CREAMY AND CHEESY GREEN BEAN CASSEROLE

Here is a simple kids supper idea the kids will go crazy for. I
know my kids love this super quick and easy supper idea. This quick and
easy supper idea is the perffect simple supper idea when your not sure
what to make for dinner or are tired of the sam e old thinfs. If your
anything like me the same supper ideas get old real quick, real fast.
And the kids are always saying "Not that again" so why not try this
simple supperr idea thats quick and easy for something different and
give the kids a simple supper idea that both good tasteing and good for
them. Makes a great supper suggestion to for the last minute supper
ideas try it tonight your sure to love it.



Preheat oven 350°F. Pour ... and 1/2 of the green beans. Bake for 30 ... cool for about 5-8 minutes.





CREAMY AND CHEESY GREEN BEAN CASSEROLE :



Ingredients:





1 can French fried onions

2 cans regular or French cut green beans, drained

1 box of Velveeta cheese

1 can of cream of celery soup

3/4 cup milk



Preheat oven 350°F.





Directions:



Pour ingredients in layers into baking dish using only 1/3 of the can of
onions, 1/2 the cream of celery, 1/2 the milk, 1/2 the Velveeta, and
1/2 of the green beans.



Bake for 30 minutes. Remove from oven. Add remaining ingredients to make
another layer. Top with slices of Velveeta then pour the remaining 2/3
the can of onions on top. Bake for ten minutes. Let stand and cool for
about 5-8 minutes.



Submitted by: Chris

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Born-Again Pumpkin Pie

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Born-Again Pumpkin Pie



Here's a low-calorie, low-fat version of pumpkin pie that's worthy of being on your Thanksgiving dessert buffet.



Ingredients



1/4 cup crushed gingersnaps

1/2 cup crushed graham crackers

1 tablespoon sugar

1 tablespoon flour

3 tablespoons margarine, melted

1 16 ounce can pumpkin

1/2 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup refrigerated or frozen egg product, thawed

1 cup evaporated skim milk











Directions



1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs,
sugar, and flour; drizzle with melted margarine and mix with a fork.
Using your fingers, pat crumbs to cover the bottom and sides of the pan.
Chill about 1 hour or until firm.





2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and
nutmeg. Blend in egg product with a rotary beater or fork. Gradually
stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie
with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake
for 10 to 15 minutes or until center appears set when shaken. Cool on
wire rack; cover and chill to store. Makes 8 servings.







nutrition information:



Per Serving: cal. (kcal) 222, Fat, total (g) 7, chol. (mg) 1, sat. fat
(g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 7, vit. A (IU) 6754, vit. C
(mg) 2, sodium (mg) 233, calcium (mg) 121, iron (mg) 3, Percent Daily
Values are based on a 2,000 calorie diet

Read more: http://www.cooking-with-us.com/bornagainpumpkinpie.php#ixzz3K8Hbgl7Y

Impossibly Easy Mini Chicken Pot Pies

Impossibly Easy Mini Chicken Pot Pies



Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.







Ingredients:





Chicken Mixture



1 tablespoon vegetable oil



1 lb boneless skinless chicken breasts, cut into bite-size pieces



1 medium onion, chopped (1/2 cup)



1/2 cup chicken broth



1 cup frozen peas and carrots



1/2 teaspoon salt



1/4 teaspoon pepper



1/4 teaspoon ground thyme



1 cup shredded Cheddar cheese (4 oz)







Baking Mixture:





1/2 cup Original Bisquick™ mix



1/2 cup milk



2 eggs







Directions:



1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.





2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook
chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is
no longer pink in center. Add onion and chicken broth; heat to
simmering. Add frozen vegetables and seasonings. Heat until hot,
stirring occasionally until almost all liquid is absorbed. Cool 5
minutes; stir in cheese.





3 In medium bowl, stir baking mixture ingredients with whisk or fork
until blended. Spoon 1 scant tablespoon baking mixture into each muffin
cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking
mixture onto chicken mixture in each muffin cup.





4 Bake 25 to 30 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan;
remove from pan and place top sides up on cooling rack. Cool 10 minutes
longer, and serve.





To take and watch the step by step video on putting this together take and click the link to read more

Read more: http://www.cooking-with-us.com/impossiblyeasyminichickenpotpies.php#ixzz3K1rTidqG

Born-Again Pumpkin Pie

Born-Again Pumpkin Pie



Here's a low-calorie, low-fat version of pumpkin pie that's worthy of being on your Thanksgiving dessert buffet.



Ingredients



1/4 cup crushed gingersnaps

1/2 cup crushed graham crackers

1 tablespoon sugar

1 tablespoon flour

3 tablespoons margarine, melted

1 16 ounce can pumpkin

1/2 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup refrigerated or frozen egg product, thawed

1 cup evaporated skim milk











Directions



1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs,
sugar, and flour; drizzle with melted margarine and mix with a fork.
Using your fingers, pat crumbs to cover the bottom and sides of the pan.
Chill about 1 hour or until firm.





2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and
nutmeg. Blend in egg product with a rotary beater or fork. Gradually
stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie
with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake
for 10 to 15 minutes or until center appears set when shaken. Cool on
wire rack; cover and chill to store. Makes 8 servings.







nutrition information:



Per Serving: cal. (kcal) 222, Fat, total (g) 7, chol. (mg) 1, sat. fat
(g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 7, vit. A (IU) 6754, vit. C
(mg) 2, sodium (mg) 233, calcium (mg) 121, iron (mg) 3, Percent Daily
Values are based on a 2,000 calorie diet

Read more: http://www.cooking-with-us.com/born-againpumpkinpie.php##ixzz3K1aDYigM

Cheesy Chicken Casserole

Cheesy Chicken Casserole



Hearty and so good, this casserole can be put together in only 15
minutes, resulting in a complete meal ready in only 20 minutes.





