Hawaiian Bread Rolls

Ingredients

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 egg
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 tablespoon molasses
• 1 tablespoon honey
• 5 tablespoons white sugar
• 2 tablespoons dry milk powder
• 2 tablespoons butter flavored shortening
• 4 1/2 cups bread flour
• 2 teaspoons active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
2. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven for 15 minutes, until golden brown.

Hamburger Sliders

Ingredients

• 8 Sister Schubert's Dinner Yeast Rolls, split
• 1 pound ground beef
• 1 red onion, sliced
• 8 slices American or Swiss cheese
• Salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees. Bake rolls according to directions on package.
2. Prepare grill to high heat. Make 8 three inch beef patties, salt and pepper to taste.
3. Grill beef patties 5 minutes per side, or until well done. Place a slice of cheese on each patty during the last minute of grilling.
4. Arrange bottoms of rolls on plate. Place a patty on each roll and add onion slices. Cover with tops of rolls. Serve.

Pork Tenderloin

Ingredients

• 1 (1 pound) pork tenderloin
• 1 clove garlic, peeled
• Paprika
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 2 teaspoons lemon juice
• 1/4 teaspoon dried marjoram
• salt and pepper to taste
• 1 tablespoon all-purpose flour
• 3/4 cup cold water
• Hot cooked rice

Directions

1. Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Remove meat and keep warm.
2. In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.

Shrimp Scampi

Ingredients

• 8 ounces angel hair pasta
• 1 3/4 cups low-sodium chicken broth
• 2 garlic cloves, minced
• 1/4 teaspoon salt-free lemon-pepper seasoning
• 1/4 cup chopped green onions, divided
• 1/4 cup minced fresh parsley, divided
• 1 pound uncooked shrimp, peeled and deveined

Directions

1. Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon-pepper and 3 tablespoons each green onions and parsley. Bring to a boil.
2. Add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain pasta and place in a serving bowl. Top with shrimp mixture and remaining onions and parsley.

Brownies

Ingredients

• 1 cup white sugar
• 1/2 cup butter
• 4 eggs
• 1 (16 ounce) can chocolate syrup
• 1 cup all-purpose flour
• 6 tablespoons butter
• 6 tablespoons milk
• 1 1/4 cups white sugar
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 1 inch sides.
2. Mix together 1 cup sugar, 1/2 cup butter or margarine, eggs, chocolate syrup, and flour. Spread batter into prepared pan.
3. Bake for 25 to 30 minutes. Cool in the pan.
4. Combine 6 tablespoons butter or margarine, milk, and 1 1/4 cups sugar in a saucepan. Stir and boil for 3 minutes. Add 1 Cup chocolate chips, and stir over low heat until melted. Frost cooled brownies immediately so frosting does not cool and harden. Cut into bars.

Heavenly Chocolate Mousse

• 8 (1 ounce) squares semisweet chocolate, coarsely chopped
• 1/2 cup water, divided
• 2 tablespoons butter (no substitutes)
• 3 egg yolks
• 2 tablespoons sugar
• 1 1/4 cups whipping cream, whipped

Directions

1. In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Hearty Green Pea Soup

• 1 can (11 1/2 ounces) Campbell's® Condensed Green Pea Soup
• 1 soup can milk
• 1 soup can water
• 1/2 cup cooked sliced carrot
• 1 cup cubed cooked ham
• 1 cup cubed cooked cooked chicken

Directions

In medium saucepan mix soup, milk, carrot and ham. Over medium heat, heat through, stirring ocassionally.

TIP: For 1 cup cubed cooked chicken, in small saucepan over medium heat, in 2 cups boiling water, cook 1/2 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

Taco Salad

• 12 oz lean ground beef
• 1 pkt (1.25 oz) 40%-less-sodium taco seasoning mix
• 1 can (15 oz.) kidney beans, rinsed
• 1/3 cup bottled Ranch salad dressing
• 1/3 cup salsa
• 8 cups bagged salad greens
• 2 cups broken tortilla chips
• 1 cup tomatoes, cut in halves
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/4 cup chopped red onion

Directions

Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up clumps with a wooden spoon, 3 minutes or until no longer pink. Add seasoning mix and cook, stirring, 1 minute more. Stir in kidney beans; heat through.

Meanwhile mix Dressing ingredients in a small serving bowl.

Place beef mixture in center of a large serving platter. Surround with remaining ingredients; serve with Dressing