Read the Back of the Package...Savory Best Recipes easy peasy

I have this terrific cookbook that has all recipes from the back of packages..They are recipes food companies offered. They're time-honored recipes that came from a real person's kitchen, a recipe that someone made and ate themselves for years. It could just be that these recipes are so simple and basic. And sometimes simple and basic is just plain delicious. A recipe like that is bound to be interesting and delicious..so you know they are good... try a few...bet you will find a few favorites

 

 

 

Sausage Cheese Balls

 

1 lb. bulk sausage meat
2 cups Bisquick
1/4 cup water
2 cups cheddar cheese, grated

Mix and form into small balls. Bake on greased sheet 25 minutes in a preheated 350°F oven.

 

(I have made this recipe using a pound of bacon cooked crisp and crumbled...and it is delish!!!)

 

 

 

 

Chicken Broccoli Crescent Bake

 

3 oz. cream cheese
10 3/4 oz. cream of chicken soup
2 (8 oz.) cans Pillsbury Quick crescent dinner rolls
9 oz. frozen or fresh broccoli, chopped & cooked
2 c. cooked chicken
3-4 slices American cheese

Cream the can of soup and cream cheese together. Add broccoli and chopped up chicken. Roll out 1 can of rolls (making 2 long rectangles). Spread filling in the middle of the rectangles leaving about 1/2 inch on all sides.Break sandwich cheese into strips. Lay across top of filling. Unroll second can and place on top of each rectangle and seal the edges together. Follow baking directions on crescent roll and bake until brown.

 

 

 

 

Crescent Bacon-Cheese Tartlets

 

Crescent Recipe Creations™ makes quick work of bite-size pastry cups filled with a classic flavor combination.

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

Heat oven to 375°F.If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.Note: Keep refrigerated dough in the fridge until you’re ready to use it; cold dough is much easier to work with. Have all the other ingredients ready to use.High Altitude (3500-6500 ft): No change.Makes 12 appetizers.© 2008 and ®/™ General Mills, used with permission. 

 

Knorr Spinach Dip

(I so love this...omg ..it's one of those foods I can eat till I want to explode.. and trust me, I'm not the only one..the bread is essential in my opinion..however some people do eat this with cut veggie...pfft!!!)

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

(this is another recipe you can enhance with bacon...simple mix in about 6 slices of cooked crunbled bacon...or REAL bacon bits)

Hot Bacon and Swiss Dip with Pita Crisps

DIP:

1 (8 oz.) pkg. cream cheese
1/2 c. Miracle Whip salad dressing
4 oz. Swiss cheese, shredded
2 tbsp. green onion slices
8 slices bacon, crisply cooked, crumbled
1/2 c. buttery crackers, crushed

Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese and onions until well blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2 cups.

PITA CRISPS:

2 whole wheat pita bread rounds
3 tbsp. butter
1/4 c. sesame seed, toasted

Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with butter. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375 degrees for 8 - 10 minutes until crisp. Serve with hot dip.
 

Reuben Dip

9 oz. corn beef (4 pkgs. Carl Buddig corn beef)
8 oz. Swiss cheese, shredded
8 oz. Mozzarella cheese, shredded
16 oz. sauerkraut, drained & cut with scissors
3/4 c. Hellmann's mayonnaise
1/2 c. Thousand Island dressing, Kraft

Mix all ingredients and cook for 20 minutes. Dip with rye bread pieces or garlic bagel chips.

 

Shrimp Dip
 

1 1/2 lbs. shrimp, finely chopped and boiled
4 stalks celery, finely chopped
6 green onions
2 pkgs. onion dip
12 oz. cream cheese
1 pt. sour cream
1/2 tsp. Worcestershire sauce
2 tbsp. French's Thousand Island dressing
Salt, pepper, paprika

Combine shrimp, celery, green onions. Combine onion dip and sour cream, add softened cream cheese, and add to shrimp. Add salt, pepper, paprika to taste, Thousand Island Dressing and Worcestershire sauce. Chill and serve.

 

 

Knorr Crab Dip

 

1 pkg. (2.4 oz.) Knorr Leek soup mix
1 1/2 s. sour cream
1 tbsp. lemon juice
1/8 tsp. hot pepper sauce
1 pkg. (6 oz.) frozen crabmeat, thawed and drained
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. shredded Swiss cheese
1 tsp. dried dill weed

Stir together soup mix, sour cream, lemon juice and hot pepper sauce. Stir in crabmeat, artichokes, cheese and dill. Cover and refrigerate 2 hours. Serve with crackers. Makes 3 3/4 cups.

