Turkey Noodle Soup

INGREDIENTS:
2 1/2 cups chicken broth
1/2 cup diced celery
1/2 cup diced carrots
1 onion, diced
salt and pepper, to taste
1/2 cup frozen peas
1/2 cup egg noodles
1 1/2 cups diced cooked turkey

PREPARATION: Place all ingredients in a large saucepan
and bring to a boil. Reduce heat and simmer for 45 minutes.
Remove from heat and spoon into soup bowls.
Serves 4 to 6. Both of my boys enjoyed the soup, which surprised
me because it had lots of vegetables.

Homemade Mounds (Almond) Joys

Ingredients:

2 cups powdered sugar

1 cup flaked coconut

3 Tbsp. evaporated milk

2 Tbsp. butter, softened

1 teas. vanilla

1 cup milk chocolate chips

white chocolate (optional)

Preparation:

1) Line baking sheet with waxed paper, set aside.

2) Combine powdered sugar, coconut, milk, and vanilla in

medium bowl. Stir until well blended. Shape into 1 inch

balls, place on prepared baking sheet. Put in freezer until

firm.

3) Combine chocolate chips in microwavable bowl. Microwave

on high for about 1 minute, stir. If chocolate is not melted

all the way, microwave at 30-second intervals until

chocolate is melted.

4) Dip coconut balls in melted chocolate using a toothpick.

Return to baking sheet. Refrigerate until firm. Drizzle with

melted white chocolate, if desired. Store in refrigerator.

Magic Bars

INGREDIENTS

• 1/2 cup butter or margarine
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 1 (12 ounce) package semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

DIRECTIONS
Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

VARIATIONS

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

CINDA'S NOTES:
It's best if you melt the butter int he microwave, mix it all together with the crumbs and then press the sticky crumbs in the dish. You can really add any number of things. I like to make them half and half with butterscotch chips and chocolate. I also prefer without the coconut, but it's really up to you. Regardless, you MUST press the chips, nuts, coconut into the milk firmly - I usually use a glass to press down. If you have more than one-chip-high across the pan, those will fall off. They need to be pressed into the "glue" to stay on.

Easy Peanut Butter Fudge

I just made this!!!

Ingredients:

1/2 Cup Butter
2 1/4 cups of Brown Sugar
1/2 Cup of Milk
3/4 Cup Peanut Butter
1 Teaspoon Vanilla Extract
3 1/2 Cups Powdered Sugar

Directions:

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil 2 minutes---VERY IMPORTANT--- stir frequently.
Remove from heat. Stir in peanut butter and vanilla. Pour over powedered sugar in a large mixing bowl. Beat until smooth. Pour into an 8x8 inch dish. Chill until firm.

Marinated Chicken Wings

1 c. brown sugar
1 c. soy sauce
1 c. water
1 Tbsp. dry mustard
5 lbs. chicken wings

Directions: Mix ingredients pour over wings and marinade
over night. Bake at 325 degrees for 2 hours.

My dad always makes them on Christmas eve. These are one
of our favorite Christmas dishes!

Chex Vanilla Chunks

I haven't tried this yet, but will soon. It sounds like a yummy snack!

1 cup semisweet chocolate chips
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups salted dry-roasted peanuts
2 cups small pretzel twists
2 cups miniature marshmallows
1 package (20 oz.) vanilla-flavored candy coating(almond bark)

Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside. In large microwaveable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth. Gently and quickly fold cereal mixture into coatin with rubber spatula, stirring gently until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator.

Soft Batch Chocolate Chip Cookies!!!

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 small box of instant vanilla pudding mix

2 eggs

1 teaspoon of vanilla extract

2 cups (12oz package) semi-sweet chocolate chips

1 cup chopped pecans or walnuts (Optional)


Preheat oven to 350 degrees

SIFT together the flour,& baking soda, Set Aside

In a large bowl, cream together the butter, brown sugar, & white sugar. Beat in the Instant Pudding Mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.

