Turkey Mushroom Pasta

Turkey Mushroom Pasta

*I double the recipe for a two night meal.

1 small box spaghetti

2 cups cubed cooked turkey (chicken works fine too)

1 can reduced fat cream of chicken soup, undiluted

1 cup water

3/4 cups mushrooms

1 t. dried rosemary, crushed

1 t. Italian seasoning

1/2 t. onion powder

1/2 t. garlic powder

1/2 cup shredded Italian cheese

1/2 cup reduced-fat sour cream

2 T. shredded Parmesan cheese

1 T. dried parsley  flakes

~Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through and mushrooms are tender.

~Remove from heat.  Whisk in Italian cheese and sour cream until smooth.  Drain Spaghetti; place in a serving bowl.  Top with turkey mixture, Parmesan cheese and parsley.

~Crockpot Chicken Tacos

Crock pot Chicken Tacos Recipe from Tasty Kitchen

Serves: ~12 people

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be put in the freezer to use at a later time.

~Hot Taco Salad~

2 1/2 pounds ground beef
1 package taco seasoning
1 c. canned tomatoes with juice
1 c. ketchup
1 1/2t chili powder
1/4 c. taco sauce
1 (10 3/4) can tomato soup
lettuce
Frito's
diced tomato
shredded cheddar cheese
sour cream
sliced olives

~In a large sauce pan, brown ground beef and drain off any excess grease.
~Mix in taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.
~Allow mixture to simmer for 20 minutes.
~To make salads, place lettuce on each plate followed by Frito's and meat mixture. Then top each salad with desired remaining toppings.

~Homemade Hawaiian Haystacks~

8 T (1 stick) unsalted butter
1/2 c. all purpose flour
1/2 c. sour cream
1/4 t ground black pepper
32 ounces reduced sodium chicken broth
1/4 t. garlic salt
2 c. cooked shredded chicken breast
Steamed rice, enough for your family

Toppings
Chow mein crispy noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese

1. Place butter in a large sauce pan over medium heat, stirring to melt. Slowly which in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until think, about 2 minutes. Add sour cream, ranch seasoning, garlic, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper, and garlic salt. I leave the meal in my crock pot all day on warm or low until we are ready for dinner.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and the top of what every you have.

Serves 4

~Slow cooker Chicken and Rice~

1 pound boneless skinless chicken breast
1 can cream of mushroom or cream of chicken soup
1 cup of salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)

Put chicken, soup, and salsa in a slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Shred the chicken breast and stir in sour cream and heat just until everything is combined.

~Sausage Tomato Pasta

1 package penne, cooked according to package 

1 pound mild Italian sausage 

1 cup heavy whipping cream 

1 large can diced tomatoes with Italian seasonings 

1/2 onion, chopped 

2 T. olive oil 

1 clove garlic, minced

 1 cup shredded Parmesan cheese

 Italian seasoning 

 Cook onion, sausage, and garlic with olive oil. Drain fat. 

Add heavy cream and simmer for 10 minutes, stirring occasionally. 

Add can of tomatoes and Italian seasoning to taste. Sprinkle with Parmesan cheese, heat and toss with pasta.

~Twice-Baked Potato Casserole~

1 1/2 pounds red potatoes (about 6 medium), baked
1/4 t. salt
1/4 t. pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups ( 8 ounces) shredded mozzarella cheese
2 cups (8ounces) shredded cheddar cheese
2 green onions, sliced (optional)

Directions
~Bake potatoes
~Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9 inch baking dish. Sprinkle with half the salt, and pepper and bacon. Top with half of sour cream and cheese. Repeat layers.
~Bake, uncovered, at 350 for 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Yield 6-8 servings

~Lemonade Cake~

Lemonade Cake
1 lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cups powdered sugar
1 (6 oz) can frozen lemonade, thawed

Heat oven to 350 degrees.  Combine cake mix, pudding, eggs, oil and water.  Beat with mixer until smooth.  Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes or until an inserted toothpick comes out clean.
While cake is baking, combine he powdered sugar and thawed frozen lemonade.  Beat until smooth.  when cake is done pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer.  Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in and return the cake tot the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it poke additional holes in the top of the cake and slowly pour the additional lemonade mixture on top of the cake, creating a glaze. 
Allow cake to cool and serve with whipping cream or cool whip.

