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.

Easy Apple Turnovers

Ingredients:

• 1 package frozen Puff Pastry, thawed
  
• 1 can Apple Pie Filling
• 3 TB butter, melted
• 2 TB sugar
• 1/4 tsp cinnamon
  

Directions:

1. On a lightly floured surface, roll out each pastry sheet. Cut each into four squares.
2. Spoon 1/4 cup apple pie filling into the center of each square; fold diagonally in half and press edges to seal. Place on a greased baking sheet.
3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown.

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.
   

White Chocolate Chip and Cranberry Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup white chocolate chips
• 1 cup dried cranberries

Directions:

1. PREHEAT oven to 375° F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and cranberries. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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.

Apple Cranberry Bread

Ingredients:

• 1/2 cup + 2 Tbsp vegetable oil
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups tart apples, peeled and diced
• 1/3 cup dried cranberries
• 1/4 cup chopped nuts

Directions:

1. Preheat oven to 325°;grease a 9"x5"x3" loaf pan.
2. Beat oil, eggs, and vanilla; combine flour, sugar, cinnamon, cloves,salt, baking soda and baking powder; beat into the egg mixture; stir in apples, cranberries and nuts.
3. Pour into loaf pan and bake 60-70 minutes or until toothpick comes out clean; cool in pan for 10 minutes; remove loaf from pan and cool on wire rack.

Homemade Crescent Rolls

Recipe from Little Birdie Secrets
Ingredients:

• 2 c. warm water, 110-115°
• 2 Tbsp. rapid rise yeast (aka bread machine yeast)
• 1/2 c. oil
• 1/2 c. powdered milk
• 1/2 c. sugar
• 2 eggs
• 2 tsp. salt
• 5-6 c. bread flour
• Softened butter

Directions:

1. Pour water in a bowl and sprinkle yeast over the top.
2. Allow to soften about 5 minutes.
3. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour.
4. Allow to rise in bowl for 45 minutes.
5. Punch down and allow to rise for another 45 minutes.
6. Break into two equal pieces.
7. On a floured surface, roll out each chunk into a large circle.
8. Spread softened butter (not melted) onto entire circle.
9. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.)
10. Starting with wide end of triangles, roll up like a crescent roll.
11. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.

I used 5 1/2 cups of flour. Also, leftover rolls warm up well in the oven.

Pumpkin Cream Cupcakes

Ingredients:

• 1 pkg (2 layer size) spice cake mix
• 1 pkg (3.4 oz) Vanilla flavored instant pudding
• 1 cup canned pumpkin
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
  

Directions:

1. Heat oven to 350*
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mix well. Spoon into 24 paper lined cups. (**I got 30 cupcakes from this batter**)
3. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
4. Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes, remove to wire racks. Cool completely
5. Keep refrigerated.
   

Pilgrim Hat Cookies

Ingredients:

• 1 cup vanilla frosting
• 7 drops yellow food coloring
• 32 miniature peanut butter cups
• 1 package (11-1/2 ounces) fudge-striped cookies
• 32 pieces orange mini Chiclets gum

Directions:

1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

Chunky Apple Cake with Cream Cheese Frosting

Southern Living, SEPTEMBER 2001

Ingredients:

• 1/2 cup butter, melted
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 Granny Smith apples, peeled and sliced
• 1 cup chopped walnuts, toasted
  
• Cream Cheese Frosting
  
• Chopped walnuts, toasted (optional)
  

Directions:

1. Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts.
3. Spread into a greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. 

Cream Cheese Frosting

 Ingredients:
•  1 (8-ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar and salt, beating until blended.
3. Stir in vanilla.

Butterscotch Haystacks

Ingredients:

• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
• 3 1/2 cups miniature marshmallows

Directions:

1. LINE trays with wax paper.
2. MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
3. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
4. Stir in peanut butter until well blended.
5. Add chow mein noodles and marshmallows; toss until all ingredients are coated.
6. Drop by rounded tablespoon onto prepared trays.
7. Refrigerate until ready to serve.

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

Cream Cheese Cupcakes

Ingredients:

• 
  1 package (8 ounces) cream cheese, softened
  1/3 cup sugar
  1 egg
  1/8 teaspoon salt
  1 cup semisweet chocolate chips
  1 cup peanut butter chips
  
• CUPCAKES:
  1 cup sugar
  1 cup water
  1/3 cup canola oil
  1 tablespoon white vinegar
  1 teaspoon vanilla extract
  1-1/2 cups all-purpose flour
  1/4 cup baking cocoa
  1 teaspoon baking soda
  1/2 teaspoon salt
  
• Directions:
  
  In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
  For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  
• Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

1. 
   

Wiggly Pumpkins

Ingredients:

• 2 packages (6 ounces each) orange gelatin
• 2-1/2 cups boiling water
• 1 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Candy corn
• Black licorice and/or gumdrops
  

Directions:

1. Dissolve gelatin in water; set aside for 30 minutes.
2. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended.
3. Pour into an oiled 13-in. x 9-in. pan. Chill until set.
4. Cut into circles or use a pumpkin-shaped cookie cutter.
5. Just before serving, add candy eyes and mouths.

Yield: 14-16 servings.