Tangy Pork Chop Stuffing Bake

In the bag:
1 pkg. Stove Top Stuffing Mix for Pork
1 can whole berry cranberry sauce
3/4 c. barbeque sauce
2 Tbsp. brown sugar

From the kitchen:
6 bone-in pork chops

Directions:
Preheat oven to 350. Cook pork chops in skillet on medium heat 5 minutes on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.

Place chops in 9x13 dish; set aside. Mix cranberry sauce, barbeque sauce and sugar. Add to stuffing; mix lightly. Spoon on evenly over chops.

Bake 30 minutes or until chops are cooked through.

Party Chicken

In the bag:
1 can cream of chicken soup
1 box of stuffing (do not cook, leave dry)

From the kitchen:
6 chicken breasts, boned and skinned (my family likes thin pieces of chicken, it is easier to eat, and less dry, so we split the breast into to thinner pieces.)
Swiss cheese
1/2 c. melted margarine or butter

Directions:
Lay chicken breasts in a 9 x 13 inch pan. Place Swiss cheese on top of chicken. Spoon soup, straight from the can, over the chicken and cheese and place stuffing mix on top. Pour melted butter over stuffing. Cover tightly with foil. Bake at 350for 1 ½ hours or bake at a lower temp. for longer.

Erin's Chicken Rice Soup

Doesn't this look yummy?? Recipe soon to follow!

Homemade Oreo Cookies

Cookies
In the bag:
1 devil's food cake mix

From the kitchen:
1/2 c. shortening
2 eggs

Directions:
Mix the above ingredients together. Roll the dough into balls (I like big cookies) and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

Frosting
In the bag:
2 to 4 c. powdered sugar

From the kitchen:
8 oz. cream cheese
1/2 square butter
2 tsp. vanilla

Directions:
Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Chex Muddy Buddies

There is enough ingredients to 1 ½ the recipe. The original recipe is on the box and this recipe is 1 ½ .

In the bag:
12 ½ cups Chex cereal
1 ½ cups semisweet chocolate chips
2 ¼ cups powdered sugar

From the kitchen:
¾ cup peanut butter
3/8 cups butter or margarine
1 teaspoon vanilla

Directions:
1. In a large bowl, measure cereal; set aside.

2. In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pecan Pie Bars - Adapted from Betty Crocker

(Sorry about the mostly-eaten picture. I personally ate over half the pan before I realized that I needed to take a picture. VERY tasty!)

Crust
In the bag:
-1 pouch (1lb 1.5oz) sugar cookie mix

From the kitchen:
- ½ cup butter, softened
-1 egg

Filling
In the bag:
-1 cup packed brown sugar
-2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
-1 ½ cup chopped pecans

From the kitchen:
-2 eggs

Directions
1. Heat oven to 350°. Spray bottom of 13x9-inch pan with cooking spray.

2. In a large bowl, stir all crust ingredients until dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes.

3. Meanwhile, in a medium bowl, stir all filling, ingredients until well blended. Pour over hot crust.

4. Bake 20 minutes or until center is set. Cool completely, about 2 hours. Cut into bars. Store refrigerated.

Pizza Casserole - Converted from Taste of Home

Note: This is also a freezer meal. When I have made this, I purchase the disposable two-pack of tinfoil pans (11x17 app 2.50/2). You can cover and freeze one, before baking, and bake the other. After freezing cook for 15-20 minutes longer.

In the bag:
-3 cups rotini
-1 medium onion
-2 cans (8oz) mushroom stems & pieces, drained
-1 can (15oz) tomato sauce
-1 jar (14oz) pizza sauce
-1 can (6oz) tomato paste
- ½ teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
-1 package (3 ½ oz) sliced pepperoni
- ½ cup grated Parmesan cheese

From the refrigerator:
-2 lbs ground beef
-4 cups (16oz) shredded mozzarella cheese (divided)

Directions:
Cook pasta – boil for 3 minutes then cover and remove from heat and let sit for 10 minutes. Meanwhile, brown beef with onion, drain fat. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, and seasoning baggie. Drain pasta; stir into meat sauce.

Grease two 11x17 baking dishes. Divide half (so ¼ of the total) of the mixture between the baking dishes. Sprinkle each with one cup mozzarella cheese. Repeat layers. Top each with pepperonis and parmesan cheese.

Cover one and freeze. Cover one with tinfoil and bake at 350° for 20 minutes. Uncover and bake 10-15 minutes longer or until heated through.

Yield: 2 – 8 serving casseroles.

Coconut Almond Brownie Squares by Pampered Chef

In the bag:
1 box (19-21 oz) fudge brownie mix
sweetened flaked coconut (optional – or sometimes I only do half the pan)
semi-sweet chocolate chunks or chocolate chips
sliced almonds
1 can (14 oz) sweetened condensed milk

From the kitchen:
2/3 c. oil
3 eggs

Directions:
Preheat oven to 350 degrees. Spray Stoneware Bar Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not overbake.
Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.
Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely on cooling rack. Cut into bars.

Fantasy Fudge

In the bag:
3 cups sugar
1 can evaporated milk
1 pkg. Chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped nuts

From the kitchen:
¾ cup margarine or butter
1 t. vanilla

Directions:
Stir margarine, sugar and milk, then boil 5 minutes. Stir in chocolate chips until melted. Add rest of ingredients. Pour into buttered 9 inch square pan. Let stand about 4 hours at room temperature.

