Recipe Collection - Dulles South Food Pantry, Inc.

This collection of recipes was brought
together by Girl Scout Senior Troop
6721 for the Dulles South Food Pantry.
Recipes utilize common food pantry
items for easy and creative cooking.
Recipe
Collection
2016
Breakfast
Butterscotch Oatmeal
1 egg
1 ¾ cups milk
½ cup brown sugar
1 cup rolled oats
2 tablespoons butter
In a sauce pan over medium heat, whisk together the egg, milk, and brown
sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until
thick. Remove from the heat and stir in butter until melted. Serve immediately.
Source: www.allrecipes.com
Campbelled Eggs
1 can condensed Cheddar cheese, cream of vegetable, celery, chicken, or mushroom soup
8 eggs, slightly beaten
Dash pepper
2 Tbsp butter or margarine, melted
Blend soup, eggs, and pepper; pour egg mixture into butter in skillet. Cook over low heat until eggs are set; stir
gently. If desired, substitute a can of thawed frozen condensed cream of shrimp soup for any of the above. 4 to
6 servings.
Easy Broccoli, Cheese and Ham Muffins
1 bag (12 oz) Green Giant™ Steamers™ frozen
broccoli & cheese sauce
1 ½ cups Original Bisquick™ mix
½ cup milk
3 tablespoons vegetable oil
1 egg
½ cup diced cooked ham
½ cup shredded sharp Cheddar cheese (2 oz)
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray. Cook broccoli as directed on bag. In
large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed.
Spoon mixture evenly into muffin cups. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove
from pan. Serve warm.
Egg & Black Bean Breakfast Burritos
1 can black beans
12 eggs
Pack of 8 tortillas
Start by heating some tortillas on the griddle. While they heat, scramble a dozen eggs and heat a can of black
beans on the stovetop. Once your eggs are scrambled, assemble your breakfast burritos and add any extras you
might want. Toppings like shredded cheese, sour cream, and hot sauce all work rather well. (You can also make
these in bulk and freeze them so they’re ready to heat up on a hectic weekday morning.)
Source: www.thesimpledollar.com
Pumpkin Oatmeal
1 cup quick-cooking rolled oatmeal
¾ cup milk, or as needed
½ cup canned pumpkin puree
¼ teaspoon pumpkin pie spice
1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more
milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree,
pumpkin pie spice and cinnamon sugar. Heat through, and serve.
Source: allrecipes.com
Soups
Black Bean Salsa Soup
2 (15 ounce) cans black beans, drained and
rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat
the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls,
and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion, if desired.
Source: allrecipes.com
Chicken Chili
1-2 lbs. of chicken breast
2 cans of white beans
1 can of Rotel
1 can of diced tomatoes
1 can corn
1 pkg. of McCormick’s White Chicken Chili dry mix
Cut up chicken into small pieces. Place all ingredients in a crock pot. Cook for 4-6 hours. Serve with grated
cheese, and sour cream.
Source: “A Decade of Deliciousness- Freedom High School 10th Anniversary Cookbook”
Chicken ‘n’ Lima Soup
1 can (10 ¾ oz.) condensed chicken vegetable soup
1 soup can milk
1 cup cooked lima beans
4 slices bacon, cooked and crumbled
Combine soup, milk, and lima beans. Heat; stir. Just before serving, add crumbled bacon. If desired, garnish
with sliced hard-cooked egg. 4 servings.
Chicken Noodle Soup
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast or
canned chicken
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour
in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a
boil, then reduce heat and simmer 20 minutes before serving
Source: www.allrecipes.com/recipe/26460/quick-and- easy-chicken- noodle-soup/
Chickety Chick
1 can condensed cream of chicken soup
1 soup can water
¼ tsp poultry seasoning
Combine all ingredients. Heat; stir often. Sip from heavy cups or mugs. 2 to 3 servings.
Creamy Peanut Butter Soup
1 can condensed tomato soup
¼ cup peanut butter (chunky or smooth)
1 ½ soup cans milk
Stir soup into peanut butter, a little at a time, until well blended; add milk. Heat, but do not boil; stir
occasionally. 3 to 4 servings.
Hamburger Soup
1 lb. hamburger
½ pkg. Orzo or other small pasta
1 sm. can mixed vegetables
8 c. water
8 beef bouillon cubes
Place hamburger in frying pan to sauté until brown. While hamburger is browning, place water and
bouillon cubes in large pan and bring to boil. Add Orzo to water and cook as directed on package.
When Orzo is done, add drained hamburger and drained mixed vegetables. Note: Orzo readily absorbs broth
over time. Add 1 cube bouillon to each additional cup of water to obtain desired amount of broth.
Source: Linda Wood
Taco Soup
1 can condensed Tomato soup
1 soup can of water
¼ cup salsa or taco sauce
Crumbled tortilla chips
Shredded cheddar or monterey jack cheese
Green onion
Sour cream
In 1 ½ quart saucepan, combine soup, water, and salsa. Over medium heat, heat through, stirring occasionally.
Sprinkle each serving with tortilla chips, cheese, and onion. Top with a spoonful of sour cream.
Source: Campbells Simply Delicious Recipes
Vegetable Noodle Soup, RECIPE #3
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg
noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box,
or 2 cans)
Small handful fresh parsley leaves, basil or dill,
chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with
salt and cook until tender; about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2
minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender; about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt to
taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school. Serving
suggestion: Whole-wheat crackers and cheese sticks. TIP: This soup freezes well, so freeze any leftovers or make
a double batch to have plenty on hand.
