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[theforkprintsbyirene]

ForkPrints Slow-Cooker Manwich Sloppy Joes The ForkPrints by Irene

Comfort food for cold days.

[Story starts here…]

The Story

This recipe came together on November 23rd, during Packers vs. Vikings - which, if you know, you know. We were also celebrating my Mama’s 85th birthday, so it was already a meaningful weekend. Steve was deer hunting in Alberta, Canada with his brother, so I hosted a small gathering in our lumberyard building with a few close friends, food on the table and football on the screen. I made this crockpot Manwich using what I had in the cupboard, seasoning the meat properly before adding the sauce and letting it cook low and slow. It wasn’t fancy or planned - just solid comfort food for a small group. Everyone liked it, went back for more, and no one reached for extra seasoning. That’s when I knew it worked.

ForkPrints Slow-Cooker Manwich Sloppy Joes

The ForkPrints by Irene

🥩 Ingredients

1–2 lbs ground beef (85% lean / 15% chuck)

1–2 cans Manwich sauce (depending on how saucy you like it)

Season the Meat First (Important)

Per pound of beef:

½–1 tsp salt

Several shakes black pepper

½ tsp garlic powder

½ tsp onion powder

Optional:

1–2 tsp Worcestershire sauce

Small sprinkle paprika or chili powder

Diced onions or green peppers

🍳 Instructions

1. Brown & Season the Beef

Brown ground beef in a skillet over medium heat. Season while cooking. Taste before moving on - the meat should already taste good. Drain excess fat if needed.

2. Transfer to Crockpot

Add seasoned beef to the crockpot. Stir in Manwich sauce until well combined.

3. Slow Cook

Cover and cook:

Low: 2–4 hours

High: 1–2 hours

Stir occasionally if you’re around.

4. Adjust & Serve

Too thick → add a splash of water or broth

Too thin → uncover for the last 15–20 minutes

Serve warm on toasted buns.

⭐ ForkPrints Notes

Using 85/15 ground chuck adds richness and depth.

Seasoning the meat before adding the sauce makes all the difference.

Simple food, done right, feeds people well.

A culinary story from The ForkPrints by Irene

Pantry cooking with intention.

[theforkprintsbyirene]

Lil’ Smokies Irish Bread Breakfast Casserole

The ForkPrints by Irene

This came together during Thanksgiving weekend - one of those quiet, in-between moments when we were hungry and I didn’t really have a plan. I looked in the cupboard, checked the fridge, and decided to work with what I had instead of running to the store. Steve and our son, Lyle, became my very willing guinea pigs, tasting along the way as this dish slowly came together. I’m not a chef - I’m a foodie - and this casserole was built from instinct, patience, and a little trial and error. There were adjustments, questions, and even a brief moment of oven panic, but in the end, it turned into something comforting and satisfying. When Steve tasted it and didn’t reach for extra seasoning, I knew this one was a keeper. This became my very first crafted recipe under The ForkPrints by Irene - made from what I had and made with heart.

Lil’ Smokies Irish Bread Breakfast Casserole

The ForkPrints by Irene

Cozy, rustic, comforting, and husband and son-approved - my very first original ForkPrints recipe.

🥚 Ingredients

Egg Custard

10 free-range eggs

½ cup canned coconut milk (well mixed)

½ cup water

1 teaspoon sea salt (or ¾ tsp seasoned salt)

¼ teaspoon coarse-ground black pepper

½ teaspoon garlic powder

1 teaspoon Dijon mustard

Bread Base

6–8 cups cubed Irish bread (Dry at 300°F for 8–10 minutes if soft)

Smokies

1 (14 oz) package Lil’ Smokies, sliced in half

Brown 2–3 minutes with a tiny pinch of garlic powder

Cheese Topping

2 cups total cheese, any mix of:

Mexican-style blend

Monterey Jack

Mission Jack (cut into small pieces if not shredded)

🍳 Instructions

Step 1 — Grease the Pan

Lightly grease or spray a 9×13 baking dish.

Step 2 — Prepare the Bread

Cube Irish bread into 1-inch pieces. Dry in the oven at 300°F for 8–10 minutes if soft. Spread evenly in the baking dish.

Step 3 — Prepare the Smokies

Slice each Lil’ Smokie in half. Brown lightly in a skillet for 2–3 minutes with a tiny pinch of garlic powder. Distribute evenly over the bread.

Step 4 — Make the Egg Custard

Whisk the eggs first. Add sea salt, coarse black pepper, garlic powder, and Dijon mustard. Whisk until smooth. Add coconut milk and water and whisk until fully blended and creamy.

Step 5 — Assemble

Pour egg mixture slowly and evenly over bread and smokies. Gently press the bread down so it absorbs the custard. Make sure nothing is floating.

Step 6 — Add Cheese

Sprinkle cheese evenly over the top.

Step 7 — Bake (Convection Oven)

Bake at 325°F for 30–45 minutes. Check at 30 minutes:

Top melted and lightly golden

Center set (no liquid jiggle)

Tent loosely with foil only if browning too fast.

Step 8 — Rest

Let rest 10 minutes before slicing.

⭐ Notes

Husband and son-approved flavor - add extra salt or pepper if needed. My son added siracha. He loves spice.

Irish bread creates a hearty, brunch-style texture.

Coconut milk adds richness without coconut flavor.

Browning the smokies adds depth and savory balance.

Perfect for brunch, holidays, potlucks, or cozy Sundays.

🍽️ Serving Suggestions

Fresh fruit on the side

Coffee, matcha tea, or fresh juice

Optional garnish: parsley, chives, or green onion

📊 Nutrition (Per 1/12 Serving – Approximate)

Calories: ~320

Protein: ~14 g

Carbohydrates: ~20 g

Fat: ~23 g

Fiber: 1–2 g

Sugars: Low

A culinary story from The ForkPrints by Irene 💛✨

[perrycav]

Got to meet the hilarious @garygulman last week after his show. Very nice. very Jewish. Somehow knew I didn't have a top sheet on my bed. #Forkprints (at Dr. Phillips Center for the Performing Arts)