Mashed Potato Casserole


4 c. mashed potatoes
1 c. sour cream
8 oz. cream cheese
1 t. dried chives
¼ t. garlic powder
¼ c. dry bread crumbs
1 T. butter, melted
½ c. shredded cheddar cheese

In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2 qt casserole dish. Combine bread crumbs with butter, sprinkle over potatoes. Bake at 350 for 1 hr. Top with cheese and serve immediately.

Can be made ahead and baked just before serving.

Black Bottom Cupcakes

Cupcakes:
3 c. flour
1/2 c. cocoa
1 t. salt
2/3 c. oil
2 t. vanilla
2 c. sugar
2 t. baking soda
2 c. warm water
2 t. vinegar

Filling:
8 oz. cream cheese
1 egg
1/3 c. sugar
chocolate chips

• Beat topping ingredients well and set aside
• Mix cupcake ingredients well. Batter will be very thin. Fill cupcake tins 2/3 full - do not overfill.
  
• Place about 2 t. topping in the center. Add 6-8 chocolate chips per cupcake.
• Bake at 350 for about 18 minutes.

These freeze well if you can keep them around that long! Makes 3 dozen standard cupcakes.
You can also make 8-9 dozen mini cupcakes (bake ~12 minutes).

Taco Tot Casserole

1 lb. lean ground beef
1 pkg. taco seasoning
1 can corn w/ pepper, drained (I just used regular 'ole corn w/ no salt added)
1 can condensed nacho cheese soup (I had never heard of this, and could not find it, so I used cream of cheddar soup by Campbell's)
4 c. frozen Tator Tots
Salsa and Sour Cream, optional

• Preheat oven to 375 degrees
• Cook meat w/ taco seasoning according to pkg. directions
• Spoon meat into an ungreased 11x17 inch baking dish or a 2 qt. casserole dish
• Spoon corn over meat; spread soup over corn
• Arrange the frozen tots in a single layer over the soup
• Bake 40-45 minutes or until potatoes are lightly browned and the mixture is bubbly
• Serve w/ salsa and sour cream if desired

Baby Back Ribs Like Applebee's

3 racks pork baby back ribs, cut in half
1 c. ketchup
1/4 c. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 t. liquid smoke
1/2 t. salt

• Place ribs in a large pot and fill with enough water to cover them.
• Bring water to a boil, reduce heat. Cover and simmer for 1 hour, or until ribs are fork tender.
• While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
• Place boiled ribs, meat side down, on a broiler pan.
• Brush with half the sauce mixture and broil 4-5 inches from heat for 6-7 minutes.
• Turn ribs over, brush with remaining sauce, and broil and additional 6-7 minutes, or until edges are slightly charred.
  

Parmesan Crusted Chicken


4 (small) pieces of boneless, skinless chicken
1/4 C whole wheat flour
1/4 C grated Parmesan cheese
1/8 C butter
1/4 C milk
2 tsp oregano
2 tsp basil
1 tsp black pepper
1 tsp garlic

• Preheat oven to 400 degrees. Melt butter in oven in pan (I used an 8x8 baking pan). While butter is melting, mix all other ingredients except milk and chicken.
• When butter is melted, dip chicken first in milk, then coat generously in flour mixture, then dip in butter. Place chicken in pan to be baked. Repeat with remaining pieces of chicken.
• Bake at 400 degrees. Cooking time will vary depending on the thickness of the chicken. Check it after about 15 minutes.
  

Pumpkin Cream Cheese Muffins

FILLING:

1 package (8 ounces) cream cheese, softened

1 egg

1 tablespoon sugar

MUFFIN:

2-1/4 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1/2 cup canola oil

24 pecan halves, optional

• For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
• Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
• Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Crock-Pot Chicken & Dumplings

From Campbell's Kitchen

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

Ingredients:

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.

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.

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.

Chocolate-Covered Oreo Cookie Cake

Ingredients:

For the Cake:

• 24 Oreo cookies, chopped (you will need a full package, the rest will be used for the filling)
• 1/3 cup semisweet chocolate chips
• 1/3 cup all-purpose flour
• ¼ cup butter
• 1 package chocolate cake mix (the richer the better), and ingredients called for on the package

For the Chocolate Mousse Icing:

• 1 teaspoon gelatin powder, unsweetened
• 1 tablespoon cold water
• 2 tablespoons hot water
• ½ cup sugar
• ¼ cup unsweetened cocoa powder
• 1 cup heavy cream, chilled
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

For the Buttercream Filling

• ¼ cup vegetable shortening
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1/8 cup milk
• ¼ teaspoon almond extract
• ¼ t. vanilla extract
• The rest of the package of Oreos, chopped finely
  
  
  To Make the Cake:
  
  Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. In a large bowl, combine the chopped cookies, chocolate chips, flour, and butter. Sprinkle one-quarter of the cookie mixture in the bottom of one pan, repeat with the other pan. Set aside.
  Mix the cake up according to package directions. Pour one-quarter of the cake batter over the cookies in one pan, repeat in the other. Divide up the remaining cookie mixture between the two pans and sprinkle over the cake batter in both pans. Top off the pans with the remaining cake batter and bake for 30-40 minutes or until cake is done.
  Once removed from the oven, let the cakes sit for 15 minutes, then remove to wire rack. Cool completely.
  
