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Nov 18, 2009

Gift Sized Butterscotch Brownie Mix

1/2 cup Coconut Flakes
3/4 cup Pecans -- chopped
2 cups Brown Sugar, packed
2 cups Flour
1 1/2 tablespoons Baking Powder
1/4 teaspoon Salt

In a large bowl, combine flour, salt & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Butterscotch Brownies

Empty jar of cookie mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 3/4 cup softened butter or margarine. Stir in 2 eggs and 2 teaspoons of vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Spread batter into a sprayed 9 x 13 inch cake pan. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1-1/2 inch squares. Cool completely in pan.

Yield: 2 dozen brownies.

Special Dark Fudge Truffles

Special Dark Fudge Truffles

2 cups (12-oz. pkg.) Hershey's Special Dark Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces

1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator. About 3 dozen truffles.
Nutritional Information per serving
(2 truffles: Recipe makes 36 truffles):

Holiday Sweet Potato Fritters

Holiday Sweet Potato Fritters
Makes about 6 servings

1 small onion, chopped
1 pound sweet potatoes, peeled and shredded coarsely
3 eggs
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil for frying

Spread onion and potatoes on a clean, dry towel. Roll up the towel and twist
it tightly to blot out moisture. In a small bowl, whisk together eggs,
flour, salt and pepper until mixture has no lumps. Stir in onion and
potatoes. In a large skillet, heat 1 inch of vegetable oil to about 350
degrees on a deep-fry/candy thermometer. (Keep children away from cooking
oil. It will spatter and splash and could burn.) Ladle about 1 heaping
tablespoon of batter into the skillet as though you are making pancakes.
Again, be watchful of children, as the oil may spatter when the batter hits
it. You should be able to make 4 fritters at a time. Flatten fritters with a
spatula and fry for about 4 minutes on each side, or until golden. Drain
fritters on paper towels. Add more oil as needed to fry remaining fritters.
Serve warm.

Meat Loaf Wreath

15 oz Pineapple slices; drain,
- reserve juice
1/2 c Pineapple juice from slices
2 lb Ground round
2 Eggs
2 c Fresh bread crumbs
1 tb Instant onion
1 ts Salt
1/4 ts Garlic powder
1/4 ts Ground ginger
4 Maraschino cherries; halved

Mix the 1/2 c. juice with meat, eggs, bread & seasonings.
Make a loaf in the shape of a 9" round ring. (You could
use a ring pan or bundt mold to shape it). Put on a flat
pan or cooky sheet, decorate the top with pineapple
slices & cherries. Bake at 350~ for 1 hour.

Holiday Delight

2 large-size package lime gelatin
1/2 pint whipping cream, whipped
1 small can crushed pineapple, drained
1 small jar maraschino cherries, drained and sliced
1 cup miniature marshmallows

Prepare gelatin according to directions on package. Place gelatin in
bowl on ice. Beat with rotary beater until fluffy and firm.
Fold in whipped cream. Combine pineapple, cherries and marshmallows
with gelatin. Pour into lightly greased mold.
Refrigerate overnight.

Peppermint Hot Chocolate

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat
over medium-low heat. When the cream mixture just begins to steam,
add the chopped chocolate, and stir, until melted. Stir in the
peppermint oil. Divide the hot chocolate among mugs and top with
whipped cream and chocolate shavings.

Southwestern Christmas Salad

2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled
4 navel oranges
2 pink grapefruit
1 head red leaf lettuce or Boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
Pomegranate seeds (optional)
1 small red onion, thinly sliced, rings separated

Combine lemon juice and mustard in small bowl. Gradually whisk in
oil. Mix in chili and rosemary. Season with salt and pepper. (Can be
made 1 day ahead. Cover and let stand at room temperature.)

Cut all peel and white pith from oranges and grapefruit. Slice
oranges into rounds. Cut grapefruit in half lengthwise, then slice
crosswise into half rounds.

