@newsfromtengrrl for 2011-10-31

October 31, 2011 by

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Pumpkin Cupcakes with Cream Cheese Frosting

October 31, 2011 by

From the October 2009 Real Simple (original online), these tasty cupcakes start with a cake mix, but folks will never know they’re not made from scratch!

Ingredients

  • 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
  • 1/2 teaspoon pumpkin pie spice
  • 1 15-ounce can pumpkin puree
  • 2 8-ounce bars cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • 24 pieces candy corn (optional)

Directions

  1. Heat oven to 350° F.
  2. Line two 12-cup muffin tins with paper liners.
  3. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.
  5. Let cool.
  6. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy.
  7. Spread on the cupcakes and top each with a piece of candy corn.

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@newsfromtengrrl for 2011-10-30

October 30, 2011 by

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Slow Cooker Chicken, Broccoli & Rice

October 30, 2011 by

I love everything about this recipe. I often buy similar frozen meals, ready for the microwave. This recipe from Campbell’s (original online) makes a satisfying, homemade version that is even better than those microwave meals.

Ingredients

  • Vegetable cooking spray
  • 1 1/2 cups uncooked instant white rice
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 bag (about 16 ounces) frozen broccoli cuts, thawed
  • 3 large carrots, sliced (about 2 1/4 cups)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups water

Directions

  1. Spray a 5-quart slow cooker with the cooking spray.
  2. Place the rice in the slow cooker. 
  3. Layer the chicken, 1 cup cheese, broccoli, carrots, soups and the remaining cheese on top of the rice.
  4. Pour the water around the edges of the slow cooker and do not stir.
  5. Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through.
  6. Stir the rice and vegetables before serving.

Variations

  • Speed up the meal by using canned chicken breast. The casserole only needs to cook long enough to warm all the ingredients and cook the rice.
  • If I use chicken breasts, I cut them into chunks before adding to the crockpot to make serving the meal simpler.

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@newsfromtengrrl for 2011-10-29

October 29, 2011 by

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Autumn Beef Pot Roast Au Jus

October 29, 2011 by

This recipe from Campbell’s (original online) makes a simple crockpot meal that will satisfy the everyone.

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
  • 2 teaspoons dried thyme leaves, crushed
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
  • 2 medium Granny Smith apples, cut into wedges
  • 1 medium onion, coarsely chopped (about 1/2 cup)
  • 1 boneless beef chuck pot roast (about 2 pounds)

Directions

  1. Stir the broth, thyme, sweet potatoes, apples and onion in a 3 1/2-quart slow cooker.
  2. Add the beef and turn to coat.
  3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.

Variations

  • Flavor Variation: Use a combination of red potatoes and peeled sweet potatoes, cut into 1-inch pieces.
  • Time-Saving: You may also cook this recipe on HIGH for 5 to 6 hours.

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@newsfromtengrrl for 2011-10-28

October 28, 2011 by

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Beef Sirloin Steak with Baby Spinach

October 28, 2011 by

This recipe from Campbell’s (original online) “features a creamy sauce flavored with balsamic vinegar…and in just 40 minutes, you’ve got steak, veggies and potatoes ready to serve.”

Ingredients

  • 2 tablespoons olive oil 1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 4 pieces
  • 1 large onion, sliced (about 1 cup)
  • 1 small red pepper, chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
  • 1 bag (about 7 ounces) fresh baby spinach
  • Hot mashed potatoes

Directions

  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
  2. Add the beef and cook until well browned on both sides.
  3. Remove the beef from the skillet.
  4. Pour off any fat.
  5. Heat the remaining oil in the skillet.
  6. Add the onion and pepper and cook for 1 minute, stirring occasionally.
  7. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
  8. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil.
  9. Return the beef to the skillet.
  10. Reduce the heat to medium.
  11. Stir in the spinach.
  12. Cover and cook the beef for 2 minutes for medium or until desired doneness.
  13. Serve the beef and vegetable mixture with the potatoes.

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@newsfromtengrrl for 2011-10-27

October 27, 2011 by

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Creamy Loaded Mashed Potatoes

October 27, 2011 by

With this recipe from Hellman’s (original online), “Steak house standard loaded baked potatoes transform easily into a decadent family-size dish!”

Ingredients

  • 3 lbs. all-purpose potatoes, peeled and cubed
  • 1-1/2 cups shredded cheddar cheese (about 6 oz.), divided
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 cup sour cream
  • 3 green onions, finely chopped
  • 6 slices bacon or turkey bacon, crisp-cooked and crumbled (optional)

Directions

  1. Preheat oven to 375°.
  2. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat.
  4. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
  5. Stir in 1 cup cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon.
  6. Turn into prepared baking dish and bake 30 minutes or until bubbling.
  7. Top with remaining 1/2 cup cheese and bacon.
  8. Bake an additional 5 minutes or until cheese is melted.
  9. Garnish, if desired, with additional chopped green onions.

Time Required: 1 hour

Servings: 8

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