Easy Turtle Pumpkin Pie

1/4 plus 2 Tbls. caramel topping (divided in half)
1 graham cracker pie crust
1/2 cup plus 2 Tbls. pecan pieces (divided in half)
1 cup milk
2 pkgs. (3.4 oz.) instant vanilla pudding
1 cup pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tub of cool whip

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices together till blended. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and pecans. Enjoy!

Creamy Ham and Noodle Casserole

1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1 Tbls. butter
1 cup milk
1 pkg. (8 oz.) cream cheese, cubed
1 1/2 cups chopped ham
1/2 cup Parmesan cheese, grated
1/2 tsp. salt
2 cups eggs noodles, cooked & drained

Saute celery, onion and green pepper in butter. Add milk and cream cheese; stir until cheese is melted. Add meat, 1/4 cup Parmesan cheese and salt; mix well. Combine sauce and noodles; pour into 1 1/2 quart baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes. Enjoy!

Tuna or Chicken Pasta Casserole

1/4 cup butter
1/2 cup flour
2 cups milk
1/4 tsp. celery seed
dash of pepper
2 1/2 cups desired pasta - egg noodle or shell is good (cooked & drained)
2 (6 1/2 oz.) cans tuna or chicken (drained & flaked)
1 (10 oz.) pkg. frozen peas (cooked & drained)
1/2 cup Parmesan cheese
2 Tbls. chopped pimento (optional)

Make white sauce with butter, flour, milk and seasonings. Add pasta, meat, peas, 1/3 cup cheese and pimento; mix lightly. Spoon into a 2-qt. casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes. Enjoy!

Creamed Chicken & Biscuits

1/2 large onion, chopped
1 1/2 tsp. butter
4 cups chopped, cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded Cheddar cheese, divided
6 biscuits (you can use canned or unthawed frozen ones)

Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish. Heat butter in a small non-stick skillet oer medium-high heat until melted. Stir in onion. Saute until tender. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the Cheddar. Arrange biscuits in a single layer over top. Sprinkle with remaining Cheddar. Bake until biscuits are golden brown and the sauce is bubbly, approximately 20 minutes. Serve immediately. Enjoy!

Honey Mustard Chicken

1/3 cup Dijon mustard
1/3 cup honey
1 Tbls. dill
1 tsp. freshly grated orange peel
1 (2 1/2 lb.) chicken quartered

Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes. Enjoy!

Mozzarella Sticks

Oil for frying
1 (8oz.) pkg. mozzarella cheese
3 Tbls. flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 tsp. garlic powder

Pour oil into medium-size saucepan or deep skillet. Over medium heat, heat oil. Cut cheese into 1/2 by 1/2 inch strips. Place flour on paper plate and roll cheese strips in the flour until coated. In bowl, combine egg and water. In another bowl, combine bread crumbs, Parmesan cheese and garlic powder. Coat cheese stick in egg mixture and then in bread crumbs. Repeat process until all cheese sticks are coated. Carefully place sticks in the hot oil. Cook until golden brown, about 30 seconds. Remove with slotted spoon. Drain on paper towels. Enjoy!

No-Bake Chocolate Peanut Butter Balls

25 chocolate wafer cookies, finely crushed
1 cup & 2 Tbls. powdered sugar
1/3 cup honey
1/4 cup & 2 Tbls. creamy peanut butter

Mix the cookie crumbs and 1 cup of the powdered sugar in a large bowl. Whisk together in a medium bowl the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (may be a little crumbly). Shape the mixture with your hands into 1-inch balls (it will hold together as you shape it). Set the balls aside at room temperature until ready to serve. Just before serving, roll the balls in the remaining 2 Tbls. of powdered sugar. You can store them in an airtight container for 2 to 3 days at room temperature. Enjoy!

