Tater Topped Casserole

What You Need:
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish.
MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes.
BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

Kraft Kitchens Tips
Healthy Living
Save 50 calories and 7 grams of fat per serving, by preparing with lean ground beef, reduced-fat condensed cream of mushroom soup and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Substitute
Substitute frozen peas or frozen corn for frozen mixed vegetables.

Prep Time: 15 min Total Time: 1 hr Makes: 6 servings, 1 cup each.

Recipe Bio: One night the missionaries called and asked what time we wanted them over for dinner. I was perplexed because we hadn't signed up and I hadn't planned on feeding them that night. I knew they needed to be fed so I was talking to a friend about what food I had in the house and we decided that this recipe would be what I made for them. It was a hit and now we make it often.

Becky’s Enchilada’s

Preheat oven to 350 degrees
Mix in a large bowl:
3-4 Chicken breasts, seasoned with Lawry’s, broiled and cut into bite size pieces
2 cans Cream of Chicken soup
2 cans chopped green chilies
1 16 oz container of sour cream
½ packet of taco seasoning mix
1 large can of enchilada sauce
½ lb Colby jack cheese (Save ¼ to ½ of the cheese to sprinkle on top)

You will also need about 1 package of corn tortillas

Directions:
Spread a layer of the mixture on the bottom of a 9x13 pan, layer with corn tortillas, then mixture and then more tortillas. Repeat about 3 times and make sure you end with the mixture on top. Sprinkle with remaining cheese. Cover with foil and bake for 30-40 minutes at 350 degrees.

Dirt Pudding

2 Small boxes Vanilla Instant Pudding
8 oz tub Cool Whip
1/2 Stick Butter
Oreo Cookies
8 oz Cream Cheese
1 Cup Powdered Sugar

1) Crush cookies. Reserve 1 Cup. Add Melted Butter. Press into 9x13 pan and refigerate.

2) In a very large bowl, mix softened cream cheese, powdered sugar and cool whip.

3) In another bowl, mix pudding mix according to recipe (minus 1 Cup milk), we think.

4) Mix pudding with cream cheese mixture and pour over crust.
5) Sprinkle remaining cookies over top.

Recipe Bio: Made for us by Cathy Cook, THANKS CATHY!

Original Caramel Corn

1 Cup Sugar
1 Cup Karo
1 can Sweetened Condensed Milk
½ cup Butter

Stir in saucepan until softball stage and pour over popcorn.

Recipe Bio: Ruth made this for New Years Eve one year and it is GOOD!

Maridyn's Caramel Popcorn

1 Cube Butter (1/2 Cup)
1 Cup Karo
1 Can Sw. Condensed Milk
2 2/3 C Brown Sugar

Mix together in pot, Boil for 1 minute pour
over 4 bags of popped microwave popcorn

Recipe Bio: This is our FAVORITE Caramel Popcorn recipe. Maridyn made it for us when Katie joined our family in 2007. We still like the original recipe too. It depends what you are in the mood for.

Andes Mint Cookies

1 Box Devils Food Cake mix
2 eggs
1 Cup Chocolate Chips
½ Cup oil

Mix together. Bake @ 350 Degrees for7-8 Mintues.
While warm, place Andes Mint on top and let melt.
Spread with back of spoon when melted.
Let harden and ENJOY!

Recipe Bio: Made for us by Cathy Cook in 2005

Peanut Butter Easter Eggs

Ingredients:
1 16oz package of Powdered Sugar
1 C Creamy Peanut Butter
1/4 Cup Butter
2 Tbsp Milk
8 oz melting Chocolate ( can use Milk Chocolate to dip)
4 oz melting chocolate for decorating (white or other colored Chocolates for decorating optional)
Sprinkles (Optional)
Directions:
In a mixing bowl, combine powdered sugar, peanut butter, butter and milk (if needed for moisture....mmm so moist) until blended. Shape mixture into two 1/2lb eggs or make a bunch of smaller eggs. Freeze eggs for about 1 hour.

Take eggs out of freezer. Melt about 1-2 cups at a time of the melting chocolates in microwave on high stirring every thirty seconds until smooth. Stick a long tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. Decorate the egg to suit your fancy (ohh, I'm fancy now!) I used white chocolates and other colors by melting in microwave and then placing in a ziploc bag. Then cut the corner of the bag and drizzle over the eggs. This was a very fun recipe to do as a family, even the little ones had fun decorating their eggs.

Serving size about 16 small eggs.
Recipe Bio: From the RS Recipe exchange at Cindy Cambell's house. Delish!