hamburger - potato casserole by Teresa

Made another new recipe tonight and it was delicious too. Thought I would share.

HAMBURGER - POTATO CASSEROLE

1 lb. ground beef 1 tsp. salt Dash pepper 1 sm. onion, chopped 1/2 green pepper, optional 1 can cream of mushroom soup, undiluted 6 med. potatoes, sliced Brown hamburger, onion and pepper in a little fat. Season with salt and pepper. Butter a 2 quart casserole dish and put half the hamburger mixture in a layer on the bottom. cover with half of the sliced potatoes and season potatoes with salt and pepper. Repeat layers, starting with hamburger and ending with soup on top. Cover casserole and bake at 350 degrees for 1 hour

Pumpkin carrot swirl bars by Heidi

Pumpkin carrot swirl bars

2 cups flour
1 tsp. baking soda
1/2 cup brown sugar
1 16 oz can pumpkin
2 1/4 tsp. pumpkin pie spice
1/4 cup butter (softened)
2 eggs
1 cup finely shredded carrots
2 tsp baking powder
1 cup granulated sugar
2 egg whites

Cream Cheese topping
4 oz softened light cream cheese, 1/4 cup sugar and 1 Tbsp milk. Mix until well blended.

Beat butter, white and brown sugars until crumbly. Add eggs, egg whites, pumpkin and carrots. Beat until well blended. Add flour, spice, baking powder and soda, mix. Spread in a 15x10 jellyroll pan (I use a 9x13 and adjust the baking time). Dollop with cream cheese topping (recipe follows) and swirl into pumpkin mixture to marbelize. Bake 25-30 minutes at 350. Cool completely and cut into squares. Only 2 grams of fat per serving.

Cheesy Tator To Casserole By Shawna

Here's one from Recipe4Living

Cheesy Tator To Casserole

2 lb. hamburger
1/2 small onion
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
2 8oz. cans cream of mushroom soup
1 medium size bag of tator tots

Directions

Brown the hamburger with the onions. Add the cream of mushroom soup
and one can of water. Pour into a casserole dish. Add the cheddar
cheese and the tator tots and sitr. Sprinkle the mozzarella cheese on
top. Bake at 350 degrees for 20-30 minutes or until cheese is lightly
brown.

Tater Tot Casserole by Danni

32 oz. package frozen Tater Tots
1/2 lb. browned ground beef
16 oz. container of sour cream
1 cup of shredded cheddar cheese
1 can of cream of mushroom soup
1 can of cream of celery soup
4 oz. of mushrooms (can)
1 pkg. sauteed onions
6 oz. can of French fried onions



Preheat oven to 350. Grease a 9x13 casserole pan.
Place frozen tater tots in the bottom of the pan.
Sprinkle beef over tater tots. In a bowl, mix sour
cream, cheese, mushrooms, and sauteed onions, Pour
over beef. Top with French fried onions.Bake for 50-60
minutes.


** I am adding more ground beef to mine and I am just
using fresh mushrooms and onions as well. **

CHICKEN RICE CASSEROLE by Teresa

I tried another recipe tonight for dinner and it was a big hit. It was delicious.

CHICKEN RICE CASSEROLE
Printed from COOKS.COM

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4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 c. chicken broth
1 1/2 c. milk
1 c. cooked white rice or wild rice
2 c. cooked, chunked chicken or turkey
1/4 c. shredded American cheese
3/4 c. fresh or frozen broccoli

Heat oven to 350 degrees. Melt butter in large sauce pan over low heat. Blend in flour, salt, pepper and garlic powder. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish 10 x 6 x 1 1/2 inch or a 1 1/2 quart casserole. Sprinkle with bread crumbs. Bake uncovered 40 to 45 minutes. Serves 6 to 8.

