Marvelous Recipes

A delicious alternative to the usual baked potato!

4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika

1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.

2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.

3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.

Emily

We love these cheesy potatoes with just about any main dish I serve whether it’s beef, chicken or pork.

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.

3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.

4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.

* This recipe can easily be reduced by half if desired.

Emily

This cheesy broccoli and pasta dish is always a favorite at my dinner table. I especially like how easy it is to make. I sometimes add a little cut-up cooked chicken to make this an all-in-one dinner.

1 (16 ounces) package penne pasta
4 cups frozen broccoli flowerets
1 (10-3/4 ounces) can cream of mushroom soup
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Cook the pasta according to the package directions; add the broccoli during the last 4-5 minutes of the cooking time. Drain well.

2. In a 12x8x2-inch shallow baking dish, stir together the soup, milk and pepper. Add the pasta broccoli mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

3. Bake at 350 degrees F. for 25 minutes or until hot and the cheese is melted. Makes 8 servings.

Emily

A super easy way to enhance the flavor of ordinary cooked broccoli!

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
4 cups frozen broccoli florets

1. Stir the soup and milk in a 2-quart microwavable casserole; add the broccoli. Cover the dish with plastic wrap.

2. Microwave on High for 8 minutes or until the broccoli is crisp-tender, stirring once halfway through cooking time. Makes 6 servings.

Emily

Incredibly easy-to-make, this delicious hash brown recipe will definitely become a family favorite. I know it is at my house!

1 (32 ounces) package frozen Southern-style hash brown potatoes
1 (10-3/4 ounces) can condensed cream of potato soup, undiluted
1 (8 ounces) package shredded Colby-Monterey Jack cheese
1 (8 ounces) container sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounces) container spreadable onion and chive cream cheese

1. Place potatoes in a lightly greased 3-quart slow cooker. In a medium bowl, combine the soup, cheese, sour cream,salt and pepper; pour over the potatoes and stir together.

2. Cover and cook on Low for 3-1/2 to 4 hours or until the potatoes are tender. Stir in the cream cheese. Makes 10 to 12 servings.

Emily

With the onset of cooler weather my family begins asking for more comfort food dishes. This delicious side recipe from Campbell’s is one of their favorites. I sometimes add leftover, cut-up, cooked chicken for an easy but delicious dinner.

3 cups uncooked medium egg noodles
2 cups broccoli flowerets
1 can (10-3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper

1. In a 4-quart saucepan, cook the noodles according to the package directions; add the broccoli during the last 5 minutes of cooking time. Drain well in a colander and return to the saucepan.

2. Stir in the soup, sour cream, cheese and pepper; cook and stir over medium heat until hot. Top with additional cheese before serving. Makes 5 servings.

Emily

Transform ordinary corn into an extraordinary dish that will have your family requesting this recipe again and again! Goes great with chicken, pork or beef.

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
1 tablespoon butter, melted
1/8 teaspoon ground red pepper
1 (16 ounces) package frozen whole kernel corn, thawed
1 (4 ounces) can diced green chilies
1-1/3 cups French fried onions

1. Stir together the soup, milk, butter, pepper, corn, chilies and 2/3 cup of the French fried onions in a 1-1/2 quart casserole.

2. Bake at 350 degrees F. for 25 minutes; stir.

3. Sprinkle the vegetable mixture with the remaining French fried onions; bake 5 minutes longer or until the onions are golden brown. Makes 6 servings.

Emily

This is a wonderful alternative to regular deviled eggs. The deviled ham gives these eggs a delightful country flavor!

6 hard-boiled eggs, shells removed
1 (3 ounce) can deviled ham
1 tablespoon spicy brown mustard
3 tablespoons mayonnaise
1/4 teaspoon salt
Paprika

1. Slice the eggs in half; carefully remove the yolks into a small mixing bowl. Mash the yolks with a fork; stir in the deviled ham, mustard, mayonnaise and salt, mixing until creamy.

2. Spoon the mixture back into the hollows in the egg whites; sprinkle with a small amount of Paprika for color. Makes 12 halves, each with 1 gram carbohydrate, a trace of fiber and 4 grams of protein.

Emily