Recipes

Original: recipes.docx

Last Edited December 4, 2010

• 1 stick of butter, melt in oven at 375
• 1 onion chopped
• 1 can cream of chicken soup, don’t add water
• 1 (16oz) sour cream
• 1 (8oz) shredded sharp cheddar

Blend all ingredients in a 13×9 pan, then add potatoes.

• 1 bag frozen, southern style potato hash browns

Cover with foil and bake in oven for 1 hr. Stir, put back in oven for 1hr-40mins. Yield: 6 servings

• 10 (¾ oz) cream of mushroom soup
• ¾ cup of milk
• 1/8 tsp pepper
• 1-1/3 cups of French fired onions
• 2 (14.5oz can) cut green beans, drained or
• 2 (9 oz pkg) frozen cut green beans, thawed

Mix soup, milk, pepper, beans, and 2/3 cup onions in a 1 ½ qt casserole dish.

Back at 350 for 30mins until hot. Stir, top with remaining onions and bake 5 more mins.

Yield: 6 servings

• 1 (8 oz) refrigerated crescent rolls
• 1 (8 oz) cream cheese, softened
• 1-1/2 teaspoons mayonnaise
• 1 teaspoon Dill Mix or dill weed
• salt and pepper to taste
• 2 cups of a variety of fresh vegetables: zucchini,
• 1 ¼ cup shredded cheddar cheese
• mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

Preheat oven to 350° F. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving. Yield: 8-10 servings

• 3 cans (15oz each) sweet potatoes, drained
• ¼ cup (1/2 stick) butter or margarine, melted
• 1 tsp ground cinnamon
• ½ tsp ale
• ¼ tsp ground nutmeg
• 3 cups jet-puffed miniature marshmallows

Preheat oven to 350. Beat sweet potatoes, butter, cinnamon, salt, and nutmeg in medium bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2 qt baking dish and top with marshmallows. Bake 15-20 mins or until sweet potato mixture is headed through and marshmallows are lightly browned. Yield: 10, ½ cup servings

• 2 cups buttermilk baking mix
• 2/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 2 tbsp parmesan cheese
• 4 pinches of oregano, basil, and parsley

Mix together baking mix, milk and cheese until a soft dough forms, then beat vigorously 30 seconds. Drop from spoon onto ungreased baking sheet and bake at 450° until golden brown, 10-12mins. Mix together ½ cup softened butter, 1 tsp of salt, and ¼ tsp garlic powder or crushed garlic clove. Brush over hot biscuits and serve. Yield: 10-12 biscuits

• ¼ cup brown mustard
• 2 tbsp mayonnaise
• ½ cup honey

Whip together and serve.

• 3 eggs
• 3 tbsp sugar
• 1 tbsp vanilla
• 1/8 tbsp nutmeg
• 2 1/3 cup milk

Blend and serve.

• ½ cup cocoa
• ½ cup non-dairy creamer
• 2 cups confectioners’ sugar
• 3 cups instant nonfat dry milk

Mix all ingredients. Store in an airtight container and mix with hot water when ready to serve.

• 3 pounds powdered sugar
• 2 pounds peanut butter
• 1 pound butter
• 2 (8 oz) Hershey bars

In large bowl, beat together sugar, peanut butter, and butter – chill overnight. Melt chocolate in double boiler. Form peanut butter mixture into balls and dip into chocolate, using a tooth pick to hold ball. Let cool on waxed paper.

• 15 cups corn
• ½ cup butter
• 1 cup brown sugar
• ½ tsp salt
• ¼ cup corn syrup

Boil 5 mins, add ½ tsp soda power and 1 tsp vanilla. Pour over corn and bake at 300 for ½ hr.

• 3 tbsp butter or margarine
• 1 tbsp Worcestershire sauce
• ¾ tsp seasoned salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1 ½ cups Corn Chex® cereal
• 1 ½ cups Rice Chex® cereal
• 1 ½ cups Wheat Chex® cereal
• ½ cup mixed nuts
• ½ cup bite-size pretzels
• ½ cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken up

Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased 13×9-inch pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. Yield: 12, ½ cup servings

• 2 cups white sugar
• ¾ cup white karo syrup
• ¼ cup water
• 1/8 tsp salt
• 2 cups raw peanuts
• 2 tsp soda powder

Put sugar, syrup, water, and salt in sauce pan and cook until melted (240 degrees). Add peanuts, do not stir but watch closely and cook to 300-310 degrees. Remove from heat, add soda powered and stir quickly. Mix well, so it will puff up. Pour quickly onto greased cookie sheet, spread into thin sheets. When cool, lift and break up.

• 9 cups chex mix
• ¼ tsp vanilla
• 1 cup chocolate chips
• 1 ½ cups powdered sugar
• ½ cup peanut butter
• ¼ cup butter

Melt chocolate chips, peanut butter, and butter on stove. Remove from heat, stir in vanilla. Pour over cereal in a large bowl, put into a large plastic zip bag and mix with powdered sugar and shake well. Can cool on waxed paper, in bowl, or by laying plastic bag on side.

• 1/3 cup butter
• 40 regular marshmallows
• 1 tsp vanilla
• 5 cups rice cereal

In large sauce pan melt butter, add marshmallows and stir until melted. Then add vanilla and cereal mix well. Spread into buttered pan, until firm and let cool.

• 1 jar (24 oz) spaghetti sauce
• 6 tbsp KRAFT Grated Parmesan Cheese, divided
• 6 boneless skinless chicken breast halves
• 3/4 lb spaghetti, uncooked
• 1 ½ cups KRAFT Shredded Mozzarella

Pre-heat oven to 375°F. Pour sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover. Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package. Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce. Yield: 6 servings

• 2 cups raw macaroni
• 1 stick margarine, melted
• 4 cups milk
• 2 cups sharp cheddar cheese

Bake at 350 for 50mins to an hour.

• 1-1/2 lb. extra-lean ground beef
• 1 (6 oz.) pkg chicken STOVE TOP Stuffing Mix
• 1 onion, chopped
• 1   egg, beaten
• 1 tsp. dried thyme leaves
• 1 can condensed tomato soup

Pre-heat oven to 350°F. Mix first 5 ingredients. Add 1/2 cup soup; mix well. Press into 8×4-inch loaf pan sprayed with cooking spray. Bake 55 min. or until done (160ºF), about 10 min. serve. Yields: 6 servings

• 1 pound B.E. Original Recipe Sausage Roll
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and black pepper to taste
• 8 prepared biscuits

Crumble and cook sausage in large skillet until browned. Stir in flour until dissolved, then gradually stir in milk. Cook gravy until thick and then season with salt and pepper. Yields: 4 servings

• 1 lb hamburger, browned
• ½ cup ketchup
• 2 tbsp brown sugar
• 2 tsp mustard
• 1 tsp Worcester sauce
• 1 onion or onion power
• 2 tsp salt, pepper
• 2 tbsp barbeque sauce

• 1 thawed bread dough, rolled out to fit a large cutting board.

• 2 egg yolks (save whites)
• 1 tbsp parsley
• 1 clove garlic
• ¼ tsp pepper
• 1 tsp oregano
• 2 tbsp oil
• 1 tbsp parmesan cheese

Top dough with mixture, spread completely over dough. Top with 8 oz pepperoni, 2 or more cups of mozzarella cheese, and other toppings if you want. Roll up into a jelly roll shape, then into a horseshoe. Place on baking sheet, brush with egg whites, then bake at 350 for 30-35mins. Serve with hot pizza sauce.