Lowfat berry cheesecake

1/3 c crushed graham crackers (about 5 squares)
1/2 t ground cinnamon
3 8-ounce packages nonfat cream cheese
1 c sugar
2 T all-purpose flour
1 t vanilla
1/2 t finely shredded lemon peel (optional)
1/2 c refrigerated or frozen egg product (thawed)
1/4 c milk
1/2 c nonfat sour cream
1/4 c seedless red raspberry preserves
Directions
1. Preheat oven to 375 degree F.
2. For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl. Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch springform pan. Set pan aside.
3. For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not overbeat). Stir in milk.
4. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon. Makes 12 to 16 servings

Campbell Chicken & stuffing skillet

1 T butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 c milk
1/2 c shredded Cheddar cheese Directions:
HEAT butter in medium skillet over medium-high heat.
Add chicken and cook 12 to 15 min. or until no longer pink.
Remove chicken.
PREPARE stuffing in skillet according to package directions except let stand 2 min.
RETURN chicken to skillet.
Mix soup and milk.
Pour over chicken.
Sprinkle with cheese.
Cover and heat through.
Serves 4.
TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette.
Celebrate the holiday season with an extra-special dessert of a fresh fruit salad--cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.

Serve with crisp green beans and a store bought apple pie for dessert.

Jamician Jerk Paste

The Cornerstone Of All Jerk Dishes Is This Vinegary, Intensely Hot Paste Of Dried Herbs And Habanero Or Scotch Bonnet Peppers, Which Are Some Five Times Hotter Than Jalapenos. If You Cannot Find These Peppers, A Habanero-based Hot Sauce Makes A Good Substitute. This Is Traditional With Pork Or Chicken.

1/3 Cup Fresh Lime Juice
10 Fresh Habanero* Or Scotch Bonnet Peppers*, Or ¼ Cup Habanero-based Hot Sauce
2 Tbsp White Vinegar
2 Tbsp Fresh Orange Juice
3 Scallions, Coarsely Chopped
2 Tbsp Dried Basil
2 Tbsp Dried Thyme
2 Tbsp Yellow Mustard Seeds, Or1 Tbsp Dry Mustard
3 Tsp Ground Allspice
1 Tsp Ground Cloves
1 Tsp Salt
1 Tsp Ground Black Pepper
The Mixture Should Have The Consistency Of Thick Tomato Sauce. If Needed, Thin With Additional:Lime Juice, Vinegar, Or Orange Juice.
Makes About 1¼ Cups

Marinate chicken breast in this and server on a buttery bun with provolone, Lettace, Tomato & Mayo. Yummy

Turkey porcupine balls

1 lb. ground turkey
2 cups cooked regular brown rice OR regular long-grain white rice
1 egg 3/4 tsp. dried oregano leaves, crushed1/2 tsp. garlic powder
1/4 tsp. ground black pepper 1
jar (1 lb. 10 oz.) Prego® Traditional Italian Sauce OR Prego® Tomato, Basil & Garlic Italian Sauce
Directions:
MIX turkey, rice, egg, oregano, garlic powder and black pepper thoroughly and shape firmly into 25 meatballs.
HEAT pasta sauce in large skillet over medium heat. Add meatballs in one layer. Heat to a boil. Cover and cook over low heat 10 min. or until meatballs are no longer pink.

One dish poached halibut and vegetables

2 cups thinly sliced fennel bulb (about 6 ounces)
2 cups organic vegetable broth (such as Swanson Certified Organic)
1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
8 ounces baby carrots
4 (6-ounce) halibut fillets
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
4 lemon wedges
Preparation
Combine first 4 ingredients in a large nonstick skillet; bring to a boil.
Cover, reduce heat, and simmer 4 minutes.
Sprinkle one side of fish with paprika, salt, and pepper.
Add fish, seasoning side up, and thyme to pan; bring to a boil.
Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Yield
4 servings (serving size: 1 fillet, about 1 1/2 cups vegetable mixture, and 1 lemon wedge)

Nutritional Information
CALORIES 314(12% from fat); FAT 4.1g (sat 0.6g,mono 1.3g,poly 1.3g); PROTEIN 39.7g; CHOLESTEROL 54mg; CALCIUM 115mg; SODIUM 659mg; FIBER 5.6g; IRON 3.3mg; CARBOHYDRATE 26.6g
Cooking Light, OCTOBER 2005

