Month: January 2014

Easy Cheesy Tuna Noodle Casserole

Post author By Sharon
Post date January 21, 2014
No Comments on Easy Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

Ingredients:

8 oz egg noodles
1/2 cup frozen peas
2 cans of white tuna, drained
1 can cream of mushroom soup
1 jar of Ragu Double Cheddar cheese sauce
Panko Japanese bread crumbs

Preheat oven to 350° F

Bring a large pot of water to a boil and add the egg noodles. Stir to separate the noodles and return to a boil. Add the frozen peas to the boiling water. Boil over medium-high heat for 7 minutes. Drain and set aside.

Meanwhile, while the noodles and peas are cooking, mix together the mushroom soup, cheddar cheese sauce and tuna on a large bowl. Stir in the cooked drained noodles and peas. Stir until mixed well.

Pour into a 1 1/2 quart casserole dish. Sprinkle top with bread crumbs. Bake for 20 minutes.

This is such a great Cheesy Tuna Noodle Casserole and once you try this recipe, you will love how easy and delicious it is. Enjoy! : )

Pin it on Pinterest! http://www.pinterest.com/pin/280278776783508494/

Sharon Springfield

Tags casserole, main dish, tuna

Desserts

Trix Krispie Treats

These colorful Trix Krispie Treats are a real hit with kids. I’ve made these with Reeses peanut butter chocolate puffs cereal too.

1 bag of mini marshmallows
10 cups Trix cereal
¼ cup butter

Place the butter and marshmallows in a glass bowl and pop in the microwave for about 2 to 3 minutes to melt.
Stir well. Mix in Trix cereal and stir. Dump into a large buttered 9 x 13″ pan and press down with a spoon or waxed paper.
Cut into squares. 🙂

Great treat to serve at a kids party or Easter egg hunt.

Sharon Springfield

Tags cereal, desserts, treats

Salads

Egg Salad Recipe

Egg salad is super easy and a great high protein, low carb dish for when you are cutting carbs. Of course, egg salad sandwiches make a great, easy lunch or party snack.

To make this egg salad recipe, you will need:

8 eggs
3 tablespoons mayonnaise or Miracle Whip
1 teaspoon mustard
1 tablespoon sweet pickle relish (optional)
Salt and Pepper to taste

Place the eggs in a saucepan, cover with water, and bring to a boil over medium high heat. Once the water starts to boil, lower the heat to simmer, place a lid on the pot and simmer for 20 minutes.

Drain the eggs and add cold water to the pan. Let the eggs cool down for a few minutes then crack the egg shells and place them back into the cool water and refrigerate for an hour.

Peel the eggshells off the eggs and rinse well. Dice the eggs and place in a mixing bowl. Add the remainder of the ingredients and stir until the dressing is over all the eggs.

Chill until ready to serve.

Egg Salad Recipe

Sharon Springfield

Tags eggs, salads

Appetizers

Beer Candied Bacon

Ingredients:

1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer

Directions:

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.

Sharon Springfield

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Tags appetizers, bacon

Desserts

Cookie Butter Cookies

Have you fallen in love with cookie butter yet? I’m newly addicted and am perfectly content to just eat cookie butter by the spoonfulls right out of the jar. But today I was feeling adventerous and wanted to try to substitute peanutbutter for cookie butter in a cookie recipe. So how were they? Super duper yummy!

If you don’t have cookie butter, you could certainly use peanut butter, almond butter or any kind of nut butter you like. But, if you haven’t ever tried cookie butter, I highly recommend you find some so your life may be complete. It can be found at Trader Joe’s and the jar looks like this:

Cookie Butter Cookie Recipe

1 stick butter, softened
1/2 cup Cookie Butter or peanut butter
3/4 cup sugar
1 cup brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups quick oats
1 cup mini chocolate chips

Preheat oven to 375° F.

In a mixing bowl cream together the butter and cookie butter (or other nut butter). When its well mixed add the sugar, eggs and vanilla and mix well. Stir in the graham cracker crumbs, flour, baking soda and salt until well mixed. Stir in oats until incorporated. Carefully stir in the chocolate chips just until mixed in.

Drop rounded teaspoonfulls of cookie dough onto an ungreased cookie sheet, spacing them 2 inches apart. Bake for approximately 12 minutes.

This recipe makes about 4 dozen cookies.

You can freeze the cookie dough and bake later. Take a rounded teaspoon of cookie dough and form it into a ball then slightly flatten it until it’s a disk approximately 1/2″ thick. Stack in a single layer in a freezer safe container. Seperate layers of cookie dough by placing waxed paper between the layers. Seal the container and freeze.

I hope you enjoy this Cookie Butter Cookies recipe. Don’t forget to share this recipe on Facebook and Pinterest!

Sharon Springfield

Tags chocolate chip, cookie butter, cookies

Casseroles Main Dish

Chicken Divan Casserole

This Chicken Divan Casserole is one of my family’s favorite recipes. It’s an all-in-one dinner which makes clean up really easy!

