Chicken and Stuffing Skillet

Ingredients:

1 tbsp. butter

4 skinless, boneless chicken breasts halves

1 box (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1/2 cup milk

1/2 cup shredded Cheddar cheese

Directions:
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.

Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes.

Return the chicken to the skillet. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the cheese. Cover and cook over medium heat until the mixture is hot and the cheese is melted.

Serves 4.

Source: Campbell's Kitchen

Country Scalloped Potatoes

Prep Time: 15 min.
Bake Time: 1 hr. 10 min.
Stand Time: 10 min.

INGREDIENTS

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

1 can (10 1/2 ounces) Campbell's® Chicken Gravy

1 cup milk

5 medium potatoes, peeled and thinly sliced (about 5 cups)

1 small onion, thinly sliced (about 1/4 cup)

2 1/2 cups diced cooked ham

1 cup shredded Cheddar cheese (about 4 ounces)

DIRECTIONS

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.



Source: Campbell Soup

Pork Roast With Garlic And Rosemary

3 lb. pork roast
2 cloves garlic, slivered
1 tsp. rosemary
Salt and pepper

Score fat with a sharp knife.

Make small slashes in several places and insert slivers of garlic.

Rub surface with rosemary.

Sprinkle with salt and pepper.

Place roast in a shallow pan.

Bake at 375 for about 45 minutes per pound.

Source:
Easy Does It Cook Book - A Five (Or Less) Ingredient Cookbook

World's Best Chocolate Chip Cookies

This recipe is said to have come from a famous cookie maker


3/4 cup sugar
1 cup brown sugar
1 cup butter
1 Tbs. vanilla extract
2 eggs, slightly beaten
3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
3 cups semi-sweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350 degrees

In a large bowl, combine the white and brown sugars.

Add butter and cream together with the sugar.

Add vanilla and eggs, mixing well.

In a separate bowl, sift the flour, baking soda and salt together.

Add dry mixture to the creamed mixture.

Mix well; the dough will be stiff.

Add the chocolate chips. Add nuts, if desired.

Line cookie sheets with baking parchment or wax paper.

Using a small ice cream scoop, drop dough onto the cookie sheets.

Bake 10-12 minutes.

Remove from oven and cool on wire racks.

Yield: 2-3 dozen



Variations on World's Best Chocolate Chip Cookies

Start with the basic World's Best Chocolate Chip recipe above, and
making substitutions or additions as called for. All variations
should be baked in a preheated 350F oven for 10-12 minutes, unless
otherwise stated.

Creme de Menthe Chocolate Chip Cookies
Substitute 2 tablespoons Creme de Menthe liqueur for 1 tablespoon
vanilla, and substitute 3 cups mint chocolate chips for the 3 cups
semi-sweet chocolate chips.

Butterscotch Beauties
Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.

Chunky Peanut Butter Chip Cookies
Substitute 3 cups peanut butter chips and 1 cup chopped peanuts for 3
cups semi-sweet chocolate chips.

Kiss Your Cookies
Prepare dough as directed for basic recipe. Form a ball of chocolate
chip dough around a Hershey's Chocolate Kiss. Roll dough in your hand
to form a ball and bake on cookie sheet for 9-11 minutes at 350.

Amaretto Almond
Substitute 1/2 tablespoon almond extract and 2 tablespoons Amaretto
for the 1 tablespoon vanilla. Add 1 cup sliced almonds plus chocolate
chips to cookie dough. (If you do not want to use liqueur, substitute
1 tablespoon almond extract for the 1 tablespoon vanilla.)

Kahlua Chocolate Chip
Substitute 3 cups milk chocolate chips for the semi-sweet chocolate
chips and substitute 3 tablespoons Kahlua liqueur for 1 tablespoon
vanilla.

Caramel Kings with Nuts
Reduce flour to 2-1/2 cups. Substitute 20 Kraft caramel candy pieces
for the 3 cups semi-sweet chocolate chips. Chop each caramel into 8
small pieces. Mix chopped caramels with 1 cup chopped nuts and stir
into prepared cookie dough.

Triple Chocolate Delight
Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate
chips and 1 cup white chocolate chips for the 3 cups of semi-sweet
chocolate chips.

Raisinette Dreams
Substitute 2 cups Raisinettes for 3 cups semi-sweet chocolate chips.

Reese's Peanut Butter Chocolate Chip Cookies
Substitute 1-1/2 cups Reese's Peanut Butter Chips and 1-1/2 cups
semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add
1 cup chopped peanuts, if desired.

Heath Bar Cookies
Substitute 6 Heath Bars (original or soft and chewy style) for 3 cups
semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack.
Use 3 packs, or 6 small bars.) Cut each bar into 12 pieces before
adding to prepared cookie dough.

Chewy Gooeys
Substitute 10 Kraft caramels and 2 cups large semi-sweet chocolate
chips for the 3 cups semi-sweet chocolate chips. Cut each caramel
into 4 thin slices before adding to prepared cookie dough.


SOURCE:
Cookies! The Collector's Series/Volume 26
The American Cooking Guild