Thursday, January 31, 2008

Crispy Chocolate Peanut Butter Bars

I modified a recipe in one of my cookbooks and added frosting and came up with these bars.

10 c rice krispies
1 1/2 c corn syrup
1 c sugar
1 c brown sugar
2 c peanut butter, divided
1 pkg (12 oz) semisweet chocolate chips

Put rice krispies in a very lg bowl. In a saucepan, combine corn syrup and sugars; bring to a boil. Boil for 1 min. Remove from heat and stir in 1 c peanut butter. Pour over rice krispies and mix. Press into a greased 15x10" pan. Put remaining peanut butter and chocolate chips into microwave safe bowl. Heat 1 min in microwave. Stir. Heat an additional 30 seconds. Stir til smooth. Pour over top of bars and spread. Cool and cut into bars. Makes 3 dozen.

Wednesday, January 30, 2008

Italian Bow Tie Supper

(This recipe is from the Quick Cooking 2002 cookbook.)

This delicious recipe tastes like lasagna in a crock pot.

1 1/2 lbs ground beef
1 med onion, chopped
1 garlic clove, minced
2 cans (8 oz each) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp dried oregano
1 tsp Italian seasoning
salt and pepper to taste
1 pkg (16 oz) bow tie pasta, cooked and drained
1 pkg (10 oz) frozen spinach, thawed and well drained
1 1/2 c (6 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese

In a skillet, cook the beef, onion, and garlic over med heat til meat is no longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes, and seasonings. Cover and cook on low for 7-8 hrs or til bubbly.

Increase heat to high; stir in pasta, spinach, mozzarella, and Parmesan cheese. Cover and cook for 10 min or til heated through and cheese is melted. Makes 6-8 servings.

Tuesday, January 29, 2008

Bacon Cheeseburger Rice

I was skeptical about this recipe before trying it, especially because of the pickles. (Who puts pickles in a hot dish?!) But after making and eating it, I must say that it really IS delicious!

1 lb ground beef
1 3/4 c water
2/3 c barbeque sauce
1 Tbsp prepared mustard
2 tsp dried minced onion
1/2 tsp pepper
2 c uncooked instant rice
1 c (4 oz) shredded cheddar cheese
1/3 c chopped dill pickles
3 Tbsp soft bacon bits

Brown beef in skillet til no longer pink; drain. Add water, barbeque sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer 5 min. Sprinkle with pickles and bacon bits. Makes 4-6 servings.

Saturday, January 26, 2008

Chocolate Eclair Torte

This recipe reminds me of the version my mom made when I was little.

2 small boxes instant vanilla pudding
1 lg tub Cool Whip (can use light or fat free)
3 c milk
1 box graham crackers
1 can chocolate frosting

Line bottom of a 9x13" pan with whole graham crackers. Mix pudding with milk. Fold in Cool Whip. Alternate layers of whole graham crackers with the pudding mixture. Final layer should be graham crackers. Ice the top player with melted chocolate frosting (microwave 1 minute). Refrigerate to let set. Keep refrigerated.

Friday, January 25, 2008

Unstuffed Pepper Soup

It really does taste like stuffed peppers!

1 lb ground beef
3 lg green peppers, chopped
1 lg onion
2 c water
4 tsp beef boullion
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 c cooked rice

In a Dutch oven or lg saucepan, brown beef with green peppers and onions til beef is done and vegetables are tender; drain. Stir in water, boulllion, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally. Add rice; heat through. Makes 10 servings.

Thursday, January 24, 2008

Creamy Corned Beef Bake

I love corned beef, and this is a delicious alternative to a traditional corned beef and cabbage meal! I've also posted a traditional corned beef meal here.

1 1/2 c cubed cooked corned beef OR 1 can (12 oz) cooked corned beef
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
8 oz Velveeta-type cheese, cubed
1 pkg (8 oz) small shell pasta, cooked and drained
1 c milk
1/2 c chopped onion
2 bread slices, torn into small pieces
2 Tbsp butter or margarine, melted

In a bowl, combine the first six ingredients. Transfer to a greased 2 qt baking dish. Toss bread cubes with butter; sprinkle over topp. Bake uncovered at 350 degrees for 40-45 min or til golden brown. Let stand for 10 min before serving. Makes 4 servings.

Wednesday, January 23, 2008

Green Bean Chicken Casserole

(This recipe is from the Quick Cooking 2002 cookbook.)

This recipe makes 2 casseroles, one to eat and one to freeze for another time.

