Easy Chicken and Noodle Casserole

Easy Chicken and Noodle Casserole
2 Cups of shredded Rotisserie Chicken (you can also use 2 cups of shredded cooked chicken breast)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream (I used light)
1/4 cup chopped onion (optional)
1/2 cup chopped mushrooms (optional)
1 red bell pepper, chopped (optional)
1/2 cup of frozen peas
Salt and Pepper to Taste
16 ounces egg noodles, cooked  (follow the cooking directions on the package)
Preheat oven to 350 degrees.  Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.  Combine soup, sour cream, and veggies . Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan.  Cover and bake for 30 minutes (or freeze for baking at another time).

German Potato Salad

German Potato Salad
8 white potatoes, peeled and cut into cubes
1 large onion, chopped
2 teaspoons white sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup cider vinegar, divided
1 pinch ground black pepper
1/4 cup vegetable oil
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.  Put potatoes into a large bowl; add onion and stir.  Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.  Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.  Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Stuffed Zucchini

Stuffed Zucchini
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).  Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.  Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Party Punch

Party Punch
4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2 (46 fluid ounce) cans pineapple juice
3 cups SPLENDA
4 quarts water
2 liters ginger ale
In a large punch bowl combine drink mix, pineapple juice, SPLENDA, and water. Stir until dissolved. Stir in the ginger ale.

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce
4 boneless skinless chicken breast halves (1 1/2 pound total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.  Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.  Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.  Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.  Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

Pumpkin Crunch Cake

Pumpkin Crunch Cake
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

Fluffernutter Cookies

Fluffernutter Cookies
1½ cups all-purpose flour
1 tsp. baking soda
1 cup creamy peanut butter
4 tbsp. unsalted butter, room temperature
½ cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
⅔ cup small marshmallows, not the jumbo campfire size
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.  In a large bowl, whisk together flour and baking soda. Set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.  Slowly add in the flour mixture and mix until all combined and well-incorporated.  Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.  Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up.  Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown.  Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.  Store in an airtight container.