Chili Cheese Pizza

October 31, 2012 by 4 Comments

If any of you, or those that you know, are being affected by Sandy, we are praying for you. I hope that you are safe. This is some crazy storm.

When it comes to chili, there are those that eat their chili with cornbread and there are those that eat theirs with corn chips. This might just spark a controversy. It’s hard to get someone to cross the line between chips and bread when they have been eating their chili this way for years.

And then of course there are those who theirs with saltines or perhaps the Ohioans who eat theirs oven spaghetti. However you do prefer to eat your chili, I want to suggest that you try this awesome and SIMPLE recipe for Chili Cheese Pizza.

You may just have to convert to be a corn bread eater to enjoy this pizza. But I promise you, you won’t miss those corn chips.

This recipe starts by mixing up a very simple cornbread dough that will be the crust of the pizza.

Roll it out and onto a pizza pan. The key to keeping all of the chili inside the pizza is to make ridges around the edges. Just take your fingers and squish up a ridge that goes all the way around.

Once the crust bakes up, you’ll have a small ridge around the edges that will hopefully do it’s job and keep the yummy chili inside the pizza. This isn’t like a gigantic loaf of corn bread. It’s much flatter than cornbread and makes the perfect pizza crust.

Whipping up the chili part is really simple as well. When I first read over this recipe, I didn’t get the impression that this was going to be chili. The recipe seemed to go a different direction. But once I made it and tasted, it’s just a very simple chili recipe. It includes taco sauce which I’ve never put in my chili, but turned out pretty good.

Place all of that incredibly tasty chili over your homemade pizza crust.

It’s already looking like heaven on a pizza pan…

Cover that chili with mounds of cheese. No, NOW it’s looking like heaven on a pizza pan…

Oh. Em. Gee. When it comes out of the oven, it is nothing short of an amazing site. You’ve got your corn bread, chili, and cheese all in one place. No spoon needed! Just the two utensils that God blessed us with…your hands!

You may eventually need a fork to capture those pesky beans that try to get away from ya. But this pizza can mostly be eaten just like a regular pizza. And it is oh so tasty!

Oh yes, and P.S.-

Recipe from Butter Busters Cookbook.

Chili Cheese Pizza
Recipe Type: Main Dish
Author: Butter Busters Cookbook (1994)
No need for a spoon, this Chili Cheese Pizza has it all in one piece of pizza!
Ingredients
  • 1 cup + 1 tbsp Cornmeal
  • 1 and 1/2 c. Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 c. Milk
  • 1/4 c. Melted Butter (light)
  • 1 (12 oz) jar Taco Sauce
  • 1 can (15.5 oz) Milk Mexican Style Chili Beans (undrained)
  • 1/2 lb Ground Turkey
  • 1 can (4 oz) Green Chilies (drained)
  • 2 c. Reduced-Fat Shredded Cheddar Cheese
Instructions
  1. Preheat oven to 450°. Spray a 14″ pizza pan with non-stick cooking spray. Sprinkle the 1 tbsp of cornmeal all over the pizza pan. Combine 1/2 c. cornmeal, flour, baking powder, and salt in a medium bowl. Add the milk and melted butter. With a fork, stir until the mixture starts to form a ball. Remove the dough from the bowl and press into pizza pan. Shape the edges to form a ridge around the outside. Bake for 15 minutes.
  2. Meanwhile, cook the ground turkey in a microwave for 5 minutes on high. Take out and stir. Cover and cook for 1-3 minutes more. Drain off any excess fat. In a bowl, combine turkey, beans, green chilies, and taco sauce. Pour mixture over the cooked crust. Sprinkle the cheese over the entire pizza.
  3. Bake for 10 minutes or until the cheese is melted.
  4. Slice and serve!
Notes

The recipe calls for the ground turkey to be cooked in the microwave, but feel free to brown it in a skillet if you prefer. You could even do this step ahead of time to save time.


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Simple Sausage Mac

October 29, 2012 by 1 Comment

Are you ready for Halloween yet? Well you better get that way because it’s on Wednesday! Can you really believe that we have already reached the end of October? I’d really love for someone to explain to me where the rest of this month has slipped away to. Maybe I’m just getting old or maybe time is speeding up. Either way, I’m going to hold on tight.

