Witches Brew Dinner

Witches Brew Dinner - Adapted from Bev Rankin

1 small to medium pumpkin
1 onion, chopped

2 Tbsp Vegetable Oil

2 pounds ground beef
2 Tbsp soy sauce
2 Tbsp brown sugar
1 can cream of chicken soup
2 cups cooked rice
1 can sliced water chestnuts, drained (optional)
1 can slice mushrooms (optional)
1 small green pepper, chopped
1 Tbsp parlsey

Cut off top of pumpkin and thoroughly clean out seeds and pulp. If desired draw a face on outside of pumpkin with permanent marker or acrylic paint. Preheat oven to 350 degrees.
In a large skillet saute onions and peppers. Add hamburger and brown.
Drain drippings and add soy sauce, brown sugar, and soup.
Simmer 10 minutes stirring occasionally. Add rice, water chestnut, mushrooms and parsley.
Spoon mixture into cleaned out pumpkin shell.
Replace pumpkin top and place entire pumpkin with filling on a baking sheet.

Bake 1 hour at 350 or when the inside of pumpkin is tender.

OREO & Fudge Ice Cream Cake

OREO & Fudge Ice Cream Cake - from Kraft Foods

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

Chicken & Biscuits

Chicken & Biscuits - from Kraft Foods

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup Sour Cream, divided
2 cups chopped cooked chicken
1 pkg.(16 oz.) frozen mixed vegetables, thawed
1 cup Shredded Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk

Heat oven to 375ºF.

Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.

Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.

Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Easy Chili

Easy Chili - Hillbilly Housewife

1 lbs ground beef
1 large onion, chopped
2 cloves garlic minced, or 1/2 tsp garlic powder
15 or 28 oz can of tomatoes
6 oz can tomato paste
4 cups cooked pinto or kidney beans(see note below)
1 Tbsp chili powder
1 tsp salt
1/4 tsp pepper
1 Tbsp dry parsley (optional)

Get out a big pot, four quarts or bigger. Plop the ground beef and the chopped onion into the bottom of the pot and start frying it over medium heat. Break it up into small chunks as you cook it. When it is all the way brown and grey, with not a speck of pink left, drain off the fat. Open up the canned tomatoes and tomato paste. Add their contents to the big pot on the stove. Also add about 2 or three cups of water for simmering. Add the beans(canned or home cooked), chili powder, salt and pepper (and parsley if you like). Stir it all up and bring it to a boil. Reduce the heat so that the chili merely simmers, and allow it to cook, covered or not, for about an hour. It will be edible in 20 minutes, but tastes better after longer simmering.

To serve, you can ladle this over bowls of hot rice, or you can serve it in soup bowls with big wedges of cornbread dripping with margarine. Either way, it’s mighty fine eating. Serves 6 or 8.

NOTE: Measure up about 1-1/2 cups of pinto beans or kidney beans, or a combination. Put them in a big pot on the stove with plenty of water and bring them to a boil. Allow them to boil for a minute or two. Turn off the heat, cover the pot with a lid, and let them sit for at least an hour. After that you simmer them for about an hour or two, watching that they don’t run out of water. When they are tender, they are done.

If you decide to use canned beans, use at least two 15 oz cans, better to use 3 or 4 though. I’ve used pinto and kidney beans most often, but have substituted black beans, northern beans, pork’n'beans, and others as necessary.

Our Classic Layered Summer Salad

Our Classic Layered Summer Salad - adapted from Kraft Foods

8 cups chopped lettuce
1 1/2 cup shredded cheddar cheese, divided
2 cups tomatoes, chopped
2 cups frozen peas, thawed
1 pkg (6 oz) chopped ham
8 slices of bacon, crumbled
1 cup mayo
1/4 cup parmesan
1 Tbsp sugar

Layer salad in large clear bowl lettuce, 1 cup cheese, tomatoes, peas, ham and 1/2 bacon.

In a medium bowl mix, parmesan and sugar. Spread mix over salad to seal in flavors; cover. Refrigerate for several hours or overnight.

Sprinkle with remaining cheese and bacon just before serving. Makes 12 servings, 1 cup each.

Salisbury Steak

Salisbury Steak - from Kraft Foods

2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 medium onion, finely chopped
3 egg whites
2 cups water, divided
1 Tbsp. oil
1/2 cup KRAFT Original Barbecue Sauce
1 tsp. Worcestershire sauce
1/4 tsp. black pepper

Mix meat, stuffing mix, onion, egg whites and 1-1/2 cups of the water until well blended. Shape into 8 (5-inch) patties.

