Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

• 1 can (10 1/2 ounce) Campbell's Condensed French Onion Soup
• 1 Tablespoon Worcestershire sauce
• 1 onion
• Sliced mushrooms
• 3/4 pound thinly sliced deli roast beef
• 4 soft white hoagie rolls with sesame seeds 
• 4-8 slices deli provolone cheese

Heat the oven to 400 degrees.

Saute the onion and mushrooms. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and vegetables and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches.

Makes 4 sandwiches.

Creamy Tortellini Soup

Ingredients

• One 1.5-2 oz. envelope white sauce mix
• 4 cups water
• 1 14 oz. can vegetable broth
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dries oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7-8 oz. package dried cheese tortellini (about 2 cups)
• 1 12 oz. can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Finely shredded Parmesan cheese (optional)

Place dry white sauce mix in a 3.5-4 quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. 

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2.5-3 hours.

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Vegetable Beef Soup

Ingredients

• Stew beef (12 lb.)
• Onion
• Salt and pepper to taste
• 1-2 cans beef broth
• Soup mix frozen vegetables (5 lb.)
• Potatoes (2.5 lb.)
• 1/2 gallon tomato juice
• 2 large cans diced tomatoes
• 1 tsp. sugar
• *Small bag shoepeg corn and small bag butter beans

Boil stew beef in water on stove; add chopped onion and salt. Simmer and cook until tender (about 1 to 1.5 hours). Add pepper. Add 1-2 cans beef broth as needed.

Cook soup mix frozen vegetables separately, drain, and add to beef broth.

Cube and cook potatoes. When pot comes to full boil, turn off heat and cover. Drain and add to beef broth.

Next, add 1/2 gallon tomato juice (as needed throughout process) and 2 large cans diced tomatoes. Add 1 tsp sugar. *Can also add small bag shoepeg corn and small bag butter beans.

Simmer pot of soup for 35-45 minutes.

Mint Chocolate Delight Cookies

Ingredients

• 2 cups all-purpose flour
• 2/3 cup baking cocoa 
• 1 4 oz. package instant chocolate pudding mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 10 oz. package Nestle Toll House Dark Chocolate & Mint Morsels

Preheat oven to 325 degrees F.

Combine flour, cocoa, pudding mix, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoons onto ungreased baking sheets. 

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup canned pumpkin
• 1 egg
• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 TB vanilla
• 1 12oz bag chocolate chips

Preheat oven to 350 degrees. Combine pumpkin, egg, vegetable oil, and sugar in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the mild and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Sir for about one minute.

Add vanilla and chocolate chips and stir until combined.

Line baking sheet with parchment paper. Drop cookies on by the spoonfuls. Bake for 9-12 minutes.

Rosemary Chicken Linguine

Ingredients

• 1 box (16 oz.) linguine
• Rotisserie chicken
• 1 (24 oz) Classico Traditional Sweet Basil pasta sauce 
• Chopped rosemary

Cook linguine according to box directions. While pasta is cooking, allow chicken, pasta sauce, and rosemary to simmer over the stove top. Serve prepared sauce over the linguine. 

Beefy French Onion Potpie

Ingredients

• 1 lb. ground beef
• 1 chopped small onion
• 10.5 oz. can condensed French onion soup
• 1 1/2 cups shredded part-skim mozzarella cheese
• 12 oz. tube refrigerated buttermilk biscuits

Cook 1 lb. ground beef and 1 chopped small onion in a large skillet over medium heat until beef is no longer pink; drain. Stir in one 10.5 oz. can condensed French onion soup; bring to a boil. Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with 1 1/2 cups shredded part-skim mozzarella cheese. Bake at 350 degrees for 3 minutes or until cheese is melted. Top with one 12 oz. tube refrigerated buttermilk biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Makes 4 servings.