Slow Cooker Herbed Beef Stroganoff

SLOW COOKER HERBED BEEF STROGANOFF

2 lb beef stew meat
1 pkg. (8 oz.) sliced fresh mushrooms
1 large onion, cut lengthwise in half, then cut crosswise into slices
1/4 tsp. pepper
1 Tbsp. beef bouillon granules
1 bag (16 oz.) wide egg noodles
1 container (8 oz.) sour cream
1 tsp. dried thyme leaves
1 Tbsp. all-purpose flour
1 large tomato, chopped (1 cup)

In 3 1/2- to 4-quart slow cooker, place beef, mushrooms, onion, pepper and bouillon granules. Cover and cook on Low heat setting 8 to 9 hours. About 20 minutes before serving, cook and drain noodles as directed on package. Gently stir sour cream and thyme into drained noodles. Sprinkle flour over beef mixture in cooker; gently stir into mixture. Increase heat setting to High. Cover and cook 3 minutes. Serve beef mixture over noodles; top with tomato. Makes 8 servings.

Recipe from Betty Crocker

Slow Cooker Mushroom Swiss Steak and Gravy

SLOW COOKER MUSHROOM SWISS STEAK AND GRAVY

1 large onion, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 can (4 oz.) mushroom pieces and stems, drained
1 1/2 lb boneless beef round steak, cut into serving-size pieces
1/4 tsp. pepper
1 can (18 oz.) vegetable classics creamy mushroom soup
1 can (8 oz.) tomato sauce

In 3- to 4-quart slow cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover; cook on Low heat setting 8 to 10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef. Makes 6 servings.

Recipe from Betty Crocker.

Vegetable-Chicken Stir Fry

VEGETABLE-CHICKEN STIR FRY

1 cup uncooked long-grain white rice
2 cups water
1 cup chicken broth
1 Tbsp. oyster sauce
1/2 tsp. sugar
3 tsp. cornstarch
3/4 lb. chicken breast strips for stir-frying
1/2 tsp. ginger
1/4 tsp. salt
1 Tbsp. oil
1 cup fresh snow pea pods
1 cup fresh mushrooms, sliced
1/2 medium red bell pepper, cut into 2x1/4-inch strips
1 garlic clove, minced

Cook rice in water as directed on package. Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 tsp. of the cornstarch; blend well. Set aside. In medium bowl, combine chicken, ginger, salt and remaining 1 tsp. cornstarch; mix gently to coat. Set aside. Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center. Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice. Makes 4 servings.

Recipe from Betty Crocker.

Chicken, Mushroom and Asparagus Stir-Fry

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

1 cup uncooked regular long-grain white rice
2 cups water
2 Tbsp. vegetable oil
1 lb. chicken breast strips for stir-frying
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 pkg. (8 oz.) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Cook rice in water as directed on package. Meanwhile, in wok or 10-inch skillet, heat 1 Tbsp. of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate. Add remaining 1 Tbsp. oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender. Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot. Makes 4 servings.

Recipe from Betty Crocker

Buffalo Chicken Fingers

BUFFALO CHICKEN FINGERS

1/4 cup buffalo wing hot sauce
1 1/4 cups plain panko crispy bread crumbs
1/2 tsp. paprika
1/4 tsp. salt
2 Tbsp. butter or margarine, melted
1 lb. boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips
Blue cheese dressing, if desired
Celery sticks, if desired

Heat oven to 425 degrees. Line cookie sheet with foil; spray foil with cooking spray. In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet. Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks. Makes 8 servings.

Recipe from Betty Crocker.

Luscious Key Lime Dessert

I made this one for Easter this year and it definitely was a hit!! I think it would also be good switching it over to strawberry!

LUSCIOUS KEY LIME DESSERT

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 cans (14 oz. each) sweetened condensed milk
3/4 cup Key lime juice or lime juice
2 containers (8 oz. each) frozen whipped topping, thawed
2 containers (6 oz. each) Key lime pie yogurt
Few drops green food color, if desired
1 Tbsp. grated lime peel
1/2 cup fresh berries (blueberries, raspberries, strawberries)

Heat oven to 350 degrees. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool. In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set. To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert. Makes 20 servings.

Recipe from Betty Crocker.

Ham & Pasta Skillet

HAM & PASTA SKILLET

1 can (10 3/4 oz.) condensed broccoli cheese soup
2 cups broccoli florets or 1 pkg. (10 oz.) frozen broccoli cuts, thawed
1 cup milk
1 Tbsp. spicy brown mustard
1 1/2 cups cooked ham cut into strips
2 1/4 cups medium shell-shaped pasta, cooked and drained

Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender. Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling. Makes 4 servings.