Source: www.foodnetwork.com
Salads
BLT Pasta Salad
2 1/2 cups bow-tie pasta (uncooked)
6 cups romaine lettuce (torn)
1 medium tomatoes (diced)
4 bacon slices (cooked and crumbled)
1/2 cup ranch dressing
1 tbsp barbecue sauce
1/4 tsp pepper
Cook pasta according to package directions. Drain. Then rinse pasta under cold water. In a large bowl, combine
the romaine lettuce, tomato, bacon and pasta. Drizzle the ranch dressing and barbecue sauce over the top.
Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Source: www.yummly.com/recipe/BLT-Pasta-Salad-1577845?columns=3&position=21%2F41
Chickpea Salad
1 (19 oz.) can of chickpeas
¼ cup chopped onion
2 stalks celery (opt)
3 tbsp mayonnaise
1 tbsp dijon mustard (opt)
Salt and pepper (to taste)
Using a fork or a food processor, mash together the chickpeas, onion, and celery. Add the mayo, mustard, salt,
and pepper and mash until smooth. Serve on bread as a sandwich, in a wrap, or use as a dip with pita chips.
Source: www.itdoesnttastelikechicken.com/2014/09/12/5-vegan-sandwiches/
Mediterranean Pasta Salad
1 box farfalle, penne, or other pasta
Can of diced tomatoes
Can of chickpeas
Sliced olives
1/4 cup Italian dressing
This quick, easy pasta dish can be a side dish or a main meal, and makes a nice antidote to the mayonnaisesoaked pasta salad of summer cookouts. Just boil a box of pasta, drain it, and add a can of diced tomatoes, a
can of sliced black olives, a can of chickpeas, and some Italian dressing (or olive oil, balsamic vinegar, salt, and
pepper).
Source: www.thesimpledollar.com
Picnic-Perfect Tuna-and-Macaroni Salad
Salt and pepper
1 pound elbow macaroni
3 ribs celery, finely chopped
1/2 cup finely diced red onion
1/2 cup finely chopped fresh parsley
1 carrot, grated
1 12-oz. can tuna in water, drained
1/2 cup plus 2 Tbsp. mayonnaise
1/4 cup plain low-fat yogurt
1 tablespoon plus 1 tsp. cider vinegar
Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al
dente. Drain, rinse with cold water and drain again. While pasta is cooling, combine celery, onion, parsley,
carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise,
yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover
and refrigerate until ready to serve.
Source: www.myrecipes.com/recipe/picnic-perfect-tuna-and-macaroni-salad
Main Dish – Seafood
Fish Tacos Soft Shell
Fresh fish or fish sticks
flour tortillas
1 small red onion, thinly sliced
1 10-ounce jar tartar sauce (optional)
1 1/2 cups shredded Romaine lettuce (or any lettuce)
Bake the fish according to the package directions. Wrap the stack of tortillas in foil and place in the oven during
the last 5 minutes of baking. To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on
each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of
the lettuce. Fold over and serve.
Source: www.myrecipes.com/recipe/fish-tacos-1
Perfect Tuna
1 can (10 ½ ounces) condensed cream of
vegetable, celery, chicken, or mushroom soup
1/3 to ½ cup milk
1 can (7 ounces) tuna, drained and flaked
2 hard-cooked eggs, slicked
1 cup cooked peas
1 cup slightly crumbled potato chips
In 1-quart casserole, blend soup and milk; stir in tuna, eggs, and peas. Top with chips. Bake in a 350 degree oven
30 minutes. 3 to 4 servings.
Source: “A Campbell Cookbook: Cooking with Soup”
Spicy Southwest Tuna Casserole
1 can Campbells condensed cream of broccoli
or cream of chicken soup
1 cup milk
½ cup chopped, roasted red peppers
¼ cup of sliced pitted ripe olives
2 cans of tuna
¾ cups of shredded Monterey jack cheese with
jalapeno peppers
3 cups of cooked macaroni
⅓ of crushed tortilla chips
In a two quart casserole, combine soup and milk. Add peppers, olives, tuna, cheese, and macaroni; stir. Bake at
350 Degrees for 30 minutes or until hot and bubbling. Top with chips, then bake for 5 more minutes.
Tuna burgers
4 slices toast or toasted buns, buttered
1 can (7 ounces) tuna, drained and flaked
4 slices onion
2 hard-cooked eggs, sliced
1 can (10 ½ oz.) condensed cream of celery
soup
1/3 cup milk
2 Tbsp chopped parsley
2 tsp lemon juice
Place toast on cookie sheet or in shallow baking pan; spread with tuna; top with onion and egg. Combine
remaining ingredients; pour over open-face sandwiches. Broil until hot. 4 servings.
Source: “A Campbell Cookbook: Cooking with Soup”
Tuna (or Chicken) Casserole
1 can (10 ¾ oz.) condensed cream of vegetable soup
½ cup milk
2 cups cooked noodles
1 can (7 oz.) tuna, drained and flaked
1 Tbsp diced pimiento
2 Tbsp chopped parsley
2 Tbsp buttered bread crumbs
Blend soup and milk. Add noodles, tuna, pimiento, and parsley. Pour into 1 ½-quart casserole; top with crumbs.
Bake in a 350 degree oven for 30 minutes or until hot and bubbling. 4 servings. Variations: Substitute 1 can (5
oz.) boned chicken for tuna. Use cheddar cheese, cream of celery, mushroom, or chicken soup in place of cream
of vegetable soup.
Source: “A Campbell Cookbook: Cooking with Soup”
Tuna salad sandwiches
2 cans (6 oz each) tuna in water
1 medium stalk celery
1 small onion
½ cup mayonnaise or salad dressing
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
8 slices bread
Drain the tuna in a strainer in the sink. Chop the celery to measure 1/2 cup. Peel and chop the onion to measure
1/4 cup. In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. Spread tuna
mixture on 4 bread slices. Top with remaining bread slices.
