Pizza Patties

1 jar (24 ounces) Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello

1 pound ground beef

1/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

4 slices mozzarella cheese

• Throughtly mix 1/4 cup Italian sauce, beef, bread crumbs and Parmesan cheese in a large bowl. Shape the mixture firmly into 4 patties.
• Cook the patties in a 10-inch skillet over medium-high heat for 10 minutes or until they're well browned on both sides. Pour off any fat.
• Stir the remaining Italian sauce in the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the patties are cooked through. Top the patties with the mozzarella cheese and heat until the cheese is melted.

Beef Taco Skillet Meal

1 pound ground beef

1 can (10 3/4 ounces) Condensed Tomato Soup 

1/2 cup  Picante Sauce

1/2 cup water

6 flour tortillas (6-inch), cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
• Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.

Cheeseburgers Mexican Style

1 1/2 pounds ground beef

1 jar (16 ounces)  Picante Sauce

6 slices Monterey Jack cheese or American cheese

6 Sandwich Buns with Sesame Seeds

• Shape the ground beef firmly into 6 patties. Cook the patties in a 12-inch skillet over medium-high heat until they're well browned on both sides. Pour off any fat.
• Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top with the cheese. Cover and cook until the cheese melts. Serve with the sauce on the buns.

French Onion Burgers

1 pound ground beef

1 can (10 1/2 ounces) Condensed French Onion Soup

4 slices cheese

4 Sandwich Buns with Sesame Seeds, split

• Shape the beef into 4 (1/2-inch-thick) burgers.
• Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
• Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Fish Crackers Snack Mix

2 cups  Colored Fish Crackers 

1 cup Baby Cheddar Gold Fish 

1 cup Pretzel Fish 

1 package (7 ounces) mixed dried fruit bits

1 cup dry roasted peanuts

1 cup white chocolate pieces

Stir the ingredients in a large bowl or a resealable container.

Playing with your food can be fun make this cracker pb&j checkers board!

slice Sandwich Bread

2 tablespoons crunchy or smooth peanut butter

1 slice Whole Grain 100% Whole Wheat Bread

2 tablespoons grape jelly or your favorite jam

Fish crackers or Oyster Crackers 

• Spread the white bread with the peanut butter. Spread the whole wheat bread with the jelly and place the two slices together with the filling inside.
• Cut the sandwich into quarters. Turn over 2 quarters and place them back together on plate to resemble a checkerboard. Top each quarter with 1 fish cracker.

Easy Egg Breakfast

1 can (10 3/4 ounces)  Condensed Cream of Celery Soup (Regular or 98% Fat Free)

8 eggs

dash Ground black pepper

2 tablespoons butter

Chopped fresh parsley or chives

• Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.
• Heat the butter in a 10-inch skillet over medium heat.  Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally.  Sprinkle with the parsley.

Chicken and Vegtable Stir Fry

tablespoons cornstarch

1 3/4 cups Chicken Broth or Chicken Stock

1 tablespoon soy sauce or low-sodium soy sauce

Vegetable cooking spray

1 1/4 pounds skinless, boneless chicken breast halves, cut into strips

5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and green onions)

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder or 1 clove garlic, minced

1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

• Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
• Add the vegetables, ginger and garlic powder to the skillet.  Stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.

Popsicle Stick Picture Frame

• Eight clean craft sticks
• Paint or magic markers
• Tacky craft glue
• Photograph of yourself that it is okay for you to cut (get permission!)
• Scissors
• Pencil
• Cardboard (you can use an old cereal box)
• Yarn (if you want to hang your frame)
• Magnet (if you want to be able to put your frame on the refrigerator or a filing cabinet)
• Any of the following items to decorate the frame: sequins, buttons, construction paper, yarn, stickers, nuts and bolts, fishing lures, buttons, ribbons, tiny fake flowers, golf tees, puzzle pieces, lace, stamps, wrapping paper, fabric, or pictures of their favorite hobby cut from magazines, etc.

