Sloppy Joes for a crowd

5 pounds lean ground beef
1-1/4 cups chopped onion
1-1/4 cups chopped green bell pepper
2-1/2 teaspoons garlic powder
1 tablespoon and 2 teaspoons prepared yellow mustard
3 cups ketchup
1/4 cup barbecue sauce
salt and pepper to taste

Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
3. Serve on hamburger buns.

Makes about 32 sloppy joes

My new favorite Banana Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

One loaf we ate right away. The second loaf we are savoring each morning for breakfast this week. The rest, I wrapped tightly and froze. You HAVE to make this. It is DELICIOUS! It is, by far, the best banana bread recipe I've ever made! Eat your heart out, Southern Living!

Chipotle Bean Burritos

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

I found this in an old Cooking Light magazine. At first, I thought I'd have a hard time finding the chipotle chile powder. However, I found it very easily in the spice section at our local Wal-Mart. But I guess you could easily use regular chili powder if you wanted. But the chipotle gives it a smokier, spicier flavor. And don't let the 1/2 tsp. amount fool you. More than that and it would be too spicy.
I was a tad leary at first when I made this, because Chad is usually not a fan of meatless meals. But he didn't even notice it was missing. The burritos are very filling and both kids even like it, too! This recipe is a good one for the budget and one that is a definite keeper!