Apple Spice Stacked Cake

(Apple Spice Mix)
Add ½ cup chopped walnuts to cake and ½ cup peeled chopped apple (use a crisp tart apple, such as Granny Smith). Then mix together ½ cup packed brown sugar, 1/8 cup milk or cream, 4 tablespoons unsalted butter in a small saucepan. Bring to a boil and boil for approximately 3 to 5 minutes until slightly reduced and thickened. Peel and slice 2 apples.

The chef baked this cake in a 7” spring form pan (you can use either a loaf pan or 6 cup bundt)… After the cake has baked for 25 minutes, pour the sauce over the cake and then place apples in a concentric circle around the cake and brush with a little more sauce. Finish baking the cake and then put under broiler for a few minutes to finish browning the apples being careful not to burn the cake.

Chocolate Truffle Glaze

(Chocolate Truffle Mix)
Put 4 ounces of good quality bittersweet chocolate chips in a bowl. In a small saucepan pour 4 Tablespoons heavy cream and bring to a boil. Pour the cream over the chocolate chips and stir until chocolate is completely melted and smooth. You can add 1 tsp of pure vanilla extract if you would like. Pour (or dip your cake in the sauce) the sauce over the cake and put in the fridge for 30 to 60 minutes until the chocolate firms. Sprinkle with powdered sugar and serve with strawberries.

Vanilla Fig

(Vanilla Fig Mix)
Add 1 small chopped firm banana to the liquid ingredients. Add ¼ cup chopped hazelnuts, 1 tsp. ground cinnamon and 3 or 4 roughly chopped dried Calimyrna Figs to the dried mix. Proceed as directed…

To make a sauce to top sliced cake, melt equal amounts of butter and brown sugar in a sauté pan…when it sizzles sauté a slice of the Vanilla Fig cake.

Maple Glaze

(Maple Oat Walnut Mix)
1 Tablespoon melted butter, cooled a bit
1 cup powdered sugar
¼ teaspoon maple flavoring  
3 Tablespoons milk (or cream)

Stir together melted butter, powdered sugar, maple flavoring and milk (or cream) to make a smooth glaze.  Drizzle on top of the cake and allow glaze to set. Garnish plate with a few toasted walnuts.

Caramelized Almond Topping

(Almond Crème Mix)
Melt 3 T butter in a saucepan. Add 2 T milk (or cream) and 1/3 cup brown sugar (packed). Stir until combined. Add 1/3 cup sliced almonds & stir until mixture is smooth.

When cake has baked for 30 minutes, pour almond mixture over cake, carefully. Place a cookie sheet under cake to catch drippings as the topping will bubble over a bit. Finish baking cake an additional 25 minutes. Take out of oven and cool 10 to 15 minutes. Carefully, remove cake from loaf pan. Place a slice of cake on a plate and top with a dollop of softly whipped cream.

White Cheddar & Chive White Pizza

• 1 box White Cheddar and Chive Cheeseball Mix
• 8 oz. softened cream cheese
• 1/2 tablespoon minced garlic
• 1 large, thin prepared pizza crust
• 14 oz. can artichoke hearts, drained and chopped
• 1 cup cooked, diced chicken breast
• 8 oz. shredded mozzarella cheese

Combine contents of Pack A and minced garlic with cream cheese. Spread cheese mixture on pizza crust.

Place chopped artichoke hearts and chicken on top of cheesespread. Top with mozzarella.

Follow directions on pizza crust for baking.

Party Roll Ups

• 1 box Bell Pepper and Garlic Cheeseball Mix
• 12 (14-ounce package) flour tortillas
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 3 tablespoons chopped green onion
• 12 ounces sharp Cheddar cheese, grated
• 1 cup salsa or picante sauce

In a medium bowl combine contents of Pack A, cream cheese, sour cream, onion, and Cheddar cheese. Mix thoroughly. Spread onto tortillas. Lightly “dust” the top with a pinch of the contents of Pack B, and roll up. Cover tightly and chill for 2 hours or overnight.

When ready to serve, cut each roll into 1/2-inch slices.

Serve with salsa or picante sauce. Makes about 8 dozen pieces of tortilla roll-ups.

Key Lime Sugar Cookies

• 1 Key Lime Cheeseball Mix
• 1/2 c. sugar
• 1 tsp vanilla
• 1 c. butter
• 1 egg yolk (reserve egg white)
• 3 oz. cream cheese
• 2 c. flour (sifted)
• 1/2 tsp. salt
• 1 tsp. cream of tartar

Combine key lime cheeseball pack A, sugar, butter,cream cheese, salt, vanilla and egg. Blend well.

Stir in flour, cream of tartar and pack B until well blended. Refrigerate dough for 2 hours. Heat oven to 375°. On lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place 1 inch apart on ungreased cookie sheets.

