Marvelous Recipes

A light and delicious side dish that goes great with most any meal. Just the right combination of sweet and tangy flavors!

1- (8 oz.) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons sugar
1- (16 oz.) can whole cranberry sauce*
1 cup crushed pineapple, drained
1- (8 oz.) container Cool Whip
1 cup mini-marshmallows
1/2 cup chopped pecans or walnuts

In a large mixing bowl, beat softened cream cheese, mayonnaise and sugar until smooth. Add cranberry sauce and pineapple; blend well. Stir in Cool Whip, marshmallows and nuts; mix well.

Pour into a shallow 2 quart casserole dish. Cover tightly with aluminum foil and place in the freezer for 1 to 1-1/2 hours. Mixture will be soft frozen. Makes 6-8 servings.

* Jellied cranberry sauce may be substituted for whole cranberry sauce, if desired.

These tasty and tender puffs of cheese will be the talk of your next party! Better make extra; they disappear really fast!

1 cup water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 large eggs
1-1/4 cups Swiss cheese
1 tablespoon Dijon mustard
2/3 cup grated Parmesan cheese

1. In a large heavy saucepan over medium-high heat, bring water, butter or margarine, salt and cayenne pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat and let stand 5 minutes.

2. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

3. Drop by rounded teaspoonfuls onto a greased baking sheet, spaced 2 inches apart. Sprinkle with Parmesan cheese. Bake at 425 degrees F for 15 to 20 minutes or until golden brown. May be served warm or cold. Makes about 4 dozen.

An incredibly good tasting, quick fix dinner. Creamy Alfredo sauce and spicy Italian sausage will definitely perk up your family’s appetite!

1-1/4 cups all-purpose baking mix (Bisquick)
1/4 cup butter or margarine
2 tablespoons very hot water
1/2 pound (8 ounces) bulk spicy Italian pork sausage
1/2 cup chopped bell pepper
1 cup Alfredo pasta sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped tomatoes

1. Preheat oven to 400 degrees F. Spray bottom of an 8-inch square baking dish with cooking spray. In a medium size bowl, stir together baking mix, butter and very hot water until dough forms. Press dough into bottom of baking dish.

2. In a 10 inch skillet over medium-high heat, cook sausage and bell pepper, stirring occasionally, until sausage is no longer pink; drain if needed. Spread sausage mixture over the crust in baking dish; spread pasta sauce over sausage and sprinkle with the cheeses.

3. Bake 25-30 minutes or until mixture is bubbly around the edges and cheese is lightly browned. Sprinkle chopped tomatoes on top. Makes 4 servings.

Mexican food lovers everywhere will enjoy this spicy casserole. It’s quick to fix but long on flavor with just the right amount of spice and a little crunch for added taste appeal.

1 pound lean ground beef
1 (16 oz.) jar thick and chunky salsa*
8 (6 inch) corn tortillas
1 (16 oz.) can refried beans
2 cups shredded Mexican blend cheese
1 (15 oz.) can Spanish rice
1-1/4 cups coarsely crushed tortilla chips**

1. Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, cook ground beef until thoroughly cooked, stirring often, for about 5 to 7 minutes; drain and return to skillet. Stir in 1 cup of the salsa and heat 2 minutes or until hot.

2. Place 4 (6 inch) tortillas in bottom of a 2 quart baking dish sprayed with cooking spray, overlapping to fit. In a medium bowl, combine refried beans and remaining salsa. Spoon evenly over the tortillas.

3. Top with 1/2 the meat mixture and 1 cup of the cheese. Layer 4 more tortillas over the cheese and spread Spanish rice evenly over tortillas. Top with the remaining meat mixture and 1 cup of cheese. Spread crushed tortillas on top.

4. Bake 30 to 40 minutes or until hot in the center and bubbling along the sides. Makes 6 servings,

* You decide the amount of “heat” you desire by choosing mild, medium or hot salsa.

** The broken chips in the bottom of the bag are perfect for using in this recipe as they are already coarsely crushed.