One Bowl macaroons

It is from my Gooseberry Christmas Cookie Cookbook.

14 oz pkg flaked coconut
14 oz can sweetened condensed milk
2 tsp vanilla extract

Mix ingredients and drop by teaspoonfuls one inch apart on well-greased baking sheet. Press them down slightly. Bake at 350 degrees for 10-12 minutes. Remove immediately from baking sheet and let cool on wire rack. Let them cool and enjoy!

Mini snowball cakes

1 package 1-layer-size white cake mix
1/2 cup canned eggnog
1 egg
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
3/4 cup shredded coconut
Red or green food coloring (optional)
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons canned eggnog
Directions
1. Preheat oven to 350 degrees F. Lightly coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray (or line muffin cups with paper bake cups); set aside.

2. In a medium mixing bowl, combine white cake mix, the 1/2 cup eggnog, egg, the 1 teaspoon vanilla, and nutmeg. Beat with an electric mixer on low speed until just combined. Beat on medium speed for 2 minutes until well combined, scraping side of the bowl often. Divide batter evenly among the muffin cups, filling each about two-thirds full (about 1 rounded teaspoon in each). Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted near the center comes out clean. Cool cakes in pan for 5 minutes. Remove cupcakes from muffin cups and place on a wire rack. Cool completely.

3. To tint coconut, if desired, combine some of the coconut and several drops of red or green food coloring in a small resealable plastic bag. Seal bag. Using your hands, knead the bag until all coconut is tinted, adding more food coloring as necessary to reach desired color. Set tinted coconut aside.

4. For frosting, in a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until well combined. Beat in powdered sugar and the 1/2 teaspoon vanilla. Beat in enough eggnog (1 teaspoon at a time) to make a frosting of dipping consistency.

5. Dip tops of cooled mini cupcakes in cream cheese frosting. Immediately dip frosted tops into plain or tinted coconut. Set cupcakes upright.

6. Makes 36 mini cupcakes

Pumpkin bars

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract



Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Monterey Chicken Tortilla Casserole

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 4

Ingredients:
1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style whole kernel corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
1/2 cup shredded Cheddar cheese
Chopped green or red pepper
Tortilla chips
Directions:
Heat the oven to 350°F.

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.

Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

Stove Top Easy Chicken bake

1 pkg 6 ox Stove Top Stuffing for chicken
1 1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 can 10 3/4 oz cream of chicken soup
1/3 c Sour cream
1 bag 16 oz frozen mixed vegetables, thawed, drained

Preheat oven to 400
Prepare stuffing mix as directed on package, set aside

Mix chicken, soup, sour cream and vegetables in 13 x 9 inch baking dish
Top with stuffing

Bake 30 min or until chicken is cooked through

Turtle Pumpkin Pie

1/4 c plus 2 T caramel ice cream topping, divided

1 honey maid graham pie crust – (1 LARGE or 2 small ones)

1/2 c plus 2 T planters pecan pieces, divided

1 c cold milk

2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding

1 c canned pumpkin

1 t ground cinnamon

1/2 t ground nutmeg

1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour 1/4 c caramel topping into crust, sprinkle with 1/2 c pecans.

Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.

Stir in 1/2 c cool whip.

Spread into crust.

Refrigerate 1 hour.

Top with remaining cool whip, caramel topping and pecans just before serving.

Campbell's Cheesburger Pasta

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta


Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

Pumpkin roll

cake
3/4 cup(s) (all-purpose ) flour, plus some for dusting
1 teaspoon(s) baking powder
2 teaspoon(s) (ground) cinnamon
1 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) (ground) ginger
1/2 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) salt
3 whole(s) eggs
1 cup(s) sugar
2/3 cup(s) (canned) pumpkin purée
1 teaspoon(s) lemon juice

filling
8 ounce(s) cream cheese, softened
4 tablespoon(s) butter or margarine, softened
3/4 cup(s) (sifted ) confectioners' sugar
1/2 teaspoon(s) vanilla extract


Directions

1. Preheat oven to 350ºF. Grease 10” x 15” jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour.
2. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes.
3. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes.
4. Sift a bit of confectioners’ sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely

Great cake recipe site

northpole.com/kitchen/cookbook

Caradamon Snaps

3/4 cup shortening
1 cup packed brown sugar
1 tsp. baking soda
2 tsp. ground cardamon
1 tsp. ground cinnamon
1/4 cup mild-flavored molasses
1 egg
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
Directions
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.

3. Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.

Ginger cookies

4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molases
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

3. Makes about 120 cookies

4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies

Amigo soup

2 lbs ground beef or turkey
1 onion diced
1 bell pepper diced
1 can chili beans (Ranch Style beans are best)
1 can of corn
1 can rotel tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
2 cans water

Brown beef with onion and bell pepper, drain and rinse. Combine beef with other ingredients and simmer until heated thoroughly. Serve over tortilla chips with cheese and sour cream. Feeds 10-12.
Recipe can be doubled

Cheesy bacon potatoes

8-10 medium potatoes, peeled, diced and cooked until tender
1 16 oz pkg of medium cheddar cubed
1/2 cup onion diced
1-11/2 cups Mayonaise
1/2 lb bacon cooked crisp and crumbled
1/4-1/2 cup of sliced green olives

Mix potatoes, cheese, onion, together, add enough mayo to make the mixture look creamy. Spread into a 13 x 9 inch casserole dish, sprinkle with olives and bacon. Bake at 350 for about 30 minutes

Pumpkin pancakes

Syrup
1 c maple flavored syrup
1 T butter
1/4 c chopped pecans

Pancakes
2 1/3 c Bisquick
1/3 c canned pumpkin (not pie mix)
1 1/4 c milk
1/4 c oil
2 T sugar
1 t pumpkin pie mix or 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t ginger
2 eggs

In a 1 qt saucepan heat syrup, butter and pecans until butter is melted, stirring constantly. Remove from heat and add pecans.

Heat griddle to 375
Grease pan if necessary

Mix all pancake ingredients until well blended
for each pancake pour slightly less than 1/4 c batter onto hot griddle
Cook until edges are dry
Turn cook other sides until golden brown

Serve with syrup

Baked french toast

INGREDIENTS:
14 eggs
3C milk
2 (8oz) cream cheese (room temperature)
3/4C sugar
3/4C Maple syrup
2 loaves Texas toast (decrusted)
cinnamon

1. Beat cream cheese and add a little milk
2. Add & beat together remaining milk, sugar, and maple syrup
3. Spray 10x 15 dish w/Pam
4. Pour approx. 1/4 of mixture into bottom of pan (about 1/2" deep)
5. Place 1st layer of bread
6. Sprinkle w/cinnamon
7. Pour approx. 1/4 mixture on top
8. Add top layer of bread
9. Add cinnamon
10.Add remaining mixture, carefully.
11.Cover and refrigerate overnight

Bake 325 for about 1 & 1/2 hrs- covered lightly w/ foil for the first 40 minutes (should puff up)

pour about 1/4 C maple syrup on top and more cinnamon on top of that

Taco bake

1 pkg. (14 oz) Deluxe Mac & Cheese Dinner
1 - 1 1/2 lbs. ground beef
2 pkgs. Taco Seasoning Mix
3/4 cup lite sour cream
1 1/2 cups Shredded Cheddar Cheese
1/2 jar Thick'N Chunky Salsa.

Heat oven to 400 deg.
Prepare Dinner as directed on pkg.
While macaroni is cooking, cook meat with taco seasoning as directed on pkg.
Stir sour cream into prepared mac & cheese dinner
spoon 1/2 into an 8" square baking dish.
Top with layers of meat mixture, 1 cup cheese
and remaining dinner mixture; cover with foil.
Bake 15 min.
top with salsa and remaining cheese.
Bake uncovered 5 min. or until cheese is melted.
Serve with tortilla chips

Indian stew

2 teaspoon olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1-1/2 tablespoon curry
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cloves garlic
2 teaspoon grated ginger
1 pound yellow split peas
6 cups water
3/4 pound red bliss potatoes, quartered
2 cups frozen green peas
2 tablespoons cream of coconut
Chopped fresh cilantro, optional

Directions
1. In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.

2. Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.

WW Layered mexican chicken

1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.


Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.


Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.


Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.


Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

WW Layered mexican chicken

1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.


Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.


Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.


Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.


Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Pumpkin Pancakes

2 c all-purpose flour
2 T brown sugar
1 T baking powder
1 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t ginger
1-3/4 c milk
1/2 c Libby's Solid Pack Pumpkin
1 egg
2 T vegetable oil


Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger.
Mix together milk, pumpkin, egg and oil.
Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat.
Brush lightly with oil.
Pour 1/4 c batter onto griddle for each pancake.
Cook until bubbles form on surface and begin to burst, 1 to 2 minutes.
Flip over; continue cooking 1 to 2 minutes or until golden brown.
Repeat with remaining batter.
Top with maple syrup and chopped nuts

Candy bar bars

Nonstick cooking spray or shortening
1 2-layer-size package German or milk chocolate cake mix
1 5-ounce can (2/3 cup) evaporated milk
1/3 cup butter or margarine, melted
1 cup chopped nuts
3 2.6-ounce chocolate covered peanut-caramel-nougat bars or 6 chocolate-covered peanut butter cups, chopped
Directions
1. Preheat the oven to 350 degree F. Lightly coat a 13x9x2-inch baking pan with cooking spray or grease with shortening. In a large mixing bowl beat together cake mix, milk, and butter until well mixed. Stir chopped nuts into the beaten mixture.

2. Spread half of the mixture into prepared pan. Bake in the 350 degree F oven for 10 minutes. Sprinkle with chopped candy. Drop remaining cake mixture by teaspoons over all. Bake about 15 minutes more or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack. Cut into rectangles. Makes 36 servings.

Key lime cheescake bars

6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 Tbsp. margarine, melted
1 tsp. sugar
1 4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16-oz. container fat-free cottage cheese (1-3/4 cups)
1 8-oz. pkg. fat-free cream cheese, softened
1 8-oz. container frozen fat-free whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)
Directions
1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.

2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.

3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.

4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings

lemon lime bars

2/3 cup butter, softened
1/2 cup packed brown sugar
2-1/2 cups all-purpose flour, divided
4 tsp. finely shredded lemon peel, divided
6 eggs
2-1/4 cups granulated sugar
1/2 cup lemon juice
3/4 tsp. baking powder
1/8 tsp. ground nutmeg
1 tsp. finely shredded lime peel
2 Tbsp. sifted powdered sugar
Directions
1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside.

2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.

3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.

4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days. Makes 16 to 20 bars.

5. Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.

6. Candied Citrus Strips: Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.

Mexican casserole

1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 c frozen whole kernel corn, thawed
1/2 c plus 2 T finely shredded Mexican cheese blend, divided
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 T sugar
1-1/4 t baking powder
1 egg, beaten
2/3 c milk
2 T cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)


Preheat oven to 350
In 12-inch skillet cook and brown beef; drain off fat.
Stir in undrained tomatoes and 1 cup of the corn; heat through.
Transfer to greased 2-quart baking dish.
Sprinkle with 1/2 cup of cheese.

For corn bread topping
in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 t salt.
Stir in egg, milk, and oil.
Evenly spread on beef mixture.
Sprinkle remaining 2 T cheese.
Bake, uncovered, 30 minutes or until topping is set.
Let stand 5 minutes.

Fresh Tomato Toss:
In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.

Strawberry bars

2 cups butter, softened
2 cups granulated sugar
2 egg(s)
4 cups all-purpose flour
1-1/2 cups pecans, coarsely chopped
2 10-ounce jars (2 cups) strawberry preserves or seedless red raspberry preserves
1 recipe Powdered Sugar Icing (see recipe below) or sifted powdered sugar
Directions
1. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.

2. Press the remaining pecan mixture into the bottom of an ungreased 13x9x2-inch baking pan. Spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.

3. Bake in a 350 degree F oven about 45 minutes or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bars. Makes 48 bars.

To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)

Powdered Sugar Icing: In a small bowl combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

For 24 Bars: Prepare using method above, except assemble and bake in a 9x9x2-inch baking pan.

Buckeye bars

1 19.5-ounce package brownie mix
2 eggs
1/3 cup cooking oil
1 cup chopped peanuts
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

8 Layer casserole

3 c dried medium noodles (6 ounces)
1 pd ground beef
2 8-ounce cans tomato sauce
1 t dried basil, crushed
1/2 t sugar
1/2 t garlic powder
1/4 t salt
1/4 t black pepper
1 8-oz carton dairy sour cream
1 8-oz cream cheese, softened
1/2 c milk
1/3 c chopped onion (1 small)
1 10-oz package frozen chopped spinach, cooked and well drained
1 c shredded cheddar cheese (4 ounces)

Grease a 2-quart casserole; set aside.
Cook noodles according to package directions; drain and set aside.
cook beef until brown. Drain off fat.
Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.
Stir in milk and onion.
In prepared casserole or baking dish, layer half of the noodles (about 2 cups)
half of the meat mixture (about 1 1/2 cups)
half of the cream cheese mixture (about 1 cup)
and all of the spinach
Top with the remaining meat mixture and noodles
Cover and chill remaining cream cheese mixture until needed.
Cover casserole with lightly greased foil.
Bake in 350F oven about 45 minutes or until heated through.
Uncover; spread with remaining cream cheese mixture.
Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted.
Let stand for 10 minutes before serving.

Make-ahead directions:
Prepare as directed through Step 3.
Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 oven for 1 hour to 1 hour 10 minutes or until heated through.
Uncover; spread with remaining cream-cheese mixture.
Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted.
Let stand for 10 minutes before baking.

Creamy cranberry tart

Crust:
12 to 13 graham crackers crushed (2 cups)
6 T butter, melted
1 T sugar
1/4 t salt

Filling and topping:
1 package (8 ounces) cream cheese, softened
1/3 c sugar
1 egg
1 t vanilla
1 can (16 ounces) whole berry cranberry sauce
1/2 c confectioners' sugar

Directions
1. Heat oven to 350°F.
Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened.
Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350°F for 10 minutes. Let cool slightly on a wire rack.

2. Filling and Topping: In a medium-size bowl, beat cream cheese, sugar, egg and vanilla.
Pour into slightly cooled crust.
Pour cranberry sauce into a small bowl and stir to loosen.
Dollop into cream cheese mixture, then spread slightly with the back of a spoon.

3. Bake at 350°F for 30 minutes, until set.
Remove to a wire rack and cool completely.
Transfer to refrigerator to chill.

4. Before serving, in a small bowl, combine confectioners' sugar and 2 water.
Stir until smooth.
Transfer to a small resealable plastic bag and snip off a corner.
Drizzle over tart and allow to dry.

Canadian bacon omelet casserole

1 lb Canadian-style bacon, cut into 24 (1/8-inch) slices
1/4 cup maple-flavored syrup
1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley


1. Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
3. Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

Fun taco cups

1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning
1 can (10 oz.) refrigerated buttermilk biscuits
1/2 cup KRAFT Shredded Cheddar Cheese Make It

HEAT oven to 400°F.

Cook meat with seasoning mix as directed on package.

PRESS biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.

BAKE 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted

Coconut blueberry cheesecake bars

1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cup blueberries
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.

2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.

3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.

4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.

5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

Tomato bacon muffins

1 can Crescent Rolls

1 Med Tomato chopped

8 slices of bacon cooked

1/2 cup of mayonnaise

3 to 4 ozs of Swiss Cheese shredded

2 T. of onion chopped 2/3 tsp of basil (optional)

Take each crescent roll and divide it into 3 pieces, roll in balls and press into mini muffin pans. Mix the above ingredients, put about a teaspoon in each cup, do not overfill.

