Creamy Turkey with Noodles

Ingredients:

• 1/2 lb. egg noodles
• 2.5 cups turkey, cooked and cubed
• 1 can cream of mushroom soup
• 1/2 - 1 can of milk (empty soup can)
  
• salt and pepper to taste
  

Directions:

1. Cook noodles according to package. Combine noodles, turkey, soup, milk, salt and pepper.
2. Place in 7x11" pan. Cover and cook at 350* for 30-35 minutes. Uncover last 5-10 minutes.

*I didn't really measure, I just dumped, so I'm guessing on the turkey and noodles amount.

Pizza Pockets

(photo courtesy of Mckmama)

Ingredients:

• premade pie crust
• spaghetti sauce
• fresh mozzarella cheese
  
• pepperoni
• egg white
  

Directions:

1. Preheat oven to 350*.
2. Spread some pie crusts out. Use a platter or cookie sheet or cutting board if you want.
   
3. Use a pizza cutter to divide the crusts into six parts each.
4. Spread a little spaghetti sauce on each piece.
5. Put a hunk of fresh mozzarella cheese on half of the pieces.
6. Put some pepperoni on the other halves.
7. Lay the halves on top of each other.
8. Fold over the edges to make little pockets. Vent the tops with a knife. Coat each with a little bit of egg white.
9. Bake at 350 until golden brown.
   

Easy Pralines

Ingredients:
•24 graham cracker squares
•1/2 cup light brown sugar, packed
•1/2 cup butter or margarine
•1/2 teaspoon vanilla extract
•1/2 cup pecans, chopped

Directions:

Heat oven to 350°. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan. Heat brown sugar and margarine to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla. Pour over graham crackers, spreading evenly; sprinkle with pecans. Bake until bubbly, about 8 to 10 minutes. Cool slightly and cut into squares.

Cheeseburger Pasta

Ingredients:

• 1 lb. ground beef
• 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup *
  
• 1 can (10 1/2 oz) Campbell's Beef Broth
• 1 1/2 cups water
• 1/2 cup ketchup
• 2 cups uncooked medium shell pasta
  

Directions:

1. Cook beef in skillet until browned. Pour off fat.
2. Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

*Homemade Cheddar Cheese Soup
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.

Roasted Cauliflower

Ingredients:

• 2 tablespoons olive oil
• 1 head cauliflower (about 1 1/2 lb.)
• 1/2 teaspoon Seasoned Salt
  
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 425°. Drizzle a 15- x 10-inch jelly-roll pan with 1 Tbsp. olive oil. Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.

2. Bake at 425° for 25 to 30 minutes or until golden brown. Sprinkle with salt to taste.

**this is great on a lettuce salad

Southern Biscuits

Recipe from Food Network

Ingredients:

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
  
• 2 tablespoons butter
  
• 2 tablespoons shortening
  
• 1 cup buttermilk, chilled
  

Directions:

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Apple Snicker Bar Salad

Ingredients:

• 1 (8oz) carton of Cool Whip
• 2 (8oz each) cans of chunked pineapple, drained, reserved
• 3 sliced apples
• 3 Snickers bars, cut into pieces
• 1/2 cup whole salted peanuts
  

Directions:

1. Slice apples into pineapple juice to prevent from turning dark. Mix all ingredients together.
   

Almond Strawberry Salad

Ingredients:

• 3 cups fresh baby spinach
• 1/2 cup sliced fresh strawberries
• 1/4 cup sliced honey-roasted almonds
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1-1/2 teaspoons sugar

Directions:

1. In a large bowl, combine the spinach, strawberries and almonds.
   
2. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.
   
3. Drizzle over salad and toss to coat. Yield: 4 servings.

Sausage Bow Tie Skillet

Ingredients:

• 8 oz uncooked bow tie pasta
• 1 lb cooked kielbasa or smoke polish sausage, cut into 1/4 inch slices
• 1 jar (4-1/2 oz) sliced mushrooms, optional
• 2 tsp minced garlic
• 2 T butter
• 1 T cornstarch (I subbed 2 T flour)
• 1-1/2 cups milk
• 1-1/2 cups fresh or frozen peas (I used green beans)
• 1 cup (4 oz ) shredded cheddar cheese

Directions:

1. Cook pasta according to pkg. Meanwhile in a large skillet, saute the sausage, mushrooms & garlic in the butter.
2. Combine cornstarch (or flour) and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 mins or until thickened (takes longer to thicken with flour than cornstarch)
3. Drain pasta; add to sausage mixture. Stir in peas/beans & cheese; cook until cheese is melted.
   