~Macaroni and Cheese~

I got this recipe from here.  This is our favorite mac'n'cheese recipe ever!!! It goes great with a Summer BBQ!

Macaroni and Cheese

Servings 6

Ingredients4 cups Dried Macaroni

1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Cinnamon Roll Cake~

 

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

~Baked Spaghetti~

Baked Spaghetti

8 oz. spaghetti, cooked and drained
1/3 c. Parmesan cheese
1/2 lb. hamburger, browned

1/2 lb. hot sausage, browned
1 1/2  favorite spaghetti sauce
 shredded mozzarella cheese
 pepperoni slices

Mix the cooked and drained spaghetti with the browned hamburger, sausage, and sauce.  Pour into a greased 9x13 pan. Top with cheeses and the peperoni slices.  Cover and bake at 350 for 25- 35 minutes until bubbly. Let set 5 minutes before cutting and serving.

~Indoor S'mores Treat~

Indoor S’mores Treat

• 9 cups Honey Graham Cereal (like Golden Grahams)
• ¾ cups Light Corn Syrup
• 3 Tablespoons Butter
• 11-½ ounces, weight Package Milk Chocolate Chips
• 1 teaspoon Vanilla
• 3 cups Mini Marshmallows

1. Grease a cookie sheet with butter.
2. Measure 9 cups of graham cereal into a large mixing bowl.
3. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5. Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan

Chocolate Chip, Oats 'n Caramel Cookie Squares

Our family loves this dessert.  Pillsbury is a really good site to find some really yummy recipes!!

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 cup quick-cooking oats

Dash salt, if desired

2/3 cup caramel ice cream topping

5 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon vanilla

3/4 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup Hershey's® semi-sweet baking chips (6 oz)

DIRECTIONS:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
• Bake 10 to 12 minutes or until dough puffs and appears dry.
• In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
• Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

Mexican Chicken Penne

1 package (16 ounces) penne pasta
2 cups (2 cans of chicken)
1 1/4 cups salsa con queso dip
1/2 c. milk
1/4 t. salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 c. shredded cheddar cheese

~Cook pasta according to package directions.  Meanwhile in a large bowl, combine the chicken, dip, milk, and salt.
~Drain pasta; add to chicken mixture and toss to coat.  Top with black beans, tomato, onions and cheese.

Lasagna Soup

I love finding  trying new recipes, I couldn't wait to try this one.  The house smelt so good!!

*INGREDIENTS
Soup:
1 1/2 pounds Italian sausage
1 medium yellow onion, chopped
4 cloves garlic, finely minced or pressed through a garlic press
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper
3 tablespoons tomato paste
1 (28-ounce) can fire roasted diced tomatoes, undrained
2 bay leaves
6 cups low-sodium chicken broth
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
1/2 pound fusilli noodles, cooked and drained
Cheese topping:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling
DIRECTIONS:
In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft,a bout 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.
For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.
To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately

Cheese Baked Spinach

Our family LOVES this dish!!

1 (10 ounce) package frozen spinach, thawed and drained
salt and pepper to taste
1 (3 ounce) package cream cheese, softened
2 T. milk
2 to 3 T. grated Parmesan cheese

Preheat oven to 400 degrees.  Spread spinach evenly in an 8 x 8 baking dish.  Season with salt and pepper.
Thin cream cheese with the milk to spreadable consistency.  Spread on spinach; top with Parmesan cheese and back until hot and bubbly, about 30 minutes.

Zucchini Muffins

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.

Ingredients:

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Taco Soup Crock Pot Style

Ingredients~
2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can chile's
1 packet taco seasoning
1 packet ranch dressing mix
1 pound lean ground beef and/or hot sausage
shredded cheese and sour cream or embellishment

Directions~
brown meat
drain fat and add meat to crock pot
sprinkle seasoning packet on top of meat, stir
drain and rinse the beans add to crock pot
add chile's and corn
stir~
Cover and cook on low for 8-10 hours or on high for 4-5.  The longer it cooks the better.  Stir well before serving, add cheese and sour cream and enjoy!

