Works-For-Me Wednesday: The Five-Ingredients-Or-Less Edition

I have been looking forward to this edition of WFMW because this is seriously how I cook: simple, quick and easy. In fact, you'll see that many of the recipes I have posted have those words in the name. So I have slaved away and gone through my entire recipe box to bring you these delicious, yet easy and fast recipes: (Just a quick side-note, all of these recipes indeed have 5 ingredients or less, but I just had so many good ones with 6 ingredients, I had to post them as well, but I have separated them into 2 categories, so if you're picky, you wouldn't freak out when you saw one with 6 ingredients.)
I have also typed this out on a word document, to make it easier to print. If you would like e-mail me, I will send you the word document: cnahorvath@yahoo.com
Enjoy!!! Also, you can visit Rocks in my Dryer for more simple recipes!

5 or less:

Main Dishes:

Pot Roast
2 lb. roast
2 potatoes, cut into quarters
1 small bag baby carrots
1 can (10 ¾ oz.) cream of mushroom soup
1 pkg. Lipton onion soup mix

Mix all ingredients in slow cooker. Cook on low for 8-10 hours (or high for 6-8 hours)

Chicken Nacho Bake
1 lb. boneless skinless chicken breasts
1/2 cup salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup Mexican style shredded cheese

Preheat oven to 400◦. Place chicken on foil-covered baking sheet. Slice 3 cuts on top of each chicken breast with a sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Speedy Salsa-Chicken Quesadillas
½ cup salsa
2 tbsp. miracle whip
8 flour tortillas (6 inch)
3 cooked small boneless skinless chicken breast halves (3/4 lb.) sliced
1 cup Mexican style shredded cheese

Combine salsa and miracle whip; spread evenly onto bottom halves of tortillas. Top with chicken and cheese. Fold tortillas in half to enclose filling. Cook in skillet sprayed with cooking spray on medium heat for 4-5 minutes on each side or until golden brown and cheese is melted. Cut each tortilla into 2 wedges.

Chicken Quesadillas
1 lb. boneless skinless chicken breasts, cubed
1 can (10 ¾ oz) condensed cheddar cheese soup
½ cup salsa
10 flour tortillas
Preheat oven to 425◦. In medium skillet, over medium-high heat, cook chicken for 5 minutes or until no longer pink. Add soup and salsa. Heat through; stirring occasionally. Place tortillas on 2 baking sheets. Top half of each tortilla 1/3 cup of soup mixture. Moisten edges with water. Fold over and seal edges together to enclose filling. Bake 5 minutes.

Spaghetti Casserole
1 26oz. can of spaghetti sauce
1 16oz. box of pasta (I use rotini, or corkscrew, pasta)
1 cup shredded cheddar cheese
Garlic salt
Parmesan cheese

Cook pasta as directed on package. Drain, rinse and sprinkle with garlic salt. Stir in spaghetti sauce and ½ cup cheese. Put in 9x13 casserole dish. Sprinkle with remaining cheese and Parmesan cheese. Bake at 350◦ for 30 minutes.

Grilled Turkey Club Quesadillas
2 flour tortillas (6 inch)
1 tbsp. miracle whip
4 slices turkey breast
1 slice bacon, cooked and crumbled
1 kraft singles, halved

Preheat grill to medium heat**. Spread tortillas with miracle whip. Layer half each of the turkey and bacon and 1 singles half on half of each tortilla. Fold over tortillas to cover filling. Grill 2-3 minutes on each side or until cheese is melted.
**I have also done these in a skillet sprayed with cooking spray on my stove and they have turned out just as yummy.

Lemon Broccoli Chicken
1 lemon
1 tbsp. vegetable oil
4 boneless skinless chicken breast halves
1 can (10 ¾ oz) condensed cream of broccoli soup
¼ cup milk

Cut 4 thin slices of lemon and set aside. Squeeze 2 tsp. of juice from remaining lemon and set aside. Heat oil in medium skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, milk and lemon juice. Heat to a boil. Return chicken to pan. Top with lemon slices. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.

Tomato Mac n Cheese
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 cup pasta sauce
1/3 cup milk
4 cups cooked elbow pasta
Grated Parmesan cheese

Mix soup, pasta sauce, milk and pasta in saucepan. Heath through. Serve with Parmesan cheese.

