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.