Ingredients

• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice Cheddar cheese

Directions

1. Place a cast iron sandwich toaster in the hot coals of a campfire to preheat for a few minutes.
2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.
3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

Ingredients

1. 1 1/2 teaspoons all-purpose flour 
2. 2 egg yolks 
3. 1 1/2 teaspoons vanilla extract 
4. 1 cup heavy cream 
5. 1/4 cup sugar 
6. 1 cup French vanilla ice cream, softened 
7. 3 medium bananas 
8. 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 
9. Chocolate syrup

Directions

1. Beat the flour, egg yolks and vanilla extract in a medium bowl with a fork or whisk.
2. Heat the heavy cream and sugar in a 1-quart saucepan over medium heat just to a boil, stirring occasionally. Remove the saucepan from the heat. Stir half the cream mixture into the egg yolk mixture. Return the egg mixture to the saucepan and heat just to a boil. Cook and stir for 2 minutes or until the mixture is thickened. Remove the saucepan from the heat. Stir in the ice cream. Cover and refrigerate for 3 hours.
3. Coarsely chop the bananas and stir into the egg mixture. Place the pastry shells onto 6 plates. Spoon the banana mixture into and over the pastry shells. Drizzle with the chocolate syrup.

Ingredients

• 1 can condensed cream of chicken soup (Regular or Fat Free) 
• 1/2 cup sour cream 
• 1 cup picante sauce 
• 2 teaspoons chilli powder 
• 2 cups chopped cooked chicken 
• 1/2 cup shredded Monterey Jack cheese 
• 6 flour tortillas (6-inch), warmed 
• 1 small tomato, chopped (about 1/2 cup) 
• 1 green onion, sliced (about 2 tablespoons)

Directions

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.

Ingredients

• 2 tablespoons olive oil 
• 2 cloves garlic, minced 
• 10 small pork sausage links, cut up 
• 1/4 teaspoon dried Italian seasoning, crushed 
• 1 jar (24 ounces) Chunky Salsa 
• 3 medium green or red peppers, cut into 1/4-inch rings (about 24 rings) 
• 1 medium onion, sliced (about 1/2 cup) 
• 8 fresh mushrooms, sliced (about 3 cups) 
• 1/2 of a 16-ounce package linguine, cooked and drained (about 4 cups) 
• Grated Parmesan cheese

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the garlic, sausages and Italian seasoning. Cook until the sausages are well browned and cooked through.
2. Stir the picante sauce, peppers, onion and mushrooms in the skillet. Heat to a boil. Cover the skillet. Reduce the heat to low.
3. Cook for 25 minutes or until the vegetables are tender. Serve over the linguine and sprinkle with the cheese.

Ingredients

• 1 tablespoon olive oil 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
• 1 large onion, diced (about 1 cup) 
• 1 medium green pepper, diced (about 1 cup) 
• 2 teaspoons Cajun seasoning 
• 1 can condensed tomato soup 
• 2 cups water 
• 1 cup uncooked regular long-grain white rice 
• 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined 
• 1 large tomato, chopped (about 1 1/2 cups) 
• Chopped fresh parsley

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Ingredients

• 1 can Campbell's® Chunky™ Chicken Broccoli Cheese with Potato Soup 
• 5 slices American pasteurized process cheese product, cut up 
• 5 slices fully cooked bacon, chopped 
• 1 tablespoon chopped fresh chives 
• Tortilla chips

Directions

1. Heat the soup, cheese, bacon and chives in a 2-quart saucepan over medium heat until the cheese is melted and the mixture is hot and bubbling.  Serve with the tortilla chips for dipping.

A favourite breakfast around here.   I am pretty sure it will be a hit at your house as well.

Ingredients

• 6 eggs 
• 1 can Condensed Broccoli Cheese Soup
• 1/4 cup milk 
• 1/8 teaspoon ground black pepper 
• 1 tablespoon butter 
• 2 cups sliced mushrooms (about 6 ounces) 
• 1 large onion, chopped (about 1 cup) 
• 1 small zucchini, sliced (about 1 cup) 
• 1/4 cup shredded Cheddar cheese 
• 1 green onion, chopped (about 2 tablespoons)

Directions

1. Beat the eggs, soup, milk and black pepper in a medium bowl with a fork or whisk.
2. Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the eggs are set but still moist.
3. Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion.