1 pkg (6 oz) long grain and wild rice mix
4 c cubed, cooked chicken
1 3/4 c frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed cream of chicken and broccoli soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2/3 c chopped onion
2/3 c chopped green pepper
1 envelope onion soup mix
3/4 c shredded Colby cheese

Additional ingredient (for each casserole):
2/3 c french-fried onions

Prepare the wild rice according to pkg directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper, and soup mix. Spoon into two greased 1 1/2 qt baking dishes. Sprinkle with the cheese. Cover and freeze one casserold for up to 3 mo. Cover and bake the second casserole at 350 degrees for 25-30 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer or til the onions are golden.

To use frozen casserole:
Completely thaw in the refrigerator. Remove from the refrigerator 30 min before baking. Cover and bake at 350 degrees for 60-65 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer.

Makes 2 casseroles, 4-6 servings each.

Tuesday, January 22, 2008

Meatball Lasagna

2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c water
1 can (6 oz) tomato paste
1 med onion, chopped
1 garlic clove, minced
1 Tbsp dried basil
4 tsp dried parsley flakes
2 tsp sugar
8 uncooked lasagna noodles
24 cooked meatballs
1 egg
1 c ricotta cheese
2 c (8 oz) shredded mozzarella cheese
3/4 c grated Parmesan cheese

In a lg saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 min. Meanwhile, cook lasagna noodles according to pkg directions; drain. Cut meatballs into quarters. Stir into sauce.

In a small bowl, combine egg and ricotta cheese. Spoon 1 c of the meat sauce into a greased 13x9" baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees for 45 min. Uncover and bake 5-10 min longer or til golden brown. Let stand 15 min before cutting. Makes 8-10 servings.

Monday, January 21, 2008

Chicken Potato Bake

4 boneless skinless chicken breasts
1 lb potatoes, cut in chunks
1/2 c prepared Italian salad dressing (may substitute light version)
1 Tbsp Italian seasoning
1/2-3/4 c grated Parmesan cheese

Place chicken in greased 13x9" baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400 degrees for 20 min. Uncover and bake 20-30 min longer or til potatoes are tender and chicken juices run clear. Makes 4 servings.

Friday, January 18, 2008

Chocolate Chip Cheese Bars

(This recipe is from the Quick Cooking 2002 cookbook.)

Cream cheese and chocolate chip cookie dough ... what better combination?!

1 tube (18 oz) refrigerated chocolate chip cookie dough*
1 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8" square baking pan. In a mixing bowl, beat cream cheese, sugar, and egg til smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 min or til toothpick inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers. Makes 12-16 servings.

*2 c of any chocolate chip cookie dough recipe may be used instead.

Thursday, January 17, 2008

Sweet Popcorn

This popcorn reminds me of Fiddle Faddle popcorn.

10-12 c popped popcorn
1 1/3 c sugar
1 c butter (no substitutes)
1/2 c light corn syrup
1 tsp vanilla
1/2 tsp cream of tartar
1/2 tsp baking soda

Put popped corn in lg bowl. In a lg saucepan, bring sugar, butter, and corn syrup to a boil. Boil til mixture reaches 285 degrees (soft crack stage). Remove from heat; add vanilla, cream of tartar, and baking soda. Drizzle over popcorn; stir to coat. Immediately spread onto aluminum foil; let cool and dry for about 1 hr. Store in airtight container. Makes 10-12 servings.

Wednesday, January 16, 2008

S'mores Brownies

Easy to make and so yummy!

8-10 whole graham crackers
1 pkg fudge brownie mix (13x9" pan size)
2 c mini marshamallows
1 c (6 oz) semisweet or milk chocolate chips

Lay graham crackers in a single layer in a greased 13x9" pan. Prepare the brownie patter according to pkg directions. Spread over graham crackers. Bake at 350 degrees for 25-30 min or til toothpick inserted near center comes out clean. Sprinkle with marshmallows and chocolate chips. Bake 5 min longer or til marshamallows are slightly puffed and golden brown. Cool before cutting. Makes 2 dozen.

Tuesday, January 15, 2008

Teriyaki Pork Roast

(This recipe is from the Quick Cooking 2001 cookbook.)

3/4 c unsweetened apple juice
2 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
1 boneless pork loin roast (about 3 lbs), halved
7 1/2 tsp cornstarch
3 Tbsp cold water

Combine the first seven ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hrs or til a thermometer inserted into the roast readst 160 degrees. Remove roast and keep warm. In a saucepan, combine cornstarch and cold water til smooth; sitr in cooking juices. Bring to a boil; cook and stir for 2 min or til thickened. Serve with roast. Makes 8 servings.

