Marvelous Recipes

This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!

2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables

1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.

2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.

Emily

This delicious easy-to-make manicotti recipe from Betty Crocker is a great make-ahead dinner idea. Keep one handy in your freezer for one of those hectic days when you are short on time and energy!

1 (26 ounce) jar chunky-style tomato pasta sauce
2 (9 ounce each) boxes frozen spinach, thawed & well drained
1 (12 ounce) container small curd cottage cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 (8 ounce) package manicotti shells (14 shells)
1/4 cup water
1 (8 ounce) package shredded mozzarella cheese

1. Heat oven to 350 degrees F. In an ungreased 13×9-inch baking dish, spread about 1/3 of the pasta sauce.

2. Stir together the spinach, cottage cheese, Parmesan cheese oregano and pepper. Fill the uncooked manicotti shells with the spinach mixture; place on sauce in baking dish.

3. In a medium bowl, stir together the remaining pasta sauce and water; pour evenly over the shells, covering completely. Cover and bake for 1 hour.

4. Sprinkle with the mozzarella cheese; cover and bake 15 to 20 minutes longer or until the shells are tender.

Note: You can assemble this recipe, cover and refrigerate for 24 hours before cooking; then bake as directed. Or cover tightly, label and freeze for up to 1 month; bake for about 2 hours.

Emily

I put this together for dinner last night using what I had available in my freezer and pantry. It was really good and required only a little of my time to prepare.

2 (10.5 ounce) cans condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup instant rice
1/2 cup chopped onion
1 (6.5 ounce) can mushroom stems & pieces, drained
1 teaspoon curry powder
4 large chicken breast halves

1. In a 5-quart crock-pot or slow cooker, stir together the soups, rice, onion, mushrooms and curry powder. Place the chicken breasts on top.

2. Cover and cook on High for 3 hours or on Low for 4 to 5 hours. Makes 4 servings.

Emily

These incredibly rich decadent chocolate cookie bars are so simple and easy-to-make! My family enjoys these chocolaty bars with a tall glass of cold milk. But, of course, you all know that I prefer a hot cup of coffee with mine!

1 (14 0z.) can sweetened condensed milk
1 egg, slightly beaten
1 (18.25 oz.) box yellow cake mix
1 cup chopped walnuts or pecans
1 (12 oz.) package semisweet chocolate chips
1/2 of an 8 ounce package Heath Bits ‘O Brickle

1. In a large mixer bowl, stir together the sweetened condensed milk and egg until well blended. Stir in the cake mix (dry) and chopped nuts; spread mixture in bottom of a well greased 9×13-inch baking pan. Sprinkle with the chocolate chips and Bits ‘O Brickle.

2. Bake at 350 degree F. for 25 to 30 minutes. Cool before cutting. Makes 24 cookie bars.

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

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

Delicious banana taste in every bite of these wonderfully easy-to-make muffins! Yum!

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

Plump, melt-in-your-mouth dumplings, tender bites of chicken and a rich flavorful broth make this mouth-watering dish a real favorite! And you’ll love how easy this delicious dinner is to make!

3 celery ribs, chopped
1/2 cup chopped onion
1 tablespoon butter
3 (14-1/2 ounces each) cans chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon black pepper
3 cups cubed cooked chicken breast
1-2/3 cups all purpose baking mix (Bisquick)
2/3 cup milk

1. In a Dutch oven, saute celery and onion in butter for 6 minutes over medium heat, stirring occasionally. Stir in the broth, poultry seasoning, garlic powder and black pepper; bring to a boil. Reduce heat to low; add the chicken and simmer, uncovered.

2. For dumplings: combine the all-purpose baking mix and milk. Drop by tablespoonfuls onto simmering broth; cover and simmer 10 to 15 minutes or until a toothpick inserted into a dumpling comes out clean. Do not lift the cover while simmering. Makes 6 servings.

Emily