EASY MINIATURE PIZZAS

1 can (10 3/4-oz) tomato soup
1 small garlic clove, minced
2 tsp dried oregano
4 English muffins, split
4 to 8 slices Mozzarella cheese, cut in half*

In a saucepan combine the undiluted soup with the minced garlic and the oregano.  Stir with a wire whisk and heat over low to medium-low heat to blend the flavors.  When mixture comes to a boil, remove from the heat. 

Place the cut sides of the English muffin halves on a broiler tray.  Spoon the soup mixture onto the muffins and spread to cover the tops.  Place the cheese slices over the tops, using 4 to 8 slices depending on the amount of cheese you prefer. 

Broil 5-inches from the heat until the cheese melts.  Watch carefully to prevent burning.

Yield: 8 mini pizzas or 4 adult servings or 8 child servings.

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QUICK BAKED CHILI WITH CORN

1 can (approx 1 lb) chili without beans
3 tbsp finely chopped onion
1 can (12-oz) corn with sweet peppers, drained
1/2 cup grated Cheddar cheese

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish with nonstick cookin spray.

Pour the can of chili into the prepared baking dish. Sprinkle the onion over the chili. Top the onion with the drained corn and sprinkle the cheese over the top. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and bubbly.

Yield: 4 to 6 servings

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15 MINUTE DOUBLE CHOCOLATE FUDGE

 Note: This fudge takes about 15 minutes to make. But it does need to ill for a couple of hours.

1 pkg (12-oz) semisweet chocolate chips
1 pkg (11.5-oz) milk chocolate chips
1 can (14-oz) sweetened condensed milk
2 tbsp milk
2 tsp vanilla extract
1 cup chopped pecans or walnuts, optional

In a heavy saucepan, over low heat, melt the semisweet chocolate chips with 2/3 cup of the sweetened condensed milk, 1 tablespoon of the milk and 1 tablespoon of the vanilla extract. Remove from the heat and stir in half of the nuts. Spread evenly into a 9-inch foil-lined square pan.

In another heavy saucepan, over low heat, melt the milk chocolate chips with the remaining sweetened condensed milk, milk, and vanilla. Remove from the heat and stir in the remaining pecans. Spread over the fudge in the pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting board. Remove the foil from the fudge and cut into small squares.

To store, cover loosely and keep at room temperature.

Yield: approximately 2 1/2 lbs

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CHOCOLATE COATED CRISPIX PARTY MIX

9 cups Crispix cereal

2 cups broken pretzels
3 cups Cheerios
1 lb plain M&Ms
1 1/2 lb peanut M&Ms
1 1/2 lb almond bark

In a large heatproof bowl, mix the cereals, pretzels and M&Ms using your hands.

Lay out a large sheet of waxed paper.

Melt the almond bark in microwave, stirring every 30 seconds until completely melted. Pour melted chocolate over the cereal/candy mixture. Stir until completely coated. Spread out on the waxed paper to cool.

File photo not exact recipe.

QUICK AND EASY CHICKEN-BROCCOLI DIVAN

2 pkgs (10-oz each) frozen broccoli spears*, cooked and drained
3 cups cubed or shredded cooked chicken**
1 can cream of chicken soup, undiluted
1 can cream of broccoli soup, undiluted
2/3 cup milk
1 cup shredded Cheddar cheese
4 tbsp fine dry breadcrumbs
2 tbsp butter, melted

Preheat oven to 450 degrees.
Spray a baking dish with nonstick cooking spray.

Arrange the broccoli spears over the bottom of the baking dish. Top the broccoli with the chicken.

In a bowl, combine the cream of chicken soup and the cream of broccoli soup; stir in the milk until mixture is well combined. Pour the soup mixture over the chicken and sprinkle the cheese overall.

In a cup combine the breadcrumbs and butter. Sprinkle buttered crumbs over the cheese. Place dish in oven and bake at 450 degrees about 20 minutes or until hot and bubbly.

Yield: 8 servings

*2 lbs fresh broccoli spears may be used
**Works just as well with turkey rather than chicken.

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EASY ORANGE BUNDT CAKE

1 box (2-layer size) vanilla cake mix

Orange juice

Orange zest

1 cup powdered sugar.

mandarin oranges, well drained, for garnish, optional

Prepare cake mix as directed on the box substituting 1/2 cup milk and whatever orange juice it takes to meet the cake mix directions amount of liquid. 

Spray or grease a bundt pan and spread mixture evenly in the pan.

Bake according to the mix directions.

Remove cake from oven and cool in pan on a wire rack about 5-10 minutes. You can lightly shake pan to see if cake is loosened from the sides.  Turn cake out onto a cake plate. Allow to cool.

When cake is cool, mix the powdered sugar with 1 tablespoon of orange juice until smooth. If necessary, add more orange juice 1 teaspoon at a time until you get the consistency you need.

Garnish the top or around the bottom with the mandarin oranges, if using.

file photo for reference

CREAM CHEESE FETTUCCINI ALFREDO

1 brick (8-oz)cream cheese

3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8-oz fettuccini, cooked and drained
fresh parsley sprigs for garnish, optional

In a large saucepan stir the cream cheese, Parmesan cheese, butter,and milk together over low heat until smooth with cheeses melted. Add the cooked noodles and toss to coat. Garnish with the parsley sprigs, if desired.

 File Photo from Sargento.

CREAMY CHILI DIP

1 pkg (8-oz) cream cheese, softened

1 can (approx. 1 lb size) no beans chili
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Colby longhorn cheese
sliced black olives for garnish, if desired

Preheat oven to 350 degrees.

In a shallow baking dish, lightly sprayed with nonstick cooking spray, spread the cream cheese over the bottom. Layer the canned chili over the cream cheese. Mix the two cheeses together and sprinkle over the chili. Bake at 350 degrees for a few minutes until the cheese is melted and chili is heated through. Sprinkle sliced black olives over the top, if desired. Serve with tortilla chips or whole grain crackers.

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SALTED PEANUT COOKIES

2/3 cup shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups salted peanuts

Preheat oven to 375 degrees.

Thoroughly mix the shortening, butter, granulated sugar, brown sugar, eggs, and vanilla. Blend the flour, baking soda, and salt together; blend into the sugar mixture. Stir in the peanuts.

Drop the dough by rounded teaspoonfuls 2-inches apart on ungreased baking sheet/s. Using the bottom of a glass that has been greased and dipped in sugar. Bake 8 to 10 minutes or until lightly browned.

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SOUTHERN PLATE'S CANYON CASSEROLE

I got this recipe from Southern Plate around 10+ years ago.

Ingredients

• 1 pound ground beef
• 1 ounce pkg taco seasoning
• 14.5 ounce can diced tomatoes, undrained
• 14.5 ounce can whole kernel corn, drained
• ½ cup water
• 1 large egg
• 1 cup Martha White Self Rising White Buttermilk Corn Meal Mix (can use yellow self rising corn meal mix)
• ½ cup milk
• 2 tablespoons vegetable oil
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.
2. Brown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
3. In small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto top of meat mixture in baking dish.
4. Bake for 30-35 minutes or until golden brown on top.

Southern Plate's Photo