Chicken Tetrazzini

This recipe fills 2 (8x13 in.) pans.  If that's too much for your family, eat one and freeze the other for another time!  This recipe is really good if you have any cooked chicken leftovers.  For this recipe, I use my Condensed Cream Soup Recipe.

Ingredients:

1 (16 oz.) pkg. spaghetti

½ C. chicken broth

4 C. chopped cooked chicken breast

1 (10 ¾ oz.) can cream of mushroom soup

1 (10 ¾ oz.) can cream of chicken soup

1 (10 ¾ oz.) can cream of celery soup

1 (8 oz.) container sour cream

1 (6 oz.) jar sliced mushrooms, drained

1 small jar diced pimentos

½ C. (2 oz.) shredded Parmesan Cheese

Salt & Pepper

2 C. (8 oz.) shredded Cheddar Cheese

Directions:

1. Prepare vermicelli according to directions, return to pot & toss with Chicken Broth.
2. Stir together: cooked chicken, & next 8 ingredients in a large bowl.
3. Add vermicelli & toss well.
4. Spoon mixture into 2 lightly greased baking dishes.
5. Sprinkle evenly with Cheddar Cheese.
6. Bake, Covered, 350 deg. For 30 min., then uncovered for 5 min. more or until cheese is bubbly.

Condensed Creamed Soup - Homemade Substitute

This is a great substitute if you need Condensed Cream of Mushroom (or other flavor) Soup and you don't have it on hand.  This recipe substitutes for ONE can of condensed cream of mushroom soup (although you can alterate it to substitute for cream of celery, cream of chicken, etc).

Ingredients:

1 Tbsp. butter
3 Tbsp. flour
1/2 Cup any broth (I usually use a chicken bouillon cube to make mine)
1/2 Cup milk
Mushrooms, chopped and sauteed (I did this with celeries last time I needed cream of celery)
Salt and Pepper to taste

Directions:

1. Melt butter in a saucepan over Med-Low heat.
2. Stir in flour a little at a time until smooth, then remove from heat.
3. Add broth and milk a little at a time, stirring to keep mixture smooth.  Then, stir in mushrooms.
4. Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
5. Add salt and pepper to taste.

Cookies 'n Cream Fudge

Ingredients:

3 (6 oz.) packages white chocolate baking squares

1 (14 oz.) can Sweentened Condensed Milk

1/8 tsp. salt

3 Cups coarsely crushed chocolate creme-filled sandwich cookies

Directions:

1.  In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt.  Remove from heat; stir in crushed cookies.

2.  Spread evenly into wax-paper-lined 8-inch square pan.  Chill 2 hours or until firm.

3.  Turn fudge onto cutting boards; peel off paper and cut into squares.  Store leftovers covered in refrigerator.

No Bake Cookies

Ingredients:

2 C. Sugar

1 Stick Butter

½ C. milk

3 C. quick-cooking oats

½ C. cocoa

½ C. peanut butter

1 tsp. vanilla

Directions:

1.  Combine sugar, butter, and milk in a sauce pan.  Bring to a rolling boil & boil for 1 min.  Remove from heat.

2.  Add vanilla, cocoa, peanut butter and oats.  Mix well.

3.  Drop by spoonfuls onto waxed paper.

4.  Allow to cool.

I'm Cooking Now

After many requests for my recipes, I've decided to just put them all here to share with whoever is interested.  :) I'm slowly starting to make everything that we eat (including condiments) and getting away from store-bought, weird ingredient-filled foods that are found in boxes and cans.  Many of my recipes are really easy to make, some are actually good for you, and all of them are just plain good.  Enjoy!