Creamy Shrimp and Grits Using Dofino Havarti Cheese

If there is one comfort food that I would have to say is my favorite it would be Shrimp and Grits.  I tried them them for the first time a couple of years ago in Atlanta GA and was immediately hooked.  After trying several different recipes, I finally came up with one that the whole family loves.  I normally just use sharp cheddar cheese, but this time I added Creamy Havarti and it made a huge difference.  Use the recipe below and make it your own by adding different spices.  Let me know what you think.

PLEASE CLICK HERE TO READ MORE......

Game Day Recipe ~ Italian Meatball Subs From Taste of Home

Our game day football recipe this weekend was delicious Italian Meatball Subs. I was skeptical about making these myself, because every meatball I have ever tried to make would fall apart or just end up dry.  

I found this slow cooker recipe through Tasteofhome.com.  I followed the directions as spelled out below and they came out perfect!  Very flavorful and scrumptious.  The only thing I added was some mozzarella cheese.  

For dinner the following night we used the delicious tomato sauce and had spaghetti and meatballs.  For the first time every, my youngest son actually ate a full plate of spaghetti. He usually will just pick at it or will have minimal sauce on his pasta. 

This was a huge hit and will be added to my main recipe collection.  I hope you enjoy it as much as we did.

PLEASE CLICK HERE TO READ MORE......

Game Day Football Recipe ~ Taco Soup

This is not only one of our favorite game day soups, we love having this one year round!

Enjoy this tasty beef soup that's flavored with ingredients that most already have stocked in the pantry or freezer.  It is quick (Cooks in about 30 minutes), easy, and satisfying. This soup reheats great so don't be afraid to double the recipe.

Ingredients:

- 1 lb lean (at least 80%) ground beef

- 1/4 cup sliced green onions

- 1 package (1 oz) taco seasoning mix (If preferred use 40% less-sodium)

- 1 can (28 oz) diced tomatoes, undrained

- 1 cup frozen corn

- 1 cup water

- 1/2 cup finely shredded Cheddar cheese (2 oz)

- Sour Cream (dollop) (Optional)

- Tortilla Chips for dipping (Optional)

Directions:

In 3-quart saucepan, brown ground beef until thoroughly cooked; drain. Add onions and taco seasoning mix; cook 1 minute.

Stir in tomatoes, corn and water. Heat to boiling. Reduce heat; simmer 10 minutes.

To serve, ladle soup into serving bowls; top with sour cream, shredded cheddar cheese and serve with tortilla chips for dipping. 

Game Day Footbal Recipe ~ Grilled Wings

I am so excited!! 

So, college football kicks off this Thursday!  Woohoo! This is my favorite time of the year.  A time when we all get together to root on our favorite college team.  In our house there are several teams we follow, but Arkansas Razorbacks tops the list.  Woooo Pig Sooey! (Couldn't resist)

What is the best part aside from watching your favorite team win?  To me, good food comes to mind.  I am not sure why but when football season rolls around it somehow gives me the feeling of wanting to celebrate. Every weekend is a celebration at our house!

Over the next few weeks, I will be sharing some of our favorite foods that we chow down on during college football season.

Do you enjoy football season as much as we do?  What are some of your favorite game day recipes?

Here is one our favorite game-time chicken wing recipes.  This one has been posted before but I have updated the recipe.

PLEASE CLICK HERE TO READ MORE......

Hey Victoria! What's For Supper? Just the Best Sloppy Joes Ever ~ Mmm!

I used to buy Sloppy Joe Sauce from a can.  After trying this recipe, I will never do that again!  Made with ingredients that most of us already have in the pantry, these are bold and tasty.  We have them at least once a week and it is easy to freeze for a quick meal on a hectic night.  This recipe is Gluton-free (with the exception that I use regular hamburger buns instead of Gluten-free buns and of course add cheese.).  


Prep Time 15 Minutes                         Cook Time 10 Minutes           4 Servings
(You can double or triple the recipe for more people)

Ingredients:

1 tablespoon olive oil

1 pound lean ground beef

1 medium onion, diced

1/4 green pepper, diced

1 teaspoon chili powder

1/4 teaspoon cayenne pepper (or to taste)

1 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon yellow mustard

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon brown sugar

2 teaspoons cider vinegar

2 tablespoons Worcestershire sauce

8-ounce can tomato sauce

Cooking Directions:

1. In a medium skillet over medium-high heat, brown the ground beef, onion, and green pepper in oil, breaking the meat up with a fork.
2. Stir in the chili powder, cayenne pepper, paprika, cumin, mustard, garlic powder, salt, pepper, brown sugar, vinegar, Worcestershire sauce, and tomato sauce and simmer for 10 minutes, stirring often.  Serve on hamburger bus or Gluten-Free hamburger buns and if you like add some American or cheddar cheese to top it off. 

