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.

Cheesy Tomato-Chicken Skillet

2

cups uncooked pasta nuggets or radiatore (7 oz)

3/4

lb chicken breast strips for stir-fry

1

can (10 3/4 oz) condensed cream of chicken soup

1 1/2

cups chopped plum (Roma) tomatoes (4 to 5 medium)

1/2

cup milk

2

tablespoons chopped fresh basil

1

cup shredded mozzarella cheese (4 oz)

• 1 Cook pasta as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.
• 3 Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted, 2 to 3 minutes.

         

Barbecued Wimpies ( Homemade Sloppy Joes )



This is a staple in are house.  My mom has been making it for years.  Everyone in the family loves it even the kids love it.

1 pound ground beef

1 cup finely chopped onion

1cup finely chopped green peppers

1 T mustard

1 T vinegar

1 tsp. salt

1 cup ketchup

Brown the ground beef and drain.  Place back into pan and mix in the rest of the ingredients.

Let simmer for 30 mins

Then sever on hamburger buns.

Crescent Puff S'mores

2        cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

16      large marshmallows

2  to 3 (1.2 oz each) milk chocolate candy bars, broken into squares

1/2     cup butter or margarine, melted

1        cup graham cracker crumbs (about 14 squares)

• 1 Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray. Separate dough into 16 triangles.
• 2 For each snack, place 1 marshmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marshmallow and chocolate, then roll to opposite point, completely covering marshmallow and chocolate; pinch dough to seal well.
• 3 Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
• 4 Place pans on sheet of foil or cookie sheet (to catch any spills); bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups; serve warm.

Oaxacan Grilled Corn Cost per serving: 60¢

Leave a couple of inches of stalk on the end of each ear of corn to make a good handle. Pull off a piece of the husk and use it to tie up the rest decoratively, as shown.

8 ears fresh corn, with husks

3 tablespoons unsalted butter, melted

2/3 cup mayonnaise

1 tablespoon chili powder

1/2 cup grated Parmesan

2 limes, cut into wedges

Salt and pepper

Preparation

1. 1. Pull down corn husks and remove silk. Place husks back over corn and soak in large bowls filled with cold water for 30 minutes.
2. 2. Preheat a gas grill to medium. Drain corn on paper towels and pat dry, pull down husks and brush kernels evenly with butter. Place husks back over corn and tie ends with kitchen twine to keep in place. Arrange corn flat on grill with string ends away from direct heat and cook, turning often, until tender, 20 to 25 minutes.
3. 3. Cut away twine and pull down husks. Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan. Serve with lime wedges and salt and pepper for seasoning.

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.

Roasted Tomato Salsa Cost per serving: 87¢

To get the best taste, squeeze the tomatoes after roasting to rid them of some of the bitter seeds.

8 to 10 medium plum tomatoes, about 2 lb., halved lengthwise

1 red bell pepper, quartered and seeded $

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2 medium jalapeños, halved lengthwise and seeded

1/2 small onion, chopped $

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2 cloves garlic, chopped

Salt and pepper

1 teaspoon cumin

1/2 cup packed fresh cilantro

Preparation

1. 1. Preheat broiler to high; set a rack 4 inches from heat source. Arrange tomato halves cut side down on a broiling pan. Broil, watching carefully and turning pan as needed, until tomatoes are blackened and charred, about 10minutes. Transfer to a plate and let cool.
2. 2. Place bell pepper and jalapeños on broiling pan; broil until blackened and charred, 7 to 10 minutes. Remove to a bowl, cover tightly with plastic wrap and set aside for 10 minutes. Peel pepper and jalapeños, but leave blackened skins on tomatoes. Coarsely chop tomatoes, pepper and jalapeños.
3. 3. Working in batches if necessary, combine cooked tomatoes, bell pepper and jalapeños with onion, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a food processor. Pulse briefly until coarsely chopped. (Do not overprocess. The salsa should be chunky.) Pulse in cumin and cilantro. Season with additional salt and pepper. Cover and refrigerate until ready to serve.

Key Lime Bars Cost per serving: 22¢

Because Key limes aren’t commonly available, look for the bottled juice in supermarkets. Or swap in regular lime or even lemon juice—the flavor will be different but still delicious.