Bake 350 degrees 20 to 30 minutes.

These are wonderful, like mini bacon and tomato sandwiches, you might want to double this recipe. Everyone loves them.

Green bean chicken casserole

1 layer stuffing mix or seasoned croutons (I used stove top stuffing.Just use dry right out of the box)
1 can or pkg french style green beans
1 can mushroom pieces, drained
1 layer cooked, diced chicken (2 cups)
1 can each cream of mushroom soup and cream of chicken soup, mixed with 1 can milk
1 can (large) french fried onion rings

Put layers in a buttered casserole (13x9) in order listed, topping with mixture of 2 soups. Sprinkle onion rings over top. Heat 350 degrees 25-30 min

Mexican taco cheese ball

3 boxes softened cream cheese
1 pkg. Taco Seasoning
1 small can chopped green chiles
1 small can diced blk olives drained
1/2 cup shredder cheddar

Mix all together and form into ball. Throw in shredded cheddar.

Cowboy cookies

Pam
2 c all-purpose flour
1 t baking soda
1 t salt
1/2 t baking powder
2 sticks butter, softened
3/4 c sugar
3/4 c light brown sugar
2 eggs
1 t vanilla
1 1/2 c old-fashioned oats
1 c semisweet chocolate chips
3/4 cup pecan halves
1/2 cup shredded unsweetened coconut

Preheat oven to 350 degrees.
Spray baking sheets
Mix flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high, about 3 minutes.
Reduce speed to medium.
Add eggs, beating well after each addition.
Beat in vanilla.
Reduce speed to low, and slowly add flour mixture
Beat in oats, chocolate, pecans, and coconut until combined.
(Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes.
let cool for 5 minutes

3 cheese pasta bake

1 can (10 3/4 oz.) Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
4 cups cooked corkscrew-shaped pasta


Directions:
MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole.
Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

Tex mex mac n cheese

8 ounces uncooked penne pasta
1/4 cup butter or margarine
1/2 medium sweet onion, chopped
1 (8-ounce) loaf Mexican-style pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream
1 (10-ounce) can diced tomatoes and green chiles, drained

Cook pasta according to package directions, draining well.

Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, blending well. Stir in tomatoes and green chiles and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated.

Frito cookies

1 large bag of Fritoes corn chips
1 cup of creamy peanut butter
1 cup of light Karo syrup
1 c sugar

Pour chips in a 9x13 pan. Mix sugar and corn syrup together in a sauce pan. Bring to a boil stirring so the sugar won't stick. Once it starts to boil, take off the heat and add peanut butter. Stir until smooth. Pour over the corn chips. Let cool completely and cut into squares.

Soft choc chip cookies

1 1/4 c all-purpose flour
1/2 t coarse salt
1/4 t baking soda
7 T butter
1/4 c sugar
1/4 c packed light-brown sugar
1 egg
1 t vanilla
3 T sour cream
3/4 c semisweet chocolate chips
3/4 c milk-chocolate chips

Preheat oven to 350.
Whisk together flour, salt, and baking soda.
Beat butter and sugars with a mixer on medium-high, 3 to 5 minutes.
Beat in egg and vanilla.
Reduce speed to low.
Add flour mixture alternating with sour cream, and beat until just combined.
Stir in chocolate chips by hand.
Cover, and freeze for 10 minutes.
Using a tablespoon, drop dough onto baking sheets , spacing about 2 inches apart. Flatten slightly.
Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

Chicken noodle casserole

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/2 cup milk
1 cup frozen peas
2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water, drained
2 cups medium egg noodles, cooked and drained
2 tbsp. dry bread crumbs
1 tbsp. butter, melted


Directions:
Stir soup, milk, peas, chicken and noodles in 1 1/2-qt. casserole.

Bake at 400°F. for 20 min. Stir.

Mix bread crumbs and butter and sprinkle on top. Bake for 5 min. more

Banana Apple Oatmeal Cookies

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 cup butter
1 cup sugar
1 egg
1 3/4 cups oatmeal
1 cup mashed bananas (2-3 bananas)
1/2 cup nuts
1 apple, grated




DIRECTIONS
Preheat oven to 400 degrees F. Sift together the flour, baking soda, and cinnamon. Reserve in a medium bowl.


Cream together the butter, sugar and egg in a separate small bowl. Blend the creamed butter mixture into the medium bowl with the dry ingredients. Add the oatmeal, mashed banana, nuts, and grated apple and fold together. This batter is like a muffin batter and with muffin batters you just blend until mixed, do not over beat the mixture.


Drop a scoop of batter onto a greased cookie sheet and bake at 400 degrees F for about 15 minutes. Cool and store in a plastic container, or cover with a clean dish towel to maintain a more "muffin like" top crust.

Black/white pound cake

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1/4 teaspoon mace
3/4 cup (1 1/2 sticks) butter or margarine, room temperature
1 1/2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder, sifted




DIRECTIONS
Preheat the oven to 325 degrees F.

Grease and flour a 9-by-5-by-3-inch loaf pan, using the 2 tablespoons of flour, shaking out the excess flour.


Sift the remaining 2 cups of flour with the salt, baking powder, and mace.


In a bowl, using an electric mixer, cream the butter or margarine, adding sugar gradually. Cream until very light.


Add the eggs, one at a time, incorporating one before adding the next.


Mix the vanilla into the milk and add it alternately with the flour mixture to the creamed mixture. Stir only until blended.


Divide the batter in half and fold the cocoa into one half.


Carefully place the chocolate batter in one side (lengthwise) of the pan and the plain batter in the other side.


Bake for 1 hour. Cool on a wire rack, removing the cake from the pan after about 10 minutes.

Cream Cheese Pound cake

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup nonfat buttermilk
1/3 cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
6 large egg whites
2 cups sugar, divided
1/2 cup (1 stick) unsalted butter, softened
8 ounces Neufchatel cheese (see Ingredient note)

Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.




DIRECTIONS
Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.


Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.


Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.


Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.


Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Buttermilk Pound cake

2 16-ounce cans pear halves in light syrup, drained
2 tablespoons butter
2 tablespoons canola oil
3 1/2 cups sifted cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups sugar, divided
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon freshly grated lemon zest
2 large eggs, separated
2 large egg whites




DIRECTIONS
Puree pears in a food processor or blender. Transfer to a medium saucepan and cook over low heat, stirring almost constantly, until reduced to 1 cup, 10 to 12 minutes. (As the puree thickens and spatters less, gradually increase the heat to speed the process). Transfer to a large bowl and let cool completely.


Preheat oven to 350°F. Lightly oil a 10-inch tube pan or coat with cooking spray.


Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside.


Sift flour, salt, baking powder and baking soda into a medium bowl and set aside. Add 1 1/2 cups sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. Add the dry ingredients, in two additions, folding with a whisk just until blended.


Beat the 4 egg whites in a clean mixing bowl with clean beaters until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. Gently fold the beaten whites into the pear puree mixture with a rubber spatula. Turn the batter into the prepared pan.


Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool, right-side up

Judy's Chicken Caserole

4 large chicken breasts (boneless, skinless)
1 box of Stove Top stuffing – chicken
(will need water & butter according to stuffing directions)
1 can of cream of chicken soup
Directions
Place chicken breast in large pot. Cover with water. Boil until chicken is no longer pink in center. Drain and remove chicken breast from pot. Cut chicken in small pieces. (I usually cube) Place chicken cubes in casserole dish. Heat soup adding only ½ can of water instead of a whole can. Pour heated soup over chicken pieces. Prepare stuffing according to directions on box. Spread stuffing oven chicken mixture.
Heat in preheated over at 350 for 30 minutes.