Main Dish - Chicken
2-Step Creamy Chicken and Pasta
1 tablespoon vegetable oil
1 1/4 pounds chicken
1 bag (16 ounces) frozen vegetable blend with pasta (broccoli, carrots)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of
Mushroom Soup
1/2 cup water
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Stir
the vegetable pasta blend, soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook
for 5 minutes or until the chicken is cooked through.
Source: www.campbellsoupcompany.com
Chicken Sorrento
1 tablespoon vegetable oil
1 pound chicken (chopped) or canned
1 jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
9 ounces (about 3 cups) penne pasta, cooked and drained (about 4 1/2
cups cooked)
1/4 cup grated Parmesan cheese
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well
browned on both sides. Remove the chicken from the skillet. Stir the sauce and vinegar in the skillet and cook for 2
minutes, stirring often. Stir in the basil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for
5 minutes or until the chicken is cooked through. Slice the chicken. Serve the chicken and sauce over the penne.
Sprinkle with the cheese.
Source: www.campbellsoupcompany.com
or
Chicken with Savory Herbed Rice
1 1/4 pounds chicken (chopped) or canned chicken
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 teaspoon dried thyme, crushed
1 1/2 cups uncooked instant white rice
1 cup fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese
Season the chicken with the garlic powder and black pepper. Cook the chicken in a 10-inch nonstick skillet over
medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Heat the
broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and
cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the
chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.
Source: www.campbellsoupcompany.com
Chunky Chicken Hash
1 can (10 ½ oz.) condensed cream of mushroom
soup
1/3 to ½ cup milk
1 can (5 ounces) boned chicken or turkey, or 1
cup diced cooked chicken or turkey
1 can (8 ounces) cut green beans, drained
2 Tbsp diced pimiento
Dash nutmeg
Dash pepper
3 cups hot cooked rice
Blend soup and milk; add chicken, beans, pimiento, nutmeg, and pepper. Heat slowly; stir often. Serve over
cooked rice. 4 servings.
Source: “A Campbell Cookbook: Cooking with Soup”
Chicken and Rice
1 1/2 pounds skinned and boned chicken
breasts
2 (8.8-ounce) pouches ready-to-serve long-grain
rice
4 bacon slices, diced
1/2 cup chopped onion
1/2 cup frozen green peas, thawed*
1 (4-ounce) can sliced mushrooms, drained
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh parsley sprigs
Cut chicken into 1/4-inch slices, and set aside. Heat rice according to package directions; set aside.
Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted
spoon, reserving 1 tablespoon drippings in skillet. Sauté onion in hot drippings in skillet 3 minutes or until
tender. Stir in chicken, and sauté 8 minutes or until chicken is done. Stir in rice, bacon, peas, and next 3
ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Garnish, if desired.
*4 ounces (about 1 heaping cup) snow peas may be substituted for green peas. Microwave snow peas and 1/4
cup water in a microwave-safe bowl 2 minutes before adding to chicken mixture. Proceed with recipe as
directed.
Source: www.myrecipes.com/recipe/chicken-and-rice
Quick Skillet Chicken and Macaroni Parmesan
1 Jar Prego Traditional Italian Sauce
¼ Cup grated Parmesan Cheese
3 Cups Canned Chicken
1 ½ Cups elbow macaroni, cooked and drained
1 ½ Cups shredded part-skim mozzarella cheese
Heat the Italian sauce, 3 tablespoons of the parmesan cheese, chicken and macaroni in a 10-inch skillet over
medium-high heat to a boil. Reduce the heat to medium. Cover and Cook for 10 minutes or until the mixture is
hot and bubbling, stirring occasionally. Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let
stand for 5 minutes.
Slow-Cooked Southwest Chicken
2 cans (15 ounces each) black beans
1 can reduced-sodium chicken broth
1 can diced tomatoes with chilies
½ lbs boneless skinless chicken breast or thighs
1 jar chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
¼ teaspoon hot pepper
3 cups hot cooked rice
In a 2 or 3 qt slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn, and seasonings. Cover and
cook on low for 6-8 hours or until a meat thermometer reads 170. Shred chicken with two forks and return to
the slow cooker; heat through. Serve with rice. Yield: 6 servings.
Slow Cooker Bacon-Ranch Chicken and Pasta
1 1/2 lb chicken thighs
6 slices bacon, cooked and diced
2 to 3 cloves garlic, finely chopped
1 package (1 oz) ranch dressing and seasoning mix
1 can (10.75 oz) condensed cream of chicken soup
1 cup sour cream
½ teaspoon pepper
½ cup water
8 oz spaghetti, cooked
Spray 4-quart slow cooker with cooking spray; place chicken thighs in cooker. 2 In medium bowl, mix remaining
ingredients except spaghetti. Pour over top of chicken. Cover; cook on Low heat setting 6 hours or on High heat
setting 3 to 4 hours. When about 15 minutes are left, cook and drain spaghetti as directed on package. Just
before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.
Source: www.bettycrocker.com
Smothered Chicken Casserole
1 tablespoon oil
4 boneless skinless chicken thighs
½ teaspoon garlic salt
¼ teaspoon pepper
6 oz uncooked angel hair pasta
1 can (10 ¾ oz) condensed cream of chicken soup
1/1/4 cups half and half
½ teaspoon paprika
2 cups vegetables beans or broccoli
3 slices bacon, crumbled
Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over mediumhigh heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once,
until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F). Cook pasta as directed
on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta
and frozen broccoli. Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over
chicken thighs. Top with bacon. Cover and bake 20 mins; uncover and bake 10 to 15 mins or until sauce bubbles.