Shortcut Salsa Chicken
4 frozen breaded chicken breasts (1lb.)**
½ cup salsa
½ cup Mexican style shredded cheese

Preheat oven to 400◦. Place chicken in 13x9-inch baking pan. Spread salsa over chicken; sprinkle with cheese. Bake 25 minutes or until chicken is cooked through.
**Make your own breaded chicken: coat boneless skinless chicken with shake n bake mix


Sloppy Chicken
2 lbs. boneless skinless chicken breasts
1 can (10 ¾ oz) cream of chicken soup
1 stack butter crackers, crushed
15 oz. can chicken broth
1 can (10 ¾ oz) cream of mushroom soup

Combine all ingredients in slow cooker. Cover. Cook on low 5-6 hours, stirring occasionally.

Chicken Parmesan
1 jar (14 oz.) spaghetti sauce
6 tbsp. Parmesan cheese, divided
6 boneless skinless chicken breast halves
1 ½ cups shredded mozzarella cheese
4 cups hot cooked pasta

Preheat oven to 375◦. Pour sauce into a 13x9-inch baking dish. Stir in 4 tbsp. of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Bake 30 minutes. Uncover. Top with mozzarella cheese and 2 tbsp. Parmesan cheese. Continue baking 5 minutes or until chicken is cooked through.
Serve over hot cooked pasta.

Side dishes:

Simple Two-Step Nacho Pasta
4 cups uncooked corkscrew macaroni
1 can (10 ¾ oz.) condensed fiesta nacho cheese soup
½ cup milk

In large saucepan, prepare macaroni according to package directions. Drain. In same pan, mix soup, milk and macaroni. Over medium heat, heat though, stirring often.

Garlic-Cheese Biscuits
2 cups original Bisquick
2/3 cup milk
½ cup shredded cheddar cheese
¼ cup butter or margarine, melted
¼ tsp. garlic powder

Preheat oven to 450◦. Mix Bisquick, milk and cheese until soft dough forms. Drop dough by 10-12 spoonfuls on ungreased cookie sheet. Bake 8-10 minutes.
Mix butter and garlic powder; brush on warm biscuits before removing from cookie sheet.

Cheesy Smashed Potatoes
1 lb. red potatoes, cut into chunks (about 3 small)
1 cup bite-sized cauliflower florets
¼ cup sour cream
1 cup shredded cheddar cheese

Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to a boil on high heat. Reduce heat to medium; simmer 20 minutes or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

Slow-Cooker “Baked” Beans
3 cans (15 oz. each) pinto beans, drained and rinsed
1 cup barbecue sauce
1 small onion, chopped
¼ cup firmly packed brown sugar
2 slices bacon, chopped

Place all ingredients in slow cooker; mix well. Cover with lid. Cook on low for 4-6 hours (or on high for 3 hours).

Fiesta Rice
1 can (10 ½ oz.) chicken broth
½ cup water
½ cup salsa
2 cups uncooked instant white rice

Heat broth, water and salsa in a saucepan to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.

Cheesy Vegetable Medley
1 can (10 ¾ oz.) cheddar cheese soup
½ cup milk
2 cups broccoli flowerets
2 medium carrots, thickly sliced
I cup cauliflower flowerets

Mix soup and milk in saucepan. Add all vegetables. Heat to a boil; cover. Cook over low heat 15 minutes or until vegetables are tender.

Breakfast:

Quick and Easy Egg Casserole
6 slices white bread, coarsely torn
1 lb. bulk sausage, cooked and drained
1 cup shredded cheddar cheese
6 medium eggs
2 cups milk

Preheat oven to 350◦. Lightly grease a 13x9-inch baking pan. Place bread in bottom of pan; sprinkle with sausage and cheese. Beat eggs and milk in a bowl with a wire whisk. Pour over bread mixture in pan. Bake 40-45 minutes or until mixture is set in center and lightly browned.


Desserts:

Caramel Popcorn
1 1/3 cups sugar
1 cup margarine
½ cup light karo syrup
1 tsp. vanilla
6 cups popped popcorn

Combine sugar, margarine and karo syrup in a saucepan. Bring to a boil and cook 10-15 minutes until it turns a light caramel color. Add vanilla and pour over popcorn. Cool and serve.

