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.