Chicken Noodle Casserole

In the bag:
1 can cream of chicken soup
2 c. dry macaroni or other noodles
1 (4 oz.) can mushrooms, undrained
¼ cup dry milk
1 T. dehydrated onion flakes
½ t. salt

From the kitchen:
1 can chicken (or about 1 lb. cooked & shredded)
1 ½ cups water

Directions:
Combine all ingredients into a 2 quart casserole dish. Cover and bake in 350 oven until macaroni is tender (50-55 minutes).

Easy Chili

In the bag:
1 chopped onion or 1 t. dehydrated onion
1 26 oz. can chili beans
1 14 oz. can kidney beans
1 package chili mix
2 c. vegetable drink (v-8)
1 14 oz. can Italian tomatoes diced

From the kitchen:
1 lb. hamburger
1 chopped green pepper


Directions:
Brown hamburger, green pepper and onion in skillet.

In crockpot combine chili beans, kidney beans, chili mix, canned tomatoes and cooked hamburger mixture. Add vegetable drink to the consistency that you like.

Cook on low setting for 4 hours. (You can also cook in large soup pan on stove. Let it simmer for 30 min on stove)

Pasta Bijole

In the bag:
1 T. dried onion or 1/2 c. chopped onion
1/2 t. oregano
1 14.5 oz. can Italian Stewed Tomatoes, not drained
4 c. beef broth, or 2 cans
1 can mixed vegetables, not drained
1/2 c. small pasta shells
1 can green beans, not drained

From the kitchen:
1 lb. ground beef

Directions:
In large pot, brown meat. Salt and pepper to taste. Stir in remaining ingredients. Bring to boil, reduce heat. Cover and simmer for 15 minutes or until noodles are tender.

Penne al’ Arrabiata

In the bag:
1 garlic clove or ½ t. garlic powder
1 t. crushed red peppers
1 (26 oz) can diced tomatoes
1 lb penne pasta

From the Kitchen:
4-5 T. olive oil

Directions:
If using fresh garlic, sauté the garlic and crushed red peppers in oil using a large saucepan. Add tomatoes (and garlic powder if not using fresh) and simmer for 20 minutes. Cook pasta according to directions on box. Drain pasta and add pasta to large saucepan. Coat pasta with sauce, and serve with parmesan cheese on top.

Peanut Butter Fudge

In the bag:
2 c. peanut better chips
1 c. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk

From the Kitchen:
½ c. butter

Directions:
1. Line a 9x9 inch square pan with wax paper.
2. In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together.
3. Pour the mixture into the prepared pan and refrigerate for 3 hours. Cut into squares when cool. Comes out perfect every time!

Chicken Taco Soup

In the bag:
1 T chicken base
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
1 can black beans
1 can pinto beans
1 package taco seasoning

From the kitchen:
2 Cups Water
12 oz chicken breast
grated cheddar cheese

Directions:
Put water, chicken base and chicken in crockpot and cook on low for 3-4 hours. Chop chicken breasts, and add all of the ingredients to crockpot and cook on low for another 1-2 hours. Top with cheddar cheese and tortilla chips.

Orange Chicken

In the bag:
1/2 t. seasoned salt
1/8 t. pepper
3 T. brown sugar
1 T. cornstarch
1/4 t. salt
1/8 t. ground ginger
1/2 c. orange marmalade
1 - 11 oz. can mandarin oranges
2 c. rice

From the kitchen:
4-6 boneless, skinless chicken breasts (either left whole or cut into large pieces)
2 T. butter or margarine
1/2 c. orange juice
1 t. lemon juice

Directions:
Melt butter in a large skillet. Brown chicken, sprinkling each side with seasoned salt and pepper. in a small bowl, mix together brown sugar, cornstarch, salt, ginger, orange marmalade, orange juice, and lemon juice. Pour mixture over chicken. Bring to a boil. Reduce heat to medium-low, cover, and simmer 25-35 minutes. Add orange slices and cook 10 more minutes. Serve with cooked rice.

Taco Soup

In the bag:
Fritos chips
1 T. dehydrated onion
1 pkg. taco seasoning mix
1 - 26 oz. can diced tomatoes, along with juice
1 can corn, along with juice
1 can black beans, along with juice
1 small can tomato sauce

From the kitchen:
1 lb. lean ground beef or ground turkey
sour cream
grated cheddar cheese

Directions:
Brown meet and onion, drain. Add remaining canned ingredients. Simmer all together. to serve, ladle soup over Fritos or other corn chips and top with sour cream and cheese.

Golden Pot Casserole

In the bag:
2 1/2 c. uncooked macaroni
1 - 10 1/2 oz. can tomato soup
1 - 8 oz. can tomato sauce
1 - 15oz. can corn
1 Tbsp. minced dried onion

From the kitchen:
1 lb. ground beef
1 c. grated cheddar cheese

Directions:
Add macaroni to boiling water and boil for 3 minutes. Turn off heat and let rest covered for 10 minutes. Drain. Brown the meat with the onions in a skillet. Add soup, tomato sauce, corn, and cooked macaroni and put in 2 quart casserole dish. Top with cheddar cheese. Bake at 350 for 30 minutes.