Low Guilt chocolate chip cookies

1 1/4 cups all-purpose flour
1 1/2 tbaking powder
3/4 t salt
1/2 c applesauce
1 c packed brown sugar
1/4 c butter, softened
1 T vanilla extract
1 large egg
1 c semisweet chocolate chips
Cooking spray
Preparation Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl.
Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes).
Beat in vanilla and egg.
Add flour mixture; beat at low speed until well-blended.
Fold in chips.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 375° for 10 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm.
Remove cookies from pan; cool on wire racks.
Yield
3 dozen (serving size: 1 cookie)
Nutritional Information
CALORIES 78(33% from fat); FAT 2.9g (sat 1.7g,mono 0.9g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 10mg; CALCIUM 20mg; SODIUM 87mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 12.8g

Cooking Light, JANUARY 2001

Chocolate chip cheesecake bars

1/2 c cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1 egg
2 packages (8 oz each) cream cheese, softened
1 c sugar
2 eggs
1 t vanilla

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.

In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.

Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator

Campbell's Turkey broccoli alfredo

1/2 pkg. linguine (8 oz.)*
1 c fresh or frozen broccoli flowerets
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 c milk
1/2 c grated Parmesan cheese
1/4 t ground black pepper
2 c cubed cooked turkey Directions:

Cook linguine according to pkg. directions.
Add broccoli for last 4 min. of cooking time.
Drain.
Mix soup, milk, cheese and black pepper in skillet.
Add turkey and linguine mixture and heat through.
Serve with additional Parmesan cheese.
*Or substitute spaghetti for linguine.
Serves 4.

You can use leftovers, or pick up a cooked turkey breast at the grocery store. While you're there, pick up some trimmed and washed broccoli flowerets.

Light rice pudding

1 c long-grain white rice
6 c skim milk
1 c sugar
3 large eggs
1 t pure vanilla extract
1/4 t ground cardamom or cinnamon, plus more for garnish
1/2 c golden raisins, plus more for garnish

In a large saucepan, combine rice and 5 cups milk; bring to a boil.
Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk.
Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
Remove from heat; stir in raisins.
Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature.
Cover and refrigerate at least 1 hour (or up to 3 days).
Serve pudding garnished with more raisins and cardamom.

Campbells Chicken noodle caserrole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 c milk
1/8 t ground black pepper
1/3 c grated Parmesan cheese
2 c cubed cooked chicken OR turkey
3 c cooked medium egg noodles (about 3 cups dry)
Chopped fresh parsley for garnish
Directions:
In large saucepan mix soup, milk, pepper, cheese, chicken and noodles.
Over medium heat, heat through, stirring occasionally.
Garnish with parsley.S
erves 4.
TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

Rice pudding with dried apricots

1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
4 large eggs
1 t salt
2 8.8 oz. pouches long-grain cooked rice
2 T crystallized ginger
1 6 oz. bag dried apricots
Directions
1. Spray the inside of a 4- or 5-quart slow cooker with nonstick cooking spray.
2. In large bowl whisk together evaporated milk, condensed milk,eggs, and salt.
3. Stir in rice, crystallized ginger, and dried apricots. Pour into slowcooker.
4. Cover and cook on low-heat setting for 2 to 4 hours. Makes 8 servings.

Cajin roast beef

1 2- to 2-1/2 pound boneless beef chuck roast
1 T Cajun seasoning
1 10-ounce package frozen whole kernel corn
1 large green sweet pepper, chopped
1 medium onion, chopped
1 t sugar
1/2 t bottled hot pepper sauce
1/8 t ground black pepper
1 14-1/2 ounce can diced tomatoes, undrained
Directions
1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. Makes: 6 servings

Raisin Bread Pudding with Brown sugar sauce

3 cups French bread cubes
2/3 cup sugar
1/4 cup butter
2 eggs
1 c whipping cream
3 T raisins
2 t vanilla
3/4 c sugar
2 t cornstarch
Dash ground cinnamon or nutmeg
3/4 c whipping cream

Directions
Arrange bread cubes in a single layer in a 2-quart square baking dish or 10x2-inch round baking dish.
Beat the 2/3 cup sugar and butter until creamy. Add eggs; beat until fluffy. Stir in the 1 cup whipping cream, raisins, and vanilla. Pour over bread cubes.
Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1 inch. Bake in a 325 degree F. oven for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove dish from hot water. Cool slightly.
Meanwhile, for sauce, in a small saucepan combine the 3/4 cup sugar, the cornstarch, and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon.
Serve warm bread pudding with the Brown sugar sauce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat, stirring occasionally. Makes 6 servings

Brown sugar sauce

2 T butter
2 T all-purpose flour
1/4 t salt
1/2 c packed brown sugar
1 c boiling water
1 t vanilla extract
DIRECTIONS
In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Chicken & Shrimp Jambalaya

1 csliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 T Worcestershire sauce
1-1/2 t Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 c instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 c chopped green sweet pepper

Directions
1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings.
Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.

