My Tuna Casserole

Of all recipes, my boys think of this as one of their favorites. Even my mother-in-law who hates Tuna casserole, thinks this recipe is a keeper.

Ingredients:

1 box farfalle pasta
4 tablespoons butter
1 medium onion diced
1 small clove garlic, minced
1 cup milk
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 1/2 cup cheddar cheese
1/2 cups grated Parmesan cheese, divided
1/8 teaspoon pepper
4 cans (approx. 5 ounces each) tuna, drained and flaked
salt, to taste

Preparation:

Heat oven to 350°. Grease a 2 1/2-quart baking dish.
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.

In a medium saucepan, melt butter over medium-low heat. Cook onions and garlic for about 1 minute. Add the milk and cream soups, stirring, until thickened. Add 1/4 cup of the Parmesan cheese, all the cheddar cheese, pepper, and salt. Stir in the tuna. Mix in the bowtie pasta and stir until blended well.

Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 45 minutes, or until browned and bubbly.

Serves 4 to 6. Serve with peas and garlic bread.

Bacon Cheddar Pinwheels

Bacon-Cheddar Pinwheels

Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer.
Prep Time: 15 Min
Total Time: 35 Min
Makes: 16

INGREDIENTS:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)


DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.


Nutritional Information:
1 Serving (1 Appetizer)Calories 80(Calories from Fat 50),Total Fat 6g(Saturated Fat 2g,Trans Fat 1g),Cholesterol 5mg;Sodium 180mg;Total Carbohydrate 6g(Dietary Fiber 0g,Sugars 1g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Potato Soup

Cheesy Potato Soup


I converted this recipe from a slow cooker recipe....

12 red potatoes, peeled and cubed)
1 cup chopped onion
3 medium stalks celery, diced
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Makes 6 servings (1 1/2 cups each)

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Success
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

Nutrition Information:
1 Serving (1 Serving)Calories 410(Calories from Fat 140),Total Fat 15g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 45mg;Sodium 1210mg;Total Carbohydrate 50g(Dietary Fiber 5g,Sugars 5g),Protein 19g;Percent Daily Value*:Calcium ;Exchanges:3 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;1 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cream Cupcakes

Made these for my students as a reward for good behavior...they loved them!

what you need
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg

make it
HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

kraft kitchens tips
SPECIAL EXTRA
Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

Warm Chocolate Pudding Cake

Made this on Sunday and it was gone on Tuesday!

what you need
1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
1 cup thawed COOL WHIP Whipped Topping make it
HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Spoon into serving dishes; top with COOL WHIP.

kraft kitchens tips:

Healthy Living
Save 40 calories per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Prepare using JELL-O Vanilla Instant Pudding.
Note
There is no need to reheat leftovers - this cake is also delicious served cold.
nutritional information
per serving


Calories 300 Total fat 13 g Saturated fat 3.5 g Cholesterol 40 mg Sodium 390 mg Carbohydrate 45 g Dietary fiber 1 g Sugars 31 g Protein 4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 8 %DV

"Punker Browners" (aka Pumpkin Brownies)

I found this recipe and made these when Walker was four years old. He totally loved these unique brownies and called them "punker browners". I lost the recipe some how and just found it this past weekend.I remembered that is was different because they had to be stored in the fridge. He still likes them! :o)

INGREDIENTS:
1 (15 ounce) can solid pack
pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie
spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter or
margarine, softened
1 (3 ounce) package cream
cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 cups confectioners'
sugar

DIRECTIONS:
1. In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until brownies test done with a wooden pick. Cool.

2. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar; mix well. Frost brownies. Store in the refrigerator.

CHEESY BEAN DIP

Took this to Gambles Fall Bash, it was really yummy!!!




CHEESY BEAN DIP

1 lb. ground beef
1 lg. onion
4 cloves crushed garlic
16 oz. jar salsa
16 oz. can refried beans
1 lb. grated Cheddar cheese
1 bag dip sized corn chips

Brown ground beef in a large pan. Discard grease. Add onion and garlic. Cook until onion is done. Stir in salsa and refried beans. Continue cooking until hot. Add Cheddar cheese. Cook and stir until cheese melts and blends in.
If you like spicy food, use the hottest salsa you can find (I use "Salsa Ranchera") and add your favorite hot pepper along with the onions and garlic. Serve with corn chips for dipping.

