Chocolate Ice Cream Pie

Chocolate Ice Cream Pie
From Quick Cooking
“I keep the ingredients for these frosty chocolate pies on hand during the summer,” writes Wendy Bognar of Sparks, Nevada. “They’re so quick to assemble. My husband and kids love them.”
INGREDIENTS

* 2 quarts vanilla ice cream, melted
* 1 package (5.9 ounces) instant chocolate pudding mix
* 2 graham cracker crusts (10 inches each)
* Whipped topping, optional

SERVINGS
12-16
CATEGORY
Dessert
METHOD
Freezer
PREP
10 min.
TOTAL
10 min.
DIRECTIONS

In a bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired. Yield: 2 pies (6-8 servings each).
NUTRITIONAL INFO

Nutrition Facts: 1 serving (1 slice) equals 275 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 329 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

tasteofhome.com

Tantalizingly Tangy Meatloaf

Tantalizingly Tangy Meatloaf

A sweet, tangy glaze covers this tasty meatloaf that will have everyone requesting seconds.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings
INGREDIENTS
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9×5 inch loaf pan.
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Bake in preheated oven for 30 to 50 minutes.
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Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

CAMPBELL’S GREEN BEAN CASSEROLE

CAMPBELL’S GREEN BEAN CASSEROLE

Prep Time:10 min. Bake Time: 30 min

2 cans (10 3/4 oz each) Campbell’s Cream Of Mushroom Soup(Regular or 98% Fat Free)
1 Cup Milk
2 tsp. Soy Sauce
1/4 tsp. Ground Black Pepper
8 cups cooked cut green beans
2 2/3 cups French’s French Fried Onions

Mix soup, milk, soy, black pepper, beans and 1 1/3 cups onions in 3 qt casserole. Bake at 350 degrees F for 25 min or until hot. Stir. Sprinkle with remaining onions. Bake 5 min. Serves 10.

Www.campbellskitchen.com

Chick-A-Zini

Chick-A-Zini

1/2 cup butter
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 jar (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
2 to 3 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
1/4 cup grated Parmesan cheese

In a saucepan over low heat, melt butter. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti, and sour cream. Turn mixture into a greased 13×9x2-inch baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350E for 30 to 35 minutes. Chicken and spaghetti recipe serves 4 to 6.

Chicken & Cornbread Stuffing Casserole

Chicken & Cornbread Stuffing Casserole

4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup (I use reduced-fat)
1/2 cup chicken broth
Lighly butter a 3 1/2-quart crockpot and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Serves 4.

Chicken & Cheese Enchiladas

Chicken & Cheese Enchiladas

Spice up your day with these cheesy enchiladas that are melt-in-your-mouth good!
Prep Time: 15 min. – Cook Time: 35 min.

Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8”)

Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot. Serves 4.

Serve with a selection of southwestern toppings such as shredded Cheddar cheese, prepared guacamole, sour cream, sliced jalapeño peppers, and sliced black olives.

Creamed Peas

Creamed Peas

Serves: 3
Our food was pretty plain during the week, so I thought this white sauce made
the peas extra fancy and fitting for a Sunday meal.

Imogene Hutton, Norton, Texas

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon sugar
1 (10-ounce) package frozen green peas

In a medium saucepan, melt the butter. Add flour, salt and pepper; cook over low
heat until bubbly. Gradually add milk and sugar; cook and stir until thickened.
Cook peas according to package directions; drain. Stir into the sauce and heat
through.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Quick and delicious, this festive dish is a perfect way to celebrate the New Year!

Prep Time: 20 min. – Cook Time: 40 min.

Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion. Serves 6.

TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

If you don’t have cooked chicken on hand, store-bought rotisserie chicken will work for this recipe.
tip. add sauce to the bottom of the pan to keep from drying out.

Christina’s Crock-Pot Dip

It is an office fave. Very yummy — would be perfect for a football watch party also.

18 servings time to make 1½ hours 20 min prep

2     lbs ground beef, browned
1     lb Velveeta cheese
1     can hot Rotel diced tomatoes
1     can armour spicy chili

1. Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta.
2. Cook on low or high, but when top layer of cheese is soft, stir and cook 20 more minutes.
3. Serve with Fritos Scoops, or other heavy-duty chip.

Easy Chicken Enchiladas

Easy Chicken Enchiladas

This is a great recipe for a quick dinner. There aren’t many ingredients and doesn’t take a lot of time.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 6 servings

INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
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Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.