1. Arrange the craft sticks as follows: put two side-by-side vertically (up and down). Put two more (arranged the same way) next to them.
2. Take the photograph and slide the edges under the four sticks so that neither of the sides (right or left) show.
3. Place two more craft sticks, side-by-side, so that the top edge is covered. Do the same with the bottom edge using the last two sticks. (The top and bottom parts will cross over the side parts of the frame.) Use the pencil to lightly mark where the frame will attach. You may need to trim the picture if it is too big.
4. Use the glue to put the frame together. Let it dry overnight.
5. While you are waiting for the frame to dry, put the picture on a piece of cardboard and trace around it. Trim the cardboard to be just a little larger than the picture (about 1/4" all the way around).
6. Glue the picture to the center of the cardboard.
7. Decorate the frame using paints or markers. Let that dry (if you used paint) and then further decorate it with the items you've collected. You can see some frame decorating ideas with our 
8. Once the frame is dry (paint or glue), glue the picture to the frame.
9. If you want to hang the frame, glue a 4" piece of yarn to the back of the frame. (Glue one end to each top corner.) If you would rather it be a magnetic frame, glue a magnet to the back. You can also make a stand using a stiff piece of cardboard. (Cut a 4" by 2"
   rectangle. Bend the cardboard at one end about 1/2" from the top. Glue the bent part to the back so that the frame can stand up (you may need to trim it a little if it's too long.)
10. Wrap it up, and give someone a special surprise!

Ghostly Plate Hanging

I white foam plate

Black Marker

Tape or Double Sided Stick Tape

White Sheet of Construction Paper

Take white sheet of construction paper and cut it to fit the bottom of the plate. Then cut into

strips your desired size to look like a grass skirt. Once done stick to the back of plate sterdy and let enough hang. Then draw the face.

Tube Witch



You will need large black construction paper

Black Marker

Toilet paper roll

Remove excess paper from roll

Roll black paper into a cone shape and cut to size

draw face and hair on tube

Tape hat onto tub

Cut small strip of black paper to affix it on like the bill of the hat.

Juice Box Mommy by my daughter Isabelle

You will need light white construction paper.
Flyer from super market cut into about 4 strips

tape
glue stick
black marker
Green construction paper cut into small strips in a rectangle to fit top of juice box make it look like hair

Water Coloring Leaf Painting (Great Kids Project 2 and up)

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Various leaves

2 sheets of white copy paper

Glue stick

2 paper clips

Orange and green crayons

Water color paints: brown, orange, yellow, red

1 sheet orange construction paper

1. Place a piece of white paper onto the work surface. Arrange leaves face down, onto the paper. Tack them in place with a glue stick. 
2. Place the second piece of paper over the top of the first and hold together with a couple of paper clips.
3. Use orange and green crayons to color over the top of the leaves on the paper, causing the imprint of the leaves' veins to show through. 
4. Remove the paper clips and take the paper with the leaves out from underneath your rubbing.
5. Paint over the top of the entire picture using brown watercolor paint. Water down the paint so it is rather thin and add a bit more paint when painting over the leaves since it will bead up a little. Spread the paint around with your fingers and spread it around. You will see the colors of the crayons come through the paint. 
6. Mount the white paper on a larger piece of colored construction paper  to give it a framed look.

Mummy Juice Box

• Empty cardboard juice box container
• 2 tablespoons rice
• Fold top sandwich bag
• Tape
• Black and white construction paper
• Scissors
• Glue stick
• 2 medium wiggle eyes
• White craft glue

1. Cut open the top of the juice box container, rinse and dry thoroughly. 
2. Place rice inside sandwich bag. Roll up the bag and secure with tape. Place bag of rice inside juice box and tape the top closed.
3. Cut a piece of black construction paper, large enough to cover the top half of the front of the juice box. Glue it in place. 
4. Tear white construction paper into strips and glue them around the box, leaving a small section of the black paper visible for the eyes. 
5. Use white craft glue to attach two wiggle eyes to the black paper. 

Leaf Boquet Center Piece

Take a cloth gift bag in fall colors
Gather nice colored fall leaves from your yard or while out walking. (Have kids try to nape different types of leaves on your block.
Pick out an assortment of colors.
Arrange inside of bag tie with a festive fall colored yarn or bow.