Source: www.bettycrocker.com
Main Dish - Beef
Beef and Bean Burritos
1 pound ground beef
1 can Campbell’s Condensed Bean and Bacon
Soup
1 cup Pace Chunky Salsa or Pace Picante Sauce
8 flour tortillas (8-inch), warmed
Shredded Cheddar Cheese
Sour Cream
Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat.
Pour off any fat. Stir the soup and salsa in the skillet and cook until the mixture is hot and bubbling, mashing the
beans with a fork. Spoon about ½ cup beef mixture down the center of each tortilla, top with the cheese,
additional, if desired. Fold the tortillas around the filling.
Beef and Noodle Dish- Rita L. Garrah
3 lb. chuck beef, cut in bite size pieces
2 cans mushroom soup
1 pkg. egg noodles
Combine chuck beef and mushroom soup in Dutch oven. Bring to a boil, then turn down heat and let simmer till
meat is cooked. Stir occasionally, if necessary, adding water to keep at right consistency. Place noodles in a
separate utensil and cook until done in enough water to cover noodles. When noodles are cooked, drain. Place
in a dish and pour the beef and mushroom soup over the noodles. Mix
and serve.
Source: “Cooking With Friends” sponsored by the Catholic Daughters of America in Honesdale, Pennsylvania (Rita L.
Garrah)
Garlic Knot Pizza Bake
GARLIC-KNOT CRUST
PIZZA FILLING
2 tubes pre-made biscuit dough
3 tbsp. butter, melted
1½ tsp. garlic powder, divided
1/4 c. grated Parmesan cheese
1 lb. ground beef
1 jar marinara sauce
1 c. shredded mozzarella cheese
12 slices pepperoni
Preheat the oven to 375°F.
For the garlic-knot crust: Cut each biscuit round in half (or quarter it, if the package makes extra-large biscuits),
so they're about the size of a half-dollar. Dip the biscuit pieces in melted butter, then place them in a gallon-size
resealable plastic bag and top with 1 tsp. garlic powder and parmesan cheese. Shake to coat. Pour coated
dough balls into a large casserole dish, spreading them out in an even layer. Set aside. For the rest of the pizza:
Place ground beef and 1/2 tsp. garlic powder in a sauté pan over medium heat. Cook beef, breaking it up into
crumbles with the back of a spatula, until it's fully browned. Drain and mix with marinara sauce. Pour meat
sauce onto pizza, covering the knots. Top with mozzarella cheese and pepperoni slices. Bake in the oven for 2022 minutes, or until cheese is melted and bubbly, and garlic knots are puffed up and lightly golden.
Source: www.delish.com/cooking/recipe-ideas/recipes/a45088/garlic-knot-pizza-bake-recipe/
Quick chili
1⁄2 pound lean ground meat (15% fat)
1 medium onion, chopped
1 can (15 ounces) kidney beans with liquid
2 cans (14.5 ounces each) diced tomatoes with liquid
2 Tablespoons chili powder
Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
Add undrained beans, tomatoes with liquid and chili powder. Reduce heat to low (250 F degrees in an electric
skillet), cover and cook for 10 minutes. Serve warm. Refrigerate leftovers within 2 hours.
Quick Spaghetti and Meatballs
1 jar (45 ounces) Prego® Flavored with Meat Italian Sauce
16 ounces frozen beef meatballs (16 meatballs, 1 ounce each )
1 pound (1 package) cooked spaghetti, drained
1/4 cup grated Parmesan cheese (optional)
Stir the sauce and meatballs in 3-quart saucepan and heat to a boil over medium heat. Reduce the heat to low. Cover
and cook for 20 minutes or until the meatballs are heated through, stirring occasionally. Serve the sauce and
meatballs over the spaghetti. Sprinkle with the cheese, if desired.
Source: www.campbellsoupcompany.com
Sloppy Joes
4 white corn tortillas
1 pound ground beef or ground turkey
1 can sloppy-joe sauce (such as Hunt's) or 1 package sloppy-joe mix
1 cup shredded sharp Cheddar
Preheat oven to 300°F.
Wrap all the tortillas tightly together in foil and place in oven for 5 minutes. In a medium skillet, brown the beef
or turkey. Add the sloppy-joe sauce (or seasoning, tomato paste, and water, according to the label directions).
Place 1 tortilla on each plate. Spoon the sloppy-joe mixture evenly onto each tortilla. Divide the Cheddar evenly
among the tortillas and fold them over. Serve with a green salad.
Source: http://www.myrecipes.com/recipe/sloppy-joes-soft-corn-tortillas
Tomato Beef Stew
½ lb ground beef
1 can condensed Tomato Soup
1/2 soup can milk
1 cup cut green beans
½ cup sliced carrots
1 tsp Worcestershire sauce
In 1 ½ quart sauce pan over medium heat, cook beef until browned and no longer pink, stirring to separate
meat. Spoon off fat. Stir in soup and water. Add beans, carrots, and Worcestershire sauce. Heat to simmering.
Cook 10 minutes or until veggies are tender, stirring occasionally.
Source: Campbell’s Simply Delicious Recipes
Main Dish - Other
Easy Manicotti
1 package
(8 ounces) manicotti shells (14 shells)
1 egg
1 carton (15 ounces) low-fat ricotta or cottage
cheese
6 ounces shredded low-fat mozzarella cheese
(about 1 1/2 cups)
1⁄2 cup fresh parsley, minced, or 3 tablespoons
dried parsley
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 Tablespoon italian seasoning
1⁄2 teaspoon garlic powder or 2 cloves garlic,
minced
1 jar (24 to 26 ounces) pasta sauce
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. While pasta is cooking,
beat egg in medium bowl. Add ricotta or cottage cheese, mozzarella cheese, parsley, salt, pepper, Italian
seasoning and garlic powder. Mix well. Pour a little of the pasta sauce in the bottom of a rectangular baking pan
to prevent pasta from sticking. Stuff shells with filling (about 2-3 rounded teaspoons per shell). Arrange stuffed
shells in pan. Pour remaining sauce evenly over pasta. Bake for 10 to 15 minutes or until bubbly throughout.