Line platter with lettuce. Arrange orange slices in center of
platter, overlapping slices. Arrange grapefruit slices around
oranges, overlapping slices. (Can be made 4 hours ahead. Cover and
chill.) Arrange avocado slices around grapefruit, overlapping slices.
Top with nuts and pomegranate seeds, if desired. Arrange onions over
all. Drizzle dressing over.

EGGNOG FRUIT SALAD

EGGNOG FRUIT SALAD

1 c. eggnog, chilled
1 (2 oz.) envelope dessert topping mix
1/2 tsp. ground nutmeg
1 (16 oz.) can sliced peaches, drained
1 (13 oz.) can pineapple tidbits, drained
1 medium apple, unpared, cored, and chopped
1/2 c. maraschino cherries, drained and halved
1/3 c. chopped walnuts

In small mixer bowl, combine eggnog, dessert topping mix
and nutmeg. Beat at high speed of electric mixer until soft
peaks form, about 5 minutes. Combine fruits and nuts. Fold in
eggnog mixture. Cover and chill at least 4 hours. Stir gently
and serve.

Shrimp Christmas Tree

Serving Size: 1 tree

Ingredients:
. 3 lb Fresh or frozen shrimp
. 1/2 c Salt
. 2 qt -water
. 4 lg Bunches curly endive
. 2 1/2 Foot high Styrofoam cone
. 1 - 12 x 12 x 1-inch Styrofoam Square
. 1 sm Box round toothpicks
. Cocktail Sauce
Instructions:

1. Thaw frozen shrimp.
2. Place shrimp in boiling salted water. Cover; simmer for about 15 minutes
or until shrimp are pink and tender.
3. Drain.
4. Peel shrimp, leaving last section of shell. Remove sand veins; wash.
Chill.
5. Separate and wash endive. Chill.
6. Place cone in center of Styrofoam square.
7. Cover base and cone with overlapping leaves of endive. Fasten endive to
Styrofoam with toothpick halves. Start at the outside edge of base and work
up.
Cover fully with greens to resemble Christmas tree.
8. Attach shrimp to tree with toothpicks.
9. Provide Cocktail Sauce for dunking.

LAYERED PEPPERMINT CRUNCH BARK

17 ounces white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6
ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark
12-by-9-inch rectangle on foil.

2. Place half the chopped white chocolate in a glass measure or bowl and
microwave at half power 1 minute, 30 seconds. Stir, and then microwave at
half power for 30 seconds more at a time, stirring in between, until melted.
Small lumps will disappear with stirring. Do not scorch.

3. Pour melted white chocolate onto rectangle on foil. Using icing spatula,
spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed
peppermints. Chill until set, about 15 minutes.

4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium
saucepan over medium-low heat until just melted and smooth. Cool to barely
lukewarm and pour bittersweet chocolate mixture in long lines over white
chocolate rectangle. Using icing spatula, spread bittersweet chocolate in
even layer. Refrigerate until very cold and firm, about 25 minutes.

5. Melt remaining white chocolate in microwave. Working quickly, pour white
chocolate over firm bittersweet chocolate layer; spread to cover.
Immediately sprinkle with remaining crushed peppermints. Chill just until
firm, about 30 minutes.

6. Lift foil with bark onto work surface; trim edges. Cut bark crosswise
into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto
work surface. Cut each strip crosswise into 3 sections and each section
diagonally into 2 triangles.

Makes roughly 36 pieces

Note: Can be made 2 weeks ahead. Chill in airtight container. Let stand 15
minutes at room temperature before serving.


Per serving: It's pure chocolate, people. Everyone's bark comes in a
different sized bite, so just tape your mouth shut while you're making it
and then give it away. Or not.

