Friday, December 30, 2005

Sour Cream Chicken Casserole

Sour Cream Chicken Casserole

3 cups cooked, diced chicken
1 (8-oz.) bag noodles
1 small can mushrooms, drained
2 cans cream of chicken soup
1 (16-oz.) carton sour cream
8-ounces Swiss cheese slices

Cook and drain noodles. Combine all ingredients except the Swiss
cheese. Place in a 9x13-inch pan; top with the Swiss cheese slices. Bake at
350 for 45 minutes.

Tuesday, December 27, 2005

Fiesta Deviled Eggs


8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste

Slice eggs in half lengthwise, remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise,
salsa, onions, sour cream and salt. Evenly fill the egg
whites. Lightly sprinkle with paprika if desired. Chill
until ready to serve.

Saturday, December 24, 2005

Mexi Potato Puffs

Mexican Potato Puffs

These delicious appetizers may be made ahead and frozen for up to a

3 cups mashed potato
3 beaten eggs
1 tsp. chilli powder
1/8 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. dry mustard
1 Tbsp. grated onion
2 tsp. milk
3/4 cup grated cheddar cheese
3/4 cup dry bread crumbs
Fat for deep frying (400 to 450 F)

Combine all ingredients except cheese and bread crumbs.

Chop cheese and crumbs in blender until fine.

Add 1 cup cheese crumb mixture to potato mixture.

Shape in balls using one rounded Tablespoon for each. Roll in
remaining cheese crumb mixture. Deep fry until golden brown. Serve
hot. Makes 48 puffs; serves 10 to 12.

Tuesday, December 13, 2005

Cheesy New Potatoes

Cheesy New Potatoes


12 medium new potatoes
Salt and pepper
2 cups grated Old English cheese
16 slices bacon, fried crisp and crumbled
1/2 cup butter, melted
1/4 cup chopped parsley, for garnish


Wash and cube potatoes (do not peel), cook in boiling water until just
tender. Remove from heat, drain, and season to taste with salt and
In a large casserole, place layer of potatoes, half the bacon, half the
butter, and half the cheese. Repeat the layers. Heat in a 350 degree
oven for 20–
30 minutes, or until cheese is bubbly. Remove from oven and garnish

SERVES: 6 - 8

Thursday, December 08, 2005

Glazed Cinnamon Rolls, P/B Brownie Bites, Easy Brownie Bottom Cheesecake

Glazed Cinnamon Rolls

Who doesn’t love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats.

2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick® mix
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins
Glaze (See Below)

1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
2. Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
3. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.


1 1/3 cups powdered sugar
2 tablespoons milk

1. Stir together powdered sugar and milk until smooth.


Peanut Butter Brownie Bites

1 (15 ounce) package brownie mix
1/3 cup hot water
1/4 cup oil
1 large egg
48 miniature chocolate-covered peanut butter cups

Preheat oven to 350 degrees F.

Combine brownie mix, water, oil and egg; with spoon, beat well. Fill
paper-lined mini-muffin cups 1/2 full. Press 1 peanut butter cup in
each cup.

Bake 15 to 20 minutes. Cool completely.


Easy Brownie Bottom Cheesecake

Prep Time: 15 min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 piece each

1 pkg. (13 x 9-inch pan size) brownie mix

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

2 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends
of foil extending over sides of pan. Prepare brownie as directed on
package; pour
into prepared pan. Bake 15 min. or until top of brownie is shiny and
center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with
electric mixer on medium speed until well blended. Add sour cream; mix
well. Add eggs,
1 at a time, mixing on low speed after each addition just until
blended. Pour over partially baked brownie batter in pan. (Filling will almost
come to
top of pan.)

BAKE 40 min. or until center is almost set. Run knife or metal spatula
around rim of pan to loosen cake; cool. Refrigerate 4 hours or
overnight. Let stand
at room temperature 30 min. before serving. Lift cheesecake from pan,
using foil handles. Drizzle with chocolate; let stand until chocolate is
firm. Cut
into 16 bars to serve. Store leftover cheesecake in refrigerator.

Meatball Hero Sandwich

Meatball Hero Sandwiches

1 pound ground beef
1 egg
1/4 cup Italian seasoned dry bread crumbs
1 jar chunky pasta sauce
4 sub 6" rolls, split lengthwise
1 cup shredded mozzarella cheese

Combine ground beef, egg and bread crumbs in medium bowl. Shape
mixture into 12 meatballs.

Cook meatballs in skillet until no longer pink inside. Pour pasta
sauce over them and simmer until heated through.

Serve meatballs and sauce in rolls, topped with cheese.

This can be cooked in the crock pot by placing the meat mixture in
the bottom, pour sauce over it and cook on LOW 8-10 hours or HIGH 4-6

Saturday, December 03, 2005

Pumpkin-Spice Muffins

Pumpkin-Spice Muffins

2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups,
or place paper baking cup in each muffin cup.
Stir all ingredients except raisins just until moistened. Stir in
raisins. Fill muffin cups about 3/4 full.
Bake 15 to 20 minutes or until golden brown. Immediately remove from

High Altitude (3500-6500 ft)
Heat oven to 425°F. Grease 14 medium muffin cups. Stir 2 Tbsp Gold
Medal® all-purpose flour into dry Bisquick. Increase milk to 1/3 cup. Bake
15 to 18 minutes.

Friday, December 02, 2005

Sour Cream Chicken Casserole, Bacon Mushroom Swiss Meat Loaf, Banana Fudge Cookies, Whipped Cream Homemade

Sour Cream Chicken Casserole

3 cups cooked, diced chicken
1 (8 ounce) bag noodles
1 small can mushrooms, drained
2 cans cream of chicken soup
1 (16 ounce) container sour cream
8 ounces Swiss cheese slices

Cook and drain noodles. Combine all ingredients except Swiss cheese.
Place in 9 x 13-inch pan; top with Swiss cheese. Bake at 350 degrees F
for 45 minutes


Bacon Mushroom Swiss Meat Loaf

1 lb ground beef
1/2 lb pork, Ground
1 Small Onion, finely chopped
1 Egg
1/2 Cup Corn flake crumbs
1/4 Cup Milk
4 Oz swiss cheese, Grated
1 Can (4 Oz) mushrooms, drained
3 Slice Bacon, chopped

In a large bowl add all ingredients. Blend well and shape into a loaf
in a baking dish.

Bake at 350 for about an hour or till cooked through

*you don't have to use ground pork, just use all ground beef, or any ground meat you'd like to use.


Banana Fudge Cookies

1 (18 1/2 ounce) box chocolate cake mix
1/3 cup mashed bananas, ripe
1 egg
2 tablespoons water
6 ounces semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric
mixer at medium speed until smooth. Stir in chocolate pieces. Drop by
rounded teaspoonsful, about 2 inches apart, on greased baking sheets.
Bake in a 350 degree F oven for 8 minutes or until done. Remove from
baking sheets; cool on racks.

Makes 3 1/2 dozen.

Whipped Cream

1 cup heavy cream
3 tablespoons confectioner's sugar

Combine the ingredients and beat until soft peaks form.
Chill until ready to serve. makes about 2 cups.

Thursday, December 01, 2005

Spell to Break Bad Luck


Go for a walk and pick up seven twigs from the ground, one to
represent each day of the week. Traditionally the twigs should be
for Monday, beech for Tuesday, elm for Wednesday, oak for Thursday,
horsechestnut for Friday, yew for Saturday, and elder for Sunday.
Take them home, snap them into pieces, and burn them in the hearth
bonfire. Say:

"Ill luck is broken, As these words are spoken."