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!