Tuna Noodle Casserole

2 cups macaroni

1 can tuna

1 can cream of mushroom soup

1 can of milk

1 cup shredded cheddar cheese

1 cup crushed croutons

Preheat oven to 350 degrees.  Cook noodles.  Mix macaroni, tuna, soup and milk.  Spread in casserole dish.  Bake for 20 minutes at 350 degrees.  Top with cheese and croutons.  

Easy Crock Pot Potato Soup

1 30 oz. bag frozen hash browns

1 32 oz. box chicken broth

1 can cream of chicken soup

8 oz cream cheese

3 oz. bacon bits

1 c. shredded cheddar cheese

salt and pepper to taste

Put the potatoes in the crock pot.  Add the chicken broth, cream of chicken soup and half the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times during the hour before serving.  Once the cream cheese is completely mixed in, it's ready to serve.  Top with bacon bits and cheese.  

Nancy's Chicken Noodle Soup

3 chicken breasts

parsley flakes

garlic powder

onion

celery

carrots

chicken boullion cubes

Mrs. Grass chicken noodle soup mix (2 packets)

Egg noodles

Cook 3 chicken breasts with bone in 5-6 quarts of water.  Add parsley flakes and hint of garlic powder.  Strain chicken.  Add onion, celery, and carrots and 4 chicken bouillon cubes.  Cook for 1 hour while shredding chicken.  Add Mrs. Grass chicken noodle soup mix (2 packs).  Add noodles and pepper.  

Taco Bean Soup

3-4 chicken breasts

1 can of chili beans

1 can of kidney beans

1 can black beans

1 can corn

1 can chopped tomatoes 

1 pkg. taco seasoning

Put all ingredients in the crock pot.  Chicken may be frozen or thawed.  Cook 6-8 hours.  Shred chicken, then put back in crock pot and stir.  

Bill's Chili

1 lb. ground beef

(1) 16 oz can tomato sauce

(1) 15 oz chunky tomatoes in chili sauce

(1) 22 oz Brooks Hot Chili Beans in Chili Sauce

(1) pkg. chili seasoning

(1) onion

6 oz. water

Brown beef, pour off grease.  Add ingredients.  Bring to a boil then turn on low and cover.  Simmer 20-30 minutes stirring occasionally. 

Turkey Casserole

6 ounces uncooked, wide egg noodles (2 to 3 cups cooked)
1 can (10 3/4 ounces) cream of mushroom with roasted garlic soup, or cream of roasted chicken with savory herbs soup
2 cups cubed cooked turkey
1 1/2 cups (6 ounces) frozen peas and baby carrots
4 ounces (1 cup) shredded cheddar cheese (divided)
Salt and pepper to taste
1/4 cup dry bread crumbs
1 tablespoon butter, cut into pieces

Cook noodles following package directions; drain. In greased shallow 9-inch square baking dish, stir together soup and 1/2 soup can water. Add noodles, turkey, peas and carrots, and 1/2 cup of the cheese. Season with salt and pepper; toss to combine. Top with bread crumbs and remaining 1/2 cup cheese. Dot with butter. Cover and bake in 350°F. oven for 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Baked Spaghetti Pie

3 large eggs, lightly beaten
4 ounces (1 cup) shredded six-cheese Italian blend (divided)
5 tablespoons grated parmesan cheese (divided)
2 tablespoons butter, melted
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces thin spaghetti, cooked according to package directions
1 1/2 cups prepared spaghetti sauce

In large bowl, stir together eggs, 1/2 cup of the six-cheese blend, 4 tablespoon of the parmesan, butter, garlic, basil, and oregano. Stir in cooked spaghetti. Place in 9-inch pie plate that has been lightly coated with no-stick cooking spray. Top with the remaining 1/2 cup six-cheese blend. Spread spaghetti sauce over top, spreading almost to edges. Bake in 350ºF. oven for 30 minutes. Let stand 5 minutes. Sprinkle remaining 1 tablespoon parmesan over top. Cut into wedges

Slow Cooker Cream Cheese Chicken

2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.

Slow Cooker Creamy Italian Chicken

6 Boneless skinless Chicken Breasts (I used boneless thighs instead)
1/2 cup (one stick) butter (used 1/4 instead)
1 packet dry italian salad dressing mix
1 can cream of (or golden) mushroom soup
1/2 cup white wine (used 1/2 cup of chicken broth instead)
4 oz onion & chive cream cheese (I used a whole 8oz container)
1 pkg of Angel hair pasta

Directions:

Place chicken in crock pot. In a sauce pan melt butter. Stir in dressing mix, soup, cream cheese & chicken broth. Pour over chicken, cook on low for about 5-7 hours.

Serve over cooked pasta.

Easy Fettuccine Alfredo

• 24 ounces dry fettuccini pasta
• 1 cup butter
• 3/4 pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. This makes A LOT of fettuccine. You might want to cut the recipe in half.

