Dinner Last Night

I made a humongous dinner last night. Well in my own terms, I'm used to cooking for two and I doubled it for four people. It wasn't that hard and I think it came out cheaper.
We had roast beef, which fell apart upon me trying to slice it to serve, mashed potatoes, gravy, corn, and biscuits.
The roast got thrown in the crockpot with a sliced yellow onion and three or four cloves of garlic. I seasoned the roast before hand with pepper and Worcestershire sauce. Cost for four people= $1.50/ person
The biscuits are the gf Bisquick which takes an ENTIRE box but makes about 2 dozen biscuits. Which is about $0.22 per biscuit.
The gravy was some gf flour mixed with the drippings from the roast. $0.05
The corn comes out to around $0.005 per person
So per person that is $1.775 per person;
So $7.10 for four people;
and since the are leftovers I get another couple of meals out of it.

I kinda forgot I had a blog, sorry.
How do Sweet Potato Cupcakes sound? Kinda ick right, that's what I thought but as I am always looking for a way to put more veggies in our diet and hiding them from the few picky friends this was an experiment. It turned out pretty good. The rest are being frozen until Easter when I will take them out and frost them with the marshmallow frosting (totally not healthy but I failed on my diet)
I don't know where the recipe comes from but a friend posted it on Facebook and I adapted it to be gluten free.

Ingredients:
For the cupcakes:
2 cups gluten free flour mix
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
20 oz. sweet potato puree
1½ tsp. vanilla extract

For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Mix in the sweet potatoes and vanilla extract, beating just until combined.  Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners.  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.  Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.

Or you could do what I do and use marshmallow fluff