PIZZA PORK CHOPS

2 cups Sliced Fresh Mushrooms
2 Tbsp. Butter
4 Boneless Pork Loin Chops (1/2-inch thick & 4 Oz. each)
1/4 tsp. Salt
1/4 tsp. Pepper
2 tbsp. Olive Oil
2 cups Marinara or Spaghetti Sauce
16 slices Pepperoni
1 cup Shredded Part-Skim Mozzarella Cheese (4 Oz.)

1. In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
2. Add marinara sauce, bring to boil. Reduce heat; simmer, uncovered, for 8 to 10 minutes until a meat thermometer reaches 160˚, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2 to 3 minutes or until cheese is melted.
Yield: 4 Servings.

NORWEGIAN MEATBALLS

2 to 2-1/2 Lb. package Frozen Meatballs
2 to 2 10-3/4 Oz. cans Cream of Mushroom Soup
12 Oz. can Evaporated Milk
1-1/2 cups Sour Cream
1 cup Beef Broth
1 tsp. Dill Weed (optional)

1. Arrange frozen meatballs in a long, microwave-safe dish and microwave on high 4 minutes.
2. Meanwhile, combine all other ingredients in a large mixing bowl, stirring well.
3. Place meatballs in slow cooker. Cover with soup mixture.
4. Cover and cook on high 45 minutes (Sauce should not boil.)
Makes 10 to 12 servings.

CRANBERRY-ORANGE CHEESECAKE

2/3 cup Crushed Chocolate Wafer Cookies
1-1/2 tsp. Finely Shredded Orange Peel, divided
2 Tbsp. Butter, melted
3 8 Oz. pkgs. Reduced Fat Cream Cheese, softened
3/4 cup Sugar
2 Tbsp. All-purpose Flour
3 Eggs, lightly beaten
1/3 cup Snipped Dried Cranberries
1/4 cup Low-Calorie Cranberry Juice or Fat-Free Milk
1/2 cup Fresh Cranberries, coarsely chopped

1. Preheat oven to 375˚F. For crust, in a bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
2. In a mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust lined pan. Sprinkle with fresh cranberries.
3. Bake 35 to 40 minutes or until a 2-1/2 inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
Makes 12 to 16 servings.

PUMPKIN FLAN

1-1/4 cups Sugar
8 Large Eggs
2 cans Evaporated Milk (12 Oz. each)
(not sweetened condensed milk)
1 cup Canned 100% Pure Pumpkin
2 tsp. Vanilla Extract
1-1/2 tsp. Pumpkin Pie Spice
1/4 tsp. Salt
Garnish: Candy Pumpkins

1. Place a roasting pan or 13x9-inch baking pan in oven. Fill halfway with water. Heat oven to 325ºF. Have a 9x5x3-inch loaf pan ready.
2. Heat 1/2 cup sugar in a heavy-bottom 1-qt. saucepan over medium heat about 5 minutes, swirling pan occasionally until sugar melts and turns golden brown. Immediately pour into loaf pan so caramel covers bottom completely. (Caramel hardens but will liquefy when baked.)
3. Whisk eggs in a large bowl until well blended. Whisk in remaining 3/4 cup sugar, the evaporated milk, pumpkin,
vanilla, pumpkin pie spice and salt just until blended. Pour into loaf pan. (You’ll hear caramel crack; that’s OK.) Carefully set in middle of roasting pan in oven.
4. Bake 1 hour, 10 minutes, or until knife inserted near center comes out clean. (Center will jiggle when pan is shaken.) Remove pan to a wire rack; cool completely. Cover and refrigerate at least 8 hours.
5. Up to 2 hours before serving; Run a thin, sharp knife around edge of custard. Place inverted serving plate over pan and, holding plate and pan together, carefully invert. Lift pan, allowing syrup to run onto plate. Cover loosely and refrigerate. Add candy pumpkins just before serving.
Makes 12 servings.

PUMPKIN SANDWICH CAKE

3/4 cup all-purpose flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1/2 cup whipping cream1/2 8 Oz. pkg. cream cheese, softened
1/2 cup powdered sugar
1 recipe Chocolate Cream icing
(see below)
Pumpkin pie spice

1. Preheat oven to 375˚F. Grease bottoms and sides of two 8x1-1/2 inch round cake pans. Line bottoms with waxed paper, lightly flour pans. In bowl, combine flour, pumpkin pie spice, baking powder, and salt; set aside.
2. In a second bowl beat eggs and sugar with electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture, beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3. For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipping cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.
4. If Chocolate Cream icing is too thin; cover and chill 30 minutes until it is of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least one hour before serving.
5. Store cake, loosely covered, in refrigerator.
Makes 8 Servings.

