Sloppy Casserole

1b lean (at least 80%) ground beef, cooked, drained

1 can (15.5 oz) original sloppy joe sauce
1 can Pillsbury® refrigerated original breadsticks
1/2 cup shredded Cheddar cheese (2 oz)

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix beef and sloppy joe sauce. Heat to boiling over medium-high heat, stirring occasionally.
• 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
• 3 Pour beef mixture into ungreased 12x8-inch or 11x7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
• 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.

Green Chile Mac and Cheese Cost per serving: $1.28

Don't scramble around the day of the party—you can partially make this dish (through step three) up to a day in advance. Simply cover and refrigerate; the morning of your get-together, sprinkle on the topping and bake.


















Salt and pepper

1 pound elbow macaroni $

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6 tablespoons unsalted butter

1 small onion, chopped $

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2 jalapeños, seeded, finely chopped

1/2 cup all-purpose flour

4 cups low-fat milk, warmed $

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2 4-oz. cans chopped green chiles, drained

8 ounces sharp Cheddar, shredded (about 2 cups) $

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8 ounces pepper Jack, shredded (about 2 cups)

1 1/2 cups crushed corn chips $

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Preparation

1. 1. Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.
2. 2. Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
3. 3. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
4. 4. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.

Melon-Pineapple Salsa Cost per serving: 98¢

For a refreshing twist on salsa, try this recipe which incorporates fruit. It gives whatever you serve it with a tangy burst of flavor.

3 cups diced ripe yet firm cantaloupe, from a 3-lb. melon $

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2 cups diced fresh pineapple, from a 2-lb. pineapple

1 red bell pepper, seeded and diced $

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1/2 red onion, diced

1 tablespoon grated fresh ginger

1 small jalapeño, seeded and minced

2 tablespoons lemon or lime juice

1/4 cup chopped fresh mint leaves

2 tablespoons olive oil $

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Salt and pepper

Preparation

1. In a large bowl, mix melon, pineapple, bell pepper, onion, ginger, jalapeño and lemon or lime juice. Stir well, cover and chill for at least 30 minutes or up to 6 hours. Just before serving, stir in mint and oil and season with salt and pepper. Serve cold.

Deep Dish Taco Squares

Ingredients

• 2 Cups Bisquick
• 1/2 Cup Water
• 1 lb Ground Beef
• 1 Green Pepper Chopped
• 1 Onion Chopped
• Garlic Powder to Taste
• 8 oz Tomato Sauce
• Taco Seasoning Packet
• 1 Cup Light Sour Cream
• 1 Cup Shredded Cheddar Cheese
• 1/3 Cup Miracle Whip
• Paprika to Taste
• Optional Taco Fixins
 

Instructions

1. Combine Bisquick and Water to form dough
2. Place dough in greased 9 x13 pan and bake at 375 for 9 minutes
3. Set aside.
4. Place onion, pepper and ground beef in skillet and brown.
5. Drain mixture and add tomato sauce and taco seasoning.
6. Place ground beef mixture on top of crust.
7. Combine cheese, sour cream and miracle whip and top ground beef with the mixture-- spreading out topping evenly.
8. Sprinkle with paprika.
9. Bake at 375 for 25 minutes
10. Cut into squares and top with your favorite taco fixins

Italian Chicken Bake

Ingredients

• 2 Bags Uncle Ben's Whole Grain Medley Brown Rice (any flavor)
• 6 Chicken Tenderloins- uncooked
• 1 Can Red Gold Diced Tomatoes with Basil, Garlic and Oregano
• 1/4-1/2 Cup Shredded Parmesan Cheese
 

Instructions

1. Prepare the rice as package indicates and pour into 9 x 13 pan
2. Lay Chicken on top
3. Pour Tomatoes on top
4. Cover with foil and bake at 350 for 30 minutes or until chicken is cooked through.
5. Uncover and sprinkle on cheese.
6. Broil for 5 minutes