Hot Fudge Pudding Cake in a Bag

In the bag:
Baggie #1 - Cake Ingredients:
2 c. flour
1 1/2 c. sugar
1/4 c. cocoa
1/2 tsp. salt
4 tsp. baking powder

Baggie #2 -- Topping:
1 1/2 c. brown sugar
1/2 c. cocoa

From the kitchen:
1/4 c. oil
1 c. milk
3 1/2 c. very hot water

Directions:
Preheat oven to 350 degrees. Mix Baggie #1 with oil and milk. This batter will be thick. Spread in ungreased 9x13 baking dish. Sprinkle Baggie #2 ingredients on top of cake batter. Pour hot water over all. Bake for 45 minutes. When the cake is done, there will be a layer of chocolate cake on top with the chocolate sauce on the bottom.

Ginger Pear Chicken

In the bag:
2 - 16 oz. cans pear halves in syrup (reserve syrup)
1/2 t. salt
1/2 t. ground ginger
1 1/2 c. ginger ale
1/2 c. packed brown sugar
2 T. cornstarch
2 c. rice

From the kitchen:
4 chicken breasts (whole or cut in pieces)
1/2 c. water

Directions:
Sprinkle salt on chicken and brown in a skillet. In a separate bowl, combine 1 1/2 c. pear syrup, ginger ale, ginger, and brown sugar. Pour into skillet and simmer 20 minutes. Remove chicken from skillet and place in 9 x 13 inch pan. Place pears in 9 x 13 with chicken. In a separate bowl, combine corn starch and water and add to liquid in skillet; cook over medium heat until thickened. Pour sauce over chicken and pears. Bake at 350 for 10 minutes or until chicken is done. Serve over cooked rice.

The Best Oatmeal Cookies

In the bag:
1/2 c. sugar
1 c. brown sugar
1 t. salt
1 t. baking soda
2 c. rolled oats
1 1/2 c. flour
1 c. raisins

From the kitchen:
1 c. shortening
1 t. vanilla extract
2 eggs

Directions:
1. Preheat oven to 350 degrees.
2. Mix the shortening, sugars, vanilla, and eggs together until creamy.
3. Add salt and baking soda; then add oats, flour, and raisins.
4. Drop by teaspoonfuls on un-greased cookie sheet. Bake for 12 minutes.

Cowboy Delight

In the bag:
3 14.5 oz. cans diced tomatoes
1 8 oz. can tomato sauce
2 t. dried onion
1 T. dehydrated mixed bell peppers
1/4 c. dehydrated celery
1/4 c. dehydrated carrots
1 T. dried parsley
1/2 t. garlic powder
1 t. beef bouillon granules
2 c. dry macaroni

From the kitchen:
1 lb. hamburger or canned beef chunks
3 c. water

Directions:
Brown hamburger and drain excess fat. Add remaining ingredients except dry macaroni. Bring to a boil and then add the macaroni. Let simmer about 20 minutes until dehydrated veggies and macaroni are tender. Salt and pepper to taste.
*Note #1: If using canned beef chunks instead of hamburger, drain the beef and add at the end.
*Note #2: Leaving out meat completely is also an option. If you do, you could add a can of drained and rinsed beans for some added protein.

Cherry Chocolate Cake

In the bag:
1 chocolate cake mix
1 16 oz. can cherry pie filling
1 tub of frosting

From the kitchen:
2 eggs
1 T. almond flavoring

Directions:
Beat eggs in a separate bowl. Add almond flavoring. Pour dry mix into a mixing bowl and add pie filling. Add beaten eggs and almond misture. Mix by hand with a wooden spoon until dry mixture is absorbed. Will be thick. Spread into a greased 9x13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Frost with favorite topping.

Chicken Tetrazzini

In the bag:
8 oz. spaghetti (broken in 1/3 or 1/4 pieces)
6 T. flour
2 c. chicken broth
1 can milk
1 t. salt
pepper to taste
1 can mushrooms (with juice)
1/2 c. parmesan cheese

From the kitchen:
5 T. butter
5 T. minced green peppers
3 c. cooked, cubed chicken
1/2 c. shredded cheddar cheese

Directions:
Cook spaghetti in boiling water until al dente (do not over cook). In saucepan, melt butter and add flour to make a white sauce. Then slowly stir in 2 c. chicken broth. Add milk slowly. Cook until mixture thickens. Add salt and pepper to drained spaghetti, muchrooms, green peppers and cooked, cubed chicken. Put into individual dishes or large casserole pan. Sprinkel with parmesan cheese, then cheddar cheese. Bake at 350 for 20-25 minutes. Serves 8.

Erin's Scrumptious Mexican Fiesta Casserole

In the bag:
1 can black beans, drained and rinsed
1 can no bean chili
1 can corn, drained
flour tortillas

From the kitchen:
2 c. grated cheddar cheese
salsa
sour cream

Directions:
In a medium casserole dish, layer flour tortillas, black beans, chili, corn, 1 cup cheese, flour tortillas. Top with 1 cup cheese. Bake at 350 degrees for 35-40 minutes. Top with salsa and sour cream.