CRUST:

8 tablespoons (1 stick) unsalted butter, softened

1/4 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

FILLING:

2 large eggs

1 large egg yolk

1 cup sugar

1/3 cup Key lime juice

1 teaspoon grated lime zest

2 tablespoons all-purpose flour

Confectioners' sugar, for dusting, optional

Preparation

1. 1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang. Mist foil with cooking spray.
2. 2. Make crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in flour and salt. Press evenly over bottom of pan. Bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
3. 3. Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lime juice and zest. Fold in flour. Pour filling over crust and bake until set, 20 to 30 minutes. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving, if desired.

Creekside Potatoes

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

• 12 Slices Bacon
• 6 Large Potatoes Sliced
• Salt and Pepper
• 2 Small Onions Chopped
• 1 Large Green Pepper Chopped
• Foil
 

Instructions

1. Place 6 slices of bacon on two long strips of foil (laid out to make a packet).
2. Add half of the potatoes and season them with salt and pepper
3. Add half the onions and half the peppers
4. Repeat layering with remaining ingredients.
5. Close foil to create packet and grill lowered onto coals for 20 minutes.
6. Flip and grill for additional 15 minutes.

For more food and fun, visit GOODEnessGracious.com

14 Mouth Watering Ways To Make Pulled Pork

This is such a tasty meal and ingredients can vary from just a few simple items to over ten (mainly spices) depending on the recipe.
Whether you cook the pork slowly in the oven or in the crockpot, it’s pretty much a hands-free dish that’s ideal for busy days and casual dining…yet still manages to impress every time (leftovers will not last long!).
Here’s the slow cooker recipe that my family enjoys (with an ingredient that just may surprise you), then I added several more ideas for you to check out below. Enjoy!
3 to 4 pound pork butt/roast
1 can of Coca Cola (or Pepsi, Dr. Pepper, Root Beer)
1 bottle of barbecue sauce (approximately 2 cups)
seasoning salt or steak seasoning or your favorite mix of spices
Directions:

• Rub meat all over with spices then place in the slow cooker and pour the can of soda over top. Cover.
• Cook on low heat for at least 6 hours until the meat pulls apart easily with a fork (can take up to 8 hours).
• When meat is ready, remove it and shred completely. Add meat back to the juices and cook for another 30 minutes.
• Next, pour off the juices (keeping meat in the crock) and then add the barbecue sauce. Cook up to 1 hour until the sauce is fully heated.

Serve on buns (top with coleslaw if you like). Delish!
More to try:

• Chipotle: Made with brown sugar, salt, garlic powder, ground mustard, chili powder, tomato sauce, canned chipotle chiles (finely chopped), adobo sauce and cooked all day in the slowcooker. Serve with hamburger buns and slices of avocados. From Pillsbury.
• Slow-Roasted: (oven) Ingredients include dark brown sugar, smoked paprika, chili powder, salt, ground cumin, ground black pepper, dry mustard, ground chipotle chile pepper, apple cider vinegar, ketchup and water. From MyRecipes.
• Hawaiian Style: (crockpot) A little sweet and a little spicy, ingredients include chopped onion, smoked paprika, black pepper, tomato paste, hot chili sauce (sriracha), pineapple juice, soy sauce, teriyaki sauce, brown sugar and freshly grated ginger. From Eclectic Recipes.
• Momofuku Version: A boneless pork shoulder is rubbed with a mixture of salt, sugar and black pepper then covered and refrigerated overnight. The next day it’s cooked in a slow oven. From Yummy Supper.
• Spicy: Meat is rubbed with spices (smoked paprika, garlic powder, dry mustard, sea salt) then marinated for at least one hour (or overnight). The next day it’s cooked in the oven while the spicy sauce is prepared (made with apple cider vinegar, homemade ketchup, Dijon or homemade mustard, minced garlic, cayenne pepper, sea salt and freshly ground black pepper). From Paleo Diet Lifestyle.
• Barbecue Pineapple: (slow cooker) Just a few simple ingredients are needed to make this treat: all purpose seasoning, barbecue sauce (bottled) and a can of diced pineapples (undrained). From Mama Loves Food.
• With Barbecue Sauce: (slow cooker) Ingredients include onion, chili sauce (bottled), cola, ketchup, yellow mustard, chili powder, cider vinegar, ground cumin, minced garlic, paprika, salt, ground black pepper, crushed red pepper and served on hamburger buns with coleslaw (optional). From Better Homes & Gardens.
• With Spicy Slaw: (for mini-sandwiches) A dry rub mixture of paprika, garlic powder, brown sugar, dry mustard, coarse sea salt is rubbed into meat and refrigerated overnight. The next day it’s cooked in the slow cooker with a sauce made of apple cider vinegar, vegetable oil, ketchup and black pepper. Includes recipe for cole slaw. From Lilyshop.
• Saucy: (crockpot) Meat is cooked with a mixture of Chipotle Marinade (bottled), barbecue sauce (bottled), chopped onion, salt, ground mustard and cayenne pepper. From Eat, Live, Run.
• Chipotle: A rub is made with Kosher salt and chipotle powder, rubbed into the meat then cooked in the oven for approximately 4 hours. From CopyKat.
• Sweet & Tangy (Slowcooker) Ingredients include an onion, ketchup, cider vinegar, brown sugar, tomato paste, sweet paprika, Worcestershire sauce, yellow mustard, salt, black pepper, red pepper flakes and a dash of hot sauce. From Zesty Cook.
• Slow Roasted (Crockpot): Meat is sprinkled with Worcestershire, covered with brown sugar then topped with apple juice and cooked all day (or overnight). From Mama Loves Food.
• Brined & Smoked: A 6 to 8 pound Boston Butt is submerged in a brine mixture for up to 12 hours (molasses, pickling salt, water), then rubbed with a spice mix of whole cumin seed, fennel seed, coriander, chili powder, onion powder and paprika then cooked for 12 hours in a smoker. From Food Network.