Recipe from Campbell's.

Calzone

CALZONE

1 loaf (1 lb.) frozen white bread dough, thawed
1/2 cup Italian sausage & garlic Italian sauce or mini meatball Italian sauce
1 1/2 cups shredded mozzarella cheese (about 6 oz.)

Heat the oven to 400 degrees. Roll the dough into a 14-inch circle on a lightly floured surface. Place the dough on a greased baking sheet. Spread the sauce over half of the dough to within 1-inch of the edge. Top with the cheese. Fold the dough in half over the filling. Crimp the edges to seal. Bake for 20 minutes or until it's golden. Let stand for 5 minutes. Serve with additional sauce. Makes 4 calzones.

Recipe from Campbell's.

Swiss 'n Chicken Casserole

SWISS 'N CHICKEN CASSEROLE

4 cups chopped cooked chicken
2 cups croutons
1-1/2 cups shredded Swiss cheese
2/3 cup Miracle Whip
1/2 cup milk
4 stalks celery, sliced
1/4 cup chopped onions

Heat oven to 350 degrees. Combine ingredients. Spoon into 2-qt. casserole. Bake 40 minutes or until heated through. Makes 6 servings.

Recipe from Kraft Foods.

Southwest Chicken Bake

SOUTHWEST CHICKEN BAKE

2-1/2 Tbsp. (1/2 of 1-1/4-oz. pkg.) taco seasoning mix
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 Tbsp. zesty Italian dressing
1 cup canned no-salt-added black beans, rinsed
1/2 cup frozen corn
2 green onions, chopped
1 cup thick 'n chunky salsa
1/2 cup Mexican style finely shredded four cheese
2-2/3 cups hot cooked long-grain brown rice

Heat oven to 375 degrees. Add seasoning mix to chicken in medium bowl; toss to evenly coat. Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa. Bake 20 minutes. Top with cheese; bake 5 minutes or until melted. Serve over rice. Makes 4 servings.

Recipe from Kraft foods.

Chocolate Cream Delight

CHOCOLATE CREAM DELIGHT

1 cup chocolate wafer crumbs
1 Tbsp. sugar
2 Tbsp. butter, melted
2 pkg. (1.3 oz. each) cook-and-serve chocolate pudding mix
3-1/2 cups milk
3 oz. cream cheese, cubed
2 cups whipped topping
2 Tbsp. chopped pecans

In a small bowl, combine the wafer crumbs, sugar and butter; press onto the bottom of an 8-in. square dish coated with cooking spray. Cover and refrigerate. In a large saucepan, combine the pudding mixes and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool slightly. Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set. Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares. Yield: 9 servings.

Recipe from Taste of Home

Sausage-Stuffed Green Peppers

SAUSAGE-STUFFED GREEN PEPPERS

1 Tbsp. vegetable oil
1 lb. sweet Italian pork sausage, casing removed
1 medium onion, chopped (about 1/2 cup)
1 tsp. dried oregano leaves, crushed
1 cup shredded part-skim mozzarella cheese (about 4 oz.)
4 medium green peppers, cut in half lengthwise and seeded
2 cups traditional Italian sauce or tomato, basil & garlic Italian sauce

Heat the oven to 400 degrees. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat. Stir the onion and oregano in the skillet and cook until the onion is tender. Stir in the cheese. Arrange the pepper halves, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the pepper halves. Pour the sauce over the filled pepper halves. Cover the baking dish. Bake for 40 minutes or until the peppers are tender. Makes 8 servings.

Easy Pasta Primavera

EASY PASTA PRIMAVERA

2 Tbsp. cornstarch
1 3/4 cups chicken broth
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
1/2 of a 1 lb. package thin spaghetti, cooked and drained (about 4 cups)
3 Tbsp. grated Parmesan cheese

Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth. Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese. Makes 4 servings.

Awesome Grilled Cheese Sandwiches

AWESOME GRILLED CHEESE SANDWICHES

1 pkg. (11.25 oz.) garlic texas toast
6 slices fontina cheese or fresh mozzarella cheese (about 6 oz.)
6 thin slices deli smoked turkey (about 4 oz.)
3 thin slices prosciutto (about 2 oz.)
1 jar (12 oz.) roasted red peppers strips, drained

Top 3 bread slices with half the cheese, the turkey, prosciutto and peppers. Top with the remaining cheese and bread slices. Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until lightly browned and the cheese is melted. Makes 3 sandwiches.