Hope you like this recipe.  Cook some up this weekend and enjoy!

Hey Victoria! Whats for Supper? Stuffed Bell Peppers ~ Mmm

Every time I make dinner using bell pepper and ground beef the aroma always brings back happy memories of my mom making stuffed bell peppers.  I had never tried them for myself because I was worried about them not turning out correctly.  I didn't want to spoil the memory.

I finally caved in and decided to go for it.  I not only made them correctly, but have made them several times since.  Husband and Teenager approved!  These are great to cook ahead and freeze to take to work for lunch or for a quick dinner.  For a little extra flavor I added in some Crushed Red Pepper

Ingredients:

• 6 green bell peppers
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 tablespoon fresh oregano (or 1 teaspoon of dried oregano)
• 1/2 tablespoon fresh basil (or 1/2 teaspoon dried basil)
• 2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef
• 1 1/2 cups cooked long-grain rice
• 3/4 cups Shredded Cheddar Cheese
• Crushed Red Pepper (Optional) (To Taste)

Directions:

1. Cut tops off of each pepper and put aside for later. Remove seeds and membranes; rinse in cold water. Cook peppers in enough boiling water to cover 5 minutes; drain and set aside

2.  Remove and discard the stem of the tops of the peppers that was set aside and chop the rest.

3.  Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper,   onion, for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper, and crushed red pepper (optional). Simmer for about 10 minutes.

4.   In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add the ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Slow Cooker Shredded Chicken Recipe

This shredded or pulled chicken recipe is great for making sandwiches or use later in a soup or other great recipes.  I use a can of soda in mine to give it a little extra something.  This is an easy versatile recipe. Simmer barbecue sauce into it if you like the spicy bbq taste.

• 6 to 8 boneless, skinless chicken breasts 
• 14.5 oz of reduced sodium, fat free chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
•  1 to 2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large onion (quartered)
• 1 can of Sprite or 7-Up (some people use Coke or Dr. Pepper)

Place chicken in slow cooker, add spices, onions, broth, and soda.  Cover with lid and cook on low for 4-8 hours or on high 4 to 5 hours until chicken is thoroughly cooked.  Once the chicken is cooked remove and place on a cutting board and take 2 forks to shred. Add to a hamburger bun and top with your favorite barbecue sauce or enjoy it naked. 

Easy Tasty Slow Cooker Chicken and Dumplings Recipe

I made this recipe last week and it was a huge hit.  I love making chicken and Dumplings but do it less often because it is time consuming.  This recipe was made in a crockpot while I was at work and it was absolutely delicious.  My son ask for it again this week.

Ingredients
6-8 boneless skinless chicken thighs (or you can use 2 to 4 chicken breasts)
2 tablespoons butter
3 cans cream of chicken soup
2 1/2 cans chicken broth
1 onion diced
2 tablespoons dried parsley
salt and pepper to taste
1 can Pillsbury Grands Flaky Biscuits


Directions
Mix the cans of cream of chicken soup, broth, parsley, salt and pepper, and butter into the crockpot.  Add the chicken, cover and cook on slow for six to eight hours.  Cut each biscuit into quarters and roll into balls.  Turn crockpot to high and put in your dumplings.  Cover and let cook for an hour to an hour and 15 minutes.  Make sure you leave the lid on so no heat is lost while cooking the dumplings.

The broth will thicken more after your dumplings have cooked.  If you like a thinner broth add a bit more chicken broth. I hope you enjoy it!  Come back and let me know how it turned out.

Fresh Pasta Salad Recipe

Hot or cold I simply enjoy eating pasta.  This recipe is for a cold pasta salad that I threw together on one of our amazingly, brutal, hot days this summer.  With temperatures soaring to 110 degrees, there was no way I was going to fire up the stove or oven in the kitchen, and cooking outside without a hose turned on me wasn't going to happen either!

This pasta salad is light and the different flavors of the vegetables just makes it a feel good meal.  I take it to lunch or have it as a side with a chicken Caesar salad.