Cheddar Mashed Potatoes

4 cups peeled and diced potatoes
4 large garlic cloves -- peeled
1 teaspoon salt -- divided
6 cups water
3/4 cup milk
1/4 teaspoon freshly ground pepper
1 cup shredded cheddar cheese
2 tablespoons butter or margarine -- cut up

1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium sauce
pan. Reduce heat and cook 8 to 10 minutes until fork-tender.
2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher until sm
ooth. Remove from heat and stir in cheese and butter until melted. Makes 4 se
rvings.
Cheddar cheese fans will devour these creamy mashed potatoes. (Cut down on the
amount of cheese to reduce fat content.)
Prep time: 15 minutes Cooking time: 8 to 10 minutes Degree of difficulty: easy

Chipotle Chocolate-Pumpkin Spice Cake

Chipotle Chocolate-Pumpkin Spice Cake

nonstick cooking spray with flour
1 box (18 oz.) dark chocolate cake mix
2 Tbsps. cocoa powder
1 tsp. ground chipotle chilies or chipotle hot sauce
2 cups chocolate chips
1/3 cup vegetable oil
3 eggs, large or extra-large
1 can (15 oz.) pumpkin pie filling
1/4 cup chocolate confectioners' sugar (optional)

Preheat oven to 350 degrees. Coat a 10-inch Bundt pan or tube pan with flour
spray and set it aside.

Combine the cake mix, cocoa, ground chipotle chilies (if using chipotle hot
sauce, add with the oil and eggs) and chocolate chips in a large mixing
bowl. Add the oil, eggs and pumpkin pie filling.

Beat with a mixer on high, or by hand for 2 minutes.

Pour and scrape the batter into the prepared pan, and bake for 45 minutes,
until a tester inserted deeply into the crack at the peak of the cake comes
out with just a moist crumb clinging to it. Let cool in the pan on a rack
for 15 minutes. Then invert, and let cool completely on the rack.

When cool, dust the top with confectioners' sugar, if desired.

Makes 12 servings.

A Southern Christmas

A Southern Christmas

Cheese Straws
Benne Wafers
Shrimp Paste
Oysters on the Half Shell
Silken Turnip and Potato Soup
Turkey with Giblet Gravy
Corn Bread-Pecan Dressing

Cranberries with Orange Zest and Port
Roasted Beets in Gingered Syrup
Sweet Potato Casserole

Spicy Collard Greens
Pole Beans Cooked in Smoky Pork Stock
Deviled Eggs
Cloverleaf Rolls

Spritz Cookies
Lane Cake
Ambrosia
Egg Custard
Blackberry Cordial

Cloverleaf Rolls

Cloverleaf Rolls
MAKES 2 1/2 DOZEN

These elegant rolls made with a potato starter are an heirloom recipe.

1 medium baking potato ( 1/2 pound), peeled and cut into 1-inch dice
3 cups water
5 1/2 cups plus 6 tablespoons all-purpose flour
3 tablespoons sugar
1 envelope active dry yeast
1 cup milk, scalded and cooled
2 large eggs, lightly beaten
7 tablespoons unsalted butter, melted
4 tablespoons lard or solid vegetable shortening, melted and cooled
1 tablespoon salt

1. In a medium saucepan, cover the potato with the water and bring to a boil. Cook until the potato is just beginning to fall apart, about 15 minutes. Drain the potato, reserving 1 cup of the cooking liquid. Pass the potato through a ricer into a large bowl. Add the reserved potato water and let cool slightly. Stir in 6 tablespoons of the flour, the sugar and the yeast. Cover the bowl with a kitchen towel and let stand overnight in a draft-free place.

2. Uncover the starter; it should be foamy and have a slightly fermented aroma. Add the milk, eggs and 2 1/2 cups of the flour and stir until incorporated. Stir in 1 tablespoon of the butter, 2 tablespoons of the lard and the salt. Add the remaining 3 cups of flour, 1 cup at a time, and stir vigorously to form a silky, slightly soft dough that pulls away from the bowl as you stir, about 8 minutes.

3. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 1/2 hours.

4. Gently deflate the dough by turning it in the bowl several times. Cover the bowl and let the dough rise again until doubled, about 40 minutes.

