Ze Jamaican Coconut Banana Wheels ***

The 7-year-old saw this one on Disney Junior's "Tasty Time with ZeFronk," and he immediately wanted to make it.  Since he fell on the playground at school this morning and busted his chin open, requiring a trip to the urgent care to be glued back together, I decided to baby him a little.  We picked up the ingredients and made this for dessert tonight.  They were really good!  The cocoa flavor was a little too strong for the kids, so I'm thinking I will either mix a little powdered sugar into the cocoa or mix the coconut and cocoa together before rolling the bananas in there.  That would let the coconut help bring out some sweetness in the cocoa.  Either way, we'll definitely do these again.  They loved that they could make them on their own!

Photo courtesy of Disney Junior

ZE JAMAICAN COCONUT BANANA WHEELS
(luckymommyto2boys ~ Amy ~ Tasty Time with ZeFronk on Disney)

bananas
cocoa powder
shredded coconut

Peel bananas, and slice into 1" rounds.  Sprinkle cocoa powder onto plate.  Roll bananas wheels in cocoa along outer edges, and place on plates.  Sprinkle with coconut.

Wyoming Cowboy Casserole *

This was decent.  It's nothing wrong with the recipe at all.  It just reminded me of when my mom used to make a similar casserole.  After eating it for dinner one night and then being up sick with a stomach virus for the next 24 hours or so, I could never stomach it again.  Long story short, that's why I wasn't too fond of this one.  Hubby and the kids enjoyed it.  It's definitely way easy, which is awesome.  It really is a wonderful recipe, even if it didn't do it for me personally.

WYOMING COWBOY CASSEROLE
(Amy - amylz - The Everything Slow Cooker Cookbook)

1 pound ground beef
1 cup Colby Cheese, cubed
1 (10 3/4 oz) can condensed tomato soup
1 (16 oz) can whole kernel corn (drained)
1 (16 oz) can red kidney beans
1/4 cup milk
1 teaspoon dry onion flakes
1/2 teaspoon chili powder

Brown the beef in a skillet; drain off grease. Cut the cheese into 1/2 inch cubes. Add all ingredients to the slow cooker. Cover and cook on low for 4 hours.
Serves:4

Chicken Spinach Casserole ***

We all really enjoyed this one.  It's kind of a like a spinach dip almost.  The original recipe said it just made a "casserole dish," so I doubled it.  WAY too much.  I would say to use a 9x13 and keep the recipe as-is.  I was craving spinach, though, and it definitely hit the spot.  I was pressed for time, so I used canned chicken (I rinsed it to remove some of the salt) and canned spinach and skipped the salt.  I prefer "real" chicken, of course, I'd do that again, if I was in a pinch.  Good stuff.  I asked the 9-year-old what he thought, and he said, "Delish!"  :)  I've made my corrections to the recipe below.

CHICKEN SPINACH CASSEROLE
(Amy ~ mama2AbbyNJohn ~ via COOKS.COM)

1 whole cooked chicken (or 2 large b/s breasts)
1 can diced green chilies, drained
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. olive oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach(or 2 small cans chopped spinach) , thawed and drained
1/2 tsp. salt
12-16 oz sour cream
8 oz. corn or tortilla chips
2 c. grated cheese (your choice)
Paprika

Saute garlic, onions and chilies (until onions are translucent); add cumin - cook 1 minute. Add soup, then defrosted spinach (squeezed dry). Add salt; simmer. Add chicken and sour cream. Heat thoroughly.
Layer chips, chicken mixture and cheese (2 times) in a 9x13 casserole dish and cook for 30 minutes at 350 degrees.
This can also be cooked in the microwave on HIGH for approximately 15 minutes.

Crockpot Cheesy Ravioli Casserole ***

Yum, yum, yum!  We had a crockpot ravioli last week that was a total bomb, so I was determined to find something that would work better for us.  Score!  We all loved it.  I'll definitely be making it again.  Also, I didn't start it on time, so I ended up cooking it on high for about 4 hours, and then we still weren't hungry, so it sat on warm for another hour.  It was still wonderful.  I forgot to take a picture, but the photo below is from the Six Sisters' website, where I found the recipe.  Clicking the picture will link to their site.

Photo from Six Sisters' Stuff

CROCKPOT CHEESY RAVIOLI CASSEROLE
(luckymommyto2boys ~ Amy ~ Six Sisters' Stuff)

1 tablespoon olive oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli

Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours.

Chili-Beef Stuffing Bake *

We really didn't care for this one.  The flavor of the stuffing and the salsa were basically just at war with each other.  It would have been much better with a Jiffy topping, or something like that.  I will never, never make it again as-is, though.  Just ick.

CHILI-BEEF STUFFING BAKE
(luckymommyto2boys ~ Amy ~ Kraft.com)

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF. Add water to stuffing mix; stir just until moistened.
BROWN meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole; top with cheese and stuffing.
BAKE 30 min. or until heated through.

Easy Sloppy Joe Pot Pie ****

We all loved this!  Big surprise for me, since I'm normally not a very big fan of sloppy joes.  The bread part was good, but the kids really liked scooping up the extra meat mixture with tortilla chips.  I doubled the entire thing, so that I would have plenty of leftovers for our lunch.  Didn't work out as well as I'd hoped, since there were hardly any leftovers!  :) 
ETA: I don't have an ovenproof skillet, so I cooked the meat and onion in my skillet, added the sloppy joe sauce, and heated to warm. I then poured it in a 9x13 glass baking dish, sprinkled cheese on it, and then spread on the batter topping and baked for 30 minutes.  If not doubling the recipe, it would probably be fine in an 8x8 baking dish.

EASY SLOPPY JOE POT PIE
Cyndy (MyPB&Jelly)

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 1/2 ounces) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.
*Amy's notes: I doubled the recipe and cooked the meat and onion in my skillet, added the sloppy joe sauce, and heated to warm.  I then poured it in a 9x13 glass baking dish, sprinkled cheese on it, and then spread on the batter topping and baked for 30 minutes.

Chili Sauce Chicken ***

Wow.  This sauce was amazing!  It's kind of strange, because it almost has a Chinese five-spice flavor to it.  That's a good thing in my book, since I love me some five spice.  We used boneless skinless thighs with no problem.  Both kids cleaned their plates and asked for seconds.  Definitely a keeper for us!

CHILI SAUCE CHICKEN
(Andrew&Elliott’s Mom ~ Nicci ~ via tasteofhome.com)

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180°, basting frequently with reserved marinade. Yield: 8 servings.