Cheesy Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups  BREAKSTONE’S or KNUDSEN Sour Cream

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

20 RITZ Crackers, crushed (about 1 cup)

2 Tbsp.  butter, melted

 

PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.

SPOON mixture into 13×9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

BAKE 50 min. or until heated through.

Cheesy Stuffed Shells

1 container (16 oz.) BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup  KRAFT Grated Parmesan Cheese

1 tsp. Italian seasoning

20   jumbo pasta shells, cooked, drained

1 jar (24 oz.) spaghetti sauce

1 large  tomato, chopped

HEAT oven to 400°F.

MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Hard Pretzels

My mom’s recipe for a Hanover hard pretzel mix.

ingredients

1 box hard pretzels
2 tsp. dill weed
1/2 tsp. garlic powder
3/4 cup butter flavor popping oil

preparation

1.  Break up pretzels.
2. Put on cookie sheet
3. Mix all ingredients together and pour over pretzels
4. Bake 20 minutes at 250 degrees.

serving size

Serves a bunch of people

Bacon Wrapped Water Chestnuts

ingredients

2 cans of whole water  chestnuts (LaChoy)
2 lbs of bacon (sliced in half)

1 cup ketchup
1 cup brown sugar
1 tsp ginger

preparation

1. Wrap individual whole water chestnuts in bacon halves and secure with a toothpick.
2. Place wrapped chestnuts on large cookie sheet (sprayed lightly with olive oil or cooking spray)
3. Bake for 30 min @ 325 degrees.

Sauce
1. Combine ketchup, brown sugar and ginger in a small pot and heat on stove for 30 minutes

Serve with sauce for dipping or drizzle sauce over for plating.

serving size

Serves 60 pieces

Angel Shrimp Pasta

Excellent recipe I found online.  If you like a shrimp and mushrooms in an ‘alfredo-like’ sauce, you’ll love this one.

ingredients

1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 oz) can condensed cream of mushroom soup
8 oz package of Philadelphia Cream Cheese with Onion and Chives
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta

preparation

1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese and blend together.
2. Add shrimp and cook for about 10 minutes
3. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 5 to 7 minutes or until al dentel; drain.
4. Pour sauce over pasta and serve.

serving size

Serves 5 people

Chicken Wing Dip

Recipe we received from our friend Lynne in Cincinnati.  Good for bowl parties or just watching movies on a Friday night. Yum!

ingredients 

2 cooked & shredded chicken breasts (note: you can use 2 small cans of chicken too)
2 – 8 0z packages of cream cheese
1 cup shredded cheddar cheese
1/2 cup blue cheese dressing
3/4 cup franks hot sauce (medium heat) 

preparation

1. Combine all ingredients and bake at 350 degrees for 30 minutes

or heat in microwave until melted.

2. Mix well after heating and serve warm.

serving size

1 bowl

Cheesy Spinach Pinwheels

Recipe Dee kept from a Pampered Chef party. Very tasty.

ingredients 

1 can (8 oz) Pilsbury refrigerated crescent dinner rolls
1/3 cup gourmet spreadable cheese with garlic and herbs
4 slices (1 ounce each) thinly sliced deli ham
1/2 cup packed spinach leaves
 

preparation

1. Preheat oven to 375 degrees. Separate dough into four rectangles on smooth side of large grooved cutting board.  Press seams to seal.
2. Using a small spreader, spread each rectangle with about 1-1/2 tablespoons cheese to within  1/4 inch of edges.  Top with 1 slice ham and spinach leaves
3. Starting at short side, roll up each rectangle; pinch edges to seal.  Cut each roll crosswise into six slices using a serrated bread knife for a total of 24 slices.  Place slices, cut side down, on large round stone.  Bake 12-15 minutes or until golden brown.  Remove from oven to stackable cooling rack.
4. Serve warm.

serving size

24 pinwheels

Taco Dip

A great receipe that Dee cannot remember who passed on to her.  So as of right now, i’ll call it Dee’s Famous Taco Dip…until someone claims its rite of passage.

ingredients 

16 oz can black beans (drained & rinsed)
10 oz can diced tomatoes w. green chiles
8 oz can tomato sauce
8 oz salsa/picante sauce
1 cup sour cream (8 oz)
2 cups rice (cooked)
2 cups cheddar cheese (grated)
tortilla / corn chips
 

preparation

1. Mix first 4 ingredients together
2. Stir in sour cream, rice and 1 cup of cheese
3. Pour into 9×13 pan and bake at 350 degrees for 20 min or until cheese is melted
4. Serve with chips of your choice

serving size

1 batch

White Chocolate Popcorn

Dee’s sister Tina passed this creation on to us.

ingredients 

3 bags of microwave popcorn
1-1/2 cup cocktail peanuts
1-1/2 cups rice krispies
1-1/2 lbs white chocolate
4 tsp peanut butter
 

preparation

1. Pop popcorn and mix with peanuts and rice krispies. (Ensure seeds are separated from popcorn)
2. Melt chocolate and peanut butter
3. Mix with popcorn mixture
4. Place on wax paper or cookie sheet to cool

serving size

A whole bunch

Spinach Artichoke Dip

Dee received this one from her co-worker (Jill) in Erie, PA.

ingredients 

6 1/2 oz jar of marinated artichoke hearts, drained and chopped
5 oz (1/2 package) frozen chopped spinach, thawed, squeezed dry and chopped fine
1/2 cup mayonaise
1/2 cup freshly grated Parmesan cheese
1 medium clove garlic, minced
 

preparation

1. Preheat oven to 350 degrees
2. In a large bowl, combine artichoke hearts, spinach, mayonaise, parmesan cheese, 1 cup cheese and garlic — stirring until combined.
3. Put in two 1 cup ramekins or other small baking dish and sprinkle with remaining 1/4 cup of cheese.
4. Dip may be prepared up to this point one day ahead and chilled, covered.
5. Bake dip in middle of oven until cheese is melted for about 15 minutes.
6. If you want cheese to brown, put under boiler for a few minutes
7. Serve dip warm with taco chips or crackers.

serving size

1 batch