Sweet Corn and Rice Casserole

Ingredients

• 2 T Butter
• 1 Green Bell Pepper- Chopped
• 1 Onion- Chopped
• 1 Can Mexicorn-Drained
• 1 Can Sweet Corn- Drained OR 2 Cups Fresh Sweet Corn
• 1 Can Creamed Corn
• 1 Can Diced Tomatoes with Green Chilies
• 8 oz Mexican Velveeta- Cubed
• 6 Cups Rice- Cooked
• Salt and Pepper to Taste
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. Melt butter in pan
2. Saute peppers and onions
3. Add remaining ingredients except shredded cheese.
4. Heat through.
5. Place in casserole dish and top with shredded cheese
6. Bake at 350 for 30 minutes

Chicken Casserole: a la King or Queen

Ingredients

• 2 Cups Cooked Chicken (1 T Oil, 1/4 Cup Chicken Broth)
• 1 Onion Chopped
• 1 Can Diced Tomatoes
• 1 Can Mexicorn- Drained
• 1 Can Cream of Mushroom
• 1 Can Cream of Chicken
• 1 Pouch Uncle Ben's Whole Grain Medley
• Salt, Garlic Powder and Chili Powder to taste
• 6-8 8 inch Flour Tortillas torn into pieces-Divided
• 1 1/2 Cups Shredded Sharp Cheddar- Divided
 

Instructions

1. Cook chicken and onions together.
2. Add remaining ingredients except cheese and tortillas and mix well.
3. Layer tortilla, then 1/2 chicken mixture, then cheese and repeat in a 9 x13 pan
4. Bake at 350 for 30 minutes until bubbly

Chicken Lemon Basil Penne

Recipe adapted from Gooseberry Patch's Meal in Minutes.

Ingredients

• 2 Cups Cooked Chicken Breast Pieces (cooked with 3 cloves garlic)
• 12 oz Box of Penne Cooked and Drained
• 1/4 Cup Olive Oil
• 2 Large Lemons- Zested and Juiced
• 2 Cups Cherry Tomatoes- Halved
• 1/4 Cup Chopped Basil
• 1/2 Cup Shredded Parmesan Cheese
• Salt and Pepper to Taste
 

Instructions

1. Toss pasta in oil.
2. Add lemon, tomatoes, basil and chicken-- seasoning to taste and mixing well.
3. Pour into a oven safe dish and top with cheese.
4. Broil for 5 minutes

Refried Bean Burritos

Ingredients

• 2 Cans (16 oz) Refried Beans
• 8 oz Salsa
• 1 Envelope Taco Seasoning
• 1 lb Ground Beef- Browned
• 10 (8 inch tortillas)
• 1 to 1 1/2 Cups Shredded Cheese
• 16 oz Picante Sauce

Instructions

1. Combine beans, salsa, seasoning and ground beef in a bowl.
2. Spray 9 x 13 pan with cooking spray or olive oil
3. Place tortillas one at a time in dish- scooping bean mixture into each one before topping with a little cheese and folding and placing seam side down.
4. Once all shells are rolled and placed in dish, pour picante sauce over the centers of each burrito.
5. Top with cheese if desired
6. Bake at 350 for 30 minutes or until hot and bubbly

Sweet Potato Crunch

holidays, Recipes, side dish, veggies

Little sister can cook folks;) Check out her guest post on a family favorite:

Aunt Lou here…

I started making a yummy recipe that I first heard of as Sweet Potato Casserole a few years ago. I tried it at a holiday dinner and was hooked. I insisted the recipe be given to me and declared the following Christmas that this would be my contribution to the meal. I brought it once and now Mikey has declared that it ALWAYS be my contribution.

So when Cris started going through the Goode & Gooseberry Project and saw the Sweet Potato Crunch recipe which is almost exactly the same as my Sweet Potato Casserole recipe…she knew I had to make this one.

This is too yummy to pass up…but be prepared. Bring this once and you won’t be allowed back without it. Trust me. I’ve lived it.

