Easy Goulash

Easy Goulash
1 (16 ounce) package elbow macaroni
1 pound ground beef
1 (10.75 ounce) can tomato soup
1 (8 ounce) can tomato sauce
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain macaroni and return to pot.  Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.  Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.  Bake in preheated oven until the cheese is melted, 10 to 15 minutes.

Chicken, Garlic, and Sundried Tomato Pasta

Chicken, Garlic, and Sundried Tomato Pasta
1 (16 ounce) package farfalle pasta
1/2 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated in water
2 tablespoons grated Romano cheese
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.  Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese.  Toss cooked and drained pasta with chicken sauce. Serve warm.

Jalapeño Popper Lasagna Rolls

Jalapeño Popper Lasagna Rolls
6 lasagna noodles, cooked and drained
1 (8 ounce) package cream cheese, softened
6 jalapenos, seeded and diced
8 slices bacon, cooked and chopped
1 cup shredded cheddar cheese
1 cup marinara sauce
1 cup shredded mozzarella
Preheat oven to 325 degrees F.  Pat dry the lasagna noodles. Cut lasagna noodles in half lengthwise.  Spread cream cheese over the lasagna noodles.  Sprinkle diced jalapeños over the cream cheese.  Sprinkle bacon bits and shredded cheddar cheese over the top.  Roll each lasagna noodle.  Spoon marinara sauce over the top of each lasagna roll.  Sprinkle mozzarella over the top.  Bake in a preheated oven for about 25 minutes.

Strawberry Banana Cheesecake Salad

Strawberry Banana Cheesecake Salad
12 oz. whipped topping
1 small package of cheesecake pudding mix
18 oz strawberry or vanilla yogurt
2 cups fresh or frozen strawberries, sliced
3 bananas, sliced
2 cups miniature marshmallows
In a large salad bowl stir together whipped topping, yogurt, and pudding mix.  Fold in strawberries, bananas, and marshmallows.  Let this set up in the fridge for at least an hour before serving.  Keep refrigerated.

Hot Bacon Dip

Hot Bacon Dip
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Preheat oven to 400 F.  Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.  Serve with bread slices, crackers, or veggies.

Slow Cooker Chicken Pie Soup

Slow Cooker Chicken Pie Soup
1lb boneless chicken breast
3/4C onion
1/2C celery
3/4C carrots
7oz can peas, drained (roughly 3/4C)
7oz can corn, drained (roughly 3/4C)
3 1/2C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2C chicken broth
1 1/2C heavy cream
1/3C all purpose flour
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.  To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.  Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.  In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.

Caramel Apple Salad

Caramel Apple Salad
1 tub of Cool Whip
1 package butterscotch instant pudding
1 can crushed pineapple
2 cups mini-marshmallows
4-6 apples, peeled and cored.
Dice your apples in to 1/2 inch squares.  Combine Cool Whip, butterscotch pudding mix and pineapple in a large mixing bowl.  Fold in apples, and marshmallows.  Let chill at least 3 hours.

Crock Pot Chicken Terriyaki

Crock Pot Chicken Terriyaki
1 lb chicken (sliced, cubed or however)
1 c chicken broth
1/2 c terriyaki or soy sauce
1/3 c brown sugar
3 minced garlic cloves
Cook on low heat 6 hours. For thicker sauce: remove from crockpot and place in sauce pan. Add 2 tablespoons cornstarch mixed with 1/4 cup cold water and bring to a boil for 1 minute.   Remove from heat and let stand 5 minutes.

Chicken Enchilada Puffs

Chicken Enchilada Puffs
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada or taco sauce
2 teaspoons enchilada or taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling
Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray.  Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.  Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.  Unroll crescent rolls on prepared pan.  Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.  Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.  Sprinkle tops of puffs with additional shredded Mexican cheese.  Bake for 15 minutes, or until golden brown.

Corn and Chicken Chili

Corn and Chicken Chili
1 lb dried great Northern beans
3 Tbsp dried minced onion flakes
2 (4.5 oz) chopped green chilies, undrained
1 (16oz) bag frozen shoe peg white corn
1 1/2 tsp garlic powder
2 tsp cumin
1 1/2 tsp oregano
1/4 tsp cayenne pepper
3 cups chicken broth
3 cups half-and-half
5 cups chopped cooked chicken (1 whole rotisserie chicken)
1 cup shredded Monterey Jack cheese
Sort and wash beans. Place in large bowl. Cover with water 2 inches above beans; let soak overnight. Drain and pour beans into slow cooker.  Add remaining ingredients to the slow cooker. Stir to combine. Cook on HIGH 8-10 hours, until beans are soft.  Serve with additional cheese, cilantro, tomatoes, if desired.

Bacon Cream Cheese Stuffed Mushrooms

Bacon Cream Cheese Stuffed Mushrooms 
 ½ lb bacon
15-20 large mushrooms
8 oz cream cheese
Instructions
Preheat oven to 400 degrees.  Cook bacon and crumble.  Remove stems from mushrooms and mince.  Mix bacon, mushroom stems, and cream cheese.  Place mushrooms caps on baking pan covered with aluminum foil.  Fill mushrooms with mixture.  Bake for 25-35 minutes.