No Sew project for the family!

Pumpkin Carving Tips!

• Pick Your Pumpkin
• Assemble Your Tools
• Clean Out the Seeds
• Carve Your Design
• Choose Your Light
• Keep Your Pumpkin Fresh
• Special Tips for Artificial Pumpkins 

   

• Has a broad, gently curved face for carving that is vertical or tilted upward.
• Is free of soft spots or breaks in the skin.
• Sits well on the ground and is stable.
• Includes a bit of stem, especially if you will be removing the seeds through the top.

Witches Hat Easy To Make Kid's Halloween Crafts and more..

• 2 sheets of black construction paper
• 1 sheet felt (green, orange, purple, or red)
• Strip of black felt
• White craft glue
• Scissors
• Tape

1. Roll 1 sheet of black paper into a cone. Secure with tape.
2. Trim the bottom of the cone so that it will stand up on the table.
3. Use a cup or jar as a guide and cut out a circle from black paper large enough for the hat brim.
4. Glue the cone to the circle and set aside to dry.
5. Cut ¼” or ½” strips of felt and glue them around the cone.
6. Cut a strip of black felt to go around the base of the cone.
7. If you like, cut a bat out of black felt and glue to your hat.

Bacon Baked Potato Soup (Crock Pot)

1 Tbsp. butter or margarine

1/4 cup  chopped onions

1/4 cup chopped celery

1 can  (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups milk

2   baking potatoes, baked, cut into 1/2-inch cubes

1/8 tsp. pepper

8 slices  OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided

3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided

1   green onion, sliced, divided

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

 

MELT butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. green onions; set aside. Add remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onions and sour cream.

Twiced Baked Potatoes

3 large baking potatoes (2-1/4 lb.) Use the amount of potatoes according your house hold size.

1/2 cup  fat-free reduced-sodium chicken broth

1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided

3   green onion, thinly sliced

1/4 cup Light Sour Cream

1 tsp. Dijon Mustard (Opitional)

1/4 tsp. paprika (opitional)

 

HEAT oven to 400ºF.
PIERCE potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
BEAT potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.
BAKE 20 min. or until heated through.

Potatoe Bake (Family Friendly)

3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked

1/2 lb.  sweet potatoes (about 3), peeled, chopped and cooked

1 tub (8 oz.) Chive & Onion Cream Cheese Spread, divided

1/2 cup Sour Cream, divided

1/4 tsp. each Salt and pepper

1/4 cup  Shredded or Grated Parmesan Cheese, divided

1/4 cup Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

 

  HEAT oven to 375°F.
PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted

Saving Money In The Home! Suzanne Poulin-Ridgeay



Coupons And Saving Money
Saving money while grocery shopping isn't easy in these tough times with gas prices and food prices on the rise. Shrinking products and so called bogo sales can make or break a sale with the food chains. To save money I personally buy bulk and buly on most pantry necessary products. I have bought bulk for canned goods, sauce products, cheese slices, produce, chicken, beef, pork, coffee items, kid's drinks, lunch box snacks, work snacks, and many other items to run a friendly kitchen. I also shop online at my favorite super market's flyer. Which is available before Sunday starts. They have handy coupons that you can select and print. I jot down what I am buying at the store and check my pantry to see what I am running low on. I search the sale flyer and match the items to the flyers. And if I have any coupons for the item I write a check next to the item and keep it in an envelope. Saving money is a fashion that will never go out of style. I save money in my kitchen by buying a large chicken and then taking the left overs and remaking a whole entire other meal. This way they aren't considered left overs. You can also do this with hams and beef roasts. Or Italian Style suppers. Make a big pan and an extra pan and freeze it in containers for quick suppers on busy school nights. It is hard at first to get use to a new way of cooking and saving money but once you have practiced it and stuck it out, it becomes second nature.