Monday, January 14, 2008

Jiffy Jambalaya

One of Hubby's favorites

1 med onion, chopped
1/2 c chopped green pepper
1 lb fully cooked kielbasa, cut into 1/4" slices
1 can (28 oz) diced tomatoes, undrained
1/2 c water
1 Tbsp sugar
1 Tbsp sugar
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1 1/2 c uncooked instant rice

In a skillet, saute onion and green pepper with sausage til vegetables are tender. Stir in tomatoes, water, sugar, and seasonings. Bring to a boil; add rice. Cover and cook for 5 min or til rice is tender. Makes 6 servings.

Sunday, January 13, 2008

Chicken Biscuit Bake

(This recipe is from the Quick Cooking 2001 cookbook.)

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 c mayonnaise (NOT light or fat-free)
2-3 Tsp Worcestershire sauce
4 c cubed cooked chicken
3 c chopped broccoli, cooked
1 med onion, chopped
1 c (4 oz) shredded cheddar cheese
2 tubes (12 oz each) refrigerated buttermilk biscuits
2 eggs
1/2 c sour cream
2 tsp celery seed
1 tsp salt

In a bowl, combine the soup, mayonnaise, and Worcestershire sauce. Stir in chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 20 min. Separate biscuits; cut each in half. Arrange, cut side down (so it's standing upright), over hot chicken mixture. In a bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 min longer or til golden brown. Makes 6-8 servings.

Thursday, January 10, 2008

Sausage Gravy

An infrequent indulgence of mine!

1 lb bulk pork sausage
1 Tbsp finely chopped onion
6 Tbsp flour
4 c milk
1/2 tsp rubbed sage
1/4 tsp salt
dash nutmeg
warm biscuits, split

In a lg skillet over med heat, brown sausage with onion. Drain, reserving 2 Tbsp drippings in skillet. Put flour in a bowl and combine with milk, a little at a time, stirring til smooth. Add milk and flour mixture to skillet with drippings. Add seasonings. Bring to a boil; cook and stir for 2 milk or til thickened. Serve over warm biscuits. Makes 4-6 servings (about 4 c).

Creamy Italian Chicken


I shredded the chicken that is in the picture.

(This recipe is from the Quick Cooking 2000 cookbook.)

4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 c water
1 pkg (8 oz) cream cheese, softened (may use reduced-fat or neufchatel cheese)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (4 oz) mushrooms, drained
hot cooked rice or noodles

Place the chicken in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hrs. In a small mixing bowl, beat the cream cheese and soup til blended. Stir in the mushrooms. Pour over chicken. Cook 1 hr longer or til chicken juices run clear. Serve over rice or noodles. Makes 4 servings.

Corned Beef and Cabbage

Corned beef and cabbage pictured with a slice of Irish soda bread

Hubby's favorite meal!

(For a delicious non-traditional corned beef meal, click here.)

1 med onion, sliced
4 med potatoes, quartered
1 lb baby carrots
3 c water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1 corned beef brisket w/ spice packet (2 1/2-3 lbs)
1 small cabbage, chopped

Place onion, potatoes, and carrots into 6 or 7 qt crock pot. Combine water, garlic, bay leaf, sugar, vinegar, pepper, and contents of spice packet; pour over the vegetables. Top with meat and cabbage. Cover and cook on low 8-9 hrs or til meat and vegetables are tender. Remove bay leaf before servings. Makes 6-8 servings.

Chicken a la Prince

My variation of Chicken a la King.

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3 Tbsp flour
1/4 tsp pepper
2 lb boneless skinless chicken breasts, cubed
2 celery ribs, chopped
1 medium green or red pepper
1/4 c chopped onion
1 pkg (10 oz) frozen peas, thawed
hot cooked rice

In a crock pot, combine soup, flour and pepper til smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hrs or til meat juices run clear. Stir in peas. Cook 30 min longer or til heated through. Serve over rice. Makes 8-10 servings.

Saturday, January 5, 2008

Shortbread with Fudge Topping

1 c butter (no substitutes), softened
1/2 c powdered sugar
1/4 tsp salt
1 1/4 c flour
1 can (14 oz) sweetened condensed milk
2 c (12 oz) semisweet chocolate chips
1/2 tsp almond extract

In a mixing bowl, cream butter, sugar, and salt til fluffy. Gradually beat in flour. Spread into a greased 13x9" baking pan. Bake at 350 degrees for 16-20 min or til lightly browned. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 1 min. Stir. Microwave at 30 second intervals as needed, stirring in between, until chocolate chips are melted and smooth. Stir in extract. Spread over the shortbread. Refrigerate til firm. Cut into squares. Makes 4 dozen.