This is SUPER simple…start by peeling your sweet potatoes with your sister’s new Pampered Chef Peeler.

Then pose with your sister’s new Pampered Chef Knife that you will use to chop up the sweet potatoes and listen to her ‘lovingly’ warn you a million times that the knife is extremely sharp and that you are going to lose a finger. (Note: I did not realize until AFTER the picture below was taken that I didn’t have ONE BIT of makeup on…this is your warning and my apology that you have to see this.)

After the sweet potatoes are all chopped up, throw them into the WONDERFUL Pampered Chef MicroCooker.

Cover completely with water and cook in the microwave for about 10 minutes or so until done.

Drain. Then grab your Pampered Chef Mix ‘n Chop and get to mixin’ and choppin’!

Once they are nice and mashed, measure out your 3 cups of sweet potatoes and put into a bowl using this awesome measuring cup! (If you can’t tell, I had a blast using all of the fun gadgets Cris brought!)

Add in 1 tsp vanilla.

Then 1/2 cup of butter.

And yes, I said butter….not margarine. This is what we had on hand at Michael’s when I was gathering up ingredients. I have to say, I didn’t realize this recipe could be improved on…but I think this might have just done it.

Back to the recipe…add in 1/2 cup of sugar.

Next, grab a wisk and beat 2 eggs.

Add to the mix and combine all ingredients thoroughly with the neat-seriously fits every purpose-spatula your wonderful sister brought and you hope you are getting for Christmas. *hint hint*

Then pour into a greased casserole dish.

Set aside and get ready to have fun making the topping! Start with 1 cup of packed brown sugar.

(BTW, softened butter is SO much easier to deal with than melted butter for this part. Just an FYI from my own trial and error.) Add in 1/2 cup of softened butter…I think I have found a new cooking best friend.

Next is 1/2 cup of flour.

The Gooseberry Patch recipe says that the pecans are optional. I, however, say they are a requirement! It makes it SOOOO yummy! Trust me. Add in 1/2 cup…seriously, do it now. You will thank me later.

Now for the fun part! Grab hold and start blending with your hands. Go ahead! Have fun with it! It’s ewwy and gooey and so much fun to play with…I mean, mix together.

Once you are done playing mixing it together, you have this nice texture for the topping.

Sprinkle on top of the sweet potato mixture.

Bake at 350 for approximately 25-35 minutes depending on your oven. And wah-lah! Yummy deliciousness that is served with dinner, but has the sweetness of dessert! YUM! Enjoy!

Linked to: Life As Mom’s Ultimate Recipe Swap

 

Thanks to GoodenessGraceious.com

Janet's Farmer's Pie

Today’s recipe from the yet-to-be released Gooseberry Patch Cookbook Quick and Easy Autumn Recipes has this Early Bird Reviewer’s family very happy.

Janet Reinhart of Columbia, IL’s recipe for Janet’s Farmer’s Pie is a fun twist on the classic Shepard’s Pie.

Now I substituted those yummy Butterball pre-cooked grilled chicken strips for the canned strips… LOVE these things!

Now combine the chicken with a can of cream of chicken soup…

1/2 Cup French Fried Onions

And mix together with a 14 oz can of green beans or in my case my canned green beans from last year’s garden.

Pour into a small casserole and top with taters.

Truth be told… I cheated. My girlfriends all rave about the pre-made tubs of potatoes in the refrigerated section of the grocery store that I decided to give ‘em and try…

And they were sooo yummy and sooo easy.

After topping the casserole with the easiest mashed potatoes I have ever made in my life, I popped in the oven for 20 minutes at 350 degrees.

Then I put 1/2 cup of shredded cheese on top and baked for another 10 minutes.

Speaking of cheese… HAVE YOU SEEN these new cream cheese shredded cheeses?
It is like my two favorite things in the world came together to create more awesomeness. LOVE it!

Anyhoo… After 10 minutes you have pure deliciousness on your hands!