Simple Scones

1 T. yeast
1 T. sugar
2 c. flour
1 t. salt
1/2 t. baking powder
Mix all the dry ingredients together then add 1 cup warm water. Mix all together.  Deep-fry in enough oil that they are not on the bottom of your pan, they will float.  They are finished when they are golden in color. These are wonderful with syrup, honey, or powder sugar .

Easy Chicken And Cheese Enchiladas

1 can cream of chicken soup 

1/2 cup sour cream 

1 cup Pace Picante Sauce medium 

2 t. chili powder 

2 cups chopped cooked chicken {I used 3 cans cooked chicken} 

1/2 cup shredded Monterey Jack cheese 

1 can Refried beans 

2 cups cooked rice 

flour tortillas 

1 small tomato, chopped {optional} 

1 green onion, sliced {optional} 

 1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. 

2. Stir in chicken and cheese. 

3. Put a spoonful of refried beans down the center of the tortilla, 

4. Top it with a spoonful of rice and then a spoonful of the chicken mixture down the center of the rice. 

5. Sprinkle it with cheese, roll up the tortilla and place them seam side down in a 13 x 9 baking dish. 

6. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. 7. Top with cheese, tomatoes and onions before serving. Our picky little eater even loved these!!!

Mexican Chicken Penne

1 package {16 ounce} penne pasta
2 cups {2cans} cooked chicken
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 t. sea salt
1 can {15 ounces} black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

~Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk, and salt.
~Drain pasta; add chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese.

We also like a little sour cream on top.

Serves 6
This is loved by the whole family!

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Ingredients:

2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 t. vanilla
1/2 cup milk
2 1/2 cups flour
3/4 t. cinnamon
1/4 t. all spice
1/2 t. salt
1 1/2 t. baking soda
2 1/2 t. baking power
4 T. cocoa
1 1/2 cups shredded zucchini
3/4 cup chocolate chips
3/4 cup walnuts {optional}

In a large bowl, beat oil and sugar until well mixed.
Add eggs, vanilla and milk and beat well.
In a large bowl sieve together all the dry ingredients and gradually add to wet ingredients.
Stir in shredded zucchini.
Stir in chocolate chips.

Bake in 350 degree oven for 1 hour if using a bundt or tube pan.
Bake in 325 degree oven for around 45 minutes if using a 13 x 9 inch pan.
Bake in 350 degree oven for around 25-30 minutes if you are making muffins.

This is the BEST!! We made the bundt cake, this is super moist and just the right amount of chocolate!

Easy Chicken Pot Pie

Hearty Chicken Pot Pie

2 T. butter or margarine
1 medium onion, chopped
1 bag {I used 3, we liked it thicker} frozen veggie mix
1 1/2 cups cut-up cooked chicken {I used 3 cans of chicken}
6 cups chicken broth
1 t. sea salt
1 t. dried thyme
3/4 c. milk
6 T. cornstarch

Topping~
3/4 c. milk
1 egg
2 T. melted butter or margarine
1 T. chopped fresh parsley

~Heat oven to 350 degrees. In a 3~quart sauce pan, melt better over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In a small bowl, mix the milk and cornstarch with a wire wish until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 3~quart casserole dish.

~In a small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.

~Bake 25-30 minutes until toothpick inserted in center of topping comes out clean.

~Makes 6 servings.

This is so GOOD!! It is a whole meal in one! Perfect for a Winter meal.

Chicken Stroganoff

This is a great twist to a classic Stroganoff!

Our family LOVES this dinner!! I found this recipe in the Home Cooking Magazine p. 58

6 bacon strips 

1/2 pounds skinless, boneless chicken breast cut into 1/4 inch strips {I use one can of chicken, its faster and just as good} 

1/2 onion, finely chopped 

1/2 c. sliced mushrooms

 2/3 c. chicken broth {I use 3 cups to feed our family and it allows left overs for hubby's lunch the next day} 

1 garlic clove, crushed with the side of a knife 

1/4 t. salt 

pinch paprika pepper 

1/2 c. sour cream 

1 T flour {If you add more broth you will need to add more flour to help thicken up your sauce}

In a skillet, cook bacon until crisp. Drain, reserving at least 2 tablespoons drippings, Dice; set aside. In the reserved drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink {if it is from a can, cook until heated} and the mushrooms have exuded their liquid. Add the broth, garlic, salt, paprika, pepper and cooked bacon. Cover and simmer slowly for 10 minutes. Combine sour cream and flour until smooth; add to the skillet. Bring almost to a boil; cook and stir 2 minutes or until thickened. Serve over hot, cooked noodles. Add a fresh garden salad and bread and the meal is complete.