Baked Cheese Grits

4 cups water
1 1/2 tsp. salt
1 cup quick-cooking grits
1 1/2 cups shredded Cheddar cheese
2/3 cup milk
2 Tbls. butter
1/4 tsp. ground red pepper or cayenne
4 eggs, lightly beaten
1/2 tsp. paprika

Preheat oven to 350 degrees. Bring water and salt to boiling in a large saucepan; stir in grits. Return to boiling. Cover, reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Add cheese, milk, butter and ground red pepper. Add eggs, stir well. Spoon mixture into lightly greased 2-quart casserole; sprinkle with paprika. Bake 1 hour or until thoroughly heated and lightly browned. Let stand 5 minutes before serving. Enjoy!

Quick Pork Fajitas

1 pork tenderloin, about a pound, thinly sliced
2 to 3 Tbls. fajita seasoning
1/2 medium onion, sliced
1/2 medium green pepper, sliced
4 to 6 flour tortillas, warmed


In a shallow bowl, toss pork pieces with fajita seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper until all is just tender. Wrap portions in flour tortillas. Serve with salsa, guacamole and sour cream. Enjoy!

Chicken Chip Bake

2 cups cooked chicken, diced
2 cups chopped celery
3/4 cup mayonnaise
2 Tbls. lemon juice
2 Tbls. chopped onion
1/2 tsp. salt.
2 oz. shredded American cheese
1 cup crushed potato chips

Combine cooked chicken, chopped celery, mayonnaise, lemon juice, chopped onion and salt.
Mix all together lightly. Place in 8 x 1 3/4 inch round casserole. Sprinkle shredded American cheese, then crushed potato chips on top. Bake at 350 degrees for 30 minutes or until hot. Enjoy!

Orange Creamsicle Punch

1 quart vanilla ice cream
2 pints orange sherbet
1 (16 oz.) can lemon-lime flavored carbonated beverage
1 quart cold milk

Place the ice cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately. Enjoy!

Cinnamon Coffee Cake

1/4 cup margarine
3/4 cup sugar
1 egg, slightly beaten
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract

Topping:

1 cup brown sugar
3 Tbls. flour
2 tsp. cinnamon
4 Tbls. margarine
1/2 cup walnuts or pecans, finely chopped

Preheat oven to 350 degrees. Spray a 9" x 9" pan with nonstick cooking spray. In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350 degrees for 30 minutes. Enjoy!

Apple Crisp

10 cups sliced tart green apples
1 cup granulated sugar
1 Tbls. flour
1 tsp. ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup flour
1 cup firmly packed brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter, melted
Vanilla ice cream (optional)

Preheat oven to 350 degrees. Place the sliced apples in a 9 x 13 x 2-inch pan. Mix the sugar, 1 tablespoon flour and ground cinnamon together and sprinkle over apples. Pour the water evenly over all. Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake for about 45 minutes.
Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!

Stuffed Chicken Breast

4-6 large boneless & skinless chicken breasts
1 pkg. of taco seasoning
1 pkg. (a roll) of Ritz crackers, crushed
1/2 pkg. of cooked bacon
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray. Beat the egg well with milk. In a bowl, mix taco seasoning with the crushed Ritz crackers. Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese. Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs. Place formed breast open side down into muffin tin. Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil. Bake at 375 for 40 minutes. During last 10 minutes of cooking time, spray again with olive oil. Chicken pops right out, into a nice round stuffed chicken breast. Enjoy!

Chicken & Swiss BLT Salad

1 (10 oz.) bag romaine lettuce (about 10 cups)
1 (6 oz.) package grilled chicken breast strips
1 cup cherry or grape tomatoes
1/3 cup sliced green onions
1/2 cup shredded Swiss cheese
1/2 cup Thousand Island dressing
1/4 cup cooked crumbled bacon

Toss all ingredients except dressing and bacon crumbles in large salad bowl.
Add the dressing; toss lightly. Sprinkle with bacon crumbles. Enjoy!