Delicious Chicken Enchiladas

In the bag:
1/4 c. dried onion (or 1 medium onion, chopped)
1 small can diced green chiles
1 t. chile powder
1 t. garlic powder
1 t. cumin
1 large can green enchilada sauce
12 flour tortillas

From the kitchen:
1 T. olive oil
2 c. shredded cheddar cheese
1 lb. chicken, cooked and shredded
1 8oz. package cream cheese

Directions:
1. Prepare driend onion: boil 6 T. water and remove from heat. Stir in onion. Let sit for 5 minutes.
2. Heat oil in skillet over medium heat. Add onion and green chiles, and heat for 5 minutes.
3. Stir in chile powder, garlic powder, and cumin. Add cream cheese, and stir until melted. Add chicken and 1/3 of the enchilada sauce. Stin in 1 cup cheese.
4. Spoon 1/3 cup mixture over each tortilla, then roll tortillas and set in a 9x13 baking dish.
5. Mix the remaining 1 cup cheese with the remaining 2/3 of the enchilada sauce. Pour over the top of tortillas.
6. Cook at 350 degrees for 15-20 minutes until bubbly and heated through.

Sour Cream Chicken Enchiladas

In the bag:
1 medium onion (1/2 c. dehydrated)
1 can mild green chiles, diced
1 c. cream of chicken soup
1 can green enchilada sauce
1 pkg. flour tortillas

From the kitchen:
1 c. sour cream
1-2 c. monterey jack cheese
4 chicken breasts, cooked and diced
1/2 c. cheddar cheese

Directions:
Mix together the chicken, soup, enchilada sauce, sour cream, and grated monterey jack cheese. Fill tortillas and lay in a 9x13 inch pan. Cover enchiladas with left over sauce and sprinkle with cheddar cheese. Bake at 375 degrees for 30 minutes until bubbly.

White Chicken Chili

In the bag:
2 1/2 c. chicken broth
2 4oz. cans diced green chiles
2 t. garlic powder
2 t. ground cumin
1 t. dried oregano
1 t. dried cilantro
1/4 t. cayenne pepper
2 15oz. cans cannelloni beans, drained and rinsed
1 chicken bouillon cube
2 cans white corn

From the kitchen:
2 T. olive oil
1 fresh onion chopped, or 1/4 c. dried onion
2 c. chicken breasts, cubed
1 pint sour cream
green onion
monterey jack cheese

Directions:
1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4-5 minutes, or until onion is tender.
2. Stir in the chicken broth, bouillon cube, green chiles, garlic powder, cumin, oregano, cilantro and cayenne pepper. Reduce heat and simmer for 15 minutes.
3. Stir in the beans and corn, simmer for 5 more minutes, or until chicken is no longer pink and juices run clear.
4. Add sour cream and garnish with green onion and monterey jack cheese.

Italian-Seasoned Chicken with Noodles

In the bag:
1 0.7oz. envelope Italian salad dressing mix
1 10 3/4oz. can cream of mushroom soup
salt and pepper to taste
1 T. dry onion flakes
1 8 oz. package egg noodles, cooked according to package directions and drained

From the kitchen:
3 T. butter or magarine
6 boneless, skinless chicken breasts
1 8oz package cream cheese, cubed

Directions:
Melta butter in a slow cooker. Coat chicken greasts with butter on both sides and place in a slow cooker. Sprinkle with salt and pepper, then dry salad dressing mix. (Don't add water.) Cover and cook on low heat 5 to 6 hours.

About 45 minutes before serving, mix soup, cream cheese, and ionion flakes in a small bowl. Pour over chicken. Cover and cook on medium heat, stirring occasionally, until cream cheese is melted and sauce is heated thoroughly. Serve over cooked egg noodles.

Beef Stroganoff

In the bag:
1 can cream of mushroom soup
1 4 oz. can mushrooms
8 oz. noodles or 1 c. rice
2 T. dried onion
1 tsp. garlic powder
½ tsp. salt
2 T. flour
¼ tsp. pepper

From the kitchen:
1 lb. ground beef or beef strips
1 c. sour cream

Directions:
1. Cook beef. Combine beef with soup, mushrooms, and seasoning packet and heat over medium/low heat.
2. Meanwhile, cook noodles/rice.
3. Just before serving, stir the sour cream into meat mixture.
4. Serve stroganoff over hot noodles/rice.

Rocky Road Brownies

In the bag:
1 pkg Chewy Fudge Brownie Mix
1 c. peanuts
1 c. chocolate chips
1 bag mini marshmallows

From the kitchen:
eggs, oil & water for brownie mix

Directions:
1. Preheat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan.
2. Prepare and bake brownies following package directions for high-altitude, cake-like brownies.
3. Remove from oven; sprinkle marshmallows, peanuts and chocolate chips over the top. Return to oven for 3 to 5 minutes or just until topping is warmed enough to hold together. Allow pan to cool before cutting.

Penne al’ Arrabiata

In the bag:
1 garlic clove or ½ t. garlic powder
1 t. crushed red peppers
2 cans diced tomatoes
1 lb penne pasta

From the kitchen:
4-5 T. olive oil

Directions:
If using fresh garlic, sauté the garlic and crushed red peppers in oil using a large saucepan. Add tomatoes (and garlic powder if not using fresh) and simmer for 20 minutes. Cook pasta according to directions on box. Drain pasta and add pasta to large saucepan. Coat pasta with sauce, and serve with parmesan cheese on top.

