Potato Crusted Chicken

1 package (4 ounces) Idahoan Buttery Homestyle Mashed Potatoes (dry flakes)
1/2 cup shredded Cheddar cheese
2 tablespoon dried oregano
1/3 cup mayonnaise
8 skinless, boneless chicken breasts

Preheat oven to 400 degrees. Spray baking sheet with cooking spray.
Mix potatoes, cheese, and oregano in shallow bowl. Brush mayonnaise on both sides of chicken. Dip chicken into potato mixture to coat well on both sides. Place chicken on prepared pan. Bake about 25 minutes or until chicken is golden brown and cooked through.

Vegetable Tortilla Triangles

1 can Campbell's Cream of Celery Soup
1 medium tomato, chopped
1 small green pepper, chopped
2 green onions, sliced
1 jalapeno pepper, seeded and finely chopped
8 flour tortillas (8 inch)
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Mix soup, tomato, green pepper, onions and jalapeno pepper.

Place tortillas on 2 baking sheets. Spread about 1/3 cup soup mixture on each tortilla to within 1/2 inch of edge. Top with cheese.

Bake 10 minutes or until tortillas are crisp. Cut each into quarters.
Makes 32 appetizers.

Spinach Balls

1 10 ounce package frozen, chopped spinach
1 cup herb seasoned stuffing mix
1/2 cup Parmesan cheese
1 onion, finely chopped
3 eggs, beaten
6 tablespoons margarine

Cook spinach according to package directions and drain. Mix all ingredients and chill for 30 minutes. Roll into balls and place on cookie sheets and bake at 350 degrees for 20-25 minutes.
Makes 30 balls.

Punch Bowl Cake

1 chocolate cake, baked and cut into small pieces
1 large package chocolate pudding, prepared
1 jar caramel sauce
1 (12 ounce) container Cool Whip
3 Heath Bars, broken into pieces

Put cake pieces in bowl (glass looks best). Mix in chocolate pudding, then caramel sauce. Spread Cool Whip on top. Sprinkle candy on tip. Refrigerate.

Vegetable Soup with Kielbasa

1 onion, chopped (1 cup)
8 ounce kielbasa, 1/4 inch pieces
2 cans tomato soup
1 can cannellini beans 15.5 ounce
1 package frozen mixed vegetables, thawed
1 package frozen spinach, thawed

In large pot heat 1 tablespoon oil over medium heat. Add onion and kielbasa; cook stirring until browned 10 minutes. Stir in soup, 2 cup water and beans; bring to a boil. Reduce heat to medium-low, cover and cook 10 minutes. Stir in mixed vegetables, spinach and 1/4 teaspoon pepper. Cover, cook until heated through 10 minutes adding additional water if soup is too thick.

Stuffed Cabbage Casserole

1 small head cabbage 1 cab tomato soup
1 pound ground beef 1 soup can of water
1 small onion, chopped 1 teaspoon salt
1/2 cup rice, uncooked 1/2 teaspoon pepper

Chop cabbage in large pieces and place in greased 2 quart baking dish. Brown meat slightly; add onions. Pour off fat. Add rice, salt and pepper. Pour meat mixture over cabbage. Add soup mixed with water. Bake, covered, at 350 degrees for 1 hour or until done.

Cannoli Cake

1 package yellow cake mix
1 1/2 pounds Ricotta cheese (3 cups)
3/4 cup sugar
3 eggs
1 teaspoon vanilla
powdered sugar

Preheat oven to 350 degrees. Prepare cake mix according to package directions and pour into a 9 X 13 inch pan. In a medium bowl, combine Ricotta cheese, sugar, eggs and vanilla. Mix well. Gently spoon cheese mixture over cake batter. Cheese mixture will settle to bottom. Bake for 1 hour. dust with powdered sugar when cool.