Cajun Cabbage

This recipe may sound odd, but it's DELICIOUS!

1 lb ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilis*
1 can (8 oz) tomato sauce
1/2 c uncooked long grain rice**
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp pepper***
1 small head cabbage, chopped
1 c (4 oz) shredded cheddar cheese

In a skillet, brown beef with green pepper, onion, and garlic til vegetables are tender; drain. Stir in tomatoes, tomato sauce, rice, and seasonings. Spread into an ungreased 13x9" baking dish. Top with the cabbage and cheese. Cover and bake at 350 degrees for 65-75 min**** or til rice is tender. Makes 6-8 servings.

*If desired, replace with 1 can (10 3/4 oz) diced tomatoes to decrease spiciness.
**If using brown rice, add 1 c water to dish when you add rice.
***If desired, replace with 1/4-1/2 tsp pepper to decrease spiciness.
****If using brown rice, you may need to add 10-20 min additional cooking time.

Beef Enchiladas

1 lb ground beef
1/2 c chopped onion
1 can (19 oz) enchilada sauce
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed tomato soup, undiluted
10 flour tortillas
1 1/2 c shredded cheddar cheese
additional shredded cheese

In a skillet, brown beef and onion; drain. Combine enchilada sauce and soups in bowl; pour about 1 c into an ungreased 13x9" baking dish. Stir 3/4 - 1 c sauce into beef mixture; set remaining sauce aside. Spoon 1/4 c of beef mixture down center of a tortilla; top with 2 Tbsp cheese. Roll up and place seam side down in dish. Repeat with remaining tortillas. Top tortillas in dish with remaining sauce. Cover and bake at 350 degrees for 25-30 min. Uncover; sprinkle with additional cheese. Bake 5-10 min longer or til cheese is melted. Makes 6-8 servings.

Great Pumpkin Dessert

This recipe is easier to make than pie, and it's SO scrumptious! Yummy with whipped cream!

1 can (15 oz) solid-pack pumpkin OR 1 3/4 c cooked pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 c sugar
4 tsp pumpkin pie spice
1 pkg (18 1/4 oz) yellow cake mix
3/4 c butter or margarine, melted
1 1/2 c chopped pecans

In a mixing bowl, combine the first five ingredients. Trasfer to a greased 13x9" baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with pecans. Bake at 350 degrees for 1 hr or til a knife inserted near center comes out clean. Makes 12-16 servings.

Chicken Quesadillas

These are good with salsa!

2 garlic cloves, minced
1 tsp oil
1 can (14 3/4 oz) chicken, drained
1-2 tsp dried basil
1/2 tsp pepper
1 Tbsp butter or margarine, softened
4 flour tortillas (8")
2 c (8 oz) shredded cheese

In a skillet, saute garlic in oil til tender. Stir in chicken, basil, and pepper. Cook over medium heat til heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, buttered side down, on a griddle. Sprinkle each with 1/2 c cheese. Spread 1/2 c chicken mixture over half of each tortilla. Fold over and cook on low for 1-2 min on each side. Cut into wedges. Makes 4 servings.

Honey-Dijon Ham

(This recipe is from the Quick Cooking 2000 cookbook.)

**I halve the glaze for our family.

1 boneless fully cooked ham (about 3 lbs)
1/3 c honey
2 Tbsp Dijon mustard
2 Tbsp brown sugar
1 Tbsp water

Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 50-60 min. Combine honey, mustard, and sugar; brush about 3 Tbsp over ham. Bake 10-15 min longer or til a meat thermometer reads 140 degrees and ham is heated through. Stir water into remaining glaze; heat through and serve with the ham. Makes 8-10 servings.

Thursday, January 3, 2008

Ham-It-Up Spaghetti

(This recipe is from the Quick Cooking 2000 cookbook.)

I've made this recipe many times for our family. I've also made it for friends after they've had a baby and have always received compliments on it at those times. It freezes well, too.

1 pkg (16 oz) spaghetti, broken into 2" pieces
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 3/4 c milk
1 Tbsp dried minced onion
2 tsp dried parsley flakes
1 tsp Worcestershire sauce
2 c cubed fully cooked ham (about 1 lb)
2 c (8 oz) shredded cheddar cheese

Cook spaghetti according to pkg directions. Meanwhile, in a lg bowl, combine soup, milk, onion, parsely, and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2 1/2 qt baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 15 min. Uncover and bake 5 min longer or til lightly browned and heated through. Makes 6-8 servings.

Wednesday, January 2, 2008

Chicken Parmigiana

The flavor of this recipe is unbelieveable!