Chicken pot pie

1 lb boneless, skinless chicken breasts, cubed
1/4 cup zesty italian dressing
4 oz cream cheese, cubed
2 Tbsp flour
1/2 c chicken broth
1 pkg (10 oz) frozen mixed veggies
1 pie crust

Preheat oven to 375 degrees.
Cook chicken in dressing, add cream cheese, cook and stir until melted. Add flour, mix well. Add broth and veggies; simmer 5 min. Pour mixture into 10" pie plate. Arrange pie crust over filling; flute edge. Cut 4 slits in crust. Bake for 30 minutes.

I freeze this one before baking. Then thaw in the fridge and bake as directed.
I use the foil pie pans covered with plastic wrap and then put inside a large ziplock for freezing.

Barbq meatballs

Meatballs:
3 lbs ground beef
1 can (12 oz) evaporated milk
1 c oatmeal
1 c cracker crumbs
2 eggs
1/2 c chopped onion
1/2 tsp garlic powder
2 tsp salt
1/2 tsp pepper
2 tsp chili powder

Combine all ingredients (will be soft) and shape into walnut sized balls. Place meatballs in a single layer on wax paper lined cookie sheet - freeze until solid. Store in freezer bag until ready to cook.

Sauce:
2 c ketchup
1 c brown sugar
1/2 tsp liquid smoke
1/2 tsp garlic powder
1/4 c chopped onion

Combine all ingredients until dissolved.

Place frozen meatballs in pan, pour sauce over top. Bake at 350 degrees for one hour.

Nasty nachos

1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa

Preheat oven to 400.

Brown the ground beef; drain well. Mix with taco seasoning according to package directions.

In a greased casserole dish, layer in the order stated:

1/3 package of crushed chips
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa

Repeat layers. Sprinkle remaining crushed chips over the top. Bake until heated through. (When I made this to freeze, I didn't bake it before freezing.)

Porcupine balls

1 c. rice, uncooked
1 lb. hamburger meat
1/2 c. bell pepper, if desired
1/2 c. chopped onion
Salt and pepper to taste

Combine all ingredients and mix well in a large mixing bowl. Make into medium size balls and place in baking dish.

GRAVY:

1 can tomato soup
1 can water
About 4 tbsp. Worcestershire sauce

Mix well and pour over porcupine balls. Make sure all are covered. Cover with foil and bake at 350 degrees until rice is cooked and pops out of balls. Very good served over mashed potatoes

Chocolate Chip Cookie Dessert

1 pkg. Keebler Coconut Chips Deluxe Cookies
1-16 oz. Cool Whip
Glass of milk

I use a 9-inch square plastic container about 3 inches high.

1.) Dip cookies, 1 at a time, in milk-keep submerged about 10 seconds. If it falls apart, you've had it in the milk too long.
2.) Line the bottom of the container with the cookies.
3.) Add a layer of Cool Whip-about 1/2 the container.
4.) Repeat the "cookie process" with another layer of cookies on top of the Cool Whip.
5.) Put the rest of the Cool Whip on the cookies.
To sort of dress up the top a little, I use any cookie crumbs left in the bag & usually have a cookie or 2 left over to crumble up & sprinkle over the top.
6.) Refrigerate overnight.

Pizza Spaghetti Casserole

6 ounces uncooked dried spaghetti, broken in half

3/4 pound lean ground beef, pork or turkey

1 medium green bell pepper, chopped

1 medium (1/2 cup) onion, chopped

1 (26-ounce) jar garden-style spaghetti sauce

2 ounces pepperoni slices

1 (8-ounce) package (2 cups)mozzarella Cheese, shredded

Cook spaghetti according to package directions. Drain.

Meanwhile, cook ground beef in 10-inch skillet over medium heat, stirring occasionally, until browned (5 to 6 minutes). Drain off fat. Add green pepper and onion. Continue cooking until vegetables are crisply tender (2 to 3 minutes). Stir in cooked spaghetti and spaghetti sauce; mix will.

Spoon half of spaghetti mixture into greased 11×7-inch baking dish; top with half of pepperoni. Cover with 1 cup cheese. Repeat layering.

Cover well and freeze.

Bake at 350 for 35-45 mins or til heated through.

Easy Chicken Potato Casserole

Ingredients:

10 oz. can condensed reduced fat and sodium cream of chicken soup

1 cup sour cream

1/4 cup milk

2 cups cubed cooked chicken

1-1/4 cups shredded Cheddar cheese

3-1/2 cups frozen hash brown potatoes, thawed

1-1/2 cups frozen peppers and onions, thawed

1-1/4 cups shredded Cheddar cheese

1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Wild rice turkey bake

Ingredients:

3 cups cooked wild rice

3 cups chopped cooked turkey

16 oz. pkg. frozen french cut green beans

17 oz. jar alfredo sauce

1/2 cup soft bread crumbs

Preparation:

Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12×8” glass baking dish and sprinkle with bread crumbs.

To freeze, undercook rice by 10 minutes. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months.

To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. Serves 6

(To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.)

Taco pie

1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions*
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterrey blend or Mexican blend

Garnish: Sour cream, Taco Sauce , guac.

Preheat the oven to 400 degrees F.

Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.

Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.

Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well.

Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.

Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

* If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time

Turkey nacho casserole

5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Upside down pizza casserole

1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.

2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.

Chocolate suprise cookies

1 (18 1/4-ounce) box milk chocolate cake mix (recommended: Betty Crocker)
1/2 cup vegetable oil
2 eggs
1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee)

Preheat oven to 350 degrees F.
Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.

Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

JoAnn's Jambalaya

1 lb andouille sausage cut into 1/4 inch thick slices
1 10 oz package frozen vegetable seasoning blend
1 32 oz containner low sodium chicken broth
1 14.5 oz can fire roasted diced tomatoes with garlic
2 cups uncooked long grain rice
2 T chopped fresh parsley
1 t cajun seasoning
2 t worceshire sauce
1/8 t gound red pepper
2 T thinly sliced green onions

1. Cook sausage in large dutch oven over medium high heat stiffing frequently 8 to 10 minutes or util browned Remove with a slotted spoon. Drain on paper towels

2. Add vegetable seasoning blend to hot dripping in dutch oven, and saute 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and red pepper. Bring to a boil, cover, reduce heat to low and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, serve immediately.

Mocha chip scones

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

Preheat oven to 350 degrees F.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.

In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.

In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.

Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Mozzarella skewers

2/3 cup olive oil and vinegar salad dressing (recommended: Newman's Own)
1 packet (1.06 ounces) herbs marinade mix (recommended: McCormick Grill Mates)
16 ounces fresh mozzarella in water, cut into 1-inch pieces
24 cherry tomatoes
1 red onion, cut into 1-inch pieces
1 sourdough baguette, cut into 24 (1-inch) pieces

10-inch bamboo skewers, soaked in water at least 1 hour prior to grilling
Stir together salad dressing, herb marinade packet, and 1/2 cup water. Set aside.

Place cheese and vegetables in a resealable bag and pour in marinade. Seal and marinate in refrigerator for 1 to 4 hours.

Thread the skewers by alternating vegetables, cheese, and bread.

Brush bread with some of the leftover marinade mixture and save the rest for garnish.

Set up grill for direct cooking over medium heat. Lightly oil the grilling grates and place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once. Bread should be toasted and cheese softened. Serve right off the grill drizzled with additional marinade

Banana Foster Ice cream pastry

1/2 c chopped pecans
1/2 17.3 oz package frozen puff pastry sheets thawed
Parchment paper
1/4 c butter
1/2 c firmly packed brown sugar
1 T orange juice
1 t vanilla extract
1/2 t ground cinnamon
PInch of salt
4 bananas cut into 1/3 inch thick slices
Vanilla ice cream

1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 min or until toasted and fragrant, stirring after 5 min. Remove from oven, and increase oven temp to 400

2. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10 inch square, carefully smoothing creases. Cut into 4 4-5 inch circles using a cutter. Place on a parchment paper lined baking sheet.

