Chicken Crunch Supreme

Chicken Crunch Supreme




2 C chicken, cooked and cubed

1/4 C celery, diced

1 t dried, minced onion

10 3/4 oz can cream of Mushroom Soup

1 1/2 C prepared thin egg noodles

1 C shredded Cheddar

1/3 C mayonnaise

8 oz can water chestnuts

salt and pepper to taste

2 C corn flakes, crushed

1/3 C sliced almonds

1/4 C butter melted



Mix together chicken, celery, onion, soup. noodles, cheese, mayonnaise, water chestnuts, salt and pepper; place in an ungreased 9x9 baking pan. Top with cereal and almonds; drizzle with butter. Bake covered at 375 degrees for 50 minutes, uncover and bake for an additional 10 minutes. Serves 4 to 6.

Country Potato Bake

Country Potato Bake




1-lb. pkg. frozen shredded

hashbrowns

10-3/4 oz. can cream of

chicken soup

1 c. sour cream 1/4 c. margarine, melted

1 c. shredded Cheddar cheese

6 slices bacon, crisply cooked

and chopped

2.8-oz. can French-fried onions



Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; pour on top. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 12 servings.

Homestyle Baked Spaghetti

Homestyle Baked Spaghetti




8-oz. pkg. cream cheese, softened

1-1/2 c. sour cream

2 to 3 T. onion, grated

12-oz. pkg. fine egg noodles, cooked

2 lbs. ground beef, browned

2 t. salt 3 6-oz. cans tomato paste

2 c. water

2 t. sugar

1 t. pepper

Garnish: grated Parmesan cheese



Blend cream cheese, sour cream and onion together; stir in cooked noodles. Place in an ungreased 3-quart casserole dish; set aside. Combine beef, salt, tomato paste, water, sugar and pepper in a saucepan; heat thoroughly. Pour over noodles; sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes. Serves 8.

Hash Brown Dinner

Ingredients:


3 cups frozen shredded hash brown potatoes, thawed

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1/2 cup chopped onion

1 package (16 ounces) frozen California-blend vegetables

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

12 ounces process cheese (Velveeta), cubed

1 can (2.8 ounces) french-fried onions



Directions:

Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with

salt and pepper. In a large skillet, cook beef and onion over medium

heat until meat is no longer pink; drain. Spoon over potatoes. Top

with vegetables. Combine soup and milk; pour over vegetables. Cover

and cook on low for 4 to 4-1/2 hours.

Top with cheese; cover and cook 30 minutes longer or until cheese is

melted. Just before serving, sprinkle with french-fried onions.

Yield: 4 servings.

Cream Cheese and Cherry Dessert

Crust:


2 cups crushed pretzels

1 cup melted butter or margarine

3/4 cup sugar

Filling:

1 package cream cheese -- (8 ounce) softened

1 cup confectioners' sugar

1 container whipped topping -- (8 ounce)

Topping:

1 can cherry pie filling -- (30 ounce)



For crust: Combine ingredients and press into a 9x13 inch pan, reserving

some for garnish.

For Filling: Combine and beat cream cheese with confectioners' sugar.

Add

whipped topping to the cheese mixture, 1/2 cup at a time, mixing gently.

Spread over crust.

Spread pie filling over top and sprinkle with reserved pretzel mixture.

Refrigerate 2-3 hours.

CINNAMON ROLL APPLE COBBLER

CINNAMON ROLL APPLE COBBLER




8 cups apples, peeled - sliced

1 jar caramel ice cream topping (12 oz)

1 Tbsp. flour

1/2 cup pecans - very finely chopped

1/2 cup brown sugar

1 pkg. refrigerated cinnamon rolls (8 or 10 count)

6 Tbsp. margarine - melted

vegetable cooking spray



Preheat oven to 375 degrees F. Place apple slices in a large bowl.

Combine

caramel topping and flour and pour over the apple slices. Toss with a

fork

to mix. Place the apples into a 12 x 8 baking dish that has been

sprayed

with vegetable cooking spray. Bake for 25-30 minutes or until the

apples

are just tender. Combine the pecans and brown sugar in a small bowl.

Separate the cinnamon rolls and cut into 4 quarters. Dip each piece

of the

roll into the melted margarine and then roll in the sugar nut mixture.

Arrange the pieces of roll over the top of the apples and bake until

the

rolls are golden brown and the apples are done, approximately 8 to 10

minutes.

Black Bottom Strawberry Cream Pie

1 Pillsbury� refrigerated pie crust (from 15-oz box), softened as directed on box

2/3 cup hot fudge topping

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 pint (2 cups) strawberries, quartered

1/2 cup strawberry pie glaze

1/2 cup whipping (heavy) cream, whipped, if desired


1 . Heat oven to 450�F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2 . Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.

3 . In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.

4 . In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.

5 . Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

Little Pineapple Upside-Down Cakes

Little Pineapple Upside-Down Cakes






Makes: 2 servings



1 tablespoon butter or margarine, melted

1 tablespoon light corn syrup

2 tablespoons light brown sugar

2 slices pineapple, well drained (from 8-oz can)

2 maraschino cherries, well drained

2 Pillsbury� Grands!� Frozen Buttermilk Biscuits (from 25-oz bag)

Whipped topping, if desired



1 . Heat oven to 375�F. Spray 2 (6-oz) custard cups with cooking

spray.

2 . In small bowl, mix butter, corn syrup and brown sugar; divide

evenly between custard cups. Place 1 pineapple slice and 1 cherry

into each custard cup; top each with 1 biscuit. Place custard cups on

cookie sheet.

3 . Bake 25 to 30 minutes or until deep golden brown; cool 1

minute. Turn upside down onto serving plates; remove custard cups.

Serve warm, topped with whipped topping.

Chocolate Chunk Coffee Cake

Chocolate Chunk Coffee Cake




Topping:

10 ounces semisweet chocolate, coarsely chopped

3/4 cup chopped walnuts

2/3 cup sugar

Cake:

3/4 cup butter or margarine, softened

1-1/4 cups sugar

3 eggs

1-1/2 cups sour cream

2 teaspoons vanilla

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt



Preheat oven to 350�F. Grease a 10-inch tube pan.



In small bowl, combine topping ingredients; set aside.

Beat butter and sugar in large bowl until light and fluffy. Beat in

eggs, sour

cream and vanilla until well mixed. Combine flour, baking powder,

baking soda

and salt in bowl. On low speed, add flour mixture to batter, beating

until

smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan,

spreading

evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat

layering 2 more

times.



Bake 55 to 65 minutes or until a wooden pick inserted in center comes

out

clean. Cool in pan on wire rack for 20 minutes. Remove from pan.



Makes 12 servings



Note: For better mixing results, have all your ingredients at room

temperature.