Apple Crisp Pizza

pastry for single-crust pie
2/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
4 medium baking apples, peeled and cut into 1/2 inch slices

Topping:

1/2 cup flour
1/3 cup brown sugar
1/3 cup rolled oats
1 teaspoon cinnamon
1/4 cup butter or margarine, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip

Roll pastry to fit a 12 inch pizza pan; fold under or flute the edges. Combine sugar, flour an cinnamon in a bowl. Add apples an toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first 5 topping ingredients and sprinkle over apples. Bake at 350 degrees for 35 to 40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream. Serves 8 to 10.

White Rum Cake

1 butter recipe cake mix
1/2 c. white rum
1/2 cup water
1/2 cup cooking oil
4 eggs
1 (3 3/4 ounce) vanilla instant pudding

Hot Rum Glaze:

1 cup sugar
1 stick butter
1/4 cup water
1/4 cup rum

For Cake: Grease bundt or tube pan. Place cake mix and pudding in large bowl. Ad rum, water,oil and eggs; mix 2 minutes. Bake at 325 degrees for 50 to 55 minutes. Have Hot Rum Glaze ready and pour on hot cake as soon as it comes out of oven.

For Glaze: Mix all ingredients and boil for 2 or 3 minutes. Pour over hot cake and let set for 30 minutes in pan, then remove cake to a serving plate.

Mocha Brownies

Can of sweetened condensed milk (11 ounce)
1 cup semisweet chocolate chips
1 teaspoon vanilla
1 1/2 tablespoon instant coffee granules
1/4 teaspoon salt

2 Cups Graham cracker crumbs
1/2 cup chopped walnuts (optional)

Combine first 5 ingredients in medium bowl. Mix well.

Add graham crumbs and walnuts. Mix well. Turn into greased 8 X 8 inch. Bake in a 350 degree oven for about 25 minutes. Cuts into 25 brownies.

Rich N' Cheesy Smoked Sausage Dip

1 package (16 ounces) Eckrich skinless smoked sausage, cut into small 1/2 inch triangle pieces
1 loaf (2 pounds) processed cheese, cubed
1 can (10 ounces) diced tomatoes with green chili peppers, drained
2 teaspoons ground cumin
1 cup sour cream
1/2 cup chopped cilantro

Combine sausage, cheese, tomatoes, and cumin in a large saucepan; mix well.
Heat the mixture over low heat until melted and hot, stirring occasionally. Add sour cream and
cilantro; stir well.
Heat through and transfer to a medium-sized slow cooker on low heat.
Serve with tortilla, pita or bagel chips.
Makes 28 servings

Absolutely No Fail Fudge

18 ounce chocolate (any flavor), grated
1 can condensed milk
1 1/2 teaspoon pure vanilla extract
1/2 cup chopped nuts (optional)

Combine milk and chocolate over a simmer in a double boiler. As chocolate melts, stir constantly. Stir until smooth. Add vanilla an remove from heat, stirring again until smooth. Add nuts if desired. Pour into a greased 8 X 8 pan. Cool and store in refrigerator. This recipe is very cooperative with additions. Don't be afraid to ad according to your taste (i.e. peanut butter, raisins, cereals, other flavorings like orange, lemon, peppermint). Also, fudge can be cooled, rolled into balls and dipped for truffles.

German Style Potato Salad Milwaukee Style

5 cans sliced potatoes 3/4 cup sugar
6 slices bacon 3/4 cup vinegar
2 stalks celery 3/4 cup water
1 medium onion salt and pepper to taste
1/4 cup flour

Open cans and drain and rinse potatoes. Slice celery into 1/4 inch pieces and set aside. Cut bacon into 1/2 inch pieces and fry in a 5 quart pot. Do not drain. When bacon is fully cooked, remove from pot. Add the onion which has been sliced thinly. Cook until soft. Add flour and stir until well mixed. While this is cooking, mix sugar, vinegar, and water until sugar is dissolved. Add this mixture to your flour and onion and stir while this thickens. Add salt and pepper to taste. Add potatoes, bacon and celery; mix well. Lower heat and cook 1 hour, stirring frequently. Serves a group.

