TUNA NOODLE CASSEROLE

   

Makes 6-8 servings

Prepare: 

          2 cups dry egg noodles 

            (or bowtie noodles, or similar) according to

            package directions.  Drain.

Heat oven to 375 degrees F.

While noodles are cooking, combine in bowl and set aside:

        1 can (10 3/4 oz.) cream of mushroom soup

        1/2 cup milk

        2 cans (about 5 oz. each) tuna, drained

Combine in small bowl and set aside:

        1/4 cup dry bread crumbs

        1 Tbsp. butter, melted

Heat fry pan on medium-high (on my electric stove, 

I turn it to 8.)

When hot, add about 2 Tbsp. olive oil or your favorite cooking oil to lightly cover bottom of pan.

Add and cook 1 minute:

       1 cup chopped onions

Add: 2/3-1 cup chopped mushrooms and continue cooking until onions are lightly caramelized – about   1-2 minutes more (don't overcook.)

Remove from heat.

Add soup mixture and noodles; mix thoroughly.

Spray 1 1/2 to 2 qt. baking dish with pan spray.

Add mixture.

Sprinkle bread crumb mixture on top.

Bake about 20-30 minutes until top is golden brown and casserole is heated through.

WHIPPED CREAM

1. Chill quart bowl in freezer.

2. Place 1 cup whipping cream  in bowl and whip on high with mixer.

3. When peaks start to form, add:

            1/2 tsp. vanilla

            2 Tbsp. (more or less) sugar

Continue to whip on high until cream starts to stiffen.  

Don't over mix.

Hint:  If you do not use all the whipped cream, and are going to use it within a day or two, store it in the refrigerator and simply whip it up again when needed.  

   

FOR LONGER STORAGE:  
1. Place dollops of whipped cream on a cookie sheet or plate lined with waxed paper.  
2. Place in freezer.  
3. When frozen, cut waxed paper in squares around each dollop. 
4. Place each in a single layer in a container, with the waxed paper on the bottom of each dollop.  
5. Carefully place a second or third layer as needed- don't squish.
6. Place tight lid and store in freezer.  

To use, remove what you need from freezer and place in refrigerator to thaw, or if in a hurry, let sit on counter or on top of dessert a few minutes until thawed. 

Cream can be served as individual dollops, or combined (after thawed) and mixed for a bowl of cream.

     

PINEAPPLE ANGEL FOOD CAKE

Found this recipe on Facebook June 2014 from HealtyHappyHelpers.  It is delicious and worth keeping. The one I found had no frosting options, so I tried the whipped cream, and it is fantastic that way.  It is also good without the cream.


*The recipe I found said that Angel Food cake mixes that have two packets instead of one do not work.  I am going to try mixing the two packets together and proceeding that way.  I will post my results. 

RESULTS:  The batter looked okay at first, but when I baked it, it didn't rise like the mix that has just one packet.  It turned out sort of rubbery.  So now you know! (^_^)

Combine and blend with spoon:

       1 box of Angel Food Cake mix*

       1 can(20 ounces) crushed pineapple in its own juice

When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.

Pour into a greased 9X13 cake pan and bake at 350^o for 

30 minutes.  Serve warm or cold.

TO FROST, cool cake thoroughly.   Spread whipped cream over the top, or cut into pieces and place a dollop of whipped cream on each piece.  

SEE WHIPPED CREAM RECIPE ON THIS BLOG

ORANGE BANANA SMOOTHIE

      Yield:  Approximately 3-4 cups

1 container (approx. 10-12 oz.) of your favorite vanilla protein drink (Atkins, Slim Fast, etc.) 
     
1/4 cup frozen orange juice concentrate (more or less to taste)
     
1 Banana

QUICK METHOD:
    
Add about 1 cup ice to blender and crush.
   
Add remaining ingredients and blend on liquefy or high for 
about 15-30 seconds until well blended.

Pour into chilled glass and enjoy!

