2 1/2 pounds sweet potato, peeled and cut into 2-inch chunks
1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup packed light brown sugar, amount divided in recipe below
1/3 cup all purpose flour
3 tablespoons butter, softened
1/2 cup finely chopped pecans

Heat the oven to 325 degrees. Place the sweet potatoes into a 4-quart saucepot and add water to cover. Heat over high heat to a boil. Reduce heat to medium. Cook for 12 minutes or until the sweet potatoes are tender.

Drain sweet potatoes and mash with a fork or potato masher. Stir in the soup and 1/2 cup brown sugar until combined. (Use a little less brown sugar if you prefer the mixture to be less sweet)

While the potatoes are cooking, combine the remaining 1/2 cup brown sugar, flour and butter in a bowl and use a fork or pastry cutter and mix until the mixture is crumbly. Stir in the chopped pecans.

Spoon the sweet potato mixture into a 9 x 13-inch baking dish or a 3-quart shallow casserole dish. Sprinkle topping evenly over the sweet potato mixture.

Bake for 30 minutes or until topping is lightly browned. Enjoy.

RC: campbells.com
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4 cups Milk, If dairy-free, almond milk
4 Tbsp. Cocoa Powder, Unsweetened
4 Tbsp. Pure Maple Syrup
1 & 1/2 tsp. Pure Vanilla Extract
2 pinch Sea Salt

In a small saucepan, bring the milk to a boil.
Reduce heat to a simmer and stir in the cocoa powder, maple syrup, vanilla extract, and sea salt. Whisk well.
Pour into cups and top with optional whipped cream, marshmallows, and cacao nibs. If turning into chocolate milk, chill in the fridge for an hour. Enjoy!
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1 cup all-purpose flour
2/3 cup butter
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 (5.9 ounce) package instant chocolate pudding mix
1 (5.1 ounce) package instant vanilla pudding mix
3 cups milk
1/8 cup grated semisweet chocolate

In a medium to large bowl, combine the flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for 4 to 8 hours before serving. Enjoy.

RC: Randy S.


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Pumpkin Layer:
1 cup cold milk
1 (15 ounce) can solid pack pumpkin puree
2 (3.5 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cheesecake Layer:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 & 1/2 cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust

Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes. Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping. Spoon into graham cracker crust and spread into an even layer. Spread thickened pumpkin mixture over top. Cover and refrigerate until set, at least 4 hours. Enjoy.

RC: www.allrecipes.com
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1 pound ground beef, turkey OR chicken
1 & 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing, such as Miracle Whip or Mayonnaise OR 1/2 cup sour cream
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby or Monterey Jack cheese

Preheat the oven to 350 degrees. Cook meat in a large frying pan over medium-high heat until browned for about 5 to 7 minutes. Remove from the heat and drain excess oil. Stir in the salsa, corn, salad dressing (or sour cream), and chili powder into the skillet until well combined. Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more. Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes. Enjoy with favorite sides.

RC: Kaimana A.
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