Tuesday, September 25, 2007

From Campbell's Kitchen

Prep Time: 20 min. - Cook Time: About 8 hr.


1 1/2 lb. skinless, boneless chicken breasts cut into 1" pieces
2 medium Yukon gold potatoes cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream
of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

  • PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
  • MIX soup, water, thyme and black pepper. Pour over all.
  • COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
  • MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.

*Or on HIGH 4 to 5 hr.

Friday, September 21, 2007

Banana Oat Breakfast Cookies

1 large banana, mashed (1/2 cup)
1/2 cup chunky peanut butter
1/2 cup honey
1 t. vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
2 t. ground cinnamon
1/4 t. baking soda
1 cup dried raisins or craisins

  • Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray, set aside.
  • In a large bowl, stri together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda, Stir the oat mixture into the banana mixture until combined. Stir in raisins or craisins.
  • Using a 1/4 cup measure, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin spatula dipped in water, flatten and spread each mound of dough to about 1/2 inch thick.
  • Bake, one sheet at a time, for 14-16 minutes or until browned. Transfer to wire racks to cool completely.
  • Freeze if the cookies will not be eaten within three days.
Cowpoke Chili

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 can (15-1/2 ounces) hot chili beans

1 can (15 ounces) black beans, rinsed and drained

2 tablespoons sugar

1 tablespoon butter

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes

Dash cayenne pepper

2 cups frozen lima beans, thawed

Cherry tomatoes, fresh oregano and small chili peppers, optional

In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredient. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired.

Yield: 7 servings.

PB&J Spirals

1 tube (8 ounces) refrigerated crescent rolls

8 teaspoons creamy peanut butter

8 teaspoons grape jelly

1/4 cup chopped unsalted peanuts

2 tablespoons confectioners' sugar

  • Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts.
  • Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape.
  • Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Serve warm.

Yield: 8 servings.
Sausage Swiss Muffins

8 ounces pork sausage
1-3/4 cups biscuit/baking mix
3/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1 egg
1/2 cup milk
1/2 cup shredded Swiss cheese

  • In a small skillet, cook sausage over medium heat until no longer pink; drain.
  • Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage.
  • Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Yield: 9 muffins.

Monday, September 03, 2007

Cheesecake Brownies

For the brownies:

4 squares unsweetened chocolate, chopped
1/2 c. butter
2 T. unsweetened cocoa powder
1 T. instant coffee granules
1-1/3 granulated sugar
1 t. vanilla
1/4 t. salt
3 eggs
1 c. all-purpose flour

For the topping:

4 oz. cream cheese, softened
1/4 c. granulated sugar
1 egg
1 T. lemon zest
1 T. lemon juice

For the brownie: in a saucepan over low heat, combine chocolate, butter, cocoa, and coffee granules, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar, vanilla, and salt. Whisk in eggs, one at a time, mixing well after each addition. Stir in flour, mixing until smooth. Spread evenly in a 9-inch square greased cake pan.

For the topping: Beat cream cheese, sugar, egg, lemon zest, and juice until smooth. Spread evenly over unbaked base.

If desired, scatter 1-1/4 cups raspberries over the top.

Bake in a preheated 350-degree oven just until set, 40-45 minutes. Let cool completely in pan. Chill overnight. Cut into sqaures.
Spinach Salad with Bacon Dressing

1 lb. fresh spinach, ripped
1/4 lb. fresh, raw mushrooms
1/4 c. scallions, thinly sliced
1 green pepper, chopped
2 hard-cooked eggs, diced
6-8 strips of bacon, cooked and crumbed (save drippings for dressing)

Toss gently.

For the dressing, combine 2 T. of the bacon drippings, 1/2 cup salad oil, 3 T. cider vinegar, and 3 T. honey. For best results, serve immediately.
French Dip Sandwiches in the Crock Pot

2 c. water
1/2 c. soy sauce
4 whole peppercorns
1 t. dried rosemary
1 t. dried thyme
1 bay leaf
1 t. garlic powder
3 lb. boneless beef chuck roast, trimmed
8 French or Sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in cooker and cover.
Cook on high 5-6 hours or until beef is tender. Remove from broth and shred with a fork or slice thinly. Pour broth in small bowls for dipping. Serve on rolls. If desired, top with swiss cheese, sauteed onions, and peppers.