Angel Lush
1 pkg (4 oz.) vanilla Jell-O pudding
1 can (20 oz.) crushed pineapple, undrained
1 cup thawed cool whip topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

Mix dry pudding mix and pineapple with juice in a bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Top 1st layer with 1 1/3 cup pudding mix, cover with middle cake layer and 1 cup pudding mixture. Top with remaining cake layer and pudding mix. Refrigerate at least 1 hour. Top with strawberries before serving.

Chocolate Chip Ice Cream Pie
½ cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups Rice Krispies
¼ cup sour cream
1 quart chocolate chip ice cream, softened

Coat bottom and sides of an 8-inch pie plate with butter. Mix chocolate syrup and chocolate chips in a small microwave safe bowl. Microwave on high about 45 seconds. Stir until smooth. Reserve ¼ cup of chocolate mixture.
Combine remaining chocolate mixture and cereal on medium bowl and mix to coat. Press mixture over bottom and up sides of pie plate. Freeze about 15 minutes. Combine reserved chocolate mixture and sour cream and mix well. Spread ½ ice cream in pie plate, drizzle with sour cream mixture. Repeat layers. Cover and freeze pie for 1 hour.

Easy Oreo Truffles
1 pkg. oreo cookies
1 pkg. (8oz.) cream cheese, softened
2 pkg. semi-sweet baking chocolate, melted

Crush 9 cookies to fine crumbs; reserve for later. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in melted baking chocolate; place on wax paper covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm about 1 hour.

Rocky Road Fudge
1 package (12 oz.) semisweet chocolate chips
1 cup butterscotch ships
1 cup crunchy peanut butter
1 tbsp. margarine or butter
1 package (10.5 oz.) miniature marshmallows

Grease 9x9 metal baking pan; line with plastic wrap. In 4-qt. saucepan, combine chocolate chips, butterscotch chips, peanut butter and margarine. Cook over medium heat 2-3 minutes or until melted, stirring constantly. Remove from heat.
Stir marshmallows into fudge mixture. Pour into lined pan; spread evenly. Cover pan with plastic wrap and refrigerate 3 hours or until firm.
Invert fudge onto cutting board; remove plastic wrap. Turn fudge top side up. Cut into 36 pieces.

Individual Strawberry Trifles
½ cup chocolate chips
½ cup heavy whipping cream
2 tbsp. orange juice
2 cups sliced fresh strawberries
4 slices pound cake, cubed

In small saucepan, melt chocolate chips with whipping cream over low heat; stir until smooth. Remove from heat and stir in OJ. Cool to room temperature. Layer strawberries, cake and chocolate in 4 bowls.

Frozen Chocolate “Soufflés”
3 cups milk
2 pkg. Jell-O chocolate instant pudding
2 cups thawed Cool Whip whipped topping
16 oreo cookies, chopped
8 maraschino cherries

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes. Gently stir in whipped topping.
Spoon 2 tbsp. of the chopped cookies into each of eight 8-9 oz. paper drinking cups. Cover evenly with half of pudding mixture. Repeat layers. Cover with foil.
Freeze 5 hours or until firm. Remove from freezer about 15 minutes before serving. Peel away paper to unmold onto dessert plates. Top each with a cherry.

Oreo and Fudge Ice Cream Cake
½ cup fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
1 pkg. Jell-O chocolate instant pudding
8 oreo cookies
12 vanilla ice cream sandwiches

Pour the fudge into a medium bowl. Stir in 1 cup of the whipped topping with wire whish until well blended. Add in the dry pudding mix; stir 2 minutes. (If it is too thick to spread, add milk).
Chop the oreos into chunks. Stir into pudding mixture. Arrange 4 of the sandwiches side by side on a 24x12-inch piece of foil. Top with ½ of pudding mixture. Repeat layers. Top pudding mixture with remaining 4 sandwiches. Frost the top and sides with the remaining whipped topping. Bring up foil sides. Double fold top ends to loosely seal packet. Freeze 4 hours before serving.

