Friday, February 27, 2009

Philadelphia Fruit Smoothie No-Bake Cheesecake

by Kelly G.

1 1/2 cups Graham Cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 tablespoons sugar
4 packages, Neufchatel Cheese, softened
1/2 cup sugar
1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, divided

Line 13 x 9 inch baking pan with foil, ends of foil extending over sides of pan. Mix grahm crumbs, butter, and 2 tbsp sugar, press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork, stir into cheese mixture. Gently stir in 2 cups of the whippped topping. Spoon over crust, cover.

Refrigerate 4 hours or until firm, Use foil handles to remove cheesecake from pan before cutting into p ieces to serve. Top with remaining whipped topping. Stoer leftover cheesecake in refrigerator.

Creamy Summer Corn Salad

by Kelly G.

2 (15 oz) cans whole kernel corn, drained
3/4 cup cucumber slices
1/4 cup finely chopped onion
2 small tomatoes, chopped
1/4 cup light sour cream
2 tablespoons light mayonnaise
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seeds

Combine the corn, cucumber, onion and tomatoes in a large bowl. Whisk the sour cream, mayonnaise, vinegar, salt, dry mustard and celery seeds in a small bowl until well blended. Pour over the corn mixture and stir until well blended. Pour over the corn mixture and stir until well coated. Chill until serving time.

Serves 6

Thursday, February 5, 2009

Spinach Cheese Soup

by Sandy C.

1 large can chicken broth
1 pkg (6 oz) fresh baby spinach, chopped
1 t. onion powder
8 t. flour
1 large can evaporated milk
2 cups shredded cheddar cheese

In a medium saucepan, combine the broth, spinach, onion powder, and pepper. Bring to a boil. Combine flour and milk until smooth. Gradually add to soup. Return to a boil. Reduce heat, cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

(Taste of Home, serves 4)

Cheeseburger Soup

by Melissa C.

1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 T. butter or oil
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. Velveeta cheese
1-1/2 cup milk
1 t. basil
1/4 cup sour cream
salt and pepper

In a 5 qt pot, brown beef, drain, and set aside. Saute onion, carrots, celery, and basil in same pan about 5 minutes. Stir in flour and add broth, potatoes, and beef.

Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat and blend in sour cream.

Creamy Beef and Pasta

by Cheryl S.

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups (8 ounces) shredded cheddar or mozzarella
1 pound ground beef, cooked and drained
2 cups uncooked small pasta
2 cups milk
1/2 to 1 tsp salt
1/4 to 1/2 tsp pepper

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 6 hours or until pasta is tender.

Yield: 4-6 servings

Sunday, February 1, 2009

Honey Dipped Wings

by Donna W.

4 dozen chicken wings
2 cups flour
1/2 cup bread crumbs
4 tsp salt
1/2 tsp pepper
1/2 cup paprika
1/2 cup honey
1/2 cup lemon juice
1-1/2 cup margarine

Coat the chicken in the flour mixture (all the dry ingredients mixed together - I put the coating mix in a ziploc bag, and put 8 or 10 wings in and shake). Melt 1 cup margarine in a baking dish (I use a 9x13 glass baking dish, and divide the margarine into the dishes). Arrange the chicken in the baking dish, turn to coat with melted butter. Bake 400 degrees for 30 minutes.

Turn the chicken. Mix remaining 1/2 cup melted margarine with honey and lemon juice and pour over chicken. Bake 30 minutes longer or until tender. Baste frequently with honey sauce.

Creamy Tomato Soup

by Donna W.

1 medium onion, chopped
2 tbsp. butter
2 cans (14-1/2 ounces each) diced tomatos, undrained
2 cans (10-3/4 ounces each condensed tomato soup undiluted
1-1/2 cups milk
1 tsp sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter until tender. Stir in the tomatos, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cream cheese; stir until melted. Serve immediately.

Note: (I use light cream cheese. It is tasty with croutons and a sprinkle of shredded cheese)

Corn and Sausage Chowder

Recipe by Kelly G.

1-1/2 pounds loose (bulk) smoked sausage
1-1/2 cups water
3 cups diced potatoes, uncooked
1 onion, chopped
salt and pepper to taste
2 cans whole kernel corn, drained
2 cans cream style corn
1 cup heavy cream
1 tsp sugar

Brown sausage in a Dutch oven or similar pan and drain off fat. To the browned sausage, add water, potatoes, chopped onion, and salt and pepper. Bring to a boil and simmer until potatoes and onion are tender. Add whole kernel corn, cream-stye corn, heavy cream, and sugar, and continue to cook on low, stirring occasionally until corn is heated through.

Note: (you can use Jimmie Dean original bulk sausage and add extra liquid, 2% milk, so it wouldn't be so thick)