CHOCOLATE CREAM ICING

1/2 cup whipping cream
1 cup bittersweet or semisweet chocolate pieces

1. In small saucepan bring whipping cream just to boiling over medium - high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.
Makes 1-1/4 cups.

BACON CHEDDAR DIP

2 8 oz. pkgs. cream cheese, softened
2 cups sour cream
1 lb. bacon, cooked and crumbled
4 cups shredded cheddar cheese, divided

1. In a mixing bowl, beat cream cheese and sour cream until smooth. Fold in bacon and 3 cups cheddar cheese.
2. Place mixture in slow cooker and sprinkle with remaining cheese.
3. Cover and cook on low 1-1/2 to 2 hours or until heated through.
4. Turn heat to warm setting and serve with white corn chips.
Makes 15 Servings.

CRAB SPREAD

1/2 cup mayonnaise
1 8 oz. pkg. cream cheese, softened
2 tbsp. apple juice
1 onion, minced
1 lb. lump crabmeat, cartilage and shell bits removed
Celery leaves (optional)

1. Mix together mayonnaise, cream cheese, and juice in medium bowl until blended.
2. Stir in onion, mixing well. Gently stir in crabmeat.
3. Place crabmeat mixture in slow cooker. Cover and cook on low 4 hours.
4. Turn heat to warm setting to serve. Serve with toasted baguette slices and fresh vegetables. Garnish with celery leaves, if desired.
Makes 8 Servings.

BOURBON BROWNIES

1/3 cup butter
1/2 cup granulated sugar
2 tbsp. water
1 cup semisweet chocolate pieces
2 eggs
1 tsp. vanilla
3/4 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans
2 to 3 tbsp. bourbon
3 tbsp. butter, softened
1 1/2 cups sifted powdered sugar
2 to 3 tsp. milk
1/4 tsp. vanilla
1 ounce semisweet chocolate, melted

1. Grease an 8x8x2-inch baking pan; set aside. In a medium saucepan, combine 1/3 cup butter, the granulated sugar and water. Cook and stir over medium heat just until boiling. Remove from heat. Add the 1 cup chocolate pieces; stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon just until combined.
Stir in flour, baking soda and salt. Stir in pecans. Spread batter into prepared pans.
2. Bake in a 350º oven about 20 minutes or until edges are set and begin to pull away from sides of pan.
3. Using a fork, prick the warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.
4. For frosting, in a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons of the milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies; drizzle melted chocolate over frosting.
Makes 16-20 brownies.

SWEET & SOUR POT ROAST

1 tbsp. vegetable shortening
1 (4-pound) chuck or rump beef roast
2 onions, sliced
1/4 cup honey
1/4 cup sugar
Juice of 2 lemons
1 tsp. salt, or to taste
1/4 tsp. pepper
1/4 tsp. ground cloves

Heat shortening in a heavy skillet with tight-fitting lid. Add roast and onions; brown, turning frequently. Add honey, sugar, fresh lemon juice, salt, pepper and ground cloves. Cover tightly. Simmer slowly over low heat or bake in a 300-degree oven for 3 to 3 1/2 hours or until meat is tender.
Serves 4 to 6.

MASHED POTATOES WITH CHEDDAR & CHIVES

4 lb. baking potatoes, peeled and cut in 2-in. chunks
1 1/4 cups (5 oz.) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh chives
1/2 cup sour cream
1/3 cup cream cheese
3 tbsp. stick butter
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Toppings: crumbled cooked bacon and shredded cheddar cheese

1. Boil potatoes in a large pot in water to cover 25 minutes or until tender when pierced. Scoop off 1 cup cooking water, then drain.
2. Return potatoes to pot, add cooking water and remaining ingredients, except Toppings and mash.
3. Spoon into serving bowl; add Toppings.
Makes 8 cups.