Cold Crab Dip

 

8 oz stick of Philadelphia Cream Cheese

8 oz container of Sour Cream

1 packet of Knorr dry Vegetable Soup Mix

Ketchup and Horseradish (Or pre-made cocktail sauce)

1 can of jumbo lump crab meat

1 box of regular Family Style Wheat Thins

 

Mix cream cheese, sour cream, and vegetable soup mix together in a large bowl. Once soft, spread over a serving plate (sometimes a 8 x 13 disposable foil tray with a lid works best for transporting).
Mix ketchup and horseradish together to make cocktail sauce (the more horseradish used, the more spicy the dip will be). Or use pre-made cocktail sauce. Spread this over the cream cheese mixture.
Place the crabmeat on top of the cocktail sauce.
Refrigerate until ready to serve.
Use wheat thins for dipping!

 

There were too many to pick from the Lipton Soup Company...so I added a lot!

 

 

Lipton Cream of Broccoli Soup

 

3 1/2 c. milk
1 (10 oz.) pkg. frozen chopped broccoli, partially thawed
1 env. Lipton chicken noodle soup mix with diced chicken meat
1 tbsp. flour

Bring 3 cups milk and broccoli to boiling point. Simmer, stirring occasionally for 5 minutes. Stir in Lipton noodle soup mix and flour blended with remaining milk. Bring to boiling point then simmer, stirring often 10 minutes or until soup thickens and broccoli is tender. Make 4 servings.

 

 

Lipton Onion Soup Baked Chicken

 

In a 9x13 inch baking dish, put 1 cut-up fryer. Over the top of chicken, sprinkle 1 package crushed dry Lipton onion soup mix. Cover and bake at 350 degrees, until the chicken is done. Mix equal parts of sour cream and gravy from the cooked chicken. Pour back over the chicken and serve with mashed potatoes or noodles.

 

Made this tonight for dinner and it was great! I used 5 whole boneless, skinless chicken breasts.  YUM

 

 

 

Lipton Onion Soup Potatoes

 

6 med. potatoes with skins on
1 pkg. Lipton onion soup
1/4 lb. butter
1 c. water

Slice potatoes in casserole and sprinkle with onion soup. Stir. Add butter and water. Bake at 350 degrees for 1 hour, uncovered. These potatoes can also be made in the microwave; cook for 15 minutes on High power

 

 

 

Lipton Fried Rice

 

2 tbsp. cooking oil
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten

In a large skillet, heat oil and saute rice until golden. Add soup mix, water and soy sauce. Cover and simmer for 20-25 minutes or until water is absorbed. Make a hollow in center of rice and quickly stir eggs into it until set, then mix with rice.

can add peas and/or carrots for flavor and color
 

 

 

Lipton Meatloaf

 

1 env. onion soup mix
2 lbs. ground beef
1 1/2 c. soft bread crumbs
2 eggs
3/4 c. water
1/3 c. catsup

Preheat oven to 350 degrees. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done

 

Lipton's Barbeque Sauce

 

1 env. Lipton onion soup mix
1 c. catsup
1 1/2 c. water
1/4 tsp. garlic powder
1 tsp. oregano
1 tbsp. Worcestershire sauce

For basting chops, steaks, chicken, kabobs, combine all ingredients in saucepan. Bring to boil; simmer 10 minutes, stirring frequently. About 2 cups sauce.

 

 

 

Lipton American Chop Suey

 

1 1/2 lbs. hamburger
1 can tomato sauce
1 can water
1 tbsp. salt
1 c. uncooked macaroni
1 tbsp. flour
1 pkg. Lipton soup mix

Cook macaroni in salted water, drain and place in casserole dish. Brown ground beef and drain. Add sauce, water, salt, flour and soup mix to hamburger and simmer about 10 minutes. Pour mixture over cooked macaroni, top with sharp cheese and bake about 25 to 30 minutes at 325 degrees.

 

 

Scalloped Potato Bake

 

3 tbsp. butter
3 tbsp. flour
2 c. milk
4 or 5 lg. potatoes (peeled and cut into slices)
1 lg. onion, chopped
1 c. cubed, cooked ham or cooked bacon pieces
1 tsp. salt
1/4 tsp. pepper
4 c. Kraft shredded cheddar cheese (1 lb.)

