Creamy Tuna Noodle Casserole

This is one of my favorite comfort foods.  It's like most casseroles, in that it is even better the next day. (This picture shows noodles that are too brown. Do not over cook this.)



Here's what you'll need:

1 Can cream of chicken soup (Variation Alert: Some use cream of mushroom, if that's your thing. It isn't mine.)
1 Cup Milk
1 Cup grated cheddar cheese.
Mix these in a saucepan over low heat.  Stir often. Don't let it burn.  This is your sauce.  

One 12-14 ounce package of wide egg noodles.  Cook them according to the package directions while the sauce is getting saucy.  Rinse and drain the noodles.

In a large bowl, mix together 1 or 2 small cans (or 1 large can) of tuna packed in water (use whatever kind you want...albacore, regular tuna. It matters not) and 1/2 cup mayonnaise.  Mix it well.  Then add the cooked noodles. Again, mix it well. Then add the cheesy sauce.  Mix it all together.  

Top with a bunch of crushed potato chips.  Bake at 350 degrees for 30-45 minutes. Don't overcook...browned noodles aren't that good.

Variation Alert:  You can also add a few finely chopped onions or 1 cup frozen peas to the big mix.  Lots of recipes call for peas in this but I stay as far away from peas as I can.

Cheesecake Dip for Fruit

This is the easiest and best recipe to dip fruit in, especially strawberries!

Ingredients:

That's it!  Let the cream cheese come to room temp and then mix the 2 together, by hand or with a mixer.  If you want, add a drop of red food coloring.  It tastes just like cheesecake!  Fix a platter of cut up fruit, add some skewers and enjoy!  

Loaded Bacon Potato Soup

6 slices bacon, chopped, about 4 ounces 

1 small onion, chopped

4 russet potatoes, peeled and cut into 3/4-inch cubes (about 2 1/2 pounds total)

3 cups chicken broth

3 cups whole milk

Kosher salt and black pepper

4 ounces Cheddar, grated (about 1 cup)

2 tablespoons chopped fresh chives

Directions

Cook the bacon in a large pot or Dutch oven over medium heat until crisp, stirring occasionally, 12 to 14 minutes. Transfer to a plate. Pour out all but 2 tablespoons of the fat from the pot.  (save some of the bacon to put on top of the soup)

Add the chopped onion to the same pot. Cook, stirring frequently, until softened, 6 to 8 minutes.

Add the potatoes, broth, milk, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened, 30 to 40 minutes.

Serve warm, topped with the cheese, chives, and reserved bacon.

Chicken Napolitano

Chicken Napolitano

While serving in Muscat, Oman, I had dinner at one of my friend’s house.  The chicken dish she made was so good I had to ask for her recipe.   
                                                                     

2 whole chicken breasts cut in half
Salt & Pepper to taste
3 tbsp oil
1 medium onion, sliced
4 oz can mushrooms
1 garlic clove
1 can Campbell’s Tomato Bisque Soup or regular tomato soup
½ cup dry red wine (can also use white wine)
½  tsp oregano
½  tsp basil
3 tbsp parsley flakes
4 medium potatoes quartered

Sprinkle the chicken with salt and pepper and let stand for 5 minutes.  Sauté the chicken in hot oil, skin side down, for 5 minutes on medium heat. Turn and add onions, garlic, and mushrooms.  Cook for 5 minutes. Combine the soup with the wine, oregano, and basil.   Add potatoes to chicken and pour the soup mixture over top. Cover and cook on low heat (about 325) about 45 minutes or until chicken and potatoes are tender.

Serve with a mixed green salad and hot rolls.

Pecan Pie Brownies

So darn good!!

1 package brownie mix and ingredients listed on the box

¼ Cup melted butter

¼ Cup packed brown sugar

1 Tbsp flour

¼ Cup light corn syrup

1 teaspoon vanilla

2 eggs

2 cups pecans, chopped

Preheat oven to 350. Lightly grease a 9" x 9"-inch pan.

Mix together brownies according to package directions. Spread in 9x9-inch pan.

Whisk together melted butter, brown sugar, flour, corn syrup, vanilla and eggs. Stir in chopped pecans.

Carefully spoon pecan pie mixture over uncooked brownies.

Bake 30-35 minutes. Cool and cut into 12 or 16 squares.

Cherry Dump Cake

One of my favorite deserts!!

Preheat oven to 350 degrees.

In a 9" x 13" pan, mix 2 cans cherry pie filling, 2/3 cup water, 1 teaspoon Almond extract and about 1 cup pecan pieces.  Set aside.

In a large bowl, blend 1 stick of butter (room temperature so it's soft) with 1 box of white cake mix.  Add the cake mix a little at a time until the mixture is crumbly.  Variation alert!  I have seen some recipes where the cake mix alone is spread over the cherries and the stick of butter is melted and then poured over the cake mix.  I have not tried it this way, but it seems to be an alternative to mixing the cake mix and butter.

Bake at 350 for 45-60 minutes or until cake topping is browning and cherries are bubbly.

If there is any left over the next day, heat some in the microwave and serve over vanilla ice cream.  Yummm!

Individual 7 Layer Bean Dip

One of my Most Popular Dips!

I love it when I’m invited to a party and asked to bring “a dip.”  I have a few favorites but one that seems to be most popular is my individual 7 Layer Bean Dip. You won’t have to worry about anyone double dipping in your own personal dip! These are especially festive around the holidays but welcomed at any time of year!

Individual 7 Layer Bean Dip

Your Ingredient List:

·        Small clear plastic cups (the shorter ones, 8 oz I believe)

·    1 16 oz can refried beans 

·        Packet of Taco Seasoning mix (1 packet per can of beans, depending on your love of the seasoning)

·      1 cup Salsa, store bought or homemade

·   2 Tomatoes, finely chopped

·   Green onions, finely sliced and separated

·   Guacamole (homemade or store bought)

·   1 small can sliced black olives

·   1 cup shredded cheddar cheese

Variation Alert: You can also try some black beans, shredded lettuce, finely chopped red and/or green bell peppers or cilantro.

(OK, I know the ingredients will amount to more than 7 layers, but be creative.)

Beginning at the top of the ingredient list, start layering. Mix the refried beans with some taco seasoning mix to jazz it up a bit. Put a little in the bottom of each plastic glass. Then add some salsa, tomatoes, some thinly sliced green onions, guacamole, sliced olives, and finally some shredded cheddar cheese. You can also throw in some jalapeño peppers.  Or put a bowl of jalapeño peppers off to the side and let people add them. 

Refrigerate until ready to serve. Put one tortilla chip in each and a big bowl of chips by these and watch them disappear!