Memphis Style Mini Burgers (or Memphis Sloppy Joes)

I used this recipe only I browned the burger n onion and then added the BBQ sauce to make it like a sloppy joe. I used shredded cheddar cheese instead of singles too. I also toasted the buns in the toaster. Walker was my taste tester...he LOVES hmbg BBQ so I was worried he would not like it. He bit into it and looked up with a smile and wide eyes....a hit! LOL! Yummy goodness! And I might add not a bad deal at 250 cal per slide!

what you need
1 lb. Lean ground beef
2 Tbsp. finely chopped red onions
4 KRAFT Singles, halved
8 Slider buns, toasted
1/2 cup Coleslaw
4 slices OSCAR MAYER Bacon, cooked, cut in half
1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce make it
HEAT grill to medium-high heat.

MIX meat and onions; shape into 8 patties. ( I browned the beef and onions and then added half a bottle of Memphis BBQ sauce.

GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.

FILL buns with burgers and remaining ingredients.

kraft kitchens tips
Serving Suggestion
Serve with a cold glass of prepared CRYSTAL LIGHT Iced Tea.
Substitute
Prepare using your favorite variety of BULL'S-EYE or KRAFT Barbecue Sauce.
Substitute
Prepare using split 3-inch soft dinner rolls.
nutritional information
per serving


Calories 260 Total fat 11 g Saturated fat 4 g Cholesterol 50 mg Sodium 480 mg Carbohydrate 23 g Dietary fiber 1 g Sugars 7 g Protein 18 g Vitamin A 4 %DV Vitamin C 4 %DV Calcium 20 %DV Iron 10 %DV K:59194v0:120035

Skillet Meatball Goulash

Skillet Meatball Goulash

1/2 cup chopped green bell pepper
1 medium onion, chopped (1/2 cup)
1 (12-oz.) jar beef gravy
1 (14-oz.) can beef broth
3/4 cup water
2 tablespoons chili sauce
12 oz. (3 cups) frozen cooked Italian meatballs
8 oz. (3 1/2 cups) uncooked mini lasagna noodles (mafalda)
1/2 cup light sour cream
2 tablespoons chopped fresh parsley

1. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
2. Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
3. Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.

Makes 4 (1 3/4-cup) servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Goulash is a traditional Hungarian recipe of paprika-seasoned beef stew served over buttered noodles and garnished with sour cream. This fast skillet version calls for meatballs and mini lasagna noodles.
Kitchen Tip
To save time, use frozen chopped onion and bell pepper.
Make It Special
For authentic Hungarian flavor, add 1 to 2 teaspoons of paprika to the skillet along with the chili sauce. Garnish each serving with a sprinkling of poppy seed.
Serving Suggestion
Hearty rye bread and deli cabbage salad go well with this Eastern-European-style skillet meal.

Nutrition Information:
1 Serving (1 3/4 Cups)Calories 540(Calories from Fat 145),Total Fat 16g(Saturated Fat 7g,Cholesterol 90mg;Sodium 1760mg;Total Carbohydrate 69g(Dietary Fiber 4g,Sugars 12g),Protein 30g;Percent Daily Value*:Vitamin A 14%;Vitamin C 18%;Calcium 14%;Iron 32%;Exchanges:4 1/2 Starch;4 1/2 Other Carbohydrate;1 Fat;Carbohydrate Choices:4 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Game Day Chili

With football season right around the corner, I wanted to try out this new chili recipe. It didn't disappoint!

Ingredients:

2 pounds ground beef
2 cloves garlic, finely minced
1 large onion, chopped
1 can (4 ounces) chopped mild green chile peppers, undrained
3 cans (14.5 ounces each) diced tomatoes, undrained
4 tablespoons chili powder
1 teaspoon ancho or cayenne chili powder, optional
1 teaspoon ground cumin
3 teaspoon of sugar
2 tablespoons of tomato paste
1 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper
1 can of beef broth
2 tablespoons cornmeal
Preparation:

In a large skillet over medium-high heat, cook the ground beef, stirring and breaking up large chunks, until no longer pink. You will probably need to brown the beef in batches. Transfer the ground beef to the slow cooker with the minced garlic, chopped onion, chile peppers, tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Stir to combine. Cover and cook on LOW for 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Serve with shredded cheddar cheese, sour cream, cornbread and a tossed salad.
Serves 8 to 10.