Zesty Tomato Mac "N" Beef

1 pound ground beef
1 can diced tomatoes with green chilies
1 cup chopped onion
1 cup dried elbow macaroni
1 cup shredded Cheddar cheese

Brown meat and onion in large skillet. Drain and season with salt and pepper. Add undrained tomatoes and 1 cup water; bring to boil. Stir in macaroni. Cook and simmer 10 minutes or until pasta is tender. Stir in cheese and garnish with green onions an sour cream if desired.

Dark & Creamy Chocolate Cake

1 3/4 sticks unsalted butter
7 ounces dark chocolate, chopped
2/3 cup brown sugar
5 large eggs, cold
3 tablespoons all-purpose flour
pinch of salt

Preheat the oven to 400 degrees. Generously butter a 9 inch round cake pan with 2 inch high sides and dust with flour.

Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan against the counter.

Bake about 20 minutes, or until a knife inserted into the cake comes out clean. Run the knife around the edge of the pan, cool 10 minutes, then unmold nd cool right-side-up on a rack.
Serves 10

Parade Magazine 2-7-10

Valentine's Day Hot Chocolate

4 cups whole milk
1/2 cup water
1/3 cup sugar
7 ounces dark (semi- or bittersweet) chocolate, melted
Kahlua, Cognac, or bourbon (optional)
Whipped cream or marshmallows (optional)

Bring the milk, water, and sugar to a boil, stirring until the sugar dissolves.

Lower the heat, add the chocolate, and whisk until just one bubble pops on the surface--take care not to boil the chocolate. If you'd like, spike with Kahlua, Cognac or boubon and top with whipped cream or marshmallows. Serve and sip immediately.

If needed, you can refrigerate the plain hot chocolate, re-heat it gently, then finish each cup with the spirits, cream or marshmallows. Serves 4

(Recipe found in Parade magazine 2-7-10)

Pineapple Sweet & Sour Chicken

2 cups Minute Rice, uncooked
1 can (20 ounce) pineapple chunks
2 tablespoons vegetable oil
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms, sliced
1 pound boneless, skinless chicken, cut into 1 inch pieces
1 cup sweet & sour sauce
2 tablespoons less sodium soy sauce

Prepare rice according to package directions.
Drain pineapple; reserve 2 tablespoons juice
Heat oil in large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender crisp. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until chicken is browned and cooked through. Add vegetables back to skillet with sweet and sour sauce, pineapple chunks an reserved juice. Heat through. Serve with hot cooked rice. Serves 6

Asparagus Ham Quiche

1 (10 ounce) package frozen cut asparagus 1/4 cup chopped onion
8 ounce cooked ham, chopped 3 eggs
4 ounce Swiss cheese, shredded (1 cup) 1 cup milk
3/4 cup Bisquick
1/8 teaspoon black pepper

Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick cooking spray. Layer asparagus, ham, cheese and onion in prepared pan. Beat eggs in a medium bowl; add milk, Bisquick an pepper. Pour over asparagus mixture. Bake 35 to 45 minutes or until knife inserted in center comes our clean. Cool 5 minutes; cut and serve.

Sinfully Good Cake

1 cup flour 1 stick margarine, melte
1/2 cup nuts 6 ounces cream cheese, soft
3/4 cup powered sugar 12 ounce Cool Whip
2 packages instant pudding (any flavor) 2 1/2 cup cold milk

Mix flour, margarine an nuts. Press to fill the bottom of a 9 X 13 inch pan. Bake at 350 degrees for 10 to 15 minutes. Mix cream cheese, powdered sugar an 1/2 Cool Whip in a mixer. Put on coole crust. Beat together instant pudding and milk until thick. Pour over the second layer an spread the rest of the Cool Whip over the top. Sprinkle choppe nuts on top. Refrigerate.

