Green Bean Casserole

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

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans (I like soggier beans so I used french beans from a can - needed 1.5 cans)

1 1/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.
  

Loaded Mashed Potatoes

1 – Five lb Bag of Red Potatoes, quartered skin on

Butter

Milk

8 oz Sour Cream

1-2 cups Shredded Cheddar Cheese

Crumbled Bacon

Chives

Lawry’s Seasoned Salt

Pepper

¼ teaspoon Garlic Powder

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

Drain the potatoes, and add the butter & milk. Mash until the butter is melted. Mix in the rest of the ingredients and serve.

Ice Box Cookies by Chrissy's G'ma

2 eggs

½ cup white sugar

½ cup shortening

¼ teaspoon salt

1 ½ teaspoon cinnamon

½ cup brown sugar

2 cup flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup chopped nuts

Mix all ingredients together in a bowl.

Roll mixture in wax paper and twist the edges.

Put in refrigerator.

After at least a half hour, take out and slice.

Bake at 375^o for 7-10 minutes.

Pistachio Bread by Chrissy's Mama

1 package white cake mix

½ cup water

1 package pistachio pudding

4 eggs

½ cup oil

½ cup sour cream

½ cup sugar

Mix all ingredients together in a bowl.

Grease 2 bread pans & pour a quarter of mixture in each pan.

In another bowl mix 2 t sugar & 2 t cinnamon.  Shake half of sugar mixture over batter in each pan.  Pour rest of batter over sugar mixture in each pan.

Bake at 350^o for 45-55 minutes.

Creamy Carrot Soup

Prep Time: 15 min
Cook Time: 40 min
Ready In: 55 min
Servings: 10

INGREDIENTS

• 1 cup chopped onion
• 1/4 cup butter, cubed
• 4 1/2 cups sliced carrots
• 1 large potato, peeled and cubed
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon ground ginger
• 2 cups heavy whipping cream
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

DIRECTIONS

1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Pumpkin Pie Crunch

1 can (14 oz) pumpkin puree (not pie filling)

2 eggs

1 1/2 cups evaporated milk

1 1/3 cups granulated sugar

1 Tablespoon pumpkin pie spice

1/2 tsp salt

1 pkg yellow cake mix

1 1/4 cups coursely chopped pecans ( I used walnuts)

1 cup butter, melted

Cool Whip

In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended. Pour into prepared pan. (13 x 9 greased) Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix. Drizzle melted butter over nuts, moistening dry mixutre as much as possible. Bake 50 to 60 minutes at 350 degrees or until set and golden. Cool at least 1 hour in pan on a wire rack before serving. Serve with shipped cream. Store leftover dessert in refrigerator.

-Andrea

Green Bean Casserole

1 pound green beans, ends trimmed

1 tablespoon olive oil

8 ounces sliced mushrooms

2 cloves garlic, minced

2 teaspoons chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

1/3 cup brandy or cognac

1/3 cup red wine

1/3 cup chicken broth

Fried Onions

Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.  Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.  Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.  Top with fried onions before serving.