Heat oil in large nonstick skillet on medium heat. Add patties; cook 6 min. on each side or until cooked through and golden brown on both sides. Drain fat from skillet.

Combine barbecue sauce, remaining 1/2 cup water, the Worcestershire sauce and pepper; pour evenly over patties. Bring to boil. Reduce heat to low; cover. Cook an additional 5 min. or until sauce is slightly thickened and heated through.

Cream Cheese Chicken and Vegetable Soup

Cream Cheese Chicken and Vegetable Soup - from My Kitchen Cafe (www.melskitchencafe.com)

*Serves 4
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes.

Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.

Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.

Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Rolled Marshmallow Fondant

Rolled Marshmallow Fondant - by Wilton
This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed

Slow Cooker Cranberry Stuffing

Slow Cooker Cranberry Stuffing

1 cup butter

2 cups chopped onion

2 cups celery
1/4 cup parsley
12 1/2 cups dry breadcubes
1 tsp poultry seasoning
1 1/2 tsp sage
1 tsp thyme

1 1/2 tsp salt

1/2 tsp pepper
4 1/2 cups chicken broth

2 eggs, beaten

1/2 cup dried cranberries
1 large apple, cut in bite-size pieces

Melt butter in skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently.

Spoon cooked veggies over breadcubes in large bowl. Add seasoning. Pour enough broth to moisten and mix in eggs. Add dried fruit. Transfer mix in slow cooker.

Cook on high for 45 minutes, reduce heat to low and cook 4 to 6 hours. Mixture will be thoroughly browned and have hard crust on sides.

*Note: To make in oven, prepare as directed using full amount of broth. Transfer to 9x13 baking pan. Bake at 350 uncovered for 45 minutes to 1 hour.

Pumpkin Chocolate Chip cookies

Pumpkin Chocolate Chip cookies - by Jen Taylor

1/2 cup shortening

1 1/2 cups white sugar

1 egg
1 cup canned pumpkin

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 cup walnuts (optional)

1 cup semi sweet chocolate chips

Preheat oven to 350.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in eggs, then stir in pumpkin and vanilla.

Combine flour, baking powder, baking soda, salt, nutmeg and cinnamon; gradually add to cream mixture. Stir in walnuts and chocolate chips.

Drop by teaspoonful onto the cookie sheet. Bake for 15 minutes or until light brown. Make 3 dozen.

Fake Cake

Fake Cake

1 1/2lbs ground beef
2 eggs
2/3 cup seasoned bread crumbs
1/2 cup milk
2 Tbsp ketchup
2 tsp minced onion
2 tsp Worcestershire sauce

Heat oven to 350. Line 12 muffin cups with cupcake liners.

In a bowl, mix together ground beef, eggs, bread crumbs, milk, ketchup, onion and Worcestershire sauce.

Divide in twelve equal portions in the cupcake liners. Bake for 25 to 30 minutes. Cool 10 minutes.

Meanwhile, prepare 2 cups of mashed potatoes, place in resealable bag with star tip, and pipe potatoes on each cupcake after cooled. Sprinkle with minced carrots. Serves 6.

FRENCH'S® CRUNCHY ONION CHICKEN

FRENCH'S® CRUNCHY ONION CHICKEN

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

Ragu® No Boiling Lasagna

Ragu® No Boiling Lasagna - by Ragu

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Pasta Sauce
12 uncooked lasagna noodles

1.Preheat oven to 375°. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.

2.Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups Sauce. Reserve remaining Sauce.

3.Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.

Sour Cream Chili Bake

Sour Cream Chili Bake - by everydayfoodstorage.net

1 lb. Ground Beef
¼ C. Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce
1 envelope Taco Seasoning mix
1/4 C. Dehydrated Onions
1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ C. Fritos
1 ¼ C. Sour Cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole - by Campbell's

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup shredded Cheddar cheese

1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

2.Top with the chicken. Cover the baking dish.

3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Original Rice Krispie Treats

Original Rice Krispie Treats - by Kellog's

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole - by Gweneth

1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

1.Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2.Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4.In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5.Bake in preheated oven for about 40 minutes, or until bubbly.

