Name Brand Ingredients

Diane won the prize for using the most name brand items with good old fashioned boiled hot dogs with toppings. 

 Vlasic, Grey Poupon, Heinz, Ball Park , and French's.  

Kathy made us some lovely posters to decorate with.  In addition to cooking and serving we have started the tradition of decorating the kitchen and dining areas to spread some cheer.

Hellmann's, Vlasic, Bertmann's, and McCormick

Deviled Eggs made by Andrea

Hard boiled eggs

Hellmann's Mayonnaise

Vlasic Pickle Relish

McCormick Paprika

Bertmann's Horseradish Sauce

Scoop out the yolks of the eggs and add the mayo, pickle relish, and horseradish to your taste.  Spoon it back into the egg white shells and sprinkle with paprika.

Ball Park and Pillsbury

Pigs In a Blanket made by Lori

1 package of Ballpark franks
1 package of Pillsbury crescent rolls

Cut the franks into bite size and wrap with the crescent rolls.  Bake at 350 degrees for 9 minutes or until golden brown. 

Hellmann's, Campbell's, Kellogg's and Uncle Ben's

Hot Chicken Salad  made by Andrea

2 cups cut up cooked chicken (I used breasts only)
1 cup cooked Uncle Ben's Rice
1 can Campbell's Cream of Mushroom Soup
1 tsp. minced onion
1 cup celery, cut up
1 tsp. lemon juice
1/2 cup sliced water chestnuts
1 cup Kellogg's corn flakes - crushed
1/2 cup sliced almonds

Saute the celery for a few minutes until tender.  Mix the cooked chicken, rice, soup, minced onion, celery, lemon juice, and water chestnuts in a large bowl.  Put into a greased casserole and then top with the corn flakes and almonds.  Bake at 350 degrees for 25-30 minutes or until hot.  You can make this ahead and bake when you are ready to serve but do not add the cornflakes and almonds until you are ready to bake.  Cook's note - I usually double this recipe as it does not make a lot, everyone loves it, and it is delicious the next day warned up. 

Kraft and Prego

Chicken Parmigiana made by Mary Ann

I apologize that I do not have a picture.  I think I took one but when I went to do the blog it disappeared.

6 to 8 chicken breasts

1 (13 oz) jar Prego Italian sauce

Fresh mushrooms, sliced

Shredded Kraft mozzarella cheese

1/2  cup Kraft Parmesan cheese

Arrange one layer of chicken in a slow cooker.  Pour half of the sauce over the top.  Add a second layer of chicken and then add the remaining sauce, along with the mushrooms on top.  Cover and cook on low for 5-7 hours, or until chicken is tender but not too dry.  Add mozzarella cheese and Parmesan cheese on top and cook for another 15 minutes. 

Skyline, Philadelphia, and Tostitos

 Skyline Chili Dip made by Barb

12 oz. Philadelphia cream cheese 
1 15 oz. can Skyline chili
1/4 cup diced onions
12 oz. shredded mild cheddar cheese

Spread the cream cheese evenly on the bottom of a 9 x 12 dish.  Sprinkle on diced onions and then pour the chili over the onions.  Cover with the cheese.  Microwave on high for 2 minutes or until cheese is melted and let stand before serving.  If you prefer to use the oven heat at 350 degrees for 10 minutes.  Let stand before serving.  Serve with Tostitos chips or scoops.

Campbell's and Ore Ida

Cheesy Potatoes made by Kathy

2 lb bag Ore Ida frozen hash browns
1 cup chopped onion
1 stick melted butter
1 pint sour cream
1 can cream of chicken soup
8 oz. shredded cheddar cheese
1 cup crushed potato chips

Combine the first 6 ingredients and sprinkle the potato chips on top.  Bake at 375 degrees for 1 hour.