3. Bake at 400 for 10 to 15 minutes or until golden brown and puffed.

4. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingrediaents and 1 T water to skillet. Cook whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas and cook 1 minute.

5. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining suce. Sprinkle with toasted pecans and serve immediately.

Pasta with fresh tomato sauce

1 pound penne
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
7 medium-size ripe tomatoes (about 2-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
1-1/2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon tomato paste
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese, plus more for serving

Directions
1. Cook pasta according to package directions. Drain and set aside.

2. While pasta is cooking, heat 2 tablespoons of the olive oil in a medium-size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant.

3. Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil.

4. Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.

Sherri's frozen chocolate dessert

1 big box of Chocolate instant pudding (or 2 small boxes)
1 box of 12ct Ice cream sandwiches (vanilla or chocolate)
1 box of chocolate fudge brownies
2 containers of chocolate cool whip

Directions:

1 layer is ice cream sandwiches (depending on on container you may not use all 12)
2nd layer is 1 container of chocolate cool whip
3rd layer is 1 pan of brownies (depending on how you cut them you may have some left over)
4th layer is chocolate pudding
5th layer is other tub of chocolate cool whip

Optional** use remainder brownies (if any) to sprinkle on top of 5th layer (top layer).

Pizza casserolle

2 cups cooked elbow macaroni
1/2 lb. grated or shredded cheddar cheese
1 pint tomatoes, chopped
1 tsp. crushed oregano leaves
1/8 tsp. garlic powder (I use a bit more!)
1 tsp. instant minced onions (again...)
1/4 lb. grated mozzarella cheese
Directions:
Layer macaroni and Cheddar cheese alternately in a 2 quart baking dish until all used up.
Combine tomatoes and seasonings in a bowl; mix well.
Pour tomato mix over macaroni and cheese.
Bake COVERED at 400 degrees for 45 mins.
Add mozzarella cheese. Bake uncovered for 15 mins. longer.
Serves 4 at 430 calories each. Enjoy!

Pretzels

1 c. warm water
1 pkg. yeast (1 Tbsp. loose yeast)
2 3/4 c. flour, divided
2 Tbsp. butter or margarine, softened
2 tsp. salt
1 Tbsp. sugar
1 1/4 c. shredded sharp cheddar cheese

In a bowl, combine warm water and yeast. Set aside for 5 mins.

Add to the yeast mix 1 1/2 c. flour, the butter, the salt and the sugar.
Knead in 1 1/4 c. flour (the remaining flour) and the cheddar cheese.

Allow to rise until doubled in bulk. Shape into pretzels. (If you can't manage the rope-y knot thing, fall back and punt: make pretzel sticks.)

Let rise a bit, then brush pretzels with cold water.

Bake at 400° for 20 min.

Chicken apple salad

1 - Cooked Roasted Chicken Breast (preferred for taste) - Feeds TWO
15 - White or Red Seedless Grapes (halved)
2 - STICKS Celery - chopped
1 - Apple (diced) any kind will do, but we prefer Golden Delicious. You can also use Pears if you don't like Apples!!!
1/4 cup - Ocean Spray Dried Cranberries
1/2 cup - Mayonnaise (more if you like mayonnaise)
15 pieces - Diamond "Smokehouse" Almonds - chopped into small pieces
Salt & Pepper (to taste)

Cut up chicken into bite size pieces or shred into larger pieces with a fork. Add all ingredients & SERVE! This is a great summer dish & can be eaten as a meal or put on a Croissant for a great sandwich

Batter Bread

A bit quicker than standard breads, this loaf is a great riser with a soft crumb. And it's designed to come together in your mixer, so it's quick and easy.

Measure the warm water into the mixing bowl of an electric mixer. (The warm water should be about body temperature - test a few drops on your wrist as you would a baby's bottle.) Sprinkle the yeast into the water and stir to dissolve. Add the sugar. Let stand a minute or two.

Add the butter, salt, and 2 c. of the flour. Beat until smooth. If you don't have a "dough hook" on your mixer, remove the mixer bowl do the next step by hand.

Add the last cup of flour. The dough will be a bit stickier and wetter than other bread dough.

Spray a large bowl with nonstick spray. Place the dough in the bowl and spray the top of the dough. Cover the bowl and let stand in a warm place until doubled in size (about 30 min.).

Grease a loaf pan. Punch down the dough and gently form into a loaf shape. Place in the greased pan. Let rise again in a warm place protected from drafts, about 40 minutes, until doubled in size.

Toward the end of rising, preheat the oven to 375°F.

Bake at 375°F for 40 min., until a tap on the bottom of the loaf makes a hollow sound.

Kraft grilled bruschetta chicken

Great recipe and easy to make. I cooked a box of frozen chopped spinach and added it to the tomato mix. I also used mild salsa instead of tomatoes.
— a recipe comment from mavey2

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Broiled Roma tomatoes

8 plum tomatoes, cut in half lengthwise
1 large garlic clove, pressed
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
4 teaspoons grated Romano cheese

Preheat broiler.
Place tomatoes cut side up in baking dish.
Spread garlic over cut half of tomatoes.
Sprinkle tomatoes with oregano then Romano.
Season with pepper.
Broil until tomatoes are tender, about 5 minutes.
Serve.

Maritta's spaghetti

12 Roma or plum tomatoes (about 1 3/4 pounds)
salt and pepper to taste
3 cloves garlic
1/2 bunch parsley
1/2 cup olive oil
4 quarts water
1 tablespoon salt (for cooking the pasta)
1 pound dried spaghetti
2 tablespoons butter
1 bunch fresh basil (1/2 cup chopped) PreparationPreheat oven to 350°F.
Preparing the Tomatoes
Cut the tomatoes in half lengthwise, and place them — cut side up — in a large shallow baking dish. Salt and pepper them lightly.

Preparing the Garlic, Parsley, and Olive Oil
Peel and finely chop 3 cloves of garlic.

Wash the parsley and pat dry; remove and discard the stems. Finely chop the leaves (you want about 1/2 cup.)

Mix together the garlic, half of the parsley, and 2 tablespoons of the olive oil in a small bowl. Using a spoon or your fingers, pat the garlic mixture on the tomatoes, and drizzle on 2 more tablespoons of the olive oil.

Bake for 45 minutes, uncovered. The tomatoes should be mushy; if not, bake for another 10 minutes and test again.

Cooking the Spaghetti
After the tomatoes have baked for 30 minutes, fill a 6-quart pot about 2/3 full of water, stir in the 1 tablespoon salt, and set over high heat, covered. When the water reaches a full boil, add the spaghetti and stir. After about 10 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm.

Pour the water and the spaghetti into a colander set in the sink. Let the pasta drain.

Finishing the Pasta
Melt the butter in a small pot over medium heat.

Chop the basil leaves into small pieces.

In a large serving bowl, mix together the remaining parsley and olive oil, the melted butter, and the basil. Add the drained spaghetti and the baked tomatoes. Using two forks, lift small batches of spaghetti until it is all coated with the oil-butter mixtue and the tomatoes are well distributed. Serve immediately

Sausage macaroni caserolle

Cook one 8-oz. package elbow macaroni in salted water about 8 minutes; drain well. Brown 1 pound bulk sausage and drain off excess fat.

Sauté 1/2 cup chopped onion
1/2 cup green pepper strips in 2 tablespoons sausage fat. (Or spray frying pan with spray butter.)
Stir in 3 tablespoons flour,
1/2 teaspoon salt.
Slowly add 2 cups milk; cook over low heat, stirring until mixture has thickened. Add 1/2 the sausage and
1 1/2 cups shredded cheddar cheese.
Combine this with the macaroni.

