Sloppy Joe Pizza Sliders


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias


The holidays are such a wonderful time of year. Spending time with friends and family, giving to others, and just plain old goodness. I love it!

Dinner time is the perfect time to sit down, relax, and talk. But, sometimes it can get tough to make a nice dinner when you’re so busy running around. You may just want to grab fast food instead of cooking. Can you make a delicious and easy meal at home instead? Yes you can! #YesYouCan

Don’t Stress! ConAgra has great products that are perfect for busy holiday cooking. These Sloppy Joe Pizza Sliders are an easy and delicious dinner.


While I was at Walmart I picked up some PAM, MANWICH, Hunt’s Sauce, and other ingredients. Just add some veggies on the side and you’ve got an easy to make and complete meal!


Tip: I love PAM nonstick spray. It makes cooking and baking so much easier. You don’t have to worry about things sticking.

Sloppy Joe Pizza Sliders



1 lb ground italian sweet sausage

3/4 C. Hunt’s Sauce

1 15oz can MANWICH Original Sloppy Joe Sauce

1 tsp. garlic powder

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. ground pepper

Slider Buns

Shredded Mozzarella


Black Olives




Heat pan over medium heat and spray pan with PAM nonstick spray.

Cook the ground sausage until no longer pink. *Tip: If it comes out too “chunky” and you want smaller crumbles, use a metal potato masher while cooking. It breaks up the meat perfectly.

Drain to get rid of excess oil and put back in the pan.

Add salt, pepper, garlic powder and basil. Mix until combined.

Add MANWICH and Hunt’s Sauce. Stir and lower heat and simmer for 5 minutes. All done!

Assemble your sliders:


Get a slider bun and add Sloppy Joe Mixture.

Top with mozzarella, pepperoni, black olives and mushrooms.


You can either make a plate of these, or put everything on the table and let everyone create their own. Since some family members don’t like mushrooms and others don’t like black olives, that’s what we did. And, it was fun! This recipe is very versatile. You can use your favorite toppings!


You’ve got to check out these other awesome recipes using ConAgra products. We’d love to hear what you would make. Go here: Yes You Can Recipes! and look around. Come back and leave a comment letting us know what you’d make.

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Creamy Cinnamon Pear Cups



These Creamy Cinnamon Pear Cups are a delicious sweet snack. Instead of sugar, I used Madhava Organic Amber Raw Blue Agave sweetener. It’s a low-glycemic sweetener. It gave the snack a deep, rich taste.


Creamy Cinnamon Pear Cups are a yummy snack that will satisfy your dessert cravings  in a small, snack-sized bite. There’s no fuss with this recipe. It’s simple and easy to make. There’s no baking or cooking required. Another way this recipe makes your life easier…you don’t have to use utensils. That makes for an easy clean up!


The combination of cream cheese and mascarpone fresca makes this snack taste just like a mini cheesecake. Add the delicious cinnamon pear filling and you have a winning recipe that will please all of your guests. Check out the recipe below.

Creamy Cinnamon Pear Cups
Recipe type: snack
Serves: 30 cups
  • 2 packages of Mini Phyllo Shells (15 shells in each)
  • 2 15oz cans of sliced pears (in pear juice, not syrup)
  • 1 tsp of cinnamon
  • ¼ tsp vanilla extract
  • 1 8oz pgk of cream cheese, softened to room temperature
  • 1 8oz container of Mascarpone Fresca, room temperature
  • ¼ C. plus 1TBS Madhava amber raw agave syrup, divided
  1. Drain pears and chop into small pieces
  2. In a bowl, combine pears, cinnamon and 1 tbs Madhava Amber Raw Agave and set aside
  3. Using a stand mixer, combine cream cheese, Mascarpone Fresca, vanilla extract and ¼ C. Madhava Amber Raw Agave until creamy
  4. Fill phyllo shells with pear mixture
  5. using a pastry bag with decorative tip, pipe cream cheese mixture on the top


The phyllo shells add a nice crispy crunch. When you make this recipe, be sure to put it together right before it’s to be served. This will ensure the cups won’t get soggy from sitting out for a long time. madhava-cinnamon-pear-snacks

If you had to come up with a snack using Madhava products, what you you make? Go to the Madhava website and check out their products then come back and leave a comment. Can’t wait to hear your ideas!