Strawberry Angel Cake

1 (6 ounce) package strawberry Jell-O 2 1/2 cup boiling water
2 packages Dream Whip 1 large angel food cake
3 packages frozen strawberries 1 (8 ounce) Cool Whip

Dilute Jell-O with boiling water. Add frozen strawberries and stir. Cool in refrigerator until set. Fold whipped Dream Whip into Jell-O. Shred cake and alternate cake and Jell-O in 9 X 13 pan. Top with Cool Whip and chill.

Cornbread Casserole

1 can creamed corn
2 cans corn, draine
1 cup sour cream
1 box Jiffy cornbrea mix
1/2 cup melted butter or margarine

Mix all ingredients together in a large bowl. Pour into 9 X 13 pan. Bake 1 hour at 350 degrees.

Philadelphia Scrapple

1 pound ground pork 2 slices liver sausage (3 inches in diameter and 1 quart of water 1/4 inch thick)
1 teaspoon salt 1 1/2 cup yellow cornmeal
1/2 teaspoon pepper 1/4 cup buckwheat flour
1/2 teaspoon rubbed sage or 1/2 vegetable oil for frying
teaspoon ground coriander

In a large, deep kettle place pork, water, salt and pepper. Bring to a boil; cover and cook for 1/2 hour. Add chopped up liver sausage, sage and coriander. Combine cornmeal and buckwheat flour in a small bowl. Add very slowly and, stirring constantly to the hot meat and broth mixture. The mixture will be very thick. Reduce heat to the lowest possible setting and cook, covered, for 30 minutes, stirring now and then. Oil a 9 X 5 X 3 inch loaf pan. Rinse in cold water. Pack scrapple firmly into pan. Cover and refrigerate until very firm, about 6 hours. Unmold and cut into 3/8 to 1/2 inch slices. Fry slices on both sides over low heat in hot oil until nicely browned. Serve with soup or jelly (grape is very good).

Butterscotch Yams

6 medium yams, cooked, peeled and quartered 1/2 teaspoon cinnamon
1/2 cup brown sugar 1/2 cup corn syrup, light or dark
2 tablespoons margarine 1/4 cup half and half
1/2 teaspoon salt

Arrange yams in single layer in 9 X 13 pan. In heavy saucepan, combine remaining ingredients, stirring constantly. Bring to a boil and reduce to medium heat for 5 minutes. Pour over yams and bake, basting frequently for 15 minutes or longer until done in 325 degree oven.

Strawberry-Banana Yogurt Smoothie

1 cup fresh strawberries or individually frozen strawberries, slightly thawed
1 medium banana, cut up
1/2 cup milk
1 (8 ounce) container low-fat strawberry yogurt

In blender container, combine all ingredients. Cover; blend at medium speed 30 to 60 seconds or until smooth. Serve immediately.
2 (1 1/4-cup) servings

Mini Corn Dogs

1 2/3 cup flour 1 tablespoon shortening
1/3 cup cornmeal 1 egg
3 teaspoon baking powder 3/4 cup milk
1 teaspoon salt 24 mini hot dogs
3 tablespoons cold butter or margarine

In large bowl combine first 4 ingredients. Cut in butter and shortening until mix resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface. Knead 6 to 8 times or until smooth. Roll out to 1/4 inch thickness. Cut with a 2 1/4 inch bisquit cutter. Fold each dough circle over a hot dog and press edges to seal. Dough will be sticky. Place on greased baking sheets and bake at 450 degrees for 10 to 12 minutes until golden brown. Yield: 2 dozen.

Polish Reuben Casserole

2 cans cream of mushroom soup 1 1/3 cup milk
1 tablespoon mustard 1/2 cup chopped onion
1 1/2 cup Polish sausage, cut into 1/2 inch pieces 32 ounce sauerkraut, rinsed
3/4 cup whole wheat bread crumbs 2 cups shredded Swiss cheese
2 tablespoons melted butter
package of noodles

Combine soup, milk, onions and mustard in medium bowl; blend well. Spread sauerkraut in greased 9 X 13 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl and sprinkly over top. Cover pan tightly with foil. Bake in 350 degrees oven for 1 hour or until noodles are tender.