Cinnamon Roll Pancakes

What You'll Need

Cinnamon Filling:

• Four tablespoons unsalted butter, melted
• One quarter cup + Two tablespoons packed light brown sugar
• One half tablespoon ground cinnamon
• Cream Cheese Glaze:
• Four tablespoons unsalted butter
• Two-ounces cream cheese, at room temperature
• Three Quarter cup powdered sugar
• One half teaspoon vanilla extract
• Pancakes: (Can also use a box)
• One cup all-purpose flour
• Two teaspoons baking powder
• One half teaspoon salt
• One cup milk
• One large egg, lightly beaten
• One tablespoon canola or vegetable oil

How to Make It

1. To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl.
2. Scoop into a baggie and set aside.
3. For the glaze: In a small pan melt the butter over low heat.
4. Whisk together the cream cheese, vanilla and powdered sugar.
5. Take off of the heat and set aside until ready to use on pancakes.
6. To make the pancakes: Combine flour, baking powder and salt.
7. Whisk together the milk, egg, and oil.
8. Heat skillet to medium low. Once preheated, spray with non-stick spray.
9. Add about One half cup of the batter to the skillet. Wait until bubbles start to form.
10. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake.
11. Be careful not to get it too close to the edge.
12. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
13. Wipe out the pan each time and repeat with the remaining batter.
14. Warm the glaze if needed and drizzle over pancakes.

Zesty Sloppy Joe Casserole

What You'll Need

• Eight oz. dry macaroni pasta
• One TBS olive oil
• One pound lean ground turkey or lean ground beef
• One cup diced sweet onion
• One cup diced green bell pepper
• Two - 15 oz. cans Hunt's MANWICH Original Sloppy Joe Sauce
• One - 10 oz. can RO*TEL Diced Tomatoes and Green Chilies
• salt and pepper, to taste
• One cup shredded mild cheddar cheese
• One half cup diced sweet pickle, if desired

How to Make It

1. Heat large pot of salted water to boiling.
2. Cook pasta according to package directions, except one minute less than package states for al dente pasta.
3. Drain and set aside.
4. In large skillet, heat oil over Med-High heat.
5. Add onion and green pepper.
6. Saute for about 5 minutes, or until veggies begin to soften.
7. Add in ground turkey.
8. Cook, breaking up the meat with spoon, until turkey is no longer pink and veggies are crisp tender.
9. Turn off heat.
10. Drain off any liquid that might remain after cooking.
11. To skillet with onions, ground turkey and peppers, add in one can of Hunt's Manwich and one can of Ro*tel. Combine.
12. Preheat oven to 350 degrees F.
13. Spray a 9" x 13" baking dish with cooking spray and add reserved cooked pasta.
14. Pour turkey mixture over the pasta. Stir.
15. Add enough of the second can of Hunt's Manwich to thoroughly coat the meat, veggies and pasta. (I added the entire second can).
16. Stir to combine.
17. Season with salt and pepper, if desired.
18. Sprinkle top of casserole with cheddar cheese. (you can cover with foil and refrigerate to bake later at this point if you like.
19. You may need to add a few minutes to the bake time if baked from refrigerator.)
20. Bake, uncovered, in preheated oven for about 10 minutes, or until cheese is melted and casserole is heated through. Remove from oven and sprinkle with chopped sweet pickle, if desired.

CREAMY CHICKEN RITZ CASSEROLE

What You'll Need

• Three cups cooked shredded chicken breast meat
• One can (10.75 oz) cream of chicken or cream of mushroom soup
• One cup sour cream or plain greek yogurt
• Two sleeves of Ritz crackers, crushed
• One stick (One half cup) butter, melted
• Two tbs poppy seeds (optional)

How to Make It

1. Preheat oven to 350 degrees F.
2. Lightly spray a 2.5 – 3 quart baking dish.
3. In a large bowl, mix the soup and the sour cream until well blended.
4. Fold in the shredded chicken.
5. Turn into prepared pan.
6. Top with cracker crumbs and poppy seed (if using).
7. Drizzle melted butter over the top of the crumbs.
8. Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
9. Serve with a green vegetable (I generally serve with fresh steamed broccoli)