Tuesday, December 29, 2009

Chicken Pasta Casserole

4 skinless - boneless chicken breast halves
6 ounces egg noodles
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

1.Poach chicken in a large pot of simmering water. Cook until no longer pink in center (about 12 minutes). Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.

2.In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.

3.Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

4.Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Creamy Deviled Eggs

8 hard-cooked eggs
1/2 cup Miracle Whip dressing
2 Tbsp Claussen Sweet pickle relish
2 tsp yellow mustard
1/4 Tsp salt
Dash of pepper
Dash of paprika

Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well. Spoon or pipe yolk mixture evenly into centers of egg whites. Serve immediately. Or, cover and refrigerate until ready to serve.

Wednesday, December 23, 2009

Pancakes Mix

Mix
6 C white flour
6 C wheat flour
3 C powdered milk
1 ½ C sugar
5 Tbsp. baking powder
8 Tsp. salt

Mix all ingredients together in large bowl. Store in airtight container. (This recipe fits well in an 18-20 cup container.)

Wheat Pancakes
2 C Mix
2 eggs
3 Tbsp. oil
1 ¼ C water

Mix all ingredients together. Add extra water to achieve desired consistency. Cook on hot griddle. Makes 12 pancakes.

Wednesday, December 16, 2009

Peppermint Cookies

1/2 C butter
1 C sugar
1 egg
1/2 Tsp salt
1 Tsp vanilla
pink or red food coloring
1 1/2 Tsp baking powder
1 3/4 C flour
1 C mint chocolate chips
candy canes, crushed

Preheat oven to 375 degrees. Grease cookie sheet
Cream together sugar, butter, egg, salt and food coloring. Stir in baking powder, flour and vanilla. Add chocolate chips. Roll dough into ball, dip in crushed candy canes. Bake 10 minutes.

Saturday, December 12, 2009

Mint Frosting

3 Tbs butter - softened
1/2 Tsp peppermint extract
Dash salt
2 cups sifted confectioners' sugar
2 Tbs milk or cream
Few drops red food coloring

Cream butter, peppermint, and salt; gradually add 1 cup confectioners' sugar, creaming until light. Add remaining confectioners' sugar and the milk. Beat until smooth. Add a few drops of food coloring to tint pink. Frost cooled brownies.

Monday, December 7, 2009

Caramel Chex Mix

2 c brown sugar
1 c white sugar
1 c light karo syrup
1 c butter
2 c whipping cream

Mix together in large sauce pan or stock pot, cook on medium heat until sauce reaches soft ball stage (must use a candy thermometer). Pour over 5 1/2 cups of each cereal: wheat chex, corn chex, rice chex and golden grahams. Measure out the dry cereal into two separate giant bowls. Distribute sauce between both bowls then once mixed well, combine both mixtures into one of the bowls. After mixed, spread the chex mix on parchment paper across the counter top to cool.