Let rest 10 minutes outside of oven before serving. Refrigerate leftovers within 2 hours.
Fun Pizza
(with a face made of olives and pepperoni)
1 ½ cups Original Bisquick™ mix
1/3 cup very hot water
2/3 cup pizza sauce
1 ½ cups shredded mozzarella cheese (6 oz)
20 slices pepperoni
2 ripe olives, sliced lengthwise
Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and very hot
water until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in
Bisquick mix; pinch edge to form 1/2-inch rim. Spread pizza sauce over dough. Sprinkle with cheese. Place
pepperoni slices on pizza in eyes and mouth shape, overlapping pepperoni slightly. Place olive slices as a nose.
Bake 12 to 16 minutes or until crust is golden and cheese is bubbly.
Source: www.bettycrocker.com
Layered Pasta, Veggie & Cheese Skillet
1 jar (24 ounces) Prego® Veggie Smart® Chunky
& Savory Italian Sauce
1 cup water
1 1/4 cups reduced fat (part skim) ricotta
cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
3 ounces (1/2 of a 6-ounce package) baby
spinach or arugula, coarsely chopped (about 4
cups)
8 ounces (about 3 cups) campanelle (little bell
shaped) pasta, cooked and drained
Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cupParmesan cheese, egg and spinach in a
medium bowl. Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the
layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet. Cook over
medium heat for 10 minutes or until the mixture is hot.
Source: www.campbellsoupcompany.com
Pasta with White Beans and Spinach
Salt
1 pound penne or other pasta
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 ounce baby spinach (about 5 cups)
1/2 cup chicken broth
Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package
directs. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook,
stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl. Warm remaining 1 Tbsp. oil in a
large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans,
spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes. Drain
pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a
time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with
bread crumbs.
Source: www.myrecipes.com/recipe/whole-wheat-pasta-with-beans
Sautéed Chickpeas with Broccoli and Parmesan
2 tablespoons olive oil
1 small onion, thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
1 1/2 heads broccoli, including stalks, trimmed and chopped (2 cups)
1 (10.5 oz.) can chickpeas, drained and rinsed
1/3 cup chicken or vegetable broth
1/4 teaspoon crushed red pepper
1/3 cup Parmesan shavings
In a large skillet (preferably one with a lid), warm olive oil over medium heat until hot. Carefully add onion,
garlic and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden
brown, 4 to 5 minutes. Toss in broccoli; sauté for 3 minutes. Add chickpeas, broth and red pepper. Stir once,
cover and cook for 3 minutes more, just to heat through and finish cooking broccoli.
Uncover, season with pepper, sprinkle with Parmesan and serve.
Source: www.myrecipes.com/recipe/sauted-chickpeas-with-broccoli-parmesan
Vegetarian Pasta and Bean Skillet, low -fat from Betty Crocker cook book
1 cup salsa
2/3 cup uncooked elbow macaroni (2oz)
¾ cup water
2 teaspoons chili powder
1 can (15 to 16 oz) kidney beans, rinsed and
drained
1 can tomato sauce (8oz)
½ cup shredded cheddar cheese (2 oz)
In a 10-inch nonstick skillet, heat all ingredients except cheese to boiling, reduce heat to low. Cover and simmer
about 15 minutes, stirring frequently, just until macaroni is tender. Sprinkle
with cheese.
Spaghetti Pie
8 ounces uncooked spaghetti
2 tablespoons unsalted butter
8 large eggs
1/2 cup milk
1/3 cup cooked bacon crumbles (such as Hormel brand)
3 scallions (green portions only), thinly sliced
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese
Bring a pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until
al dente. Drain pasta and rinse well with cold water. Preheat oven to 400°F. Grease an ovenproof 9- or 10-inch
skillet with about 1/2 Tbsp. butter. In a bowl, whisk together eggs, milk, bacon, scallion, pepper and 3 Tbsp.
Parmesan. Add spaghetti; mix well. Transfer mixture to skillet, spreading evenly. Dot with remaining butter
and sprinkle remaining 1 Tbsp. Parmesan on top. Bake for 25 to 30 minutes, until center is set and top is golden.
Let cool for 10 minutes before serving.
Source: www.myrecipes.com/recipe/spaghetti-pie
Side Dishes
Baked Macaroni and cheese
1 cup Idaho ® Spuds ™ Classic Flakes
1/2 cup Water
2 cups Dry Elbow macaroni noodles
1 Egg
1 1/4 cup Low fat milk (or milk substitute)
1/4 tsp Garlic powder
1/8 tsp Mustard powder (or 1/2 tsp mustard)
Pinch Salt and black pepper (or to taste)
3/4 cup Grated reduced fat sharp cheddar
2 tbs Grated Parmesan cheese
1/8 cup Low fat cottage cheese (or 1 oz 1/3 less fat cream cheese)
Optional Toppings: 1/4 cup whole wheat or panko bread crumbs mixed with 1/4 cup grated parmesan cheese
Preheat oven to 425 degrees. Spray 8 individual baking dishes (I used individual ramekins, but you could also use
one large baking dish), with non-stick cooking spray. Place baking dishes on a large baking pan (for easy removal
from the oven). Bring a large pot of salted water to a boil. Cook pasta until just ender (about 6-8 minutes).