It is so versatile that you can add in your own favorite vegetables. or throw in some left over ham or even some tuna (my favorite) to make it a meal on it's own.

Here is the recipe.  I hope you enjoy it!


Ingredients:

2 cups mayo
1 cup balsamic and basil vinaigrette dressing
1/4 cup sugar
Tsp salt
Tsp pepper
dash of crushed red pepper (optional)
2 to 3 green onions
1 small Cucumber
Grape tomatoes
1 small green bell pepper
chopped broccoli
1 box rotini pasta 1 lb.

Directions:

Boil Rotini Pasta according to package directions.  Mix Mayo, Balsamic Vinaigrette dressing, sugar, salt, and pepper into bowl and set aside.  Wash and chop the vegetables into small bite size portions.  After pasta has fully cooked, rinse under cold water and drain.

Combine the pasta and the vegetables, toss with dressing mixture.  This can be eaten immediately or refrigerated to have later.  If the pasta seems to be a little sticky after refrigeration, I will add a touch of olive oil.

Easy Pasta Salad Recipe

Whooodoggies!  It is amazingliy hot outside!  Temperatures have been soaring 105 to 108 and it is just too hot to do a lot of cooking.  This pasta salad is great and you can use it as a side dish or make it a meal by adding tuna, cubed ham, crab meat, or whatever you chose.

The recipe below is out of my head so the measurements are approximations, adjustments may be necessary for taste.

Ingredients:
1 box Rotini Pasta (1 lb.)
1 Medium Green Bell Pepper (Chopped)
10 to 12 Grape Tomatoes (quartered)
1 Medium Cucumber (Chopped)
4 to 5 Green Onions (Chopped)
1 tsp Black Pepper (or to taste)
1 tsp Salt (or to taste)
1/4 cup sugar (or to taste)
1 to 1 1/2 cups of Balsamic & Basil Vinaigrette Dressing
2 cups of Mayonnaise

Directions:
Cook pasta according to directions.  While pasta is cooking dice vegetables and set to the side.  In a medium size bowl combine sugar, dressing, and mayonnaise and whisk until smooth.  When pasta is finished cooking drain and rinse under cold water.  Pour into a large bowl and add vegetables, salt and pepper.  Add the dressing tossing to coat the pasta.  Place in refrigerator to chill and serve.

This was served with Chicken Caesar Salad and Bread Sticks.  Since it was so hot and I was trying to cut down on the heat in the kitchen, this time I used a bagged Caesar Salad and grilled my chicken on the George Foreman Grill seasoned with just a little salt and pepper.  If you would like to make a Fresh Chicken Caesar Salad from scratch here is a great recipe posted previously.

Slow Cooker Corned Beef and Cabbage

We had a very busy day today.  Spring break has started and we have a lot of work we are trying to accomplish before we go do something fun.  So the day was filled with rebuilding our privacy fence.  Since I knew we would be so busy outside, but I still wanted a delicious St. Patrick's Day meal, this turned out to be perfect.  Something new that we tried was a Horseradish/sour cream sauce.  It was a great addition to the corned beef.  This was the first time that I cooked the cabbage in the microwave as well.  By cooking it this way, our house did not have the awful sulphur smell you get when cabbage is over cooked.

My husband wanted it cooked more on the shredded side this year so I cooked it a little longer in the slow cooker.  Tomorrows left-over corned beef sandwiches will be a huge hit.

Ingredients

• 3-4 pounds lean raw corned beef brisket
• 2 medium sized white onions, cut into wedges
• 3 tablespoons pickling spice (included with brisket)
• 1 or 1/2 head head cabbage, cut into wedges
• 1 medium rutabaga, cut into wedges
• 1/3 cup horseradish, drained
• 1 pound large carrots, cut into 4-inch pieces
• 1/3 cup sour cream
• 1 1/4 pounds large fingerling potatoes
• 1 Tbs ground cloves
• Salt and Pepper to Taste
• 1 Tbs dried ground basil

Directions

1.  Place the corned beef in a large slow cooker and scatter the pickling spice on top and add the ground cloves, basil salt and pepper to taste. Layer the rutabaga, carrots, potatoes and onion in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
2.  Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2-3 cups broth from the slow cooker, cover and microwave 7-10 minutes or until desired tenderness. Meanwhile, boil a cup of broth in a pot until reduced by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl.
3.  Slice the corned beef (or in our case this time - Pull apart) and serve with the slow-cooked vegetables, cabbage and sauce.