ROASTED BRUSSEL SPROUTS

1 tbsp. olive oil
2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 tubs (10 oz. each) Brussels sprouts, trimmed and halved
1 tsp. freshly grated lemon zest
1 tsp. lemon juice

1. Heat oven to 500ºF. Line a rimmed 15x10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
2. Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
Serves: 8

BEEF WITH MUSHROOMS AND RED WINE

1 tbsp. Olive Oil
1 Lb. Chuck Steak
(1-in. thick), trimmed and cut into 1-in. pieces
1 pkg. (10 oz.) Cremini Mushrooms, cleaned & quartered
2 Cloves Garlic, chopped
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 tbsp. Tomato Paste3 tbsp. All-Purpose Flour
1 Lb. package Frozen Pearl Onions
1 1/2 cups low-sodium Beef Broth
3/4 cup Dry Red Wine
3/4 tsp. Dried Thyme
8 oz. Green Beans, trimmed
6 oz. Cholesterol-free Egg Noodles, cooked (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add steak to skillet and cook 5 minutes, stirring occasionally, until browned. Remove with a slotted spoon to slow cooker bowl.
2. Add mushrooms and garlic to skillet and sprinkle with 1/4 tsp. each salt and pepper. Cook, stirring occasionally, 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add fl our and cook, stirring constantly, 1 minute.
3. Scrape contents of skillet into slow cooker bowl with beef. Stir in onions, broth, red wine and 1/2 tsp. of the thyme. Cover and cook on HIGH for 5 hours or LOW for 7 hours.
4. Remove lid and stir in remaining 1/4 tsp. each salt and pepper, 1/4 tsp. dried thyme and green beans. Cover and cook an additional 30 minutes. Serve on top of egg noodles, if desired.
Makes 4 servings.

SOUTHWESTERN POTATO SKINS OLÉ

6 large Baking Potatoes, scrubbed
3/4 pound Ground Beef
2/3 cup Water
1 package (1 1/4 ounces) Taco Seasoning Mix
1/2 cup sliced Green Onions
1 Tomato, chopped
1 can (2 1/4 ounces) sliced Black Olives, drained
1 cup (4 ounces) shredded Cheddar Cheese
Quick Taco Dip (recipe follows, optional)

1. Pierce potatoes with fork. Microwave on HIGH 30 minutes, turning after 15 minutes; let cool. Cut potatoes in half; scoop out centers, leaving 1/4-inch shell. Reserve potato pulp for another use.
2. Brown beef 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Stir in water and taco seasoning; bring to a boil. Reduce heat to low; cook, uncovered, 15 minutes. Stir
in green onions.
3. Preheat broiler. Spoon meat mixture into potato shells; top with tomato, olives and cheese. Place filled potato shells on baking sheet; broil until cheese is melted. Top with Quick Taco Dip, if desired.
Makes 6 servings.

Quick Taco Dip: Combine 2 cups sour cream and 1 package (1 1/4 ounces) taco seasoning mix in medium bowl; mix well. Refrigerate until ready to serve. Makes 2 cups.

CHOCOLATE CHIP-JAM STRIPS

Cookies
2/3 cup Butter, softened
1/3 cup Sugar
1 tsp. Almond Extract
1 Egg
2 cups All-Purpose Flour
1/2 tsp. Baking Powder
1/2 cup miniature semisweet Chocolate Chips
1/2 cup seedless Raspberry Jam

Icing
1/3 cup miniature semisweet Chocolate Chips
1 tsp. Shortening

1. Heat oven to 350ºF. In large bowl, combine butter and sugar; beat until light and fluffy. Add almond extract and egg; blend well. Add flour and baking powder; mix well. Stir in 1/2 cup chocolate chips.
2. Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12-inch roll. Place rolls about 3 inches apart on 2 ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jam.
3. Bake at 350ºF. for 15 to 20 minutes or until light golden brown, switching cookie sheets halfway through baking time. Cool 5 minutes. Cut each baked roll diagonally into 12 cookies; place on racks. Cool 10 minutes or until completely cooled.
4. In small microwave-safe bowl, combine icing ingredients. Microwave on HIGH for 30 seconds, continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle icing over cooled cookies. Let stand until icing is set before storing. Store in loosely covered container.
Makes 4 dozen cookies.

VEGGIE LASAGNA

18 uncooked lasagna noodles
2 eggs
2 egg whites
2 cartons (15 oz. each) ricotta cheese
4 tsp. dried parsley flakes
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. pepper
8 cups garden style spaghetti sauce
4 cups (16 oz.) shredded mozzarella cheese
2 pkgs (16 oz. each) frozen cut green beans or
8 cups cut fresh green beans
2/3 cup grated Parmesan cheese

1. Cook noodles according to package directions.
2. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. In each of two 13x9x2 inch baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place three noodles over spaghetti sauce in each dish.
3. Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of green beans. Top each with the remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
4. Cover and freeze one casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375˚ for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving.

