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No Cook Spicy Barbecue Sauce
April 27, 2021 Lee
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No Cook Spicy Barbecue Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 187.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Servings 1 batch of sauce, 1 1/2 cups

Ingredients
  

  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • Liquid Option
  • 2 tablespoons Sweetener Option
  • 2 tablespoons Worcestershire sauce
  • Seasoning Option
  • 1 teaspoon dry mustard

OPTIONS

Liquid - Use 1 Item

  • ¼ cup cider vinegar
  • ⅓ cup lemon juice
  • ⅓ cup lime juice
  • ¼ cup red wine vinegar

Sweetener - Use 1 Item

  • brown sugar, packed
  • honey
  • grape jam
  • molasses

Seasoning - Use 1 Item

  • 2 teaspoons chili powder
  • ½ teaspoon hot pepper sauce
  • 2 teaspoons yellow curry powder
  • ½ teaspoon ground ginger

Instructions
 

  • Add all ingredients to a medium size mixing bowl and stir together.
  • Use to baste chicken, ribs, lamb, hamburgers, or turkey while cooking. Enjoy.

Notes

Shortcut: Condensed Tomato Soup.
Ingredients - Sauces
Fruited Barbecue Sauce
April 27, 2021 Lee
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Fruited Barbecue Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 185.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 cups of sauce

Ingredients
  

  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Preserves Option
  • ¼ cup Liquid Option
  • 1 tablespoon soy sauce

OPTIONS

Soup - Use 1 Item

  • condensed beef broth, or 2½ cups fresh broth
  • condensed chicken broth, or 2½ cups fresh broth, Shortcut
  • condensed French onion soup

Preserves - Use 1 Item

  • apricot preserves
  • peach preserves
  • orange marmalade

Liquid - Use 1 Item

  • lemon juice
  • cider vinegar
  • lime juice

Instructions
 

  • Heat the oil in a 2 quart saucepan on medium heat, when hot, add the onion and garlic. Sauté until tender.
  • Stir in all remaining ingredients, reduce heat to low and simmer for 15 minutes, stirring occasionally.
  • Use to marinate and baste chicken or ribs, then heat remaining sauce to pour over the meat. Enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Ingredients - Sauces
Biscoff Icebox Cake
April 27, 2021 Lee
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Biscoff Icebox Cake

Adapted from Biscoff Icebox Cake on Ina Eats In and the original recipe is here.
I came across this recipe on Instagram, and the description and photos were mouthwatering. I found the items needed and I made this for a family gathering on 25 Apr 2021, and it was a hit! I can honestly say, this 'cake' is the best I have ever made, highly recommended.
Print Recipe Pin Recipe
Prep Time 15 minutes
Passive Time 8 hours
Course Dessert
Cuisine American
Servings 9 servings

Equipment

  • Baking Pan (8x8 or 9x9 inch)
  • Electric Mixer

Ingredients
  

  • 226 grams Mascarpone cheese, (8 oz)
  • ⅔ cup Biscoff cookie butter, or store brand of cookie butter
  • 2½ cups heavy whipping cream, cold
  • 1 package instant vanilla pudding mix, (4 serving size / 3.4 oz / 96 g)
  • 35-45 Biscoff Lotus cookies, (about 1½, 8.8 oz 250 g packages
  • candy sprinkles, or cookie crumbs, as desired, optional

Instructions
 

  • Add the cookie butter and cheese to a mixing bowl. (I used Great Value brand cookie butter.)
  • Beat with an electric mixer until smooth. Clean off the mixer blades and rinse them.
  • In another mixing bowl, add the cream and pudding mix. Beat with the mixer until the mixture begins to get thick.
  • Pour the pudding mixture into the bowl with the cheese mixture. Beat with the mixer until just combined. Overmixing may result in a more dense cake. (Smooth out the top of the cream filling then use a spoon to evenly mark out 3 sections, like a 'peace sign'.)
  • Place cookies in a even layer in the baking pan. (I used an 8x8 inch pan, using a 9x9 inch pan will require a few more cookies.)
  • Spread ⅓ of the cream filling over the cookies, then repeat with another layer of cookies, pressing then into the filling below them, then spread another ⅓ of the filling over the cookies. Then add one final layer of cookies, then spread the remaining ⅓ of filling and smooth out as that is the top of the cake. Decorate with candy sprinkles or cookie crumbs, as desired. Place in the fridge for 8 hours to set up and soften the cookies.
  • To serve, slice into serving portions. Enjoy!