Triple chocoate Tiramisu

2 3-ounce packages ladyfingers, split
1/4 c brewed espresso or strong coffee
1 8-ounce carton mascarpone cheese
1 c whipping cream
1/4 c powdered sugar
1 t vanilla
1/3 c chocolate liqueur
1 ounce white chocolate baking squares or white baking bars, grated
1 ounce bittersweet chocolate, grated
Unsweetened cocoa powder
Chopped chocolate-covered coffee beans (optional)

Directions
1. Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers;set aside.

2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.

3. Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans.

4. Makes 12 squares

Corned beef over rice

1 can corned beef
1 can cream of mushroom soup
1 can milk
diced onions
diced celery
season to taste

Brown chopped corned beef in pan until its in little pieces. Saute onions and celery until tender. You may use any other vegetables you wish. Add to corned beef. Add soup and milk to corned beef mixture. Stir and heat until it makes a sauce. Serve over rice. Water can be used in place of the milk. If sauce is too runny, use less milk or water. Cream of celery soup works well also. Serve with corn and salad.

Impossible chicken-broccoli pie

2 cans chunk chicken drained
1 10oz pkg frozen chopped broccoli
1 1/2 c shredded cheddar cheese
1 c milk
3 eggs
1/2 c Bisquick
1/4 t seasoned salt
1/4 t pepper

Heat oven to 400. Layer chicken, broccoli and cheese in greased pie pan, x 1 1/ inches. Beat remaining ingredients 15 seconds in blender on high. Pour in pan. Bake 20 minutes. Sprinkle topping. Bake until knife comes out clean, 15 -2o minutes. Cool 5 minutes. Serves 4 - 6

Topping Mix:
1/2 c bisquick
1/4 c chopped nuts
1/2 c Parmesan cheese
1/8 t garlic powder
2 T firm butter

Broccoli casserole

3/4 c mayonnaise
1 c cheese, shredded
1 can mushroom soup
1 egg
1 onion chopped
1 pkg chopped broccoli thawed and drained
1/2 c Crushed ritz crackers

Mix all ingredients except crackers. Place in 2 qt baking dish. Top with crushed crackers. Bake at 375 until brown and bubbling, approximately 20 to 25 minutes.

Salad dessert

1 pkg orange jello
1 sm can pineapple well drained
1 ctn cool whip
1 sm can mandarin oranges well drained

Mix jello and cool whip together. Add pineapple and oranges to mixture and chill. Nuts may also be added.

Salad dessert

Summer time macaroi salad

6 c elbow macaroni
3 lg cucumbers
3 lg tomatoes
1 lg green pepper
1 l onion
Salt to taste
Pepper to taste
2 c mayonnaise

Boil macaroni until tender; drain. Add chopped vegetables and mayonnaise; if dry add more mayonnaise. Salt and pepper to taste.

Campbell's Speedy Chicken Enchiladas

1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Thick & Chunky Salsa
8 flour tortillas (6-inch)
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup Directions:

COOK chicken in nonstick skillet until browned and done, stirring often.
Add chicken soup and 1/2 cup salsa. Heat through.
SPOON about 1/3 cup chicken mixture down center of each tortilla.
Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.
MIX cheese soup and remaining salsa and pour over enchiladas. Cover.
MICROWAVE on HIGH 5 min. or until hot.
Serves 4.

Serve with a variety of toppings such as chopped green onion, sour cream, extra salsa, prepared guacamole, and shredded cheddar cheese.

Tuna casserole

1 pkg noodles
2 cans tuna
1 can cream of chicken soup
1 can milk
1 can peas
Potato chips

Mix all ingredients but chips in 9 x 13 casserole dish. Top with crushed potato chips. Bake 350 for 45 min to 1 hour.

Pizza casserole

1 lb hamburger
1 15 oz jar spaghetti sauce
8 oz mozzarella cheese
1 med onion
green pepper
mushrooms
pepperoni
2 eggs
1 c milk
1 c flour
1 T oil

Brown hamburger with diced onions. Place mixture in greased 9 x 13 inch dish. Pour spaghetti sauce over hamburger; add layer of green diced peppers, then mushrooms and pepperoni. Spread shredded mozzarella cheese over dish. Beat eggs, milk, oil, and flour in bowl, mixing well. Pour over dish and sprinkle with Parmesan cheese. Bake at 400 for 35 min.