4 boneless skinless chicken breast halves
1 can (6 oz) tomato paste
3/4 c water
2 garlic cloves, minced
1 Tbsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 c (8 oz) shredded mozzarella cheese
1/4 c grated Parmesan cheese

Place the chicken in a greased 8" square baking dish. In a saucepan, combine tomato paste, water, garlic, and seasonings; bring to a boil. Pour over chicken. Bake, uncovered at 400 degrees for 15-20 min or til chicken juices run clear. Sprinkle with cheeses; bake 10 min longer or til cheese is melted. Makes 4 servings.

Tuesday, January 1, 2008

Brownie Swirl Cheesecake

(This recipe is from the Quick Cooking 1999 cookbook.)

1 pkg (8 oz) brownie mix
2 pkg (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1 c milk chocolate chips, melted

Prepare brownie mix according to pkg directions for chewy fudge brownies. Spread into a greased 9" springform pan. Bake at 350 degrees for 15 min (brownies will not test done). Cool for 10 min on a wire rack.

Meanwhile, in a mixing bowl, combine cream cheese, sugar, and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. Bake at 350 degrees for 35-40 min or til center is almost set.

Run a knife around edge of pan to loosen; cool completely. Remove sides of pan. Refrigerate atleast 3 hrs. Makes 8-10 servings.

Tender Pork Roast

1 boneless pork roast (about 3 lbs)
1 can (8 oz) tomato sauce
3/4 c soy sauce
1/2 c sugar
2 tsp ground mustard

Place roast in crock pot. Combine remaining ingredients; pour over roast. Cover and cook on high 2 hrs. Reduce heat to low. Cook covered on low 5-6 hrs more. Remove roast from crock pot. Thicken juices for gravy if desired. Makes 8 servings.

Golden Chicken and Noodles

6 boneless skinless chicken breast halves (about 1 1/2 lbs)
2 cans (10 3/4 oz each) condensed broccoli cheese soup, undiluted
1 c milk
1/2 c chopped onion
1/2 tsp salt, optional
1 tsp dried basil
1/8 tsp pepper
hot cooked noodles

Place chicken pieces in a 5 qt crock pot. Combine the soup, milk, onion, salt (if desired), basil, and pepper; pour over chicken. Cover and cook on high for 1 hr. Reduce heat to low; cover and cook 5-6 hrs longer or til meat juices run clear. Serve over noodles. Makes 6 servings.

*Note: I like to shred the chicken and thicken up the juices with cornstarch.

Super Easy Cherry Torte

1 loaf (10 3/4 oz) frozen pound cake, thawed
1 can (21 oz) cherry pie filling
1 carton (8 oz) Cool Whip, thawed

Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pie filling. Repeat layers. Top with the third cake layer. Frost top and sides with Cool Whip. Keep refrigerated. Makes 8-10 servings.

Parmesan Herb Bread

(This recipe is from the Quick Cooking 1999 cookbook.)

1 1/2 c biscuit/baking mix
1 egg, beaten
1/4 c apple juice
1/4 c milk
1 Tbsp dried minced onion
1 Tbsp sugar
1/2 tsp dried oregano
1/4 c Parmesan cheese
In a mixing bowl, combine the first 7 ingredients just til blended. Spoon into a greased 9" round cake pan. Sprinkle with Parmesan Cheese. Bake at 400 degrees for 18-20 min or til golden brown. Serve warm with butter. Makes 6-8 servings.

Wake-Up Casserole

(This recipe is from the Quick Cooking 1999 cookbook.)

8 frozen hash brown patties
4 c (16 oz) shredded cheddar cheese
1 lb cubed fully cooked ham (2 c)
7 eggs
1 c milk
1/2 tsp salt
1/2 tsp ground mustard

Place hash brown patties in a single layer in a greased 13x9" dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt, and mustard. Pour over ham. Cover and bake at 350 degrees for 1 hr. Uncover; bake 15 min longer or til edges are golden brown and a knife inserted near the center comes out clean. Makes 8 servings.

Chicken Enchiladas

Our family loves this enchilada recipe! It is one of my favorites to make!

1 can (16 oz) refried beans
10 four tortillas
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 c (8 oz) sour cream
3-4 c cubed, cooked chicken (3 boneless skinless chicken breasts)
3 c (12 oz) shredded cheddar cheese, divided
1 can (19 oz) enchilada sauce

Spread about 2 Tbsp of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3-1/2 c down the center of each tortilla; top with 1 Tbsp cheese. Roll up and place seam side down in a greased 13x9" baking dish. Pour enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 35 min or til heated through. Makes 4-6 servings (10 enchiladas).