Ingredients

• 2 cans Cream of Mushroom Soup
• 1 cup milk 
• 2 teaspoons soy sauce 
• 1/4 teaspoon ground black pepper 
• 8 cups cooked cut green beans 
• 2 2/3 cups French Fried Onions 

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Ingredients

• 2 tablespoons canola oil 
• 3 cloves garlic, minced 
• 1 large onion, chopped (about 1 cup) 
• 1 small green pepper, chopped (about 1/2 cup) 
• 1 stalk celery, chopped (about 1/2 cup) 
• 1 pound smoked sausage, thinly sliced 
• 1 can (14.5 ounces) diced tomatoes, undrained 
• 1 cup chicken or beef stock or water 
• 1/2 teaspoon dried thyme leaves, crushed 
• 1/2 teaspoon cayenne pepper 
• 1 bay leaf 
• 1 cup uncooked regular long-grain white rice 
• 4 green onions, chopped (about 1/2 cup)

Directions

1. Heat the oil in a 4-quart saucepan over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.
2. Add the sausage to the saucepan and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, stock, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.
3. Increase the heat to medium-high. Stir the rice in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the the green onions.

Ingredients

1. 2 Sausage Buns
2. 2 Chicken breasts, skinless, boneless
3. 2 tbsp Brown Sugar
4. 2 tbsp Extra Virgin Olive Oil
5. 1 tbsp Cumin
6. 1 tbsp Black Pepper
7. 2 tbsp Paprika
8. 1 Tomato
9. Pickles
10. 2 Slices of swiss cheese
11. Mayonnaise
12. Hot Sauce

Directions

1. Cut each Boneless Skinless chicken breast  into 2 pieces.
2. Create rub by mixing brown sugar, olive oil, paprika, cumin, and black pepper in a bowl. Rub onto chicken breast, cover and refrigerate 2 hours.
3. Preheat BBQ to 400° F and slice tomato, pickles and chop the parsley.
4. Place chicken on BBQ and grill 4 minutes per side.
5. Remove the chicken and wrap tightly in tin foil (with no air holes) and rest 5 minutes.
6. Dress the Sausage Buns with mayo, hot sauce, sliced pickle, tomato, and swiss cheese.
7. Place two pieces of chicken breast per bun and garnish with parsley.

Ingredients

• 1 envelope (about 1 ounce) dry onion soup mix 
• 1 container (16 ounces) sour cream 
• 1 cup chunky salsa 
• Sliced green onion 
• Tortilla chips or fresh vegetables 

1. Stir the soup mix, sour cream and salsa in a medium bowl.  Cover and refrigerate for 2 hours.  Sprinkle with the onion. Serve with the tortilla chips for dipping.

Ingredients

• 4 Flour tortillas
• 1 c Shredded Monterey Jack cheese (4 oz)
• 1/2 c Coarsely chopped cooked shrimp or imitation shrimp
• 1/4 c Thinly sliced green onions and tops
• 1 tb Finely chopped cilantro or parsley

Directions

1. Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze.
2. TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges.

Ingredients (Sauce)

• 3 tb Butter
• 3 tb Flour
• 3 c Milk
• 1/2 c Monterey Jack, shredded
• 1 ds Cayenne pepper

Ingredients (Filling)

• 1 ea Onions
• 3 tb Butter
• 1/3 c Parsley, chopped
• 1/2 c Monterey Jack, shredded
• 1 lb Imitation crab legs
• 1/4 ts Cayenne pepper
• 4 ea Tortillas

Directions

1. Melt butter in saucepan. Stir in flour, then cook, stirring constantly, for 1 minute. Gradually stir in milk, then cook, stirring constantly, until bubbly thick. Stir in Monterey Jack cheese and cayenne pepper.
2. Preheat oven to 375. Grease a 9"x13″ glass baking dish. Finely chop onion. Saute onion in butter in skillet. Stir in parsley, cheese, and just enough white sauce to moisten. Stir in chopped crab legs and cayenne pepper. Divide filling among tortillas, then roll up and arrange seam side down in a dish. Pour remaining white sauce over. Cover with foil. Bake for 40-45 minutes or until bubbly hot.

Ingredients

• 1/2 lb Shrimp Or Crabmeat
• 3 lg Eggs
• 1/2 c Bisquick
• 1 1/2 c Milk
• 1/4 ts Salt
• 2 c Grated Cheese
• 1 d Tabasco Sauce
• 1/2 c Melted Butter
• 1/2 c Combination Of Chopped:
• Green Bell Peppers
• Red Bell Peppers
• Onions
• Mushrooms
• Celery
• 1 10-1/2″ Pie Shell

Directions

1. Saute‚ peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables.
2. Pour into a prepared pie shell and bake in a preheated 350 F oven for 45 minutes.

Find the instructions here.