Cottage Pie Recipe

Traditionally called Cottage Pie the Shepherd's pie is a classic hearty dish that is truly a feel good kind of food.  Try replacing the regular mashed potatoes with sweet potatoes to give this dish a great new taste.  This is a favorite recipe that I have used for years.  And like with any Shepherd's pie you can add whatever you have leftover from the fridge or pantry. 

Prep Time: 30 minutes 

Cook Time: 40 minutes

Serves 6

Ingredients:

• 2 lb.  peeled potato, cut into large cubes
• 6 tbsp milk
• 1 stick butter, cubed
• Salt and ground black pepper
• 1/2 tbsp vegetable or olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup frozen peas 
• 1 cup frozen Lima beans (optional) 
• 1 cup frozen corn
• 1 clove garlic, minced
• 2 cups cubed beef (or if you prefer ground beef)
• 1 pint beef stock
• 1 cup chopped white mushrooms
• 2 tbsp finely chopped flat leaf parsley
• 1 tsp dried thyme
• 1 tsp paprika
• 1 cup Cheddar Cheese

Directions:

• Heat the oven to 375°F
• Boil the potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
•  Heat the vegetable/olive oil in a large deep pan. Add the onion and carrot and fry for about 5 minutes or until soft. Add the garlic and cook for another minute.
• Add the cubed beef or ground beef and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley, mushrooms, Lima beans, corn, and season with salt and pepper. Cover with a lid and cook for 15 minutes.
• Remove the lid and cook uncovered for 10 minutes to reduce the sauce slightly.
• Place the meat sauce into an 8"by 3" deep ceramic or glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top and bake in the heated oven for 30 - 35 minutes until the surface is crisp and browned.  Serve immediately.

Baking Your Bacon

A while back we were having a food discussion in the office and of course bacon comes up.  I could fit bacon into any conversation!  Anyways one of my friends said she bakes her bacon.  You what?  My first picture that came to mind was the oven overcome with flames from the splattering grease.

She explained that the grease does not splatter like it does on the stove top and you can cook much more at one time and the bacon does not curl up in the oven.

Okay, I'm game.......the first time I tried it I used a broiler and laid the bacon on top of the rack.  It cooked fast but was way too dry.  I then placed it on a cookie sheet with aluminum foil on the bottom  Amazingly it came out perfectly!  I now cook bacon this way all the time......less mess to clean up and less time cooking.

Give it a try!

You will need:

Bacon

Cookie sheet – with sides – do not use a flat cookie sheet

Foil

Preheat your oven to 350 degrees. Line a cookie sheet with foil. Do not use a flat cookie sheet, use a sheet with sides. If you use a flat cookie sheet with no sides, as the bacon cooks it will drip all over your oven. Lay out bacon one strip at a time on the cookie sheet. Try to leave a little space between each piece or they will stick together. Place cookie sheet with bacon into the oven and bake for 12 to 15 minutes or until it is browned and crisp. Use a lesser time if you don't like crispy bacon.  Drain on paper towels. Voila! 

Sweet Potato Casserole

Although I am not a big fan of sweet potatoes, I will give anything a shot.  My mother-in-law will be making a sweet potato casserole for Thanksgiving and it sounds delicious. The recipe below does not call for any, but she will be adding marshmallows to hers.  I can hardly wait to dip into it!

Ingredients

• 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
• 2 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted, plus more for the preparing the pan
• 2 tablespoons packed dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch freshly grated nutmeg
• Freshly ground black pepper
• 1/4 cup coarsely chopped pecans

Directions

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Creamy Slow Cooker Macaroni and Cheese

If your kitchen is going to be as busy as ours this Thanksgiving, every little bit of time saved is a blessing.  I love this recipe for Macaroni and Cheese using the slow cooker.  It frees up the oven for all the other baking and I have plenty of time while it is cooking to prepare the rest of the menu items.  Because we like the crunch topping on our mac and cheese, I will top it with a little Panko and cheddar cheese when it is done and toast it under the broiler quickly in the oven.