Chocolate, Strawberry and Cookie Parfaits
2 cups cold milk
1 pkg. (4 serving size) Jell-O chocolate instant pudding mix
1 cup sliced fresh strawberries
6 oreo cookies, coarsely chopped
¼ cup thawed Cool Whip topping

Add milk to dry pudding mix in medium bowl. Beat with wire whisk for 2 minutes. Refrigerate 5 minutes. Spoon 1/3 of pudding into 4 mugs or parfait glasses; top with later of ½ each of the strawberries and cookies. Repeat all layers. Cover with remaining pudding mixture and Cool Whip. Serve immediately or store in the fridge up to 2 hours before serving.

Mint Thins
1 pkg. (8 squares) semi-sweet baking chocolate
¼ tsp. peppermint extract
1 sleeve Ritz crackers (about 35)
1 peppermint candy cane, crushed

Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract. Dip crackers in melted chocolate, completely coating crackers with chocolate. Place on wax paper-covered baking sheet; sprinkle with crushed candy.
Refrigerate 30 minutes or until chocolate is firm.
**Variation: Omit peppermint extract and crushed candy, Spread each cracker with a thin layer of peanut butter before dipping in melted chocolate**

Marbled Chocolate Treats
8 ½ honey grahams, broken in half (17 rectangles)
6 squares semi-sweet baking chocolate
½ cup creamy peanut butter
3 squares white baking chocolate

Line 13x9-inch pan with foil with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside. Microwave semi-sweet chocolate and peanut butter in medium bowl on high for 1 ½ -2 minutes or until chocolate is completely melted; stirring every 30 seconds. Stir until well blended. Pour over grahams; spread with spatula to cover completely. Repeat microwave melting steps with white chocolate. Drop spoonfuls of white chocolate over the chocolate-covered grahams. Immediately cut through the chocolate mixtures with a knife several times for a tiger stripe effect. Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in the fridge.

Upside-Down Sunshine Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4 serving size) Jell-O orange flavor gelatin
1 can (20 oz.) pineapple rings, drained
10 maraschino cherries
¾ cup thawed Cool Whip, whipped topping

Preheat oven to 350◦. Prepare cake batter as directed on package; set batter aside. Spray a 13x9-inch baking dish with cooking spray. Sprinkle dry gelatin mixture into bottom of dish. Top with pineapple rings; place cherry in center of each ring.
Pour batter evenly over fruit in dish. Bake 30 minutes. Cool in dish for 5 minutes. Loosen cake from sides of dish. Invert onto a serving platter; gently remove dish. Cool completely. Serve topped with whipped topping.

6 ingredients:

Main dishes:

Mini Meatloaves
1 lb. lean ground beef
1 pkg. (6 oz.) stuffing mix
1 tsp. garlic powder
¾ cup barbecue sauce
¾ cup shredded cheddar cheese

Preheat oven to 375◦. Mix ground beef, stuffing mix, 1 cup of water and garlic powder until well blended. Press into 12 muffin cups sprayed with cooking spray; make an indentation in the center of each with a spoon. Spoon barbecue sauce into center of each meatloaf. Bake 30 minutes or until cooked through. Top with cheese; bake an additional 3 minutes or until cheese is melted.

Stove Top Easy Cheesy Chicken Bake
1 pkg. (6 oz.) stuffing mix for chicken
1 ½ lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed and drained
1 can (10 ¾ oz.) cream of chicken soup
½ cup milk
1 ½ cups shredded cheddar cheese

Preheat oven to 400◦. Prepare stuffing mix as directed on package; set aside. Mix chiekn and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with prepared stuffing. Bake 30 minutes or until cooked through.

Crunchy No-Fry Chicken
¾ cup finely crushed corn flakes
½ tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. ground red pepper
4 boneless skinless chicken breast halves
¼ cup chicken broth

Mix corn flakes, garlic powder, black and red pepper. Dip chicken into brith, Coat with corn flake mixture. Place chicken on baking sheet. Bake at 400◦ for 20 minutes or until chicken is no longer pink.

Cheeseburger Pasta
1 lb. ground beef
1 can (10 ¾ oz.) cheddar cheese soup
1 can (10 ½ oz.) beef broth
1 ½ cups water
½ cup ketchup
2 cups uncooked medium shell pasta

Cook beef in skillet until browned. Pour off fat. Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat 10 minutes or until pasta is cooked through.

