Recipes From Famous Brands

This recipe is really tasty. I've prepared the recipe exactly as written but I've also tweaked it by adding a little red wine to the sauce. I must confess that I almost always add the wine. Also, I've also made it using refrigerated whole wheat ravioli.

It's also good if you substitute crumbled and browned Italian sausage for the ground beef.

You can make it vegetarian by using Morningstar Recipe Crumbles or some similar vegetarian beef substitute. You get the idea.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4

1 pound lean ground beef
1 can (26 oz.) HUNT'S Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) HUNT'S Diced Tomatoes with Sweet Onion
1 package (9 oz.) refrigerated cheese-filled ravioli
2 Tablespoons shredded Parmesan cheese
1 Tablespoon chopped fresh Italian Parsley

Brown ground beef in large skillet; drain. Stir in spaghetti sauce and tomatoes; blend well. Bring to a boil.

Add ravioli to skilled; spoon meat sauce over ravioli until well coated. REduce heat; cover and simmer on medium heat 15 minutes or until ravioli is tender

Sprinkle with cheese and parsley.

Photo courtesy of idovermani

1 cup UNCLE BEN'S CONVERTED Brand rice
1/2 cup butter or margarine
1/2 cup flour
1 teaspoon salt
3 cups chicken broth or bouillon

1 can or jar (about 4 ounces) sliced mushrooms, drained.
1 cup frozen green peas, thawed
3 cups cubed cooked chicken
3/4 cup slivered almonds

Cook rice according to package directions. Melt butter in a medium saucepan. Stir in flour and salt. Stir in chicken broth. Cook over low heat, stirring constantly, until thickened.

Alternate layers of cooked rice, mushrooms, peas, chicken and sauce in greased 2-1/2 quart casserole. Top with almonds. Bake, uncovered, 30 minutes at 350 degrees F. Makes 6 to 8 servings.

NOTE: I always buy fresh mushrooms...never canned. You don't want to know why.

Photo courtesy of Rick

To prepare 4 lbs. of chicken wings, combine 1 padkage McCORMICK Chili Seasoning Mix, 1/4 cup corn meal, 3/4 teaspoon salt, and 2 teaspoons McCORMICK Parsley Flakes in a plastic bag. Shake wings in bag, a few at a time, until coated. Place skin-side up in single layer in well-buttered shallow baking pans.

Bake in 350 degree F oven for 25 minutes, turn wings and bake until tender about 10 minutes more.

Photo courtesy of dizznbonn

This recipe is a favorite. No need to modify it at all. But, of course, you certainly may...say, some other dried fruit bits or chocolate chips instead of raisins?

1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups QUAKER OATS (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350 degrees F. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased ocokie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

BAR COOKIES: Bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

NOTE: I have never made the bar cookie variation.

1/2 cup soft butter
1 cup brown sugar (packed)
1 egg
2 cups BISQUICK

1/2 cup chopped nuts
1 pkg. (6 oz. semi-sweet chocolate pieces
1/2 teaspoon vanilla*

Heat oven to 375 degrees (quick moderate). Mix butter, sugar, egg (and vanilla)well. Stir in Bisquick, nuts, and chocolate pieces.

Drop by teaspoonfuls about 2" apart on ungreased baking sheet. Bake about 10 minutes until lightly browned.

Makes 4 dozen 1-1/2" cookies.

*The vanilla was my addition to the recipe. Just made sense to me.

These are really easy and look a lot harder to make than they are. These also freeze well, so you can have them at a moment's notice for unexpected guests.

FILLING INGREDIENTS

1 cup sugar
1/4 cup flour
1/2 cup butter, softened

1 teaspoon vanilla
2 (8 oz. pkgs) cream cheese, softened
2 eggs

21 oz. can cherry pie filling for topping.
16-oz. roll Pillsbury Slice 'n Bke Refrigerated Natural Chocolate Flavored Chocolate Chip Cookies

Heat oven top 375 degrees F. Line 24 muffin cups with paper baking cups. Slice well-chilled cookie dough into 24 slices. Place slices in bottom of muffin cups. Set aside.

In large bowl, combine sugar, flour, margarine, vanilla, cream cheese and eggs; beat 1 minute at medium speed. Top cookie slices with cream cheese mixture, filling cups 2/3 full.

Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted in center comes out clean and tops are light golden brown.

Cheesecakes will form a natural indentation in the centers. Cool completely. To serve, top with pie filling. Refrigerate leftovers. 24 servings.

TIPS: Pillsbury Slice 'n Bake Sugar Cookies can be substituted for the chocolate chip cookies.

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