Ham and Green Noodle Casserole
My very oldest, dearest friend, Janet Gutierrez shared this recipe with me. When I say oldest, I don’t mean in age. Janet and I have been friends since the 2nd grade and we are still great friends today. I remember her Mom, Eleanor Adamson making this casserole when we were kids. It is fast and easy – a great way to use leftover ham. If the color of the green noodles bother you, regular noodles can be used.
Janet Gutierrez
Preheat oven to 350 degrees.
12 oz. uncooked green noodles, cooked and drained (You can use regular noodles or a mix of the two)
Cook noodles according to the package. If using Spinach Fettuccine, once the water is boiling, it only takes 3 minutes to cook. Regular noodles take longer.
3/4 cup sour cream
1/2 can cream mushroom soup
1 can cheddar cheese soup
3/4 tsp. dry mustard
1/2 tsp. garlic granules
pepper to taste
3T. milk
Mix together above ingredients.
1 (4 oz.) can black sliced olives
1 (4 oz.) can mushrooms
3 cups diced ham
Add above ingredients to the soup mixture.
Add noodles – stir completely.
Place mixture in a 9 x 13 casserole dish.
I divided this recipe in two smaller casserole dishes. I lined one with foil to prepare it for the freezer. After adding the ham mixture, I tucked the excess foil around the edges. This half was placed in the freezer, in the glass casserole pan, until it was frozen solid and then it was taken out of the pan. When I thaw it, I will put it back in the same pan to cook it.
Top with 8 oz. grated sharp cheddar cheese.
Bake covered at 350 degree for 30 – 40 minutes.
Top with French Fried Onion rings (canned). Put it under the broiler for a few minutes to crisp the onions.
Recipe Source: revised from Janet Gutierrez
FULL RECIPE WITHOUT PICTURES —
HAM AND GREEN NOODLE CASSEROLE
3/4 cup sour cream
1/2 can cream mushroom soup
1 can cheddar cheese soup
3/4 tsp. dry mustard
1/2 tsp. garlic granules
pepper to taste
3 T. milk
Mix together above ingredients. Then mix in the following:
1 4 oz. can black sliced olives
1 4 oz. can mushrooms
3 cups diced ham
12 oz. uncooked green noodles, cooked and drained (You can use regular noodles or a mix of the two)
season to taste
Mix everything together and put in 9 x 13 casserole dish.
Top with 8 oz. grated sharp cheddar cheese.
Bake covered at 350 degree for 30 – 40 minutes.
Top with French Fried Onion rings (canned). Put it under the broiler for a few minutes to crisp the onions.
Recipe Source: revised from Janet Gutierrez
Ken’s Savory Pot Roast
3 – 4 pound chuck roast
garlic granules
pepper
salt
italian seasoning
Rub roast with the seasonings and let sit in the frig overnight or several hours.
Drizzle oil in a dutch oven to cover the bottom. Over medium heat, braise roast on all sides until nice and brown.
Remove roast and set aside.
2 cups carrots, cut in big chunks or use baby carrots
2 onions, cut in quarters
Brown carrots and onions. Remove and set aside.
3 – 4 potatoes
Brown potatoes. Add a little butter, if needed, to brown potatoes. Remove and set aside.
1 can beef broth
1 can cream mushroom soup
1/4 package of dry brown gravy mix
Mix soups and gravy mix together.
Put roast and veggies back in the dutch oven. Make sure there is enough liquid to cover 1/2 of the roast . If needed, add more beef broth.
At the last minute, I added some fresh mushrooms.
Cook in a 350 degrees oven for 40 minutes then turn down to 250 degrees for 1 1/2 hours. OR 275 degrees for 3 1/2 hours.
FULL RECIPE WITHOUT PICTURES —
3 – 4 pound chuck roast
garlic granules
pepper
salt
italian seasoning
Rub roast with the seasonings and let sit in the frig overnight or several hours.
Drizzle oil in a dutch oven to cover the bottom. Over medium heat, braise roast on all sides until nice and brown.