Chicken Creole

Chicken Creole
4 medium chicken breast, skinned, boned, halved and cut into 1-inch strips
1 can (14-oz) diced tomatoes
1-1/2 cups chopped green pepper (1 large)
1 cup low sodium chili sauce
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped fresh basil or 1 tsp dried basil, crushed
1 tbsp chopped fresh parsley or 1 tsp dried parsley
1/4 tsp salt
1/4 tsp crushed red pepper
cooked rice
First coat non-stick deep skillet with a light coat of cooking spray. Over medium-high heat cook and stir raw chicken for 5 to 10 minutes or until chicken is no longer pink.  Reduce heat then add diced tomatoes with juice, green peppers, chili sauce, celery, onion, garlic, basil, parsley, salt and red pepper.  Bring chicken creole to a boil, reduce heat and simmer covered for about 10 minutes. Serve over steaming hot rice.

AMISH BAKED CHICKEN

AMISH BAKED CHICKEN
 ½ cup flour
½ Tablespoon paprika
1 teaspoon salt
½ teaspoon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
3 pounds chicken thighs
Grease a jelly roll pan or other baking dish.  In a medium bowl combine flour and spices. Whisk well. Dredge chicken in flour mixture and then place in baking dish, skin side down.  Bake at 375 degrees for 45-60 minutes or until chicken is cooked through. Flip chicken once, half-way through cooking.

Wicked Chicken

Wicked Chicken
4 skinless boneless chicken breasts
1 box any shaped pasta
1 jar alfredo sauce
1 4oz can of green chilies
salt, pepper, garlic powder, red pepper flakes to taste
Cook and drain the pasta.  Salt and pepper and garlic powder the chicken breasts to your liking. Brown in a skillet for 3 min on each side till brown.  Sprinkle the chicken with red pepper flakes.  In a casserole dish layer the pasta and the chicken.  Pour over the alfredo sauce and chilies; mix to combine.  Bake at 350 for 30 min.  Serve with a green veggie and garlic bread sticks.

Snicker Caramel Apple Pie

Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.  Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust). Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours.  Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!

Peanut Butter Oreo Dessert

Peanut Butter Oreo Dessert
20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, room temperature
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) Cool Whip, thawed, divided (or 4 cups homemade whipped cream )
10 Reese's peanut butter cups, divide
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
Crush 16 cookies with a food processor or by hand; Add the butter and combined well with the cookies. Press firmly into an ungreased 9-in. square dish. Set aside for later.  In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust.  Cut each peanut butter cups into 6 pieces. Sprinkle peanut butter layer with 6 of the chopped peanut butter cups. Reserve the remaining peanut butter cups for the top.  In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes until pudding starts to set. Fold in remaining whipped topping. Spread the chocolate pudding mixture over the peanut butter cups. Chop the remaining cookies and peanut butter cups and sprinkle over the top. Cover and chill for at least 3 hours.

Easy Baked Ziti

Easy Baked Ziti
1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.) ricotta cheese
1 pkg.  (8 oz.) shredded mozzarella cheese, divided
1/4 cup  parmesan cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.  MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.  BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

Crockpot Cheesy Buffalo Chicken Pasta

Crockpot Cheesy Buffalo Chicken Pasta
1 pound Chicken breasts, bite-sized pieces
1 can Cream of chicken soup
½ cup Hot sauce, like for buffalo wings
1 ½ cup Shredded mozzarella cheese
½ cup Crumbled blue cheese
3 cup Uncooked penne pasta
1 ½ cup Sour cream
Season chicken with salt and pepper and put in crockpot.  Add soup and hot sauce. Stir.  Cook on low 4-6 hours or high 2-3 hours.  Stir in cheeses and sour cream. Turn off crockpot.  Cook pasta according to package directions. Drain. Add to crockpot.  Stir well and serve!

CHICKEN ENCHILADA RICE CASSEROLE

CHICKEN ENCHILADA RICE CASSEROLE
3 cooked chicken breasts, shredded
2 cups rice
2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
1 can (16 oz) refried beans (I used Old El Paso)
1 cup white cheddar, shredded
1 cup Monterey Jack cheese, shredded
1 can (11 oz) corn kernel
cilantro for garnish
salt and ground black pepper to taste
Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter.  Preheat oven to 350 F degrees. Mix the 2 cheeses together.  In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.  Bake for about 20 to 30 minutes or until cheese melts and is bubbly.  Garnish with chopped cilantro and serve warm.

Beefy Nacho Soup

Beefy Nacho Soup
1 lb lean (at least 80%) ground beef
1 tablespoon Old El Paso™ 40% less sodium taco seasoning mix (from 1 oz package)
1 can (10 3/4 oz) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1 1/2 cups milk
1/4 cup shredded sharp Cheddar cheese (1 oz)
1/2 cup crushed corn tortilla chips
In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  Reduce heat to medium. Stir in remaining ingredients except shredded cheese and tortilla chips. Cook 8 to 12 minutes or until thoroughly heated, stirring frequently. Top individual servings with shredded cheese and tortilla chips.