Knorr's and Hellmann's

Knorr's Spinach Dip made by Lori

1 package spinach, cooked and drained
1 package of Knorrs salad dressing
1 pint sour cream
1 cup Hellmann's mayonnaise

Mix all the above together.  Hallow out a round pumpernickel loaf of bread and put the dip inside.  Serve with the bread and fresh veggies.  Thank you Lyndsey and  Suzie for the lovely picture and for helping us this summer.  We will miss you while you go back to high school

Wishbone, San Giorgio, and Kraft

Pasta Salad made by Sandi

12 oz. Wishbone Italian Dressing

16 oz. San Giorgio rotini pasta

8 oz. Kraft chunk cheese, cut into 1 inch cubes, any flavor

1 cup black olives

3/4 cup sliced green peppers

3/4 cup sliced carrots

1 cup hard salami or ham, cut into 1 inch chunks

dash of salt, pepper, dried basil, and oregano

Kraft Parmesan cheese 

Cook the pasta and drain.  Add all the other ingredients to pasta.  Let set overnight.  Stir before serving and sprinkle with Parmesan cheese

Thank you Brandon and Kailen for the beautiful smiles and nice picture.  We are so happy you helped us this summer.

Campbell's and Durkee

Green Bean Bake made by Kathy

1 can Campbell's cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash pepper
4 cups cooked cut green beans
1 can (2.8 oz.) Durkee french fried onions

Mix the soup, milk, soy sauce, beans and 1/2 of the can of onions and put into a 1 1/2 qt. casserole dish. 
Bake at 350 degrees for 25 minutes or until hot.  Stir and sprinkle the remaining onions over the top.  Bake 5 more minutes or until onions are golden.

Philadelphia and Nabisco

Hot Pepper Dip made by Diane

Top a brick of Philadelphia cream cheese with a jar of hot pepper jelly.  Serve with Triscuits or your favorite crackers,

Eagle Brand and Nestles

Festive Fudge made by Sandi

3 cups (18 oz) Nestle's semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
dash of salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 tsp. vanilla extract.

Thank You and Pillsbury

Mixed Berry Crisp made by Lori

1 can of thank you brand blueberry pie filling
1 pint sliced strawberries
1 yellow cake mix
1 egg
1 stick butter
cinnamon

Mix the strawberries and blueberries and put on the bottom of an oblong Pyrex baking dish.  Add the egg to the cake mix and put on top of the fruit.  Melt the butter and drizzle on the top.  Sprinkle cinnamon on top and bake for 35 minutes at 350 degrees.

Hershey's, Gold Medal and Jif

Peanut Blossom Cookies made by Barb

1 3/4 cup Gold Medal flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup Jif peanut butter
2 Tbsp. milk
1 tsp. vanilla
1 egg
sugar to roll balls in
48-54 Hershey kisses

Preheat oven to 375 degrees.  Add flour, sugar, brown sugar, soda, salt, shortening, peanut butter, milk, vanilla, and egg in a large bowl and beat at low speed until a stiff dough forms.  Shape into 1" balls and roll in sugar.  Place 2" apart on an ungreased baking sheet and bake for 7-8 minutes or until set.  Remove from oven and immediately place candy kiss in the middle pushing down just slightly.  Remove to cooling racks.  Makes about 4 - 4/12 dozen cookies

3 Lovely Lunch Ladies have August birthdays so we had a cake and sang to them.  Happy Birthday to Lori, Connie, and Andrea.  History shows a lot of brilliant people were born under the sign of Leo!

SIX INGREDIENT OR LESS RECIPES

Mini Rubens made by Kathy

Party rye bread
Thousand Island Dressing
Corned Beef
Sauerkraut
Swiss Cheese

Heat the above until cheese melts.

Kielbasa and Veggies made by Stacey

1 package Kielbasa
1 package frozen veggies
1 large potato (cubed)
onions to taste
lemon pepper seasoning
1/2 stick butter or margarine (small chunks)

Slice the Kielbasa.  Put Kielbasa, veggies, potatoes, and onions in a pan.  Season with the lemon pepper mix well.  Dot top with butter.  Cover and cook for 45 minutes at 400 degrees.

Beef Burgundy made by Judi

1 lb top round steak, cut into bite size pieces (any beef will do)
1 packet dry onion soup mix
3/4 cup burgundy wine
1 can cream of mushroom soup
12 fresh mushrooms, cut into slices or chunks.