Pasta with fresh tomatoes and brie

2/3 lb. ripe Brie cheese
4 ripe tomatoes
1 cup shredded basil
2/3 cup olive oil
3 cloves minced garlic
Salt and pepper to taste
1/2 cup Parmesan cheese

Cube brie and tomatoes. Heat garlic in oil until hot. Add brie, tomatoes and basil to oil. Toss with hot drained pasta of your choice and top with Parmesan cheese. Enjoy!

Crock Pot Reuben Casserole

1 (8 oz.) pkg. noodles, cooked
1 can corned beef
3 1/2 cup sauerkraut
6 slices American cheese
16 oz. sour cream
1 (10 1/4 oz.) can cream of chicken soup
6 slices Swiss cheese

In a buttered quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Then layer the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese. Cook on high for 2 hours, so that it bubbles well. Turn down to low for 1 or 2 hours. It helps to stir before serving, to mix the layers together some. Enjoy!

Crock Pot Pork Chops

6-8 pork chops
1/2 cup flour
1 Tbls. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 Tbls. oil
1 (10 oz.) can chicken and rice soup

Bread chops in dry mixture of flour, salt, dry mustard and garlic powder. Brown chops in oil. Place chops in crock pot. Add can of soup. Cover and cook on low 6-8 hours or high 3 1/2 hours. Enjoy!

Easy Hashbrown Casserole

2 lbs. frozen hash browns
1/2 cup butter
1/2 cup chopped onions
16 oz. sour cream
1 can cream of chicken soup
10 oz. Cheddar cheese
Salt & pepper to taste

Mix potatoes and butter; add rest of ingredients. Butter casserole dish and bake at 350 degrees for 45 minutes. Enjoy!

Stuffed Shells

1 lb. hamburger
8 oz. Mozzarella cheese
1/4 cup cracker crumbs (I like townhouse)
Salt and pepper to taste
20 to 24 large stuffing shells
2 (15 oz.) jars spaghetti sauce
1 onion, chopped
1 tsp. garlic
1 egg
Parsley, snipped
1/2 cup Parmesan cheese

Brown meat, onions, and garlic until they crumble. Drain excess grease and let cool. Stir in grated Mozzarella cheese, cracker crumbs, parsley, egg, salt and pepper. Cook shells as package directs until shells are almost tender. Drain and rinse until cool enough to handle. Stuff each shell with meat mixture. Pour about 1/4 of the sauce in the bottom of a 9 x 13 inch baking dish. Place stuffed shells on top of sauce. Pour remaining sauce over shells and sprinkle with Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes or until brown. Enjoy!

Breakfast burritos

1/4 lb. pork sausage
2 Tbls. chopped onion
2 Tbls. finely chopped green pepper
2 eggs
2 Tbls. milk
Salt and pepper to taste
1 Tbls. butter
6 tortillas
1 cup shredded cheese

Brown pork sausage, onion and green pepper in skillet; drain off fat. In small bowl beat eggs, milk, salt and pepper. Cook egg mixture in skillet with 1 tablespoon butter. Spoon 1/6 of meat mixture onto a tortilla and top with 1/6 scrambled egg mixture. Arrange filled tortillas on baking sheet and sprinkle with shredded cheese. Bake at 350 degrees for 15 minutes. You can also use bacon and anything else you can think of that you like to eat for breakfast. These are great served with salsa and sour cream. Enjoy!

Chocolate Peanut Butter Cookies

2 1/4 cups flour
2/3 cup cocoa
1 tsp. baking soda
1/4 tsp.salt
1 cup butter
3/4 cup sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs

1 (11oz.) package or 1 2/3 cups Peanut Butter & Milk Chocolate Morsels

Preheat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!

Sauteed Mushrooms

1 Tbls. butter
4 cups whole mushrooms
1/2 cup onion, chopped
1 tsp. garlic salt
1/4 cup chicken broth
1/2 cup beef broth
1 cup Chablis wine

Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender. Add garlic salt, broths and wine. Simmer 15 minutes. Serve on any desired dish. Great with beef dishes. Enjoy!

