Cream Cheese-Bacon Crescents

Ingredients:

1 tub (8 oz) Philadelphia Chive & Onion Cream Cheese Spread

3 slices bacon, cooked and crumbled

2 cans (8 ox each) refrigerated crescent dinner rolls

Shredded cheddar cheese

Preparation Instructions: 

Heat oven to 375 degrees.

Mix cream cheese spread, bacon, and as much cheddar as you want until well blended.

Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.

Bake 12-15 min. or until golden brown. 

Serve warm. 

Hot Spinach Dip

Ingredients:

3 packages of cream cheese softened

1 frozen chopped spinach cooked and drained

1 package of  knor or lipton dry vegetable soup mix

1 cup of mayo (give or take)

garlic powder according to your taste

1/2 stick of butter

Preparation Instructions: 

Combine and heat through and then add a cup of mozz. cheese and stir throughout.

Bacon, Double-Cheese & Onion-Stuffed Burgers

Ingredients:

4 slices Bacon
1 onion
1/2 cup Shredded Cheddar Cheese
1 lb. ground beef
4 cheese Singles
4 hamburger buns

Preparation Instructions: 

HEAT grill to medium-high heat.

COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.

REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.

CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.

GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.

Chicken and Biscuits

Ingredients:
2 pkg. frozen peas
4 c. cooked chicken
2 c. condensed cream of chicken soup
1 c. sour cream
1 c. milk
1 tsp. salt
1 tsp. pepper
biscuits
2 1/2 c. shredded Cheddar cheese 

Preparation Instructions:
Heat oven to 425 degrees. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare biscuits. Pour hot chicken mixture into two 11 3/4 x 7 1/2 x 1 3/4 baking dishes. Sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, and biscuits are browned. About 25-30 minutes. 

10 servings.
Note: You can also use rolled biscuits from the can to make it go faster. But we think homemade biscuits are much better!

Granny's Chicken Casserole

Ingredients:
About 8 c. cooked, deboned chicken, chopped
12 slices cubed white bread
2 c. milk
1 c. mayonaise
2 can cream of chicken soup
3 c. shredded cheddar cheese
Saute: 1 c. celery; 1 c. onion; 1 c. bell pepper


Preparation Instructions:
Mix all together. Put into 2 greased 9x13 pans. Bake at 350 degrees for 45 minutes.

Mexican Chicken Pizza

Ingredients:

1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks

1-1/2 cups Thick 'N Chunky Salsa

1 ready-to-use baked pizza crust (12 inch) (we make homemade) :)

1/2 cup red pepper strips

1 tsp. chopped fresh cilantro (I didn't use this ingredient)

1-1/2 cups Shredded Mozzarella & Cheddar Cheese

Preparation Instructions:

HEAT oven to 400ºF.

COOK chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.

SPOON onto crust; top with remaining ingredients.

BAKE 10 to 15 min. or until cheese is melted.

Ruby Tuesday Potato Cheese Soup

Ingredients:

10 large russet potatoes
½ cup + 2 tablespoons finely minced celery
1/3 cup finely minced onion
1/3 cup grated carrot
10 cups chicken broth
5 tsp. salt
10 tsp. white vinegar
½ cup + 2 tablespoons flour
7 ½ cups milk
5 cups shredded cheddar cheese
1/3 cup shredded Monterey jack cheese
10 slices bacon, cooked
1/3 cup chopped green onion

Preparation Instructions:

1. Peel potatoes and chop them into bite-size pieces— you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.
2. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
3. Whisk together the flour and milk in a medium bowl.
4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened.
5. Add cheddar cheese to soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.
6. To serve, spoon the soup into bowls. Divide the remaining cheese and sprinkle on the soup.
      Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup
      with chopped green onion.

Cracker Barrel Hash Brown Casserole

Ingredients:
1 26-ounce bag frozen hash browns
2 cups shredded Colby cheese (or cheddar)
1/4 cup minced onion
1 cup milk
½ cup beef stock or broth

2 tablespoons butter, melted

Dash garlic powder

1 tsp salt

1/4 tsp ground black pepper

Preparation Instructions:

1. Preheat the oven to 425 degrees F.

2. Combine the frozen hash browns, cheese, and onion in a large bowl. 

3. Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.

4. Heat the remaining butter in a large, ovenproof skillet over high heat. 

5. When skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

6. Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

Tidbits:

If your skillet isn’t ovenproof (because it has a plastic handle, for example), you can also spoon the potatoes into a glass 9X9-inch baking dish and microwave the potatoes until they are hot and the cheese has melted. Then put that baking dish into the 425 degrees F oven until the surface of the hash browns has browned.

    If you can’t find Colby cheese, you can also use Cheddar cheese for this recipe. Colby, however, is preferred.