Peanut Butter Brownie Squares

In the bag:
1 pkg Chewy Fudge Brownie Mix
1 ½ c. powdered sugar
1/3 c. peanut butter
1/3 c. chocolate chips
1 T. shortening

From the kitchen:
eggs, oil & water for brownie mix
¼ c. plus 2 T. milk
2 T. butter

Directions:
1. Preheat oven to 350 degrees. Grease bottom only of 13x9x2-inch pan.
2. Prepare and bake brownies following package directions for high-altitude, cake-like brownies. Cool 5 to 10 minutes.
3. For frosting, combine powdered sugar, peanut butter, milk and butter in small bowl. Beat at medium speed with electric mixer until blended. Spread over warm brownies.
4. For drizzle, microwave baggie with chocolate chips and shortening at high power for 1 minute or until melted. Snip pinpoint hole in bottom corner of bag. Drizzle over frosting. Allow chocolate to set before cutting into bars.

Chicken & Stuffing Bake

In the bag:
1 can cream of chicken soup
1 can cream of mushroom soup
¼ c. dehydrated onion or 1 onion chopped
8 oz. stuffing
1 can chicken broth

From the kitchen:
4-6 chicken breasts cooked and diced
8 oz. sour cream
½ c. butter

Directions:
Combine diced chicken, soups, sour cream, and onion and pour into 9x13 dish. Sprinkle stuffing mix over the top. Melt butter and combine with chicken broth and pour mixture over the top of the stuffing. Bake uncovered at 350 for 40 min.

Crock Pot Santa Fe Chicken

In the bag:
1 15oz. can black beans
2 15.25oz can whole kernal corn--drain one can
1 c. bottled think and chunky salsa
2 c. rice

From the kitchen:
5 or 6 skinless boneless chicken breasts (can use frozen)
1 8oz. cream cheese
1 c. shredded cheddar cheese
4 c. water

Directions:
1. In a 4 quart slow coker, mix together the beans, corn, and 1/2 c. salsa. Top with the chicken breasts, then pour the reaining salsa over the chicken.
2. Cover and cook on high for 2.5 to 3 hours, or low for 6 to 8 hours; until the chicken is tender and white throughout.
3. Remove chicken and cut into bite sized pieces. Add back to the slow cooker.
4. Add the cream cheese and turn slow cooker to high until the cream cheese melts and blends into sauce.
5. Serve over rice and top with shredded cheese.

Chewy Carmel Corn

In the bag:
1¼ c. white corn syrup
3 c. brown sugar
1 can sweetened condensed milk
3-5 gallons popped popcorn

From the kitchen:
1/2 c. butter

Directions:
Slowly bring corn syrup and brown sugar to a boil. Add sweetened condensed milk and butter. Cook on medium to low heat until soft ball forms when dropped into cold water. Cover cooked popcorn carefully, so not to break up popcorn. You can make into balls or just keep in a bowl. (I usually have many extra large bowls handy when covering popcorn.)

Mama P’s Lasagna

In the bag:
2 cans or jars spaghetti sauce
½ tsp. pepper
pinch of salt
1 T. garlic salt
½ c. parmesan cheese
1 tsp. oregano
1 box wide lasagna noodles, cooked

From the kitchen:
1 lb. hamburger, browned
1 lb. Ricotta cheese
3 eggs
1 lb. mozzarella cheese, grated

Directions:
1. Brown hamburger; season with garlic salt, pepper, salt and oregano. Drain and cool. Stir in Ricotta cheese and eggs.
2. Cover bottom of 9 by 13 pan with a couple of tablespoons of sauce, thin with 2 T. water. Put down a layer of noodles, ½ of meat mixture, sauce and cheeses. Continue with another layer of noodles, ½ of meat mixture, sauce and cheeses. Cover with foil and bake at 375 degrees for 60-75 minutes. Make sure that you put foil or a cookie sheet under pan because this will drip! Let lasagna stand about 5-10 minutes before cutting and serving. Enjoy!

Porcupine Italian Meatballs

In the bag:
3 tsp. dried onion
½ tsp. pepper
1 tsp. salt
1 tsp. Lawry’s season salt
1 tsp. Italian seasoning
1 tsp. garlic
1/3 c uncooked rice
2 cans tomato soup
1 can Italian stewed tomatoes

From the kitchen:
1-1½ lb. ground beef
1/3 c. water
1/2 c. water

Directions:
1. Mix meat, 1/3 c water, onion, pepper, salt, Lawry’s season salt, Italian seasoning, uncooked rice and garlic together. Make into meatballs about the size of a walnut. Place in 9 by 13 baking dish.
2. Mix soup, stewed tomatoes, and ½ c water together. Cover meatballs with soup mixture.
3. Bake covered for about 1 ½ hours at 325 degrees.

Hawaiian Hay Stacks II

In the bag:
Rice
Peas
Corn
Olives
Pineapple
Chinese noodles
Almonds
Cream of Chicken soup

From the kitchen:
Chicken
Cheese

Directions:
Cook rice in rice cooker or on top of stove. If on stove, measure 2 cups of water, 1 cup rice in large saucepan. Bring to a boil. Turn heat to low, cover with lid and simmer for 15 minutes. Remove from heat and let stand for about 5 minutes. Slice olives. Combine Cream of Chicken soup with 1 can water or milk and mix together as you heat it up.

We usually let everyone make their own Hay Stacks and put on them what they like. Also included at the bottom is an easy Sweet and Sour recipe that we like to use as a topping for a change sometimes from the Cream of Chicken soup.