Ingredients



Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 cup sliced fresh mushroom (about 3 ounces)

1 10 3/4 ounce can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 15 ounce can peas, drained

2 cups cooked instant white rice

1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

2 cups shredded mozzarella cheese (about 8 ounces)









Directions:





1. Heat the oven to 350 degrees F.





2. Spray a 10-inch skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the chicken and cookfor 15 minutes or
until well browned and cooked through, stirring often.





3. Spray a 3-quart shallow baking dish with the cooking spray. Place the
chicken into the baking dish. Top with the mushrooms. Spoon the celery
soup over the mushrooms. Top with the peas and rice. Spoon the mushroom
soup over the rice. Sprinkle with the cheese.





4. Bake for 20 minutes or until the mixture is hot and bubbling.





Tip:



1. Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream of Celery Soup.

Read more: http://www.cooking-with-us.com/cheesychickencasserole.php#ixzz3K1ZkOEEM

15 Deadly Drinks To Down With Caution

www.oola.com

While great bar crawls and parties serve up delicious drinks these days, humans continue to concoct beverages that, while in good spirits, single-handedly cause life threatening consequences. Surprisingly, many otherwise normal-seeming drinks..

 Read More:  http://www.oola.com/drinks/5752/15-deadly-drinks-to-down-with-caution?yum=ou-dp-5752#slide/0

Triple Layer Fudgy Mint Oreo Brownies

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Triple Layer Fudgy Mint Oreo Brownies



A yummy and delecious triple layer fudgy mint brownie recipe the kids
will sure to love as well as mom and dad. A new and yummy delicious
simple treat OR dessert idea.





Makes 24 brownies





Ingredients for first layer:





one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies -use 1 box of brownie mix –make according to
directions on the box by adding the water, oil, eggs12 Cool Mint Oreo
Cookies + 18 Cool Mint Oreo Cookies (almost an entire 17-ounce package),
hand-crumbled

3/4 cup white chocolate chips, melted

1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup storebought

vanilla frosting; use the entire plastic container if you want a thicker final green layer)











Directions:



Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with
cooking spray. In medium bowl, stir together marshmallow fluff, mint
extract* (be very careful and do not use more than this unless you love
mint; a little bit of mint goes a very long way), 4 drops of food
coloring, or until light green is achieved (known now as ‘green minty
marshmallow mixture’) In a large bowl, prepare the brownie mix as
directed on box, using water, oil, eggs, and fold in 12 hand-crumbled
Oreos at the end.









Ingredients for second layer:





4 ounces baking chocolate (I used 9 squares of TJ’s 72% chocolate bar or use 4 squares Baker’s Chocolate, semi-sweet)

3/4 cup butter or margarine, melted (1 1/2 sticks)

2 cups sugar

3 eggs

1 teaspoon vanilla extract

2 tablespoons espresso or brewed coffee, optional

1 cup all-purpose flour

12 Cool Mint Oreo Cookies, crumbled









Directions:





Microwave chocolate and butter in large microwave-safe bowl for 90
seconds or until butter is melted. Stir until chocolate is completely
melted. Stir in sugar (it will seem very granular, this is okay). Stir
in eggs and vanilla. If adding espresso or coffee, add it now. Stir in
flour until just combined, do not overmix. Hand-crumble Oreos over the
bowl and fold them in.







Spread brownie batter in prepared pan. Drop about 1/2 cup of green minty
marshmallow mixture onto brownie batter and reserve the remainder.
Gently pull a table knife through the batter in S-shaped curves for a
swirled design. Bake 23 to 25 minutes or until brownies are set, taking
care not to overbake. (Some people’s ovens and taste preferences may
require 25-30 minutes, bake until brownies are done and to your liking)
Cool completely, about 1 hour, or put the pan into the freezer for 10
minutes if you’re rushed.







While brownies are cooling, make vanilla frosting by combining the
following and beating until fluffy (or use 1 cup storebought vanilla
frosting – or use entire can if you want a thicker final green layer)
and set finished frosting aside.









Ingredients for third layer:





1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency











Directions:



In another small microwave-safe bowl, melt the white chocolate chips
(microwave on high for 30 seconds; stir and microwave 30 seconds longer;
stir until smooth, taking care not to scorch it as white chocolate
scorches easily). Add the melted white chocolate chips and the vanilla
frosting to the reserved green minty marshmallow mixture. Stir in 4
drops+ food coloring, or until light green color is reached, and spread
over cooled brownies. Sprinkle with 18 hand-crumbled Oreo Cookies,
slightly pressing them into the green mixture. Allow top layer to set
fully before slicing and serving. I prefer these bars chilled and I
store them in the refrigerator in an airtight container or store in the
freezer for up to 3 months. Note: Use regular Oreos if you can’t find
Mint Oreos and possibly add a touch more mint extract to the ‘green
minty marshmallow mixture’ in Step 1 if desired.

Read more: http://www.cooking-with-us.com/triplelayerfudgymintoreobrownies.php#ixzz3IuBu7IY9