Easy Chicken Parmesan

Easy Chicken Parmesan - by Kraft Foods

1 jar (24 oz.) spaghetti sauce
6 Tbsp Parmesan Cheese, divided
6 small boneless skinless chicken breast halves
3/4 lb spaghetti, uncooked
1-1/2 cups Mozzarella Cheese, shredded

Heat oven to 375°F.

Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.

Bake 30 minutes or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.

Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Chicken Parmesan

Chicken Parmesan

2 lbs chicken breasts, cut into bite-size pieces

1 egg

1/2 cup milk

1/2 cup Italian seasoned breadcrumbs

Olive Oil

8 oz provolone cheese, shredded

16 oz Alfredo Sauce

Mix eggs and milk. Dip chicken pieces in egg mix and then bread crumbs. Saute breaded chicken in Olive Oil and then place in 9x13 baking dish. Cover with cheese and Alfredo sauce. Bake at 350 for 40 minutes or until done.

Sweet Corn Tomalito

Sweet Corn Tomalito - adapted by Chevy's Fresh Mex

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a microwave-safe dish with cover.

Cook in microwave covered for 7 minutes at 30% power and then 4 minutes at full power. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Cheesy Mini Burgers

Cheesy Mini Burgers - by Kraft Foods

1 lb. lean ground beef
1 cup Shredded Cheddar Cheese, divided
1/2 cup ketchup, divided
1/2 tsp. garlic powder
2 2/3 cups hot cooked rice

Preheat oven to 400°F. Mix meat, 2/3 cup of cheese, 1/4 cup of the ketchup and garlic powder. Shape into 12 balls. Place on foil-covered baking sheet sprayed with cooking spray.

Flatten each ball into patty, about 1/2-inch thick. Bake 15 min. or until cooked through; drain.

Spread remaining ketchup on each patty; sprinkle with remaining cheese. Bake an additional 5 min. or until cheese melts. Serve over rice.

15 Minute Chili Cheeseburger Skillet

15 Minute Chili Cheeseburger Skillet - by Kraft Foods

1 lb. lean ground beef 2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 tsp. chili powder
3 cups chopped broccoli
1/4 cup ketchup

Brown meat in large skillet; drain.

Stir in water, Macaroni and chili powder. Bring to boil; cover. Reduce heat to low; simmer 5 min., stirring twice.

Add broccoli; simmer 5 min. or until macaroni is tender. Stir in Cheese Sauce Mix and ketchup until blended.

Wendy's Chili

Wendy's Chili - by Pam Walk

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (, 1 medium onion)
1/2 cup diced green chili pepper (, 2 chilies)
1/4 cup diced celery (, 1 stalk)
3 medium tomatoes, chopped
2 -3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat. Drain off the fat.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2 to 3 hours. Serves 12.

Easy Southern Banana Pudding

Easy Southern Banana Pudding - from JELL-O

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
30 NILLA Wafers
3 medium bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

Arrange half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.

Refrigerate 3 hours. Store leftover dessert in refrigerator.

Chex Muddy Buddies aka Puppy Chow

Chex Muddy Buddies aka Puppy Chow - from Chex

9 cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Spinach and Strawberry Salad

Spinach and Strawberry Salad

2 bunches spinach, rinsed and torn into bite size pieces
4 cups strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup sugar
1/4 tsp paprika
2 Tbsp sesame seeds
1 Tbsp poppy seeds

In a large bowl, toss together the spinach and strawberries.

In a medium bowl, whisk together oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the spinach and strawberries. Toss to coat. Serves 6.

Velveeta Chili Dip

Velveeta Chili Dip - adapted from Kraft Foods

1 lb. (16 oz.) Velveeta, cut into 1/2-inch cubes
1 can (15 oz.) chili

Microwave ingredients in bowl on High for 5 minutes or until cheese is completely melted and mix is well blended, stirring after 3 min.

Serve with tortilla chips or fresh veggies.

Stuffing Balls

Stuffing Balls - adapted from Kraft Foods

1 lb. ground pork
1 pkg. Stuffing Mix for Chicken
3/4 cup cranberry sauce
1 egg
1 cup water
2 Tbsp. butter, melted

Preheat oven to 325. Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.

Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.

Bake for 20 minutes or until done.