Remove roast and set aside.
2 cups carrots, cut in big chunks or use baby carrots
2 onions, cut in quarters
Brown carrots and onions. Remove and set aside.
3 – 4 potatoes, cut in large chunks
Brown potatoes. Remove and set aside.
1 can beef broth (perhaps more)
1 can cream mushroom soup
1/4 package of dry brown gravy mix
Mix soups and gravy mix together.
Put roast and veggies back in the dutch oven. Make sure there is enough liquid to cover 1/2 of the roast . If needed, add more beef broth.
Cook in a 350 degrees oven for 40 minutes then turn down to 250 degrees for 1 1/2 hours. OR 275 degrees for 3 1/2 hours.
Chicken Nachos
These nachos were so simple and easy to make – and tasted great! Easy meal to throw together in the crock pot before taking off for the day.
2 pounds boneless, skinless chicken breasts
2 T. taco seasoning
1 (15 oz.) can black, pinto or kidney beans, drained
1 (14.5) oz. can diced tomatoes, undrained
1 (4.5 oz.) diced green chilies
2 T. lime juice (more needed to sprinkle on top if desired)
tortillas chips
shredded cheese
salsa
Additional toppings: guacamole, olives, sour cream
Place chicken in slow cooker and sprinkle with taco seasoning.
Top with beans, tomatoes, chilies and lime juice.
Cover and cook on LOW for 4 – 6 hours.
Remove chicken from slow cooker and shred with two forks.
If you want to thicken the sauce a little bit, smash some of the beans.
Original recipe says to mix chicken with all of the sauce in the crock pot. We thought that would be way too runny so we put the shredded chicken in a bowl and mixed in a desired amount of sauce. (We had enough sauce leftover to freeze and will put it over more chicken in the crock pot at a later date.)
To serve, spoon chicken mixture on top of chips. Sprinkle with cheese. Melt cheese under the broiler until melted.
Top with salsa. Tasted really good with lime juice sprinkled on top!
Grandma Anona’s Chocolate Cream Cheese Cake
Corinne asked me what recipe made me think of Grandma Anona. It has to be this Chocolate Cream Cheese Cake. She made it all the time for birthdays and family parties. It is one of our favorites.
Preheat oven to 350 degrees.
FILLING:
16 oz. cream cheese, softened
2 T. butter
¼ cup sugar
1 T. cornstarch
1 egg
2 T. milk
½ tsp. vanilla
Mix filling ingredients until smooth and creamy. Set aside.
CAKE:
1 Devils Food pudding cake mix
3 eggs
1/3 cup oil
1 cup water
Mix cake mix ingredients.
Grease and flour a 9×13 pan.
Pour 2/3 of the cake batter in the cake pan.
Drop filling ingredients over cake batter – smooth out the best you can.
Pour remaining cake batter over the filling.
Bake at 350 degrees for 45 minutes.
Cool completely.
Don’t be afraid if your cake comes out looking kind of weird and bumpy – that’s ok.
Ice with chocolate or cream cheese icing.
Tanner loved it!
FULL RECIPE WITHOUT PICTURES —
Preheat oven to 350 degrees.
FILLING:
16 oz. cream cheese, softened
2 T. butter
¼ cup sugar
1 T. cornstarch
1 egg
2 T. milk
½ tsp. vanilla
CAKE:
1 Devils Food pudding cake mix
3 eggs
1/3 cup oil
1 cup water
Grease and flour a 9×13 pan.
Mix filling ingredients until smooth and creamy. Set aside.
Mix cake mix ingredients.
Pour 2/3 of the cake batter in the cake pan.
Drop filling ingredients over cake batter – smooth out the best you can.
Pour remaining cake batter over the filling.
Bake at 350 degrees for 45 minutes.
Cool completely.
Ice with chocolate or cream cheese icing.
Poppyseed Bread with Orange Glaze
You will love this Poppy Seed bread. With a slight hint of almond, this bread has a light warm texture. The orange glaze makes it so delicious!