The weather is finally starting to cool off around here. I absolutely love the fall. Well, let me just say I love being cozy. I hate being cold, but I love being cozy. I’ve got a bunch of warm and comforting recipes coming up that I can’t wait to share with you. The fall is really when I have the most fun cooking. You can make up a big pot of something that sticks to your bones.

One of the first “comfort foods” that comes to mind practically anytime I hear that phrase is macaroni and cheese. It doesn’t get much more comforting than that. I’ve seen mac & cheese turn a frown completely upside down! Especially when it’s homemade. The boxes are good, but homemade is better.

And you know that here in the south, macaroni and cheese is considered a vegetable at most meat and threes….

The only issue that I’ve ever had with macaroni and cheese is that it’s so good that I eat too much. Well that and the fact that it needs a little bulking up so that it can be worthy of being called a meal. After all, we wouldn’t want to make mac & cheese only a side dish. It’s worthy of being the main attraction with a little adjustment.

One of my favorite things about this macaroni and cheese is the secret topping. No longer a secret because I’m about to share it with you! We’re heading for Thanksgiving and there will be deals out the wazoo on stuffing mix. THAT my friend is a little something extra that can give macaroni and cheese a little spice. Breadcrumbs are great, but stuffing mix adds a little more crunch and even some nice flavor. I used Stove Top’s version for this. You can use whatever you’d like of course.

I bulked this up with sausage to give it a little flavor and to make it meaty. So yummy and extra comforting. I’d almost make this for a brunch!

Recipe adapted from Butter Busters Cookbook.

Simple Sausage Mac
Recipe Type: Side Dish, Main Dish
Author: Adapted from Butter Busters Cookbook
Bulk up your everyday mac & cheese and make it meaty. Perfect for dinner any night of the week!
Ingredients
  • 1 lb Turkey Sausage, Browned and Drained
  • 3 tbsp Melted Butter (light)
  • 1 and 1/2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups Skim Milk
  • 1 tbsp Melted Butter (light)
  • 2 cups Elbow Macaroni, Cooked
  • 1 tbsp Onion, Grated
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups Reduced fat Shredded Cheddar Cheese
  • 1/2 c. Crushed Cubed Style Stuffing Mix
Instructions
  1. Preheat oven to 350°.
  2. Combine 3 tbsp melted butter, flour, salt, and pepper in a small sauce pan. Slowly add skim milk and whisk well. Bring to boil, then lower temp until thickens. Set aside.
  3. Spray a 2 quart baking dish with non-stick cooking spray. Place half of the macaroni in the dish. Spread half of the cooked sausage over the noodles. Sprinkle half of the grated onion, salt, pepper, sauce, and cheese. Repeat layer. Drizzle 1 tbsp melted butter over top. Sprinkle with remaining cheese. Sprinkle crushed stuffing over the top. Cover and baked for 30 minutes. Then uncover and bake an additional 10 minutes.

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Oven Roasted Pork Tenderloin

October 24, 2012 by 5 Comments

You don’t have to have read this blog for very long to know that I’m a crockpot girl. My life would probably be over if mine were to die or perhaps if I lost it. Don’t put the latter past me. I’m a scatter-brained mess. But there comes a time in every cook’s life when you have to do things the hard way. You know, in the oven or on the stove. And that’s alright, it’s not the end of the world. And sometimes, you can even create some really great things in the oven.

Like this amazing pork tenderloin for instance.

Need something to feed a crowd and make an impression? A pork tenderloin might just do the trick. Surrounded by roasted potatoes and onions, this meal looks fit for a king. Or whatever you prefer to call your husband!

There are probably thousands of ways to make a roast on the internet. You’ll find some wonderful recipes and you may even have your own tried and true recipe. This is my favorite version from the oven.

Sometimes I like to stuff my pork tenderloin with garlic and parmesan cheese. It breaks up the middle of the meat and adds a tenderness along with flavor inside. You simply butterfly the tenderloin and insert whatever tasty ingredients that you like. Now is also the time to season it up. I used rubbed sage, onion powder, and a drizzle of olive oil.

Confession: I haven’t worked very much with rubbed sage before. I’m not familiar with it’s pairings and flavor. However, the moment that I smelled it, I knew it would make a great seasoning for this pork and I was right! I really like rubbed sage.

Then use butcher’s twine, or sewing thread like I did, and tie it back up. Now you’re ready for browning.

