South-of-the-Border Beef Stew


  • 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


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.



  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided


PREHEAT oven to 350° F.

BEAT butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.

BAKE for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.

Recipe source.



  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
  • 1 egg
  • 2 slices bread, torn into small pieces
  • 1 small onion, grated (1/4 cup)


Heat oven to 350°F.

Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches.

Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Fudgy Oatmeal Bars


  • 1 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter melted

For the filling

  • 2/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tablespoon instant decaf coffee granules
  • 1/4 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup unsalted butter cut into pieces
  • 3 large eggs room temperature


Preheat the oven to 325°F. Line a 9x9-inch pan with aluminum foil and spray lightly with cooking spray. In a medium mixing bowl, combine the flour, oats, sugars, baking powder, baking soda, and salt. Stir with a whisk to combine. Stir in the melted butter until combined. Set aside 1/2 cup of the mixture to use for the topping. Press the remaining mixture into the bottom of the prepared pan. Bake for 8 minutes until light golden brown. Cool completely. Make the filling: In a small mixing bowl, combine the flour, sugar, coffee granules, and salt. Stir with a whisk to combine. Place chocolate and butter in a large heat-proof bowl set over a pot of barely simmering water. Stir with a silicone spatula until chocolate has melted completely. Remove from heat. Whisk in the eggs, one at a time. Stir in the flour mixture until combined. Pour over the cooled crust. Sprinkle the top with the remaining oatmeal mixture. Bake for 30 to 35 minutes, until the edges are set and have browned lightly. Cool in the pan on a wire rack for 1 hour. Remove from pan and cut into squares Recipe source.


  • 2 lbs. Fresh pork butt
  • ¼ cup onions diced fine
  • 1 small clove garlic
  • 1 Tbsp butter
  • 2 tsp. Kosher salt
  • ½ tsp pepper
  • ½ tsp white pepper
  • 1/2 tsp. allspice
  • 1/4 cup water

Grind together meat course for sausage.Then saute onions and garlic in butter for about 5 minutes;cool. Then add to meat. Add seasonings to water; mix well.Then add to meat mixture and beat until meat is cohesive.