DILLED MASHED POTATOES

2 pounds white potatoes, peeled and cubed
2/3 cup 4% cottage cheese
1/3 cup shredded cheddar cheese
2 tsp. butter
2 tsp. snipped fresh dill or 1/2 tsp. dill weed
1/2 tsp. salt

1. Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain.
2. Transfer to a large mixing bowl. Add the cheeses, butter, dill and salt; beat until smooth and fluffy.
Makes 6 servings.

CHOCOLATE ECLAIR SQUARES

2 cups cold milk
2 pkgs. (3.4 oz. each) vanilla INSTANT pudding
1 tub (8 oz.) frozen whipped topping (thawed)
64 vanilla wafer cookies
2 squares semi-sweet chocolate

1. Beat milk and pudding mixes with whisk 2 minutes. Stir in whipped topping.
2. Arrange 16 wafers on the bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
3. Microwave chocolate in microwavable bowl on HIGH 1 minute or until melted when stirred. Drizzle over dessert.
Makes 4 dozen cookies.

Cheesy Broccoli Soup

1 lb. frozen chopped broccoli, thawed
1 lb. loaf process cheese spread, cubed
1 can (10 ¾ oz.) cream of celery soup
14½ oz. can chicken or vegetable broth
dash of pepper
dash of salt

1. Combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.

Easy Chicken & Cheese Enchiladas

1 can (10 ¾ oz.) condensed cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack Cheese
6 flour tortillas (6”), warmed
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11 x 8” shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350˚F for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Blueberry Coffee Cake

STREUSEL
2/3 cup brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 stick (6 tbsp.) unsalted butter, cut into 6 chunks
1 cup chopped walnuts or pecans, toasted

CAKE
3/4 stick (6 tbsp.) unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1 tbsp baking powder
1 tsp salt
1 cup sour cream
1 tsp pure vanilla extract
2 cups all-purpose flour
2 cups fresh blueberries, rinsed and picked over or 12-oz bag unsweetened frozen blueberries, thawed, drained well

1. Streusel: In food processor or a medium bowl, mix sugar, flour, cinnamon and nutmeg. Scatter butter on top. With food processor: Pulse until large clumps form. Transfer to a bowl. By hand: Cut butter into flour mixture with pastry blender. Break up clumps, stir in nuts.
2. Cake: Put oven rack in middle position. Heat to 350˚ F. Generously grease 9-in springform pan.
3. Beat butter and sugar in a large bowl on medium speed 3 min. or until light and fluffy. Add egg, baking powder and salt; beat 30 seconds. Beat in sour cream and vanilla until blended. Add flour; beat just until incorporated (batter will be stiff).
4. Spoon half into prepared pan; smooth top. Sprinkle with blueberries; top with half the Streusel.
5. Bake 45-55 minutes until wooden toothpick inserted near center of cake comes out clean.
6. Cool in pan on a wire rack. Run a knife around edge of pan; remove sides. Serve warm or at room temperature.
Serves: 10

Salami Roll-Ups

1 carton (8 oz.) whipped cream cheese
1/4 Lb. hard salami, finely chopped
2 tablespoons dill pickle relish
4 flour tortillas (10 inches), room temperature

1. In a small bowl, combine the cream cheese, salami, and pickle relish. Spread over the tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-inch slices.

Makes 3 1/2 dozen

Italian Chicken Nuggets

13.5 oz. pkg. frozen cooked chicken nuggets
1/3 cup grated Parmesan cheese
28 oz. jar spaghetti sauce
4 oz. shredded mozzarella cheese
1 tsp. Italian seasoning
Italian Chicken Nuggets

1. Place frozen chicken nuggets in slow cooker. Sprinkle with Parmesan cheese.
2. Layer in spaghetti sauce, mozzarella cheese, and Italian seasoning.
3. Cover and cook on high 1 hour or until chicken is tender and mixture is thoroughly heated.

Makes 4 Servings

Tex-Mex Shredded Pork Sandwiches

3 to 4 Lb. pork butt roast, cut in half
2 tsbp. vegetable oil
1.5 envelopes taco seasoning mix (1.25 oz. envelopes)
3 to 5 garlic cloves, sliced
1 large onion, quartered
4 oz. can whole green chilies, drained
1 cup water
Accompaniments:
sandwich buns or flour tortillas, shredded lettuce, sliced tomato, and sour cream

1. Cook roast in hot oil in a large skillet over medium-high heat until browned on all sides. Place roast in slow cooker.
2. Combine taco seasoning mix, garlic, onion, green chilies, and water in a bowl. Spoon over meat in slow cooker.
3. Cover and cook on high 4 to 6 hours or on low 8 to 10 hours until meat is tender but not dry.
4. Place pork on a platter and shred with 2 forks. Stir shredded meat back into sauce.
5. Serve on buns or tortillas with shredded lettuce, tomato, and sour cream.