  
  To Make the Buttercream Filling:
  
  Beat the shortening and butter in a mixing bowl. Add sugar, milk, and the extracts slowly; mix until blended. Beat at medium speed until fluffy. Add the rest of the package of Oreos to the mixture. Chill.
  
  
  To Make the Chocolate Mousse Icing:
  
  In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Add the hot water; whisk until gelatin in completely dissolved and the mixture is clear. Cool slightly.
  Stir together the sugar and cocoa in a large bowl, add whipping cream and vanilla. Beat on medium speed until the mixture is stiff. Pour in gelatin mixture, beat until well blended. Chill.
  
  
  
  
  Once everything is chilled, arrange the bottom cake layer on a cake dish. Put the buttercream filling on top of the bottom cake layer (you’ll have to lay it on pretty thick, but the filling holds up nicely if the cake is refrigerated). Place the other cake layer on top. Frost the top and sides with the chocolate mousse icing. You may want to sprinkle more cookie crumbs on top, or make a pretty design with chocolate syrup.
  
  

Rosemary Bread

1 c. water
3 T. olive oil
1- 1/2 t. white sugar
1- 1/2 t. salt
1/4 t. Italian Seasoning
1/4 t. ground black pepper
1 T. dried rosemary
1-1/2 c. bread flour
1 c. whole wheat flour
1- 1/2 t. active dry yeast

Bake in your bread machine or use the dough cycle and bake in the oven at 375 degrees for about 30 minutes or until loaf is browned and makes a hollow noise when thumped.

This bread is wonderful with olive oil and dipping spices!


To mix the dough by hand, combine yeast + 1/4 c. warm water, wait 10 min. Add flour, salt, sugar, and oil; knead for several minutes. Add the herbs & pepper and knead some more. Let rise an hour or so in an oiled, covered bowl in a warm place. Punch down, let rise another hour. Bake at 375 until browned.

Red Ribs (also works on Pork Tenderloin) - For the Slow Cooker

2 lbs. pork tenderloin OR country-style pork spareribs, cut into serving piececs of 3-4 ribs
1/4 c. ketchup
2 T. soy sauce
2 T. lemon juice
2 T. honey
1 T. brown sugar
1 clove garlic, crushed
1 T. freshly grated ginger

Arrange the rib portions in the slow cooker. Combine the ketchup, soy sauce, lemon juice, honey, brown sugar, garlic, and ginger in a small bowl and mix until smooth; spoon over meat. If you have a round cooker, stack the ribs with sauce in between. Cover and cook on low 7-9 hours, until the meat is tender and starts to separate from the bone. Serve immediately.

Blueberry Orange Cheesecake

1-1/2 cups graham cracker crumbs

2 tablespoons all-purpose flour

2 tablespoons brown sugar

6 tablespoons butter, melted

FILLING:

4 cups cream-style cottage cheese, undrained

1-1/2 cups sugar

1/2 cup all-purpose flour

3/4 cup heavy whipping cream

3 tablespoons orange juice concentrate

1/2 teaspoon vanilla extract

1/8 teaspoon salt

5 eggs

TOPPING:

1 cup (8 ounces) sour cream

2 tablespoons confectioners' sugar

1 cup fresh blueberries

Fresh mint, optional

• In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
• In a blender, cover and process cottage cheese until smooth.
• Transfer to a large mixing bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
• Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
• In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired.

Yield: 12 servings.

Fruit Pizza

1 tube sugar cookie dough
2-8 oz. packages cream cheese
1 cup powered sugar
1 8 oz tub cool whip, thawed
1 cup pineapple juice
1 cup orange juice
2 T. cornstarch
1 ½ cup strawberries, sliced
2 kiwi fruit, peeled and sliced
2 bananas, peeled and sliced
1 cup fresh blueberries

• Roll out cookie dough into a circle the size of your pizza pan. A 14-16” pan works best. Place on greased pan, and bake about 15 minutes, until lightly browned. Let cool.
• Make glaze: Mix together orange and pineapple juice in a small saucepan. Stir in cornstarch, and heat, stirring until mixture thickens. Set aside to cool.
• Mix together softened cream cheese and powdered sugar until smooth. Fold in Cool whip. Spread over cooled crust.
• Arrange fruit on cream filling, in a pleasing design. Spread cooled glaze over fruit. Chill until ready to serve.
  
  

You can substitute any fresh seasonal fruit. Try peaches, any fresh berry, mandarin oranges, grapes...

Pizza Pancakes

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper

1 can (8 ounces) pizza sauce, warmed

• In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce.
  

Yield: 14 pancakes.