Cherry Swirl Coffee Cake

CHERRY SWIRL COFFEE CAKE

Coffee Cake
4 cups Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 can (21 oz.) cherry pie filling

Glaze
1 cup powdered sugar
1 to 2 Tbsp. milk

Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool. Makes 18 servings.

Ham, Pineapple and Cheddar Quiche

HAM, PINEAPPLE AND CHEDDAR QUICHE

Crust
3 Tbsp. butter or margarine, softened
1 1/4 cups Bisquick mix
2 Tbsp. boiling water

Filling

1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3/4 cup finely chopped cooked ham (4 oz)
3 medium green onions, sliced (3 Tbsp.)
1 can (8 oz) pineapple tidbits in juice, well drained
3 eggs
3/4 cup half-and-half
1/4 tsp. white pepper

Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate. Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour into crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Cheesy Buttery Puff

CHEESY BUTTERY PUFF

10 Ritz Crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb. (4 oz.) Velveeta, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed, softened
4 eggs, separated
3 Tbsp. chopped fresh chives

Heat oven to 375 degrees. Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. Microwave milk, Velveeta and cream cheese in large microwaveable bowl on high 1-1/2 minutes or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into Velveeta mixture. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into Velveeta mixture. Pour into prepared dish. Bake 20 to 25 minutes or until puffed and golden. Serve immediately. Makes 6 servings.

Baked Crab Rangoon

BAKED CRAB RANGOON

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup mayonnaise
12 won ton wrappers

Heat oven to 350 degrees. Mix first 4 ingredients. Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. Bake 18 to 20 minutes or until edges of cups are golden brown and filling is heated through. Makes 12 servings.

Caramel-Nut Cheesecake

CARAMEL-NUT CHEESECAKE

2 cups graham cracker crumbs
1 cup cocktail peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
2 tsp. vanilla
1 cup sour cream
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 350 degrees. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 minutes. Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust. Bake 35 minutes or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. Use foil handles to lift cheesecake from pan before cutting to serve. Makes 16 servings.

Barbecue-Bacon Party Spread

BARBECUE-BACON PARTY SPREAD

2 pkg. (8 oz. each) cream cheese, softened
1/2 cup barbecue sauce
1 pkg. (2.1 oz.) fully cooked bacon, chopped
1 small tomato, chopped
1/2 cup chopped green peppers
3 green onions, sliced
1 cup Shredded Cheddar Cheese

Spread cream cheese on large platter; drizzle with barbecue sauce. Top with all remaining ingredients. Serve with various crackers. Makes 4 1/3 cups.

Cheesy Pepperoni Pulls

CHEESY PEPPERONI PULLS

4 oz. pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape tomatoes
1/4 cup zesty Italian Dressing
1 cup Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza crust

Heat oven to 400ºF. Combine first 5 ingredients in 13x9-inch baking dish sprayed with cooking spray; top with cheese. Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place over cheese. Bake 30 minutes or until golden brown; cool 10 minutes. Loosen edges from side of dish; invert onto platter. Carefully remove dish. Makes 6 servings.

Candy Bar Cheesecake

CANDY BAR CHEESECAKE

1 1/2 cups finely crushed vanilla wafer cookies (38 cookies)
1/2 cup chopped peanuts
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla
3 eggs
3/4 cup whipping (heavy) cream
3 bars (2.07 ounces each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped
1/2 cup whipping (heavy) cream

Heat oven to 325ºF. In medium bowl, mix cookie crumbs, peanuts and butter. Press evenly in bottom of springform pan, 9x3 inches. In large bowl, beat cream cheese until smooth. Gradually beat in sugars and vanilla until smooth. Beat in eggs, one at a time. Beat in 3/4 cup whipping cream. Pour over crust. Bake cheesecake 1 1/4 to 1 1/2 hours or until center is set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours. In 1-quart saucepan, melt candy bars over low heat, stirring occasionally. Stir in 1/2 cup whipping cream until smooth. Cool slightly. Remove side of pan. Serve sauce with cheesecake. Makes 16 servings.

*Recipe from Betty Crocker

Easy Pumpkin Cheesecake

EASY PUMPKIN CHEESECAKE

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 pkg. (8 oz) cream cheese, cut into 16 pieces, softened
1/4 tsp. vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick mix
1 1/2 tsp. pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator. Makes 8 servings.

*Recipe from Betty Crocker

Taco Soup

TACO SOUP

1 can (19 oz) hearty tomato soup
1/2 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 can (4.5 oz) chopped green chiles
1/4 cup shredded Monterey Jack cheese (1 oz)
1/4 cup crushed corn chips

In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot. Top individual servings with cheese and corn chips. Makes 2 servings (1 1/2 cups each).

