Chicken (or Turkey) Tetrazzinni

If you can believe this, my daughter who has to be very nearly force fed everything ate her whole bowl of this and then asked for seconds. My entire family LOVED it. That never happens to me. (Somebody always tells me dinner is gross) So this recipe is now going to be a frequently made one.


12 ounces homemade style egg noodles ( the kind like Grandma DaBell uses for chicken noodle soup. You can find them dried or frozen)
2 Tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 cans cream of mushroom soup
1 cup chicken broth
1 teaspoon seasoning salt
1/2 tsp. celery salt
3 cups shredded cheese (divided)
4 cups cooked and cubed chicken
1 1/2 c. frozen or fresh peas
optional : carrotts, celery, green peppers......
Directions
1.Preheat oven to 350 degrees
2.Cook noodles according to package directions, only do it a few minutes less so the noodles are not quite tender. 3.In large saucepan over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add noodles and chicken or turkey and any desired vegetables. Cover with remaining cheese. Transfer to 2-quart baking dish.
4.Bake at 350 degrees for 30 minutes or until hot and bubbly.

8 Can Soup

As Phinneas and Ferb would say, "Easy Peasy, Lemon Squeezy"....

1 can Chili
1 can Chili without beans
1 can vegetable beef soup
1 can dice tomatoes
1 can sliced potatoes
1 can corn
1 can beans
1 can mixed vegetables

Drain liquid off of all vegetables.  Add all cans to a pot and cook until boiling.  Turn to low and let simmer as long as you want.  The more you simmer, the better it gets.  It is also a great recipe to throw in a crockpot.

Try it, you'll like it :)

Pumpkin cobbler bars

1 package yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Directions
1.Preheat oven to 350 degrees .Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 pan.
2.In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3.In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4.Bake at 350 degrees for 55 minutes.

BEST SERVED COLD

Grandma's pink popcorn

2 c. sugar
2/3 c. half and half or evaporated milk
1 Tbsp. White karo
1/4 tsp. salt
1 tsp. vanilla
Red food coloring

Cook until slightly firm ball (230 on a candy thermometer) Stirring frequently.
Pour slowly over 6 quarts of popped corn. (I use 3/4 c. unpopped kernels for this recipe) Pour out on wax paper to cool. *Recipe does not make popcorn balls. Kernels cluster when poured on.

THIS STUFF IS ADDICTING!

Marci's Crock Pot Apple Butter

A great way to use up all the extra aples this time of year!

Peel, core, and slice apples
Fill a large crock pot almost to the top with apple slices
Add 3 c. sugar
3 tsp. cinnamon
1/2 tsp. cloves
dash of salt
Slow cook 12-14 hours
Take lid off to cook the last hour to cook off a little of the liquid
Blend with a hand blender until all the chunks are gone.

ENJOY!

Oatmeal Cake (Dutch Oven)

This can be used for a 9x13 pan in the oven ....or it works awesome in the dutch oven!

Add water to 2 c. dry oatmeal and let stand 20 min.
Cream together:
1/2 c. shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
add prepared oatmeal.
Stir in :
1 1/3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp Cinnamon
Pour into dutch oven (we used 12 inch) or a 9x13 cake pan

Bake 350 for 35 min. Or in a dutch oven 35-40 min, with 15-18 coals on top and 8 on bottom.

TOPPING:
In saucepan combine:
1 1/2 sticks butter
1 c. brown sugar
1/2 c. cream
1/2 tsp Vanilla
1 - 2 c. coconut (optional)
1 c. chopped pecans
We also put small caramel pieces on top and they were yummy!
Boil in pan until brown and bubbly. Pour over baked cake and broil until browned, about 5 min. (To broil in a dutch oven move all the coals to top)

Leftover- roast vegetable soup

Michelle gave me this recipe....and it is hands down the best vegetable beef soup I have ever had. Thanks Michelle!

1 pound shredded leftover pot-roast (or you could use cooked stew meat, or browned hamburger.....but I recommend the pot-roast.yummy.)
4 cups beef broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables (or fresh veggies of your choice)
1 c. ditalini, macaroni, or your favorite kind of pasta

In a large stock pot or your crock pot, combine roast, beef broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and pasta. Bring to a boil and then simmer until pasta is done.

I put mine in the crock pot most of the afternoon, and just threw the pasta in about 1/2 hour before I was ready for dinner!
(couple of hints for everyone) - when I buy celery, I chop it in my cuisinart immediately and store in serving size portions in the freezer. That way I always have some on hand and my kids can't freak out about seeing celery in their food, but we still get the flavor of it. Also, I never use fresh onions in anything. I use onions that I have minced and dried out of my garden and I think it still tastes fantastic!