Makes 6-8 Servings

Tuna & Broccoli Bake

2 cups fresh broccoli florets
2 cans (5 oz. each) tuna in water, drained
2 cups shredded cheddar cheese (8 oz.)
3/4 cup biscuit mix
3/4 cup sour cream
3/4 cup milk
3 eggs

1. Heat oven to 350˚ F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. Sprinkle broccoli, tuna and 1 ½ cups of the cheese in baking dish.
3. In large bowl, stir biscuit mix, sour cream, milk and eggs with wire whisk or fork until blended. Pour into baking dish.
4. Bake 30-40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining ½ cup cheese. Let stand 5 minutes before serving. Makes 6 Servings.

Banana Cream-Caramel Pie

2 bananas, sliced
1 chocolate cookie pie crust (6 oz.)
1/3 cup walnut pieces
3 Tbsp caramel ice cream topping
1 cup cold milk
1 pkg. ( 3.4 oz.) vanilla or banana flavor instant pudding
1 tub frozen whipped topping, thawed, divided
4 squares semi-sweet baking chocolate

1. Spread bananas onto bottom of crust; top with nuts and caramel topping.
2. Beat milk and pudding mix in large bowl with whisk 2 min. Stir in half whipped topping, spoon into crust.
3. Microwave chocolate in medium microwavable bowl on high 1 ½ min. or until melted, stirring every 45 sec. Add remaining whipped topping; whisk until blended. Cool slightly; spread over pudding mixture. Refrigerate 4 hours. Makes 8 Servings.

Easy Mashed Potato Casserole

2 tsp. butter or margarine
16 medium green onions, sliced (1 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
3 cups hot water
1 cup half and half or whole milk
¼ cup butter or margarine
1 box (7.2) Betty Crocker® roasted garlic mashed potatoes (2 pouches)
1½ cups shredded cheddar cheese (6 oz.)

1. Heat oven 350˚ F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 tsp. butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
2. In 2-quart saucepan, heat water, half and half and ¼ cup butter to boiling; remove from heat. Stir in both pouches of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
3. Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and ¾ cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining ¾ cup cheese.
4. Bake about 30 minutes or until hot.

Creamy Pork Potpie

1/4 C. butter, cubed
1/2 C. all-purpose flour
1 can (14.5 oz.) chicken broth
3/4 C. milk
2 1/2 C. cubed cooked pork
2 1/2 C. frozen broccolicauliflower blend
1 1/2 C. (6 oz.) shredded cheddar cheese
1/2 Tsp. seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten

1. In large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper, heat through.
2. Transfer to a greased 11” x 7” baking dish. On a lightly floured surface, roll pastry into an 11” x 7” rectangle. Place over pork mixture. Brush with egg. Bake, uncovered, at 425˚ for 18-22 minutes or until golden brown. Let
stand for 5 minutes before cutting. Makes 6 Servings.

Tater Brat Bake

1 pkg. (1 1/4 lbs.) uncooked bratwurst links
2 bottles (12 oz. each) beer or non-alcoholic beer
2 Tbsp. butter
1 can (16 oz.) sauerkraut; rinsed, drained and chopped
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1/2 C. milk
1 pkg. (32 oz.) frozen Tater Tots
1 C. (4 oz.) shredded cheddar cheese

1. In a large saucepan, combine bratwurst and beer. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until meat is no longer pink. Drain and cut into 1/4” slices. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels.
2. Spoon sauerkraut into a greased 13” x 9” baking dish. Top with brats. Combine soup and milk; drizzle over
brats. Top with Tater Tots. Bake at 450˚ for 20-25 minutes or until potatoes are lightly browned.
3. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Makes 6 Servings

Banana Cheesecake Pie

1 pkg. (11.1 oz.) no-bake homestyle cheesecake mix
1/2 C. crushed vanilla wafers (about 15)
2 Tbsp. sugar
1/2 C. cold butter
1 C. plus 1 1/2 C. milk, divided
1 pkg. (3.4 oz.) instant banana cream pudding mix
2 medium bananas, cut into 1/4” slices
1 C. whipped topping
1/4 C. chopped pecans, toasted