Cranberry Sauce Corn Muffins & Marie Callender’s Pot Pies


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias


 Pot pies make me think about the fall. Delicious flavors fill the house from the oven, crisp Autumn air outside, and family time. Sometimes the hustle and bustle of every day life can hinder a nice family meal. This is where Marie Callender’s comes in. You don’t have to spend hours making everything from scratch. You just put a pot pie in the oven, and out comes comfort in a golden, flaky crust!

I headed over to Walmart to get some Marie Callender’s pot pies and the ingredients for my side dish. The larger family size pot pie was in one section of the frozen aisle, and the smaller one was a few doors down.


I cooked the pies according the the directions on the boxes. A VERY HELPFUL TIP: If you cover the edge of the crust with aluminium foil, you will be able to keep the crust from burning.


There was a crack in the crust of the larger pie while it was frozen, so it cracked as it cooked, but it really didn’t cause anything negative to happen. It actually added to the homemade look.


Keeping time in mind, I wanted to make the perfect side dish to pair with the pot pies. My Cranberry Sauce Corn Muffins are a great complement to the pot pies. Here’s the recipe. Keep in mind I made these right in the oven while the pot pies were baking, toward the end when the pies were close to being finished.


1 12oz bag of fresh cranberries

3/4 C. white sugar

1 C. water

1/4 tsp. corn starch

2 pkgs of corn muffins

2 eggs

2/3 C. milk


Preheat oven to 375 degrees

In a medium pot, combine cranberries, sugar, corn starch and water.

Cook over medium heat for about 10 minutes.

Take off of heat and let cool down for a few minutes.

While that’s cooling, in a medium bowl combine the corn muffin mix, eggs and milk.

Whisk until combined.

Butter two muffin pans.

Add about a tablespoon of the cranberry mixture to each muffin slot.

On top of that, add about 1-2 tablespoons of cornbread mixture.

Bake for 15 minutes or until golden brown.

Makes about 20 muffins.



The family really enjoyed the combination of food. My 10 year old son tasted the muffins and said, “Mmmm…it’s like Thanksgiving in a bite!” I think the pot pies added to that feeling.

This meal is perfect for around the holidays when things can become chaotic and you just can’t find time to sit down and have a nice meal together with family.


 If you were to come up with a recipe to pair with a Marie Callender’s pot pie, what would you make? Comment below.

Also, click here for more great ideas to pair with your pot pies.

Pineapple Upside Down Cupcakes



Although a big cake is wonderful, with these Pineapple Upside Down Cupcakes, everyone gets a cherry and big slice of pineapple! My 10 year old like these a lot. Kids are so used to cupcakes with frosting, so I wasn’t sure how he’d like them. So, I was happy to know these will be enjoyed by kids and adults alike.

These cupcakes are simple and delicious! Boxed cake mix to make this recipe quick and easy.  Just a few extra steps take your regular boxed cake mix to a whole other level!

Butter, brown sugar, and vanilla go into the bottom of the cupcake pan.


Next go the pineapple and cherries.


Cake mix goes over that, then you bake.


Cool and flip over. YUM!


All done!

Pineapple Upside Down Cupcakes
Recipe type: dessert
  • Boxed vanilla cake mix (and ingredients to make).
  • 2 cans of pineapple slices (you'll have leftovers)
  • 24 maraschino cherries
  • 5 Tbs butter, melted
  • 1 c dark brown sugar
  • ¼ tsp vanilla
  1. Preheat oven to 350*
  2. In a medium bowl, combine melted butter, brown sugar, and vanilla.
  3. Prepare non-stick 12 slot cupcake pan with non-stick spray.
  4. In each slot add about a tsp of the sugar/butter mixture.
  5. On top of that add a pineapple slice and a cherry. I had to break apart the pineapples to make them fit.
  6. Prepare cake mix according to box directions.
  7. Add the cake mix over the fruit. It should be close to the top, but not over flowing. Gently tap a few times on table/counter.
  8. Bake for 15-18 minutes until golden, or until a toothpick inserted comes out clean.
  9. Take out of the oven and let sit for 5 minutes.
  10. Take a cutting board or a long plate and put over the top and flip over. Gently shake until all cupcakes are out.
Nutrition Information
Serving size: 24 cupcakes

These Pineapple Upside Down Cupcakes are a great dessert for any occasion. What would you make them for? Leave a comment below to let us know.