Whaler Pannini

I was really bored with regular fish dishes and I really wanted something flavorful for supper. I found several different recipe on line for a fish sandwich so I combined five of them to create this!

1 cup whole milk
2 eggs
1/2 cups flour
1/4 cup Italian bread crumbs
2 tablespoons chopped parsley
4 flounder or tilapia fillets
Salt and pepper to taste
3 tablespoons canola or olive oil
4 sesame-seed hamburger buns or any sliced special bread
4 leaves romaine lettuceor spinach leaves
1/2 tomato, sliced
4 slices mild cheese, such as mild cheddar (optional)

For the Dill Mayo:
1 cup mayonnaise
2 teaspoons grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce (optional)

1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, bread crumbs, and parsley.
2. Season the fish with the salt and pepper.
3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.
4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.
5. Meanwhile, whisk together the dill mayo ingredients (if using).
6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired. You can toast the buns prior to making the sandwich or grill it in your pannini maker.

Peanut Butter Sandwich Cookies

The boys just love these peanut butter cookies with some extra special love ... peanut butter icing!

Ingredients

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
3 eggs
1 tsp vanilla extract
3 cups flour
2 tsps baking soda
1/4 tsp salt

Procedure

In a large mixing bowl, cream shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract.

Combine flour, baking soda and salt. Add to creamed mixture and mix well.

Shape dough into 1-in balls and arrange 2-in apart on ungreased baking sheets. Alternatively, use a scoop to form dough. Flatten to around 3/8-in thickness with tines of fork.

Bake at 375 F until golden brown, around 7-8 minutes. Remove and cool in wire racks.


Filling

1/2 cup creamy peanut butter
1/2 cup cream cheese
2 cups confectioner’s sugar
1 tsp vanilla sugar
5 to 6 tbsps milk

In a large mixing bowl, beat peanut butter, cream cheese, confectioner’s sugar, vanilla and milk. Add more milk as needed to achieve spreading consistency.

Spread on half of the cookies and top each with another cookie.

Creamy Spinach and Cheese Baked Potatoes

I saw the Neelys on the Food Network making a Twice Baked Potato with greens. I wanted to try the same recipe only with spinach. The potatoes I had were to small to "twice bake", so I changed and tweaked the recipe to match the ingredients that I had. Turns out my recipe was completely different from the Neelys and so, this is my first official original recipe. The picture is sad at best. :o) I didn't think to take one before we ate so the picture is of the leftovers and I put it on here so cooks would know what the dish should look like. The next time I make this, I will be sure to get a better picture.

Creamy Spinach and Cheese Baked Potatoes
Melissa Bannister

Ingredients
12 medium red potatoes, scrubbed, peeled and quartered
2 tablespoons olive oil OR canola spray
1 stick of butter
sea salt, cracked pepper, garlic powder, sugar

1 tablespoon of butter
1 cup chopped red onion
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 bag fresh spinach
1/2 cup of half and half
1/2 cup grated Parmesan(or a cheese mixture with parmesan, romano, asiago, provolone), plus extra for topping.
1/4 cup shredded smoked mozzarella, plus extra for topping


Directions
Preheat the oven to 300 degrees F.

Spray the bottom of a glass casserole dish with canola oil. Place a few small slabs of butter in the bottom and cover with the chunked potato. Sprinkle the top with the sea salt, cracked pepper, garlic powder, and a pinch of sugar. Throw on a couple more small slabs of butter on top. Tent with foil. Slide them onto the center rack in the oven and bake for 1 hour at 300 degrees, then let them cool slightly as you prepare the next step.

In a heavy-bottomed skillet, melt 1 tbsp of butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the onion, garlic and red pepper flakes until fragrant, about 1 minute. Add the fresh spinach and continue sauteing until the spinach is soft and tender. Add 1/2 cup of half and half and bring the mixture to a gentle boil. Add a couple pinches of the seasonings salt, pepper, garlic powder. Stir in the Parmesan cheese mixture until the sauce thickens. Remove from heat.

Stir the spinach and cheese mixture into the potatoes and season with salt, pepper, garlic powder to taste. Mash/Mix gently making sure all the potatoes are covered and creamy. Sprinkle the mozzarella and extra Parmesan over the tops of the potatoes. Bake them once more (uncovered at 350 degrees for 30 minutes) to heat through and to melt the cheese. Remove from the oven serve with steak and desired vegetable.