Some say that this is the key to creating a perfect pork tenderloin. Browning the meat on the outside before finishing the inside in the oven. I’d agree with them on that. Most meats just have a tendency to look more appealing browned.

Chop up your favorite veggies. The sky is really the limit here. I made mine with red potatoes and large chunks of onion. You could also do apples and sweet potatoes. Root veggies taste wonderful with the flavor of the tenderloin. Place the meat into a baking dish surrounded by your veggies. Season the veggies and drizzle with olive oil. Or you can add a splash of white wine. I did both!

Pop it into the oven and let it go.

Turns out perfect every time! So simple and plenty to go around. I also wanted to point out that you can easily make a tasty gravy to pour over everyone’s slices! So simple and uses the juices from the roast with all that yummy flavor. See the recipe below.

Can you possibly go wrong with meat and potatoes?

 

Oven Roasted Pork Tenderloin
Recipe Type: Main Dish
Author: Pennywise Cook
You just can’t go wrong with mouth-watering, juicy pork tenderloin and roasted veggies!
Ingredients
  • 2 Pork Tenderloins (Most come packaged in twos)
  • 1 Medium Onion, Cut into large pieces
  • 8-10 Medium Red Potatoes, Cut in half
  • 4 Tsp Minced Garlic
  • 4 Tsp Parmesan Cheese
  • 1/2 Tsp Rubbed Sage
  • 1/2 Tsp Onion Powder
  • Drizzle of Olive Oil
  • 1/4 c. White Wine
  • Salt and pepper
  • For the Gravy:
  • 2-3 tbsp flour
  • water
Instructions
  1. Preheat oven to 400°.
  2. In a small bowl, combine minced garlic and parmesan cheese. (Should be paste-like) Set aside.
  3. To butterfly meat, cut a slit in the tenderloins lengthwise but not all the way through. Use a meat mallet to flatten each tenderloin. Fill each tenderloin with equal amounts garlic parmesan paste. Use butcher’s twine or thread (or whatever you have on-hand) to tie up your tenderloins.
  4. Heat a skillet oven medium high heat. Mix together rubbed sage and onion powder and rub the tenderloins down with them. Drizzle skillet with olive oil. Brown each tenderloin on each side for 4-5 minutes until just browned but not completely cooked. Remove and place into a large roasting dish.
  5. Arrange potatoes and onions (or veggies of your choice) around meat. Season with salt and pepper. Pour white wine over the entire pan.
  6. Place in oven and cook for 20-30 minutes or until internal temp reaches 165°. Remove from oven and let the meat rest for 10 minutes before slicing into pieces.
  7. For the Gravy (optional)
  8. Pour off the juices from the bottom of the roasting pan into a skillet. Heat and add flour, mixing well. Slowly add in water until desired consistency. Lower heat until thickened. Pour over meat.

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Simple Baked Risotto

October 22, 2012 by Leave a Comment

Please excuse the incredibly horrible picture. Once again, it was another night pic with horrible lighting. We’re going to have to start eating dinner at lunchtime!

Rewind back a few years. I’m sitting in my living room watching (a favorite of our’s) Hell’s Kitchen. Like most episodes, all I hear is screaming about the risotto. But in my head, I’m thinking what in the heck is risotto? Maybe I’m just a bit sheltered or perhaps it’s not common, but I had never ever heard of it before. To me, it seemed like a bunch of rice.

In reality, that’s really all that it is. Just a really creamy and rich Italian rice that has to be stirred a lot. Creamy you say? Yes, creamy because of cheese and broth. Are you listening yet?

It wasn’t until I took a trip to England that I got to actually enjoy a bowl of creamy risotto. It was at this glorious place that I got to try it. This is the Piazza inside the Corn Exchange in Leeds. It is one of the most beautiful places that I’ve ever stepped foot inside. Starting in the 1800’s as a place for the trading of corn, it’s now a popular shopping center with a fine dining restaurant down below.

This is a picture of the Smoked Salmon Risotto with Chargrilled Asparagus that I had when we ate there. Doesn’t it look divine? My risotto didn’t look quite as amazing, but it did make me reminisce a bit about my trip.

Here we were watching the changing of the guards at Buckingham Palace. One of the coolest experiences that I may ever have! I even messed with a few of the fuzzy-headed guards while we were there. In case you were wondering…..no. They did not move a muscle.

If I could, I’d be back in England in a heartbeat. So much history and interesting places to see. Oh yeah, and the food was incredible too!

