Recipes

And I rarely cook because I get very tired of the leftovers, but when I do, these are my favorites.

Cammy's Creamy Chicken Noodle Soup
3 cups water
4 tsp chicken boulion
2 cups celery chopped
2 cups chopped carrots
¾ cup chopped onion (or 1 TBSP dried onion flakes)
2 cans cream of chicken soup

Thicken with ½ c butter and ½ cup flour (melt in a separate plan and then whisk in flour) Then whisk in 1 can evaporated milk. Slowly add this mixture to the other pot and it will thicken the soup.

Then add:
2 cups cooked chicken
Noodles (any kind you have)

Cook until vegetables are tender and noodles are tender. Sometimes it gets too thick so I add milk until it’s the right consistency.



Chicken Enchilada Casserole
2-3 boneless/skinless chicken breasts
1 can green enchilada sauce
1 can cream of chicken soup
8 oz. sour cream
1 bag tortilla chips
grated cheese

Serve with guacamole and salsa.

Cook chicken and shred. Mix together enchilada sauce, soup and sour cream.

In 9x13 pan, layer chips, chicken, soup mixture and cheese. Keep layering until you’ve used all the ingredients (about 2 layers of each).

Bake at 350° for 15-20 minutes or until soup mixture boils.

Note: This is a great way to use up the end of the bag of tortilla chips (all the crumbs!), or if your chips are a bit stale.



Pizza Rolls (And I know Lindsay has taken this and made it much more fun. Lindsay, will you post all the kinds you make?)

Ingredients:
1 Rhodes frozen bread dough (loaf kind, not the rolls)
1 package pepperoni
shredded mozzarella cheese
marinara sauce for dipping

Directions:

~Thaw out 1 of the frozen bread loaves (usually three come in a package).
~After thawed and risen, flatten loaf with your hands as long and wide as it will go (probably 2’ x 6”).
~Layer a single row of pepperoni down the middle, then shredded cheese on top of that down the middle.
~Roll up dough like a package, starting with tucking in the ends and pinching the middle seam so it stays closed.
~Place seam-side down on a lightly greased baking sheet.
~Poke the roll on the top with a fork and brush on olive oil, then sprinkle parmesan cheese, garlic, parsley, etc.
~Bake at 350 degrees until brown on top (I think around 10-15 minutes).



Easy Chicken Cordon Bleu
2 cups Stove top stuffing mix
4 small boneless skinless chicken breast halves
4 slices ham
1 can cream of chicken soup
1 TBS Dijon Mustard
1 cup shredded Swiss cheese

Preheat oven to 400. Prepare stuffing mix as directed on package. Place chicken in 13 x 9 baking dish. Cover with ham. Mix soup and mustard together; spoon over chicken/ham. Top with stuffing mix. Bake 25 minutes or until chicken is cooked through. Sprinkle with cheese, back for 5 more minutes or until cheese is melted.


Barbacups (we hated these growing up, but they aren't half bad.)
Brown 1 lb hamburger, drain off excess fat
Add: ½ cup barbecue sauce
2 Tbls brown sugar
1 Tbls dried minced onion

Take 1 can Pillsbury Biscuits, press into ungreased muffin tin, making sure dough is up to edge of each cup. Spoon meat mixture into each cup and sprinkle with ¾ cups grated cheddar cheese. Bake at 400 for 10-12 minutes.


And I just have to include a dessert as this is my new favorite!

Strawberry Cheesecake Trifle (We do raspberries instead)

Ingredients:
2 (8oz) packages cream cheese, softened
2 cups powdered sugar
1 (8oz) sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) cool whip thawed
1 angel food cake, torn into bite-sized pieces
4 Tablespoons sugar
2 bags frozen strawberries

*In a large bowl beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Fold the cool whip into the cream cheese mixture. Gently stir in cake pieces; set aside. Combine strawberries and sugar, stirring until sugar is dissolved. Layer in a large glass bowl, starting with 1/4 of strawberries, then adding 1/3 of the cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap, and chill several hours.