Notes

T
# Buster Approved,#1 Go-To Recipes,DESSERTS
Basic Frittata
April 26, 2021 Lee
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Basic Frittata

Lee
This is a basic frittata recipe that is easy and delicious, and no cream cheese used in this. I made this on 22 Apr 2021 and it was very well liked my parents and I. This recipe is a mix of several frittata recipes and I settled on this for ease of preparation, readily available ingredients, and excellent flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Lunch, Main Dish
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 tablespoon olive oil, or cooking oil
  • 1 bell pepper, color of your choice, diced
  • 1 onion, diced
  • 12 eggs
  • 3 tablespoons whipping cream
  • ½ teaspoon salt
  • 2 cups cheese, your choice, shredded, divided

Instructions
 

  • Heat the olive oil in a non stick pan, when hot, add the onion and bell pepper, and sauté until tender. Remove from heat and set aside to cool just a bit.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 inch baking pan with butter or cooking spray.
  • To a mixing bowl, crack in the eggs and add the cream. Whisk until the yolks and whites are just mixed together. Stir in the salt, 1 cup of the cheese, and the sautéed bell pepper and onion.
  • Pour mixture into the prepared baking pan.
  • Sprinkle on the remaining 1 cup of cheese. I used a Monterey Jack & Colby blend.
  • Back for 25 minutes, the eggs should be puffed up and cooked in appearance, the center will jiggle just a bit when the pan is lightly shaken. Remove from oven and let cool for 5-10 minutes, then slice into serving portions.
  • Serve as a breakfast, lunch, or my favorite; breakfast for dinner. Enjoy!

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Curry Sauce
April 24, 2021 Lee
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Curry Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 184.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. The curry powder used in this recipe would be the yellow 'Indian' curry, not the red 'Thai' curry paste. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups of sauce

Ingredients
  

  • 2 tablespoons butter
  • ¼ cup onion, diced
  • 2 teaspoons yellow curry powder
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • ½ cup Fruit Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • chicken broth, Shortcut
  • apple juice
  • water
  • pineapple juice

Fruit - Use 1 Item

  • tomato, diced
  • apple, diced
  • pear, chopped
  • crushed pineapple, drained

Garnish - Use 1 Item

  • raisins
  • salted peanuts
  • cashews
  • toasted flaked coconut

Instructions
 

  • In a 2 quart saucepan on medium heat, melt the butter, when it is hot, add the onion and curry powder. Stir occasionally and cook the onion until it is tender.
  • Add the Soup and Liquid Options to the saucepan, stir until well blended.
  • To the saucepan, add the Fruit Option, stir in and heat through.
  • Top with Garnish Option, serve over meat and poultry dishes, or even rice. Enjoy.

Notes

Shortcuts: Condensed Tomato Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Chicken Broth (Pressure Cooker).
Ingredients - Sauces
Sour Cream Sauce
April 21, 2021 Lee
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Sour Cream Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 183.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups of sauce

Ingredients
  

  • 2 tablespoons butter
  • Vegetable Option
  • Seasoning Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ⅓ cup sour cream, Shortcut
  • ⅓ cup milk, and as needed

OPTIONS

Vegetable - Use 1 Item

  • ½ cup mushrooms, sliced
  • ⅓ cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, shredded

Seasoning - Use 1 Item

  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon paprika
  • ¼ teaspoon yellow curry powder,
  • ¼ teaspoon dried tarragon, crushed

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed golden mushroom soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken & mushroom soup

Instructions
 

  • Melt the butter in a medium sized (2 quart) saucepan on medium heat, when hot, add the Vegetable and Seasoning Options, and cook, stirring occasionally, until tender.
  • Stir in the Soup Option, sour cream, and milk. Stir occasionally until heated through. Thin to desired consistency with additional milk as needed.
  • Serve over meat dishes, vegetables, pasta, or even rice dishes. Enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Sour Cream.
Ingredients - Sauces
Cheese Sauce
April 21, 2021 Lee
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Cheese Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 182.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cups of sauce

