Asiago-Pesto Mashed Potatoes

Prep Time: 15 min
Start to Finish: 30 min
Makes: 14 Servings

2 1/2 cups milk
1 1/2 cups water
1/4 cup margarine or butter
1 box Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2. Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3. Bake 10 to 15 minutes or until cheese is melted and onions are golden.

 

Pssst! General Mills

Crunchy Onion Poatoe Bake

Prep Time: 15 min
Start to Finish: 30 min
Makes: 14 Servings

2 1/2 cups milk
1 1/2 cups water
1/4 cup margarine or butter
1 box Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2. Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3. Bake 10 to 15 minutes or until cheese is melted and onions are golden.

 

Pssst! General Mills

Pepper Jack Bacon Mashers

Prep Time: 15 min
Start to Finish: 15 min
Makes: 10 Servings

2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box Betty Crocker homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired

1. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon.
2. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.

Pssst! General Mills

Chex Mix Party – Pssst!

Momma had a great opportunity recently to try out some new products thanks to MyGetTogether by Pssst!

Pssst! is a website from General Mills Foods. They provide members with sneak peaks about new foods coming out, coupons, and more. I joined awhile ago and have gotten numerous coupons from them. My most recent adventure with them was a MyGetTogether Chex Mix Party. I was emailed that a party was coming and got to fill out the survey/application. Shortly there after I found out that I was chosen to host a party.

A few weeks ago there was a huge box left at my door. Struggling with my keys to open the door I picked up the box and ran inside with it. With much anticipation I ripped it open to see what it was inside. Inside I found a really cool Chex mix snack bowl, 3 bags of different Chex mix snacks, football plates and napkins, and a ton of coupon/information sheets! The party planning began. I invited a few of our close friends and some neighbors over to hang out and watch tv and snack.

 We got together and ended up mostly just chatting and occasionally watching tv. We had the usual snacks chips and salsa, pretzels, fruit tray and veggie tray. I threw a few things together too: Wings, Spinach Dip, and Pizza Sticks. On top of  that we had these three bags of Chex Mix Samples (original flavor, turtle flavor, and honey nut flavor).

The party was a huge success. Everyone enjoyed themselves and really got the chance to kick back and relax. Momma’s guests really enjoyed the snacks. The homemade wings, dip and pizza sticks were of a course a huge hit and gone before the end of the party. Guests also loved the Original Chex Mix and the Turtle Chex Mix as they were totally gone by the end of the party as well.

Now that the partying is over, General Mills is having the Ultimate Chex Mix Game Day Sweeps! You can enter to win the grand prize of $10,000 for the ultimate game day pad. Also, each month they are giving away a year’s supply of chex mix. You can get all the details and enter to win on their facebook page: Chex Mix Sweeps. Contest ends on 12/31/2010.

Disclaimer: I was not given any compensation to host this party or post this on my blog.

Stuffed Mushroom Dip

Makes: 2 Cups dip

30 crackers like triscuits

1 Tablespoon butter

1 Pound mushrooms, finely chopped

1 Red pepper, finely chopped

1 Clove garlic, minced

2 Tablespoons parmesan cheese

2 Tablespoons light sour cream

1. Place the crackers in a resealable plastic bag.

2. Crush the crackers with a rolling pin and set aside.

3. Melt butter in a large nonstick skillet on medium-high heat.

4. Add mushrooms, peppers, and garlic to the skillet.

5. Cook 8 minutes or until peppers are tender and liquid is evaporated. Stir occasionally.

6. Remove from heat and stir in cracker crumbs, cheese, and sour cream until well blended.

7. Serve warm.

Kraft Foods

Mozzarella Dip

Makes: 1 Cup of dip

1/2 Cup Light Mayonnaise

1/2 Cup Light Sour Cream

1/2 Cup Shredded Reduced Fat Mozzarella Cheese

2 Tablespoons Grated Parmesan Cheese

2 Tablespoons Chopped Roasted Red Peppers

1/2 Teaspoon Italian Seasoning

1. Mix all ingredients except 1 teaspoon of the red peppers until well blended

2. Spoon into a serving dish.

3. Top with remaining red peppers and serve.

Kraft Foods

Italian Herb Chicken and Rice

Prep time: 40 minutes

Serves 4

1 Pound boneless chicken breasts, cut into strips

14.5 Ounces chicken broth with Italian herbs

3/4 Cup uncooked regular long-grain white rice

1/4 Cup grated parmesan cheese

1. Cook chicken in a non-stick skillet until browned, stirring often. Remove chicken.

2. Add broth and rice. Heat to a boil.

3. Cover and cook over low heat 15 minutes. Stir in cheese.

4. Return chicken to the pan. Cover and cook 5 minutes or until done.

Per serving: 299 Calories, 5g Fat, 565mg Sodium, 29g Carbohydrates, 31g Protein

Swanson Broth

Beef Bourguignonne

Time: 40 minutes

Serves 4

1 Pound beef sirloin or top round steak, cut into 1″ cubes

1/4 Cup all-purpose flour

2 Tablespoon olive oil

2 Cups sliced mushrooms

2 Cloves garlic, minced

1 Teaspoon dried thyme leaves, crushed

2 Cups baby carrots

14.5 Ounces beef broth with onion

1/2 Cup Burgundy or dry red wine

Hot cooked orzo pasta

1. Coat beef with flour. Heat oil in skillet. Add beef and cook until browned, stirring often.

2. Add mushrooms, garlic, and thyme and cook until mushrooms are tender.

3. Add carrots, broth, and wine. Heat to a boil.

4. Cover and cook over low heat 20 minutes or until done.

5.  Serve over orzo.

Per serving: 507 Calories, 14g Fat, 464mg Sodium, 58g Carbohydrates, 33g Protein

Swanson Broth

Orange Chicken and Vegetable Stir-Fry

Prep time: 25 minutes

Serves 4

2 Tablespoons cornstarch

14.5 Ounces chicken broth

2 Tablespoons soy sauce

1 Pound  boneless chicken breast cut up

2 Cloves garlic, minced

3 Cups cup of fresh broccoli, bell peppers, and onion

1/2 Cup orange marmalade

4 Cups hot cooked rice

1. Mix cornstarch, broth, and soy sauce.

2. Spray nonstick pan with cooking spray and heat 1 minute.

3. Add chicken and cook until browned, stirring often.

4. Add garlic and vegetables and stir-fry for 5 minutes.

5. Add cornstarch mixture and marmalade. Cook until mixture boils and thickens, stirring.

6. Serve over rice.

Per serving: 533 Calories, 4g Fat, 1025mg Sodium, 90g Carbohydrates, 34g Protein

Swanson Broth

Broccoli and Garlic Pasta

Prep time: 20 minutes

Serves 4

1 Cup chicken broth

1/2 Teaspoon dried basil leaves, crushed

1/8 Teaspoon pepper

2 Cloves garlic, minced

3 Cups broccoli flowerets

1 1/2 Cups hot cooked medium tube-shaped pasta

1 Tablespoon lemon juice

2 Tablespoons grated parmesan cheese

1. Mix broth, basil, pepper, garlic, and broccoli in a skillet. Heat to a boil.

2. Cover and cook over low heat for 3 minutes o until broccoli is tender-crisp.

3. Add pasta and lemon juice. Toss to coat. Serve with cheese.

Per serving: 258 Calories, 2g Fat, 340 mg Sodium, 49g Carbohydrates, 11g Protein

Swanson Broth