Risotto is generally cooked in large skillet and tended to for a while. I just don’t have the patience, so I took the easy way out…..in the oven. The entire family loved it! I was complimented not once, but twice for this one (it’s a big deal at our house). The version that I made ended up being the main course since I put chicken in it. Though for many, it might just be a side dish. I did take a very big shortcut with this. I used Tyson grilled chicken cubes from the refrigerated section of the store. You could also use a rotisserie chicken if you want to pull it off the bone. Or perhaps just cook up your own chicken breast. Either way, chicken adds a meaty touch.

I don’t consider myself to be an expert at risotto (or anything dish at that, well maybe pb&j). I’ve got some perfecting to accomplish on this one for sure. But it sure is tasty work!

Recipe adapted from My Recipes.

Simple Baked Risotto
Recipe Type: Side, Main Dish
Forget stirring, whip up creamy risotto by utilizing the oven instead of your elbow!
Ingredients
  • 1 and 1/2 c. Arborio Rice (or other short grain rice)
  • 2 cups cooked and cubed chicken
  • 1 small onion, chopped
  • 2 Minced Garlic Cloves
  • 1/2 c. White Wine
  • 2 and 1/2 c. Chicken Broth
  • 2 tbsp Butter
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp Italian Seasoning
  • 1/2 c. Parmesan cheese
  • 1/2 c. Mozzarella Cheese
Instructions
  1. Preheat oven to 400°.
  2. In a large high-sided skillet or dutch oven, melt butter. Place rice, garlic, and onion into pot and saute for about 3-4 minutes.
  3. Stir in the wine, chicken broth, salt & pepper, italian seasoning and transfer to the oven. Bake for about 30-35 minutes until most liquid has been absorbed. Remove from oven.
  4. Stir in the chicken and cheese until the cheese is melted. Serve immediately.
Notes

The texture should be creamy with a little liquid. Though mine ended up a bit sticky. Gonna work on it a bit more.

Have YOU ever made risotto, be it baked or the traditional way? I’d love to hear how it turned out!


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Candy Corn Fudge

October 19, 2012 by 5 Comments

I realize that those of you out there who don’t like candy corn are probably cringing right now. But luckily for you, this fudge doesn’t actually taste like candy corn. And for those of us who do like candy corn, you can make some of this for your candy corn-hater friends and keep all of the actual candy corn for yourself. With Halloween just around the corner now, it’s everywhere!

For Christmas last year, my husband got me 6 bags of candy corn. He got a stellar deal on them after Halloween and put them up until Christmas. He knows the way to my heart. 😉

True story.

And no, that’s not all that he got me. 🙂

This fudge isn’t for those watching their sugar. Or calories, or carbs at that. It’s high in everything I’m sure, but is a worthy splurge for the candy holiday. It also looks quite festive and makes a great party snack!

I can’t help but love this recipe because it only contains 4 simple ingredients. Needless to say that the steps are simple too! In total, it took me about 30 minutes, 1 dirtied mixing bowl, a dirtied measuring cup, and a major sugar high to make this.  When I say major sugar high, I mean I ate waaaaay too much of the ingredients while making it.

Learn from my mistakes and don’t do it if you want to eat any of the actual fudge. 😉

That’s a mix of white chocolate chips, marshmallows, and vanilla frosting. Who wouldn’t want to dive right into that?! This picture begins the layering process which is much easier than it sounds.

We’ve given the white a little time to cool and set and here comes the orange layer! It happens pretty fast.

And after finishing up the layering, you’ll be proud that you decided to use wax paper because it makes it super easy to remove from the pan and cut into perfect little fudge pieces!

This would be a great fun fall snack to make with the kiddos. Stirring in the coloring is the best part, aside from licking the spoon. I’ve always got an eager spoon-licker around here.

Here’s how to make it!