5. In a small bowl, combine the remaining 6 tablespoons of melted butter and 2 tablespoons of melted lard. Punch down the dough and divide it into 5 equal pieces. Cut 1 piece of dough into 18 equal pieces. Roll each piece into a ball; dip the balls in the melted butter and lard and place 3 balls in each cup of a muffin pan. Continue to form the rolls, working with 1 large piece of dough at a time. Brush the tops of the rolls with the butter and lard and set aside in a draft-free spot until risen just beyond the rims of the muffin cups, about 1 1/2 hours.

6. Preheat the oven to 425°. Bake the rolls in the lower and middle thirds of the oven for 15 minutes. Remove the rolls from the oven and brush liberally with the butter and lard. Return the rolls to the oven and bake for 5 to 6 minutes longer, or until golden all over. Serve warm or at room temperature.



MAKE AHEAD The dough can be made through Step 4, gently deflated again and refrigerated overnight, covered.

Frosty the Doughman~~

Frosty the Doughman~~

8 Rhodes Texas rolls, thawed but still cold *
1 egg, beaten
2 giant chocolate chips
2 pretzel sticks
Honey

Flatten and press 3 rolls toether for bottom of snowman, 2 rolls for middle section, and 1 1/2 rolls for head. Mold top roll over the bottom roll, leaving thickest part of cough in the center. Place on baking sheet sprayed with non-stick cooking spray.

With sharp paring knife, cut a large smile in the face and pull open wider than normal to allow for dough to rise. Shape 1/2 roll into a 4 inch rope. Flatten slightly with palm of hand and place above head for hat brim.

For hat, flatten remaining roll into a rectangle shape and place above brim. With knife, cut hat band close to brim.

Brush with egg and let rise until almost double in size. Just before baking, reopen mouth with knife. Bake at 350 degrees 20-25 minutes or until golden brown. Remove from pan and let cool. Using a little honey, place chips on face for eyes and insert pretzels in middle section for arms.
* You will find this in the frozen food section for breads.

FRUITCAKE BREAD PUDDING

FRUITCAKE BREAD PUDDING
8 generous servings

2 cups milk (full-fat, low-fat or nonfat)
2 to 4 eggs, depending on the size (may substitute twice as many egg whites
as entire eggs)
Few drops vanilla extract or brandy (optional)
2 to 3 cups crumbled or cubed fruitcake (can remove candied fruit as you
crumble, if you prefer)
Butter for the baking dish

In a bowl, beat together the milk, eggs and vanilla or brandy until well
blended. Add the fruitcake and stir to combine. Set aside for 30 minutes or
cover and refrigerate for at least 1 hour and up to 8 hours. Preheat the
oven to 350 degrees. Butter a 2-quart baking dish, such as a casserole or
8-inch square or round pan or pie plate. Pour the mixture into the prepared
baking dish. Place the baking dish inside a larger baking pan, place the
pans on the oven rack and carefully add enough hot water to the larger pan
to reach within a half inch of the top of the baking dish. Bake the pudding
for 25 to 50 minutes, depending on the thickness of the pudding. A cake
tester or toothpick inserted in the center of the pudding should come out
clean. Transfer the dish to a wire rack to cool for a few minutes. Serve
warmwith a drizzle of heavy dream, a dollop of whipped cream or a spoonful of rum or brandy.

Peppermint Mocha Caffè Mocha

Peppermint Mocha Caffè Mocha
This Peppermint Mocha Caffè Mocha is the ultimate indulgence when you are looking for a cozy hot beverage.

Servings: 1

Ingredients:
2 shots brewed espresso or 1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
2 teaspoons NESTLÉ NESQUIK Chocolate Flavor Syrup
1/4 cup milk
1/4 cup Peppermint Mocha Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Instructions:
COMBINE espresso and Nesquik in coffee mug.

STEAM milk and Coffee-mate together using espresso machine or microwave on HIGH (100%) power for 1 minute or until very hot. Pour over espresso.

Lactose intolerant? Substitute water for milk.

Pumpkin Cheesecake

Pumpkin Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Caramel Pie

Caramel Pie

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks

Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Spiced Vanilla Café

Vanilla-flavored coffee with a hint of cinnamon makes for a perfect after-dinner coffee.

