Simple Chicken Casserole

Simple Chicken Casserole (my own recipe)
   5-8 Boneless Skinless Chicken Tenders
    Chicken Boulion Cubes or powder 3-4 cubes or 1 TBsp. Powder
    Salt 1 tsp.
    Pepper to taste
    1/2 tsp. Crushed Red Pepper Flakes
1 tsp.    Italian Seasoning
1 can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Box Chicken flavored Stuffing (prepared according to box instructions)
Mixed frozen vegetables can use California Blend as well.
    Boil chicken in water flavored with seasonings till no longer pink. Preheat oven to 350*F. When chicken is done transfer to greased casserole dish and top with Cream of Chicken Soup mixed with enough water to make it a pourable consistency. Then top with Vegetables and top those with Cream of Mushroom Soup. Top the Casserole with Chicken Stuffing and sprinkle with Cheese. Bake in Oven for 15-20 mins or until heated through and cheese is melted.  Makes for a delicious casserole!

I call this a hamburger Cassarole:
1 LB. hamburg
1 package elbow macaroni
1 jar spaghetti sauce
1 can diced tomatoes with basil, garlic and oregano
Shredded Cheese
Italian Seasoning, and Crushed Red Pepper

Brown the hamburg in a skillet, in a separate pot bring water to a rolling boil and add macaroni cook until just tender, drain. Pour Macaroni into a casserole dish and mix in spaghetti sauce, tomatoes, shredded cheese, and hamburg, top the dish with more cheese and seasonings. Bake in a preheated 350* oven for 15-20 minutes or until cheese is melted and dish is heated through. Serve with garlic bread, and a salad.

I made this cheesecake for Christmas with the in-laws and it was very delicious!

It's called Chocolate-dipped Strawberry cheesecake:

1-3/4 C. Chocolate graham cracker crumbs (about 9 whole crackers) (I had to use teddy grahams)

1/4 C. Butter, melted

1 pound fresh or frozen strawberries, thawed

2 Envelopes unflavored gelatin

1/2 C. Cold water

2 Packages (8oz. each) fat-free cream cheese, cubed

1 C. ( 8oz) fat-free cottage cheese

Sugar substitute equivalent to 3/4 C. sugar (I just used the sugar)

1 carton ( 8oz.) frozen reduced-fat whipped topping, thawed, divided

12 Med. Fresh strawberries

4 OZ. semisweet chocolate, chopped

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350* for 10 minutes or until set. Cool on a wire rack.
• Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute. Cover and process until smooth.
• Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 C. whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
• For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave, melt chocolate; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. 
• Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Garnish with chocolate-dipped strawberries and remaining whipped topping. Refrigerate leftovers. (There were no leftovers :) ) 

Yields: 12 servings

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup with Homemade Herbed Noodles
3-4 Chicken Breasts (or 6 Chicken Tenders boneless, skinless)
Add 6-7 Cups of Water (enough to cover the chicken and enough that when it boils down you'll have enough for broth)
Add 3-4 Bulion Cubes
Seasonings (to taste):
Chicken Seasoning Salt (or just plain Seasoning Salt)
Poultry Seasoning
Cayenne Pepper
Minced Onion or Onion Powder
Garlic Powder
Add these to the broth while the chicken is cooking, cook chicken until no longer pink and is easily shredded then either shred it or cube the chicken and put it back into the pot and add:
Veggies:
1 package of frozen mixed veggies
Directions: Add to broth and let them cook till crisp tender
Noodles/Dumplings
1 1/3 C. Flour
3 Eggs
1 TBsp. Milk
1 to 1 1/2 tsp. Italian Seasoning
1/2 tsp. Dill weed
1 to 1 1/2 tsp. Salt
1/2 to 1 tsp. Pepper
Directions:
Mix together and then pull off small pieces and drop into the soup mixture and boil until the noodles are done clear through. Top each bowl with shredded cheddar cheese if desired. YUMMY!

Perfect Easy New Year's Eve Dinner!

Our New Year's Eve we spent the evening relaxing together at home since my hubby had put his back out and was in a lot of pain we opted to stay home from a watch night service (wish we could be there!). I made Deer Sausage Gravy and Biscuits for our dinner! Here's the recipe and pictures:

Sausage Gravy:
1 lb. Venison Sausage
2 (or so) Tbsp. butter
1/4 C. Flour
4 C. Milk
Brown Venison Sausage in a skillet once browned add butter once it's melted mix in flour till pieces are coated. Then slowly add the milk. Simmer until thickened. Salt and Pepper to taste.
I used the Biscuits from a can you can get at Walmart (would've been better homemade).

Chicken Alfredo with Olive Garden Alfredo Sauce

I was asked for the recipe for my Chicken Alfredo and it's so simple! I love this dish as does my family!

Chicken Alfredo

4 Chicken Breasts (boneless skinless is best), cooked and diced

Whole Wheat Spaghetti Noodles Cooked (I like to cook them in the chicken broth gives them a good flavor)

1-2 C. Mozzerella Cheese (or whatever shredded cheese you have on hand)

Sauce:

1 Pint Heavy Whipping Cream

1 Stick of Butter

2 T. Cream Cheese

3/4 C. grated Parmesan Cheese

Salt and Pepper to Taste

Garlic Powder to taste

Melt Butter in sauce pan when it's completely melted add Cream Cheese when it's softened add Whipping Cream simmer for 15-20 minutes then add the garlic powder, salt and pepper and Parmesan Cheese

Mix into the chicken and noodles and then mix in the Mozzerella cheese. Serve with Garlic Bread and a Salad! 

Sorry I don't have a photo for this one but trust me it's delicious! 

Eggnog Cream Pie

This was the Pie I made for our Anniversary/Christmas dinner! It's absolutely delicious (if you like eggnog that is!) And it's very easy to make! 

Eggnog Cream Pie

Yields 1 Pie plus enough for 4 small dishes for a dessert

Ingredients: 

2 boxes Instant Vanilla Puddings

2 C. Eggnog

1/8 to 1/4 teaspoon ground Nutmeg

2 C. Heavy Whipping Cream, Whipped

1 Graham Cracker Crust

Sprinkles, Strawberry or Raspberry Preserves(melted), optional

Mix together Vanilla Pudding, Eggnog and nutmeg until thickened and leave to soft set (not in the refrigerator) while you whip the Whipping Cream till it has stiff peaks. Then fold the Whipping Cream into the Eggnog Pudding mixture and pour into the Graham Cracker Crust. 

To use the remainder: Crumble Graham Crackers into a small ramekin and top with a couple large spoonfuls of filling and sprinkle with nutmeg and sprinkles if desired. Serve cold. 

ENJOY! 

My hubby and I and my parents sure enjoyed this pie, however it is rich! I tweaked the original recipe and made it my own so you can feel free to tweak it yourself and make it your own.