Zucchini tomato casserole

4 sm zucchini sliced
1 med onion (red) sliced
1 28 oz can chopped tomatoes
2 t chopped garlic
2 T sugar
1 lb shredded colby jack cheese

Preheat oven to 375. Saute zucchini and red onion until tender. Add garlic to this mixture. Stir sugar into tomatoes. Pour 1/2 of zucchini and onion mixture in bottom of casserole dish. On top of that spread 1/2 of tomatoes. Layer hat with 1/2 of cheese. Repeat. Bake for 15-20 min or until cheese bubbles and browns.

Pinto bean casserole

1 1/2 c pinto beans
1 lb ground beef
1 lg onion chopped
16 oz can tomatoes
1 T sugar
2 T catsup
2 T BBQ sauce
2 T A1 sauce
1 t salt
1 pkg jiffy corn bread mix

Brown ground beef and onion. Add beans, tomatoes and spices. Pour into 2 qt casserole dish. Make cornbread mix and cover mixture. Bake 400until done, approx 20 min.

Hashbrown casserole

2 lb bag shredded hash browns
Med bag cheddar cheese
1 lg sour cream
1 can cream of chicken soup
1/2 t salt
Dash pepper
1/4 c melted butter
Ritz crackers

Mix together and put in ungreased casserole dish. Crumble ritz crackers on top. Bake at 350 for 1 1/2 hours.

Swedish meat balls

1 lb ground beef
1/4 lb sausage
1 egg
2/3 c milk
1 t salt
18 t pepper
1/8 t nutmeg

Mix together all ingredients. Sprinkle with garlic salt. Form into balls, brown in hot fat. Add 1/4 c water. Simmer 20 minutes. Serve hot.

Fruit salad

10 oz pkg frozen sliced strawberries thawed
1 can mandarin oranges, drained
1 can pineapple tidbits drained
2 bananas
Lemon juice
1 can peach pie filling

Combine first 4 ingredients. Slice bananas and toss in lemon juice. Add to fruit mixture. Cover and place in refrigerator. You can garnish with Cool whip and coconut before serving.

Zesty chicken and pasta

1 pkg 8 oz fusilli pasta
1/2 c Italian dressing divided
1 lb boneless skinless chicken breasts cut into 1" pieces
2 c broccoli florets
1 large red pepper chopped
1 small onion thinly sliced
1 T chopped fresh parsley
1/4 c Parmesan cheese

Cook pasta as directed on package

meanwhile heat 1/4 c of the dressing in large skillet on medium high heat. Add chicken, cook 5 Min or until cooked through, stirring occasionally. add vegetables and parsley, cook 5 Min or until vegetables are tender, stirring occasionally.

Drain pasta, mix with chicken mixture and remaining 1/4 c dressing. Sprinkle with cheese.

Taco Bake

1 pkg 14 oz Kraft deluxe macaroni & cheese dinner
1 lb ground beef
1 pkg 1 1/4 oz Taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese divided
1 c salsa

Preheat oven to 400
Prepare dinner as directed on package. While macaroni is cooking, brown meat, drain. Add taco seasoning mix and water to meat. Simmer 5 min.

Stir sour cream into prepared dinner. Spoon 1/2 the dinner mixture into 8" square or 9" round baking dish. Top with layers of the meat mixture, 1 c of the cheese, and remaining dinner mixture. Cover

Bake 15 minutes, top with salsa and remaining 1/2 c cheese. Bake uncovered an additional 5 min or until cheese is melted.

BBQ Beef Fajitas

1 T oil
1 lb beef sirloin steak cut into strips
1 red pepper, cut into strips
1 green pepper cut into strips
1 onion halved, sliced
1/ c Kraft original bbq sauce
8 Flour tortillas

Heat oil in large skillet on medium high heat. Add meat, cook and stir 3 min. Add peppers and onions. Cook 3 to 4 min or until meat is cooked through and vegetables are crisp-tender, stirring frequently

Add bbq sauce, mix well. Reduce heat to medium low. Cook until heated through, stirring occasionally