~Hot Fudge~

1 cube butter
2 c. chocolate chips
1 can evaporated milk
1 t. vanilla
2 c. powder sugar

Bring to a boil and stir for 6 minutes.

This is so good!!  It is perfect over ice cream, brownies and any thing else that needs fudge!  This recipe makes enough for later, I store the extra in a quart jar in the frig, when we want to use it I spoon some out and heat it in the microwave until it's warm.
I got this recipe from my sister-in-law.

~Potatoe Cassarole~

10-12 potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1/2 c. chopped onion
1 1/2 c shredded cheese
salt and pepper to taste
Boil potatoes in skins, peel and shred.
Mix all the ingredients together into shredded potatoes. 
Spread into a 9 x 13 pan, bake at 350 degrees for 30-40 minutes or until done.

It is faster and easier to use frozen harsh browns.

These are super yummy and go with so many dinners!!

~Chocolate Chip Blondies~

1 1/2 c. packed brown sugar
1/2 c. butter, melted
2 eggs, lightly beaten
1 t. vanilla
1 1/2 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. semisweet chocolate chips

~In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.  Combine the flour, baking powder and salt; add to brown sugar mixture.  Stir in chocolate chips.
~Spread into a greased 13 x 9" baking pan.  Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Cut into bars. 
~Sometimes it can be hard to spread in the pan, I put a little flour on the spoon to help spread the mixture.

~Cherry Delight Crock-Pot style~

1 can {21 ounce} cherry pie filling
1 package {18 1/4 ounces} yellow cake mix
1/2 c. {1stick} butter, melted
1/3c. walnuts {optional}
whipped topping or vanilla ice cream {optional}

Place pie filling in Crock-pot slow cooker.  Mix together cake mix and butter in medium bowl.  Spread evenly over cherry filling.  Sprinkle walnuts on top.  Cover; cook on LOW 3-4 hours or HIGH 1 1/2 to 2 hours. Spoon into serving dishes, and serve warm with whipped topping or ice cream, if desired.


This is wonderful!!!  It is very sweet and so rich! A little bit goes a long way! 

~Chicken Burrito Bundles~

2 c. chopped cooked chicken {I use 2 cans of chicken}

1 {1 1/4 ounce} package taco seasoning mix
1 {16 ounce} can refried beans
6 {8"} flour tortillas
1 {8 ounce} package shredded cheddar cheese
3 diced tomatoes
1 small onion, diced

salsa

Preheat the oven to 350 degrees. Place chicken and seasoning mix in a large zip-top plastic bag; seal bag, and shake to coat.

Spread beans down center of tortillas. Top with chicken, cheese, tomatoes, and onion; roll up and place in a 9 x 13 pan.

Bake at 350 degrees for 15 minutes. Serve with salsa and sour cream.

We found this recipe several years ago in a Mr. Food Cookin' Quickies cook book. It is fast, easy and very tasty!!!

WW II Oatmeal Molasses Cookies

These are Raychel's favorite cookies, she not only loves to eat them but bake them as well!! We hope you enjoy them as much as our family. This recipe comes from a book Raychel was reading, Dear America The Diary of Piper Davis.

WW II Oatmeal Molasses Cookies

2 c. flour

2 c. oatmeal

1 t. baking soda

1t. salt

1 c. sugar

3/4 c. shortening (can use butter)

2 eggs, beaten

5 T. light molasses

2 t. vanilla extract

1/2 c. chopped walnuts (optional)

1/2 c. raisins (optional)

1 c. chocolate chips (optional)

Preheat oven to 350 degrees

1. In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.

2. In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in the beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts, raisins or chocolate chips, if desired. Drop by teaspoonfuls onto ungreased baking sheets.

