TUNA NOODLE CASSEROLE

1 bag (12 oz) egg noodles

1 can (10 1/4 oz) cream of mushroom soup (you can use cream of celery soup if desired)
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup cheddar cheese, divided
1/2 cup celery, chopped small
1/2 cup onion, chopped small
1 tsp black pepper
1 cup peas
12 oz can of tuna, drained
1/2 cup French fried onions (optional)

Directions:
1.Cook egg noodles according to directions. Drain water.
2.In a large bowl, combine the noodles, cream of mushroom, mayonnaise, evaporated milk, 1/2 cup cheddar cheese, celery, onion, black pepper, mixed veggies if using, and tuna.
3.Pour mixture into a large casserole dish.
4.Sprinkle remaining 1/2 cup of cheddar cheese on top of noodle mixture.
5.Bake in a preheated oven, 325, for about 30 minutes.Sprinkle on onions and bake 5 more minutes.
6.Remove from oven and serve!!


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PUMPKIN PIE RECIPE



Ingredients:
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 unbaked 9” deep pie crust (pre-made or box mix)

Cooking Instructions:
Step 1: Press pie crust into a lightly greased 9” pie dish. Pre-heat the oven to 425 degrees. In a small bowl mix together sugar, salt, cinnamon, ginger, and ground cloves.

Step 2: In a large bowl beat eggs. Stir in pumpkin puree and sugar/spice mixture. Gradually stir in evaporated milk until mixture is well combined and smooth. Pour mixture into pie shell.

Step 3: Bake for 15 minutes at 425 degrees. After 15 minutes reduce temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted into the center comes out clean.

Step 4: Cool for 2 hours.

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Bisquick sour cream biscuits


Ingredients:

2 cups Bisquick
1/2 cup butter, melted
1 cup sour cream (I used reduced fat)

Directions:

1
Preheat oven to 350.
2
Mix all ingredients together.
3
Pour into ungreased muffin cups about 2/3 full.
4
Bake for 15-20 minutes.

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Cajun Sausage & Cheese Stuffed Bread



1 loaf frozen bread dough, thawed, 

1 pound of cooked breakfast sausage, I used the HOT variety
8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella 
1egg, mix together with sausage before you cook it
Melted butter
1 white onion (sautéed), I sautéed the onion with the sausage

Roll out bread with rolling pin, spread melted butter, cooked sausage, onions and cheese. Roll up and place in a bundt pan or cookie sheet. I would bake @ 350 until brown.
Adapted from foodandeverythingelse Bon Appetite!

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Canada's Best Carrot Cake with Cream Cheese Icing



Ingredients

2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

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Cinnamon Roll Pancakes



Ingredients:


for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

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CROCK POT PECAN COBBLER



1 uncooked pie crust
3 eggs
1 c. sugar
2/3 c. Karo syrup, dark
1 c. pecan pieces
1/2 c. margarine, melted
1 tsp. vanilla

  1. In a 3.5 – 4 quart slow cooker, spray with nonstick cooking spray, or use a slow cooker liner.
  2. Place an uncooked pie crust in the slow cooker and press up the sides about 1/2 inch. (I use a boxed mixlike this.)
  3. Combine the remaining ingredients in a mixing bowl until well blended.
  4. Transfer to the slow cooker, pouring over the piecrust.
  5. Cover. Cook on High for 2 to 3 hours.
NOTE: Check for doneness at 2 hours as one of my slow cookers only took 2 hours to make this while the other one took 3.  Since all slow cookers crock differently, keep an eye on yours.

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