Broccoli and Pasta Bianco

from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 25 min.


Ingredients:
1 pkg. (1 pound) uncooked penne pasta (about 6 cups)
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese


Directions:
Heat the oven to 350°F.

Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli well in a colander.

Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.

Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.



Serves 8.

Cherry Cheese Pie

This recipe comes from the Eagle Brand Milk label and has been one of my favorite recipes for as long as I can remember. Very convenient recipe when I want to make something that is awesome and easy . . .



9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy.

Gradually beat in milk until smooth.

Stir in lemon juice and vanilla.

Pour into prepared crust.

Chill 3 hours or until set.

Top with pie filling before serving.

Refrigerate leftovers.

Buffalo-Style Chicken Nachos

Serves: 6
Prep. time: 5 minutes
Cooking time: 5 minutes

- 2 cups diced cooked chicken
- 1/3 cup FRANK'S® RED HOT® Sauce
- 2 tablespoons melted butter
- 1 bag (10 ounces) tortilla chips
- 2 cups Shredded Cheddar cheese, or Monterey Jack cheese

In bowl, toss chicken with RedHot Sauce and butter. Layer chips, chicken
mixture and cheese in baking dish.

Bake nachos at 350F for 5 minutes until cheese is melted. Garnish as
desired.

Splash on more Red Hot Sauce to taste.


Source: FRENCH'S® Cookbook

Easy Pina Colada Coffee Cake

1-1/2 cups Bisquick
1/2 cup Sugar
1 cup crushed pineapple, packed in fruit juice, drained, with 1/3 cup
liquid reserved
1/4 cup sour cream
2 tablespoons water
1 tsp coconut extract
1 tsp rum extract
2 TBS flaked coconut


Preheat oven to 375 degrees

Spray an 8x8 baking pan with butter-flavored cooking spray. In a
large bowl, combine the Bisquick and sugar. Add pineapple, reserved
pineapple juice, sour cream, and water. Mix gently just to combine.
Stir in coconut and rum extracts.

Evenly spread batter into prepared baking dish. Sprinkle coconut
evenly over the top.

Bake for 30 to 35 minutes or until a toothpick inserted into the
center comes out clean.

Place baking dish on a wire rack and let cool for at least 15
minutes.

Cut into 8 servings