Chicken Divan Casserole

2 cups water
1 cup rice
2 cups broccoli florets
2 cups chopped cooked chicken
1 can cream of chicken soup (or homemade)
1 can cream of mushroom soup
1 cup mayonnaise
¾ cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
fresh ground pepper
Panko bread crumbs

Preheat oven to 350° F.

Bring 2 cups water to a boil, add the rice, cover and simmer for 20 minutes. Add broccoli in the last 10 minutes.

In a large mixing bowl, whisk together the soups, mayonnaise, milk, lemon juice and curry powder until blended and smooth. Stir in the chicken, rice and broccoli and combine well. Pour into a 2 quart casserole dish. Grind pepper over top and sprinkle with Panko crumbs.

Cover casserole with foil and bake for 30 minutes, uncover and bake for an additional 15 minutes.

Chicken Divan Casserole

Sharon Springfield

Tags broccoli, casserole, Chicken

Desserts

Nutella Brownies

INGREDIENTS:

1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey’s Milk Chocolate Baking Melts (or chocolate chips)

DIRECTIONS:

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.

Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.

Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

This Nutella Brownies Recipe was one of the most shared recipes on Pinterest for 2013.

Sharon Springfield

Tags brownies, desserts, Nutella

Appetizers

Crab Puffs

Crab Puffs are a delicious and easy appetizer to prepare and enjoy. Canned flaky biscuits make up the crust and the creamy filling is made of just 3 ingredients and whips up in just a minute. Wonton wrappers could be substituted for the biscuits and you’d have baked crab rangoon.

Ingredients:

Pillsbury Grands Flaky Biscuits
8 oz crabmeat, drained or fake crab (surimi)
8 oz onion & chive cream cheese
2 Tbs Ranch dressing mix

Preheat oven to 400° F. Prepare a regular sized muffin tin by brushing the insides with canola oil or spray with nonstick spray.

Divide each biscuit crosswise so you have two discs from each biscuit. Press into the muffin cups.

Place the remaining ingredients into a bowl and stir until well combined. I use my Kitchenaid stand mixer and the batter paddle.

Scoop about a tablespoon of filling into each lined muffin tin.

Bake for 10 minutes.

* You could make little crab turnovers instead by stretching out each biscuit half onto a greased baking sheet, placing the filling in the center and folding the biscuit dough over and pressing the edges down. Bake for 10 minutes.

These crab puff appetizers are excellent served with sweet chili sauce.

Crab Puffs

Pin It! http://www.pinterest.com/pin/280278776783419772/

Sharon Springfield

Tags Appetizer, crab

Main Dish

Philly Cheesesteak Stuffed Peppers

Post author By Sharon
Post date January 6, 2014
No Comments on Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

This recipe was one of the top pinned recipes from Pinterest. These cheesy peppers, bursting with roast beef, onions and mushrooms are a great new way to stuff peppers! Hope you enjoy this and remember to share this with your friends and family. 🙂

Ingredients

8 oz thinly sliced roast beef
8 slice provolone cheese
2 large green pepper
1 medium onion
6 oz baby bella mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 pinch salt and pepper
1 small amount of pizza sauce for drizzle if you prefer
1 small jar of banana peppers (pepperoncinis) to taste

Instructions

Preheat Oven to 400°F
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions, banana peppers and mushrooms. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until veggies are nice and caramelized, about 25-30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
You can drizzle a little pizza sauce over top if you like the extra zip.

Philly Cheesesteak Stuffed Peppers

Sharon Springfield

Tags main dish

Homemade Mixes Soups

Homemade Cream Of Chicken Soup Mix

Post author By Sharon
Post date January 4, 2014
2 Comments on Homemade Cream Of Chicken Soup Mix

Homemade Cream of Chicken Soup Mix

Forget the canned soups, now you can make your own homemade cream of chicken soup mix. Just keep the powdered soup mix in an airtight container and whenever your recipe calls for Cream of chicken soup, just scoop out some of your homemade soup mix and quickly mix up just the right amount for your recipe. It’s less expensive than buying the canned soups and tastes great!

Cream of Chicken Soup Mix Recipe:

1 cup non-fat dried milk powder
3/4 cup cornstarch
1/4 cup bouillon granules (if using cubes, crush into powder)
4 Tablespoons dried minced onion
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon fresh ground pepper

Combine all ingredients in an airtight container, such as a Mason jar. Keep in your pantry until ready to use.

To use, mix 1/3 cup of the soup mix with 1 1/4 cup water. Cook until thickened.

For extra creamy, use half & half instead of the water and stir in 1 tablespoon butter after you’ve thickened it.

*You can do this in the microwave. Whisk water and mix into a glass mixing bowl or large Pyrex measuring cup. Microwave on high for 2 minutes, whisking every 30 – 45 seconds or until it’s thickened.

Try different flavors by switching the chicken bouillon for beef or other flavors.

Homemade Cream of Chicken Soup Mix

Sharon Springfield

Tags Chicken, mix, soup