Pour into a greased casserole. Top with remaining sausage and 1/2 cup cheese. Bake at 400 degrees F. for 25 minutes, until heated through and top has browned.

Chicken Fajitas

1/4 cup Italian salad dressing
6 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Thick & Chunky Salsa
12 flour tortillas (8-inch), warmed
4 green onions, thinly sliced
1 small avocado, peeled, seeded and sliced (optional)
Hot sauce (optional)

Directions:
POUR dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally. Remove chicken from marinade. Discard marinade.

GRILL or broil chicken 15 min. or until done, turning once.

MIX soup and salsa in saucepan. Heat through.

SLICE chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

Crabby muffins

1 stick butter, softened
1 8-oz. jar Old English cheese spread or any other cheddar cheese spread
1 1/2 tsp. garlic powder
7-oz. canned crabmeat, drained
1/2 tsp. seasoned salt
2 T. minced onion
6 English muffins, split in half

Blend all ingredients and spread on muffins. Freeze on cookie sheet
until
hard. Store in plastic sleeve bag. To serve: Broil as many as needed
for 6-8 minutes until hot and bubbly. Cut each into 4 wedges. Serve
immediately.

Cinnamon Swirl Coffee Cake

Cake
3 c. flour
1/2 c. sugar
1/2 tsp. salt
3 Tbsp. yeast
1 c. milk
1/2 c. butter
2 eggs
Streusel topping
3 Tbsp. butter
3/4 c. brown sugar
1 1/2 tsp. cinnamon
Icing
1 c. powdered sugar (a.k.a. 10X, icing sugar)
1-2 Tbsp. milk
1 Tbsp butter, melted
1/2 tsp. vanilla extract
Directions:
Spray an 8-inch square baking pan with nonstick spray. In a large bowl, sift together flour, sugar and salt. With a fork, stir in yeast. Heat milk and butter until it is nice and warm - a little warmer than body temperature.

Add milk mixture and eggs to the dry ingredients. Stir thoroughly.

Pour into baking pan and set aside while preparing streusel topping.

Combine butter, sugar, cinnamon. Sprinkle streusel topping over thebater. Use your fingers to poke wells in the batter for the topping. Let stand 10 min. at room temperature.

Place coffee cake in COLD oven. Then heat to 350°F. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

While cake is baking, combine all ingredients for icing, using enough milk to make a drizzle-able mixture.

Remove from oven, let cool 10 minutes, then drizzle with icing, either from a spoon or from a ziplock bag with the corner cut off.

Mounds Cake

1 pkg. chocolate cake
1 (8 oz.) sour cream
(12 oz.) semi-sweet chocolate
1 can condensed milk
chocolate chips
1 (16 oz.) pkg. coconut
1/2 cup butter

Mix cake as directed on box. Add sour cream to the batter. Pour into a 13 x 9-inch pan. Bake as directed on box. Mix coconut and condensed milk. Melt butter and chocolate chips in saucepan, stirring until smooth. Spread coconut mixture over warm cake. Pour chocolate mixture over coconut and spread evenly. Chill 2 hours before serving. Refrigerate leftovers. Can decorate with pecans. Also can put pecans on cake before chocolate mixture.

Ham, hashbrown, & egg casserole

1 lb. sharp cheese
2 c. chopped ham
1 c. frozen hash browns
1 tsp. salt
8 eggs
3 c. milk

Directions:
One of the endless variations on the egg casseroles that are the backbone for church potluck breakfasts. Make it ahead, then bake it first thing in the morning, and then it's off.

Do-ahead recipe: assemble the night before, bake on the morning of.

Grate cheese.

Spray a 9x13 rectangular baking pan with nonstick spray. Layer potatoes, ham, and cheese in casserole pan. Start with potatoes, end with cheese.

In a blender, beat eggs, milk, and salt. Pour over layered potatoes ham and cheese. If you're preparing the night before, refrigerate here.

On the "morning of" bake at 350°F for 1 hour, until eggs are set and top is a little golden brown

Cranberry Butter

1 cup cranberries (fresh, or thawed out frozen)
1 cup sugar
1/2 cup (that's one stick) butter
1 Tbsp. fresh-squeezed lemon juice
Directions:
In a blender or food processor, puree the cranberries and sugar until fine. Add the butter and the lemon juice, and puree in the blender until the mix is smooth. Transfer the mix to a saucepan and hear until the butter is melted. Transfer to a serving dish and chill.

Orange bread

2 c. flour
1/2 tsp. baking soda
2 Tbsp. butter
1 egg
3/4 c. hot water
1 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/4 c. orange juice
grated rind of 1 orange

Yield: 1 loaf

Preheat oven to 350°F.

Sift together flour, powder, soda and salt. Beat butter and sugar until light and fluffy. Add egg and beat well. Combine orange juice, hot water and orange rind in a separate bowl. Add wet and dry ingredients a little at a time to butter mix, alternating beating after each.

Pour batter into greased 9x5x3 inch pan and bake at 350°F oven for 50 - 60 min. Let rest in pan about 5 min., then turn out to cool completely on wire rack. Or at least until cool enough to devour

Kettle corn

3/4 c. plus 2 tsp. unpopped popcorn kernels (buy a new container for best results)
1/3 c. plus 1 Tbsp. white sugar
1/3 c. plus 1 Tbsp. vegetable oil
Directions:
Place kernels and sugar in a large pot (6 quarts will do) with oil. You probably want to cover it. Or get one of those olde tyme poppers with the crank.

Over med. heat, begin to pop the popcorn. Shake the pot constantly to make sure neither the kernels nor the oil burn.

When the popping has slowed, remove from heat. Serves 8

Funnel cake

2 c. milk (1 pint)
2 eggs, beaten
1 Tbsp. vanilla extract
1/2 tsp. baking powder
1/4 tsp. salt
Sifted all-purpose flour
Cooking oil
Confectioner's sugar

In a large bowl, mix milk and eggs. Beat thoroughly. Add vanilla, baking powder and salt, and mix. Beat in enough flour to make a batter the consistency of pancake batter.

Add enough oil to a deep skillet to measure 1 inch deep. Heat until oil is quite hot, about 375 degrees. Pour batter through a funnel into the pan beginning at outside rim edge and working it around gradually to center (cross over the batter here and there to make a spider-web-ish pattern). Fry to a light brown color (like fried dough). Remove with tongs to paper towels for draining.

Sprinkle with confectioner's sugar, or serve with maple syrup or cinnamon sugar. Enjoy!

Chicken pasta salad

3 cups cooked elbow macaroni (about 1 1/2 cups dry) OR corkscrew-shaped pasta (about 2 1/4 cups), cooked without salt
2 cans (5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups cherry tomatoes cut in half
1 small onion, chopped (about 1/4 cup)
3 tbsp. chopped fresh parsley
3/4 cup prepared fat free Italian salad dressing


Directions:
In large bowl toss macaroni, chicken, cucumber, tomatoes, onion, parsley and dressing until evenly coated. Refrigerate at least 30 min

Soft lemonade cookies

1 c. softened butter
1 c. sugar
3 c. all purpose flour
1 tsp. baking soda
2 eggs
Additional sugar
One 6-oz. can of thawed frozen lemonade concentrate mix, divided

Yield: 6 doz. cookies

Preheat oven to 400°F.

In a large bowl, cream butter and sugar. Add eggs one at a time. Sift together flour and baking soda. Add these dry ingredients to the batter gradually, adding 1/3 c. of lemonade concentrate about halfway through. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake at 400°F for 8 min. While the cookies are baking, set up wire racks on top of paper towels or an extra cookie sheet or something to protect the counter. When cookies are done, remove to wire racks. Brush tops with remaining concentrate; sprinkle with sugar. Enjoy!

