Lasagna Cheese Soup

1 ½ pounds ground beef

1 onion chopped

2 (14 ounce) cans chicken broth

1 (15 ounce) tomato sauce

2 teaspoons Italian seasoning

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

1 teaspoon brown sugar

½ teaspoon salt

¼ teaspoon black pepper

¼ cup grated Parmesan cheese

1 ½ cups Piccolini bow tie noodles

2 ½ cups mozzarella cheese, shredded

Croutons

1. In large 5 quart sauce pan, brown ground beef and onion; drain

2. Stir in chicken broth, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, brown sugar, salt and black pepper

3. Bring to a boil and turn down to simmer for 30 minutes

4. While simmering, cook pasta according to package; drain

5. Stir in noodles and Parmesan cheese

6. Serve in bowls with mozzarella cheese and croutons on top

   
   

   
   

Chicken Lasagna

1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, diced
½ cup sour cream
¼ cup mayonnaise
¼ tsp. garlic salt
¼ tsp. pepper
4 cups cooked chicken, cut in bite-size pieces
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 box lasagna noodles, cooked
½ cup parmesan cheese

1. Mix all the ingredients except the noodles and parmesan cheese.
2. In a 9” x 13” baking pan, alternate one layer of chicken mixture and one layer of lasagna noodles.
3. Top with the parmesan cheese.
4. Bake at 375° uncovered for 45 minutes.

*This recipe is from Seek Me with All Your Heart by Beth Wiseman

Beef Taco Skillet

Source: Campbell’s Kitchen

Prep: 5 minutes

Cook: 20 minutes

Makes: 4 Servings (about 1 cup each)

Ingredients:

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (Regular or Health Request)
• 1/2 cup Pace Picante Sauce (salsa)
• 1/2 cup water
• 6 flour tortillas (6-inch), cut into 1-inch pieces
• 1/2 cup shredded Cheddar cheese

Directions:

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Recipe Tips:

1. Flavor variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
2. Flavor variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
3. Serving suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.

Easy Oreo Truffles

From: www.kraftrecipes.com

what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

make it

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm.

kraft kitchens tips

HOW TO EASILY DIP TRUFFLES

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

SPECIAL EXTRA

Sprinkle truffles with colored sugar or sprinkles in addition to, or in place of, the cookie crumbs.

HOW TO SOFTEN CREAM CHEESE

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Cream Cheese Chocolate Chip Cookies

1 8 ounce package of cream cheese

1 cup butter

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla exteact

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups chocolate chips

1. Preheat oven to 375º; grease baking sheets

2. Beat Cream Cheese, butter and sugars

3. Blend in egg and vanilla

4. Gradually add in dry ingredients; mix well

5. Add chocolate chips; mix

6. Bake 115-18 minutes or until edges are slightly browned

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