Cheesy Tomato Pasta

1 lb. medium pasta shells

1 lb. ground beef

2 cans tomato soup*

2 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

1/2 c. water

salt and pepper to taste

Brown meat. Rinse and drain. Add all other ingredients, except mozzarella cheese. Place in sprayed dish. Place mozzarella on top. Bake covered at 375 for 20 minutes. Remove foil and bake 10 more minutes.

*Soup cans used to be 11 oz. but today they are 10 3/4 oz. This can make a big diference in how moist your recipe is. Add enough water to make the soup measure 11 oz. and follow the recipe the rest of the way.

Skillet Chicken Pot Pie

olive oil

3 chicken breasts, cut into cubes

salt and pepper

2 t. thyme

1/2 onion, chopped

2 carrots, chopped*

2 celery stalks, chopped

2 T. flour

1 1/2 c. frozen peas*

1 can chicken broth 

2 T. heavy cream/milk

1 can biscuits, (8-10 ct)

1 egg, beaten, optional

butter, as needed

Preheat oven to 350. In a cast iron skillet, or one that can be put in the oven (I have one that can be put in the oven once the silicone handle has been removed. It's lighter than a cast iron skillet). Cook chicken in a little olive oil, toss with salt, pepper, & thyme. Remove from skillet. Saute all *vegetables in skillet until soft (I added a little butter too). Sprinkle in flour and cook 2-3 minutes. Stir in broth and simmer for 10 minutes. Remove skillet from heat and stir in cream. Add chicken back to skillet and stir until well combined. Cut each biscuit in half and lay them all over the top. Brush biscuits with a beaten egg, if desired. I brushed them with butter instead. Bake 25-30 minutes. Serve and enjoy! I served with a Caesar salad.

*I used 2 bags Bird's Eye Steamfresh broccoli, cauliflower, carrots (microwaved) & a small can of peas. More vegetables can be added if desired. My daughter liked the ratio of biscuits to vegetables as it was.

1st picture: vegetables sauteing; 2nd picture: chicken added back in with vegetables and simmering; 3rd picture: ready to go in the oven, before I added butter to tops; 4th picture: ready to eat!

Easy Cheesy Potatoes

3 lbs. diced potatoes or 30 oz. frozen country style hash browns

1/4 c. butter, melted

1 c. sour cream

1 c. cream of chicken soup, or cream of cheddar

1/4 c. green onion, chopped

2 c. cheddar cheese, divided

Preheat oven to 375. Spray 9x13 dish. If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly. Combine melted butter and sour cream. Add soup, onion, and 1 1/2 c. cheese. Toss in the potatoes (or frozen hash browns) and combine. Spread in baking dish. Top with remaining cheese and bake 28-30 minutes or until browned and bubbly. 

Optional Crunchy Topping:

1 1/2 c. crushed cornflakes

4 T. melted butter

Combine ingredients and top casserole before baking.

Cherry Chocolate Chip Bars

2 1/4 c. SR flour

1 c. sugar

2/3 c. butter, softened (10 2/3 T.)

1 c. milk

1 t. almond extract

5 large egg whites

1 c. mini semi-sweet chocolate chips

1 c. maraschino cherries, dried and quartered, (about a 12 oz. jar)

Frosting:

2 c. powdered sugar

1 c. butter, softened

1 t. vanilla or almond extract (I used almond)

1 T. maraschino cherry juice

1 T. milk

Preheat oven to 350. Spray 9x13 pan. Beat all bar ingredients together, except cherries, chips, and egg whites. Start on low scraping sides as needed, turn to medium once ingredients are combined and beat for 2 minutes. Add egg whites and beat again for 2 minutes on medium. Stir in cherries and chips. Pour in pan and bake for 35-40 minutes, until toothpick comes out clean in the center. Allow to cool completely before frosting. For the frosting, beat all ingredients together until smooth and creamy. Spread frosting on cooled bars. Sprinkle with additional chocolate chips if desired. Enjoy!

1st pic: ready to bake; 2nd pic: finished baking; 3rd pic: frosted and ready to eat; 4th pic: inside piece (mine was more like a cake , than a bar, but still delicious!)