Candy Corn Fudge
Recipe Type: Dessert, Snack
Author: Pennywise Cook
With just 4 ingredients, you can create fun and festive fudge that mimics the look of candy corn!
Ingredients
  • 1 Package Mini Marshmallows
  • 1 Tub Vanilla Frosting
  • 1 12 oz Bag White Chocolate Chips
  • Orange and Yellow Food Coloring
Instructions
  1. Line a square baking dish with wax paper.
  2. st Layer:
  3. In a large mixing bowl, place 3/4 c. white chocolate chips, 3/4 c. mini marshmallows, and 1/4 c. + 2 tbsp vanilla frosting. Microwave on 50% power for 30 seconds. Remove and stir. Return to microwave and heat for another 30 seconds. Stir and pour into bottom of baking dish. Smooth out to all of the edges. Place in refrigerator to set for 10-15 minutes.
  4. nd Layer:
  5. Place the same ingredients in bowl and microwave as you did the other layer. Add orange food coloring to melted mix until you reach desired color. Pour onto cooled and set white layer. Smooth out to all edges and return to refrigerator for another 10-15 minutes.
  6. rd Layer:
  7. Place the same ingredients in bowl (use up the rest of the white chocolate chips, but you may have some leftover marshmallows and frosting) and microwave as you did the other layer. Add yellow food coloring to melted mix until you reach desired color. Pour onto cooled and set orange layer. Smooth out to all edges. At this point, I place mine in the freezer for 10-15 minutes for it to set really well.
  8. Using wax paper, pull out from dish and cut into squares. Store in refrigerator to keep firm.

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Peanut Butter Brownies

October 15, 2012 by 1 Comment

I’m getting this yummy recipe up a bit late in the day. I apologize for my tardiness! But in my defense, I ran a half marathon this weekend. And when I said I ran, I mean I literally ran the entire time. My goal was to 1) finish and 2) not to walk at all. Needless to say, I was practicing the method of sitting for 24 hours or so after the race. I kid you not, I could barely walk that night! In the picture above, I was excited to put the 13.1 on my van.

It’s recipes like this one that are the reason that I run to begin with…

My daughter asked me the other day why I always make things with peanut butter. It got me thinking about how much I really do make things with peanut butter and she is exactly right. I have a deep love for the stuff.

Exhibit A:

I don’t think that’s too much peanut butter, do you?

I don’t ever think I’ve gotten opposition to making brownies in this house. In fact, every time I make them you can bet that they will be gone within a day. I have nothing at all against chocolate brownies, but my innovative mind was seeking a twist on regular brownies. Of course! What better than peanut butter to spice things up!

These brownies are really easy to make. The kiddos will surely want to help you out in the kitchen with these. And if not, they will definitely enjoy eating them! The batter is thick like you would expect a peanut butter batter to be. And there aren’t a billion ingredients so you won’t be stuck in the kitchen all day whipping them up.

The recipe calls for nuts on the top, but if your family isn’t fond of nuts, simply leave them off. I’ve always been under the impression that my Addie liked nuts. It was only after making these that I learned that she does not, in fact, like nuts. She brushed them off this go round, but I’ll leave them off next time.

I can’t wait to make these again. They really hit the spot when you’re craving that peanut buttery goodness.

Recipe adapted from Family Living: Our Favorite Cookies Cookbook.

Peanut Butter Brownies
Recipe Type: Dessert, Snack, Bar
Author: Adapted from Family Living: Our Favorite Cookies Cookbook
Brownies aren’t always chocolate! Try this peanut butter version for a unique twist.
Ingredients
  • 3/4 c. Creamy Peanut Butter
  • 1/2 c. Butter, softened
  • 1 and 1/2 c. Firmly Packed Brown Sugar
  • 1 egg
  • 2 Egg Whites
  • 2 Tsp Vanilla Extract
  • 1 c. All-purpose Flour
  • 1/2 c. White Whole Wheat Flour
  • 1 and 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1/2 c. Chopped Peanuts (optional)
Instructions
  1. Preheat oven to 375°.
  2. In a large mixing bowl, cream the peanut butter with the butter and brown sugar. Add eggs and vanilla and beat until smooth.
  3. In a bowl, mix the flours, baking powder and salt together. Slowly add the dry ingredients to the wet ingredients. Blend well.
  4. Grease a 9×13 baking dish. Spread batter into pan and sprinkle with peanuts (optional).
  5. Bake for 15- 18 minutes until the edges begin to brown. Cool.
Notes

I used a little white whole wheat flour for my brownies to bump up the nutrition, but it’s perfectly fine to use only all-purpose. You would just use 1 and 1/2 c. total.

Also, feel free to use whatever nuts that you have on-hand. I actually used walnuts because I was out of peanuts. Almonds or cashews would be lovely too.