Saving Money in the Home

Buying bulk for families and Single People. It is always important to pinch a penny without taking away quality. For instance I find that five n' dime stores sell detergents like, laundry, dish soap and cleaning products below the supermarket's list price. They have sale flyers and some have online sites. I buy bulk in these areas too and my cleaning products last my household of four up to six months. Dish soap up to three months. Pick out a good name brand watch the store prices and buy big! Paper products is another great way to buy bulk. I tend to buy the store brand on things such as diapers, paper towels, napkins and toilet paper. And I buy their big packs. Replacing something simple like toilet paper can be costly on a weekly basis and it cost over a dolloar now for one single roll. You can also shop the flyers, and use coupons where available. Buying bulk in the bathroom is a great money saver. I buy economy sized shampoo, conditioner, kid's shampoos, bubble bath, and family size toothpaste. Some dollar shops carry family sizes keep your eyes out for them. In the long run replacing a simple item can add up to big savings.

Coupons are a persons best friend

Buy your Sunday Paper, and take out the coupon section. Note that holidays there are no coupon sections. Clip the coupons into piles. Ones that you know you will use and ones that you may use. And then clip the kid friendly coupons. Online sources have free coupons to clip. Check out your favorite supermarket website and speciality stores for their coupon section save and print. Most stores accept computerized coupons now. If you are shopping at another store, check out their polocies some stores take compotition store coupons and match their price.

Saving Money On Kid's Clothes and Toys

Clothing can be expensive especialy when your child likes designer clothes and those shoes that light up. I personally scour the internet for great deals on those shoes your child is begging for and check out a handful of stores before we head out to buy. I call ahead and ask if they have that style in size in stock and in most cases the manager will hold the item for you. It is a guaranteed sale for them. Stores have lots of clearanced items on sale certain times of the year and months. Their tags have prices that end in different numbers like a "9" for example. Check the tags on the clearance rack. Some may be a "0" too. All stores have different prices for their clearance tags.

Toys/Electronics

Toys and electronics are getting more and more expensive. Your child seems to want all of these expensive video games and listening devices. Not sure how you can afford them. Even buying one may not fit your budget that particular month. Toy stores and chain stores have clearnced prices and monthly sales and flyers. If a child is asking for a particular toy, check the flyers and use their instore coupons. Be sure to shop around. And if they have a layaway plan use it. Better than charging it to that credit card. And it teaches the child how to wait for something in the long run.



Suzanne Poulin-Ridgeway

Mac n' Cheese Bake (Kid Friendly Lunch or Supper)

pkg. (14 oz) Deluxe Four Cheese Macaroni & Cheese Dinner

4 oz. Cooked Ham, chopped

1/2 cup frozen sweet peas

2 tsp. Mustard

1/3 cup Shredded Triple Cheddar Cheese with a TOUCH OF CREAM CHEESE

1/4 cup  thinly sliced fresh chives

 

 

HEAT oven to 375ºF.
PREPARE Dinner in large saucepan as directed on package.
STIR in ham, peas and mustard. Spoon into 1-1/2-qt. casserole or baking dish sprayed with cooking spray; top with shredded cheese.
BAKE 15 min. or until heated through. Top with chives

Hotdog Bake!

• 1 package (8 count) hot dogs
• 8 hot dog buns
• Ketchup
• Mustard
• 8 slices mealting cheese (sliced off a large block)
• Diced onions

Take one hot dog and one slice of cheese for each hot dog bun. Place hot dog in bun and top with ketchup and mustard to taste. Place cheese on top of hot dog, and diced onions on top of cheese.

Wrap each prepared hot dog in aluminum foil, place on a baking sheet.
Bake in the oven at 350 degrees F for 30 minutes. (I always allow about 5 - 10 minutes standing time for them to cool a little.)

Russian Tea

1 cup Orange Flavor Drink Mix

1/3 cup  instant tea (unsweetened 100% tea)

1 tsp. ground cinnamon

1/2 tsp.  ground cloves

 

MIX ingredients. Store in tightly covered jar at room temperature.
FOR each serving: Place 1 Tbsp. mix in large cup or mug. Add 3/4 cup boiling water. Stir until mix is dissolved.