Sweet and Sour Sauce:
1 c. Pineapple juice
3 T. cornstarch
3 T. vinegar
6 T. water
1 T. oil
½ c. sugar
1 T. ketchup

Mix together, cook on medium heat while stirring for about 5 minutes.

Too Much Chocolate Cake

In the Bag:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups semisweet chocolate chips

From the Kitchen:
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

The Most Amazing and Amazingly Easy Oven Lasagna EVER

In the bag:
1 jar (26 oz) garlic supreme spaghetti sauce (I use Hunts)
1 package oven ready lasagna noodles

From the kitchen:
1 lb hamburger
3/4 c. water
1 t. salt
16 oz. cottage cheese (or ricotta)
16 oz. grated mozzarella cheese

Directions:
Brown hamburger, drain. Add water, sauce and salt. Bring to a boil. In a 9x13" baking dish, layer hot meat sauce (just enough to wet the bottom for this first layer), UNCOOKED lasagna noodles, cottage cheese and mozzarella cheese. Repeat layer, ending with sauce. Cover tightly with foil. Bake at 375 for one hour. Let stand 10 minutes before serving.

Betty Crocker’s Chocolate-Cherry Crisp

In the Bag:
½ cup Bisquick
½ cup packed brown sugar
½ cup quick cooking oats
½ cup semisweet chocolate chips
Cherry Pie Filling

From the Kitchen:
¼ cup firm butter

Directions:
1. Heat oven to 350º. In an ungreased 8-inch square pan, spread pie filling. (I usually use a 9-inch round)
2. In a medium bowl mix Bisquick, brown sugar and oats. Cut in butter until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
3. Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

Beef Taco Bake

In the Bag:
1 - 10 ¾ oz can condensed tomato soup
1 cup salsa
1 can black beans (rinsed and drained)
6 or 8 corn tortillas torn into 1 inch pieces

From the Kitchen:
1 pound ground beef
1 cup shredded cheddar cheese
½ cup milk

Directions:
1. Brown beef and pour off fat.
2. Add soup, salsa, milk, tortillas, beans and ½ the cheese. Spoon into a 2 quart shallow baking dish. Cover.
3. Bake at 400º for 30 minutes or until hot. Sprinkle with remaining cheese.

Hawaiian Haystacks

In the bag:
2 Cups Rice
2 Cans of Cream of Chicken Soup
1 Can of Pineapple
1 Cup of LaChoy Noodles

From the kitchen:
4 Chicken Breasts
1 ½ Cups Milk
1 Cup Frozen Peas
Onions
1 Cup Cheese

Directions:
Cut chicken into small chunks and brown them over medium heat. Add soup and milk and stir until it is a creamy mixture. Boil rice until tender. Now to assemble your meal Place rice on your plate and top with cream mixture, then add all the topping that you want. (Cheese, pineapple, peas, noodles, onions and anything else that sounds good.)

Peach Cobbler

In the bag:
½ c. sugar
1 Tbsp. cornstarch
1 (29-oz.) can peaches, including juice
1 c. flour
2 Tbsp. sugar
1 ½ tsp. baking powder
½ tsp. salt
¼ c. shortening
1/8 tsp. cinnamon
1/8 tsp. nutmeg

From the kitchen:
½ c. milk

Directions:
Combine sugar and cornstarch in saucepan. Add juice from canned fruit and bring to boil. Add peaches and heat to boiling; remove from heat. Mix dry ingredients together. Blend in shortening until mixture resembles cornmeal. Stir in milk to make a soft dough. Pour fruit mixture into an 8”x8” baking dish. Sprinkle with cinnamon and nutmeg. Drop dough by tablespoons on top. Bake at 400° F for 20-25 minutes. Serves 4-6.

Curry Beef on Rice

In the bag:
1 (15-oz.) can diced tomatoes, undrained
½ c. dried apples, broken into small pieces
¼ c. dried onion
2 Tbsp. dried celery
2 tsp. beef bouillon
1-1 ½ tsp. curry powder
½ tsp. dried minced garlic
½ tsp. sugar
¼ tsp. turmeric

From the kitchen:
1 (12-oz.) can beef chunks or 1 pound fresh beef, cooked and cubed
2 c. water
4 c. water

Directions:
Pour beef into medium saucepan and break up. Add the rest of the bag ingredients, except the rice, and 2 c. water. Bring to a boil and simmer, uncovered, 20-25 minutes. While simmering, cook 2 c. rice with 4 c. water. Serve beef curry over hot rice. Serves 4-6.

Orange Chocolate Popcorn

In the bag:
½ c. Orange Appeal Chocolate (found at Orson Gygi)
2 bags microwave light butter popcorn

Directions:
Pop popcorn in microwave according to directions and place in large bowl. Place chocolate in microwave-safe dish and microwave for 30 seconds, stir. Repeat until chocolate is melted. Pour chocolate over popped popcorn and stir well. Spread on wax paper or cookie sheet to dry. Makes a YUMMY fall treat! Enjoy!

