Creamy Tuna Noodle Casserole

What you need:

From: cookphilly.com


1 tub (10 oz.)PHILADELPHIA Original Cooking Creme

2 cups egg noodles, cooked

2 cans (5 oz. each)chunk light tuna in water, drained, flaked

1 cup frozen peas

1 can (4 oz.) slicedmushrooms, undrained

8  RITZ Crackers, crushed (about 1/3 cup)

1 Tbsp.butter, melted


Directions:

Heat oven to 350 degrees
Combine first 5 ingredients in 1-1/2-qt. casserole; cover.

1. Bake 20 min. Meanwhile, mix cracker crumbs and butter.
2. Stir casserole; top with crumbs. Bake, uncovered, 5 min. or until topping is golden brown.

Suggestions: Instead of tuna I used chicken and I did not put peas or mushrooms in mine. I also put about 1 Tbsp. of both shredded parmesean and mozzerella cheese in the casserole. While the casserole was cooking I also cooked bacon and then crumbled it. Before cooking for the last 5 mintues I toped with crackers, then with shredded mozzerella cheese, then finally with the crumbled bacon.

Creamy Bacon Fettuccine

From: cookphilly.com

If you like cream cheese this recipe is one you will want to try!

What you need:

6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces

1/2 cup choppedred onions

1 tub (10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/2 cup milk

1 cup frozen peas

1/2 lb.fettuccine, cooked

Directions

1. Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
2. Stir onions into drippings; cook and stir 3 min. or until crisp-tender. Add cooking creme, milk and peas; cook and stir 3 min.
3. Add bacon and pasta; stir to coat.

Suggestions: I didnt put peas or onions in this and I thought it still tasted good. Next time I cook this I am going to either add chicken or ham chuncks I think it would just add a little more.

Cute hair bows I made

Cards I made a few days ago

Last name block I made the other day

Rainbows are so beautiful this is from about two weeks ago

gift bags I have made

last name glass block I made for a cousin of mine

blanket I made in 2010

Westlake Garlic Bread

Cameron showed me how to make this awhile ago and its really easy and really simple and I make it a lot just to add a little something more to our meals. I use a toaster oven but a regular oven would work just the same.

What you need:
Garlic Powder

French Bread slices

Butter

Parmesan Cheese

How to make it:

Lay bread slices on cookie sheet and spread with butter. Sprinkle garlic powder lightly over butter layer, then sprinkle as much Parmesan on as you desire I don't put to much on because then its to thick. Cook in oven until they start to turn golden brown.

Making Cards in May

My mom and I got together the Friday before the big reunion to make cards because we were going to sale them to help with the reunion fund but we didn't sale very many of them. I have a lot of cards now so I just thought I would post pictures of some the ones we made.

Baker's Mousse Bars

From: Kraft Foods

Yesterday after getting all the samoa cookies done I still had half a can of sweet Condensed milk left and thought I would just cut this recipe in half and it turned out really good. I didn't use Eagle Brand condensed milk I just used what I had, also I just used some chocolate chips for the chocolate and I didn't use semi-sweet. The top layer ended up tasting like marshmellow. Hope you will enjoy it to :)

What You Need

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup  sugar

1/4 cup flour

1 can  (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided

4 eggs

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.
MELT 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into 9-inch square pan sprayed with cooking spray.
BAKE 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
BEAT dry pudding mix and remaining condensed milk with whisk 2 min. Stir in COOL WHIP; spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.

EAGLE BRAND is a registered trademark of The J.M. Smucker Company.

 

Samoa Girl Scout Cookies

From: http://www.squidoo.com/samoa-cookies

I tried this recipe yesterday and it turned out great! They taste so good and so much like the real thing.

What You'll Need...

Ingredients to make these delicious cookies

1 pack of Keebler fudge-striped shortbread cookies3 cups of shredded coconut
2/3 cup of butter
1/2 cup sugar
1/2 cup of light corn syrup
1/2 cup condensed milk
1/2 teaspoon of vanilla
1 cup of semi-sweet chocolate chips
Yum! Your mouth is salivating already, isn't it?

 

Preparing & Making

1. Toast the coconut on a paper plate in the microwave. Be careful not to overheat it - it should be light brown. Once it's toasted, set it aside.
2. In heavy sauce pan over medium, heat the butter, sugar, and corn syrup.
3. Bring to a full boil, then lower heat a little. Continue to stir while boiling for three minutes.
4. Slowly add the condensed milk.
5. Stir carefully until your concoction reaches 228-230 degrees Fahrenheit. This should take about seven minutes, if you don't have a thermometer to judge heat.
5. Remove from heat and vanilla extract.
6. Stir with wooden spoon until creamy. Stir in toasted coconut.
7. Spoon the goop on top of cookies until you run out.
8. Melt chocolate chips in the microwave in a cup. Dip a fork into melted chocolate and lightly make tracks over each cookie.
9. Let sit until chocolate is hard. Store in airtight container - if you don't eat them all as soon as they're ready!

Christmas Ornaments

 

I wanted to try something new and found these cute ideas to try and they actually turned out better then I was expecting. I did find the idea from another persons blog but I made my own creation of them. If you would like to know how I made them just let me know and I would be happy to explain.

Creamy Chicken Sauce

From: Brook's Kitchen
Recipe adjusted from Kraft Foods Coquilles St. Jacques

Picture does not show cracker crumb mixture

3 Tbsp. butter, divided

15   RITZ Crackers, crushed (about 2/3 cup)

2 Tbsp. KRAFT Grated Parmesan Cheese

1 tsp. thyme

2 Tbsp. parsley

1 lb. chicken cut into bite size pieces

2 shakes garlic powder

1/4 cup cooking white wine

1 tub (10 oz.) PHILADELPHIA Original Cooking Crème

¼ mozzarella cheese

2 chicken bouillon cubes, dissolved in a little hot water

2 cups shell noodles cooked

In a small bowl mix 1½ tbsp. melted butter with cracker crumbs and set aside.

Heat a 10 inch skillet to medium heat and melt 1½ tbsp. butter. Add chicken and cook until almost golden brown. Change heat to low and add white wine, thyme, parsley, garlic powder, dissolved bouillon cubes, and cooking crème. Heat until it comes to a slow boil. Then add both cheeses and cook until they are all melted. Serve on top of noodles and sprinkle Parmesan cheese if desired and also with cracker mixture.

Hi everyone I wont really be sharing to much about my life on this blog I mostly made it for the purpose of showing you stuff I have made and am going to be making. I have been experimenting with new recipes lately also and will share ones that I would suggest.