Sloppy Joe Nachos Recipe

Super Bowl Recipe

When my kids were little they loved these snacks they could eat with their fingers. It makes a great quick meal, tailgate food or "pig out" dish. —Janet Rhoden, Hortonville, Wisconsin

Recipe is: Quick

Prep/Total Time: 15 min.

Yield: 6 Servings

Ingredients

• 1 pound ground beef
• 1 can (15-1/2 ounces) sloppy joe sauce
• 1 package (12 ounces) tortilla chips
• 3/4 cup shredded cheddar cheese
• 1/4 cup sliced ripe olives, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce; cook, uncovered, for 5 minutes or until heated through.
• Arrange tortilla chips on a serving plate. Top with meat mixture, cheese and olives if desired. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without olives) equals 482 calories, 23 g fat (8 g saturated fat), 52 mg cholesterol, 790 mg sodium, 45 g carbohydrate, 3 g fiber, 21 g protein. 

Crispy Chicken Wings Appetizer Recipe

Great Super Bowl Recipe

I'm a beginner at cooking, so if I can make these chicken wings, anybody can! The recipe came from a co-worker at the hospital where I am a nurse's aide. I make it for Christmas, picnics, softball parties…you name it! —Nancy Lesky, La Crosse, Wisconsin

Prep: 15 min. Bake: 50 min.

Yield: 10 Servings

Ingredients

• 2 pounds chicken wings
• 1/2 cup butter, melted
• 1/4 teaspoon garlic powder
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cut chicken wings into three sections; discard wing tip sections.
• In a small shallow bowl, combine butter and garlic powder. In another bowl, combine the remaining ingredients. Dip chicken into butter mixture, then into crumb mixture.
• Place on greased baking sheet; bake at 350° for 50-60 minutes or until chicken juices run clear. Yield: 20 appetizers.

 

Nutritional Facts 1 serving (2 each) equals 243 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 407 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein

 

 

 

BUBBLE PIZZA

BUBBLE PIZZA

Ingredients:
1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese



Directions:
Brown the beef in a skillet and drain.
Mix pizza sauce hamburger and simmer until heated through.
Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
Bake uncovered at 400 degrees F for 20 minutes.
Sprinkle with cheeses and bake 5-10 more minutes.

Log Cabin Cheesecake

Cozy Log Cabin Cheesecake

Ingredients
2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped peacans

Directions
Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.

Chocolate-Peanut Butter Cupcakes Recipe



Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part.

Chocolate-Peanut Butter Cupcakes Recipe



Ingredients

• 1 package chocolate cake mix (regular size)
• 1-1/4 cups water
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 24 miniature peanut butter cups
• FROSTING:
• 6 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1/3 cup peanut butter
• Additional miniature peanut butter cups, chopped

Directions

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
• Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
• Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
• Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

Apple Betty with Almond Cream Recipe

I love making this treat for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert!—Libby Walp, Chicago, Illinois

 

 

 

 

Ingredients

3 pounds tart apples, peeled and sliced
10 slices cinnamon-raisin bread, cubed
3/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon salt
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon almond extract
DirectionsPlace apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low for 3-4 hours or until apples are tender.
In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon peel and extract; beat until soft peaks form. Serve with apple mixture. Yield: 8 servings.

Nutritional Facts 1 cup with 1/4 cup whipped cream equals 468 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 224 mg sodium, 65 g carbohydrate, 5 g fiber, 5 g protein.