Apricot Chicken

In the bag:
1 c. French dressing
1 c. Apricot jam
¼ t. nutmeg
¼ t. ginger
Pineapple chunks – drained (if desired)
1 c. rice

From the kitchen:
4-6 chicken breasts
Yellow onion – chopped (if desired)
Green pepper – diced (if desired)

Directions:
Sear chicken in medium skillet on cook top. Place chicken in crock pot. Combine dressing, jam, (if using more chicken, or like more sauce, just measure out equal parts dressing and jam), nutmeg, and ginger. Pour sauce over chicken and cook on low until chicken reaches 160 degrees or for 3 ½ to 4 hours. Add onions, green pepper, and pineapple chunks at the last 30 minutes of cooking. Can also be cooked in the oven by placing chicken and sauce in 9x13 dish and cooking at 350 degrees for 35 minutes. Serve hot over rice.

Golden Pot Casserole

In the bag:
2 ½ c. uncooked macaroni
1 10 ½ oz. can tomato soup
1 8 oz. can tomato sauce
1 15 oz. can corn
1 Tbsp. minced dried onion

From the kitchen:
1 pound ground beef (or 1 can ground beef or beef chunks, drained and rinsed)
1 c. grated cheddar cheese

Directions:
Add macaroni to boiling water and boil for 3 minutes. Turn off heat and let rest covered for 10 minutes. Drain. Brown the meat with the onions in a skillet. Add soup, tomato sauce, corn, and cooked macaroni and put in 2 quart casserole dish. Top with grated cheddar cheese. Bake at 350 for 30 minutes.

Cheerio Treats

In the bag:
6 c. Cheerios
1 3-oz. Box Jell-o
½ c. corn syrup

From the kitchen:
2 T. butter

Directions:
Measure Cheerios into a large bowl. Combine butter, Jell-o, and corn syrup in medium saucepan. Bring to a boil, and then pour over the Cheerios. Stir together and press into a greased 9X13 pan. Cool and cut into squares.

Italian Skillet Dinner

In the bag:
1 t. dehydrated onion
2 Small Cans Italian Tomato Sauce
1 Can Sliced Carrots
1 Can Sliced Potatoes
Parmesan Cheese

From the kitchen:
I lb. Hamburger

Directions:
Brown hamburger with onion in large skillet. Drain. Add tomato sauce, drained carrots and drained potatoes. Serve and top with Parmesan cheese.

Pumpkin Chocolate Chip Cookies

In the bag:
1 Spice Cake Mix
1 Small can Pumpkin
1 Cup Chocolate Chips

Directions:
Mix together dry cake mix and pumpkin. Add chocolate chips. Drop on cookie sheet. Bake @ 350 degrees for 15 min.

Double Lemon Cake

From the bag:
1 lemon cake mix
1 small pkg. lemon jello
2 heaping T. flour
2 c. powdered sugar

From the kitchen:
4 eggs
¾ cup oil
¾ cup plus 2 T. water
1 - 6oz. can lemonade

Directions:
1.) Mix all ingredients and bake 350 for 30 minutes.
2.) Punch holes in cake with fork.
3.) Mix 2 cups powdered sugar mixed with 1 6-oz can lemonade, thawed.
4.) Pour over hot cake.

Alfredo Fettucini

From the bag:
1/4 c. onion
1 can mushrooms or fresh mushrooms
1 c. heavy cream
1/4 teaspoon salt
1/2 cup parmesan cheese
2 cloves garlic, minced or dehyrdrated garlic
Fettucini noodles
1 can artichoke hearts, optional
1 can chicken, optional

From the kitchen:
cooked spinach leaves, optional
2 T. butter

Directions:
1.) Saute onion in butter. When onion is almost tender, add garlic and mushrooms. Saute until all are tender.
2.) Add one can chicken, or use fresh chicken, cooked and cubed.
3.) Over low to medium heat, stir in heavy cream, salt and parmesan cheese. Stir until cheese is melted. Usually, the more cheese you add, the thicker it gets.
4.) Serve over noodles.

If desired, tear spinach leaves and cook in small amount of butter until wilted. Add to sauce before serving. May also add artichoke hearts with mushrooms and garlic.

Sloppy Joes II

From the bag:
1/4 c. chopped onion (or 2 T. dried)
1/4 c. chopped green bell pepper (or 2 T. dried)
1/2 t. garlic powder
1 t. prepared yellow mustard
3/4 c. ketchup
3 t. brown sugar
salt to taste
ground black pepper to taste
hamburger buns

From the kitchen:
1 pound lean ground beef

Directions:
1.) In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.) Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Spicy Tex-Mex Pizza

In the bag:
12" Boboli crust
1 can black beans, rinsed and drained
1 can Mexican-style corn, drained
1 small can green chilies, drained
1/3 c. (plus or minus, adapt to your liking) chopped red onion

From the kitchen:
2 c. (8oz) Monterey Jack cheese

Directions:
Preheat oven to 425 degrees. Sprinkle half of the cheese on the Boboli crust. Mix all other ingredients together in a bowl and place on top of boboli. Top with remaining cheese. Cook for 15 minutes or until heated through and cheese is melted.

Taco Casserole

In the bag:
1 medium onion, chopped or dehydrated onion
2 8 oz cans of tomato sauce
1 envelope taco seasoning mix
10 medium flour tortillas
1 10.5 oz can cream of chicken soup

From the kitchen:
1 lb. hamburger
3/4 c. milk
2 c. grated cheese

Directions:
Preheat oven to 350. In large frying pan, brown beef and onion together. Drain any excess liquid. Stir tomato sauce and taco seasoning into meat mixture. Line bottom and sides of greased 9x13 pan with tortillas. Spread beef misture over tortilla crust. Place remaining tortillas over top, cut to fit if necessary and covering completely. Mix together soup and milk and pour over top. Sprinkle chese over top. Cover with foil and bake 15 minutes. Uncover and bake an additional 5 minutes until cheese is completely melted.