Ingredients

• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Chef Jeff's Dinner Revolution Cookbook Giveaway

Finally a giveaway that everyone wins!  Chef Jeff is offering to giveaway his new e-cookbook for FREE. This amazing cookbook usually sells for $27.00, and Chef Jeff would like some feedback before the cookbook is released to the public. Simply go to this link to download your free copy of the Dinner Revolution Cookbook,

In this new cookbook you will learn:

• Over 200 healthy and mouthwatering dinner recipes.
• All recipes have less than 10 ingredients and take less than 30 minutes to prepare.
• An amazing variety of recipes including vegetarian and simple side dishes.
• No more wondering what’s for dinner. It takes all the guess work out.
• Finally a trusted source for all of your dinner recipe needs

Here is a few recipes included in the e-cookbook:

• Caribbean Chicken Quesadilla
• Pork and Broccoli Stirfry
• No-Fuss Cabage Rolls
• Firecracker Shrimp Salad
• Southwest Turkey Burgers
• Lasagna Rollups
• Thai Cucumber Salad
• Hamburger Stroganoff

One of the recipes that caught my eye was the Chicken Philly Sandwich.  My husband is a sandwich man, and I thought this was a great take on the Philly Steak that we love so much.

Chicken Philly Sandwich

Serves 4
Cook time: 25 minutes
1 pound sliced Chicken Breast
1/2 tablespoon All Purpose Seasoning, no salt
1 tablespoon Canola Oil
1 cup sliced Green Bell Pepper
1 cup sliced Onion
1 cup sliced Mushrooms
1 tablespoon minced Garlic
1/4 pound sliced Provolone Cheese, reduced fat
4 Whole Wheat Rolls or Hoagie Rolls

Directions:
Preheat oven to 400 degrees. Heat the oil in a skillet and add the chicken, onion,
mushroom, garlic, peppers, and seasoning. Cook until the vegetables soften and the
chicken is cooked through. Spit the roll and place the chicken mixture inside. Place on a
baking sheet and top the sandwich with the cheese. Bake for 5-10 minutes to melt the
cheese and warm the roll.

Serving Suggestion
Steamed Vegetables

per serving: 332.75 calories; 39.25 gram protein; 11.2 grams total fat; 4 gram fiber; 2
gram saturated fat; 18.25 grams carbohydrates; 79 mgs cholesterol; 434 mgs sodium

When you enter to receive your free Dinner Revolution Cookbook you also receive the Grocery Store Savings Guide that offers you great tips on how to use your coupons, and getting the best savings out of your grocery shopping.  You will also receive the Dinner Menu Planner to list your grocery list and plan great healthy menus for the week.

Tastes From Home With Frito-Lay Recipe Contest and Giveaway (CLOSED)

Ahhh we love chili, especially my dad's recipe.  His recipe is extra spicy and always warms up the soul on cold winter days.  I grew up in West Virginia and the winters would be treacherous. On the coldest nights we would bundle up, grab a seat in front of the television to watch one of our favorite shows with a big bowl of chili.  Those were good times.


But now I live in Arkansas and when when the weather is 112 degrees and more like it has been the past few days, a bowl of spicy hot chili just won't cut it.  So Something we like to have that has quickly become one of our favorites is our Kick'n Grilled Frito Chili Cheese Wraps.  I think that if my dad were with us today he would love these. Although, he would definitely add more hot peppers and hot sauce to his (the man had a stomach of steel)


For my dad's Kick'n Chili Recipe you can click here or you can use your favorite chili to make these great tasting wraps.

Kick'n Grilled Frito Chili Cheese Wraps

Wrap Ingredients:
4 Cups Chili
1 Cup Diced Red Onions
Sour Cream (Optional)
3 FRITOS® Original Corn Chips
2 to 3 Cups Shredded Cheddar Cheese
8 Large Flour Tortillas
Butter
Cast Iron Skillet or Any Other Type of Heavy Frying Pan


Directions:

1. Heat Skillet or Frying pan over medium heat.
2. Combine chili and FRITOS® Original Corn Chips together in large bowl.
3. Lay one large flour tortilla on a plate or cutting board, butter one side and turn over.
4. Spread with sour cream (optional) and chili/frito mix.
5. Top with red onions and cheese.
6. Fold in the top and bottom ends and then roll the sides (The wrap should be fully closed).
7. Grill the wrap on all four sides until golden brown.
8. Continue the same process until all the wraps are done. (To keep the other wraps warm, place them in a warm oven on about 150 to 200 degrees until all the wraps are cooked.
9. Turn on your favorite television show and enjoy.

