Super Easy Super Bowl
Cocktail Rye Bites
1 lb ground beef
1 lb zesty Bob Evans breakfast sausage
1 lb Velveeta
1 package of cocktail rye bread
1 pinch crushed red pepper
1 pinch salt
1 Pinch pepper
Brown the ground beef and breakfast sausage in a pan over medium heat. Drain oil from meat and add in Velveeta (cut into cubs) for easy addition. Stir in pinch of crp/salt/pep and simmer.
Preheat oven to 350 - lay out cocktail rye bread on baking sheet. Place a spoonsful of mixture on the bread.
Bake for 10-12 minutes until hot and serve. Perfect for party!
2 cups vegetable broth
1 can tomato sauce
½ cup uncooked quinoa
15oz can black beans
15oz can of kidney beans
15oz can of cannellini beans
14oz can diced tomatoes
½ onion chopped (smaller the better)
4 garlic gloves (at least)
1 tbsp chili powder
¼ teaspoon cayenne pepper
1 ½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
Extras & Toppings:
Elbow Macaroni (cooked on the side – not in the slow cooker)
Add broth, uncooked quinoa, and all canned items to the slow cooker. Stir to combine. Next add onion, garlic, and seasonings. Stir to combine. Set slow cooker on low and cook for 6 hours.
Healthy, easy and reheats or freezes perfectly. You can easily double the recipe or make it vegan too. Just add a side salad and cornbread for a complete meal. I promise even your carnivore friends will love this chili!
Crescent Roll Veggie Pizza
2 containers of crescent rolls
1 8oz container of plain cream cheese
1/3 cup of sour cream
1/3 cup of plain Greek yogurt
1 package of ranch salad dressing mix (dry)
1 small head of broccoli -chopped small
6 small carrots - shred or slice
1 small cucumber - diced small
1 red bell pepper - diced small
1 yellow bell pepper - diced small
Preheat oven to 350 - spread crescent rolls on baking sheet with your fingers. Bake according to instructions and let cool.
Mix cream cheese (softened at room temperature) sour cream and Greek yogurt together. Stir in packet of ranch dressings mix - set aside.
Dice and chop vegetables
Spread mixture over the cooled crescent rolls and add veggies to the top.
Cut and serve!
1 box yellow cake mix
1 lg. can pineapple chunks, partially drained
1 lg. can peach pie filling
1/2 cup choppe walnuts or pecanas
2 sticks of buttter
In a 9X13 glass pan, pur in pineapple and top with peach pie filling.
Cover with cake mix and sprnkle nuts evenly throughout the pan.
Slice butter lengthwise and distribute, covering the cake mix.
Bake at 350 for 45 to 60 minutes
Serve warm or room temp, great with ice cream!