Chilly Mornings Hot Spiced Tea

pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each)  Natural Lemon Flavor Iced Tea Mix*

1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) Lemonade Flavor Drink Mix*

1 tsp. ground cinnamon

1/4 tsp.  ground cloves

 

MIX all ingredients. Store in tightly covered jar at room temperature.
FOR 1 Quart: Stir 1 qt. boiling water into 1 Tbsp. tea mix in heatproof pitcher or bowl.
FOR Single Serving: Stir 3/4 cup boiling water into 1/2 tsp. tea mix in mug. Serve with lemon slices and cinnamon sticks, if desired.

Easy Skillet Breakfast

2 Tbsp. oil

2 cups  frozen Southern-style hash browns

4 , cut into 1/2-inch pieces

6   eggs

2 Tbsp. milk

1 tsp.  fully cooked bacon

1/2 cup Shredded Sharp Cheddar Cheese

 

HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and Smokies; cook 5 minutes or until potatoes are browned, stirring occasionally.
BEAT eggs with milk and mustard with wire whisk until well blended; pour evenly over potato mixture. Cover. Reduce heat to low. Cook 8 minutes or until eggs are set.
SPRINKLE with cheese; cover. Cook until cheese is melted. Cut into 6 wedges to serve.

Breakfast Casserole

slices white bread, crusts trimmed, divided

8 slices Bacon, crisply cooked, crumbled

1 can (4 oz.) sliced mushrooms, drained

2   green onions, sliced

1-1/2 cups Shredded Mild Cheddar Cheese

4   eggs

2 cups milk

 

PLACE 4 of the bread slices on bottom of greased 8-inch square baking dish; top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices.
BEAT eggs and milk with wire whisk until well blended; pour over bread; cover. Refrigerate at least 1 hour or overnight.
BAKE, uncovered, in preheated 350°F-oven for 1 hour or until center is set. Let stand 10 minutes before cutting to serve.

Breakfast On The Go

1/4 cup cholesterol-free egg product

1   English muffin, split, toasted

1 2% Milk Sharp Cheddar Singles

1 slice Bacon, cooked, cut crosswise in half

 

 
COOK egg product in skillet sprayed with cooking spray on medium heat 3 min. or until set, stirring occasionally.
FILL muffin halves with egg, Singles and bacon.

You can use, wraps, toast, and or bagels for this on the go meal. Or for kids use frozen waffles and pancakes. Be creative.

Carmel Apples

5   apples (1-1/2 lb.), washed, well dried

1 pkg. (14 oz.) Caramels

2 Tbsp. water

INSERT wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.

COOK caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.

DIP apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 min. before serving; let stand at room temperature to soften slightly. Refrigerate leftovers

Oreo Pizza (Fun For The Kids)

1 pkg. (19.5 oz.) brownie mix

14   OREO Cookies, chopped (about 1-1/2 cups)

1 cup PUFFED Miniature Marshmallows

1/3 cup  chopped Walnuts

1/3 cup candy-coated chocolate pieces or peanut butter candies

HEAT oven to 350°F.
PREPARE brownie batter as directed on package; stir in chopped cookies. Spread into greased 14-inch pizza pan. Bake 18 to 20 min. or until toothpick inserted in center comes out clean.
SPRINKLE marshmallows over top of hot brownie; bake 3 to 5 min. or until marshmallows are lightly browned.
TOP with nuts and candies, pressing lightly into softened marshmallow. Cool slightly on wire rack.

Peanutbutter Banana-Brownie Pizza (Fun for the Kids)

1/2 cup (1 stick) butter or margarine, melted

4 squares Unsweetened Chocolate

1-3/4 cups sugar, divided

2   eggs

1/4 cup milk

1 tsp.  vanilla

1 cup flour

1/2 tsp.  salt

1 pkg. (8 oz.) Cream Cheese, softened

1/3 cup Creamy Peanut Butter

3 large bananas, peeled, sliced

1/4 cup  coarsely chopped COCKTAIL Peanuts

2 squares Semi-Sweet Chocolate

2 tsp.  butter or margarine

 

 