1. In a large bowl, combine contents of the crust mix, wafers and sugar; cut in butter until mixture resembles coarse crumbs. Press onto bottom and sides of an ungreased 9” deep-dish pie plate. In a large bowl, beat 1 cup milk and contents of filling mix on low speed until blended. Beat on medium for 3 minutes or until smooth (filling will be thick). Spoon into the crust. Chill for 30 minutes.
2. Meanwhile, in a small bowl, whisk remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set (pudding will be stiff). Arrange banana slices over filling. Spread with pudding, then whipped topping. Sprinkle with pecans. Chill for at least 1 hour before serving. Makes 8 Servings

Cherry Chocolate Pie

11 Large Marshmallows
1/3 cup Milk
1 piece (3-oz.) Milk Choclate Candy Bar, chopped
1 container (8-oz.) frozen Whipped Topping, thawed and divided
1 Graham Cracker Crust (10-oz.)
1 can (21-oz.) Cherry Pie Filling

In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-high heat until smooth. Cool completely. Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes. Top with pie fi lling and remaining whipped topping. Cover and
refrigerate for 8 hours or overnight. YIELD: 8 Servings

Vegetable Beef Skillet

1 Lb. Ground Beef
1/2 cup Chopped Onion
2 cups frozen Broccoli-Caulifl ower blend, thawed and chopped
1 can (16-oz.) Kidney Beans, rinsed and drained
1 can (14.5-oz.) Diced Tomatoes, undrained
1 can (10.75 -oz.) Condensed Nacho Cheese Soup, undiluted
3/4 cup Water
1 tsp. Dried Oregano
1/2 tsp. Salt
1 cup uncooked Instant Rice
1/2 cup Shredded Cheddar Cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese. YIELD: 6 Servings

Chili Chicken Sandwiches

1 pkg. (8-oz.) Cream Cheese, softened
2 cups cubed Cooked Chicken
1-1/2 cups Shredded Cheddar Cheese
1 can (4-oz.) chopped Green Chilies
3 Tbsp. chopped Green Onions
1 tsp. Ground Cumin
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Chili Powder
4 hard rolls
2 Tbsp. Minced Fresh Cilantro

In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-inch shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace the tops. Place on baking sheet. Bake at 375˚ for 5-7 minutes or until golden brown. Sprinkle with cilantro. YIELD: 4 Servings

Busy Day Bacon Muffins

YIELD: 9 Muffins
6 Bacon Strips, diced
2 cups Biscuit/Baking Mix
2 Tbsp. Sugar
1 Egg
2/3 cup Milk

Cook bacon according to package directions, drain. Meanwhile in a large bowl combine biscuit mix and sugar. In a small bowl, combine egg and milk. Sir into dry ingredients just until moistened. Fold in bacon. Fill greased muffin cups three fourths full. Bake at 400ºF for 13- 15 minutes or until a toothpick comes out clean. Serve warm.

Swiss Steak Casserole

3 tablespoons All-Purpose Flour
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 Lb. Boneless Beef Round Steak, cut into 3/4 inch cubes
2 tablespoons Vegetable Oil
2 cups Sliced Mushrooms
1 cup Frozen Pearl Onions
1 clove Garlic, finely chopped
4 cups sliced Carrots (8 medium)
1 can (14.5 oz.) Stewed Tomatoes, undrained

Heat oven to 350˚F. In medium bowl, mix fl our, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2-1/2 quart casserole. To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes, and reserved flour mixture, mix well. Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork tender.

Chocolate Mousse Charlotte

1 pkg. (8-oz.) Cream Cheese, softened
3 cups cold Milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) Whipped Topping, thawed, divided
1 pkg. (3 oz.) Ladyfingers
1 square Semi-Sweet Baking Chocolate, cut into curls
3/4 cup Fresh Raspberries

BEAT cream cheese in a large bowl with electric mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mixes. Beat 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Remove 1-1/2 cups the remaining topping for later use. LINE 8-inch round pan with plastic wrap. Cut ladyfingers crosswise in half. Stand about half of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center of pan. Spoon remaining pudding mixture into pan; spread to evenly cover bottom of pan. Place remaining ladyfingers over pudding mixture, rounded sides down; cover. Refrigerate 3 hours INVERT dessert onto serving plate. Remove pan and plastic wrap. Spread side of dessert with half the remaining whipped topping, leaving rounded tops of ladyfi ngers unfrosted. Spread top of dessert with the reserved pudding mixture; cover with remaining whipped topping. Top with chocolate curls and raspberries. Store in
refrigerator.