Grilled Sweet Potato Fingers with Curry Dip Cost per Serving: $.65

1 1/2 cups light mayonnaise $

2 tablespoons lemon juice

1/2 small onion, grated $

2 teaspoons mild curry powder

Salt and pepper

4 sweet potatoes (about 10 oz. each), peeled

2 tablespoons olive oil

1/4 teaspoon cayenne pepper

Preparation

1. Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve. (Dip can be made up to 2 days in advance.)
2. Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.)
3. Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers. Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.
4. Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes. Remove to a plate and season with salt and pepper. Serve warm with curry dip.

Creamy Greek Feta Dip Cost per Serving: $.61

1/2 cup low-fat Greek yogurt $

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1/2 cup reduced-fat mayonnaise $

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1/4 cup crumbled feta

2 teaspoons chopped fresh dill, or 1 tsp. dried

1 teaspoon garlic powder

1/2 teaspoon white or black pepper

Dash of hot sauce, optional

4 cups assorted vegetables such as celery sticks, carrots and red pepper strips

Preparation

1. Combine yogurt, mayonnaise, feta, dill, garlic powder, pepper and hot sauce, if desired. Chill until ready to serve. Serve with vegetables for dipping

Black Bean Dip with Baby Carrots Cost per Serving: $.45

2 15.5-oz. cans black beans, rinsed and drained

1/4 cup fresh lime juice (from about 2 large limes)

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Salt

1 16-oz. bag baby carrots $

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Preparation

1. Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping

Cheese and Guinness Spread Cost per Serving: $.48

4 tablespoons unsalted butter

1 shallot, finely chopped

1 clove garlic, chopped

2 ounces Guinness stout

6 ounces grated sharp Cheddar $

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2 ounces cream cheese, at room temperature

1/2 teaspoon caraway seeds

1/2 teaspoon paprika

Salt and pepper

2 tablespoons chopped parsley

Assorted crackers and crudités $

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Preparation

1. In a small skillet, melt butter over medium heat. Add shallot and sauté until soft, 3 minutes. Add garlic; cook for 2 minutes longer. Transfer to a food processor and let cool.
2. Add Guinness, cheeses, caraway and paprika to food processor and blend until smooth. Season with salt and pepper. Place in a serving bowl, cover and chill for at least 4 hours. Sprinkle with parsley and serve with crackers and crudités.

Deep Fried Mashed Potato Cubes, Because This is America

These deep fried cubes of mashed potatoes are made in proper college boy fashion, by whipping up mashed potatoes and filling an ice cube tray with them. Following a multiple hour freezing session, the cubes are battered with an egg, milk and flour mixture and thrown into the deep fryer.
Once the cubes are fried up, I would bet a tooth pick and a cup of gravy would be a rather delicious dipping option. Or even getting a skewer and making a mashed potato shish kabob, drizzled in gravy.
What’s up Thanksgiving hors d’ouvres?