PREHEAT oven to 350°F. Line 12-inch pizza pan with aluminum foil; spray with cooking spray. Place 1/2 cup butter and the unsweetened chocolate in heavy 3-qt. saucepan; cook on very low heat just until chocolate is melted, stirring constantly. Cool. Stir in 1-1/2 cups of the sugar. Add eggs, 1 at a time, stirring until well blended after each addition. Stir in milk and vanilla. Add flour and salt; mix well. Spread evenly into prepared pan.
BAKE 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely.
BEAT cream cheese, peanut butter and the remaining 1/4 cup sugar with electric mixer on medium speed until well blended. Spread onto crust. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Place semi-sweet chocolate and the 2 tsp. butter in heavy saucepan; cook on very low heat just until chocolate is melted and mixture is well blended, stirring constantly. Drizzle over pizza.

Peanutbutter Banana Latte

 

1 cup milk

1   fully ripe banana

2 Tbsp. Creamy Peanut Butter

3 Tbsp. INTERNATIONAL CAFÉ French Vanilla Café

1 cup ice cubes

3 Tbsp.  thawed WHIPPED CREAM LITE Whipped Topping

 

 
BLEND first 4 ingredients in blender until flavored coffee is completely dissolved.
ADD ice; blend on high speed until drink is thickened and smooth.
POUR into glasses; top with WHIPP TOPPING Serve immediately

Spiced Orange Coffee

1/2 cup ground Coffee, any variety

1 Tbsp.  orange zest

1/2 tsp. ground cinnamon

1/3 cup  packed brown sugar

1-1/2 qt. (6 cups) cold water

1 cup  thawed Whipped Topping

 

 

PLACE coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
ADD water to coffee maker; brew. When brewing is complete, stir until well blended.
POUR into 8 large mugs; top each with 2 Tbsp. Place Whip Topping on the coffee.

Slow Cooker Musroom N' Sirloin Steak

1 can (about 4 ounces) sliced mushrooms

3 pounds beef  steaks (sirloin, round or flank)

1 medium onion, sliced (about 1/2 cup)

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup dry red wine

Generous dash ground black pepper

Generous dash garlic powder

• Drain the mushrooms, reserving the liquid. Place the beef in a 6-quart slow cooker and top with the onion and mushrooms. Stir the reserved mushroom liquid, soup, wine, pepper and garlic powder in a medium bowl and pour the soup mixture over the beef.
• Cover and cook on LOW for 8 to 10 hours or until the beef is fork-tender.

Crock Pot Meal Mushroom, Pork N' Apples

2 cans (10 3/4 ounces each) Codensed Golden Mushroom Soup

1/2 cup water

1 tablespoon packed brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme leaves, crushed

8 boneless pork chops, 3/4-inch thick (about 2 pounds)

4 large Granny Smith apples, sliced

2 large onions, sliced (about 2 cups)

• Stir the soup, water, brown sugar, Worcestershire and thyme in a 4-quart slow cooker. Add the pork, apples and onions.
• Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through.

Budget Friendly Meals! Macoronie Bake!

1 can (26 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk

1 cup Pace® Picante Sauce

3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)

3 cups elbow pasta, cooked and drained (about 6 cups)

1 cup coarsely crushed tortilla chips

• Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
• Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.  Stir the pasta mixture.  Sprinkle with the tortilla chips.
• Bake for 5 minutes or until the tortilla chips are golden brown.

Cookies N' Yogurt

1 container (6-to 8-ounce) fruit-flavored yogurt

Crispy Dark Chocolate Chunk Cookies (1 cookie), any variety, crumbled

Fresh blueberries, cut-up strawberries or raspberries

• Spoon half the yogurt into a glass. Top with half the crumbled cookie and half the berries.
• Top with the remaining yogurt and berries. Sprinkle with the remaining crumbled cookie.