Spicy Salsa Mac and Beef
1 lb. ground beef
1 can (10 ½ oz.) beef broth
1 1/3 cups water
2 cups uncooked medium shell or elbow macaroni
1 can (10 ¾ oz.) cheddar cheese soup
1 cup salsa
In medium skillet over medium-high heat, cook beef until browned. Pour off fat. Add broth and water. Heat to a boil. Stir in macaroni. Reduce heat to medium. Cook 10 minutes or until pasta is cooked through, stirring often. Stir in soup and salsa and heat through.

Layered Meatball Bake
1 pkg. (6 oz.) stuffing mix for chicken
1 can (10 ¾ oz.) cream of mushroom soup
¼ cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup shredded cheddar cheese

Preheat oven to 400◦. Prepare stuffing mix as directed on package; set aside. Combine soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing. Bake 20-25 minutes or until heated through.

Santa Fe Chicken
1 tbsp. all-purpose flour
1 tbsp. chili powder
4 boneless skinless chicken breast halves
2 tbsp. vegetable oil
1 can (10 ¾ oz.) condensed tomato soup
¼ cup shredded cheddar or Monterey Jack cheese

Mix flour and chili powder. Coat chicken in flour mixture. Heat oil in medium skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through. Sprinkle with cheese.

Quick Chicken Pot Pie
1 can (10 ¾ oz.) cream of chicken soup
1 cup cooked chicken, chopped
2 cups frozen vegetables (I use peas and carrots)
1 cup Bisquick
½ cup milk
1 egg

Preheat oven to 400◦. Combine soup, chicken and vegetables in a bowl. Pour into a 9-inch pie plate. Stir together the Bisquick, milk and egg; pour over the chicken mixture. Bake for 20-25 minutes.

Tomato, Spinach and Pasta Toss
2 cups rotini or penne pasta, uncooked
½ lb. hot or mild Italian sausage
1 pkg. (6 oz.) baby spinach leaves
1 can (14 ½ oz.) diced tomatoes with basil, garlic and oregano, undrained
1 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook pasta as directed on package. Meanwhile, crumble meat into large, deep skillet. Cook on medium-high heat 10-12 minutes or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; return to pot. Add meat mixture and cheese; toss lightly.

2-Step Garlic Pork Chops
1 tbsp. vegetable oil
4 boneless pork chops, ¾-inch thick
1 clove garlic, minced
1 can (10 ¾ oz.) condensed cream of mushroom soup
½ cup milk
4 cups hot cooked rice

Heat oil in a skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well-browned on both sides. Remove the chops and set aside. Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce heat to low. Cover and cook 5 minutes or until chops are done. Serve over rice.

Baked Macaroni and Cheese
1 can (10 ¾ oz.) cheddar cheese soup
½ soup can of milk
1/8 tsp. pepper
2 cups hot cooked corkscrew pasta
1 tbsp. dry bread crumbs
2 tsp. butter or margarine, melted

Mix soup, milk, pepper and pasta in 1-quart casserole dish. Mix bread crumbs and butter. Sprinkle over pasta mix. Bake at 400◦ for 20 minutes or until hot.

Speedy Triple Decker Club
2 tbsp. miracle whip, divided
6 slices bread, toasted
8 slices shaved rotisserie chicken
4 slices bacon, crisply cooked and drained
1 tomato, cut into 4 slices
1 cup shredded lettuce

Spread 1 tbsp of miracle whip onto 2 of the toast slices; top with chicken. Cover each with second toast slice. Cover with bacon, tomatoes and lettuce. Top with remaining toast slices spread with remaining 1 tbsp. miracle whip dressing. Cut each sandwich into 4 triangles. Secure each with toothpick.

Side dishes:

Scones
2 cups warm water
1 ½ tbsp. yeast
2 tbsp. sugar
½ tbsp. salt
1 ½ tbsp. oil
4-5 cups flour

Mix water, yeast and sugar in non-metal bowl. Let stand 5 minutes. Add remaining ingredients until not sticky. Roll out. Let rise 20-30 minutes. Cut into rectangles. Cook in pan in hot oil.
**Honey butter: 1 cube butter and ½ cup honey whipped together**

Pretzel Salad
½ cup margarine or butter
2 cups crumbled pretzels
8 oz. cream cheese
1 cup sugar
8oz. Cool Whip
Large package of strawberry Jell-O

Melt butter in 9x13 pan in a 400◦ oven. Add a single layer of crumbled pretzels in bottom of pan. Bake 10 minutes. Cool.
Beat cream cheese, sugar and Cool Whip together (add a little milk to make it a spreadable consistency). Spread on top of cooled pretzels making sure to seal edges along sides of pan. Make Jell-O using the quick-set method. Pour over the top of pretzels and refrigerate until firm.

