cookbook for Christmas, but has nooo idea what's good and what's not.

So here's what we do: below, in the comments section, post a short--say, 20-50 word--review of your favorite cookbook. Be sure to include the title, the author, and maybe the publisher. Tell us why you like it, naming a couple representative recipes. See my sample, below.

Then wait a few days, come back, and see what everyone else has posted. Pick and choose, then pass the relevant details along to the shopper in your family, reminding them that cookbooks are one of those gifts that benefits them just as much as it does you!