Ham and Cheddar Supper Waffles Cost per Serving: $.98

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk $

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1 large egg, lightly beaten $

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4 tablespoons unsalted butter, melted and cooled

2 ounces thinly sliced ham, chopped

1 cup shredded sharp Cheddar $

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Preparation

1. Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese.
2. Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with a spatula. Cook until waffles are golden, 8 to 10 minutes. Repeat with remaining batter, misting iron with cooking spray as needed. Serve immediately.

Pineapple-Coconut Crisp Cost per serving: 75¢

2 tablespoons sugar

2 20-oz. cans pineapple chunks packed in juice, well-drained

1/4 cup old-fashioned oats

1/4 cup sweetened flaked coconut

3 tablespoons packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon ground ginger

3 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

Preparation

1. 1. Preheat oven to 400ºF. Mix sugar and pineapple in a 9-inch pie plate.
2. 2. Combine oats, coconut, brown sugar, flour and ginger in a bowl. Add butter and pinch with your fingers until well combined and mixture is crumbly. Scatter topping over pineapple. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes. Let cool on a wire rack. Serve warm.

Italian-Style Turkey Meat Loaf Cost per serving: $1.34

2 slices firm white sandwich bread, torn into small pieces $

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1/4 cup plus 2 Tbsp. milk

2 pounds lean (93 percent) ground turkey

1/2 cup grated Parmesan

1/4 cup finely chopped fresh parsley

2 large eggs $

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1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

6 tablespoons ketchup $

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Preparation

1. 1. Preheat oven to 400ºF. Line a baking sheet with foil and mist with cooking spray. Mash bread together with milk in a large bowl until smooth.
2. 2. Add turkey, Parmesan, parsley, eggs, salt, onion and garlic powders, oregano and 2 Tbsp. ketchup to bowl; mix well. Form into a 9-by-5-inch loaf on baking sheet. Spread remaining ketchup on top.
3. 3. Bake until an instant-read thermometer inserted into center of meat loaf registers 165ºF, 45 to 50 minutes. Turn broiler to high and broil meat loaf to crisp exterior, 1 to 3 minutes. Let stand 10 minutes before slicing and serving

This Italian-Style Turkey Meat Loaf recipe is an affordable, lightened-up comfort food favorite. Even if you're pressed for time, don't forgo the resting time. It firms it up and makes it easier to slice. Chop up leftovers and serve in pasta with marinara sauce.

Salmon-Spinach Frittata Cost per serving: $1.08

3 tablespoons olive oil

1 onion, chopped

1 red bell pepper, seeded, thinly sliced

1 10-oz. package frozen spinach, thawed, squeezed dry

1 7.5-oz. can salmon, drained

Salt and pepper

8 large eggs, lightly beaten

Preparation

1. 1. Warm oil over medium heat in a 12-inch nonstick skillet with an ovenproof handle. Add onion and bell pepper; cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with salt and pepper. Sauté until heated through.
2. 2. Preheat broiler to high and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to medium-low and cook, sliding a spatula under frittata occasionally to loosen, until set underneath but still wet on top, about 8 minutes.
3. 3. Place skillet under broiler; cook until top is golden, 1 to 2 minutes. Slide frittata onto a platter and cut into wedges.

Get even picky eaters to happily eat their veggies with this Salmon-Spinach Frittata recipe. This frittata is great any time of day—serve it at brunch, or eat any leftovers at room temperature for lunch.

Butter Chicken Cost per serving: $1.96

This easy and affordable Butter Chicken recipe is bursting with flavor. Use leftovers in a wrap for lunch the next day and add your favorite veggies for crunch




















4 tablespoons unsalted butter

2 onions, thinly sliced $

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2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces $

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1 2-inch piece fresh ginger, cut into 1/2-inch slices

4 cloves garlic, coarsely chopped

1/2 cup slivered almonds

1 cup plain yogurt (not nonfat)

2 teaspoons garam masala

1 teaspoon salt

1 15-oz. can diced tomatoes, drained $

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1/4 cup heavy cream

3 tablespoons chopped fresh cilantro, optional

Preparation

1. 1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
2. 2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.