                                 

PLAN AHEAD METHOD: 
 Pour milk and frozen orange juice concentrate into a tall 2-3 cup container and place in freezer for about 2 hours or more. (For ease of emptying into blender, the top of the container should be less wide than the top of your bender.)

Remove from freezer when ready to make smoothie and dump into blender.
     
Add banana and blend on liquefy or high until well blended.                           
Pour into chilled glass and enjoy!   

     
OPTIONS:

Omit orange juice and use chocolate protein drink or chocolate milk.

Add other fruits and/or berries.

Use Frozen Yogurt in place of protein drink.

Use regular milk (any percent of fat you like) instead of protein drink.

NOTE:  You may have noticed that the orange juice concentrate in the dish is thawed. You don't need to do that. It is just that it had thawed before I got around to taking the picture!

BLT (Bacon Lettuce Tomato) SANDWICH

Here is a quick, delicious BLT - don't have to take time to 

cook the bacon or be left with the smell.

Makes 1 sandwich

Toast two slices of whole wheat bread (I especially like 
     Great Grains Multigrain.)

Slice half a medium tomato.

Spread Mayo with olive oil (Kraft) on each slice of bread.

Spread Ketchup over mayo.

Liberally sprinkle each slice of bread with packaged 
     real crumbled bacon.

Place lettuce leaves on one bread slice, then top with 
     tomato slices.

Sprinkle with salt, if desired. 

Put the other bread slice on top, condiment side down.

Slice with a sharp knife diagonally through the sandwich.

Enjoy!

Options:

Add a slice or two of deli-sliced turkey on top of tomatoes.
Heat the turkey slice in the microwave until slightly browned.

Add slices of avocado.

QUICK BROWNIE CAKE

I came up with this cake when I needed one in a hurry and didn't have a cake mix. However, I had boxes of brownie mix.  It turned out delicious! 

This recipe makes a more dense cake, more like a thicker, lighter brownie.

   Last  Piece!

BROWNIE CAKE

1. Mix 1 Brownie Mix according to directions on box,

    adding 1 extra egg (I used Betty Crocker Fudge 
    Brownie Mix)

2. Bake as directed in 9x13 pan.

3. Remove from oven and let cool.

FROSTING

Mix together, then beat on high until light and fluffy:

       3/4 cup BUTTER or margarine

       1 Tbsp. baking cocoa

       3 cups powdered sugar

       3-4 Tbsp. evaporated milk (start with less; 
             add more as needed)

Stand mixer takes about a 1-3 minutes; hand mixer will 
take longer.

Spread on cooled brownies to about 1/2” thick – use all the frosting.

OPTION: Sprinkle top liberally with chopped walnuts (fine to coarse pieces.)

NOTE: If you don't have evaporated milk, you can use half milk and half whipping cream, or Half and Half. If you have no immediate use for the leftover evaporated milk, freeze it in ice cube trays. When frozen, remove from trays and store in heavy ziploc-type plastic bag. Remove just what you need for your next recipe.

MINI POT PIES

I found this recipe on Facebook, but cannot seem to find it again, so don't know who to give credit to. They are VERY delicious, and are quick and easy to make.









INGREDIENTS:
   2 cups frozen mixed vegetables, thawed

   1 cup diced cooked chicken
   1 can (10 3/4 oz) condensed cream of chicken soup
   1 can (16.3 oz) Pillsbury Grands! Flaky Layers 

      refrigerated biscuits

DIRECTIONS:
1) Heat oven to 375°F. In medium bowl, combine 

    vegetables, chicken and soup; mix well.

2) Press each biscuit into 5 1/2-inch round. 

    Place 1 round in each of 8 greased regular-size 

    muffin cups.

    Firmly press in bottom and up side, 

    forming 3/4-inch rim. 

3) Spoon a generous 1/3 cup chicken mixture into each. 

    Pull edges of dough over filling toward center; 

    pleat and pinch dough gently to hold in place.

4) Bake at 375°F 20 to 22 minutes or until biscuits are

    golden brown.  Cool 1 minute; remove from pan.