Saturday, May 28, 2011

Slow Cooker Sloppy Joes


2 lbs. ground beef
1 cup chopped green pepper
2/3 cup chopped onion
2 cups ketchup
2 envelopes sloppy joe mix
2 Tbsp. brown sugar
1 tsp. prepared mustard
12 hamburger buns, split

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, sloppy joe mix, brown sugar and mustard. Transfer to a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until flavors are blended. Spoon 1/2 cup onto each bun. Makes 12 servings.

Slow Cooker Corn and Broccoli in Cheese Sauce


1 pkg. (16 oz.) frozen corn, thawed
1 pkg. (16 oz.) frozen broccoli florets, thawed
4 oz. reduced-fat process cheese (Velveeta), cubed
1/2 cup shredded cheddar cheese
1 can (10-1/4 oz.) condensed cream of chicken soup, undiluted
1/4 cup fat-free milk

In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on low for 3-4 hours or until heated through. Stir before serving. Makes 8 servings.

Santa Fe Deviled Eggs


2 hard-cooked eggs
1 Tbsp. mayonnaise
1 Tbsp. canned chopped green chilies
1/2 tsp. chipotle pepper in adobo sauce
1/8 tsp. garlic salt
4 tsp. salsa
1-1/2 tsp. thinly sliced green onion
1 pitted ripe olive, quartered

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, chilies, chipotle pepper and garlic salt. Stuff or pipe into egg whites. Top with salsa, onion and an olive piece. Refrigerate until serving. Makes 2 servings.

Slow Cooker Ham with Currant-Cherry Sauce


1 1/2 cups cherry preserves
1/4 cup balsamic vinegar
1/2 tsp. ground mustard
1/2 tsp. ground ginger
6- to 8-lb. fully cooked bone-in ham
1/2 cup dried currants
2 tsp. grated lemon peel
1 Tbsp. chopped fresh chives

Mix preserves, vinegar, mustard and ginger in 2-cup glass measuring cup. Place ham in 6-quart slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the preserves mixture. Refrigerate remaining preserves mixture while ham cooks. Cover and cook ham on Low heat setting 7 to 8 hours. About 20 minutes before ham is done, microwave remaining preserves mixture uncovered on High 4 minutes. Stir in currants and lemon peel; microwave uncovered on High about 3 minutes or until mixture just begins to boil. Stir in chives. Cool about 10 minutes. Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham. Makes 12 servings.

Makeover Pecan Upside-Down Cake


1/2 cup reduced-fat butter, melted
1/2 cup packed brown sugar
1/4 cup dark corn syrup
1-1/2 cups pecan halves
1 pkg. (18-1/4 oz.) butter pecan cake mix
1 cup reduced-fat sour cream
1/3 cup unsweetened applesauce
2 eggs
2 egg whites
1 tsp. vanilla extract

In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13-in. x 9-in. baking pan coated with cooking spray. Set aside. In a large bowl, combine the remaining ingredients; beat with a mixer on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature. Makes 20 servings.

Paprika Chicken with Sour Cream Gravy


1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breast halves (about 1 lb.)
1/4 cup butter
1 can (10 3/4 oz.) condensed cream of chicken soup
2 green onions, sliced (about 1/4 cup)
1 container (8 oz.) sour cream

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream. Makes 4 servings.

Tomato Mac and Cheese


1 can (10 3/4 oz.) condensed cheddar cheese soup
1 cup traditional Italian sauce
1/3 cup milk
2 cups elbow pasta, cooked and drained
Grated Parmesan cheese

Heat the soup, sauce, milk and pasta in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with the cheese. Makes 5 servings.

Strawberries and Cream Dessert Squares


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

1 cup white vanilla baking chips (6 oz)
1 pkg. (8 oz) cream cheese, softened

4 cups sliced fresh strawberries
1/2 cup sugar
2 Tbsp. cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

Heat oven to 350 degrees. Spray bottom only of 15x10x1 or 13x9 inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. Makes 20 servings.

Crab Pasta Salad


8 oz. uncooked medium pasta shells
1 lb. creamy coleslaw
1/2 cup mayonnaise
1 Tbsp. chopped onion
1 tsp. dill weed
Dash salt
2 cups chopped imitation crabmeat

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab. Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving. Makes 4 servings.