Brown meat in non-stick pan and sprinkle with dry soup.  Mix wine and mushroom soup and pour over the beef.  Add the mushrooms and bring to a boil.  Reduce the heat and cover and simmer for 30-45 minutes.  Serve over buttered noodles.  Cooks note:  I added a little more wine and about 1/4 cup water after about 10 mins.  You could use reduced fat/sodium mushroom soup. 

Clambake made by Stacey

8 - 10 pieces of chicken ( a mix is nice, legs, thighs, breasts)
2 bottles clam juice
1-2 cans of chopped clams, juice and all
2-3 sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 can of corn (optional)

Preheat oven to 400 degr4es.  Arrange pieces of chicken in a large roasting pan.  Pour clam juice over, then sprinkle chopped clams over the top.  Arrange pieces of sweet potatoes around the chicken.  Dot the top with butter.  Season with pepper.  Cover and bake for 45 minutes.  Uncover and roast another 20 minutes.

Crisscross Potatoes made by Andrea

Potatoes
Butter
Parmesan Cheese
Salt and Pepper
Paprika

Scrub baking potatoes and then cut in half lengthwise.  Make diagonal slashes, about 1/8 inch deep in cut surfaces of potatoes, forming a crisscross pattern.  Brush cut surfaces with melted butter.  Season with salt and pepper and then top with Parmesan cheese.  Arrange in a baking dish and bake at 350 degrees for 45 minutes.  Sprinkle potatoes with paprika and continue baking for 10-15 minutes.  Cook's note:  I brush on more butter and Parmesan about half way through the cooking time. 

Brown Rice Salad with Mango Chutney Dressing made by Kathy

2 cups uncooked long-grain brown rice
1 cup Major Grey's mango chutney
1/4 cup olive oil
2 large unpeeled Granny Smith apples, cored, cut into 1/3 inch cubes
2 cups thinly sliced celery
1 cup golden raisins (about 5 oz.)
1/4 cup finely chopped fresh mint
1/4 cup chopped toasted slivered almonds

Cook rice in large pot of boiling slated water until tender but still firm to bite, about 35 mins.  Drain well.  Transfer to large bowl and cool.  Whisk chutney and oil in small bowl to blend for dressing.  Add apples, celery, raisins, mint, and almonds to rice.  Toss to combine.  Add dressing, toss.  Season with salt and pepper.  Can be made 2 hours ahead and let stand at room temperature. 

Rice Salad made by Diane

2 cups basmati or whole grain rice, depending on your preference
6 cups water
2 bell peppers, colors of your choice, depending on how you want the salad to look
olive oil
1 package frozen green beans
1 package frozen endamame
spices of your choice

Cook rice in water with salt for about 20 mins, until done.  While still warm, add olive oil to keep it from sticking and for flavor.  Cook beans and endamame according to package directions.  Mix with rice.  Add salt and pepper and spices to taste (I use fresh tarragon).  Serve at room temperature.

Ambrosia Salad made by Andrea (also known as Five cup Salad)

1 cup mandarin oranges
1 cup crushed pineapple
2 cups mini marshmallows
1 cup flaked coconut
6 ounces sour cream

Combine all the above ingredients and stir until mixed well.  Refrigerate until cold and then serve.

Fudge Crinkles made by Andrea

1 (18 oz.) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable
2 large eggs
confections sugar

Preheat oven to 350 degrees.  Stir by hand the cake mix, oil, and eggs until a dough forms.  Dust hands with confectioners sugar and shape the dough into 1" balls.  Roll balls in confectioners sugar and place 2 inches apart on ungreased cookie sheets.  Bake for 8-10 minutes or until center is just set.  Remove from pans after a minute or so and cool on wire racks. 

Blueberry Cobbler made by Sandi

1/4 cup butter or margarine, softened
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
2 cups fresh or frozen blueberries (or any other fruit)
3/4 cup raspberry or apple juice
ice cream or whipped cream, (optional)

In a mixing bowl, cream the butter and sugar.  Combine the flour and baking powder; add to the creamed mixture alternately with the milk.  Stir just until moistened.  Pour into a greased 1 1/2 quart baking pan.  Sprinkle with blueberries.  Pour juice over all.  Bake at 350 degrees for 45-50 minutes or until golden brown.  Serve warm; top with ice cream or whipped cream if desired.  Makes 6-8 servings.