Spoon evenly into tortillas roll up

Country Salisbury Steak

1 1/2 lb ground beef
1 pkg 6 oz Stove top stuffing ix for chicken
1 1/2 c water, divided
3/4 c chopped onions
pkg 8 oz fresh mushrooms sliced
1/2 c barbecue sauce

Preheat oven to 375
Mix meat, stuffing mix, 1/14 c of the water and the onions until well blended. Shape into six 1/2 inch thick oval patties. Place on 15 x 10 x 1 inch baking pan

Bake 25 min or until cooked through

Meanwhile spray large nonstick skillet with cooking spray. Add mushrooms, cook on medium high heat 5 min or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 c water. Reduce heat to low, simmer 1 to 2 Min or until sauce is heated through. Serve over the patties

Salsa Beef Skillet

1 lb ground beef
2 c water
1 c Salsa
1 pkg 14 oz Deluxe Mac n cheese dinner
2 cups frozen corn
1/2 c 4 cheese Mexican style cheese
1 green onion chopped

Brown beef in large skillet, drain.
Add water, salsa, macaroni, Bring to a boil. Reduce heat to medium low. Cover and simmer 10 minutes, stirring occasionally. Add corn, and cheese sauce, stir. Cook 2 min. Top with shredded cheese and onion.

Chocolate Chip Cheesecake bars

1/2 c cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1egg
2 packages (8 oz each) cream cheese, softened
1 c sugar
2 eggs
1 t vanilla
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
3. In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
4. Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Cheese and corn chowder

3 med potatoes, chopped
2 t instant chicken bouillon
dash black pepper
10 oz pkg frozen corn
1 3/4 c american cheese, shredded
1 c water
1/8 t red pepper
3 c milk
2 T flour
1 T snipped parsley

In large saucepan compine chopped potatoes, water, bouillion, ground red pepper, and black pepper. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 2 1/2 c of the milk and the corn. In small bowl stir together remaining 1/2 c milk and flour, stir into potato mixture. Cook and stir over medium heat until slghtly thickended and bubbly. Cook and stir for 1 miunte more. Add cheese stir until melted. Spooon into four soup bowls. Top each with parsley.

Baked Cavatelli

2 1/2 c wagon wheel macaroni
3/4 c diced green onion
2 cloves garlic minced
14 oz jar spaghetti sauce with green peppers
1/4 t pepper
12 oz fresh Italian sausage sliced 1/2 ich thick
15 oz can tomato sauce
4 oz mozzarella cheese
1 t Italian seasoning

Prepare pasta according to package directions. Drain set aside. In large skillet cook sausage until no pink remains, remove from skillet. Drain fat reserving 1 T. Cook green onion and garlic in reserved drippings util tender. In 2 qt casserole combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half the mozzarella, Italian seasoning and pepper. Toss gently to combine. Bake covered in 375 degree oven for 25 minutes. Uncover, sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or until heated through.

Low Fat brownie cheesecake

3/4 c flour
3/4 c sugar
1/4 c unsweetened cocoa
1/2 t baking power
1/4 t salt
1/4 c applesauce
2 t chocolate extract
2 egg whites

Mix all together until well blended. Spray with a springform pan with a not stick spray. Pour crust mix and sread well.

Filling
3 8 oz pkgs nofat cream cheese
1 whole egg
2 egg whites
2 t vanilla
1 c sugar

Pour filling and bake at 325 for 40 to 45 minutes until cheescake is set

Sloppy joe pie

1 lb hamburger
1/2 c chopped onion
1 c sloppy joe
1 can biscuites
4 oz shredded cheddar cheese

Preheat oven at 375. Brown hamburger with onions. Drian well. Add sloppy joe. Shimmer while preparing pan. Take a small rectangular pan and press biscuits n bottom and sides to form a pie. Its okay if you have a few holes you can't cover. Layer hamburger mix with cheese, finish with cheese. Bake at 375 for 20-25 minutes

Orange Yum Yum salad

1 lg box orange jello
2 c cold water
3/4 c sugar
1 lg can crushed pineapple
1 med ctn Cool Whip
3/4 c nuts
1 c grated cheese

Bring water and sugar to boil. Add jello, sissolve. ADd pinapple, mix and put in large bowl in refrigerator. When almost congealed, mix in cool whip, nuts and cheese. Chill 3 hours.

Marinated fruit

1 pkg instant vanilla pudding
3 T tang
1 can pineapple tidbits
1 can fruit cocktail
3 bananas sliced

Mix togher and chill at least 1 hour. May add coconut if desired.