Homestyle Italian Wedding Soup



While this version doesn’t use the same exact ingredients as in traditional Italian Wedding Soup, the principals remain the same. Instead of small, round pasta, I used linguine. My meatballs were made with turkey instead of beef. For the greens, I used spinach instead of escarole. That’s what makes it homestyle. Use what you have on hand and make it your own!


I had my kids help with making the meatballs. It went much faster with the three of us making them. The meatballs varied in size, but, that wasn’t a bad thing! It made our Italian Wedding Soup more special and rustic. I loved the fact that it made it look more homemade. And the fact that we made it together. That’s what homemade food is all about…love. My kids are getting older, so it’s not like when they were little and always wanted to help. This was a nice way to spend a little time together.


Homestyle Italian Wedding Soup
Recipe type: Soup
Cuisine: Italian
  • For meatballs:
  • 2½ lbs ground turkey
  • 1 C Italian style bread crumb
  • 1 egg
  • ⅓ C. water
  • 1 tsp garlic powder
  • season with salt and pepper
  • Soup:
  • 3 Tbs olive oil
  • 1½ C. carrots, cut into coins
  • ¾ C. chopped celery
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 12oz bag of spinach
  • 2 48oz cans of chicken broth
  • ⅓ pgk linguine, broken into small pieces (about 1 - 1½ inch pieces)
  • 1 C. Water
  • garlic powder, salt and pepper, to taste
  1. Put all meatball ingredients in a bowl and mix by hand until everything is combined. Shape into small balls, about ½ - 1".
  2. Heat olive oil in a large pot over medium heat and add carrots, onions, celery and garlic. Sweat for 6-8 minutes on low, or until onions become translucent.
  3. Add chicken broth, water, and frozen spinach.
  4. Let it come to a slow boil and add meatballs. Cook for 15 minutes.
  5. Add broken linguine and cook about 8 minutes, or until al dente.
I just made this from my head, so I don't know how many servings, sorry. We had lots leftover, which is always great!

 What is your favorite thing to make with your family? Comment below to share.

Banana Cheesecake Egg Rolls



Bananas and cheesecake filling fried in an egg roll wrapper? Um, yes, please! If you want a dessert that is different than cake or pie, try these banana cheesecake egg rolls. They’re crispy on the outside and creamy on the inside.


4-6 Egg roll wrappers (Amount you will need depends on how much you fill each one.)

Cheesecake Filling*

1 Banana quarter per wrapper (quartered by cutting banana lengthwise, then in half)

Canola Oil, for frying

Powdered sugar and whipped cream to top, optional



Over medium heat, heat oil in pan. 1-2 inches of oil is ok. It doesn’t have to be deep.

On each egg roll wrapper, scoop about 2 tablespoons of cheesecake filling (cheesecake filling recipe below).

Add a banana quarter on top of that.

Wrap the egg roll according to package directions, or find a how-to on the internet.

Drop egg rolls in a few at a time carefully into heated oil. Fry, turning, until brown on all sides.

Drain on a brown paper bag or on paper towels.

When the egg rolls have cooled a bit, you can add toppings of your choice, like powdered sugar, whipped cream, or banana slices!


*Cheesecake Filling:


1 8oz pkg. cream cheese, softened

8tsp. sweetened condensed milk

½ tsp vanilla extract

3/4 tsp lemon juice

2 C. whipped topping



Using a stand mixer, beat cream cheese until smooth. (You can also use an electric hand mixer)

While mixer is going, slowly add sweetened condensed milk.

Scrape the sides as you go.

Add vanilla extract and lemon juice one at a time, making sure each gets combined thoroughly.

Add whipped topping and mix just until combined.




I’m thinking about the different ways to make this…different fruit, different cheesecake flavors…mmmm. What would be your perfect ingredient? Comment below!


Blueberry Hand Pies



3 words…Blueberry Hand Pies. These little pockets of deliciousness have a sweet, tart blueberry filling and a flaky crust. If you are looking for a recipe to make with the kids, this is the one. It’s simple and doesn’t take long to make. There will be none of these left over, for sure!

This hand pie recipe is versatile. How about trying it with strawberries instead of blueberries…I think I know what I’m trying next!




Pre-made pie crust dough, 2 sheets

1pt blueberries, washed and dried

2 tsp of white sugar

zest of ½ of a lemon

1 tsp cornstarch

1 egg beaten with 1 tsp water



Preheat oven to 400 degrees.

