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No-Drain Microwave Macaroni and Cheese

Indgredients

  • 1 7oz box of Mac & Cheese mix
  • 1 3/4 cup HOT tap water
  • 1/4 cup milk
  • 1/4 cup butter

Instructions Put macaroni in a 2 qt bowl with HOT tap water. If you can’t use HOT water, adjust cooking time accordingly. Cook in microwave for 9 to 9 1/2 minutes, stirring once or twice. All the water should be absorbed and macaroni tender. Stir again after it is finished. Add cheese mix, milk and butter, stirring until butter is melted and cheese powder is cheesy. Recipe source.

Chocolate Walnut Pie Bars

Indgredients

CRUST:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/4 cup packed brown sugar

FILLING:

  • 3 large eggs
  • 3/4 cup light corn syrup
  • 3/4 cup granulated sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups coarsely chopped walnuts Instructions

FOR CRUST: PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

BEAT flour, butter and brown sugar in a small mixing bowl until crumbly. Press onto bottom of prepared baking pan.

BAKE for 12 to 15 minutes or until lightly browned.

FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in a large mixing bowl. Stir in morsels and nuts; pour over hot crust.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Recipe source.

No Bake Chocolate Oatmeal Bars

Indgredients

  • 1 cup butter
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup semisweet or dark chocolate chips
  • 1/2 cup peanut butter

Instructions

Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly. Recipe source.

Peanut Butter Filled Chocolate Cookies

Indgredients

Cookie Dough:

  • 1-1/2 cup flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs

Cookie Filling:

  • 3/4 cup peanut butter
  • 3/4 confectioners sugar

In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and eggs; beat well. Stir in flour mixture until blended and set aside. In a small bowl, (preferably a vintage Pyrex mixing bowl - I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into one-inch balls.

For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet (I lined the sheet with parchment paper). Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks. Recipe source.

South-of-the-Border Beef Stew

Ingredients

  • 1 1/2 pounds ground beef
  • 1 large onion, chopped (about 1 cup)
  • 1/2 teaspoon garlic powder
  • 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
  • 1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
  • 1 cup water
  • 2 tablespoons chili powder
  • 3 medium white potato, cut into cubes (about 3 cups)
  • 1 can (15.25 ounces) whole kernel corn, drained

Instructions

Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Stir in the corn and and cook until the mixture is hot and bubbling. Sprinkle with shredded Cheddar cheese, if desired. Recipe source.