under 10 bucks! 3 cheese pasta bake

1 can (10 3/4 ounces) Cream of Mushroom Soup

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained

• Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
• Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

kid friendly snack ideas

found these kid friendly snack tips on the campbell's website. i am always looking for healthier ways to fend off my little guy's appetite. hope you find them useful as well.

Make it easy for your child to make smart snack choices. Try packing these snacks in lunchboxes, and keep a few available for after school snack attacks.

• A simple snack of cheese and crackers, with reduced-fat cheese and whole-grain crackers, is always a hit.
• Popcorn is delicious, crunchy and filling. Pop your own, and skip the butter, or try reduced–fat microwave popcorns.
• Soup is another great snack for after school, and a good way to hear about your children’s day while they sip away.
• Dried fruit is a sweet, high-fiber snack for kids and adults alike. Just be sure to check the nutrition content. Some dried fruits (like banana chips) can be high in calories.
• Snacks like pretzels and Pepperidge Farm^® Goldfish^® crackers are delicious options when kids are craving something crunchy.
• Try spreading some low-fat cream cheese on a tortilla, fill it with fresh veggies and Pace^® salsa, roll it up, and cut it into snack-size pieces.
• Cut up fresh fruit into chunks and set it out with a small bowl of vanilla yogurt for dipping.

Beef Stoganoff

1 tablespoon vegetable oil

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1/2 teaspoon paprika

1/3 cup sour cream or plain yogurt

4 cups whole wheat or regular egg noodles, cooked and drained

Chopped fresh parsley

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
• Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

Chicken Tortilla Bake

1 can (10 3/4 ounces) Tomato Soup

1 cup Chunky Salsa

1/2 cup milk

2 cup cubed cooked chicken

8 corn tortillas (6-inch), cut into 1-inch pieces

1 cup shredded Cheddar cheese (about 4 ounces)

• Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.
• Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted.
• 
  

My favorite cookbook EVER!

I have owned this woman's cookbook for a little over a month and have become OBSESSED with it. My friends laugh at me for carrying it around in my car. You never know when you may get the urge to try another AMAZING recipe... right???

My faves are Spicy Pulled Pork, Marlboro Man's favorite sandwich, Penne a la Betsy, and the Rib Eye Steaks with Whiskey Cream sauce.

Have I made you hungry yet??? You can buy this book here or at any local bookstore. I found mine under regional cooking. BUY IT. You won't regret it.

Gone Fishin' Trail Mix

Super cute for kid parties or playdates!!!!!

2 cups Pepperidge Farm® Goldfish Colors
1 cup Pepperidge Farm® Baby Cheddar Goldfish®
1 cup Pepperidge Farm® Pretzel Goldfish®
1 package (7 ounces) mixed dried fruit bits
1 cups dry roasted peanuts
1 cup white chocolate pieces

Stir the ingredients in a large bowl or a resealable container"

sweet and tangy chicken

1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  
• Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
• 
  

White-Bean Dip with Toasted Pita Chips

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Directions
In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips."

Spicy-Sweet Pretzel Mix

Spicy-Sweet Pretzel Mix
Serves 8

2 cups thin pretzel sticks
1 cup natural almonds
2 tablespoons unsalted butter
2 tablespoons dark-brown sugar
1/8 teaspoon cayenne pepper


Directions
Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss together pretzels and almonds.
In a small saucepan, bring butter, sugar, cayenne, and 1 tablespoon water to a boil, stirring constantly. Pour over pretzel mixture in bowl; gently toss to combine.
Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, tossing occasionally. Cool on sheet before serving. (To store, keep at room temperature, up to 5 days.)

Peyton Manning would LOVE these.

I found this recipe on everyday food to continue my collection of football friendly recipes. I promise to start with regular "meals" next week. Can you tell I am excited my team is in the SuperBowl????

Makes about 4 1/2 dozen

• 2 pounds (about 60) mini hot dogs
• Cheddar cheese, cut into small pieces, optional
• carmelized onions, optional
• 1 large egg
• All-purpose flour, for work surface
• 1 box (17 1/2 ounces) frozen puff pastry, thawed
• Poppy, sesame, or mustard seeds, optional
• Mustard, for serving
• Ketchup, for serving

Directions

1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
4. Preheat oven to 450 degrees.
5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

spicy cajun crockpot wings.

MORE football food.... The SUPERBOWL is just days away! I must provide you with an arsenal of delicious recipes.... it is my duty!

3 lbs Chicken Wings
1 Bottle Spicy BBQ
1 1/2 tsp Red Cayenne Pepper
1/4 tsp Salt
2 tsp Black Pepper
1/2 tsp Garlic flakes -- minced
1 tsp Onion flakes -- minced
3 Tbsp Worcestershire Sauce
2 Tbsp Green Dragon or Jalapeno Sauce
1 Tbsp Tabasco Sauce
1 Tbsp Cajun Spice

*Chicken wings or small chicken legs; more wings or legs can be added if
needed.


In a Crockpot; add chicken BBq Sauce, and all spices.

Stir and heat on low for 4 hours. Serve with cajun rice.... YUMMY!!!

GO COLTS!!!

Touchdown Brownies Recipe from Betty Crocker

1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
Betty Crocker® white decorating icing (from 4.25-oz tube)



1.Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening.
2.Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3.Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies with 3 1/2x2-inch football-shaped cookie cutter. Pipe on decorating icing to look like football laces."

Super Bowl party food!!

Beer Cheese Triangles with zesty cheese sauce

2cups Original Bisquick® mix
1/2cup shredded Cheddar cheese (2 oz)
1/2cup beer or apple sauce
2tablespoons butter or margarine, melted
1/4cup sesame or poppy seed
1loaf (8 oz) prepared cheese product, cut into cubes
1/4cup salsa
1/4cup refried beans



1.Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
2.Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
3.Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
4.To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.


NOT REALLY A BIG PRE-PLANNER???? No problem, you can skip the freezer step and go directly to the oven for gameday prep! GO COLTS!!!

One-Pan Pasta and Meatballs Recipe

EASIEST pasta dish EVER! Pretty darn tasty too! I always eliminate the olives and sometimes substitute artichoke hearts. My family doesn't eat olives.... you can sub in almost anything. Happy Humpday!!!!


1cup water
1jar (25.5 oz) pasta sauce (any flavor)
1 1/2cups uncooked elbow macaroni
20frozen cooked Italian-style or regular meatballs (1 inch)
1can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired



1.In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
2.Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese."