Delicious recipes to get the new year started right

A fresh new year gives everyone hope and encouragement to do the things we have been putting off.

These delicious and easy recipes will get you off to a great start if you are resolving to save money and get healthier by cooking at home instead of going out.

Texas Breakfast Casserole

1 can crescent rolls
1 lb. sausage, cooked and
drained
Fresh mushrooms, sliced
3/4 lb. Monterey jack cheese,
grated
6 eggs, beaten
1 can cream of mushroom
soup

Line a 13 x 9-inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 degrees for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

My Favorite Carrot Cake

1 1/2 C. vegetable oil
2 C. granulated sugar
4 large eggs

2 C. all-purpose flour
1 1/2 teaspoons baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
2 C. grated carrots
1 (8 ozs.) can crushed pineapple
drained
1/2 C. chopped pecans or walnuts

Cream Cheese Frosting

Grease bottom and sides of 9 x 13inch cake pan. Beat first 3 ingredients with mixer at medium speed until well blended. Combine flour, and next 5 ingredients and add to oil mixture, beating at low speed until well blended. Stir in carrots, pineapple and nuts. Pour into prepared pan. Bake at 350 degrees for 40 minutes or until wooden pick inserted in center comes out clean. Cool completely before icing.

Cream Cheese Frosting:
1 C. butter or margarine
1 8 ozs. cream cheese
1 (16 ozs.) box powdered sugar
1 tsp. vanilla extract
1 tsp. almond extract

Beat butter and cheese until well blended, gradually add sugar and extracts, beating well.

Sweet Potato Salad

2 lb. sweet potatoes, peeled and
cubed (about 6 cups)
1 C. mayonnaise

1/2 C. firmly packed brown
sugar
1 C. chopped peanuts or walnut,
toasted if desired
1/2 C. raisins

In 4-quart saucepot, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 8 minutes or until potatoes are tender; drain and cool slightly. Meanwhile, in large bowl, combine mayonnaise with brown sugar. Add remaining ingredients and toss to coat. Serve chilled or at room temperature.

Honey Mustard Cranberry Chicken

1/2 C. mayonnaise
1/4 C. dried cranberries,
chopped
1 Tblsp. honey
1 Tblsp. Dijon-style mustard
6 boneless, skinless chicken

breast halves (about 2 lbs.)

Heat oven to 425 degrees. In medium bowl, combine all ingredients except chicken. Arrange chicken on baking sheet, then evenly top with mayonnaise mixture. Bake 20 minutes or until chicken is thoroughly cooked.

Chicken Asparagus Casserole

2 cans asparagus, drained
2 to 4 chicken breasts, cooked
and chopped
2 (10 3/4 ozs.) cans cream of
chicken soup
1 C. mayonnaise
1 Tblsp. lemon juice
1 C. shredded Cheddar cheese
1 C. bread crumbs or cracker
crumbs

Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese and breadcrumbs. Bake at 350 degrees for 30 to 40 minutes.

Shrimp Casserole with Green Onions

1/2 stick unsalted butter, melted

2 tsp. chopped garlic
1/4 C. each minced green onions
and dry white wine
1/2 C. chopped white button

mushrooms
1/2 tsp. each salt and pepper
2 Tblsp. oil
1 lb. large shrimp, shelled
1 C. bread crumbs

Have ready a 1-quart shallow baking dish. In a bowl, mix butter, garlic, green onions, mushrooms, salt, pepper and 1 tablespoon oil. Add shrimp, toss to mix. Spoon into baking dish. Heat oven to 425 degrees.

Toss breadcrumbs with remaining oil until crumbs are lightly coated. Sprinkle over shrimp and drizzle with wine.

Bake 10 minutes until topping is browned and shrimp are cooked through. Serve immediately.

Pork Chops with Mustard-Onion Gravy

4 (3/4-inch thick) boneless pork
chops
2 Tblsp. all-purpose flour
1 Tblsp. vegetable oil
1 C. sliced onion
1 (10 1/2 ozs.) can Campbell's
Golden Pork Gravy
1 Tblsp. spicy-brown mustard
4 C. hot mashed potatoes

Coat pork chops with flour. Heat oil in skillet. Add chops and cook until browned. Add onion and cook 10 minutes or until chops are done. Add gravy and mustard. Heat through. Serve with mashed potatoes.