Slow Cooker Tamale Pie

1 lb. ground beef

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. chili powder

1/4 tsp. pepper

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) Rotel

1 can (11 oz) whole kernel corn, drained

1 can (10 oz) enchilada sauce

2 green onions, chopped

1 pkg. corn bread/muffin mix

2 eggs

1 cup shredded Mexican blend cheese

Sour cream, cilantro (optional)

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in cumin, sat, chili powder and pepper. Transfer to a slow cooker. Stir in the beans, tomatoes, corn, enchilada sauce, and onions. Cover and cook on low for 6-8 hours or until heated through.

In small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand 5 minutes. Serve with sour cream and cilantro if desired.

Cheesecake Brownies

1 pkg. fudge brownie mix (13x9 size)

2 pkg. (3 oz. each) cream cheese, softened

1/2 c. sugar

2 Tbsp. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) chocolate frosting

Prepare brownie mix batter according to directions. Spread 2 cups into a greased 13x9 in. baking dish; set aside.

In a small bowl, beat the cream cheese, butter, sugar, flour, and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Pasta with Tomato Cream Sauce

2 T. butter

2 T. olive oil

1 medium onion, finely diced

4 cloves garlic, minced

2 cans tomato sauce

salt, pepper and sugar to taste

1 c. heavy cream

grated parmesan or romano cheese, to taste

fresh basil

1 - 1.5 pounds of fettuccine noodles

*Warning* This makes A LOT of pasta and sauce

Heat butter and olive oil over medium heat. Add onion and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper and sugar to taste. Stir and cook over low heat for 25-30 minutes, stirring occasionally.

Cook pasta according to directions. Drain. Remove sauce from heat and stir in cream. Add cheese to taste. Stir in pasta and basil. Serve immediately. (Can thin sauce with water if needed).

THANK YOU PIONEER WOMAN! (*note - mine definitely didn't look that nice)

Chicken Ranch Tacos

1 box taco shells

3 cups cooked chicken

1 pkg. taco seasoning

1/2 c. ranch dressing

1 1/2 c. shredded lettuce

1 medium chopped tomato

1 c. shredded cheddar cheese

1/4 c. sliced green onions

Heat taco shells as directed. Meanwhile, mix chicken with taco seasoning to coat. Stir in ranch dressing. Spoon chicken mixture into taco shells. Top with lettuce, tomatoes, cheese and onions. Drizzle with additional dressing.

Creamy Italian Chicken

* 4 boneless skinless chicken breast halves
* 1 envelope italian salad dressing mix
* 1/4 cup water
* 1 package (8oz) cream cheese, softened
* 1 can condensed cream of chicken soup, undiluted
* 1 can (4 oz) mushroom stems and peices, drained
* hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup unitl blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.

Chocolate Chip Cheesecake Bars

8 oz. cream cheese, softened

1/2 c. sugar

1 egg

1 roll Pillsbury refrigerated chocolate chip cookie dough

Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and egg until smooth. In ungreased 8 or 9 inch square pan, break up half the cookie dough. With floured fingers, press the dough evenly on bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35-40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Slice and serve. Store in the refrigerator.

Nancy's Taco Dip

2 - 8 oz. cream cheese

1/2 c. mayonaise

garlic powder

8 oz. shredded mozzarella cheese

Diced green peppers

Diced onions

Diced tomatoes

2 bottles taco sauce

8 oz. shredded cheddar cheese

Mix cream cheese, mayonnaise and a sprinkle of garlic powder. Spread on a plate. Add toppings (mozzarella cheese, cheddar cheese, peppers, onions, tomatoes) and drizzle taco sauce on top.

Spinach Artichoke Dip

1 can artichoke hearts, drained and chopped

1 (10 oz) pkg. frozen spinach, thawed and drained

3/4 c. grated parmesan cheese

3/4 c. mayonaise

1/2. c. shredded mozzarella cheese

1/2. tsp. garlic powder

Preheat oven to 350 degrees. Mix all ingredients together. Spoon into 9 inch pie plate or quiche dish. Bake for 20 minutes.

Mexican Bean Dip

1 can Frito Lay Bean dip or refried beans

8 oz. sour cream

8 oz. cream cheese

1 package taco seasoning

1 package colby jack cheese

Mix everything together except colby jack cheese. Top with cheese. Bake for 10 minutes or until the cheese melts.

Baked Brie

1 medium size brie cheese

1 pkg. crescent rolls

honey, fruit (pear or apples)

walnuts

Use a pie tin or pie plate. Put some dough on bottom of plate. Drizzle honey on dough. Add brie on dough. Cover brie with remaining dough, encasing the brie. Drizzle honey on top. Decorate top with nuts and fruit. Bake at 350 degrees for 11-13 minutes or until golden brown.