Chocolate Chip Cookie Bars

Vegetable cooking spray

1 3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 1/4 cups firmly packed light brown sugar

3/4 cup (3/4 stick) butter flavor all-vegetable  shortening

2 tablespoons milk

1 tablespoon vanilla extract

2 eggs

1/2 of a 12-ounce package semi-sweet chocolate pieces (about 1 cup)

1 cup coarsely chopped pecans (opitional)

• Heat the oven to 350ºF.  Spray a 13 x 9-inch baking pan with the cooking spray.  Stir the flour, salt and baking soda in a medium bowl.
• Beat the brown sugar, shortening, milk and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy.  Beat in the eggs.
• Reduce the speed to low.  Add the flour mixture and beat just until combined.  Stir in the chocolate pieces and pecans, if desired.  Spread the dough in the baking pan.
• Bake for 20 minutes or until golden brown.  Let cool in the pan on a wire rack.  Cut into 36 (1 1/2 x 2-inch) bars.

Fudgy Brownies

4 ounces unsweetened chocolate, chopped

1 cup Butter Flavor all- vegetable shortening or 1 Butter Flavor stick

2 cups sugar

2 teaspoons vanilla extract

4 eggs

1 cup plus 2 table spoons of all purpose flour

• Line a 13 x 9 x 2-inch baking dish with foil. Spray with the cooking spray. Heat the oven to 350ºF.
• Melt the chocolate and Butter Flavor Crisco® in a 2-cup glass measuring cup in the microwave for 2 minutes on HIGH, or until the Crisco® is melted. Stir the mixture until the chocolate is melted and the mixture is smooth.
• Stir in the sugar and vanilla. Add the eggs, one at a time, stirring well after each addition. Gradually stir in the flour until the mixture is smooth.
• Spread the chocolate mixture in the baking dish and bake for 25 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Cool the pan completely on a wire rack. Invert the pan onto a baking sheet. Remove the foil and re-invert the brownies onto a cutting board. Cut into 18 squares.

Creamy Beef & Noodles One Dish Meal

1 boneless beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips

Ground black pepper

1 can (10 3/4 ounces)  Condensed Cream of Mushroom Soup

1 3/4 cups Beef Stock  or Beef stock

1/2 cup water

1 large onion, sliced (about 1 cup)

3 cups uncooked egg noodles

1/2 cup plain yogurt

Chopped fresh parsley (optional)

• Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Stir the soup, broth, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium and cook for 10 minutes or until the noodles are tender, stirring often.
• Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley, if desired.

1 tablespoon vegetable oil

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips

1 medium onion, chopped (about 1/2 cup)

3 cloves garlic, minced

1 teaspoon dried parsley flakes

1 3/4 cups Beef Broth or Swanson® Beef Stock

6 ounces sliced mushrooms (about 2 cups)

3 cups uncooked medium egg noodles

1/2 cup sour cream

Chopped fresh parsley

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
• Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
• Stir the sour cream in the skillet and cook until the mixture is heated through. Sprinkle with the parsley, if desired.

Beef And Rice Skillet!

1 tablespoon vegetable oil

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into strips

1 jar (16 ounces) Pace® Picante Sauce

1 cup Beef Broth or Swanson® Beef Stock

1 cup uncooked regular long-grain white rice

Chopped fresh parsley

• Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
• Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.

French Onion Beef Stew

1 pound beef sirloin steak or beef top round steak, cut into 1-inch pieces (about 1 pound)

1/4 cup all-purpose flour

2 tablespoons olive oil

1 medium onion, chopped (about 1/2 cup)

3 cloves garlic, minced

1 teaspoon dried parsley flakes

1/4 teaspoon ground black pepper

6 ounces sliced mushrooms (about 2 cups)

1 3/4 cups Beef Broth or Beef Stock

1/2 cup dry red wine

2 cups corkscrew-shaped pasta (rotini), cooked according to package directions (about 4 cups)

1 cup Pepperidge Farm® Seasoned Croutons

1 cup shredded S (about 4 ounces)

• Coat the beef with the flour. 
• Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and and cook until it's well browned, stirring often. Add the onion, garlic, parsley, black pepper and mushrooms and cook until the mushrooms are tender.
• Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
• Serve the beef mixture over the pasta. Top with the croutons and cheese.

          wiss cheese