Super 7 Layer Party Dip

Super 7 Layer Party Dip - by Rosaritas

1 (10 ounce) can diced tomatoes with green chilies, drained, reserve juice
1 (16 ounce) can rosarita traditional refried beans
1 (12 ounce) container refrigerated prepared guacamole
1 (16 ounce) container sour cream
1 package taco seasoning mix
1 cup shredded monterey jack and cheddar cheese blend

1 (2 1/4 ounce) can sliced ripe black olives, drained
1/4 cup sliced green onion
tortilla chips

Reserve 1/2 cup drained tomatoes, set aside. Blend remaining tomatoes and reserved juice with beans in small bowl.

Spread bean-tomato mixture into 8x8 inch baking dish or round casserole dish. Top with guacamole.

Blend sour cream and taco seasoning mix together in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions, and reserved tomatoes.

Chill for 2 hours prior to serving. Serve with tortilla chips!

Sweetened Condensed Milk

Sweetened Condensed Milk - from USU Extension

2 cups powdered milk

2 cups sugar

1 cup hot water

2 Tbsp butter

Put milk and water in blender; mix well. Add sugar and butter and blend well; refridgerate. One canned sweetened condensed milk equals 1 1/4 cups milk.

Homemade "Cream" Soup Mix

2 cups powdered milk

3/4 cup cornstarch

1/4 cup instant chicken or beef boullion

2 Tbsp dried onion flakes

1 tsp basil leaves

1 tsp thyme leaves

1/2 tsp pepper

Combine all ingredients, mix well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.

Cream of chicken soup: Combine 1/3 cup "Cream" Soup Mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Subsitute for 1 can of soup in casserole recipes.

Wave Your Flag Cheesecake

Wave Your Flag Cheesecake - from Kraft Foods

4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) Whipped Topping, thawed

Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.

Meanwhile, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in cool whip; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars. Makes 20 servings.

Creamy Cheesecake

Creamy Cheesecake - from Family Circle

2 3/4 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
8 ounces cream cheese, softened
2 cups milk
1 package (3.4 ounces) instant lemon pudding

In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.

Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.

Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.

Cut into 9 squares to serve.

Creamy Chicken and Cheddar Rice

Creamy Chicken and Cheddar Rice - adapted from Kraft Foods

1 lb chicken breasts, cut in strips

1 tsp garlic powder

1 can (15 oz) cream of mushroom soup

1 cup milk

4 cups rice, cooked

2 cups broccoli, chopped

1 cup Cheddar cheese

Spray skillet with non stick cooking spray. Add chicken; cover. Cook 5 minutes or until cooked through. Sprinkle with garlic powder.

Add soup and milk. Bring to boil. Add rice and broccoli; cover. Reduce heat to low; simmer for 5 minutes.

Stir in 1/2 cup cheese; sprinkle with remaning cheese. Serves 4.

Easier than Apple Pie

Easier than Apple Pie - McCormick

1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

Bake 20 minutes or until apples are tender. Cool slightly before serving.

Funeral Potatoes

Funeral Potatoes

2 lbs frozen hashbrowns, thawed

2 cups sour cream

2 cups cheese

1 can cream of chicken soup

1/2 cup green onion (optional)

1 tsp salt

Pepper to taste

1/2 cup butter, melted

1 cup corn flakes, crushed

Combine all ingredients except butter and corn flakes in a 9x13 pan. Pour melted butter on top and sprinkle corn flakes on top. Bake at 350 for 45 minutes. Serves 12. Add ham chunks for main dish.

Chevy's Famous Flour Tortillas

Famous Flour Tortillas - Chevy's Fresh Mex Restraunt

6 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup vegetable shortening, cut into small pieces
2 ½ cups warm water

Place the flour in the bowl of a mixer and add the baking powder and salt, stirring to mix well. Add the shortening. Turn the mixer on low and slowly pour in the water. Mix on low for 90 seconds or until well mixed.

Scrape the dough out of the bowl onto a floured surface. Divide the dough into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes. Divide each half into 8 equal portions. You will now have 16 dough balls. Lightly flour your work surface. With a floured rolling pin, roll each ball into an 8-inch round. Stack the rounds on a baking sheet with plastic wrap between each tortilla. Let the tortillas rest for 10 minutes.

Heat a griddle or large cast-iron skillet over medium heat, and lightly coat with vegetable oil cooking spray. Cook the tortillas on the griddle or in the skillet for 1 minute each side, or until light brown spots form on the surface.