If desired, brush cookies with slightly beaten egg white and sprinkle with colored sugar.

Bake for 7-10 minutes or until lightly golden brown around edges. Makes 5-6 dozen cookies.

Perfect Potatoes

• 1 box Parmesan Pesto Cheeseball Mix
• About 3 pounds of hot mashed potatoes (Two 1.5# packages of Simply Potatoes™)
• 8 ounces softened cream cheese
• 1 cup milk
• 1 teaspoon onion salt
• 1 teaspoon seasoned salt
• 4 tablespoons butter, divided

Combine contents of Pack A with cream cheese. Add hot potatoes; mix well. Add milk, both salts, and 2 T of butter. Blend.

Pour potatoes into casserole dish which has been sprayed with non-stick spray. Melt remaining 2 T of butter and drizzle over top.

Bake in 350 degree oven for about 30 minutes or until bubbly.

Simply Potatoes is a trademark of the Michael Foods Company.

Orange Cranberry Refrigerator Pie

• 1 box Orange Cranberry Cheeseball Mix
• 8 oz. softened cream cheese, divided
• 8 oz. Non Dairy topping
• 8-inch graham cracker pie crust
• 1/4 tsp. vanilla extract
• 1/2 Tbsp. milk
• 4 tsp. powdered sugar

Combine Pack A of cheeseball mix with 6 ounces cream cheese and non dairy topping; blend well. Pile into pie crust. Mix together remaining cream cheese, vanilla, milk and sugar. Fold in cranberries from Pack B.

Spread topping on pie; chill 1-2 hours.

Snuggly Sunday French Toast

• 1 package Maggie & Mary’s Bananas Foster Cheeseball Mix
• 8 oz. cream cheese
• 4 slices of cinnamon bread
• 2 eggs
• 2/3 c. milk
• 1 jar caramel sauce

Cream together softened cream cheese and Bananas Foster Mix. Combine eggs and milk in shallow bowl using fork. Heat frying pan on medium on stove. Spray pan with non stick spray.

Dip both sides of bread into egg mixture. With fork, allow bread to drip over bowl. Place slice of bread in pan; continue with other slices. Turn slices when bread is slightly brown.

When both sides are brown, place slices on individual plates. Dollop cream cheese mixture onto hot bread slices. Drizzle caramel sauce over top.

Garnish with crumbs from Pack B (and a dollop of whipped cream if it’s a really special day!)

Uncle Fran’s Chili

• 1 box Maggie & Mary’s Chill Chasin’ Chili
• 1 lb. ground beef
• 1/2 chopped onions
• 12 oz. beer (1 can)
• 1 can sliced mushrooms, drained
• 1 can corn, well drained
• 3 1/2 cups water
• Tabasco Sauce (optional)

Brown ground beef in large pot. As meat browns, add onion and mushrooms. Cook together until beef is done and onions are tender. Drain well and return meat mixture to pot.

Add the chili mix, the beer, and 3 1/2 cups water. Mix well. Add packet of red beans and corn. Blend well with whisk.

Add shot of Tabasco sauce if you like.

Simmer 20-30 minutes stirring occasionally.

Cabin Country Favorite Casserole

• 1 box Maggie & Mary’s Tavernhouse Cheese Soup
• 1 lb. ground beef
• 1/2 chopped onions
• 2 ribs celery, sliced
• 1 can sliced mushrooms, drained
• Cooked macaroni (1-2 cups)

Prepare cheese soup according to instructions, except reduce water by 1 cup. As soup is cooking, brown ground beef with onions, mushrooms and celery.

Drain beef/veggies well; add to soup as it simmers. Five minutes before serving, add macaroni (amount can vary based on your preference).

Simmer another 5 minutes or until heated through.

Cheeseburger Soup

• 1 box Maggie & Mary’s Tavernhouse Cheese Soup
• 1 lb. lean ground beef, browned and drained
• 1/4th cup chopped onions

Prepare soup according to directions on the box. Add browned ground beef and chopped onions during the last 15 minutes.

Company Chicken

• 1 box Maggie & Mary’s Chicken Broccoli Soup
• 8-10 boneless, skinless chicken breasts
• 1/2 cup fresh grated Parmesan cheese
• 1 cup shredded medium cheddar cheese

Make soup according to package directions, except reduce water by one cup. Brown chicken breasts in butter or olive oil.

Place chicken in baking dish and sprinkle with Parmesan cheese. Pour prepared soup over all. Sprinkle cheddar cheese over top.

Bake at 375° for 1 hour. Serve over noodles with broccoli spears.

Optional: Substitute 1 cup water in soup with 1 cup of sour cream; add almonds.

