Easy Soup Recipe

shared by Debi J.
Ingredients:
3 can Campbells Minestroni Soup
3 soup-cans of water
1 can Rotel
1 can kidney beans, undrained
1 lb hamburger, browned and drained

Just mix all together and heat!

Cranberry Cheesecake Bars

shared by Billi M. (Billi brought these to Thanksgiving dinner 2010 and they were absolutely wonderful! ph)
Ingredients:
1 1/2 cups flour
1 cup oats
3 T brown sugar
1 cup white chocolate chips
1 pkg cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
2 T cornstarch
1 tsp vanilla
1 can of cranberry sauce (I used fresh cranberries and made the sauce by using 1/3 cup water, 2/3 cup sugar, 2 cups cranberries, 1 tsp lemon juice. Bring the water and sugar to a boil. Add cranberries. Cover, reduce heat. Cook approx. 3 minutes or until cranberries "pop". Stir in lemon juice. Press through sieve.)

Directions:
1) Combine flour, oats, butter, and brown sugar. Mix until crumbly.
2) Reserve one cup.
3) Stir in white chips to remaining mixture.
4) Press into greased 13x9x2 pan.
5) Bake at 350 for 15-18 minutes.
6) Beat cream cheese until fluffy.
7) Add sweetened condensed milk, lemon juice, and vanilla. Pour over crust.
8) Combine cornstarch and cranberry sauce. Spoon over cream cheese mixture.
9) Sprinkle with remaining 1 cup of crust mixture. (I added more white chocolate chips on the top for good measure.)
10)Bake at 350 for 30 minutes.

Honey Fried Chicken

shared by Dara P.
Simple and DELICIOUS!
Ingredients:
2 boneless chicken breasts
1 cup flour mixed with 1/4 cup cornstarch and seasoned with 1 T paprika, 1/2 T kosher salt and 1/4 tsp. pepper.
honey

Directions:
1. Dredge your chicken in honey, then dip in seasoned flour mixture
2. Repeat as many times as desired depending on how much breading you like or how crispy you want it to be
3. Let set for 20 minutes so the batter sticks.
4. Fry

Green Chilie Chicken Casserole

shared by Patty H.
(I just happened to stumble across this one. It is very, very tasty and easier than some similar recipes I have tried.)
Ingredients:
1 1/3 cups fat-free low sodium chicken broth
1 4oz. can chipped green chilies, drained
1 cup chopped onion
1 cup fat-free sour cream (one of our local stores now carries Smart Balance Sour Cream)
3/4 tsp. salt (or less if you are watching salt intake)
1/2 tsp. ground cumin
1/2 tsp. coarse ground pepper
2 10 1/2 oz. can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced (I used 1/4 tsp. minced garlic flakes)
18 (6 inch) corn tortillas
4 cups cooked shredded chicken breast (about 1 pound)
2 cups (8 oz.) finely shredded cheese (I used shredded Mexican blend)

Directions:
1. Preheat oven to 350.
2. Prepare a 9x13 casserole dish by spraying it with cooking spray.
3. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
4. Spread 1 cup soup mixture in the bottom of the 9x13 pan. Arrange 6 tortillas over the soup mixture.
5. Top with 1/3 of chicken and 1/3 of cheese.
6. Repeat layers two times, ending with cheese
7. Spread remaining soup mixture over the cheese.
8. Bake for 30-35 minutes or until bubbly.

Bacon Walnut Green Beans

shared by Patty H.
(This was on the back of the frozen green bean package. I was really pleased with the way it turned out. The beans kept their bright green color and it was a change from having a lot of liquid.)

Ingredients:
1 1/2 T. olive oil
1/2 tsp. minced garlic (I used the garlic flakes - just about 1/4 tsp.)
1/4 cup. chopped walnuts (I used them because I had them but I think slivered almonds would also taste great.)
16 oz. package of frozen cut green beans
2 oz. of bacon, cooked and diced (I used 2 slices of the microwave bacon, drained on paper towels - lots less grease.)
salt to taste (It does need salt. I use the Morton Coarse Kosher Salt.)

Directions:
1. In a non-stick skillet, heat oil with garlic and walnuts on medium heat for 2 minutes.
2. Add green beans. Toss and cook on medium-high for 5 minutes.
3. Add bacon, stir and season with salt and cook an additional 2 minutes.
Makes 4 servings

Olive Garden Salad Dressing

shared by Dara P.

Note: A friend of mine got a cook book of "restaurant secrets" and gave me this one. I have made it numerous times and it does taste JUST like Olive Garden's famous salad dressing.

Ingredients:
1/2 cup white vinegar
1/3 cup water
1/3 cup corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin
2 tablespoons beat egg
1 1/2 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper

Directions:
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour.

Shepherd's Pie

shared by Dara P.

Ingredients:
1 lb. of hamburger
1/2 c. chopped onion
1 can green beans
1 can of hominy (or corn)
2 pkgs of brown gravy mix
Mashed potatoes (I used about 6 medium potatoes)
1 c shredded monterrey jack cheese or cheese of your choice

Directions:
1. Brown the hamburger and onion together with worcestershire sauce, a pinch of garlic powder, salt, pepper and salt-free greek seasoning.
2. Add the hominy or corn (most people don't like hominy) and green beans to the onion and burger.
3. Add the gravy to the beef mixture and cook on low just til thickened.
4. Pour into a 9 x 13 pan.
5. Top with the potatoes and cheese.
6. Bake in a 350 degree oven for about 30 minutes or til bubbly.
To make it a little easier I put the brown gravy mix w/ the water into a jar and shook it until it was all mixed up. It made it so much easier to add to the meat mixture. You can also use canned gravy.