Southwestern White Chili

Southwestern White Chili - adapted from everdayfoodstorage.net

1/4 cup minced onions

4 cloves of garlic (1 tsp garlic powder)

2 tsp cumin

1 tsp oregano

Red Pepper to taste

3 - 15 oz cans Great Northern white beans, rinsed and drained

2 cans diced green chilies

4 cups chicken broth

3 cups chicken, cooked and diced

2 cups Monterey-Jack cheese

Sour Cream

Place all ingredients except for cheese and sour cream in slow cooker and stir. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours.

Mix in cheese until melted. Serve with sour cream and cornbread!

Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo - Adapted from Campbell's Recipes

8 oz linguine or spaghetti noodles

1 cup broccoli flowerets

2 Tbsp butter

1 lb chicken breasts, cut into 1 1/2" pieces

1 can cream of mushroom soup

1/2 cup milk

1/2 cup Parmesan cheese

Pepper to taste

Prepare noodles according to directions in large saucepan. Add broccoli for last 4 minutes of cooking time. Drain noodles and broccoli.

Heat butter in skillet over medium heat. Add chicken and cook until well browned.

Stir soup, milk, cheese, pepper and noodle mix into skillet. Cook until hot and bubbling. Sprinkle with additional parmesan cheese. Serves 4.

30 minute breadsticks

30 minute breadsticks - by Crystal Godfrey

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
Allow to double in size (About 10-15 minutes)
Cook for 10 to 12 minutes or until desired browning is accomplished.
Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

Fake Cake

Fake Cake

3/4 lbs ground sirloin
1 egg
1/3 cup season bread crumbs
1/4 cup milk
1 Tbsp ketchup
1 tsp dried minced onion
1 tsp Worcestershire sauce
1 cup mashed potatoes
carrot minced

Heat oven to 350 degrees. Line 6 muffin tines with cupcake liners. In a bowl, mix together ground sirloin, egg, bread crumbs, milk, ketchup, onion, and Worcestershire sauce. Divide into cupcake liners. Bake for 25 to 30 minutes. Cool for 10 minutes while you make mashed potatoes. Place potatoes in a resealable plastic bag with a star tip, and pipe a swirl of potatoes on each "cupcake." Sprinkle with finely minced carrots. Makes 6 servings.

Rocky Mountain Farmer's Scramble

Rocky Mountain Farmer's Scramble - by potsandpins.com

1/2 stick butter, divided
6 red large red potatoes, diced, peels left on
1 lb. sausage
1 cup ham, diced
6 slices bacon, cut into 1-inch pieces
1 medium onion, diced
6 eggs, beaten
1/2 cup grated Cheddar cheese
Additional toppings: Diced green onions, sour cream, chopped fresh tomatoes, ketchup

In a large skillet over medium-high heat add half the butter, sausage, bacon and onion. Cook until sausage is no longer pink and bacon is crisp. Add both potatoes. Put on lid, turn down heat to medium and cook for 10 to 12 minutes or until potatoes are fork tender. Add the ham, and stir to get up any browned bits that may have stuck to the bottom of the pan - the best part! Scoop everything to one side, add the remaining butter to the skillet and when melted, pour in the eggs. Scramble the eggs and cook until desired doneness. When eggs are done, combine everything in the skillet. Top with cheddar cheese, put lid back on and remove from heat. Let sit for two minutes to allow for cheese to melt. Add additional toppings if desired. Serves 6.

Cupcake Pancakes

Cupcake Pancakes - adapted from America's Test Kitchen Family

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk

Preheat oven to 400 degrees. Prepare cupcake pan by spraying with non-stick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk.
Push the dry ingredients to the side of the bowl, leaving a hole in the middle. Pour the buttermilk mixture into the center and whisk slowly until buttermilk mixture is just mixed in. America's Test Kitchen's tip is to "mix the batter minimally" and to "stop stirring the batter when there are still streaks of flour visible."

Your batter is done...now just put about 1/3 cup in each cup of your pan. Put the pan in the oven and bake about 10 minutes on 400 degrees. At 10 minutes mine came out perfectly. I was able to tell they were done by doing the toothpick test, just like cupcakes!

Maple Syrup Whipped Cream - adapted from America's Test Kitchen

1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoons maple syrup

Whip the cream, sugar, and vanilla in a bowl with a mixer on low speed to dissolve the sugar. Increase speed to high. Whip until soft peaks form. Add the maple syrup and whip for about 10 seconds. It took me just a few minutes total to make the "frosting." Serves 6.