Party mints

1 box confectioners sugar
1 stick butter
2 T sweetended condensed milk
1 T cold water
1/4 t peppermint flavoring
4 drops green food coloring

Mix all ingredients. Beat until smooth and cramy. Knead by hand with additional powdered sugar. Roll out. Cut with small cutter or use cookie press for shapes. Refrigerate or freeze. Yields 4-5 dozen

Porcupine balls

1 lb hamburger
1 c rice
1 can tomato sauce
1 can tomato soup

Mix together hamburger and rice. Make into balls. Place in greased 9 x 13 dish. Pour sauce and soup over meat balls. Bake 350 for 2 1/2 hours.

Blueberry Coffeecake

Coffeecake:
1/2 cup vegetable shorting
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2/3 cup milk
Topping:
2/3 cup sugar
2/3 cup flour
1/2 cup butter or margarine
1/4 teaspoon almond extract

1. Preheat oven to 350F. Lightly grease and flour two 8-or 9-inch round baking pans

2. To prepare the cake, beat shortening and sugar together until fluffy, Add eggs and vanilla. Beat well. Combine flour and baking powder. Add flour mixture alternately with milk to shortening mixture. When smooth, spoon batter into baking pans, Sprinkle 1 cup of blueberries over batter in each pan.

3. To prepare the topping, combine sugar and flour. Cut in butter with a pastry blender or two knives until mixture is crumbly. Add almond extract. Sprinkle over blueberries. Bake about 35 minutes, until a toothpick inserted in the center comes out clean. Cool slightly, and cut into wedges. Serves 16

Hot fruit casserole

1 can chunk pineapple drained
1 can sliced pears cut in cubes and drained
1 can sliced peached cutin cubes and drained
1/3 c raisins
3/4 c brown sugar
1 t vanilla
1 can apricot halves drained
1/3 c walnuts
dash of salt
5 slices toast crusts removed, cut into small cubes
1 stick butter melted

Grease a 9 x13 pan. mix fruit ( pineapple, pears, peaches, and raisin) with 1/2 c brown sugar and vanilla. Put fruit in dish. Lay apricot halves down on top. Sprinkle with nuts. Sprinke with dash of salt. Sprinkle with rest of brown sugar. Lay cubes of toast on top. Cover with melted butter. Bake at 325 for 3o minutes

Dreamsicle Cake

1 box orange cake mix
4 eggs
1 3 oz box orange jello
1/2 c oil
1 3.4 oz box vanilla instant pudding
1 1/2 c milk

Icing
1 8 oz ctn sour cream
1 12 oz can crushed pineapple, drianed
1 pkg frozen coconut
1 c sugar
1 8 oz ctn cool whip

Blend cake mix, eggs, Jello, oil, pudding and milk on high spped for 3 minutes. Use 3 round cake pans or oblong pan. Grease pan. Bake 350 for 25-30 minutes. Cool completely

Icing
Mix first 4 ingredients together and add cool whip. Ice cake. Refrigerate

Orange cake

2 c sugar
1 c crisco
4 eggs
1 t baking soda
1 1/2 c buttermilk
4 c all purpose flour
1 c dates finely chopped
2 t orange zest
1 c walnuts finely chopped

Grease and line a 9 x 13 pan with waxed paper. Beat the sugar with the shortening well. Beat the eggs separeately. Add the eggs to the sugar mixture and contine to beat on low. Add the baking soda a little buttermilk, 1 cup flour and more buttermilk. Continue to alternate the flour and buttermilk, then add the dates, orange zest and walnuts. Beat until well blended. Bake 350 for 35-40 minutes on the second rack of the oven. Cake is doon when a toothpick inserted comes out clean.

Syrup
Juice of 1 1/2 oranges
2 c sugar

Dissovle sugar in orange juice. Bring to a boil and simmer on low for 15 minutes. Either cake or syrup must be cool. Pour syrup on cake. Cake keeps well in refrigerator or freezer.

Bessies Fresh Apple Cake

1 c oil
2 1/2 c sugar
4 eggs
3 c sifted cake flour
2 t baking powder
1/2 t salt
1/2 c fresh orange jice
2 1/2 t vanilla

Filling
4 1/2 c apples sliced
4 t sugar
2 t cinnamon
1 T flour

Mill all filling ingredients except apples in a bowl and set asside

Next, mix together oil, sugar, and eggs. Mix together dry ingredients and add to oil and sugar mixture alternating with the orange juice. Add vanilla.

Grease and flour a 9 or 10 inch tube pan. Alternate batter and apples in the pan.