Melt butter in saucepan over low heat, add flour and stir until smooth. Cook 1 minute while stirring constantly. Gradually stir in milk while cooking over medium heat until thickened.Layer 1/2 potato slices, onion, ham, salt, pepper, cheese and white sauce in order given. Repeat second layer. Cover and bake at 350 degrees for 1 hour and 15 minutes. In order to save time, potatoes can be cooked on stove, also cheese can be melted in the white sauce.

(Yummy with bacon....just saying...a few chives sprinkled on top is even better

The only thing I did not measure is bacon and the cheese. I think you can ever have enough bacon and cheese.)

Broccoli, Spinach and Chicken Casserole

10-12 chicken tenderloins, fully cooked, diced
1-16 oz Green Giant frozen pkg broccoli, cooked
1-16 oz Green Giant frozen pkg spinach, thawed
1 can broccoli cheese soup
2 cups cheddar cheese
1/4 cup mayonnaise
1 tablespoon butter
salt and pepper to taste

Simmer chicken tenderloins until fully cooked. Than add the broccoli and the spinach to the pot and simmer for 10 more minutes. Drain.Dice chicken. Add everything back to pot and add remaining ingredients. Stir.Cover and bake in a 350°F oven for 1 hour.

Stuffing/Dressing

1 c. butter
2 c. chopped celery
1 c. chopped onion
1 tsp. poultry seasoning
1 1/2 tsp. sage
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
2 eggs, beaten
4 c. chicken broth
12 c. dry bread cubes

Saute celery and onions in butter until softened. Mix with spices, eggs and broth until well blended. Add crumbs; stir to blend. Cook in crockpot on high for 45 minutes; reduce heat to low for 6 hours. Optional: add browned Jimmy Dean pork sausage.

Hawaiian Stuffed Chicken Breasts

2/3 c. hot water
2 tbsp. butter
2 c. Stove Top in the canister chicken flavor stuffing mix
1 (8 1/4 oz.) can crushed pineapple in syrup
4 boneless skinless chicken breast halves, pounded 1/4 inch thick
1 med. green pepper or red, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1/4 tsp. ground ginger
 

Heat oven to 400 degrees. Mix hot water and butter in bowl, stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly on chicken, roll tightly. Secure with toothpicks. Place in 9-inch square pan with any remaining stuffing in center.Mix remaining pineapple and syrup, sugar, vinegar, and ginger. Spoon over chicken. Bake 30 minutes or until thoroughly cooked. Makes 4 servings.

note..you can add a slice of ham and cheese to each breast before rolling

Easy Stuffed Peppers

6 med. green peppers
1 lb. ground beef
2 tbsp. grated onion
1/2 tsp. salt
Dash of pepper
1 c. soft bread crumbs
1 egg, slightly beaten
1 can tomato soup

Cut tops off peppers. Remove stems and seeds, wash and turn upside down. Combine meat, onion, salt, pepper, bread, egg and 1/2 soup. Stuff peppers. Cover and boil in 1 to 1 1/2 inch salted water 30 minutes or until tender. Drain and add remaining soup on top when serving.

 

 

 

Top of the Stove Stuffed Shrimp

 

1 1/2 lbs. shrimp
30 Ritz crackers, crushed
1 1/2 sticks butter
1 dash hot sauce
1/2 tsp. Worcestershire sauce
Small clove garlic, finely chopped

Melt butter, add shrimp and cook until almost done. Add remaining ingredients, stirring constantly until crumbs turn a deep golden brown. Serves 6.

 

Velveeta Cheese Sauce

1 tbsp. butter
1 tbsp. flour
1 c. milk
1 1/2 c. cubed (1/2 inch size) Velveeta cheese
1/8 tsp. salt
1/2 tsp. sugar
Dash of pepper
Paprika

Melt butter in small saucepan. Remove from heat. Blend in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until beginning to boil. Add cubed cheese and continue to stir until cheese is melted. Remove from heat. Add salt, sugar, and pepper. Pour over cooked vegetables just prior to serving. Sprinkle with paprika.

This is AMAZING (not as amazing as Doug)! Instead of putting it over veggies, being the carb junkie that I am, I mixed it with rice. I made rice and cheese instead of Mac and Cheese. It was sooooo good!

Doug and cheese?? hmmm???