Breakfast Bake

This recipe makes 2 casseroles, so you can serve one and freeze the other for later. Enjoy!
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Breakfast Bake (from Quick Cooking)
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4 1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar (4 1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
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Sprinkle croutons, cheese, onion, peppers, and mushrooms into two greased 8 in square baking dishes. In a bowl, combine eggs, milk, salt, mustard, and pepper. Slowly pour over vegetables. Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. Bake the second casserole uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
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To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from refrigerator30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Swiss onion Crescents

Swiss Onion Crescents (from Quick Cooking)
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1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons shredded Swiss cheese, divided
2 tablespoons chopped green onion
1 1/2 teaspoons Dijon mustard
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Unroll crescents dough and separate into eight triangles. Combine 2 tablespoons cheese, green onions and mustard; spread about 1 teaspoon over each triangle. Roll up from short side. Place point side down on an ungreased baking sheet and curve into a crescent shape. Sprinkle with remaining cheese. Bake at 375 for 11-13 minutes or until golden brown. Serve warm.
Yields 8 rolls

Beef Noodle Soup

Beef Noodle Soup (from Quick Cooking)
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1 pound ground beef
1 can (46 ounces) V8 Juice
1 envelope onion soup mix
1 package (3 ounces) beef Ramen noodles
1 package (16 ounces) frozen mixed vegetables
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In a large saucepan, cook beef over medium heat until no longer pink. Stir in the V8 juice, soup mix, contents of noodle seasoning packet, and mixed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.
Yield: 8 servings.

Chocolate Chip Cheese Bars (from Quick Cooking)

Chocolate Chip Cheese Bars
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1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
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Cut cookie dough in half. For crust, press half of the cookie dough onto the bottom of a greased 8 in square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Yield: 12-16 servings
Note: You can also substitute 2 cups of your favorite chocolate chip cookie dough for the refrigerated cookie dough

Pop Fly Popcorn

Pop Fly Popcorn (from Quick Cooking)
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10-12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cup sugar
1 cup butter (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
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In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, bring sugar, butter, and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla, cream of tartar and baking soda. Drizzle over the popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
Yield: 10-12 servings

Spinach Parmesan Linguine

Spinach Parmesan Liguine (from Quick Cooking)
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1 package (16 ounces) linguine
1 cup chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/3 cup milk
2 tablespoons cream cheese
salt and pepper to taste
1 cup (4 ounces) shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
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Cook the linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook uncovered for 5 minutes. Stir in spinach; cook for 2 minutes. Add milk, cream cheese,salt and pepper; stir until cheese is melted. Drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan cheese and mozzarella cheese; toss to coat.
Yield: 10 servings

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars (from Quick Cooking)
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1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups (12 ounces) semisweet chocolate chips, melted
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In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from the heat; add cereal and stir until coated. Spread into a greased 13 in x 9 in x2 in pan; press lightly. Spread melted chocolate over bars. Chill.
Yields: 1 1/2 to 2 dozen