Smores cheesecake

Graham Cracker Layer
1/2 c. butter
2 1/4 c. graham cracker crumbs
1/3 c. sugar

Chocolate Layer
4 oz. semisweet chocolate
1 egg
1/2 c. flour
1/4 c. milk
2 oz. cream cheese
1/3 c. fluff

Cheesecake-Marshmallow Layer
4 8-oz. pkg cream cheese (less 2 oz. - see above)
1 c. fluff marshmallow creme
1 tsp. vanilla extract
4 eggs
1/4 c. sugar

Topping
2 c. mini marshmallows
1/2 c. mini chips

This is a long, involved recipe, but it's really not that hard, and it's worth it.

Before you start, get the cream cheese out of the refrigerator.

The Graham Cracker Layer
Crush graham crackers to make 2 1/4 c. (The kids love to help with this - put the graham crackers in a ziplock bag and have them bang on it until it's dust.)
Combine the graham crumbs with the sugar in a medium bowl. Melt the butter and add to the crumb mixture. Work the butter into the crumb mixture so it clumps together a bit. Press the crumbs into the bottom and up the sides of a 9-inch springform pan. Set aside.

The Chocolate Layer
Place chocolate in a small microwave-safe bowl. Microwave in 1-minute intervals, stirring after each minute, until it's almost melted. When it's almost melted, stir vigorously until the rest of the bits melt. From the cream cheese waiting to be the cheesecake layer, take 2 oz. and stir it into the chocolate.
Stir in milk, then flour. Add egg.
Before you measure out the fluff, spray the cup with nonstick spray. Fluff is sticky as...something really sticky. Stir the fluff into the batter. It'll be a batter similar to cake batter. Gently spoon the chocolate batter into a layer on the graham cracker crust. (Don't spread it, you'll just mess up the graham cracker crust.)

Preheat oven to 325°F.

The Cheesecake Layer
Place the rest of the cream cheese into the bowl of a stand mixer. Beat it on low until it's creamy.
Add the fluff - remember to spray your measuring cup with nonstick first.
Add vanilla.
Add eggs, one at a time.
Beat in sugar.
Spoon cheesecake batter into crust, being careful of the chocolate layer. Place in the middle of a 325°F oven.

Bake 40 minutes, until a little golden brown in spots on the top, and almost set.

Remove from oven.

The Topping
Take two cups of mini marshmallows and scatter them in a layer across the cheesecake. Then scatter the mini chocolate chips over that.
Return the cake to the oven for five more minutes. The marshmallows will puff up and turn golden brown - just like you turned 'em on a stick over a crackling fire.

Sunday slow cooker chicken

3 lbs. chicken pieces
1 medium onion
2 packets cream of chicken cup-of-soup
1 c. water
1/2 c. chicken broth
paprika to taste

Sprinkle chicken with paprika.

Slice the onion and place in the bottom of the crock.

Place chicken in crock on top of onion.

In a medium bowl, combine soup mix with water. Stir in chicken broth. Pour over chicken.

Cover and cook.
Low: 6 hours
High: 4 hours

At the end of cooking, if desired, use a stick blender to puree the onion to make a smooth sauce after removing the chicken

Carolina crock pot bbq

3 lb. boneless pork butt, shoulder or blade roast
1 14oz. can diced tomatoes (or approx. 2 c. diced tomatoes)
1/2 c. vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper

In the crock of a slow cooker or crockpot, cmbine diced tomatoes, vinegar, Worcestershire sauce, sugar, salt, and black pepper. Stir to combine.

Add the meat to the crockpot and shift it around so some of the tomatoes end up on top of the meat.

Cover and cook
on Low: 8 - 10 hours
on High: 5 hours

At the end of the cooking time, remove the meat from the crock to a platter. Use two forks to pull the meat apart into shreds. (This takes about 15 min. if you're not interrupted.)

Use a slotted spoon to remove the tomatoes from the crock to a medium bowl. Use a stick blender or immersion blender to puree the tomatoes. Return them to the crock.

Return the shredded meat to the crock. Stir well. Set on warm. Serve as sandwiches on soft hamburger rolls with side of slaw. And sweet tea of course.

Oven barbqued short ribs

4-5 lb. short ribs
1 large onion, chopped fine
1 tsp. celery seed
1 tsp. salt
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 c. ketchup
1/4 c. brown sugar
2 c. water

Yield: serves 5 hungry folks

Preheat oven to 350°F.

Place ribs, fat side down, on top of a broiler pan. Salt lightly.

Bake 35-40 minutes.

Meanwhile, in a large saucepan, prepare the sauce: combine onion, celery seeds, salt, vinegar, Worcestershire sauce, ketchup, brown sugar, and water. Bring to a boil. Reduce heat to simmer. Simmer 5 min., then remove from heat.

Reduce heat in the oven to 300°F. Continue cooking 1 1/2 to 2 hours, basting frequently and liberally with the sauce

Chicken divan

4 c. frozen broccoli
4 boneless chicken breast halves
1 10.75-oz. can condensed cream of chicken soup
1/2 c. milk
1/2 c. cheddar cheese, shredded
2 Tbsp. bread crumbs
1 Tbsp. butter
Directions:
Preheat oven to 350°F.

Spray a 9 x 13 baking dish with nonstick spray.

Line bottom of baking dish with broccoli, in bite-sized pieces.

Place chicken on top of broccoli layer.

In a small bowl, stir together soup and milk. Pour mixture over chicken.

Sprinkle shredded cheese on top.

Melt butter, then combine with bread crumbs. Sprinkle over top.

Bake, uncovered, for 30 minutes at 350°F

Ricotta cheese

1 box yellow cake mix
3 pounds ricotta cheese
8 eggs
1 1/2 cups sugar
2 Tablespoons vanilla
1 Tablespoon Lemon extract
Cinnamon
Sugar
Directions:
Preheat oven to 350 degrees. Grease and flour a large oblong baking or roasting pan (12x18 or so), or divide recipe and bake in two 9x12 pans.

Follow directions on cake box and prepare cake. Pour batter into pan, and smooth out. Mix the ricotta, eggs, sugar and extracts, and pour into center of batter in pan. Do Not Spread! (Cheese mix blends in by itself.)

Place cake in oven for 40 minutes, remove from oven and sprinkle with a mix of cinnamon and sugar, place on a higher rack in the oven and bake for another 20 to 25 minutes. Cool for 1/2 hour. Cover with foil, and refrigerate for 5 hours before serving. Cut into squares.

Apple Streusel Pie

2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans

9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

2 recipes unbaked pie shells

Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized.
Set aside
Combine the apples, sugar, flour and cinnamon.
Toss gently together and set aside.
Place apple mixture in unbaked pie shells.
Heap the apples up high in each shell and fill completely.
Sprinkle topping on top of each.
Bake at 350 degrees for 50 minutes.
Do not allow topping to get too dark

King Ranch Chicken casserole

1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips


Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.

Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.

Yield
Makes 8 to 10 servings

Southern Living, FEBRUARY 2008

Chicken divan

4 c. frozen broccoli
4 boneless chicken breast halves
1 10.75-oz. can condensed cream of chicken soup
1/2 c. milk
1/2 c. cheddar cheese, shredded
2 Tbsp. bread crumbs
1 Tbsp. butter
Directions:
Preheat oven to 350°F.

Spray a 9 x 13 baking dish with nonstick spray.

Line bottom of baking dish with broccoli, in bite-sized pieces.

Place chicken on top of broccoli layer.

In a small bowl, stir together soup and milk. Pour mixture over chicken.

Sprinkle shredded cheese on top.

Melt butter, then combine with bread crumbs. Sprinkle over top.

Bake, uncovered, for 30 minutes at 350°F

Frozen turtle delight

24 ice-cream sandwiches
1 (12.25 ounce) jar caramel topping
1 ¼ cups chopped pecans, toasted
1(12-ounce) container frozen whipped topping, thawed
¾ cup hot fudge topping, heated

Place 12 ice-cream sandwiches in a 13 x 9-inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining ¼ cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares. Drizzle with fudge topping before serving.