Frito-Lays offers all the chips we love and remember as well as some new Regionally Inspired chips.  I am eying the Cajun Herb and Spice and the Honey Mustard.  Other regionally inspired flavors are Creamy Garden Ranch, Balsamic Sweet Onion, and Chipotle Ranch.  All of the Lay’s Regional Flavored potato chips are made with all natural ingredients, and are cooked in healthier oils so they contain 0 grams of trans fats per serving!  There’s also less sodium in them than you might think – a 1-oz serving of our Lay’s Regional Flavored potato chips contains less salt than a plain bagel!

Win it:
Thanks to Frito Lay's one Victoria's Voice reader will win a variety pack of the Regionally Inspired Potato Chips.

GIVEAWAY RULES

Giveaway is open to residents of the U.S. and ends at 11:59 PM on 9/3/11.  The winner will be chosen via Random.org and will be notified by email and will have 48 hours to claim prize or prize will be forfeited and new winners will be selected.

Please ensure that you have my email saved in your contacts so that your notification email should you be selected does not go to your spam folder. You can get my email address by clicking on the contact button at the top of the blog. 

MANDATORY ENTRY   

Visit Frito Lay's and check out the Regionally Inspired Chips.  Leave me a message which chip most inspires you.

 EXTRA ENTRIES

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Enter to #win the Frito Lay's Regionally Inspired #giveaway at Victoria's Voice http://bit.ly/ruRtDO  @vickcook01

I am in the Frito Lay Fan Program and was invited by Frito-Lay to enter the contest through my blog.  This post serves as my entry. I was not compensated in any way in order to provide a positive post.  All opinions are my own. For further policy disclosure please click here.  This recipe was entered in the Tastes From Home With Frito-Lay Recipe Contest through the Frito-Lay Fan program.  By entering I have the opportunity to win some great prizes and the opportunity to provide a giveaway to Victoria's Voice readers.

Slow Cooker Sloppy Joes

We love Sloppy Joes!  Well, all of us but our younger son.  He has never been a big fan but he will tolerate them.  I have always made them the quick way - using a can of Sloppy Joe Sauce.  Using the canned sauce was always much easier and faster.  I found this recipe and I have to say that after I made these with the slow cooker, I don't see us going back to the canned sauce again.  The wonderful smell filled the house, and we all were ready to dive in when it was finished cooking.   And, this recipe won our picky eater over.  He really enjoyed these, and asked when we could have them again!

This is a great recipe to double up and freeze for a quick week-day dinner.

Ready In: 6-8 hours

Yield: 8 servings

Ingredients
3 pounds 95% lean ground beef
1 cup chopped onion
3 cloves garlic, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
1/4 cup plus 1 tablespoon Worcestershire sauce
1/4 cup packed dark brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
2 teaspoons chili powder
Toasted hamburger buns

Directions
Cook and stir ground beef, onion and garlic in large nonstick skillet over medium-high heat until beef is browned and onion is tender. Drain and discard fat.

Combine ketchup, bell pepper, Worcestershire sauce, sugar, mustard, vinegar and chili powder in 4 1/2-quart slow cooker. Stir in beef mixture. Cover; cook on low 6 to 8 hours. To serve, spoon mixture onto hamburger buns.

Pillsbury Grilled Tex-Mex Nacho Packets

Pillsbury.com offers so many quick and easy to prepare recipes.  We tried the Grilled Tex-Mex Nacho Packets this weekend and they were delicious!  I made my own meat-mix instead of using the pre-made seasoned ground beef.  We added some fresh jalapenos, and grilled onions to ours which is what makes this recipe so great; add your family favorites!

Prep Time: 15 Min

Total Time: 30 Min

Makes: 4 servings

Make it healthier by making your own meat mix- use turkey or lean hamburger, and add low sodium taco sauce or season the meat yourself with cumin and chili powder. Reduced fat cheese and tortilla chips will also make this healthier.

INGREDIENTS

1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 18 oz. container) (can be found in the meat department of most local grocery stores)

8 Cups bite-sized Corn Tortilla Chips

1 can (15 0z.) black beans, drained, rinsed

1 cup chopped Italian plum tomatoes

3/4 cup diced peeled pitted avocado

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, drained

1 cup shredded hot pepper Monterey Jack cheese (4 oz)

1 cup shredded Cheddar cheese (4 oz)

DIRECTIONS

To bake packets, place on large cookie sheet; bake at 375°F. for 15 to 20 minutes.

1.  Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray. Spread tortilla chips in center   of each foil sheet.

2.  Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

3.  When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.

4.  To serve, carefully open each packet to allow steam to escape.