Fast, Easy meal for few

Ingredients:

8 frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough

Directions:

1) Preheat oven to 350 degrees F (175 degrees C).

2) Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.

3) Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Or just take hot dogs and wrap them in a crossaint and bake them as the crossain package instrucks usually 1 mins at 350 deg F.

Crock Pot Pork Roast

Ingredients:

•1 boneless pork loin roast, 4 to 6 pounds
•1 clove garlic, halved
•salt and pepper
•1 1/3 cups brown sugar, divided
•1 tablespoon Dijon mustard
•1 tablespoon balsamic vinegar
•1/4 teaspoon cinnamon

Directions:
1) Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

2) In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

3) Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

4) combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.

brooksie's sunshine recipe

(meant to brighten someone's day)

ingredients:
Coconut
2 cups of chocolate chips
Gram Cracker Crumbs
1 can on Sweetened condensed milk
almond slices

directions:
1. sprinkle gramcrackers in the bottom of a lined or greased pan, followed by chocolate chips then coconut.

2. drizzle condensed milk on top.

3. cook (can be microwave) until chocolate chips have melted.

4. top with a garnish of Almonds.

Easy Microwave Apple Crisp

ingredients:
1 can (21 ounces) apple pie filling
2 Pepperidge Farm® Soft Baked Santa Cruz® Oatmeal Raisin Cookies, coarsely crumbled
1/2 cup chopped walnuts (optional)
2 tablespoons butter, melted
Vanilla ice cream or frozen yogurt

instructions:
1.Spoon the pie filling into a 1-quart microwavable casserole.

2.Stir the crumbled cookies, walnuts, if desired, and butter in a small bowl. Sprinkle the cookie mixture over the pie filling.

3.Microwave on HIGH for 3 minutes or until the mixture is hot. Serve with the ice cream, if desired.

Fiesta Rice

ingredients:
1 tablespoon vegetable oil
1 small green pepper, chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
3 cups Spicy Hot V8®
1/4 teaspoon garlic powder
1 cup uncooked regular long-grain white rice
1/2 cup shredded Monterey Jack cheese (about 2 ounces)


directions:
1. Heat the oil in a 2-quart saucepan over medium-high heat. Add the pepper and onion and cook until they're tender-crisp, stirring occasionally.

2. Stir the V8®, garlic powder and rice in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed. Stir in the cheese.

Chicken & Black Bean Quesadillas

ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa or Picante Sauce
1 cup rinsed and drained canned black beans
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortillas (8-inch), warmed
Fiesta Rice - see recipe

directions:
1.Heat the oven to 425°F.

2.Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.

3.Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.

4.Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.

Easy Chicken & Cheese Enchiladas

ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili 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)

instructions:
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 7 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.