Oven fried chicken

1 bag frozen chicken breast

1 cup buttermilk

soak each chicken breast in buttermilk

then dip in the following mixture

1 T paprika
1 t salt
1 t pepper
1 cup flour

Dip chicken again in buttermilk, then flour mixture

Spray a baking dish with pam
Then melt 1/4 cup butter in it in a 350 oven

Place prepared chicken in baking dish on melted butter

Bake 350 for 30 min
Flip and bake for 15 min longer

Enjoy!

BBQ Chicken slow cooked

1 whole chicken, cut up or 4-6 bone in chicken breasts
1/2 cup tomato paste
1/4 cup vinegar
1/4 cup brown sugar
salt & pepper to taste

Place chicken in crock pot, mix together remaining ingredients, spoon over chicken. cook on low 8 hours. stir to combine chicken juices with paste mixture on top of chicken. serve over rice or noodles.

Chicken creole with chile cream sauce

4 skinless, boneless chicken breasts
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.)Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chiles
1 tsp. lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice


Directions:
Season chicken with Creole seasoning.

Heat oil in skillet. Add chicken and cook until browned.

Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.

Stir in sour cream and heat through. Serve over rice

Pasta salad

16 ounce package spiral pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, halved
1 large green bell pepper, cut into 1 inch pieces
1 can black olives, drained
1 (4 ounce) jar pimentos
1 jar pepperoccini peppers, drained
8 ounces italian salad dressing

Cook noodles until al dente (about 8-10 minutes), drain and rinse with cold water. In a large bowl, combine pasta with remaining ingredients....toss with salad dressing. Chill.

Chicken supreme

1 large jar dried beef
16oz. sour cream
1 large can creme of mushroom soup
4 chicken breasts

Line baking dish with dried beef, add chicken breasts, mix sour cream & soup together and pour over chicken.
Bake @ 350 about an hour to 1 1/4 hours. serve over rice or noodles ( I prefer rice) goes great with french cut green beans

Habanero Chicken bake

4 Boneless Chicken Breasts
Chessy Taco Seasoning
1 Can Enchilada Sauce
1 Can Refried Beans
2 Bags Rice-A-Roni Mexican Rice (fix according to directions on package)
1 Can Campbell's Southwest Pepper Jack Soup, diluted w/ water
1 Bag Habanero Dorito's
Chopped Jalapeno Peppers
2 Bags Mexican Shredded Cheese

Cook chicken until done, shred and stir in taco seasoning and refried beans. Heat on low. In a 11x13 baking dish lightly spray with PAM. Spread a couple spoonfuls of enchilada sauce in baking dish,add a layer of Doritos(crush them a little) then add a layer of the chicken mixture.Continue with layers of rice,jalapeno peppers,pepper jack soup,and shredded cheese.Repeat with layers until baking dish is full. Bake at 350 degrees until hot,and top with more cheese and Doritos.

Chuck wagon potatoes

1/2 onion, finely chopped
2 teas garlic, finely chopped (I buy the bottled chopped garlic)
1/4 c olive oil
1/4 cup margarine, melted
3 Tablespoons chopped parsley
3 lbs red potatoes (enough to fill baking pan) cut into bite size pieces
1 lb bacon, chopped and fried
2 cups shredded cheddar cheese
Put first five ingredients in a large ziploc bag, mix together. Add potatoes and toss to coat potatoes. Pour potatoes into a 9x13 pan cover with foil. Bake at 350 until fork tender, about an hour. Remove foil, stir in precooked bacon, put back in oven (uncovered) until brown 15-20 minutes. Remove from oven sprinkle cheese over the top of potatoes and serve.These are really tasty

Chicken stir fry

2 tbsp. cornstarch
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1 tbsp. soy sauce
1 lb. skinless, boneless chicken breast, cut into strips
1/4 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
5 cups cut-up vegetables *
4 cups hot cooked regular long-grain white rice, cooked without salt


Mix cornstarch, 1 cup broth and soy.

Stir-fry chicken in nonstick skillet until browned. Remove chicken.

Add remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

Tip: *Use a combination of red peppers cut in 1" pieces, snow peas, green onions cut in 1" pieces, sliced celery and sliced carrots.

Serves 4

Banana split cake

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted 2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans MIX crumbs,

1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator

Meat filled baked beans

1 lb. ground beef
1 onion, chopped
2 can (16 oz.) pork and beans
1 can (15-1/2 oz.) mild chili beans
1/2 cup maple syrup
1/4 cup firmly packed brown sugar
1 Tbsp. yellow mustard
1 pkg hot dogs, sliced

brown meat in nonstick skillet on medium heat; drain.
Add onions; cook until tender, stirring occasionally.

Place in crockpot
Stir in remaining ingredients.
Crock pot high 4 hours or low overnight

Layered pasta salad

3 cups medium shell pasta, cooked, drained
1 large red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Mayonnaise
1/2 cup KRAFT Ranch Dressing
1 cup KRAFT Three Cheese Crumbles
1 cup halved grape tomatoes
LAYER pasta, onions, peas and ham in 3-qt. clear serving bowl; set aside.

MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.

REFRIGERATE several hours or until chilled. Toss gently before serving.

Grilled chicken, monzzarella & shells

Coarse salt and ground pepper
Vegetable oil
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter
Directions
Bring a large pot of salted water to a boil for pasta.
Meanwhile, heat grill to medium; lightly oil grates.
Season chicken with salt and pepper.
Grill until cooked through, 2 to 3 minutes per side.
Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions.
Reserve 1 cup pasta water; drain pasta, and return to pot.
Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter.
Toss to combine.
Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water).
Serve with more Parmesan.

Chicken brocolli pasta bianco

1 pkg. (16 oz.) medium penne pasta
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 oz. Cream of Mushroom Soup
1 package chicken breast
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (6 oz.)
1/4 cup shredded Parmesan cheese


Directions:
COOK pasta according to package directions. Add broccoli for last 4 min. of cooking time. Drain.

Bake or boil chicken until done and cut into bite sized pieces

MIX soup, milk and black pepper in 2-qt. shallow baking dish. Stir in pasta mixture, chicken, 3/4 cup mozzarella cheese and 2 tbsp. Parmesan cheese. Top with remaining mozzarella and Parmesan cheeses.

BAKE at 350°F. for 25 min. or until hot and cheese is melted.

Ribs

4 lb. pork baby back ribs
1 cup BULL'S-EYE Original Barbecue Sauce or KRAFT Original Barbecue Sauce

CUT ribs into two-rib sections.

PLACE ribs in Dutch oven or large saucepan. Add enough cold water to cover ribs completely; cover with lid. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min.; drain.

PREHEAT grill to medium heat. Grill ribs 10 min. or until ribs are cooked through, turning occasionally and brushing generously with the barbecue sauce.

Ice cream cookie cake

4 squares BAKER'S Semi-Sweet Baking Chocolate
14 OREO Chocolate Sandwich Cookies, divided 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Chuck wagon potatoes

1/2 onion, finely chopped
2 t garlic, finely chopped (I buy the bottled chopped garlic)
1/4 c olive oil
1/4 cup margarine, melted
3 T chopped parsley
about 3 lbs red potatoes (enough to fill baking pan) cut into bite size pieces
1 lb bacon, chopped and fried
2 cups shredded cheddar cheese
Put first five ingredients in a large ziploc bag, mix together. Add potatoes and toss to coat potatoes. Pour potatoes into a 9x13 pan cover with foil. Bake at 350 until fork tender, about an hour. Remove foil, stir in precooked bacon, put back in oven (uncovered) until brown 15-20 minutes. Remove from oven sprinkle cheese over the top of potatoes and serve.