CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter. Stir casserole, top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

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CREAM CHEESE RANCH MASHED POTATOES

3 lb russet potatoes, peeled and cut into 2-inch cubes

1 pkg (8-oz) cream cheese, softened

1 cup sour cream

1/2 cup butter, softened, plus a pat for serving

1 pkg (1-oz dry ranch seasoning

Chopped parsley or fresh dill for garnish, optional

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain. Return to the pot and mash.

Meanwhile, mix cream cheese, sour cream. bitter and ranch seasoning with an electric mixer at medium-low speed in a large bowl until smooth. Stir in the mashed potatoes and beat just until desired consistency.

To serve, top potatoes with a pat of butter and the fresh dill or parsley.

Variation: Stir in some chopped green onions and crumbled cooked bacon.

Yield: 8 servings

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MEATBALL SANDWICH CASSEROLE

I got this recipe off facebook at least a dozen years ago.

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above. Both are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 

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CHUCKWAGON STEW

1 lb lean ground beef

2 medium potatoes, skins on, cut into half-inch pieces
1/4 cup instant minced onion
1 tsp salt
1 tsp instant beef bouillon
1 can (1 lb) whole tomatoes
1 can (8-oz) cut green beans

Cook the ground beef in a large cast-iron skillet over camp-fire, stirring to crumble, until browned; drain well.

Stir in the potatoes, onion, salt, and bouillon.  Add the liquid from the tomatoes (not tomatoes) to the mixture.  Heat to boiling, reduce heat or move to a less hot area of the fire.  Cover and allow to simmer about 15 minutes.  Stir in the tomatoes and green beans, breaking up tomatoes.  Replace cover and simmer another 5 minutes or until the potatoes are tender.

Serves 3 or 4.

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MACARONI HAM SALAD

2 cups uncooked elbow macaroni (whole-grain is healthiest)

3 cups cooked, diced lean ham
1 cup diced celery
1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tbsp finely chopped onion
2 tbsp chopped pimento
1/2 tsp salt
2 to 3 grinds of black pepper

Prepare the macaroni according to the package directions; drain well.

In a large bowl, combine the macaroni with the remaining ingredients; stir to blend well and coat all the ham and macaroni.

Cover and refrigerate until serving time.

Yield: 6 servings

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ZUCCHINI PARMESAN CRISPS

My sister-in-law posted this on her facebook page a few years ago. I love zucchini and knew immediately it would become a favorite.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

file photo for reference -not this exact recipe

CORN BREAD SALAD

1 pkg (8.5 oz) corn bread/muffin mix

1 can (4 oz) chopped green chilies, undrained

1/8 tsp cumin

1/8 tsp oregano

pinch of rubbed sage

1 cup mayonnaise

1 cup (8 oz) sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz ea) pinto beans, rinsed and drained

2 cans (15 1/4 oz ea) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup green bell pepper, chopped
1 cup chopped green onions

10 bacon strips, cooked, drained, crumbled

2 cups (8 oz pkg) shredded cheddar cheese

Prepare corn bread batter according to the package directions, stirring in the chilies, cumin, oregano and sage. Spread batter into a greased 9-in square pan and bake at 450 degrees 20-25 minutes until done. Cool.

In a small bowl, combine the mayo, sour cream and dressing mix; set aside. 

Crumble half the cornbread into a 13-in x 9-in dish and layer with half the beans, half the mayo mixture and half the remaining ingredients. Repeat the process (dish will be very full). Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings

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EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

recipe and photo Kraft Foods several years ago

PORK CHOPS IN MUSTARD SAUCE

4 (3/4-inch thick) bone-in center-cut pork chops

1/4 tsp salt
dash of black pepper
2 tsp olive oil
1 1/2 cups cooking wine
1/3 cup honey
1/4 cup Dijon mustard

Sprinkle the salt and pepper over the chops.

Heat olive (or coconut) oil in a large nonstick skillet over medium-high heat.  Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from pan.

Add the wine, honey, and mustard to the pan and bring to a boil; cook 3 minutes.

Return the chops to the pan, reduce the heat and simmer 12-14 minutes, turning after 6 minutes.

Note: This recipe contains honey however there is an excellent carb to protein ratio making this okay for most diabetics.

Approximate per 1 chop with 3 tablespoons sauce: 308 calories, 11g (3.5 sat) fat, 25 g carbs, 25 g protein.