Quick Mayo Dinner Rolls

2 c. SR flour

1 c. milk

4 T. mayo or miracle whip

Preheat oven to 350. Spray muffin tins. Stir all ingredients together. Place in muffin cups. Bake for 15 minutes or until nicely puffed and brown. Makes 12 rolls. 

Peanut Butter Brookies

Brownie Layer: 

1 c. sugar

1/2 c. SR flour

1/3. cocoa powder

1/2 c. chocolate chips

2 eggs

1/2 c. oil

1 t. vanilla

Peanut Butter Cookie Layer:

2 T. butter, softened

2 T. sugar

2 T. brown sugar, packed

2 T. beaten egg

1/2 t. vanilla

2 T. creamy peanut butter

1/2 c. SR flour

Preheat oven to 350. Line 8x8 glass baking dish with foil, or spray. In a large bowl, make the brownie layer. Add the sugar, flour and cocoa powder together. Add chocolate chips. Use a spatula until well combined. Combine eggs, oil, and vanilla with a fork. Pour into dry ingredients. Stir until just combined. Spread in baking dish. Now make the peanut butter layer. Add butter and sugars. Whisk until light and fully combined. Add in egg and vanilla. Add peanut butter and stir. Add in flour and mix until fully combined. Flatten the dough on top of brownie layer using your hands. Bake for 40-45 minutes until cookie layer is golden brown and toothpick comes out clean. Cool 20 minutes and slice into bars.

*can also use a boxed brownie mix for that layer if desired.

Christmas Cookie Bars

15 oz box white cake mix

1/3 c. butter, melted

2 eggs

1 1/2 c. holiday m&m's, divided

1/3 c. white chocolate chips

Beat the eggs. Add cake mix and melted butter. Mix in 1 c. m&m's and white chocolate chips. Spray a 9x13 pan. Spread batter in pan. Sprinkle top with with remaining m&m's. Bake at 350 for 20-30 minutes, until golden brown and the middle is no longer wiggly. Cool completely before cutting. (You can cut these while still hot, if you use a plastic knife..the bars will not come apart.) Enjoy! 

Chewy Double Chocolate Fudge Cookies

15.25 oz box fudge cake mix

1/3 c. oil

1 t. vanilla

2 eggs

2/3 c. chocolate chips

1/4 c. sugar

Preheat oven to 350. Line two baking sheets with parchment paper. In a large bowl, combine cake mix, oil, vanilla, eggs, and chocolate chips. Refrigerate 30 minutes, until firm. Scoop dough into 24 balls and roll in sugar. Place on baking sheets. Bake 8-10 minutes. Remove from oven and cool 4 minutes before moving to cooling racks. Enjoy!

Crockpot Poppy Seed Chicken

8 chicken thighs (I used 4 breasts)

1 can cream of chicken soup
1 can cream of mushroom soup
10 oz. sour cream
2 oz. margarine, melted
crushed crackers (I used Ritz)
poppy seeds, or sesame seeds

Place chicken in bottom of lined crockpot. Combine soups and sour cream. Pour over chicken. Cook on low for 6 hours, or high for 4 hours. Remove lid and chop or shred chicken. Combine with poppy seeds, or place on top of crackers before baking. Combine butter and crackers. Place chicken mixture in a sprayed 9x13 dish and top with cracker mixture. Bake in 375 oven for 7-10 minutes to crisp the topping.

*Do not eat this the day before a blood test. The poppy seeds can cause you to test positive for drug use.

1st picture: before baking; 2nd picture: ready to eat! Yum!

Banana Split Dump Cake

21 oz. can strawberry pie filling

20 oz. can crushed pineapple, undrained

1 white cake mix

1 stick butter, cut in slices

1 c. coconut, optional

1/2 c. crushed pecans, optional

Optional toppings:

sliced bananas

whipped cream

ice cream

chocolate syrup

Spray a 9x13 dish. Pour in pie filling. Add crushed pineapple on top. Add dry cake mix. Add butter slices on top.Top with coconut and crushed pecans, if using. Bake at 325 for 60-70 minutes. May be served warm or cold. Before serving, add sliced bananas, whipped cream and chocolate syrup. We like it right out of the oven with ice cream and fudge sauce added.

1st picture: after baking; 2nd picture: after baking; 3rd picture: ready to eat!