3 eggs
1 1/8 cup vegetable oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring extract (or 1 1/2 tsp. melted butter can be substituted)
Mix eggs, oil, sugar, milk almond extract, vanilla, and butter extract.
3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. poppy seeds
Add flour, salt , baking powder and poppy seeds.
Pour into greased and floured bread pans or spray with baking spray with flour. Makes 2 large loaves or 6 small loaves.
Bake at 350 degrees for 50 – 60 minutes for large pans, less for smaller pans.
GLAZE:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1/2 tsp. butter flavor extract (or 1 1/2 tsp. melted butter can be substituted)
Pour all ingredients into a small saucepan and let cook on medium heat until sugar dissolves.
Remove bread from pans and let them cool for a little bit.
I put the loaves on a cooling rack on top of a jelly roll pan so I can catch any of the glaze that drips off. Pour glaze over warm bread. Use a spatula to scoop up the glaze that runs off and put it back on top of the bread – don’t want to waste any of that goodness!
RECIPE SOURCE: Jean Welbourne (Pinterest)
FULL RECIPE WITHOUT PICTURES —
POPPY SEED BREAD WITH ORANGE GLAZE
3 eggs
1 1/8 cup vegetable oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring extract (or 1 1/2 tsp. melted butter can be substituted)
3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. poppy seeds
Mix eggs, oil, sugar, milk almond extract, vanilla, and butter extract.
Add flour, salt , baking powder and poppy seeds.
Pour into greased and floured bread pans or spray with baking spray with flour. Makes 2 large loaves or 6 small loaves.
Bake at 350 degrees for 50 – 60 minutes for large pans, less for smaller pans.
GLAZE:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1/2 tsp. butter flavor extract (or 1 1/2 tsp. melted butter can be substituted)
Pour all ingredients into a small saucepan and let cook on medium heat until sugar dissolves.
Remove bread from pans and let them cool for a little bit.
I put the loaves on a cooling rack on top of a jelly roll pan so I can catch any of the glaze that drips off. Pour glaze over warm bread. Use a spatula to scoop up the glaze that runs off and put it back on top of the bread – don’t want to waste any of that goodness!
RECIPE SOURCE: Jean Welbourne (Pinterest)
Eggnog Pound Cake
If you love eggnog, you will love this eggnog pound cake. So great to make at Christmas time. And so simple.
1 (16 oz. ) package pound cake mix
1 1/4 cups eggnog
2 eggs
1/2 tsp. nutmeg
1/2 tsp. vanilla extract
Preheat oven to 350 degrees.
Beat all ingredients together at low speed until blended. Increase speed to medium and beat 2 minutes.
Pour into a lightly greased loaf pan.
Bake at 350 degrees for 60 – 65 minutes or until a toothpick comes out clean.
Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely.
RECIPE SOURCE: Southern Living (Pinterest)
FULL RECIPE WITHOUT PICTURES —
EGGNOG POUND CAKE
1 (16 oz. ) package pound cake mix
1 1/4 cups eggnog
2 eggs
1/2 tsp. nutmeg
1/2 tsp. vanilla extract
Preheat oven to 350 degrees.
Beat all ingredients together at low speed until blended. Increase speed to medium and beat 2 minutes.
Pour into a lightly greased loaf pan.
Bake at 350 degrees for 60 – 65 minutes or until a toothpick comes out clean.
Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely.
RECIPE SOURCE: Southern Living (Pinterest)
Chocolate Crinkles
This chewy, moist and rich chocolate cookie is a memory from my childhood years. We used to make these cookies all the time when I was growing up. The recipe came from an old cookie cookbook that my family had. Somehow through the years it has disappeared – which saddens me. I would have loved to have it.
At Christmas time, cool cookies almost all the way – just warm, and insert a candy cane kiss in the middle. So festive and yummy too!