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Cheese Option
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • ⅓ cup milk
  • ⅓ cup milk, plus 2 tablespoons sherry
  • ⅓ cup milk, plus ½ cup sour cream, Shortcut
  • ⅓ cup beer

Cheese - Use 1 Item

  • 1½ cups sharp Cheddar cheese, shredded
  • 85 grams cream cheese, cubed, (3 oz)
  • ½ cup Parmesan cheese, grated
  • 1½ cups Swiss cheese, shredded

Seasoning - Use 1 Item

  • ½ teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • dash ground nutmeg

Instructions
 

  • In a 2 quart saucepan, add all ingredients and stir together, place on medium heat, stir often until heated through.
  • Serve over vegetables, pasta, or hamburgers. Enjoy.

Notes

Shortcuts:  Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
Ingredients - Sauces
Blender Hollandaise Sauce
April 21, 2021 Lee
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Blender Hollandaise Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 180.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Servings 2 cups of sauce

Equipment

  • Food Processor / Blender

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 egg yolks, chicken or duck
  • 2 tablespoons lemon juice
  • ⅛ teaspoon Seasoning 1 Option
  • dash Seasoning 2 Option
  • ½ cup butter, melted

OPTIONS

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut

Seasoning 1 - Use 1 Item

  • hot pepper sauce
  • dry mustard
  • lemon peel, grated

Seasoning 2 - Use 1 Item

  • black pepper
  • lemon pepper
  • cayenne pepper

Instructions
 

  • To a blender or food processor, add the Soup Option, egg yolks, lemon juice, Seasoning 1 and Seasoning 2 Options. Cover and blend until smooth.
  • While mixing at high speed, slowly slowly pour in butter in a steady stream and blend for 3 minutes more or until thickened.
  • Serve over eggs, fish, or vegetables. Enjoy.

Notes

Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup.
Ingredients - Sauces
Cream Sauce
April 21, 2021 Lee
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Cream Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 179.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 batch sauce, 1 1/2 cups

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Flavoring Option
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut

Liquid - Use 1 Item

  • ⅓ cup water, plus 2 tablespoons dry sherry
  • ½ cup water
  • ½ cup milk
  • ½ cup light cream, or half and half

Flavoring - Use 1 Item

  • ½ cup Swiss cheese, shredded
  • ½ cup sour cream, Shortcut
  • ½ cup mushrooms, canned or cooked, sliced
  • 2 tablespoons fresh parsley, chopped

Seasoning - Use 1 Item

  • 2 tablespoons Parmesan cheese, grated
  • ⅛ teaspoon paprika
  • 2 teaspoons fresh chives, chopped
  • ¼ teaspoon dried tarragon, crushed

Instructions
 

  • In a 2 quart saucepan, add all ingredients and stir together, place on medium heat, stir often until heated through.
  • Serve over vegetables, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Sour Cream.
Ingredients - Sauces
Golden Mushroom Sauce
April 19, 2021 Lee
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Golden Mushroom Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 178.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 cups sauce

Ingredients
  

  • 2 tablespoons butter
  • Vegetable Option
  • 1 can condensed golden mushroom soup, (10½ oz / 298 g)
  • Liquid Option
  • Seasoning Option

OPTIONS

Vegetable - Use 1 Item

  • 2 tablespoons shallots, diced
  • 2 tablespoons spring onion, sliced
  • ¼ cup onion, diced
  • ⅓ cup green bell pepper, diced

Liquid - Use 1 Item

  • ¼ cup dry red wine, plus ⅓ cup water
  • ¼ cup dry white wine, plus ⅓ cup water
  • ¼ cup dry sherry, plus ⅓ cup water
  • ½ cup milk

Seasoning - Use 1 Item

  • 1 tablespoon fresh parsley, chopped
  • ⅛ teaspoon dried basil, crushed, plus 2 tablespoons diced tomato
  • ⅛ teaspoon dried thyme, crushed
  • 1 tablespoon fresh chives, chopped

Instructions
 

  • In a 2 quart saucepan on medium heat, melt the butter then cook the Vegetable Option until it is tender.
  • To the saucepan, stir in the soup, then the Liquid and Seasoning Options. Bring to a boil, stirring constantly.
  • Remove from heat, use over beef, lamb, or meatloaf. Enjoy.
Ingredients - Sauces