Breakfast Casserole

1/2 pound spicy or mild pork sausage
1 medium onion, chopped
chopped green peppers
sliced mushrooms
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional
PREPARATION:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
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In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.

Fantasty Fudge

3 c. sugar
3/4 c. butter
2/3 c. (5 1/3 fl. oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
2 c. Kraft marshmallow creme
1 c. chopped nuts1 tsp. vanilla
Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.

Famous Fudge

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Chips
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Chips for Semi-Sweet Chocolate Chips.
FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Chips for Semi-Sweet Chocolate Chips.
FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Chips for Semi-Sweet Chocolate Chips and 1/2 cup chopped peanuts for pecans or walnuts.

Apple Crisp

5 medium tart apples, peeled, cored, and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
PREPARATION:
Arrange sliced apples in a buttered 8-inch square baking dish. In a bowl, combine the sugars, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 30 minutes, until apples are tender and top is nicely browned. Serve with vanilla ice cream.

Pasta Salad

1 lb Garden Rotini
1 green bell pepper
1 small sweet onion
1 lb pepperoni
Italian salad dressing
1 lb sharp cheddar cheese
sliced black olives*
1. Cook the rotini according to the package
2. While rotini is cooking, slice your peppers and onions
3. Cut the pepperoni slices in half.
4. Next, cube cheeses into 'bite size' pieces.
5. When your rotini is done cooking, drain and rinse with cold water. Then transfer to a large serving bowl.
6. Add your onions, olives, peppers, pepperoni and cheese to the pasta and start tossing with your Italian dressing. Start off by adding small amounts of dressing, then more to taste.
7. Put into fridge to chill
You can also add chopped tomatoes, fresh mushrooms, etc.

Scalloped Potatoes

4 cups sliced raw potatoes
1 can Cream of Mushroom soup
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped onion
8 ounces shredded sharp Cheddar cheese
1 Tablespoon butter
PREPARATION:
Place half the potatoes in a greased baking dish. Sprinkle with half the salt, pepper, onion, and cheese. Dot with bits of butter. Repeat layer then combine soup and milk, then pour over potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender.
Take the lid off near the end of cooking to brown, or put under broiler for a few minutes. Serves 4 to 6.

Cream Cheese Chicken Enchiladas

3 Chicken breasts, cooked and cubed or shreded
1 can Cream of Chicken soup
8 oz. Cream Cheese
1 small can diced green chilis
1 can sliced black olives
Shredded cheddar cheese or mexican blend cheese, reserve some for top of enchiladas
Flour tortillas
Green Enchilada sauce, reserve half
Pour enough enchilada sauce to lightly coat the bottom of baking dish. Combine all ingredients except half of enchilada sauce and tortillas, spread mixture on tortillas. Roll tortillas and place in baking dish. Cover enchiladas with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 25-30 minutes. Serve with sour cream, salsa, guacamole, etc.

Chicken and Cottage Cheese Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
DIRECTIONS
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees F (175 degrees C).
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Cheese and Veggie Enchiladas

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Fresh Asparagus and Chicken Casserole

1 (8 ounce) package egg noodles
1 1/3 tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake 30 minutes in the preheated oven, until lightly brown.

Orange Julius

6oz. Frozen Orange Juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tspn. vanilla extract
8-9 ice cubes
Combine all ingredients in blender except ice cubes. Blend for about 1-2 minutes, adding ice cubes one at a time.

Ice Cream and Peach Smoothie

1 large peach, sliced
1/2 banana
1/2 cup of peach or vanilla ice cream
1 cup of whole milk
Start by blending the peach slices with the banana and whole milk and until a smooth texture is formed. Add the ice cream last a blend for 30 seconds on low to keep the ice cream texture in the smoothie. A very great tasting and healthy peach smoothie for kids.

Peach Smoothie

1 large peach, sliced
1/2 cup of peach yogurt
1/2 cup of whole milk6 ice cubes
Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another minute on low setting. You may substitute fresh peaches with canned peaches with the syrup in this smoothie recipe.

Slushy Mandarin Orange Smoothie

3 mandarin oranges peeled and unseeded
1/2 cup of yogurt
1/4 cup orange juice1 cup of ice cubes
Blend the mandarin oranges with the yogurt, orange juice, and ice cubes until slush mixture is formed. The orange juice should provide sufficient taste.