Crazy Taco's

In the bag:
1 can tomato sauce
1 can tomato paste
3 paste cans water
1 chili seasoning packet
1 cup rice
1 pkg. Fritos

From the kitchen:
1 lb. hamburger

Optional items for garnish:
grated cheese
lettuce
chopped tomato
sour cream

Directions:
Brown hamburger. Add remaining ingredients except for the rice. Simmer for 30 minutes. Cook rice according to package directions. Add coked rice to hamburger mixture. Serve over crushed tortilla chips or Fritos. Garnish with grated cheese, lettuce, chopped tomato, and sour cream.

Chicken Burritos

In the bag:
1 can cheddar cheese soup
1/2 to 1 c. salsa
10 flour tortillas

From the kitchen:
1 lb. chicken, cooked, cubed or 2 cans chicken

Directions:
Combine salsa, soup, and chicken in a saucepan and simmer until warm. Place mixture on half of tortilla, wet edge of tortilla, and fold over the meat mixture. (Wetting the edge makes a better seal.)

Place on a baking sheet and bake at 400 degrees for 5 to 8 minutes or until hot.

Top with rest of salsa and sour cream if desired.

Poppy Seed Chicken

In the bag:
2 c. rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 pack of Ritz crackers
1-2 T. poppy seeds

From the kitchen:
3 boneless skinless checken breasts cooked and chopped
1 c. sour cream
1/4 c. butter

Directions:
Prepare rice according to directions. Spread cooked rice into 9x13 casserole dish. Spread chicken over rice. Combine soups and sour cream and spread over chicken, completely covering it. Sprinkle crumbled Ritz crackers over the top. Pour melted butter evenly over crackers. Sprinkle poppy seed over the top.

Bake at 350 for 30 minutes, or until crackers are golden brown.

Chicken Chalupas

In the bag:
1 can cream of chicken soup
1 4 oz can chopped green chiles
1 small can sliced ripe olives, drained

From the kitchen:
2 c. cooked, chopped chicken
2 c. either cheddar or monterey jack cheese, grated
1 c. sour cream
3 green onions, sliced
6 8 in flour tortillas

Directions:
1. Combine soup, green chile, olives and sour cream.
2. Add one cup of cheese.
3. In another bowl, put chicken and one cup of cheese
4. Next, add about 3/4 cups of the soup and cheese mixture to the chicken mix.
5. Put 1/6 of the chicken misture into each flour tortilla. Roll up and put in 8x8 square glass baking dish.
6. Spoon remaining soup mixture over top, spreadingly evenly.
7. Cover with vented plastic wrap and microwave on high for 6 minutes or until heated through and bubbly.
8. Rotate as needed. Serve immediately. This is nice served with shredded lettuce and chopped tomatoes on the side.

Carmel Brownies

In the bag:
50 carmels
1/3 c. canned milk
1 box German chocolate cake mix
1/3 c. canned milk
3/4 c. margarine, melted
1 12 oz. pkg. semi-sweet chocolate chips

Directions:
In a double broiler, melt caramels and 1/3 c. canned milk together. In a seperate bowl, mix together cake mix, 3/4 c. melted margarine, and 1/3 c. canned milk. Press 1/2 of the dough into a 9x13 greased pan. Back at 350 for 6 minutes. Sprinkle chocolate chips evenly over the top of baked dough. Pour melted caramel over top of chocolate cips in a crisscross style. Spoon remaining dough on top of caramel. Bake at 350 for 15 minutes.

Let cool before cutting to allow caramel to set up.

Key Lime Pie

In the bag:
1 can sweetened condensed milk
1/2 c. lime juice
1 baked pie crust (graham crust works great)

From the kitchen:
4 egg yolks
1 small carton heavy whipping cream

Directions:
Mix together milk, yolks, and lime juice. Pour into prepared pie crust. Bake at 350 for 15 minutes. Serve chilled with whipped topping.

Crock-Pot Mexican Dinner

In the bag:
1 can cream of mushroom soup
1 small can diced green chilles
12 soft corn tortillas
1 t. salt
1/2 t. pepper


From the kitchen:
4 c. cooked diced chicken
1 c. sour cream
1 1/2 c. grated cheddar cheese

Directions:
In a seperate bowl, combine chicken, sour cream, soup, chilles, salt and pepper. Lightly oil crock-pot. Cut or tear six tortillas into small pieces, and layer on the bottom of the crock-pot. Spread half the sauce over the tortillas. Repeat. Cook for 4-5 hours on low heat. Top with cheese. Cook 15 minutes more.

Southwest Chicken

In the bag:
1 10 oz can diced tomatoes with green chile peppers (otherwise known as Rotel)
1 15 oz can black beans, rinsed and drained
1 8.75 oz can whole kernal corn, drained

From the kitchen:
1 T. vegetable oil
4 skinless, boneless chicken breast halves
1 pinch ground cumin

Direction:
In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans, and corn. Reduce heat and let simmer for 25-30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.