Chocolate Pudding Cake

    Chocolate Pudding Cake Ingredients     1/2 cup biscuit/baking mix 2 tablespoons sugar 2 teaspoons baking cocoa 3 tablespoons milk 1/2 teaspoon vanilla extract TOPPING: 3 tablespoons brown sugar 1 tablespoon baking cocoa 1/2 cup boiling water Ice cream or whipped cream (optional)   Directions In a small bowl, combine baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups. For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350 degrees F for 25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired....

Shepherd’s Pie

Ingredients: 1 pound rolled sausage 1 med. onion, chopped (about 1⁄2 cup) 1 can (10 3⁄4 oz) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 tablespoon ketchup 1/8 teaspoon ground black pepper 1 cup frozen peas and carrots 1 cup of milk 2 tablespoons butter 1 1/3 cups real mashed potatoes, (Our Gypsy’s Cart Potato Ricer works really well for the mashed potatoes – the best part is that you won’t have to peel any potatoes!) Directions: Start boiling the potatoes (unpeeled). Heat the oven to 400 degrees F. Cook the sausage and onion in a 10 inch skillet over medium-high heat until the sausage is well browned, stirring to separate the sausage. Pour off any fat. Stir the soup, ketchup, black pepper, peas and carrots in the skillet. Spoon the sausage mixture into a 9-inch pie plate. (I add additional milk to this mixture if it is too thick) For the mashed potatoes, remove the potatoes from the stove, cut them into smaller pieces, put them in your ricer (unpeeled) and add butter to the strained potatoes.  It’s that simple! Spoon the potatoes over the sausage mixture and blot with butter. Bake for 15 minutes or until the potatoes are lightly browned. Serves: 4-6...

Black Bean Chili

Black Bean Chili   Ingredients  1 1/2 pounds boneless pork, cut into 1/2-inch cubes 2 (15.5 ounce) cans black beans, drained 1 cup chopped onion 1 cup chopped yellow bell pepper 1 cup thick and chunky salsa 1 (15 ounce) can canned diced tomatoes 2 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon crushed red pepper Garnish: sour cream, shredded Cheddar cheese (optional  Directions Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar...

Chili Cheese Dip

Chili Cheese Dip   Ingredients 60 ounces chili with beans 2 (8 ounce) packages cream cheese, softened 2 cups shredded Cheddar cheese Directions In a slow cooker, combine chili, cream cheese, and Cheddar cheese. Set the slow cooker to a low temperature, and let the dip cook until all of the cheeses have melted. Serve warm....

Peach French Toast

Peach French Toast Ingredients   1 cup packed brown sugar 1/2 cup butter or margarine 2 tablespoons water 1 (29 ounce) can sliced peaches, drained 12 (3/4 inch thick) slices day-old French bread 5 eggs 1 1/2 cups milk 1 tablespoon vanilla extract Ground cinnamon   Directions   In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13-in. x 9-in. x 2-in. baking dish; top with peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 25-30 minutes longer or until the bread is golden brown. Serve with a...