From time to time, I manage to come across a Pinterest recipe that actually works.
(I know, right?) Anyway, here are a few of those as well as a few of my own creations that I think you'll enjoy!

V's Honey Mustard
adapted from Paula Deen's version:

3/4 c. Duke's mayonnaise
3 T. Honey
2 T. Yellow Mustard
Combine all ingredients, stirring well. Cover and chill for 3 hours. (If possible set overnight for maximum melding of flavors.)

V's Impromptu Chili

2 cans of Bush's Chili Beans
1 can mild Ro-Tel diced tomatoes with chilies
1 can light kidney beans (I would have used dark, but I didn't have them.)
1 jar of Pace medium salsa (16 oz.)
1 small can of tomato paste
1 T. chili seasoning (see below)

Mix everything together in a medium stock pot and simmer on low-med heat for at least 2 hours.
If you want to tone down the spice, you can use mild salsa and diced tomatoes instead of Ro-Tel, but honestly, it was pretty great...
You can add ground beef if you'd like. 1.5-2 lbs should be good.
(Makes approx 9 cups. 1 c.=168 cal.)

Chili Seasoning Mix
(adapted from Chili Seasoning Mix II)
2 T. chili powder
1/2 T. crushed red pepper
1/2 T. dried minced onion
1 tsp. granulated sugar
1 tsp. ground cumin
1 tsp. dried parsley
1 tsp. salt
1/8 tsp coarse ground black pepper

Mix everything together and seal in an airtight container.

V's Telephone Cornbread
adapted from teenie cakes:
1 c. all purpose flour, leveled
1 c. self rising yellow cornmeal
1 1/2 c. buttermilk
2 eggs
1 c. shredded cheese ( I used Sargento's Four Cheese Mexican blend)

Mix all ingredients together and pour into a hot 9" cast iron skillet. (If you only have an 8" skillet, only pour 2/3 of the batter into the skillet and make cornbread (4) muffins out of the remaining batter.)
BE SURE to have grease or butter (as the original recipe calls for) melted and your skillet HOT before pouring the batter in. Bake at 425 degrees for 15-20 minutes or until top is golden brown. Let it cool a bit before serving.
(1/8 slice=148 cal. and 1 muffin=145 cal)