CHOCOLATE OR VANILLA POUND CAKE By Teresa

CHOCOLATE OR VANILLA POUND CAKE
Printed from COOKS.COM

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1 c. butter
1/2 c. vegetable oil
3 c. sugar
3 c. all-purpose flour
1/2 c. cocoa (if chocolate)
1 tsp. vanilla
1/2 tsp. baking powder
5 lg. eggs
1 1/4 c. milk
Dash of salt

Cream butter, add sugar. Stir in vegetable oil. Combine flour, cocoa, baking powder and salt. Add eggs to sugar, one at a time, mixing well after each addition. Add flour mixture and milk alternately. Stir in vanilla. Pour mixture into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Invert pan and cool completely.

beef taco skillet by Amanda

I found this in a magazine and it is really good and quick.

From: Campbell's Kitchen

Prep/Cook Time: 20 minutes

Serves: 4

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's(r) Condensed Tomato Soup
1 cup Pace(r) Chunky Salsa
1/2 cup water
8 corn tortillas OR flour tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese

Directions:

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot.

TOP with remaining cheese.

TIP: Serve with tossed green salad and some rich chocolate Pepperidge Farm(r) Cookies.

Starbuck's Frappuccino Recipe by Teresa

Starbuck's Frappuccino Recipe

3/4	cup coffee (double strength and cold)
1	cup low-fat milk
3	tablespoons sugar
2	cups ice (crushed seems to work a little better)
3	tablespoons caramel syrup (can also use chocolate)

1. Blend all ingredients in blender and enjoy!

soup by Jessica

I made this soup over the weekend. I absolutely love it. I tripled
the recipe, cause we were having friends over. If you don't already,
go to www.kraftfoods.com and sign up. They send you free recipe
books, and I swear, this one for fall is my favorite one yet. Here's
the soup recipe.

I substituted great northern beans for cannilini cause I couldn't
find them
I also used the chicken broth that had roasted garlic in it. Yum!
And I couldn't find just regular stir fry like they ask for so I got
the Thai stir fry, and it was also fabulous!

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. bulk Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced
green, red and yellow peppers)
1 can (15 oz.) cannellini beans, drained, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to
10 min. or until cooked through, stirring occasionally to break
sausage into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil.
Stir in macaroni. Reduce heat to medium; simmer 8 to 10 min. or until
macaroni is tender, stirring occasionally.
LADLE into eight serving bowls. Top evenly with cheese. Serve with
RITZ Crackers.

KRAFT KITCHENS TIPS

Substitute
Substitute ground beef for the Italian sausage. It's equally
delicious!

Jazz It Up
Stir in 1/4 cup shredded fresh basil leaves along with the broth,
vegetables, beans and tomatoes.

buffalo chicken chili by Amanda

This is one that was on Good Morning America it is one that Rachel Ray makes. I thought it would be good for fall.

Ingredients
* 1 tablespoon extra-virgin olive oil (EVOO)
* 2 tablespoons butter
a.. 2 pounds all-white meat ground chicken breast
b.. 1 large carrot, peeled and finely chopped
c.. 1 large onion, chopped
d.. 3 ribs celery, finely chopped
e.. 5 large cloves garlic, chopped
f.. 1 tablespoon smoked paprika (you can substitute with chipotles or
chipotle chili powder)
g.. 1 bay leaf
h.. Salt and freshly ground black pepper
i.. 2 cups chicken stock
j.. 1/4-1/2 cup hot sauce, depending on how hot you like it
k.. 1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't
go to the store to get the sauce, it's fine. Just use what you have)
l.. 1 15-ounce can crushed tomatoes
m.. 1 7-ounce bag yellow corn chips
n.. 1 7-ounce bag blue corn chips
o.. 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
p.. 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)


Preparation
1.. Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO,
about 1 tablespoon, and the butter. Once the butter has melted and the pot
is hot, add the ground chicken. Brown it, using the back of a wooden spoon
to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion,
celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring
frequently, for about 3-4 minutes. Add the chicken stock and scrape up any
brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and
crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let
the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on
a cookie sheet. Top with the crumbled blue cheese and transfer to the oven
to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes
should do the trick. Remove from the oven and sprinkle with the chopped
parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped
corn chips.