BBQ Chicken Pizza

1 12-inch pizza shell or pre-baked crust
1 cup BBQ sauce
2 cooked Chicken breasts, diced
10 oz. Mozzarella cheese, shredded
1/2 cup red onion, chopped
1/2 cup green pepper, chopped

Preheat oven to 450 degrees. Spread the BBQ sauce evenly over the entire crust. Sprinkle chicken breast, onion and pepper over crust. Top with cheese and bake for 10 to 12 minutes, or until cheese is melted. Enjoy!

Oven Barbecue Chicken

1 (about 3 lbs.) whole chicken
3 Tbls. vegetable shortening
1 medium onion, chopped
1 tsp. salt
2 heaping Tbls. brown sugar
1 Tbls. Worcestershire sauce

Sauce:
1/2 cup water
3 tsp. apple-cider vinegar
1/2 Tbls. dry mustard
1 (8 oz.) can tomato sauce

Cut chicken into serving size pieces and brown in hot shortening in frying pan; set browned chicken pieces in roasting pan. Brown chopped onion in shortening left in pan; add the rest of the sauce ingredients and let simmer 30 minutes. Pour sauce over chicken and cover pan.
Bake at 350 degrees for 1 hour, or until tender. Enjoy!

Yummy Sausage and Tomato Manicotti

1 (8 oz.) pkg. uncooked manicotti noodles
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with green chiles, garlic, oregano and basil
1 lb. Italian pork sausage
1 (8 oz.) pkg. cream cheese
1 cup ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)

Cook pasta according to pkg. directions; rinse with cold water and drain. Mix tomato sauce and diced tomatoes in a blender for about 20 seconds or until smooth; set aside. Remove casings from sausage and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13x9-inch baking dish. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parley, if desired. Enjoy!

Tuna Noodle Casserole

1 can tuna (7 1/2 oz)
1 can cream of mushroom soup
1 small can green peas (or small frozen pkg.)
3 cups noodles, cooked
1/2 teaspoon salt
1/2 cup milk
4 to 5 slices of bread torn up in small pieces
1/4 cup butter, melted
1 medium pkg. shredded cheddar cheese

Flake tuna in casserole dish. Add soup to tuna. Add noodles, salt, and peas. Stir all together.
Sprinkle top with shredded cheese and then top with bread pieces. Pour melted butter over bread pieces. Bake 30 minutes at 350 degrees. Enjoy!

Yummy & Very Easy Beef in a Crockpot

2 lbs. beef (cubed with fat removed)
1 pkg. Lipton dry onion soup
1 can cream of mushroom soup (do not add water or milk)
1 cup red cooking wine

Mix all ingredients and cook in crockpot for approximately 8 hours. Serve over rice or buttered noodles. Enjoy!

Easy Baked Lasagna

1 lb. ground beef
1 clove garlic (minced)
1 1/2 Tbls. parsley flakes
1 Tbls. basil
1 1/2 tsp. salt
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
10 oz. lasagna noodles
3 cups cottage cheese or ricotta
2 Tbls. parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
3/4 cup Parmesan cheese
1 lb. Mozzarella, sliced thin

Brown meat slowly and drain off excess grease. Add next 6 ingredients; simmer, uncovered for 30 minutes to blend flavors, stirring occasionally. Cook noodles in boiling salted water until tender, drain and rinse in cold water. Combine cottage cheese with eggs, seasoning and Parmesan cheese. Place 1/2 noodles in 13x9 baking dish, spread 1/2 cottage cheese mixture, 1/2 Mozzarella, 1/2 meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes. Garnish with slices of Mozzarella cheese. Let stand 15 minutes before cutting. Enjoy!

Easy Navy Bean Soup

2 cups dry navy beans
6 cups of water
1/2 cup carrots, chopped
1 cup ham, chopped (you can use a leftover ham bone too)
1 medium onion, chopped
salt and pepper to taste

Soak beans overnight; drain and rinse beans. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.