Fresh Herb Mini Quiches


3 eggs
1 cup heavy cream
3 Tbsp. fresh chopped herbs (basil and chives)
2 Tbsp. finely chopped shallots
1/4 tsp. ground black pepper
Generous dash ground red pepper
1 cup finely shredded Swiss cheese (about 4 oz.)
1/2 of a 17.3-oz. pkg. puff pastry sheets (1 sheet), thawed

Heat the oven to 400 degrees. Beat the eggs, heavy cream, herbs, shallots, black pepper and red pepper in a medium bowl with a fork or whisk. Stir in the cheese. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch squares). Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon egg mixture into each muffin-pan cup. Bake for 15 minutes or until the filling is set and the pastries are golden brown. Let the pastries cool in the pans on wire racks for 5 minutes. Makes 36.

Rich Mocha Cake


3 Tbsp. instant coffee granules
2 Tbsp. boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 Tbsp. coffee liqueur, divided
3 Tbsp. canola oil
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon

2 oz. semisweet chocolate, chopped
2 Tbsp. sweetened condensed milk
3 to 4 tsp. coffee liqueur

In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely. In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake. Makes 16 servings.

Energizing Granola


2-1/2 cups old-fashioned oats
3/4 cup chopped walnuts
1/2 cup unsalted sunflower kernels
1/3 cup packed brown sugar
1/4 cup flaked coconut
1/4 cup toasted wheat germ
2 Tbsp. sesame seeds
2 Tbsp. ground flaxseed
1/3 cup water
2 Tbsp. honey
2 Tbsp. molasses
1 Tbsp. canola oil
3/4 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/3 cup dried cranberries
1/3 cup golden raisins
1/4 cup dried banana chips

In a large bowl, combine the first eight ingredients. In a small saucepan, combine the water, honey, molasses and oil. Heat for 3-4 minutes over medium until heated through. Remove from the heat; stir in the vanilla, salt and cinnamon. Pour over the oat mixture; stir to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until lightly browned, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container. Makes 6 cups.

Cheeseburger Pasta


1 lb. ground beef
1 can (10 3/4 oz.) condensed cheddar cheese soup
1 can (10 3/4 oz.) condensed tomato soup
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often. Makes 5 servings.

Thursday, May 5, 2011

Fudgy Brownies


1 pkg. fudge brownie mix (13-inch x 9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 Tbsp. peanut butter
2 Tbsp. cold 2% milk
4-1/2 tsp. instant vanilla pudding mix
1 can (16 oz.) chocolate fudge frosting

Prepare and bake brownies according to package directions. Cool on a wire rack. Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Makes 2-1/2 dozen.

Ham & Cheese Ziti


1 pkg. (16 oz.) ziti
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 cups (8 oz.) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. pepper
3 cups cubed fully cooked ham
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder and pepper; cook and stir until cheese is melted. Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through. Makes 6 servings.

Recipe from Taste of Home

Lemonade Cheesecake Parfaits


2 whole graham crackers, crushed
1 cup half-and-half cream
1-3/4 cups sugar, divided
2 Tbsp. lemon juice, divided
2 envelopes unflavored gelatin
1 pkg. (8 oz.) cream cheese, softened
3 tsp. grated lemon peel, divided
1 tsp. vanilla extract
1-1/4 cups cold water
1 Tbsp. grenadine syrup
Dash salt

Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Makes 6 parfaits.

Recipe from Taste of Home

Cheesy Chicken Pot Pie

Made this one last was good. I used two cans of the soup instead of one to make it a little less cheesy. Family had the idea that next time I should put a layer of hash browns down in the pan first to add that extra zip.


3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (8 oz.) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Combine first 4 ingredients in 13x9-inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 minutes or until crust is golden brown. Makes 8 servings.

Recipe from Kraft Foods

Six Layer Dip


1 fully ripe avocado, cut in half, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup sour cream
2 Tbsp. (1/2 of 1.25-oz. pkg.) taco seasoning mix
3 Tbsp. Thick 'N Chunky Salsa
1 small tomato, chopped
3/4 cup shredded cheddar cheese
2 green onions, sliced

Mash half the avocado with cream cheese until well blended; spread onto bottom of pie plate. Mix sour cream and seasoning mix; spread over cream cheese mixture. Chop remaining avocado; mix with salsa. Spread over sour cream layer; cover with remaining ingredients. Refrigerate several hours or until chilled. Makes 4 cups.

Recipe from Kraft Foods

Sunday, May 1, 2011

Veggie Cheese Soup


1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 tsp. chicken bouillon granules
1 Tbsp. cornstarch
1/4 cup cold water
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 oz. reduced-fat process cheese (Velveeta), cubed

In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Makes 9 servings.

Recipe from Taste of Home

Fish & Vegetable Skillet


1/4 cup water
2 Tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 oz.) condensed cream of mushroom soup
4 firm white fish fillets (cod, haddock or halibut) (about 1 lb.)

Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the soup in the skillet. Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Makes 4 servings.

Recipe from Campbell's