Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
from Campbell’s Kitchen

Prep/Cook Time: 25 min.
4 beef tenderloin steaks, 1″ thick
2 tsp. crushed seasoned pepper blend OR freshly ground black pepper
 Vegetable cooking spray
3 tbsp. chopped shallots
1 cup Swanson(R) Beef Broth (regular, Lower Sodium or Certified Organic)

1/2 cup Burgundy wine OR other dry red wine
2 tbsp. Dijon-style mustard
1 tbsp. butter

Directions:
SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.
ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4.

Oven-Fried Garlic Chicken

Oven-Fried Garlic Chicken
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4

Ingredients
2/3 cup breadcrumbs
2/3 cup grated Parmesan cheese
1/4 cup parsley, minced
1/4 cup plus 1 Tbsp. unsalted butter
3 garlic cloves, minced
2-1/4 lbs. chicken, cut up

Instructions
Preheat oven to temperature 350°F. Combine first 3 ingredients and salt and pepper to taste in a bowl. Melt butter and garlic in a saucepan over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in breadcrumb mixture to coat. Place chicken skin side up on a large foil-lined baking sheet. Mix together any remaining crumb mixture and butter and sprinkle over chicken. Bake 1 hour.
Source: chefs.com

Magic Brew Yogurt Refreshers

Magic Brew Yogurt Refreshers Source: Better Homes and Gardens

1 8-ounce carton vanilla yogurt
1 cup orange juice
4 cups orange soda

Directions
1. Put the vanilla yogurt, orange juice, and 2 cups of the orange soda in the blender container. Cover blender with lid. Blend on high speed until combined. Turn off blender.

2. Pour the mixture into 2 ice cube trays. Cover the ice cube trays with plastic wrap. Put the ice cube trays in the freezer. Freeze for 6 hours or overnight.

3. Just before serving, remove the frozen cubes from 1 of the ice cube trays. Put the cubes in the blender container. Add 1 cup of the orange soda. Cover and blend on high speed until slushy. Turn off the blender. Pour into 6 glasses. Repeat with remaining frozen cubes and orange soda. Makes 12 servings.

Make-Ahead Tip: Prepare the fruit mixture. Pour into ice cube trays. Cover and freeze up to 24 hours.

Instant Oatmeal Packets

Instant Oatmeal Packets

3 Cups Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags

Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cup oats. If you’re using a food processor, powder the 1 cup of oats in one motion. Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoon powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water.

Apple-Cinnamon Oatmeal: To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2 tablespoon chopped dried apples.

Sweetened Oatmeal: To each packet add 1 tablespoon sugar.

Cinnamon-Spice Oatmeal: To each packet add 1 tablespoon sugar, 1/4teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg.

Fruit and Cream: To each packet add 1 tablespoon dry milk or 1 tablespoon non-dairy coffee creamer and 2 tablespoons dried fruit or fresh fruit after cooking or 2 Tablespoons jam.

Brown Sugar/Cinnamon Oatmeal: To each packet add 1 tablespoon brown sugar & 1/4 teaspoon cinnamon

Fun Fruit Oatmeal: To each packet, add 6 or 7 pieces of ‘fruit snack’ type dehydrated fruit.

Confetti Oatmeal: To each packet, add 1 teaspoon decorative cake or cookie sprinkles.

S’More Oatmeal: Add 6 miniature marshmallows and 1 tablespoon Milk Chocolate Chips to each packet

Cookies & Cream Oatmeal: Add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet

Exploding Oatmeal: Add 1 teaspoon sugar, and 1/2 teaspoon ‘Pop Rocks’ candy to each packet. This one is fun for celebration days, such as birthdays

Iced Brownies

Iced Brownies

1/2 cup Butter or Margarine
1 cup Sugar
4 Eggs
16 ounces Chocolate Syrup
1 cup Flour
1/2 cup Nuts, chopped
Icing:
1 1/4 cups Sugar
6 tablespoons Butter or Margarine
6 tablespoons Milk or half & half cream
1 teaspoon Vanilla
1 cup Chocolate Chips, semi-sweet

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add syrup and flour; mix well. Stir in nuts. Pour into a greased 13 x 9 inch baking pan. Bake at 350 degrees F 30 – 35 minutes or until top springs back when lightly touched. Cool slightly. Meanwhile, for icing, combine sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted. (Mixture will be thin.) Immediately pour over brownies. Cool completely before cutting.

Source: “Recipes We Grew Up With, from Taste of Home books”

Gouremt bowtie pasta with goat cheese sauce

GOURMET BOWTIE PASTA WITH GOAT CHEESE SAUCE 

INGREDIENTS: 
1 pound bowtie pasta 
1 cup lightly packed basil leaves 
3/4 cup packed mint leaves 
1/2 cup steamed fresh spinach, well drained 
1/2 cup freshly grated Parmesan cheese 
2 tablespoons butter, softened 
2 cloves of garlic, minced 
1 1/4 teaspoons sea salt 
1/2 teaspoon freshly ground black pepper 
6-8 ounces goat cheese 

DIRECTIONS: 
Bring a large pot of salted water to boil and cook the pasta according to your taste. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste. 

Diarrhea Delights

Diarrhea Delights
Makes about 2 pounds of dandy doo-doo

 3 pk (6-oz) semi-sweet chocolate -chips
1 cn (14-oz) sweetened condensed -milk
1 ds Salt
2 ts Vanilla extract
1 1/2 c Chopped, dried mixed fruit -(the type used for fruit cake)

Line the bottom of a 9-inch square pan with waxed paper and set aside.

Pour chocolate chips, sweetened condensed milk and salt into large heavy saucepan. Melt mixture over low heat, stirring constantly with a whisk. When mixture is completely melted, remove saucepan from heat. Pour in vanilla and dried mixed fruit. Use a wooden spoon to thoroughly blend fruit into chocolate mixture.

Pour chocolate mixture into lined pan and spread it evenly with your rubber spatula. Place pan in the refrigerator and chill for at least two hours.

When thoroughly chilled, invert chocolate mixture onto cutting board and cut into one inch squares.

Create loads of uniquely shaped diarrhea dumps by rolling each square between the palms of your clean, dry hands. Make some flat, round disks, some short, thick poops, and some long, skinny ones!

Makes about 2 pounds of dandy doo-doo.

Crusted Honey Mustard Chicken

Crusted Honey Mustard Chicken
Servings - 4
Preparation Time - 12 min
Cooking Time – 15 min

“We added a twist to these baked – not fried – chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. They’re so crisp and tasty, they’ll easily become a family favorite!”

Ingredients    2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 425°F.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray.

Bake until chicken is golden and no longer pink, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Crockpot Triple Chocolate Mess

CrockPot Triple Chocolate Mess

1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding (4 serving size)
1  small bag chocolate chips (6oz, but I have used up to 12 oz and it works)
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot.

Cook on low for 4-5 hours.

Serve in a bowl with ice cream, or eat straight out of pot!

Crockpot Fresh Apple Coffee Cake

Crockpot Fresh Apple Coffee Cake

2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired

Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.