Creamy Orange Smoothie

1 medium orange peeled and unseeded
1/2 cup of yogurt
1/2 cup of whole milk
Blend the oranges and milk together until well mixed. Taste to see if flavor meets your taste. Add sugar if needed and then blend with yogurt.

Non Dairy Strawberry Smoothie

6 large strawberries
1 cup Welch's Strawberry Breeze
1/2 cup ice cubes
Blend juice and with strawberries and add ice cubes until slushy consistency is formed. Soy milk may be used to replace juice for a thicker Straberry Smoothie Recipe.

Slushy Strawberry Smoothie

4 large strawberries
1 tsp of sugar
1/2 cup of whole milk
1 cup of ice cubes
Blend strawberries with milk on low speed till well smooth, than add ice cubes and blend on high. Add sugar and blend on high speed for about 1 minute. The texture should be slushy and smooth.

Thick Strawberry Smoothie

6 large strawberries
1/2 cup of your favorite yogurt
1/2 cup of vanilla or strawberry ice cream
1/2 cup of whole milk
First Blend strawberries and milk together until straberries are well blended, than add ice cream and yogurt and whip for just a little bit so smoothie remians thick.

Chocolate Banana Smoothie

1 1/2 banana cut into chunks and frozen
2 tablespoons of chocolate syrup or your favorite melted chocolate
1/2 cup of yogurt
1 cup of milk
Combine all ingredients in a blend until bananas are really mixed and chocolate is swirled

Banana Smoothie

1 banana1 cup of whole milk
1 cup yogurt(preferabbly strawberry banana yogurt)
4 large strawberries
Directions:Blend the banana and strawberries with the milk and yogurt until a smooth cremy texture is formed. For those who would like to add a shot of protein, ginko biloba, or other item, this smoothie is perfect for it.

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Red Potato Salad

3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery

Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Mozerella Chicken with Garlic Pasta

Mozzarella Chicken:
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese

Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve hot.

Garlic Pasta:
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Remove garlic slices, and discard. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Sprinkle with remaining Parmesan and parsley.

Chicken Cordon Bleu

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Chili & Cornbread

2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Cornbread:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted

Famous Butter Chicken

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Preheat oven to 375. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, and then in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear

Brown Sugar Meatloaf

1/2 C packed brown sugar
1/2 C ketchup
1 1/2 lbs lean ground beef
3/4 C milk
2 eggs
1 1/2 tsp salt
1/4 tsp pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 C finely crushed saltine cracker crumbs (about 10 crackers)
Preheat oven to 350Lightly grease a 5 x 9 loaf pan.Press the brown sugar into the bottom of pan and spread with ketchup.In a mixing bowl thoroughly mix all remaining ingredients and shape into a loafPlace loaf on top of ketchupBake in a preheated oven for 1 hr or until juices run clear.

Easy Chicken Stroganoff

2 T butter
1 lb chicken breast cut in strips
2 C. mushrooms1 med. onion, chopped
1 can Cream of Chicken soup
1/2 C. sour cream
4 C. egg noodles
Cook chicken in 1 T butter. Remove. Cook veggies in remaining butter. Stir in soup and sour cream. Heat until boiling. Return chicken. Heat thoroughly. Serve over hot noodles.

Peppermint Brownies from the kitchen of Dana Williams

3 cubes of margarine or butter
6 eggs
3cups sugar
1cup cocoa
3cups flour
1 tspn. salt
3 tspn. vanilla
Mix all together and spread in a large baker's sheet, bake at 350 for 20minutes. Remove from oven and sprinkle
1/2 bag of chocolate chips
over the top and let them melt, then spread around top of brownies.
Crush
2 candy canes
and sprinkle across the top (you don't have to add the candy canes, you'll still have yummy brownies!)

Slow-Cooker Chicken & Dumplings from www.CampbellsKitchen.com

Prep: 20 minutesCook: 8 hour s
Serves: 8
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium potatoes, cut into 1" pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Condensed 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
Directions:
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.
TIP: *Or on HIGH 4 to 5 hr.