2 cup sugar
1/2 cup vegetable oil
4 eggs *
2 tsp. vanilla extract
1 cup unsweetened cocoa powder
2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup powdered sugar
* I used powdered eggs when making this for these pictures. Baking is a great way to use your powdered eggs if you have any in your food storage.
Mix sugar, oil, eggs, and vanilla until well blended. Add cocoa, flour, baking powder and salt. ( That yellow glob is the powdered egg mixed with a little water)
Chill dough in frig for several hours.
Roll dough into balls and then roll in the powdered sugar. Let the dough balls sit on the counter for about 10 minutes. *
Bake at 350 degrees for 10 minutes. DO NOT over cook – even if they look undercooked. They will become hard if they are overcooked.
* Notice the difference in the size of the cookies below. The smaller ones on the right were the first ones that I baked. I prepared the next pan, while the first pan was in the oven, and just let it sit on the counter for the 10 minutes while the others were baking. Because they were not as cold, they split more and puffed up nicer than the first pan.
After removing from the oven, let the cookies sit on the cookie sheet for just a minute to allow them to set, and then remove them to a cooling rack.
These are the Candy Cane Kisses that you can find at Christmas time. They make a beautiful Christmas cookie!
ENJOY!
Food Storage: Using powdered eggs makes this a great food storage treat.
Full recipe without pictures –
CHOCOLATE CRINKLE COOKIES
1 cup sugar
1/4 cup vegetable oil
2 eggs *
1 tsp. vanilla extract
1/2 cup unsweetened cocoa powder
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup powdered sugar
Mix sugar, oil, eggs, and vanilla until well blended. Add cocoa, flour, baking powder and salt. ( That yellow glob is the powdered egg mixed with a little water)
Chill dough in frig for several hours.
Roll dough balls and then roll in the powdered sugar.
Bake at 350 degrees for 10 minutes. DO NOT over cook – even if they look undercooked. They will become hard if they are overcooked.
After removing from the oven, let the cookies sit on the cookie sheet for just a minute to allow them to set, and then remove them to a cooling rack.
Food Storage: Using powdered eggs makes this a great food storage treat.
Strawberry Pretzel Salad (or Raspberry)
photo by: Marg (CaymanDesigns)
If you asked Richard or Craig what there favorite jello salad was – this is it! Craig even said that he wanted it for his birthday instead of cake or brownies! This jello salad is made in three separate steps, so you need to plan ahead, but it is totally worth the extra time.
Preheat oven to 400 degrees.
2 cups thin pretzel sticks, crushed
I find it easiest to put pretzels in a zip-lock bag and crush them with a mug or side of a meat tenderizer mallet. Measure out 2 cups – trying not to include too much of the dusty salty parts.
3/4 cup butter or margarine, melted
3 T. white sugar
Stir together crushed pretzels, melted butter and 3 T. sugar.
Press mixture into the bottom of a 9 x 13 baking dish.
Bake 8 – 10 minutes, until set; set aside to cool.
1 (8 oz) pkg. cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
Combine cream cheese and sugar, mixing until the sugar is dissolved.
Fold in whipped topping.
Spread mixture onto cooled crust. Refrigerate 1 hour.
NOTE: I could only find whole frozen strawberries so I partially thawed them and then smashed them up with my pastry cutter.
2 cups water
2 – 3 oz. pkg. strawberry jello
2 (10 oz) pkgs. frozen strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained (optional)
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When the mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
Refrigerate overnight or until firm.
FULL RECIPE WITHOUT PICTURES —
STRAWBERRY PRETZEL SALAD
3/4 cup butter or margarine, melted
2 cups thin pretzel sticks, crushed
3 T. white sugar
1 (8 oz) pkg. cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
2 – 3 oz. pkg. strawberry jello
2 (10 oz) pkgs. frozen strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained (optional)
Preheat oven to 400 degrees.
Stir together crushed pretzels, melted butter and 3 T sugar. Mix well and press mixture into the bottom of a 9 x 13 baking dish.