*Recipe from Betty Crocker

Cheesy Italian Tenderloins

CHEESY ITALIAN TENDERLOINS

4 beef tenderloin steaks, about 1 inch thick (about 1 pound)
1 Tbsp. olive or vegetable oil
1/4 tsp. garlic salt
1 roma (plum) tomato, seeded and chopped (1/4 cup)
1/4 cup chopped fresh or 2 teaspoons dried basil leaves
1/4 cup shredded mozzarella cheese (1 ounce)

Set oven control to broil. Place beef on rack in broiler pan. Brush each side of beef with oil; sprinkle with garlic salt. Broil with tops 4 to 6 inches from heat 10 to 15 minutes for medium doneness, turning once, or until desired doneness. Remove broiler pan from oven. Sprinkle beef with tomato, basil and cheese. Broil about 1 minute or just until cheese begins to melt. Serve immediately. Makes 4 servings.

*Recipe from Betty Crocker

Slow Cooker Cheesy Italian Tortellini

SLOW COOKER CHEESY ITALIAN TORTELLINI

1/2 lb lean (at least 80%) ground beef
1/2 lb bulk Italian sausage
1 container (15 oz) refrigerated marinara sauce
1 cup sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 pkg. (9 oz) refrigerated cheese-filled tortellini
1 cup shredded mozzarella cheese or pizza cheese blend (4 oz)

In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker. Cover; cook on Low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender. Makes 4 servings.

*Recipe from Betty Crocker

Chicken Tortilla Casserole

CHICKEN TORTILLA CASSEROLE

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes. Makes 8 servings.

*Recipe from Betty Crocker

Slow Cooker Easy Italian Meatball Stew

SLOW COOKER EASY ITALIAN MEATBALL STEW

1 (16-oz.) pkg. frozen cooked Italian meatballs, thawed
1 cup frozen pearl onions
1/2 tsp. salt
2 (14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
2 Tbsp. all-purpose flour
2 Tbsp. water
2 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained
1 oz. (1/4 cup) shredded fresh Parmesan cheese

In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well. Cover; cook on low setting for 6 to 8 hours. About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese. Makes 4 (1 1/2-cup).

*Recipe from Betty Crocker

Reuben Casserole

REUBEN CASSEROLE

3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 Tbsp. yellow mustard
1 pkg. (7.2 oz.) roasted garlic mashed potatoes
1 pkg. (6 oz.) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 oz.) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 Tbsp. caraway seed, if desired

Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. Bake uncovered about 20 minutes or until cheese is golden brown. Makes 9 servings.

*Recipe from Betty Crocker

Slow Cooker Corned Beef Brisket With Horseradish Sour Cream

CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 tsp. crushed red pepper flakes
1 cup chicken broth
1 Tbsp. Worcestershire sauce
1/2 cup sour cream
1 Tbsp. cream-style prepared horseradish
2 Tbsp. chopped fresh parsley

In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef. Cover and cook on Low heat setting 8 to 9 hours or until beef is tender. Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion. Makes 8 servings.

*Recipe from Betty Crocker

Grasshopper Fudge Cake

GRASSHOPPER FUDGE CAKE

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tsp. mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Heat oven to 350 degrees for shiny metal or glass pan (or 325 degrees for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator. Makes 15 servings

*Recipe from Betty Crocker

Slow Cooked Corned Beef & Cabbage

SLOW COOKED CORNED BEEF & CABBAGE

3 1/2 cups beef broth or beef stock
1/4 cup cider vinegar
2 medium onions, cut into quarters
5 medium potatoes, peeled and cut into quarters (about 5 cups)
5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)
1 corned beef or beef brisket (about 3 lb.)
1 head green cabbage, trimmed and cut into 6 wedges (about 2 lb.)
Bouquet Garni

Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni in the broth mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni. Makes 10 servings.

*Recipe from Campbell's

Lemon Cheesecake

LEMON CHEESECAKE

Crust:

1 box super moist yellow cake mix
1/3 cup vegetable oil
1 egg
1 tsp. grated lemon peel

Filling:
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping

Heat oven to 300 degrees. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator. Makes 16 servings.

*Recipe from Betty Crocker

Grille Cheese Italiano

GRILLED CHEESE ITALIANO

3 Tbsp. butter, softened
8 slices whole-grain bread
8 oz. fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Heat griddle or 12-inch nonstick skillet over medium heat. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown. Makes 4 sandwiches

*Recipe from Betty Crocker