Chinese Noodle Casserole

This is a recipe that my mom made all the time when I was growing up.  We used to have it often when my children were little, but forgot all about it until today.  The tradition lives on...

Chinese Noodle Casserole

1 cup diced celery
1 cup chopped onion
1 cup water
1 cup cashew nuts
1 can crunchy Chow Mein Noodles
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can tuna or chicken
Grated cheese
Crushed potato chips

Boil celery and onions in 1 cup water for 10 minutes.
Combine all ingredients in casserole dish and top with grated cheese and crushed potato chips.
Bake at 350 for 30 minutes.
Yummy served with Jello.  :)

Sorry, I forgot to take pics before we dug in!

*If you want to make it go farther without doubling the recipe, add 1 more can of soup and almost a full bag of noodles instead of a can.

💗Mom

Banana Crunch Muffins

Not only is this cereal fabulous plain, with milk, and in yogurt, but it's also one of the main ingredients in these amazing muffins! Mmmmm...

 

 

 

Banana Crunch Muffins

 

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 medium ripe bananas, mashed, about 1 cup

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1 cup cereal* (slightly crushed)

2 Tbls butter, melted

1 Tbls brown sugar

 

Preheat oven to 350.  Grease bottoms of 12 muffin cups or line with paper liners.

Beat bananas, sugar, egg and melted butter in medium bowl.  Add dry ingredients and mix until just moistened.  Divide between muffin cups.

Combine 1 cup cereal, 2 Tbls melted butter and 1 Tbls brown sugar.  Sprinkle over top of muffins before baking.

Bake 20-22 minutes or until toothpick inserted in center comes out clean.  Cool in pan 5 minutes; remove to wire rack.



*Cereal available at Target

Peanut Butter Bars

If you're old like me you'll have fond memories of school lunch in the days where the lunch ladies came to the school before the sun came up and fixed us fabulous, home-cooked food!  One of my all time favorite treats was Peanut Butter Bars.  I had the recipe years ago, but unfortunately misplaced it.  Lucky for me I have a niece who made them for a family get together a couple of weeks ago and so we're back in business!  I have no pictures because today's batch is gone, so I'll try to remember to get some next time I make them! (Which will be soon!)

Lunch Lady Peanut Butter Bars

Cream together--
1 cup butter
2/3 cup smooth peanut butter

 Add--
1 cup sugar
1 cup brown sugar

Add--
2 eggs
1 tsp vanilla

Add--
2 cups flour
2 cups "old fashioned" oats
1 tsp soda
1/2 tsp salt

Spread mixture into well greased large jelly roll pan. 
Bake @ 350 for 15-18 minutes until golden brown.

While bars are warm from the oven, place small spoonfuls of smooth peanut butter on and let them get soft and melty.  Gently spread to make thin layer of peanut butter.

Cool for awhile before topping with chocolate fudge frosting.

Chocolate Fudge Frosting

1 cup evaporated milk
1/2 cup butter
3 cups sugar

Cook in medium saucepan stirring constantly until mixture comes to a boil.  Boil for 3 minutes while continuing to stir. Remove from heat and add...

40 large marshmallows
12 oz pkg chocolate chip (can be milk chocolate, semi-sweet, or mixed.  Whatever you want.)
1 tsp vanilla

Stir until well blended.  Pour over cooled bars starting in corner and going back and forth until covered.. You will have frosting left over.  :)

Let set for a few hours, even overnight, before cutting.  Cut into bars the size you desire.

No need to refrigerate leftover frosting or cover these yummy treats. 

💗Annette

Strawberry Freezer Jam

This recipe is beyond easy and so tasty! A family favorite!

3 cups crushed strawberries
5 cups sugar
1 package Pectin (check date)
1 cup water

Wash and core the berries. Mash them either by hand or pulse in blender or food processor. Put berries in GLASS BOWL.  Add sugar, stir, and let sit 30 minutes. Boil Pectin and water for 1 minute while stirring.   Add to strawberries and sugar and stir for 2-3 minutes. Cover with plastic wrap when cool and let sit for 24-48 hours, until jelled. Fold gently and put in containers for freezing.  I usually use glass jars but I'm going to try quart size Ziplock freezer bags this time.  Perfect for waffles, pancakes, rolls, toast...

3 pounds berries = 2 batches

💗Kristee Roach

Partridge Family Chex Mix

6 cups Corn Chex
6 cups Rice Chex
6 cups Cheerios
2 cups Cheez-it Crackers
1 cup peanuts
1 cup stick pretzels
2 cubes butter
4 Tbls. Worcestershire
3 tsp. seasoned salt
1 1/2 tsp garlic powder
1 tsp onion powder

Measure cereals, crackers, pretzels, and peanuts into large roaster pan and stir.  Melt butter then add seasonings and whisk.  Pour over top of cereal mixture while stirring to coat.
Bake at 250 for one hour, stirring every 15 minutes.
Cool slightly then dig in!

Heavenly Peach Dessert

Another recipe from my Sis-in-Law!

Crust & Topping~

2 1/2 cups crushed graham crackers (2 pkgs)

1 cube melted butter

6 T. powdered sugar

Mix together. Reserve 1/2 cup for topping. Put the rest in 9X13 pan.

Filling~

2 cups water

1 cup sugar

2 T. cornstarch

3 oz. pkg peach Jello

4-5 cups sliced peaches

Cook first 3 ingredients over medium heat until thick (15-20 min). Remove from heat, add Jello, let cool, then add peaches.

Pour over crust and chill.

Topping~

8 oz. softened cream cheese

3 T. milk

1 cup powdered sugar

8 oz. Cool Whip

Combine cream cheese, milk, powdered sugar, and mix well. Fold in Cool Whip and spread on top of peach mixture. Sprinkle on reserved graham cracker topping. Chill. Enjoy!

💗Cindy

Chicken Enchiladas

This is a recipe I got from my Mother-in-Law many, many years ago. For whatever reason, we haven't made them for many, many years! Tonight we changed that. We'll be having them again in the very near future!

4-6 chicken breasts

1 onion, chopped

1-2 cans green chiles

1/2 cube butter

1 large can cream of chicken soup

2 cups sour cream

Tortillas

Mozzarella Cheese

Sliced olives

Cube chicken and put in frying pan with 1/2 cube butter, onion, and green chiles. Cook until chicken and onions are done.

Mix juice from cooked ingredients with soup and sour cream.

We used white corn tortillas and cooked them in hot oil, drying on paper towels.

Roll meat in tortillas and place in 9x13 baking dish with a small amount of soup mixture on bottom. Spoon soup mixture on top, sprinkle with cheese and olives.

Bake at 350 for about 1/2 hour, until hot and bubbly.

L also suggested doing it like a casserole layering the tortillas, then chicken and soup--repeating 2 times. I guess we'll try that next time!