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BREAD MACHINE CRESCENT ROLLS

3/4 cup + 2 tbsp warm milk (70 to 80 degrees)

1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast

Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions.  Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).

When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle.  Melt the remaining 2 tablespoons of the butter and brush over the dough's surface.  Cut the circle into 12 wedges.  Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets.  Curve the dough to form crescent shapes.

Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes.  Bake at 375 degrees for 17 to 20 minutes.  Remove to wire racks to cool.

Yield: 12 rolls

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EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour

1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

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CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

HOMEMADE CREAM OF MUSHROOM SOUP

4 tbsp butter
1 lb sliced fresh mushrooms
1 large onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cups water
1 can chicken broth
1 cup half and half cream
fresh chopped parsley for garnish, if desired

Melt the butter in a medium-size heavy saucepan; add the mushrooms and onion, sauting until tender. 

Stir the flour, salt, and pepper into the mushroom mixture; cook over low heat while stirring until smooth.  Whisk in the water and chicken broth; heat to boiling.  While stirring with whisk, add the cream; heat just to boiling but do not boil.

Dip soup into serving bowls and garnish each with the chopped parsley, if desired. 

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NO BAKE COCOA BARS

This is a recipe a friend shared with me.

1 - cup natural peanut butter or any nut butter
2/3 - cup honey
1/2 - cup coconut oil (do not substitute) 
2 - cups old fashioned oats 
1 1/2 - cup semi sweet chocolate chips 

In a medium - large sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and chocolate chips. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan that has been lined with foil.  Refrigerate mixture until hardened, about an hour.  Cut into bars and store leftovers in the refrigerator. 

Recipe yields: 12 - 24 bars depending on size

Cook's Note: Using old fashioned oats gives these cocoa bars a chewy texture. I have not tried this recipe using quick oats, so I cannot say what the results would be like. Keep these bars stored in the refrigerator to prevent melting.  
adapted from: New Nostalgia  

CRESCENT BURGERS

One of my facebook friends sent me this recipe and it sounds so good I thought I would share it with you.

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 pkt dry onion soup mix
1 roll of crescent rolls
1 tsp pepper

Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.

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EASY CHICKEN MILANO

6 (1 1/2 lb total) skinless boneless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian breadcrumbs
1/2 cup butter
1 cup marinara sauce
1 cup cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Roll each piece of chicken in the flour then dip in the beaten eggs.  Roll in the bread crumbs until coated well.

Heat the butter in a large nonstick skillet over medium-high heat and add the chicken.  Cook until chicken is browned on all sides, about 10 minutes. 

Mix the marinara sauce and cream in a small bowl; reserve 2 tablespoons.  Pour remaining sauce mixture into a baking dish that will hold the chicken in a single layer.  Arrange the chicken pieces in the sauce.

Mix the mozzarella, Swiss, and Parmesan cheeses together in a small bowl.  Sprinkle the cheese mixture over the chicken.  Top with the reserved 2 tablespoons of sauce.  Bake, loosely covered with foil, about 30 minutes or until cooked through.

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GRILLED CHEESE & TOMATO SOUP BAKE

3-oz reduced-fat cream cheese

1 1/2 tsp dried basil, divided

12 slices Italian, sourdough or rye bread (1/2-inch thick)

6 slices part-skim mozzarella cheese

6 tbsp butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup 2% milk

2 eggs

1 cup (4-oz) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350-degrees.

In a bowl, mix cream cheese and 1 teaspoon of the basil until blended, spread onto six bread slices. Top with the slices of mozzarella cheese and the remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 9x13-inch baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 minutes or until thickened, stirring frequently. Remove from heat.

Whis eggs in a large bowl and gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture and pour over the sandwiches. Sprinkle with the Italian cheese blend.

Bake, uncovered, 24-30 minutes or until golden brown and cheese is melted.

Yield: 6 servings

TOH file photo

QUICK & EASY ZUCCHINI-CHERRY JAM

Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.

1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin

Peel and shred the zucchini.  In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes.  Stir in the pineapple and the sugar.  Bring the mixture to a boil, stirring until sugar is dissolved.  Cook for 5 minutes; remove from the heat.  Stir in the gelatin until dissolved.

Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top.  Seal with hot two-piece lids.  Process in a boiling water bath for 5 minutes.

Yield: 2 pints or 4 half pints

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REFRIGERATOR OR FREEZER SLAW

This recipe is from my vintage recipe collection. I remember my mom making this and freezing it for the winter months.

1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

file photo for reference