Bake 350 for 1 hour 15 minutes.
If cake is getting to brown cover with foil.

Hotel Roanoke Peanut Soup

1/4 lb butter
1 small onion diced
2 celery ribs diced
3 T flour
2 qt hot chicken broth
1 lb peanut butter
1/3 T celery salt
1 t salt
1 T lemon juice
1/2 c groung peanuts

Melt butter in saucepan; add onion and celery. Saute for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. REmove from heat and strain. Add peanut butter, celery salt, salt and lemon juice. Sprinkle some ground peanuts on top of each serving. Yeild 20 1/2 cup servings.

Broccoli Bread Appetizer

1 loaf frozen bread dough
1/2 box frozen broccoli florets
3 slices provolone cheese
1/2 pkg sliced pepperoni
4 zo grated mozzarella cheese
4 oz grated colby cheese
1/4 c parmesan cheese

Roll bread dough on floured pastry sheet to form a 14 inch rectangle. Defrost broccoli and chop. Lay provolone cheese on dough, next add pepperoni slices. Mozzarella cheese, broccoli, colby cheese and top with parmesan cheese. Bring sides and ends of the pastry up to the top and pinch to seal. Bake 350 for 25 minutes until golden. Let stand 10 minutes before cutting.

Tzatziki (cucumber Yogurt Dip) for Gyros

2 cucumbers, peeled and seeds removed
1 t salt
3/4 c (6 oz) plain yogurt
1/2 c (4 oz) sour cream
1/2 c garlic crushed
Juice of 1 lemon
1/8 t cayenne pepper

Cut cucumber inot pieces, 1/2 inch long and puree. Place puree in a colander sprinkle with salt and let stand to drain for approx. 15 min. Combine remaining ingredients and cucumber puree. Adjust seasoning if necessary. Refrigerate for 5 to 6 hour and serve as a dip or with gyro.

Hot chili dip

1 8 oz pkg cream cheese
1 c chilli no beans
1/2 c thick & chunky salsa
1 bunch green onions chopped
1 c sharp cheddar cheese shredded
1 c montery jack ceese shredded
1 bag tortilla chips

In a quiche pan or similar flat casserole, spread cream cheese on the bottom of the pan. In a mixing bowl stir al the other incrediients together. Spread on top of cream cheese. Cook 350 for 20 minutes. Serve with tortilla chips

Crab dip

2- 8 oz pkg cream cheese
1 - 16 oz ctn. crabmeat
1/2 t garlic
1 c mayonnaise
2 t mustard
2 t onion
2 t sugar

Mix all together in crockpot and heat completely. Serve with crackers

Superb Red Pepper Soup

6 medium red bell peppers, halved
1/2 cup butter
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and chopped
1 large baking potato peeled and chopped
2 medium firm pears, peeled, cored, and chopped
1 (32-ounce) package chicken broth
1 tablespoon chopped of each:
parsley
Salt and pepper
Sour Cream

1. Preheat broiler. Line a large baking sheet with foil. Arrange bell peppers, cut side down on baking sheet. Broil 4 inches from heat source until peppers are blackened and blistered, about 14 minutes. Remove peppers to a medium bowl. Cover with plastic wrap and let stand 20 minutes. Peel peppers, discarding seeds,skin and stems; coarsely chop.

2. Melt butter in a Dutch oven over medium heat. Add onion and garlic and saute 10 minutes. Stir in carrots; cook 10 minutes. Add peppers, potato, pears, and broth. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, about 20 minutes. Add parsley.

3. Working in 1-cup batches, puree soup in a blender, Return soup to Dutch oven and reheat over medium heat. Season with salt and pepper.

4. Ladie soup into individual bowls and garnish with sour cream and parsley sprigs. Serves 8

Bisquick Easy Coconut Pie

1/2 c Original Bisquick® mix
2 c milk
1 c flaked or shredded coconut
3/4 c sugar
1/4 c butter
1 1/2 t vanilla
4 eggs
1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (1 lb.)
1/2 c Salsa
1/4 c Sour Cream
1/2 c crushed tortilla chips
1/2 c Mexican Style Shredded Four Cheese
PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through

Sweet n Sour Meat Loaf

1 1/2 lb ground beef
1 c oats or fine bread crumbs
egg
15 1/2 oz can tomato sauce, divided
small onion chopped finely
salt
pepper

Sauce
tomato sauce reserved from 15 1/2 oz can
2 T vinegar
2 T brown sugar
2 T mustard
1 c water

Mix beef, oats, egg, half of tomato sauce, onion, salt and pepper. Form into loaf in 8 inch square or 9 x 13 pan.