Bake 8 – 10 minutes, until set; set aside to cool.
In a large bowl, combine cream cheese and sugar. Fold in whipped topping.
Spread mixture onto cooled crust. Refrigerate 1 hour.
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When the mixture is about the consistency of egg white, pour and spread over cream cheese layer.
Refrigerate overnight or until firm.
Chocolate Chip Cookies (Traditional)
These are your traditional Chocolate Chip Cookies – a favorite of everyone.
1 x 2 x 4 x
Crisco 3/4 cup 1 1/2 cups 3 cups
brown sugar 1 1/4 cup 2 1/2 cups 5 cups
milk 2 T. 4 T. 8 T.
vanilla 1 T. 2 T. 4 T.
eggs 1 egg 2 eggs 4 eggs
flour 2 cups 4 cups 8 cups
salt 1 tsp. 2 tsp. 4 tsp.
baking soda 3/4 tsp. 1 1/2 tsp. 3 tsp.
chocolate chips 1/2 bag 1 bag 2 bags
Preheat oven to 375 degrees.
Cream Crisco, brown sugar, milk, vanilla and eggs.
Add flour, salt, baking soda.
Mix well.
Bake at 375 degrees for 10 – 12 mins.
Remove cookie sheet from oven and let cookies sit on cookie sheet for a few minutes, then remove to a rack or paper towel to completely cool.
Recipe Source: Crisco can
FULL RECIPE WITHOUT PICTURES —
CHOCOLATE CHIP COOKIES (Traditional)
1 x 2 x 4 x
Crisco 3/4 cup 1 1/2 cups 3 cups
brown sugar 1 1/4 cup 2 1/2 cups 5 cups
milk 2 T. 4 T. 8 T.
vanilla 1 T. 2 T. 4 T.
eggs 1 egg 2 eggs 4 eggs
flour 1 3/4 cup 3 1/2 cups 7 cups
salt 1 tsp. 2 tsp. 4 tsp.
baking soda 3/4 tsp. 1 1/2 tsp. 3 tsp.
chocolate chips 1/3 bag 1/2 bag 1 bag
Preheat oven to 375 degrees.
Cream Crisco, brown sugar, milk, vanilla and eggs.
Add flour, salt, baking soda.
Mix well.
Bake at 375 degrees for 10 – 12 mins.
Remove cookie sheet from oven and let cookies sit on cookie sheet for a few minutes, then remove to a rack or paper towel to completely cool.
Freeze Ahead: Dough can be formed into fat logs and frozen. When baking, just cut into desired width and bake. If dough is still partially frozen, baking time will increase.
Recipe Source: Crisco can
Hot Artichoke Dip
A holiday would not be complete without making this warm dip. It has been a favorite of ours for years.
2 cans (15 oz.) artichoke hearts (I like using 1 can artichoke hearts and 1 can artichoke bottoms)
When you drain the water off of the artichoke hearts, give them a little squeeze to drain any excess water that is in the artichoke. Chop artichokes.
2 cups mayo (I use Best Foods Light)
1 (8 oz) container of dry Parmesan cheese
2 (4 oz.) can chopped chilies
1/2 tsp. garlic salt
1 T. + 1 tsp. (4 tsp.) lemon juice
All these ingredients are just dumped into a bowl. You don’t have to put them in, in any particular order. Mix together.
Put in microwave safe bowl and heat in the microwave.
Serve with tortilla chips.
FULL RECIPE WITHOUT PICTURES —
HOT ARTICHOKE DIP
2 cans (15 oz.) artichoke hearts (I like using 1 can artichoke hearts and 1 can artichoke bottoms), drained (squeeze water from the hearts) and chop
2 cups mayo (I use Best Foods Light)
1 (8 oz) container of dry Parmesan cheese
1/2 tsp. garlic salt
2 (4 oz.) can chopped chilies
1 T. + 1 tsp. (4 tsp.) lemon juice
Mix together and heat in microwave safe bowl.
Serve with tortilla chips.