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After School Snack: Frozen Peanut Butter Bananas

October 12, 2012 by 1 Comment

These days school is jam-packed full of learning, extra-curriculars, and even a taddy little bit of fun. They’ve even moved lunch time up for many kiddos to make room for other activities. Some children eat lunch at 10:00! What is this world coming to? But they are waking up at the crack of dawn so an early lunch isn’t so bad. But as parents we must be prepared to hear those impending words each afternoon….

I’m huuuuuungry. Can I have a snack?

Can you blame them? They have been busy for 7 HOURS. All of that icky math and science can really work up an appetite you know? The least that we can do is give them a snack. Here’s a simple snack idea for your busy student (or hungry parent!).

Start by cutting up a couple ripe bananas into bite-size pieces.

Microwave 1/4 cup creamy peanut butter and stir in 1/2 tbsp cocoa powder.

Dip each banana piece into the peanut butter and set on wax paper.

You can drizzle any leftovers on the tops if you’d like.

Freeze for at least an hour and you’re done!

Bing bang bong and you’ve got a very tasty (and healthy) snack! It’s a nice little change from chocolate-covered bananas. The peanut butter actually adds nutritional value with it’s healthy fats and boost of protein. Not to mention the potassium in the banana itself. But who cares about all that? The peanut buttery goodness with a hint of cocoa is super yummy!

Here they are after they are frozen. The peanut butter gets hard, but not as hard as chocolate would so you’ll want to eat them pretty quickly after removing them from the freezer. Ie- don’t leave them sitting around for long periods of time.

YUM!

After School Snack: Frozen Peanut Butter Bananas
Recipe Type: Snack, Dessert
Author: Pennywise Cook
Frozen peanut butter bananas create a healthy afternoon snack!
Ingredients
  • 2 Bananas, Cut into bite-size pieces
  • 1/4 c. Creamy Peanut Butter
  • 1/2 tbsp Cocoa Powder
Instructions
  1. Place peanut butter in a microwave-safe bowl. Heat for about 30 seconds to melt. Stir in cocoa powder until mixed well.
  2. Dip banana pieces into peanut butter and place on wax paper. Drizzle remaining peanut butter over top if desired.
  3. Freeze for at least an hour. Preferably 3-5 hours or longer.

 


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Sloppy Joe Stuffed Shells

October 10, 2012 by 1 Comment

I am always on the lookout for ways to change up everyday meals. Meatloaf and pizza are good. Don’t get me wrong. But sometimes, they just get old and boring. I have a lot of fun experimenting with food. It’s kind of a hobby of mine. It’s why this blog exists!

Stuffed shells are a family favorite. There are so many variations and concoctions that you can stuff them with. My latest creation? Sloppy Joe Stuffed Shells.

Sloppy Joes are so simple to whip up on a week night for dinner, but guess what? They are sloppy! (whodathunkit?) I was thinking that if we could eat them in shells, they might stay contained and actually be easy to eat.

Hey, we could get rid of that sloppy and just call them Joes! Joe Stuffed Shells……hmmm. Nah. You could possibly call them Not-So-Sloppy Joe Stuffed Shells. That’s too long. I give up. We’ll stick with Sloppy Joe Stuffed Shells.

These aren’t made with the canned Sloppy Joe sauce. It’s homemade and extra easy. I even got to use a green pepper from my garden in it. I’m sure that you’re wondering about the cheese sauce on top there. Well, you see, my husband likes to add cheese to just about everything. And following suit, he asked if I could drizzle some cheese sauce on top of the shells too. I did this for him. Feel free to add it if you like, but they are still just as great without the cheese sauce.

Just as I suspected, these were quite neat to eat! Much neater than a messy old Sloppy Joe Sandwich. My husband isn’t a huge fan of Sloppy Joes themselves. We came to the conclusion after this meal that it was in fact, because they are sloppy. The shells make it really easy to keep all the yummy and sweet meat inside. Which means that you’ll most likely end up eating them with your fingers.

We did and we’re not ashamed!

The best part about this meal is that it’s super affordable. With the meat of your choice (ie ground beef, ground turkey, even chicken!), a few handy sauces, and simple spices, these shells comes together in no time and don’t even require baking.

