1 can 49 1/2 oz. of Swanson Chicken Broth 1/4 tsp. pepper 3 small onion sliced 3 celery stalks sliced 10 medium potatoes (about 3 lbs.) Peel and slice potatoes to about 1/4″ thick 2 c. milk In saucepan, combine broth, pepper, onions, celery and potatoes Heat to a boil; reduce heat to low. Cover… Continue reading Swanson Skinny Potato Soup
Month: May 2025
Swanson Roasted Beef Pan Gravy
1 can 14 1/2 oz Swanson Beef Broth 3 T. flour in roasting pan or skillet gradually mix flour into broth until smooth over medium heat; cook until mixtures boils and thickens stirring constantly. Serves 4.
Original Ranch Pork Chops
1 1 oz. Hidden Valley Original Ranch Dressing Mix 1/4 tsp. pepper 6 pork chops 3/4″ thick Mix together the dressing mix and pepper. Rub mixture on both sides of pork chops. Arrange pork chop in a single layer on baking pan or broiler rack. Bake at 450 degrees for 20 -25 minutes. Makes 4… Continue reading Original Ranch Pork Chops
Herb Marinated Chicken
1 can 10 1/2 oz. Campbell’s Condensed Chicken Broth 3 T. lemon juice 1 tsp. each dried basil and thyme leaves crushed 1/8 tsp. pepper 2 lbs. chicken parts Mix broth, lemon juice, basil, thyme and pepper in a non-metallic dish. Add the chicken and refrigerate 30 minutes. Broil on a rack 6″ from the… Continue reading Herb Marinated Chicken
Bisquick Bacon Cheddar Biscuits
2 C. Bisquick baking mix 2/3 C. milk 1/2 C. shredded cheddar cheese 2 T. melted butter 1/8 tsp. garlic powder Heat oven to 450 degrees. MIx together the Bisquick, milk and cheese to form a soft dough. Drop by 9 individual spoonful’s onto a ungreased baking sheet. Bake 8-10 minutes. Mix butter and garlic… Continue reading Bisquick Bacon Cheddar Biscuits
Green Bean Casserole
1 can cream of mushroom soup 1/2 C. milk 1 tsp. soy sauce (optional) Dash of pepper 4 C. cooked cut green beans 1 1/3 C. French fried onions Mix soup, milk, soy sauce, pepper, green beans and 2/3 C onions in a 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes or… Continue reading Green Bean Casserole
Flag Cake
2 pints strawberries 1 package 10.75 oz. Sara Lee Pound Cake cut into 10 slices 1 1/3 C. blueberries. divided 1 tub 8 oz. cool whip thawed Slice 1 C. of strawberries and set aside. Halve the remaining strawberries. Line the bottom of the 12 x 8 inch baking dish with the pound cake slices.… Continue reading Flag Cake
Impossible Lasagna Pie
1/2 C. Ricotta Cheese 1 lb. Ground Beef 1 C. Shredded Mozzarella Cheese 1/2 tsp. salt 1/2 tsp dried oregano 1 6 oz. can tomato paste 1 C Milk 2 Eggs 1/2 C. Bisquick Baking Mix Preheat oven to 400 degrees. Spread ricotta cheese in a greased 9″ pie plate. Cook ground beef and drain,… Continue reading Impossible Lasagna Pie
Quick & Easy Pumpkin Cupcakes
1 pkg. spice cake mix 1 can (15 oz.) Libby’s Pure Pumpkin 3 Lrg. eggs 1/3 C. vegetable Oil 1/3 C. Water 1 container (16 oz.) cream cheese frosting Blend cake mix, pumpkin, eggs, oil and water in a large mixing bowl on medium speed for 2 minutes Pour batter into 24 paper-lined muffin cups.… Continue reading Quick & Easy Pumpkin Cupcakes
Holiday Brunch Casserole
1 Pkg. Jimmy Dean Sausage (cooked, drained and crumbled) 4 1/2 C. cubed day-old bread 2 C. shredded cheddar cheese 10 eggs slightly beaten 4 cups milk 1 tsp. dry mustard 1 tsp. salt 1/4 tsp. onion powder Pepper to taste 1/2 C. sliced mushrooms (optional) 1/2 C. peeled, chopped tomatoes (optional) Place bread in… Continue reading Holiday Brunch Casserole