Sauce- Mix all sauce ingredients and pour over loaf.

Bake 325 for 1 hour Baste with sauce several times while cooking.

Campbell's Chicken n Rice

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 c water
3/4 c uncooked regular long-grain white rice
1/2 t onion powder
1/4 t ground black pepper
2 c frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 c shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover.Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Chipotle pulled pork sandwiches

1 T brown sugar
2 t salt
2 t garlic powder
1 1/2 t ground mustard
3 t chili ower
1 boneless pork shoulder 3 lb
1 8oz can of tomato sauce
2 canned chipotle chilies, finel chopped
1 T adoo sauce from canned chipotle chiles
20 burger buns split

Mix brown sugar, salt, garlic powder, mustard and chili powder. Rub seasoning mixture over pork. Place pork in slow cooker
Cover cook on low for 7 to 8 hours
Remove pork from slow cooker. Place on cutting board. Remove liquid, skim fat and reserve liquid.
Cool pork slightly.
Shred pork.
Return shredded pork to slow cooker.
Stir tomato sauce, chipotle chilies and adobo sauce into shredded pork.
Stir in some of he reserved cooking liquid for moistness.
Increase heat setting to high.
Cover and cook for 15 to 3 minutes.
Spoon about 1/3 c pork mixture into each bun.

Cherry Yum Yum

1 stick butter
2 1/2 c graham cracker crumbs
2 cans cherry pie filling
1 8 oz cream cheese
2 pkg (1 box) dream whip topping
1 c sugar
1 c milk

Melt butter and add to graham cracker crumbs. Press into 9 x 13 dish for crust.
Mix cream cheese and sugar. Add milk and both packages of dream whip. Whip for approx 5 min. until it thickens. Pour cherries over graham cracker crust. Top with whipped mixture. Sprinkle top with graham cracker crumbs. Keep refrigerated

Ham & Cheese Brunch casserole

16 slices of white bread, crusts removed and cubed (I don't recommend using a Wonder®-type bread because it doesn't hold up well when baked.)
1 pound of ham, cut into bite-size pieces. You can use deli ham and just slice it up.
2 c shredded cheddar cheese
2 c shredded swiss chees
5 eggs, beaten
3 c milk
1 t ground mustard
1/2 t onion salt OR a small onion diced
2-1/2 c crushed cornflakes
1/3 c butter.
ground pepper to tasteDirections
In a greased 13x9x2-inch baking dish, layer half of the bread, ham, cheddar cheese and swiss cheese.
Repeat.
In a bowl, combine eggs, milk, ground mustard, onion salt or diced onion, and ground pepper.
Give it a good whisk and pour over the layered mixture.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Combine crushed corn flakes and melted butter.
Sprinkle on top.
Bake at 375° for 40 minutes or until hot and bubbly.

Eagle Brand Magic Cookie bars

Prep Time: 10 minutesCook Time: 25 minutes
This is THE EAGLE BRAND® best-loved classic - a favorite of kids and adults alike! EAGLE BRAND® is the magic ingredient in this easy cookie bar recipe.
INGREDIENTS
1 1/2 c graham cracker crumbs
1/2 c (1 stick) butter or margarine, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 c (12 oz.) HERSHEY'S® Semi-Sweet Chocolate Chips
1 1/3 c flaked coconut
1 c chopped nuts DIRECTIONS
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.
Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.

Hershey's hot fudge pudding cake

Bake Time: 35-40 minutes INGREDIENTS
1-1/4 c granulated sugar, divided
1 c all-purpose flour
1/2 c HERSHEY'S® Cocoa, divided
2 t baking powder
1/4 tsalt
1/2 c milk
1/3 c butter or margarine, melted
1-1/2 t vanilla extract
1/2 c packed light brown sugar
1-1/4 c hot water
Reddi-wip® Original Whipped Light Cream (optional) DIRECTIONS
Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings

Hershey mint chocolate dessert

INGREDIENTS
1 c Pillsbury BEST® All Purpose Flour
1 c sugar
1/2 cu (1 stick) butter or margarine, softened
4 eggs
1-1/2 c (16-oz. can) HERSHEY'S Syrup
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows) DIRECTIONS
Heat oven to 350° F. Grease 13x9x2-inch baking pan.
Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.
Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour

CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green crème de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for crème de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.