In a medium bowl, combine blueberries, sugar, lemon zest and cornstarch.

Roll open pie crust and use a knife to cut into rectangular shapes. The size you cut them into will determine the amount of blueberry hand pies you end up with.

Scoop blueberry mixture onto one half of the rectangle, leaving room around the corners to seal.


Fold the empty side over the side with the blueberry mixture and seal edges. Go along the edges with a fork to ensure the seal, and to make a pretty decorated edge. Add the pies to a baking sheet sprayed with non-stick spray. Brush the egg mixture over the top of the pies with a pastry brush.

Bake for 12-15 minutes, until crust has browned. Depending on how big or small you made your pies, you may have to adjust time a little less or more. So, just keep an eye on them. They may get a little messy while baking, with the juices coming out, but don’t worry, that’s normal.

If you would like to drizzle glaze on top of your pies:

Add 1/2 C. powdered sugar in a bowl and mix with milk, added a few drops at at time, until desired consistency is reached.



Grilled Vegetable Pasta



This grilled vegetable pasta is a hearty dinner that doesn’t take too long to make. You can make this with so many different kinds of grilled vegetables. Use whatever you have on hand.

First, you want to grill your vegetables. Heat your grill to a medium heat.

Grilled Vegetables

  • 1 pgk of baby portabella mushrooms
  • 1/2 onion
  • 1 medium eggplant
  • 1 cup of red and yellow cherry tomatoes
  • Olive Oil, to coat
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Clean your veggies. Cut the eggplant lengthwise, slice the onion into “circles” and cut any large mushrooms in half (I left smaller mushrooms whole.) Put everything but the tomatoes in a bowl and pour in olive oil, salt and garlic powder. Using tongs, toss to mix


Once you put the veggies on the grill, add the tomatoes to the bowl and toss with the remaining oil mixture and set to the side. Grill everything but the tomatoes for about 8-10 minutes on each side, or until done.Take them off of the grill and put them aside.


While your grill is still hot, put on the tomatoes. Flip them around. You just want them to blister and pop. This will take probably less than 1 minute. Cut the eggplant into 1/2″ pieces when they are cool enough to touch.


Now, it’s time to put everything together.



Grilled Vegetables (see above)

1/2 lb pasta (I used Gemelli)

1/4 C. Olive Oil

6-8 leaves of basil, sliced into long, thin ribbons

grated parmesan cheese, to taste

salt & pepper, to taste



Grill the vegetables, as indicated above.

Add pasta to salted boiling water until done. Drain and return to pot. Add in oil, veggies, basil, salt and pepper. Toss. Top with grated parmesan.



Fudgy Nutella Caramel Brownies



I needed to make some yummy fudgy brownies after I screwed up the Nutella Cheesecake Mocha Brownies. Until I remake those, I still wanted to make a brownie with Nutella.

Can I tell you that these are some fudgy brownies!?! Oh boy. If you like brownies that are moist and fudge-like, these are for you!! These bad boys are so decadent! Be sure to have a glass of milk handy.


I found Rachael Ray’s Basic Brownie recipe and that’s what I worked off of. I noticed people in the comments were saying how bittersweet these were. The milk chocolate chips help this problem. Well, the caramel and Nutella help, too. :)

Follow those instructions, except make these tweaks:

  1. Use an 8×8 pan instead of a 9×9
  2. Butter and flour the pan
  3. Add 5-8 minutes to cooking time

Other ingredients needed:

  • Nutella
  • Milk chocolate chips
  • Caramel sauce (like an ice cream topping)
  • Nutella Caramel Fudgy Brownies

Make brownie mix according to the original recipe directions. Pour 1/2 of the batter into the pan and spread evenly to the edges. Spread about 2Tbs of Nutella over the top of the batter. On top of that add 2Tbs of the caramel sauce and spread to edges, as well. Sprinkle with a handful of chocolate chips. Top with remaining batter and spread to edges. Bake according to original recipe directions, except add about 8 minutes, since the pan is a little smaller. Let cool. Cut into squares and put on a large piece of waxed paper. Drizzle top with Nutella (add some to a small bowl and microwave for 20 seconds to melt and thin it out.) and caramel. Sprinkle with chocolate chips. ENJOY!