Yield: 4 servings

Greek Pasta Salad

Ingredients:

• 2 cups penne pasta
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons dried oregano
• 1 teaspoon dill weed
  
• salt and pepper to taste
• 2/3 cup extra-virgin olive oil
• 10 cherry tomatoes, halved
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 cucumber, sliced
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, dill weed, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.YIELD: 8

**make this into a main dish by throwing in some cooked chicken.

Seven-Vegetable Salad

Ingredients:

• 1 cup cut fresh green beans
• 1 cup fresh sugar snap peas
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1/2 cup julienned onion
• 2 small tomatoes, seeded and chopped
• 1 cup coarsely grated carrots
• 2/3 cup reduced-fat Italian salad dressing
• 4 teaspoons minced chives

Directions:

1. In a saucepan, bring 2 inches of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
2. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Zucchini Boats

Ingredients:

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup large fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Directions:

1. Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
   
2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat.
   
3. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells.
   
4. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
   
5. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.
   

Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Zucchini Stir-fry

Ingredients:

• 1 lb. hamburger
• 2 zucchinis, sliced
  
• 1 onion, sliced
• mushrooms, sliced
• garlic, minced
• salt and pepper
• Instant white rice, cooked
  

Directions:

1. Cook hamburger; drain. Stir-fry zucchini, onion, mushrooms and garlic. Add hamburger, salt and pepper; mix and heat. Put over rice.
   

Egg Salad Sandwiches

Ingredients:

• 6 hard cooked eggs
• 1/2 cup celery
• 1 tbsp onion, chopped
• 1/3 cup mayonnaise
• 1/4 tsp salt
• dash pepper
  

Directions:

1. Chop eggs, mix all ingredients together. Spread on bread.
   

Chicken Salad Sandwiches

Ingredients:

• 1 1/2 cups cooked chicken or turkey, chopped
• 1/2 cup mayonnaise or salad dresing
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
  

Directions:

1. Mix together and enjoy on bread.
   

Dirt Cups

Ingredients:

• 2 cups cold milk
• 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
• 15 OREO Chocolate Sandwich Cookies, finely crushed, divided
• 10 paper or plastic cups (6 to 7 oz.) or dessert dishes
• 10 worm-shaped chewy fruit snacks

Directions:

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 cup of the crumbs.
2. Spoon pudding mixture into cups; top with remaining crumbs.
3. Refrigerate until ready to serve. Garnish with fruit snacks.

*Crush the Oreos in a food processor, it's easier.

Chocolate Fudge Pops

Ingredients:

• 1 (3.9 oz) package instant chocolate pudding mix
• 1/2 cup white sugar
• 3 cups milk
• 1 cup Cool Whip
  

Directions:

1. In a mixing bowl, combine pudding, sugar, milk and cool whip. Pour mixture into small paper cups or ice pop molds and freeze. When set, stick wooden popsicle sticks into them if you are using paper cups. Serve when frozen.

Frozen Lemonade Pie

Ingredients:

• graham cracker pie crust


• 1 can sweetened condensed milk(14 oz.)


• 1 container cool whip(12oz.)


• 6 oz. frozen lemonade
  

Directions:

1. Fold last three ingredients together.

2. Pour into graham cracker crust.

3. Freeze for 4 hours.

4. Serves at least eight, 12 if smaller pieces.

Homemade Strawberry Lemonade

Ingredients:

• 1 container of frozen Lemonade concentrate
• strawberries (fresh or frozen)
  

Directions:

1. Make up the lemonade. Smash up strawberries and add to lemonade.

**I feel that frozen strawberries thawed are easier to smash up. Add as many as you want.

Pear Chicken Salad

Ingredients:

• 6 cups spring mix salad greens
• 1 medium ripe pear, sliced
• 1-1/2 cups cooked chicken strips
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts or pecans

DRESSING:

• 1/4 cup olive oil
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 1-1/2 teaspoons Granulated Pure Cane Sugar
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon salt
• Dash pepper

Directions:

1. On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
   

Yield: 4 servings.