Sunday Brunch Casserole

• 1 box Chicken Broccoli Soup
• About 3 cups chopped ham
• 1/2 cup sour cream
• 2 can sliced mushrooms, drained

Make soup according to package directions except delete 1 cup water. Simmer 45 minutes. Stir sour cream into prepared soup. Add mushrooms. Place ham in baking dish sprayed with non-stick spray. Pour prepared soup over all.

Bake at 325° for about 35 minutes or until bubbly. Serve over rice. Garnish with either slivered almonds or shredded cheese.

Wild Rice Casserole

• 1 package Maggie & Mary’s Creamy Wild Rice Soup
• 1 can of mushrooms (drained)
• 1/3 cup chopped onions
• 1 tablespoon soy sauce
• 1 pound lean ground beef
• 1 to 2 cups instant rice
• 1 tablespoon butter
• 1/3 cup low fat sour cream

Prepare soup according to package directions except delete 1 cup water.

While soup is simmering, saute onions and mushrooms in butter, until onions are clear. Remove from pan. Brown ground beef.

When soup is done simmering, add beef, onions, and mushrooms. Add the soy sauce and blend. Remove soup from heat, add instant rice. (You can add a bit of hot water if you like.) Cover pot according to instructions on instant rice box. When rice is done, stir in sour cream.

Pour mixture into a casserole sprayed with non-stick spray. Bake at 325° for about an hour until casserole reaches desired consistency.

You can adjust water/rice amounts to suit your individual tastes!

Wild Rice Chicken Divan

• 1 box Maggie & Mary’s Creamy Wild Rice Soup
• 3 (10 oz) boxes frozen broccoli, uncooked
• 3 cups cooked chicken, cut up in chunks
• 1/2 cup shredded cheddar cheese
• 1 (2.8 oz.) Durkee onion rings

Prepare soup according to instructions on box, reducing water used by one cup. Layer broccoli and chicken in 9” x 13” pan.

Combine cheese with prepared soup and pour over chicken/broccoli. Sprinkle onion rings on top.

Bake at 350° for about 1 hour. Watch and cover with foil if browning too much.

Wild Rice Stuffing Bake

• 1 box Maggie & Mary’s Creamy Wild Rice Soup Mix
• 3 stalks celery, diced
• 1/3 cup chopped onions
• 1 can of mushrooms (drained)
• 1 tablespoon butter
• 14 oz. bag seasoned bread cubes
• Left over chicken or turkey, diced

Prepare soup according to instructions on box, except reduce the amount of water by 1 cup. When the soup is just about ready, saute celery, onions and mushrooms in butter until veggies are tender.

Toss together veggies bread cubes in large bowl. Add prepared soup and chicken. Mix well. Spoon mixture into greased 9” x 13” baking dish; cover with foil.

Bake at 350° for about 30 minutes or until heated through. For a “crispy” top, remove foil and bake for additional 10 minutes. Serve with hot gravy.

Golden Squash Potato Soup

• 1 box Potato Bacon Soup
• 12 oz. package of frozen squash
• Chopped parsley
• Sherry (optional)

Thaw squash in microwave according to package instructions. In a large kettle mix the soup base with 5 cups of hot water. Blend well. Add the squash, blend thoroughly. Add the potatoes and bacon from the box; simmer soup according to package instructions. 5 minutes before serving, add a dash of Sherry (optional). Garnish with chopped parsley.

Smoky Potato Soup with Gorgonzola Cheese

• 1 box Maggie & Mary’s Potato Bacon Soup
• 5 oz. crumbled Gorgonzola cheese
• 1/2 cup diced ham
• Chopped parsley

Prepare soup according to instructions on box. Add ham. Blend well. Simmer soup according to package instructions. When soup is done, ladle it into bowls and sprinkle each with cheese and parsley.

• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F

Wild Berry Smoothie

• 5oz of Fruit Juice
• 1 ½ scoops of Big Train Vanilla Smoothie Mix
• ½ Berries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Berries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Laguna Peach Berry Smoothie

• 5oz of Apple Juice
• 1 ½ scoops of Big Train Smoothie Mix
• ½ Peaches
• 2 Strawberries
• 12oz Ice.

Pour in Juice, Vanilla Smoothie Mix, Peaches, Strawberries and Ice into blender.  Blend thoroughly until smooth.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Ban-o-conut

• 3oz Big Train Banana Banana Fruit Tea Smoothie Blast
• 1oz Big Train Pineapple Coconut Fruit Tea Smoothie Blast
• 4oz of Water
• 16oz of Ice.

In a blender, add 3oz of Banana Banana Fruit Tea Smoothie Blast, 1oz Pineapple Coconut Fruit Tea Smoothie Blast with 4oz of Water and add 16oz Ice.  Blend thoroughly until smooth.

**Big Train Fruit Tea Smoothie Blast can be ordered by the bottle or in the best deal as a case of 6!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)