Whole Wheat Bread made by hand

Whole Wheat Bread made by hand - by Jeri Shelton

1 Tbsp yeast
2 cups warm water
2 tsp salt
1 Tbsp honey (or 2 Tbsp sugar)
4 cups whole wheat flour

1/2 cup hot water
3 Tbsp oil
1 Tbsp honey (or 2 Tbsp sugar)
2 cups whole wheat flour

Dissolve yeast in 2 cups warm water. Add salt, honey and four cups of flour to yeast mixture. Mix together until smooth (will be a very thick batter). Cover with a warm moist towel. Let rise until light and bubbly--about one hour.

To this mixture add the hot water, oil and remaining honey and flour. Mix thoroughly--gradually add more flour (1 to 2 more cups) until dough becomes manageable to knead on counter. Dough should be soft and tacky (not sticky and not stiff or dry). When it reaches this point, knead for 10 minutes.

Put dough back into bowl and cover. Let rise another hour until double in size. Punch down and form into loaves. Put into greased loaf pans and let rise until doubled. Back at 350 degrees F for 25-30 minutes. Remove from pans and brush tops with shortening for soft crust. Eat. Groan with pleasure.

German Pancakes

German Pancakes - by me

1/4 cup butter
6 eggs
1 cup flour
1 cup milk

Melt butter in a 9x13 inch glass baking dish in the oven at 425. Meanwhile beat eggs in a medium size mixing bowl. Add flour and milk. Stir until consistency of pancake batter is reached. Pour mix into buttered dish. Bake for 25 minutes or until golden brown. Serve with syrup and side of fruit.

Brown Sugar Syrup

1 cup brown sugar
1/2 cup water
1 Tbsp butter
1/2 tsp vanilla

Combine brown sugar and water. Boil for 2 minutes over medium high heat in a saucepan. Remove from heat and add last two ingredients. Serve immediately.

Skookie

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie - by Suzanne Eliason

2 C. oats
1 ¼ C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 C. butter
1 C. peanut butter
1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs
1 tsp. vanilla
1 C. chocolate chips

Preheat oven to 375 degrees. In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.

Spray Camp Chef Skookie pan (or the dish you found) with cooking spray. Add hand full of dough to skookie. Press onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan. Bake for 10-15 min. or until top of cookie becomes light golden brown. Top with ice cream, caramel sauce and hot fudge/chocolate sauce.

Refried Beans

Frijoles Refritos - by simplyrecipes.com

Pinto beans, prepared Mexican style, are such a staple in our house a week rarely goes by without my mother making up a batch. Although beans have a relatively long shelf life, the older they are the longer you'll have to cook them to get them to soften. Find a source that supplies fresh beans. If you have some that have been sitting around for more than a year, they'll be tough and not as good, you'll need to cook them longer.

"Refried" is actually a misnomer. In this instance, refritos means "well fried", not "refried", though you can certainly reheat the beans as you go through a batch. Before frying them though you'll need to cook them, in water, to soften them. There are basically two ways to initially cook the beans - with a pressure cooker and without. Since we make beans so often, we use a pressure cooker. It greatly cuts down on the cooking time. Here are directions for both methods.
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

Cook the beans in water.

Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Strain the beans from the cooking water.

Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.

Cranberry Chutney

Cranberry Chutney - by Chris

12 oz. bag fresh or frozen cranberries
1 1/4 cup sugar
3/4 cup water
1 large cooking apples, chopped
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce hear; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. Store in fridge. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

Cheesy Ham & Rice Bake

Cheesy Ham & Rice Bake - Adapted from Kraft Foods

2 cups minute white rice, uncooked
1 can (10 3/4 oz) cream of mushroom soup
2 cups milk
1/4 cup mayo
1 cup ham, chopped
2 cups frozen peas
1/2 cup cheddar cheese

Preheat oven to 425. Mix rice, soup, milk, mayo, ham and peas in 2-qt baking dish; cover with foil.

Bake 20 minutes; uncover.

Sprinkle with cheese. Bake uncovered, 10 minutes or until rice is tender and cheese is melted. Let stand 5 minutes before serving.

Note: I usually precook my rice to make sure it's perfect and decrease the milk to 1 cup. Then I continue as directed.