BROWNIE DELIGHT

12-15 ServingsPrep: 20 min. Bake: 30 min. + cooling
Ingredients
1 package brownie mix (13-inch x 9-inch pan size)
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup chopped pecans

Directions
Prepare and bake brownies according to package directions. Cool
completely on a wire rack.
In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk
milk and dry pudding mix for 2 minutes. Refrigerate for 5 minutes;
spread over the cream cheese layer. Spread with remaining whipped
topping; sprinkle with pecans. Chill until serving. Yield: 12-15
servings.

OLD FASHIONED POT ROAST

6-8 ServingsPrep: 15 min. Cook: 2 hours
Ingredients
1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups hot water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Directions: Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown
the roast on all sides in half of the butter. Add the water,
bouillon, onion, celery, salt and pepper; bring to a boil. Reduce
heat, cover and simmer for 1 hour.
Add carrots; cover and simmer 45-60 minutes longer or until meat is
tender. Remove meat and carrots to a serving platter and keep warm.
Strain cooking juices; set aside.
In the same Dutch oven, melt remaining butter. Stir in remaining
flour; cook and stir until bubbly. Add 2 cups of the cooking juices
and blend until smooth. Cook and stir until thickened; add
additional cooking juices until gravy has desired consistency.
Yield: 6-8 servings.

Cubed Steak with Gravy

6 ServingsPrep: 15 min. Cook: 8-1/2 hours
Ingredients
1/3 cup all-purpose flour
6 beef cubed steaks (4 ounces each)
1 tablespoon canola oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Directions
Place flour in a large resealable plastic bag. Add steaks, a few at a
time, and shake until completely coated. In a skillet, cook steaks
in oil until lightly browned on each side. Transfer to a 3-qt. slow
cooker. Add the onion and 2 cups water. Cover and cook on low for 8
hours or until meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to
slow cooker; cook 30 minutes longer. Serve over mashed potatoes or
noodles. Yield: 6 servings.

Don't stop there - here's some ideas for the sides...

Steamed Broccoli Crowns $1.29 lb

Cole's Mini Garlic Bread or Toast 4/$5

How about Blue Bell Ice Cream for Dessert? Only $4.29 1/2 gallon

CLASSIC VELVEETA CHEESE DIP

Velveeta Queso Dip
Prep Time: 5 minTotal Time: 10 min
Makes: 3 cups



1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes (ONLY $4.99 THIS WEEK!)



1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
ROTEL TOMATOES ONLY 99¢ THIS WEEK
FREE CAN WITH 100 CUSTOMER POINTS!!!



MIX ingredients in 2-qt. microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
SERVE with assorted cut-up fresh vegetables, WHEAT THINS Original Crackers or tortilla chips.

Super Bowl Party Favorite

Ultimate Party Meatballs


A classic party appetizer, these easy to make meatballs in cranberry and chili sauce are perfect for your Super Bowl Party.


30 ServingsPrep/Total Time: 20 min.
Ingredients
1 14-ounces can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Directions
Combine sauces in a large saucepan. Cook over medium-low heat,
stirring until smooth. Add meatballs. Cover and cook for 15 minutes
or until meatballs are heated through, stirring occasionally. Yield:
30 appetizer servings.
Slow Cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Copyright ©2003-2009 Ocean Spray Cranberries, Inc. and Ocean Spray International, Inc. All rights reserved.

EASY, AFFORDABLE KID'S FAVORITE!

PIZZA PASTA CASSEROLE
16-20 ServingsPrep: 20 min. + freezing Bake: 25 min.
Ingredients
2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni
Directions
In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with
cheese. Arrange pepperoni over the top. Cover and freeze one
casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 25-30 minutes
or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake at
350° for 35-40 minutes or until heated through.

Yield: 2 casseroles (8-10 servings each).
Nutrition Facts: 1 serving (1 each) equals 301 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 545 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein.

CRESCENT-WRAPPED DRUMSTICKS

CRESCENT-WRAPPED DRUMSTICKS
4 ServingsPrep: 50 min. Bake: 15 min.
Ingredients
8 chicken drumsticks
1/4 cup butter
1/2 cup barbecue sauce
1 tube (8 ounces) refrigerated crescent rolls
1 egg, lightly beaten
2 teaspoons grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons sesame seeds, toasted
Directions
Remove and discard skin from drumsticks, In a large skillet, melt
butter over medium heat; stir in the barbecue sauce. Add drumsticks.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes or
until a meat thermometer reads 170°, turning occasionally.
Remove chicken from pan; cool slightly.
Separate crescent dough into eight triangles; place in a lightly
greased 15-in. x 10-in. x 1-in. baking pan. Brush dough with some of
the beaten egg; sprinkle with Parmesan cheese and Italian seasoning.
Place meaty portion of each drumstick at the tip of each triangle ,
with bony portion extended beyond one long side of triangle. Wrap
drumstick in dough; place seam side down. Brush with remaining egg;
sprinkle with sesame seeds.
Bake at 375° for 13-15 minutes or until golden brown and a meat
thermometer reads 180°. Yield: 4 servings (2 drumsticks each).
SKINLESS THIGHS CAN ALSO BE USED FOR THIS RECIPE