Breakfast:

So-Easy Skillet Frittata
6 eggs
½ cup cream cheese spread
½ cup each chopped red and green peppers
6 slices bacon, crisply cooked, drained and crumbled
1 cup Mexican style shredded cheese, divided
3 tbsp. chopped fresh cilantro

Preheat oven to 400◦. Beat eggs and cream cheese with a wire whish until well blended. Set aside. Spray a 10-inch ovenproof** nonstick skillet with cooking spray. Add the red and green peppers to the skillet and cook and stir for 2 minutes or until crisp-tender. Add bacon, ¾ cup cheese and cilantro to the egg mixture; stir well. Add egg mixture to peppers in skillet; stir. Cover skillet with lid. Reduce heat to low and cook 6-8 minutes or until egg mixture is almost set in the center. Remove lid. Place the skillet in the oven. Bake 5 minutes or until center is set. Remove from oven, top with ¼ cup cheese and cover with lid. Let stand 2 minutes. Loosen from skillet with spatula and put on a serving plate.
**Wrap skillet handle in foil to make ovenproof**

Dips:

Philly Cheesy Pizza Dip
1 pkg. (8 oz.) cream cheese, softened
½ cup pizza sauce
½ cup shredded mozzarella cheese
2 tbsp. Parmesan cheese
2 tbsp. each chopped red and green peppers
1 tsp. Italian seasoning

Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce. Top with remaining ingredients. Microwave on high 2 minutes or until heated through.
Serve with Ritz crackers.

BLT Dip
1 cup sour cream
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chopped, seeded tomatoes
6 bacon strips, cooked and crumbled
Assorted crackers

In a bowl, combine sour cream, mayonnaise, cheese tomatoes and bacon. Refrigerate until served. Serve with crackers.

Soups:

Loaded Baked Potato Soup
2 medium potatoes, unpeeled
1 can (14 ½ oz.) chicken broth
1 cup milk
3 slices bacon, cooked and crumbled
¾ cup shredded cheddar cheese
¼ cup sour cream
Pierce potatoes; microwave on HIGH 5 minutes, turning over after 2 ½ minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with masher. Reserve 2 tbsp. bacon and cheese for topping. Add remaining bacon and cheese to soup. Serve topped with cheese, bacon and sour cream.

Split Pea and Ham Soup
1 bag split peas
1 medium onion, chopped
1 smoked ham hock
½ tsp. seasoned salt
1 tsp. lemon pepper
10 cups water

Stovetop: put all ingredients into pot on medium-high heat stir occasionally and cooke several hours.
Crock pot: all ingredients on high for several hours.

Bacon, Cheese and Potato Chowder
3 cups milk
1 can condensed cream of potato soup
2 cups frozen hash browns
1 cup shredded cheddar cheese
2 slices bacon, crisply cooked and crumbled
¼ cup thinly sliced green onions

Mix milk and soup in large saucepan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle into 6 soup bowls. Top evenly with cheese, bacon and onions.

Desserts:

Brownie Cheesecake
1 pkg. brownie mix
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
½ cup sour cream
3 eggs

Preheat oven to 350◦. Spray baking pan with cooking spray. Prepare brownie batter as directed on package and pour into prepared pan. Bake 15 minutes.
Beat cream cheese, sugar and vanilla in large bowl. Add sour cream; mix well. Add eggs 1 at a time. Pour over partially baked brownies. Bake 40 minutes. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

Muddy Buddies (a huge hit at parties!)
1 tsp. vanilla
1 ½ cups powdered sugar
½ cup peanut butter
1 cup chocolate chips
¼ cup margarine or butter
9 cups Chex cereal

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in bowl uncovered on HIGH 1 minute stir. Microwave 30 seconds longer or until mixture is smooth. Stir in vanilla. Pour chocolate mixture over cereal and stir until evenly coated. Pour chocolate covered cereal into a large paper bag; add powdered sugar. Shake until well-coated. Store in refrigerator.