3. Bake for 10-12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rake to cool completely.

~Chocolate Chip Blondies~

Chocolate Chip Blondies

1 1/2 c. packed brown sugar
1/2 c. melted butter
2 eggs lightly beaten
1 t. vanilla
1 1/2 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. chocolate chips

~In a large bowl combine brown sugar, melted butter, eggs and vanilla mix just until blended. Combine the flour, baking powder and salt; add it to the brown sugar mixture. Stir in the chocolate chips.
~Spread in greased 13 X 9 baking dish. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a rack and cut into bars.
Sometimes it can be hard to spread, I use a little flour on the spatula to help.

~Macaroni Chili Casserole~

Macaroni Chili Casserole

• 1 lb. ground beef
• 1 lb. hot Italian sausage
• 1/4 cup chopped onion
• 2 can black beans, drained
• 1 little can of hot tomato sauce
• 2 can sweet corn, drained
• 1 cans dice tomato, undrained
• 2 can tomato soup
• 1 tbsp chili powder
• 1 can chopped green chili
• 2 tsp cumin
• 1 box of macaroni, cooked and drained

Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef and sausage with the chopped onions. We added sea salt and pepper to the meat and onion mixture while it cooked along with the chili powder. I let it simmer while we waited for the pasta to finishing cooking. Then we put all the ingredients in a big soup pot over the stove and heat it through until hot.

Just before serving add cilantro and shredded cheese.

This was a HUGE hit!!! Our little picky eater, Jolene, not only helped "sample" but had two bowls at dinner time! This is one we will be making lots. It is the perfect winter meal on those cold days.

~Apriot Chicken~aka Hawaiian Chicken~

 Apricot Chicken
(aka: Hawaiian Chicken)

Crock pot

 

.

 

 

~Ingredients~

1 Cup Apricot Jam
8 oz. Russian Dressing (Catalina will work if you can’t find Russian)
1 Pkg. Lipton onion soup mix
8 Chicken Breast (5-6 if you are using Sam’s clubs large defrosted-frozen breasts)
1 Can pineapple rings, drained (or fresh pineapple cut into rings if it is on sell)
Uncle Ben's Wild and long grain rice

 

~Directions~Mix Jam, dressing, and soup mix together. Place chicken in crock pot, pour mixture over top. Place pineapple rings on top. Cook on low for 6-8 hours. (This was way to long, the chicken got over done) 1 hour prior to serving, shred chicken with fork and continue to cook in crock pot so that the chicken absorbs additional juices. Serve over a prepared batch of wild and long grain rice. Serve with a fruit salad or a fresh green salad.

 

Southwest Chicken Nachos

Crock pot

Southwest Chicken Nachos

~Ingredients~
1 small back frozen corn
1 can black beans-drained
1 {16 oz} jar medium salsa {I used half medium and half hot}
2 large frozen, boneless chicken breast
shredded cheese
avocados
sour cream
chopped cilantro
tortilla chips

~Direction~
Pour bag of frozen corn in bottom of crock pot. Place frozen chicken breast on top of corn and cover with rinsed and drained black beans and your salsa. Cook on high for 1 hour, and then on low for 4 hours. {It took mine 2 hours on high to be able to shred} Shred chicken with forks. {After we shredded the chicken we let it cook anther hour to soak in the flavors} Serve with tortilla chips and add toppings to individual servings. The salty crunchy chips make this so good!!

~Stuffed Bell Peppers~

Stuffed Bell Peppers

 

 

Ingredients~6 large bell peppers

1lb ground beef

2 T. finely chopped onions

1 c. cooked rice {measured dry, before cooking}

1t. salt

1 clove garlic, finely chopped

1 {15 oz.} can tomato sauce {0r can of diced tomatoes

3/4 c. shredded mozzarella cheese

 

Directions~

~Cute thin slices from stem of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.

~Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes {or sauce}

~Heat through.

~Stuff each pepper with hamburger mixture; stand upright in backing dish. Pour remaining sauce over peppers. {I don't do this}.

~Cover with foil, cook at 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer.

~Remove from oven and sprinkle with shredded mozzarella cheese.

~Enjoy!!