Slow Cooker Sloppy Joes Recipe

Louise at Months of Edible Celebrations (blog) posted a neat poster she found at the Wall Street Journal. It gave a list of how much food Americans would eat for Sunday's Game. On the poster it said 43.2 million lbs. of tortilla chips would be ate. Well..... I know I helped make those numbers because we ate tortilla chips with slow cooked Sloppy Joes ourselves. Here's the Betty Crocker recipe I used.

Slow Cooker Sloppy Joes Recipe 
Originally uploaded by Betty Crocker Recipes

Slow Cooker Sloppy Joes Recipe

Ingredients:

2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/4 cup water
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 bottle (12 oz) chili sauce
10 oz tortilla chips or 10 sandwich buns

Directions:

1. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

2. In 3- to 4-quart slow cooker, mix beef and remaining ingredients except tortilla chips.

3. Cover; cook on Low heat setting 4 to 6 hours. Serve over tortilla chips or in buns.

This is so funny :)
I also made guacamole-dip.
Avocados were projected at 71.4 million lbs.

Layered Pizza Dip

Recipe by Pillsbury.com

Pizza Post #4. Happy National Pizza Week! For todays pizza post I wanted to keep in mind game days and football. So pull out those chips, crackers and bagel crisps because todays post is all about the dipping. Yep here's a dip that full of the flavors of pizza. 


Now let's talk about the recipe:
What can I say.... it's a dip that tastes like pizza. lol! Anything that tastes like pizza has to be good and anything that is a dip has to be good too. Especially when it has cream cheese in it. And looks at the ingredients ya'll. Remember that post I did a couple of days ago? It was a breakfast pizza (smoky brunch pizza made with salmon) Those of you who have been following my posts will remember how thrilled I was of the taste the soft cream cheese with chives and onions in the recipe made. Well here it is again! Yummie!

INGREDIENTS

• 1 (8-oz.) container soft cream cheese with chives and onions
• 1/2 cup chunky pizza sauce
• 1/2 cup chopped green bell pepper
• 1/3 cup finely chopped pepperoni
• 2 oz. (1/2 cup) shredded mozzarella cheese
• 2 oz. (1/2 cup) shredded Cheddar cheese

DIRECTIONS
1. Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
2. Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
3. Serve warm with bagel crisps, bagel chips or crackers.

Cheese Stuffed Pull-Apart Recipe

Happy Game Day everyone! The Alabama and Auburn football game is today!!!! Being that I'm an Alabama fan I plan on watching the game. Gotta have snacks to go with the game for sure right? Well...... since I'm not going anywhere to watch the game and since the hubby has to work, it's just going to be little-O-me. So I'm going to treat myself to this cheese stuffed pull-apart recipe while the games on. The best part is.... I have it all to myself.

Cheese Stuffed Pull-Apart Recipe
Originally uploaded by Pillsbury.com

DESCRIPTION

There's a surprise inside these biscuit bites!

INGREDIENTS

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

DIRECTIONS

1.Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.

2.Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.

3.Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

High Altitude (3500-6500 ft): No change.

Game-Day Spinach Pull-Apart Recipe

The pull-apart coffee cake I did this week turned out good so I thought I would try this Spinach pull-apart too. Pillsbury calls it "Game-Day Spinach Pull-Apart" and that's exactly what I'm fixing it for. Sunday Night Football is tonight so I'm feeding my hubby a finger food supper complete with spinach pull-apart. LOL! Hummm... I wonder what other pull-apart recipes I can find? I think I'm on a pull-apart kick.

Game-Day Spinach Pull-Apart
Originally uploaded by Pillsbury.com

INGREDIENTS

• 3 tablespoons LAND O LAKES® Butter, melted
• 1 1/2 teaspoons garlic salt
• 1 package (8 oz) cream cheese, softened
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 teaspoon dried basil leaves, if desired
• 1/4 teaspoon pepper
• 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 cup marinara sauce, heated, if desired

DIRECTIONS
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
2. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
3. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
4. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

4-Square Family Pizza Recipe

This post is in honor of All Pizza Holidays but today, November 12 is National Pizza with the Works except Anchovies Day! In honor of that here's a family pizza that covers everyone's favorite flavors... without anchovies. Great for Game Day too :)

4-Square Family Pizza Recipe
Originally uploaded by Pillsbury.com

INGREDIENTS:

Cornmeal, if desired

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 teaspoons olive oil
1/2 cup shredded Cheddar cheese (2 oz)
1 1/2 cups shredded mozzarella cheese (6 oz)

BBQ Chicken Pizza Square

1 tablespoon chopped red onion
1/2 cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up

Margherita Pizza Square

1 tablespoon shredded fresh Parmesan cheese
4 to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato)
1 tablespoon thin fresh basil strips

Hawaiian Pizza Square

2 tablespoons pizza sauce
2 slices Canadian bacon, quartered
1/4 cup pineapple tidbits, well drained (from 8-oz can)

Pepperoni Pizza Square

2 tablespoons pizza sauce
8 to 10 slices pepperoni (from 3-oz package)

DIRECTIONS:

1. Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil.

2. Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese.

3. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.

Chicken Sandwiches with Gremolata Mayonnaise Recipe

Chicken Sandwiches with 
Gremolata Mayonnaise Recipe
Originally uploaded by Pillsbury.com

Game Day will never be the same now that I have this sandwich recipe with gremolata mayonnaise. Remember for National Sandwich Day on November 3 and National Sandwich Month in August too.

Gremolata Mayonnaise

• 1/2 cup mayonnaise
• 1/4 cup finely chopped parsley
• 1 1/2 teaspoons grated lemon peel
• 1 1/2 teaspoons minced garlic

Sandwiches

• 4 (4-oz.) boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 small zucchini, cut lengthwise into 1/4-inch-thick slices
• 4 (1/4-inch) slices onion
• 4 sandwich buns, split
• 4 leaves leaf lettuce

DIRECTIONS:

1. GRILL DIRECTIONS: In small bowl, combine all gremolata mayonnaise ingredients; blend well. Set aside.

2. Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush chicken breast halves with 1 tablespoon of the oil; sprinkle with salt and pepper.

3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 16 minutes or until chicken is fork-tender and juices run clear, turning once.

4. Meanwhile, brush zucchini and onion slices with remaining tablespoon oil; place on grill. Cook about 10 minutes or until tender, turning occasionally. To toast buns, place cut sides down on grill during last 2 to 4 minutes of cooking time.

5. Spread 1 tablespoon gremolata mayonnaise on bottom half of each bun. Top with lettuce. Place grilled vegetables evenly onto lettuce. Top each sandwich with chicken breast half, 1 tablespoon gremolata mayonnaise and top half of bun.
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Books on Sandwiches at Amazon.com

Slow Cooker Cowboy Beef and BBQ Bean Sandwiches

Slow Cooker Cowboy Beef & BBQ Bean
Originally uploaded by Pillsbury.com

November 3 is National Sandwich Day and the month of August is National Sandwich Month. Here's a fantastic recipe by pillsbury that is easy and fast. All you have to do is pop it in a slow cooker and let it slowly cook for 8 to 10 hours. By the time you get back from work it's ready. I hear it's a good meal with beer too.

INGREDIENTS:

• 2 medium onions, sliced
• 2-pound beef boneless arm roast, trimmed of fat
• 1 can (16 ounces) baked beans
• 1/4 cup barbecue sauce
• 1 teaspoon finely chopped jalapeño chili
• 12 onion kaiser rolls, split
• 1 1/2 cups prepared coleslaw

DIRECTIONS:

1. Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
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Books on Sandwiches at Amazon.com

Slow Cooker Big and Spicy Chicken Hoagies

Slow Cooker Big and Spicy Chicken Hoagies
Originally uploaded by Pillsbury.com

November 3 is National Sandwich Day and November 3 is also Men Make Dinner Day. We suggest you men get a good look at this post and get that slow cooker going. Your wives are ready for you to give cooking a try and Pillsbury has a great recipe to help you do that. Also, remember this recipe for National Sandwich Month. It's celebrated the month of August. :) Plus, serve hoagies on May 5th for National Hoagie Day.

INGREDIENTS:

• 3 tablespoons Caribbean jerk seasoning
• 3 pounds boneless skinless chicken thighs
• 1 large red or green bell pepper, chopped (1 1/2 cups)
• 1 large onion, chopped (1 cup)
• 1/2 cup Progresso® chicken broth (from 32-oz carton)
• 1/4 cup ketchup
• 8 hoagie buns (7 to 8 inches), split

DIRECTIONS:

1. Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.

2. Cover and cook on low heat setting 6 to 8 hours.

3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.
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Books on Sandwiches at Amazon.com

Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe
Originally uploaded by Betty Crocker Recipes

Thanksgiving is all about family, turkey and chicken.... wouldn't you say? Well here's a fast Betty Crocker recipe that's a life saver when guest knock on the door. It has the flavors of Thanksgiving but the best part is, you don't have to do much digging for food to go with it. 

I know the recipe suggests rye chips but soft bread, crusty bread, or lightly toasted bread will do just fine too. Let your guests spread it on top. You know like tea sandwiches. You can never go wrong with rye chips or celery either.

INGREDIENTS:

• 1 cup chunky blue cheese dressing
• 2 to 3 tablespoons buffalo wing sauce
• 2 cans (10 oz each) chunk chicken, drained, chopped
• 2 packages (8 oz each) cream cheese, softened
• 2 medium stalks celery, finely chopped (1 cup)
• 1 bag (8 oz) Gardetto's® Special Request roasted garlic rye chips, as desired

DIRECTIONS:

1. In large microwavable bowl, mix dressing, sauce, chicken and cream cheese. Cover; microwave on High 2 to 3 minutes or until hot. Stir in celery.

2. Spoon dip into serving dish. Serve with chips.
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Hey, National Bread Month is celebrated the whole month of November!