Servings: 2

Ingredients:
2 cups hot brewed coffee
3 tablespoons French Vanilla Flavor NESTLÉ COFFEE-MATE Powdered Coffee Creamer
2 teaspoons granulated sugar
1/8 teaspoon ground cinnamon

Instructions:
COMBINE coffee, Coffee-mate, sugar and cinnamon in pitcher; stir well. Divide between 2 mugs.

Beef Teriyaki

INGREDIENTS:

2 tbsp. cornstarch
1 3/4 cups Swanson® Beef Stock
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/2 tsp. garlic powder
1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh or frozen broccoli flowerets
Hot cooked rice


DIRECTIONS:
Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.

Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

Tip: To make slicing easier, freeze the beef for 1 hour before slicing.

Serves 4.

Easy Meatball Parm Hero


2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

16 frozen fully-cooked meatballs (1 ounce each)

4 long hard rolls, split

4 ounces shredded mozzarella cheese (about 1 cup)

Grated Parmesan cheese

1.Heat the sauce and meatballs in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the meatballs are heated through, stirring occasionally.
2.Spoon the meatballs and sauce into the rolls. Top with the mozzarella and Parmesan cheeses.
3.Serving Suggestion: Serve with a tossed salad with Italian vinaigrette. For dessert serve a vanilla yogurt and granola parfait

At the Grocery Store


At the Grocery Store

Buy a rotisserie chicken. One 2- to 3-pound chicken will yield about 4 cups of shredded meat. Most recipes call for 2 cups—freeze or chill the remaining meat to use in another meal.
Purchase twice the amount of meat called for in a recipe. Freeze what you don’t use for the night’s dinner and plan on using it the following week.*

When you’re at the deli counter stocking up on sliced meat and cheeses for lunches, have the attendant cut small amounts of different varieties of cold cuts, like turkey, salami, and roast beef. Then grab a loaf of artisan bread and plan on panini sandwiches for dinner.

Pick up an assortment of fresh bagels—they’re not just for breakfast anymore! Use them as an interesting alternative to hamburger buns.

Buy frozen meats like fish fillets and boneless, skinless chicken breasts that have been individually frozen. That way, it will be easy to pull out the quantity you need and leave the rest frozen for another meal. It also really speeds up defrosting times—when you only need to defrost a piece or two, it goes a whole lot quicker!

Grab a bag of frozen meatballs. You’ll be able to get spaghetti and meatballs on the table in record time, but they’ll also be the base for hearty meatball sandwiches. Add a jar of Prego® Italian sauce from the pasta aisle, shredded mozzarella and Parmesan cheese from the dairy case, and a few crusty hoagie buns from the bakery.
Stock up on resealable plastic bags, freezer bags and storage containers. They’ll come in handy for foods you prepare ahead.

Buy fresh fruits in season—they make nutritious, ultra-speedy desserts, not to mention that they’ll be at the peak of flavor and reasonably priced.
*Tip
Before freezing raw ground beef, remove it from its packaging, put in a resealable plastic bag, then press flat to an even thickness. Storing the meat in the freezer is easier and it thaws in no time.

Ultra Creamy Mashed Potatoes

3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)

1/2 cup light cream

2 tablespoon butter

Generous dash ground black pepper

1 can (14.5 ounces) Campbell's® Turkey Gravy

1.Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2.Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3.Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
4.Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

Turkey and Stuffing Casserole

Vegetable cooking spray

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

1 cup milk or water

1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cup cubed cooked turkey or chicken

4 cup Pepperidge Farm® Herb Seasoned Stuffing

1 cup shredded Swiss or Cheddar cheese (about 4 ounces)

1.Heat the oven to 400°F. Spray a 2-quart casserole with the cooking spray.
2.Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
3.Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
4.Bake for 5 minutes or until the cheese is melted.
5.Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.

Sensational Turkey Noodle Soup

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

Generous dash ground black pepper

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

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked medium egg noodles

1 cup cubed cooked turkey or chicken

1.Heat the broth, black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
2.Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
3.Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.