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.
•