Drain pasta and set aside. In a medium microwave-safe bowl whisk together the potato spuds, 1/2 cup milk and
½ cup water. Microwave for 3 minutes and stir until creamy. In a small bowl, whisk together the egg, 3/4 cup
milk, mustard powder, garlic powder, salt and pepper. In the pot used to cook the noodles, which should now
empty, pour the egg mixture and cheeses in. Cook cheese and egg mixture over medium heat, whisking
constantly, until the cheese melts and the sauce begins to thicken, (about 2-3 minutes). Turn off the heat. Add
the mashed potato mixture to the cheese sauce in the pot and stir until smooth. Add an additional 1/2 cup milk
and stir. Add the pasta to the sauce and stir once more, and season with additional salt and pepper if desired.
Divide the macaroni between the baking dishes, (or pour into one large baking dish). Sprinkle the bread crumbs
and parmesan evenly over each dish if desired. Bake macaroni for 15-20 minutes, or until bread crumbs and
parmesan becomes golden brown.
Source: Recipe exclusively created for Idaho ® Spuds ™ by DashingDish.com.
Beans and Rice
2 cans kidney beans
1 can Ro-Tel tomatoes
Long grain white rice
1 (2 lb.) pkg. Velveeta cheese
In double boiler, over low heat, mix ½ to 1 pound Velveeta cheese and Ro-Tel tomatoes to taste. Heat beans in
separate saucepan. Cook rice. Layer beans over rice and cover with cheese sauce. Have bowl of Ro-Tel tomatoes
on table to add for heat and garnish.
Source: “Our Favorite Recipes: Maple City Apartments” (Marion Dee)
Broccoli Mac & Cheese
1 bunch of broccoli
Salt
2 cups elbow macaroni or box mac n cheese
4tbsp butter
3 tbsp all-purpose flour
3 cups milk
½ tsp dry mustard (optional)
1 ½ grated pepper
2 cups grated cheddar cheese
½ cups parm cheese
Heat 4 quarts of water with 2 Tbsp salt in a large pot on high heat (for pasta). When the water comes to a boil,
add the pasta and cook uncovered at a rolling boil for 2 minutes less than the time given on the pasta package
instructions. (You want to cook the pasta al dente because it will continue to cook with the cheese mixture.)
Rinse quickly in cold water to stop the cooking, drain and set aside. While the pasta water is coming to a boil,
steam the broccoli. Put a steamer rack in a pot with an inch of water. Bring to a boil. Add the broccoli florets,
sprinkle with a little salt, and cover. Steam for 4 minutes. Then remove the broccoli from the pot to a bowl. In a
microwave or in a small pot on the stovetop, heat the milk until steamy. (Preheating the milk saves time in the
next step when you are making the bechamel sauce.) Preheat oven broiler at 500°F. Melt 4 Tbsp butter in a
thick-bottomed oven-safe pot on medium high heat. When the butter is melted and starts to foam sprinkle with
3 Tbsp of flour. Whisk to combine. Lower the heat to medium and cook for 1 to 2 minutes. Pour in the hot milk
and whisk vigorously to combine, breaking up any clumps of flour. Lower the heat to medium low and let cook,
whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon. Stir in the dry
mustard, paprika, nutmeg, black pepper, Worcestershire sauce, and 1 teaspoon of salt. Whisk in 1 1/2 cups
grated cheddar and the 1/2 cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Stir in the broccoli and the pasta until well combined. Sprinkle the remaining 1/2 cup grated cheddar cheese on
top and place under preheated broiler for 5 to 7 minutes until bubbly and lightly browned. Add more salt and
pepper to taste.
Source: www.simplyrecipes.com
Corn Casserole
1 (16-oz.) can whole corn
1 (16-oz.) can creamed corn
2 eggs
1 c. sour cream
¼ c. sugar
½ c. cooking oil
1 pkg. Jiffy corn muffin mix
Do not drain the corn. Mix all the ingredients until smooth. Pour into greased casserole dish and bake at 350
degrees F for 1 hour or less (until nicely browned).
Easy Creamed Vegetables
Top-of- stove method: Cook 2 packages (10 ounces each) frozen
vegetables (cauliflower, corn, green beans, lima beans, mixed vegetables,
peas, peas and carrots, spinach) in unsalted water until tender; drain. Stir
in 1 can condensed cream of vegetable, celery, chicken, mushroom, or
Cheddar cheese soup; heat. Thin to desired consistency with additional
milk. Season to taste. 6 to 8 servings.
Source: “A Campbell Cookbook: Cooking with Soup”
Easy Garlic-Cheese Biscuits
2 cups Original Bisquick Mix
⅔ cup milk
½ cup shredded cheddar cheese
¼ cup butter or margarine, melted
¼ teaspoon garlic powder
Heat oven to 450 degrees. In medium bowl, stir bisquick mix, milk and cheese with wire whisk or fork until soft dough
forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop drought by 10 to 12 spoonfuls about 2 inches
apart. Bake 8 to 10 minutes or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush
on warm biscuits before removing from cookie sheet. Serve warm.
Four Bean Bake
1 (16 oz.) can large lima beans cooked
1 (16 oz.) can small lima beans cooked
1 can pork ‘n’ beans
1 can red kidney beans
1 sm. can crushed pineapple
1 c. ketchup
1 c. brown sugar
½ c. chopped onion or onion flakes
Some chopped ham or bacon
Combine all ingredients. Bake 1 ½ hours at 300 degrees. Can add barbecue sauce. Note: This makes a lot!
Source: “Our Favorite Recipes: Maple City Apartments” (Sakmyster)
Green Bean Casserole
1 can condensed cream of chicken or mushroom soup
1 tsp soy sauce
1 can (3 ½ oz.) French fried onions
3 cups cooked French style green beans (or two 10-ounce
packages frozen, or two 1-pound cans, drained)
Dash pepper
In 1-quart casserole, stir soup and soy sauce until smooth; mix in ½ can onions, beans, and pepper. Bake in a
350 degree oven 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes
more. 6 servings.
Source: “A Campbell Cookbook: Cooking with Soup”
Herbed Pan Biscuits
2 cups Original Bisquick™ mix
½ cup sour cream
6 Tbsp lemon-lime carbonated beverage
2 Tbsp chopped fresh Italian (flat-leaf) parsley
1 Tbsp chopped fresh basil leaves
¼ tsp coarse ground black pepper
3 Tbsp butter, melted
Heat oven to 425°F. Spray 8-inch round cake pan with cooking spray. In medium bowl, stir Bisquick mix, sour
cream, carbonated beverage, parsley, basil and pepper with fork until soft dough forms. With floured hands,
divide dough into 20 equal portions. Shape each into a ball. Place in pan with sides touching. Brush evenly with
half of the melted butter. Bake 15 minutes or until golden brown. Brush evenly with remaining melted butter.
Serve immediately.
Source: www.bettycrocker.com
Potato Parmesan Biscuits
3 cups all-purpose flour
1-1/3 cups Idaho® Spuds™ Classic Potato Flakes,
Signature Bits, orNaturals, any variety
1/2 cup grated Parmesan cheese
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
1 cup (2 sticks) cold butter, cut into small cubes
1 cup buttermilk
1/2 cup cold water
1 egg
Heat oven to 375°F. Mix flour, Idaho® Spuds™ Potatoes, Parmesan, baking powder, sugar and salt in a large
bowl. Add butter; rub with fingers or a fork until mixture forms coarse crumbs. Stir together buttermilk, water
and egg in a small bowl. Add to dry ingredients; mix with a fork to make a moist soft dough. Dough will not be
smooth. Turn dough onto a floured surface and knead 3-4 times. Roll to ¾-inch thickness. Cut into desired
shapes and place on a lightly greased or parchment lined baking sheet. Bake biscuits until golden brown, about
30 minutes. Cool 10 minutes before serving.
Source: www.Idahospuds.com
Quick Stuffing
1 can (10 ½ oz.) condensed cream of celery, chicken, or mushroom soup
½ soup can water
1 package (8 oz.) herb-seasoned stuffing
Blend soup and water; mix lightly with stuffing. Makes about 4 cups stuffing or enough for a 3 to 4 pound bird.
Note: If desired, add ¼ cup melted butter; reduce water to ¼ cup.
Source: “A Campbell Cookbook: Cooking with Soup”
Refried Beans
6 cups dried pinto beans
4 slices thick-cut bacon, cut into 1-inch slices (or
you can use salt pork, ham hock or diced ham
instead)
1 tablespoon chili powder
1 teaspoon salt, plus more if needed
2 teaspoons black pepper, plus more if needed
1/2 stick butter (bacon grease, lard or
shortening will work)
1 onion, diced
2 cups grated sharp Cheddar
Sliced jarred jalapenos
Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough
water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low
and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the
cooking process. The beans are done when they're fork tender, without much bite. Add the chili powder, salt
and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired. Heat the
fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until
they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the
jalapenos.
Source: www.foodnetwork.com
Southwest Cornbread
1/2 cup MIRACLE WHIP Light or regular Dressing
1 can (4 oz.) chopped green chiles, undrained
3 egg whites, lightly beaten
1/2 tsp. ground red pepper (cayenne)
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) no-salt- added corn, drained
1/2 cup chopped red bell peppers
Heat oven to 400ºF. Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just
until moistened. Pour into greased 13x9-inch pan. Bake 25 to 30 min. or until golden brown.
Source: http://www.kraftrecipes.com/recipes/southwest-cornbread-53535.aspx
Vegetable Dish
1 can French green beans
1 ctn. Sour cream
1 c. shredded cheese
½ c. melted butter
Salt & pepper to taste
1 can white whole kernel corn
1 can cream of mushroom soup
¼ c. chopped onion
1 roll Ritz crackers, crushed
Mix beans and corn and spread on bottom of casserole dish.
Mix soup, sour cream, cheese, onions, salt and pepper and spread over beans and corn mixture.
Spread crackers over top and pour melted butter over all.
Bake at 400 degrees F for 35 to 40 minutes or until hot and bubbly.
Source: Dave & Carla Parker
Sauces/Gravies
Versatile Cream Sauce
1 can (10 ½ oz.) condensed Cheddar cheese, cream of vegetable, celery, chicken, or mushroom soup
¼ to ½ cup milk
Blend soup and milk; heat; stir often. Makes about 1 ½ cups sauce.
Source: “A Campbell Cookbook: Cooking with Soup”
Quick Onion Gravy:
1 can condensed onion soup
2 Tbsp flour
½ cup water
Heat soup. Blend flour and water until smooth; gradually add to soup. Cook until thickened; stir constantly. 1 ¾
cups sauce. Serve over cooked beef, liver, or hamburger.
Source: “A Campbell Cookbook: Cooking with Soup”
Desserts
Apple Cinnamon “Salad”
1 box cherry or strawberry Jello
1 c. boiling water
3 T. (or more) red hots or cinnamon candies
1 c. applesauce
Place 1 cup water and the red hots in a pan and heat until red hots are melted. Pour over Jello and stir.
Add 1 cup applesauce and stir until well mixed. Place in refrigerator until set.
