Category Archives: Recipes

Main Dishes, Recipes, Seafood

De-Lightful Tuna Casserole

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5 Servings Prep: 15 Min. Bake: 25 Min.

Ingredients

    1. 1 package (7 ounces) elbow macaroni
    2. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
    3. 1 cup sliced fresh mushrooms
    4. 1 cup (4 ounces) shredded reduced-fat cheddar cheese
    5. 1 cup fat-free milk
    6. 1 can (6 ounces) light water-packed tuna, drained and flaked
    7. 2 tablespoons diced pimientos
    8. 3 teaspoons dried minced onion
    9. 1 teaspoon ground mustard
    10. 1/4 teaspoon salt
    11. 1/3 cup crushed cornflakes

Directions

    1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
    2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.

 

 

Recipes, Soups, Stews, Chowders

Creamy Split Pea Soup

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12 Servings Prep: 10 Min. Cook: 1 Hour

Ingredients

    1. 1/2 pound sliced bacon, diced
    2. 1 large onion, chopped
    3. 2 ribs celery, sliced
    4. 1 pound dried green split peas
    5. 2 quarts water
    6. 2 medium potatoes, peeled and diced
    7. 2 cups diced fully cooked ham
    8. 2 teaspoons salt
    9. 1 bay leaf
    10. 1/4 teaspoon pepper
    11. 1 cup heavy whipping cream

Directions

    1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
    2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon. Yield: 12 servings (3 quarts).

 

Main Dishes, Pork-Sausage, Recipes

Creamy Ham & Potatoes

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4 Servings Prep: 20 Min. Cook: 5-6 Hours

Ingredients

    1. 4 large red potatoes, cubed
    2. 2/3 cup cubed process cheese (Velveeta)
    3. 1- 1/2 cups cubed fully cooked ham
    4. 2 tablespoons dried minced onion
    5. 1- 1/3 cups condensed cream of celery soup, undiluted
    6. 1-1/3 cups 2% milk
    7. 2 tablespoons all-purpose flour
    8. 1/2 teaspoon pepper

Directions

    1. In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion.
    2. In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving. Yield: 4 servings.

 

 

Recipes, Snacks

Original Chex Party Mix

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Prep/Total Time: 2 Hours

Ingredients:

2 Cups Cheerios

2 Cups Wheat Chex

2 Cups Corn Chex

1 Large can potato stix

2 Cups tiny pretzel twists or stix cut in 1/2

1 Jar dry roasted peanuts or mixed nuts

1 Bag Gordetto’s garlic rye chips

Sauce:

1/2 Cup butter

2 Tbsp. seasoned salt

1 Tbsp. garlic powder

2 Tbsp. worchestire  sauce

Directions:

Make sauce first by melting  butter and stirring in next 3 ingredients  keep warm on stove to keep blended.

Into  foil roasting pan…mix all dry ingredients except rye chips.  Pour butter mixture gradually over snack mix and stir as you add the butter mixture.  Bake at 200 degrees for 2 hours stirring every 15 min.   I added half the rye chips half-way through and then the rest of the bag at the end.  This is where you can use your own judgment.  It depends on how seasoned you want them.

You can substitute other chex for the ones named in the recipe according to your taste.  Also, I  tried cheez-its one year before we found the rye chips.  I exchanged the cheez-its  for some of the chex cereals.

The first 10 ingredients are the original ones I was given.

Recipes, Snacks
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16 Servings Prep/Total Time: 15 Min.

Ingredients

    1. 4 cups Honey Nut Chex® cereal
    2. 2 cups Cinnamon Chex® cereal
    3. 1/4 cup butter or margarine
    4. 1/4 cup packed brown sugar
    5. 2 tablespoons honey
    6. 3/4 teaspoon ground cinnamon
    7. 1 teaspoon rum flavoring
    8. 2 cups miniature marshmallows

Directions

    1. In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in cinnamon and rum flavoring. Pour over cereal mixture, stirring until coated.
    2. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.
    3. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container. Yield: 16 servings (1/2 cup each).

 

 

 

Recipes, Snacks

Chex® icago Party Mix

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30 Servings Prep/Total Time: 15 Min.

Ingredients

    1. 3 cups Corn Chex® cereal
    2. 3 cups Wheat Chex® cereal
    3. 2 cups Chocolate Chex® cereal
    4. 2 cups bite-size square cheese crackers
    5. 2 cups cheese popcorn
    6. 1/4 cup butter
    7. 1/3 cup light brown sugar or molasses
    8. 1/3 cup light corn syrup
    9. 1/2 teaspoon salt
    10. 1/2 teaspoon baking soda

Directions

    1. Mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. Set aside.
    2. Place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup. Microwave on High 1 minute 30 seconds. Stir; microwave on High until bubbling. Remove from microwave; stir in baking soda. Mixture will foam up, but keep mixing until baking soda is dissolved. Pour over the cereal mixture; stir until fully coated.
    3. Microwave on High 4 to 5 minutes, stirring after every minute. Spread on waxed paper-lined baking sheet. Let cool for about 5 minutes to let caramel fully harden. Stir in remaining 1 cup cheese crackers and 1 cup popcorn. Yield: 30 servings (1/2 cup each).

 

Recipes, Snacks

Cheesy Ranch Chex® Mix

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26 Servings Prep/Total Time: 15 Min.

Ingredients

    1. 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
    2. 2 cups bite-size pretzel twists
    3. 2 cups bite-size cheese crackers
    4. 3 tablespoons butter or margarine, melted
    5. 1 package (1 oz) ranch dressing and seasoning mix
    6. 1/2 cup grated Parmesan cheese

Directions

    1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
    2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container. Yield: 26 (1/2 cup) servings.

 

 

 

Desserts, Recipes

Peanut Butter Chocolate Dessert

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12-16 Servings Prep: 20 Min. + Chilling

Ingredients

    1. 20 chocolate cream-filled chocolate sandwich cookies, divided
    2. 2 tablespoons butter, softened
    3. 1 package (8 ounces) cream cheese, softened
    4. 1/2 cup peanut butter
    5. 1-1/2 cups confectioners’ sugar, divided
    6. 1 carton (16 ounces) frozen whipped topping, thawed, divided
    7. 15 miniature peanut butter cups, chopped
    8. 1 cup cold milk
    9. 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

    1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
    2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
    3. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
    4. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

 

 

 

 

Main Dishes, Recipes, Seafood

Easy Crab Cakes

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4 Servings Prep/ Total Time: 25 Min.

Ingredients

    1. 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
    2. 1 cup seasoned bread crumbs, divided
    3. 1 egg, lightly beaten
    4. 1/4 cup finely chopped green onions
    5. 1/4 cup finely chopped sweet red pepper
    6. 1/4 cup reduced-fat mayonnaise
    7. 1 tablespoon lemon juice
    8. 1/2 teaspoon garlic powder
    9. 1/8 teaspoon cayenne pepper
    10. 1 tablespoon butter

Directions

    1. In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
    2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness.
    3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

 

Beef, Main Dishes, Recipes

Quick Tater Tot Bake

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6 Servings Prep: 10 Min. Bake: 30 Min.

Ingredients

    1. 1-1/2 pound ground beef or turkey
    2. 1 med. onion, chopped
    3. Salt and pepper to taste
    4. 1 package (16 ounces) frozen Tater Tot potatoes or refrigerated diced potatoes
    5. 2 cans  (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    6. 1-1/3 cups milk or water
    7. 2 cup (4 ounces) shredded cheddar cheese

Directions

    1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper.
    2. Transfer to a greased 9×13 baking dish. Top with potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.