Philly Cheese Steak Onion Soup

INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1/2 teaspoon butter or margarine
1 boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips
1/4 teaspoon salt
Dash pepper
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup shredded provolone cheese (2 oz)
3 tablespoons chopped green bell pepper
DIRECTIONS

* 1Heat oven to 350°F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
* 2Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
* 3Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
* 4Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.

Heath Bar Pie
1 9-inch prepared graham cracker crust
3 c. caramel ice cream topping
1/2 c. milk
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
6 (14 oz) Heath bars, chopped

Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes. Let stand 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for at least 4 hours or until set. Let stand 15 minutes before cutting. Store leftovers in refrigerator.

Cheddar Potato Soup

3 medium potatoes, cubed
1 large onion, thinly sliced cubes
1 1/2 c. chicken broth
2 c. shredded cheese
salt and pepper to taste

Bring potatoes, onion and broth to boil. Simmer for 10 minutes or until potatoes are tender. Blend until potatoes are somewhat mashed. Add cheese and stir. Optional: add cooked broccoli.

Broccoli Puff

20 oz. frozen broccoli
3/4 c. Bisquick
1 1/2 c. shredded cheese
1 1/2 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter or margarine, softened

Partially cook the broccoli. Whisk together milk, eggs, salt, pepper, and butter. Add Bisquick, then cheese, then broccoli. Pour mixture into a greased 9x13 pan. Bake at 350* for one hour, or in a crock pot on low for four hours or until set.

Cheesy Potatoes

1/2 c. butter or margarine, melted
1/4 tsp. pepper
1 tsp. salt
1/2 c. onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheese
2 c. corn flakes, crushed
1/4 c. butter or margarine, melted

Mix all ingredients together except for corn flakes and last amount of butter. Pour mixture into a 9x13 pan sprayed. Top with corn flakes and drizzle with the melted butter. Bake at 350* for one hour. You can also put the mixture in a crock pot for 4 hours or until heated through.

Fresh Market Crispy Caprese Rollups

Last Update: 7/22 7:51 am
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Prepared by Angel Shannon
www.FreshMarketStores.com

Ingredients:

Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil


Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.

Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.


Rosemary-Balsamic Cream from www.epicurious.com

1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary


Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.

Copyright 2010 Newport Television LLC All rights reserved.

Kneaders Caramel Apple Sweet Bread

INGREDEIENTS

6 eggs

4 egg yolks

6½ Cups sugar

Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:

6 Tbsp butter

1 Cup oil

1½ Cups sour cream

Add above ingredients on low speed with a whisk for about 30 seconds, then add:

1 tsp. baking soda

1 tsp. baking powder

½ tsp. nutmeg

2 tsp. cinnamon

½ tsp. salt

4 Cups flour

Add above ingredients on low with a paddle, and mix until incorporated, then add:

3½ Cups grated Granny Smith apples.

Incorporate apple by hand.

Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Copyright 2010 Newport Television LLC All rights reserved.