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.