Green Bean Casserole

Campbell's Kitchen

Prep: 10 minutes
Bake: 30 minutes
Serves: 6

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Tip:
For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Nutrition Information
Nutritional Values per Serving
Using Campbell's® Condensed Cream of Mushroom Soup: : Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%DVNutritional Values per Serving
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 148, Total Fat 8g, Saturated Fat 2g, Cholesterol 3mg, Sodium 431mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 7%DV, Iron 3%DVNutritional Values per Serving
Using Healthy Request® Cream of Mushroom Soup: : Calories 149, Total Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Sodium 346mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 10%DV, Iron 3%DV

Buttercream Icing

Wilton

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Peanut Butter Brownie Cupcakes

Paula DeenFood Network

Directions

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Caramels

Elaine Schofield
Lakeview 1st Ward

1 cup butter
1 1/2 cups white corn syrup
2 cups sugar
1 can sweetened condensed milk

Melt butter in a large, heavy saucepan. Add corn syrup then carefully add sugar, stirring so that you do not get sugar crystals on the sides of the pan. Bring to a full boil then turn the heat down to medium. Gradually add the sweetened condensed milk, stirring constantly. Continue stirring until the mixture reaches 232 degrees (Lakeview, Utah altitude). This is just a few degrees above soft ball. Pour immediately into a buttered 9x9x2 inch pan (9x13 works as well). Cool then cut into squares and wrap in waxed paper.

Variations:
*substitute 1 cup of brown sugar for one of the cups of white sugar
*add 2 squares of baking chocolate when adding sugar to make chocolate caramels
*add 2 teaspoon anise extract and 2 Tablespoons black paste food coloring when the caramels are cooked to make licorice caramels.

If thermometer in water boils at less than 212 subtract difference from recipe. Soft ball is 228 degrees in Lakeview.

Chocolate Chex Caramel Crunch

General Mills

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

In 2-cup microwavable cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in tightly covered container.

16 servings (1/2 cup each)

Chicken Gary

Mom
Daily Herald Newspaper

6 chicken breasts
flour
1/4 cup butter
1/4 cup dried onion flakes
salt & pepper to taste
2 pints whipping cream
1/2 to 1 cup Parmesan cheese

Coat each piece of chicken in flour and place in 9x13 pan. Melt butter and pour over chicken. Sprinkle with onions and salt & pepper. Pour cream over chicken and sprinkle liberally with Parmesan cheese.

Bake at 400 degrees for 15 minutes. Cover with aluminum foil and turn oven down to 325 degrees. Bake chicken for 25 more minutes.

Serve over rice with a side of broccoli and a spinach salad.

NOTE: Mom made this first and said it was too much cream for a 9x13 pan. It almost went over the sides. I decided to divide the chicken into two pans and then continue as directed. It worked well. Since I did not have onion flakes and I have two girls that won't eat onion I decided to grate some onion over the chicken. It worked well. No one knew the difference!

Honey Chicken

Kristie Tomlinson

4 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Bisquick
2 teaspoons ginger
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons vegetable oil

Mix Bisquick, ginger, salt and pepper. Coat chicken in honey, then dip and coat in Bisquick mix. Lightly brown on both sides in oil (heat oil on medium heat. Cook chicken about 1 minute on each side). Place in 9x13 pan lined with foil. Bake at 350 for 20-30 minutes.

Cheesy Chicken & Broccoli Bake

Kraft/Velveeta


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.
BAKE 40 min. or until chicken is done.

Kraft Kitchens Tips:

Substitute 3/4 cup CHEEZ WHIZ Cheese Dip for the VELVEETA.

Chicken & Green Bean Bake
Omit VELVEETA. Prepare as directed, using STOVE TOP Traditional Sage Stuffing Mix and substituting frozen green beans for the broccoli.

Substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.

Maple Teriyaki Salmon Fillets & Noodle Rice Pilaf

Taste of Home

1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons soy sauce
2 tablespoons finely chopped onion
2 garlic cloves, minced
4 salmon fillets (about 2 pounds)

In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for 1-3 hours.

Drain and discard marinade. Broil salmon 4-inches from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently. Yield: 4 servings.

Noodle Rice Pilaf
Taste of Home

1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or vermicelli
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

In a large saucepan, cook and stir the rice and noodles in butter for 3-4 minutes or until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.

Taco Ring

Pampered Chef

1 lb ground beef
1 pkg taco seasoning mix
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 8 oz refrigerated crescent rolls

Garnish:
Green bell pepper
Salsa
Lettuce
Tomato
Chopped onion
Pitted ripe olives
Sour Cream

Preheat oven to 375. Brown ground beef and drain grease. Stir in taco seasoning, water and cheese. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.

Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end. Bake 20 to 25 minutes or until golden brown. You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

Frappe

Blackburn Family

1 large package Lime Jello
2 cups water
3 cups sugar
8 cups milk
7-up

Dissolve package of jello in 2 cups boiling water. Add 3 cups of sugar. Stir to completely dissolve, then thoroughly cool.

Add 8 cups milk. Mix well and freeze. Soften and mix with beaters adding 7-up to consistency to serve.

Cheeseball

Mom

8 oz. Cream Cheese
1/2 teaspoon buttermilk Ranch dressing mix
Longhorn Cheese, lots - finely grated
Pecans - finely chopped

Mix all ingredients together and form into a ball. Roll in finely chopped pecans.

Chicken Taco Salad

Mom

1 large can chicken
1 package chicken taco seasoning
1/2 cup water
1 can black beans, drained & rinsed
1 can corn
lettuce
3 tomatoes, chopped
1 cup shredded cheddar cheese, or Mexican style
1 cup ranch
1/2 cup salsa
Tortilla chips, lime flavored

Put chicken in a saute pan. Mix seasoning in 1/2 cup water and add to chicken, stir and bring to a boil. Reduce heat and simmer until most of liquid is absorbed. Stir in beans and corn, cover pan and heat through. Let cool. Toss lettuce, tomato and cheese. Stir in cooled chicken mix. Stir together ranch dressing and salsa, pour over salad and serve over crushed tortilla chips.

Can add sliced olives, guacamole or sour cream. If not using lime flavored chips, drizzle with 1 Tablespoon lime juice.

Cheesecake Brownies

Deb @ smittenkitchen.blogspot.com
she adapted it from Gourmet June 2007

BROWNIE BATTER:
1 stick (1/2 cup or 4 oz.) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

CHEESECAKE BATTER:
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

PLUS:
1/2 cup semisweet chocolate chips

Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

SLICING TIP (from Deb):

I like to chill my brownies until they are almost frozen before cutting them. It makes it much easier to get a clean slice. Both of the photos on here are from smitten kitchen. My swirling did not look that good and neither did my finished brownies, but they still taste yummy!

Super Sloppy Joes

Taste of Home

2 lbs. ground beef
1/2 cup onion, chopped
2 celery ribs, chopped
1/4 cup green pepper, chopped
1 2/3 cups crushed tomatoes
1/4 cup ketchup
2 tablespoons brown sugar
1 Tablespoon vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
8-10 hamburger buns

In a large skillet over medium heat, cook beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain. Add the next 9 ingredients; mix well. Simmer, uncovered for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto a bun.