Tuna Noodle Casserole

1 Box of Mac & Cheese (sometimes I add 1/2 cup more noodles to make larger)
1 can Cream of Mushroom Soup
1 cup Milk
1 can Tuna fish
4-6 Velveeta slices
Paprika to taste

Cook macaroni noodles to desired doneness and drain. Mix together cream soup, cheese packet from mac & cheese, and milk. Place noodles in casserole dish and stir in creamy mixture and tuna. Top with slices of Velveeta and sprinkle with paprika. Microwave for 10 minutes OR bake at 350 for 30minutes.

I like peas in mine, but the kids don't so I cook that separate and mix together on my plate.

Goop

This is a recipe that Aunt DeAnn makes that the kids love.

1 Cup of each: Peanut Butter
                        Sugar
                        Karo syrup
8 Cups any cereal(s)
 Can also add: M&M's, marshmallows, coconut, nuts, etc.

Boil and dissolve PB, sugar, and Karo syrup and pour over cereal mixture. Stir together and enjoy!

Souper Chicken Enchilada Casserole

We eat this at least twice a month. It is one of our favorites. 

1 can Cream of Chicken Soup

½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips for lasagna style casserole)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken. Then roll into tortillas OR I like to layer it  lasagna style , layer mixture, tortilla strips and cheese (repeat) making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).

Sister Suzie's Pizza Dough

This is the go to recipe that I use for Pizza. My sister gave it to me years ago. I like that you can throw it into the bread machine while you are cutting, chopping, and shredding the toppings.

1 cup water
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 18-20 minutes or until dough is golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the pizza stone and sprinkle corn meal over it then roll out the dough. Some of our favorite topping include: ham, pineapple, olives, bacon, sausage, and (lots of cheese)

Mexican Quiche

Mexican Quiche by Casie Hofman Jensen

We had this at our primary brunch and it was delicious. 

1/2 C. Butter
10 Eggs
1/2 C. Flour
1/4 t. Baking Powder
1 t. Salt
1 8oz. can Green Chilies
1 pt. Cottage Cheese
1 lb. Mont. Jack Cheese (or Mexican blend)

Melt butter; mix in flour, baking powder, & salt. stir in chilies and mix well.
Add beaten eggs, cottage cheese, Mont. jack cheese, & mix it all together. Pour into a greased 9X13,
BAKE AT 400 FOR 15 MINUTES
THEN REDUCE HEAT TO 350 & BAKE FOR 20 -30 MINUTES.
Serve with salsa and sour cream.
Freezes great and reheats fast

New Saturday Must

So easy and simple I'm about ready to teach Caleb so he can wakeup and make them and then serve me Breakfast in bed!


Pancake Squares
3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt
Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

One of the Families Favorites!!

I came across this one and we just can't get enough of it.

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour…

then dip in egg…

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.