Source: Sheila Dann
Bundt Caramel Rolls
18 frozen dinner rolls
1 sm. Pkg. butterscotch pudding
½ c. chopped pecans or walnuts
½ c. butter
¾ c. brown sugar
¾ tsp. cinnamon
Butter the bundt pan. Sprinkle with nuts. Add frozen dinner rolls. Sprinkle with 1 package of butterscotch
pudding rolls. Melt together butter, brown sugar, and cinnamon and pour over pudding mix. Let stand
overnight. Bake at 350 degrees F for 25-30 minutes. Let stand 5-10 minutes.
Chocolate cookie pudding
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups milk
1 package (3 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
16 double-stuffed creme-filled chocolate sandwich cookies, crushed (about 2 cups) or preferred cookie
In medium bowl, beat pudding mix and milk with wire whisk 2 minutes. Cover and refrigerate 5 minutes.
In separate medium bowl, mix cream cheese and whipped topping, blending well. In bottom of 8-cup bowl,
place 1 cup of the crushed cookies. Spread half of cream cheese mixture over crushed cookies; sprinkle with half
of pecans. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding.
Sprinkle with remaining cookies and pecans. Cover and refrigerate until serving time.
Flourless Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
Preheat oven to 350* and grease cookie sheets. Beat together peanut butter
and sugar in a large bowl with an electric mixer until smooth. Add beaten egg
and baking soda to peanut butter mixture and beat until well combined. Roll 1
teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and
flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes. Cool
cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool. May be kept in air tight
container at room temperature for 5 days. Makes about 2 dozen cookies.
Fruit Cobbler
2-3 cans of fruit, with juice (any kind)
1 c. flour
1 c. sugar
1 c. butter, melted
1 c. milk
Pour fruit into 13 x 9 in. pan. Mix batter ingredients and pour on top of fruit. Bake at 400 degrees for 30-40
minutes. Yield: 12 servings.
Source: “Our Favorite Recipes: Maple City Apartments” (Michele Hemstreet)
Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
1 (18 1/4 ounce) boxes devil's food cake mix (Betty Crocker Super
Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling
Preheat oven to 350°. Stir (by hand) dry cake mix, oil and eggs in a large bowl
until dough forms. Dust hands with confectioners' sugar and shape dough into
1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10
minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks.
Glorified Rice
½ c. rice
1 box instant vanilla pudding
1 small can crushed pineapple
9 ½ oz. carton Cool Whip
Boil rice until soft. Follow directions on box for pudding. Drain pineapple. Mix rice, pudding, and pineapple
together. Fold in Cool Whip.
Source: “Cooking With Friends” sponsored by the Catholic Daughters of America in Honesdale, Pennsylvania (Marge
Kiegler)
Jell-O Cool Whip Fruit Salad
2 cans fruit cocktail
1 can mandarin oranges
1 (20 oz.) can chunk pineapple
3 oz. cream cheese
8 oz. Cool Whip
3 oz. Jello (strawberry, cherry or banana)
Drain fruit. Soften cream cheese in a large bowl. Add Cool Whip and dry Jello (don’t add water, just powder).
Blend cheese, Cool Whip and Jello together. Mix with fruit and serve.
http://www.cooks.com/recipe/ll2dz1k4/jello-cool- whip-fruit- salad.html
Microwave Apple Crisp
4 medium tart cooking apples, peeled, sliced (4 cups)
2/3 cup packed brown sugar
2/3 cup quick-cooking or old-fashioned oats
½ cup Original Bisquick™ mix
3 tablespoons butter or margarine, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small
bowl, stir remaining ingredients until crumbly. Sprinkle over apples. Microwave uncovered on High 7 to 10
minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.
Source: www.bettycrocker.com
No Bake Cookies
4 c. sugar
1 c. milk
6 tsp. Cocoa powder (opt)
2 sticks butter or margarine
1 c. peanut butter
6 c. Quaker 1-minute oats
1 tsp. vanilla
Combine sugar, milk, cocoa, and butter in large saucepan. Cook (stirring constantly) until rolling boil.
Continue boiling for 3 minutes (continue stirring). Remove from heat, add peanut butter, Quaker oats, and
vanilla. Drop by tablespoonfuls on waxed paper. Cool and store in airtight container or refrigerator.
Source: Sheila Dann
Peanut Butter Krispie Treat
1 (12 oz.) pkg. or 2 c. butterscotch morsels
1 c. peanut butter (crunchy or creamy)
6 c. Rice Krispies cereal
Combine butterscotch and peanut butter in a large saucepan. Stir over low
heat until smooth. Remove from heat. Add Rice Krispies and stir until coated.
Press in a buttered 13x9x2 inch pan. Chill until firm. Cut into 2x2 inch
squares. Makes 24 squares.
Source: “Our Favorite Recipes: Maple City Apartments” (Ruth Bishop)
Raspberry Poke Cake
1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix
box
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 cup boiling water
½ cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan.
Cool completely in pan, about 1 hour. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling
water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate
2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
Source: www.bettycrocker.com
Simple Gum Drop Polka Dot Cake
1 box Betty Crocker Super moist yellow cake mix water, oil, eggs called for on the cake mix box
1 container Betty Crocker rich and creamy vanilla
frosting
40 sugar-coated gum drops in assorted colors or
favorite candy
Heat oven to 350F (325°F for dark or nonstick pans). Grease
bottoms and sides of 2 (8-inch). Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes;
remove from round cake pans with shortening or cooking spray pans to cooling racks. Cool completely, about 1
hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm. On serving plate, place
1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side
up. Frost top and sides of cake with remaining frosting. On sugared surface, use rolling pin to roll gumdrops
into circles. Place circles on sides and top of cake.
Source: www.bettycrocker.com