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!