Ingredients

• 2 (1/2 pound) New York strip steaks, sliced into thin strips
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 1/2 teaspoons white sugar3 tablespoons olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon oyster sauce
• salt and pepper to taste
• 1 pound snow peas
• 3/4 cup green peas
• 1 carrot, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, seeded and cut into chunks
• 1/4 cup oil for deep frying

Directions

1. Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
3. Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ingredients

• 1 pound ground beef
• 3 tablespoons dry bread crumbs
• 1 egg
• 3 green onions, chopped
• 1 tablespoon Cajun seasoning
• 1 tablespoon prepared mustard
• 1/4 cup barbeque sauce
• 1 teaspoon Cajun seasoning
• 4 slices Cheddar cheese

Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard. Form into 4 patties.
3. In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning.
4. Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt. Serve with seasoned barbeque sauce.

Ingredients

• 1 (10.75 ounce) can Campbell’s® Healthy Request® Condensed Tomato Soup
• 1/4 cup water
• 2 tablespoons packed brown sugar
• 2 tablespoons vinegar
• 1 tablespoon Worcestershire sauce
• 1 pound thinly sliced cooked turkey breast *
• 3 (6 inch) pita breads, cut in half

Directions

1. Heat the soup, water, sugar, vinegar and Worcestershire in a 12-inch skillet over medium heat to a boil.
2. Add the turkey. Reduce the heat to low. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pita halves.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup confectioners’ sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup half-and-half cream
• 6 bananas, halved lengthwise
• 1 1/2 cups whipped heavy cream
• 1 pinch ground cinnamon

Directions

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Ingredients

• 1 egg, beaten
• 2 tablespoons water
• 6 boneless pork chops, 3/4-inch thick
• 2 tablespoons all-purpose flour
• 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
• 1 (10.5 ounce) can Campbell’s® Turkey Gravy

Directions

1. Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.
2. Bake at 400 degrees F for 20 minutes or until the pork is cooked through.
3. Heat the gravy in a 1-quart saucepan over medium heat until it’s hot and bubbling. Serve the gravy with the pork.

Ingredients

• 12 slices bacon
• 1/4 cup packed brown sugar
• 1 (9 ounce) package white cake mix, batter prepared as directed on package
• 1 teaspoon maple flavored extract
• 1/4 cup maple syrup

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
2. Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar.
3. Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.

Ingredients

• 8 slices bacon
• 4 (10 inch) flour tortillas
• 4 tablespoons Ranch-style salad dressing
• 1 avocado – peeled, pitted and diced
• 1 tomato, chopped
• 1 cup shredded lettuce

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
2. Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.

Ingredients

• 1 (16 ounce) package penne pasta
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 red bell pepper, chopped
• 2 bunches asparagus, trimmed and cut into 1 inch pieces
• 1 cup chicken broth
• 1/4 cup chopped fresh basil
• salt to taste
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 1 pound grilled chicken breast strips
• 1 1/2 cups grated Parmesan cheese
• 1/2 cup pecan halves (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

Ingredients

• 3 cups quick-cooking oats
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, melted
• 1 cup flaked coconut
• 1 cup sliced almonds
• 1 cup miniature semisweet chocolate chips
• 1/2 cup sweetened dried cranberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.