Sloppy Joe Stuffed Shells
Recipe Type: Main Dish,
Author: Pennywise Cook
Believe it or not, Sloppy Joes don’t have to be sloppy when you make them in shells like this!
Ingredients
  • 1/2 Package Jumbo Shells (you can make an entire box, but you won’t need it)
  • 1 lb Extra lean Ground Beef
  • 1/2 c. Onion, chopped
  • 1/2 c. Green Onion, Chopped
  • 1 Clove Garlic, minced
  • 1/4 tsp salt
  • 1/2 c. Ketchup
  • 1/2 c. BBQ sauce (your choice)
  • 2 tbsp Brown Sugar (I used Splenda Brown)
  • 1/2 tsp Italian Seasoning
  • For Cheese Sauce
  • 2 tbsp Butter
  • 1/4 c. Skim Milk
  • 4 oz Cream Cheese
  • 1 c. Shredded Cheddar Cheese (Reduced Fat)
Instructions
  1. Prepare noodles according to package. Drain and set aside to cool.
  2. In a large skillet, brown ground beef with onion and green pepper. Drain and add in all other ingredients. Simmer for 5-10 minutes or until warmed through.
  3. Stuff shells with meat mixture.
  4. For cheese sauce- melt butter in a small sauce pan. Add the skim milk. Melt in the cream cheese stirring until smooth. Add in shredded cheese until melted and smooth. Drizzle over stuffed shells.
Notes

These could even make little appetizers at a party!


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Slow Cooker Mexican Lasagna

October 8, 2012 by 6 Comments

I’m not always a patient person.

Ok, I take that back. I’m never a patient person.

I know it’s a virtue and all, but why did something so difficult have to be a virtue? Couldn’t one of the virtues be to eat lots of chocolate? I could really follow that virtue without any hesitation.

The crockpot is my best friend when it comes to impatience. You all know how much I really love that thing. Popping dinner into the crockpot in the morning and not looking at it again until that evening when it’s time to eat is truly the best way to go.

I got a hankering the other night.

A mexican hankering.

I honestly wanted this mexican lasagna that my friend Laurie has made for me a few times. It’s really tasty and seemed easy enough to make. But since I’m cursed with impatience, instead of giving her a call or even a text message, I just made up my own in hopes to coming somewhere close to her’s. I kinda had inklings on what ingredients might have been in it so I just went to work adding things as I thought would taste good.

I want to introduce you to the Slow Cooker Sling. No, it’s not something that you have to go out and buy at Bed, Bath, and Beyond. It’s something you can make in 2 seconds. This is the easiest way to remove your mexican lasagna without mess. It also makes it super easy to cut into pretty pie pieces.

Take a piece of long foil LONGER than your crockpot and let the ends hang out. Push it into the crockpot and form it into all the nooks and crannies.

Then take another layer of foil and go the other way with it. Depending on your crockpot, it may not need to be as long as the first piece. Once again, form it into your nooks and crannies. We wouldn’t want to leave any nooks or crannies out!

Then it’s time to whip up the filling for our lasagna. This is SO simple and incredibly tasty. It took everything in me to keep from eating all the filling. Unlike some crockpot meals, you’ll be happy to know that there is NO chopping and NO browning of meat in these steps.

That means it’s really easy y’all.

Flash forward past your laborious mexican lasagna stacking and it’s ready for the easy part…waiting. But the waiting is easy! Go play outside or enjoy a movie, or go to work. You know, whatever you normally do.

When you come home, plop a little shredded cheese on top to melt up and get ooey gooey. Then use your handy foil sling to pull it out.

NOTICE: Objects on foil are bigger than they appear! It may seem small when you first get it out, but I assure you, when you start to slice it into pieces it will be much bigger.

Yeah, like this big. Each and every single bite is heavenly.

When I first started making this I was considering calling it Mile High Enchilada Pie because it slices like pie. But when my daughter was describing it, she said “Momma, is this pasta?”. That’s how soft the tortillas get. They are almost like pasta which taste a lot like noodles and hence the “lasagna” name.

I don’t know if this is exactly like my friend Laurie’s but it’s quite tasty anyways! We ate every single leftover and I will be making this one on a regular basis!

Let me know if you make this. I’d love to hear your thoughts!

Slow Cooker Mexican Lasanga
Recipe Type: Main Dish, Slow Cooker
Author: Pennywise Cook
No cutting, no chopping, no browning, no baking. Just a simple slow cooker mexican lasagna for a busy weeknight meal!
Ingredients
  • 28 oz Can Black Beans
  • 4 oz Cream Cheese, Softened
  • 1 can Corn
  • 1 Jar Salsa, Divided
  • 1/4 tsp Cumin
  • 1/2 tsp Chili Powder
  • Dash Salt
  • 6 Flour Tortillas
  • 1 and 1/2 c. Shredded Cheese- Divided
  • 1/4 c. Sour Cream
Instructions
  1. Begin by creating your foil sling in the bottom of your crockpot.
  2. In a large bowl mix the filling together- black beans, cream cheese, corn, 1/3 c. salsa, cumin, chili powder, and salt.
  3. In bottom of the crockpot pour 2/3 c. salsa. Place 1 tortilla on bottom. Top with 1/2 c. filling, then 1/4 c. shredded cheese.
  4. Layer another tortilla then 1/2 c. filling and another 1/4 c. shredded cheese. Continue until you have a total of 5 layers and 6 total tortillas. End with the tortilla.
  5. On top, mix the rest of the jar of salsa with 1/4 c. sour cream to create a creamy mixture. Cover and cook on low for 6-8 hours.
  6. When close to done cooking, top with 1/4 c. shredded cheese and allow to melt. Remove with sling and slice into pieces to serve.
Notes

You can adjust how hot or mild you make this by using your preferred heat salsa.


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No-Bake S’mores Pie

October 5, 2012 by 3 Comments

Fall is here! On our trip these past couple of weekends I noticed the trees a changin’ and they are just beautiful. It was especially beautiful driving through the mountains in Chattanooga. I love looking down on huge valleys just covered in autumn-colored fall trees. Makes the drive more enjoyable for sure!

Along with the leaves falling and cooler weather, campfires are sure to follow! In fact, we’re thinking about having a family night this weekend around our fire pit. The feel of cool, crisp air mixed with a crackling fire and marshmallows just can’t be beat in the fall. And you can bet that some fall treats will be eaten! S’mores are my all-time favorite campfire food. I enjoy a roasted hot dog every now and then. And popcorn in those foil packages are fun, but s’mores are the real deal.

Even before the weather even pretended to cool off, I got a hankerin’ for a s’more. Somehow, instead of creating just 1 s’more, I ended up creating this pie. That’s ok. I’d rather have an entire pie than 1 s’more anyways.

So this pie is super simple. I wanted to make it a little better for you, so instead of using creams, I opted for a nonfat yogurt. Of course after using an entire bag of chocolate chips, it doesn’t really matter. But hey, at least I make the effort right?

All the prettiness on the top is completely optional. I had just bought the ingredients for my s’more so I had them and thought why not make the pie look pretty? So depending on how pretty you make yours look, you’re talking between 4 and 6 ingredients. Most of which are highly inexpensive and easy to work with. This pie would be a GREAT thing to bring to a cookout get together.

The one thing that I will point out is that the yogurt does give the chocolate filling a bit of a tang. Clearly this was my sacrifice for making something better for you. My daughter noticed this immediately, but it didn’t bother my husband. If you think you might not like that, try using heavy cream instead. Should taste great and give the same type consistency.

Here’s how to make it:

No-Bake S’mores Pie
Recipe Type: Dessert
Author: Pennywise Cook
You don’t have to make a fire to have s’mores! Try this easy pie to satisfy your craving!
Ingredients
  • 1 Graham Cracker Crust (reduced fat)
  • 1 Bag Semi-Sweet Chocolate Chips (12 oz)
  • 1 c. Plain, Nonfat Yogurt (or heavy cream)
  • 1 tub Marshmallow Cream
  • 2 c. Mini-marshmallows- Optional
  • 5 Graham Crackers for Topping- Optional
  • 1 Hershey Bar for Topping- Optional
Instructions
  1. In a large microwavable bowl, place the chocolate chips and 1 cup yogurt. Microwave on 50% power for 5 minutes. Remove and jiggle the bowl getting the chocolate chips to move around without stirring. Return to microwave and heat on 100% powder in 15-30 second increments until the chips begin to melt. Stir until smooth. Place in the refrigerator for at least 1 hour- 2 hours.
  2. Chocolate mixture should be cold. Place in a mixing bowl and whip until the chocolate turns a light brown color. Whip for about 5 minutes on high. Pour into graham cracker crust.
  3. Top with marshmallow cream (though you may not need the entire tub). Top with chocolate pieces and graham crackers if you wish and line the outside with mini marshmallows.

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