Finally, stir in the chocolate chips (and Nuts)

Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 mintues Edges should be golden brown

Yields about 3 dozen

Pineapple Cheese Ball

2 8oz pkgs. cream cheese
1 8oz can crushed pineapple(drained)
2 c. chopped pecans
1/4 c. finely chopped green pepper
2 Tbsp. finely chopped onion
dash of salt

Let cream cheese stand until soft. Add pineapple,
one cup nuts, green pepper, onion, and salt. Blend
together. Shape into a ball. Let it set up in the
refrigerator for a couple of hours. Roll ball in
remaining nuts. Serve with crackers!

Limeade Punch

1 can of Limeade
2 liters of sprite
1 lime

Empty 1 can of limeade into serving bowl and
then add the 2 sprites. Add lime slices and enjoy!
This is great for parties, because if someone spills
it doesn't stain like red punch.

Strawberry Pretzel Squares

What You Need:

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine melted
12 oz. (1-1/2 [8 oz] pkg) cream cheese, softened
2 Tbsp. milk
1 cup thawed cool whip
2 cups boiling water
1 pkg (8 serving size) strawberry jell-o
1-1/2 cups cold water
1 qt (4 cups) strawberries, sliced

Preheat oven to 350. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9 inch baking pan. Bake 10 min. Cool

Beat cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

Meanwhile, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. And enjoy.

Savory Crescent Chicken Squares

I haven't made this one yet, but they were a HUGE hit at a party I was at last weekend. YUM.

This recipe makes 4 squares. Preheat to 350.

3 oz. cream cheese, softened
3T butter, melted
2 cups cooked chicken in pieces or 2 cans (5 oz.) boned chicken
¼ t. salt
1/8 t. pepper
2 T. milk
1 T. chopped onion
8 oz. can crescent rolls
¾ C. seasoned croutons, crushed

In bowl blend cream cheese and 2 T. butter (reserve 1T). Add next 5 ingredients. Mix well. Separate dough into 4 rectangles, firmly pressing perforations to seal. Spoon ½ C meat into each rectangle. Pull 4 corners of dough to top center, twist (the dough, not you) to seal then close any side gaps. Brush top with reserved butter then dip into crouton crumbs. Place on ungreased or parchment covered cookie sheet. Bake 20-25 min.
Option: reduced fat rolls, cream cheese and croutons.

Turkey Enchiladas

2 c. cooked turkey
1 c. sour cream
1 can of Cream of Chicken soup
1 can diced green chilies
3 small green onions, sliced
12 tortillas
1 1/2 c. sharp cheese
1 1/2 jack cheese

Directions:
Mix sour cream, soup, and green chilies together. Put half
of this mixture on the bottom of a pan. Then mix 2 cups of
cheese, onion, and turkey together. Fill tortillas with
turkey mixture. Place filled tortillas, seam side down, on
sauce and then pour remaining sauce over the top.
Sprinkle with remaining cheese. Bake at 350 for 3o minutes.

We make these a couple of days after Thanksgiving using our
left over turkey. Yum!

Orange Rolls

1/2 cup butter, melted
1/2 cup sugar
1 orange peel, grated
18 frozen dinner rolls

Combine melted butter, sugar, and grated orange
peel in a bowl. Dip rolls in mixture and place in
muffin tins. Allow to rise for three hours. Bake
at 350 degrees for 10 to 15 minutes or until
lightly browned. Frost with Orange glaze while
still warm.

Orange Glaze
1 cup powdered sugar
2 tablespoons butter, softened
2 tablespoons orange juice
mix ingredients together

Lazy Betty

This cobbler is called Lazy Betty, simply because of how easy it is! This is one of the standard dishes on my family's Thanksgiving dinner table. I love it and can't wait to have it next week!

2 cans cherry pie filling
1 box yellow cake mix
1 medium bag of walnuts
1 cup melted butter

In a 9 X 13 baking dish or pan, layer as follows: pie filling, dry yellow cake mix, walnuts, then melted butter. Bake at 350* for 45 minutes. Thats it!

Slow-Cooker Chicken Tortilla Soup

I stole this off my friend, Kristi's, blog. I made it for dinner the other night and it was quite tasty!

1 lb cooked, shredded Chicken( I stuck 3 uncooked chicken breasts in the crockpot with everything and then shredded it with a fork when it was done)
1 can Rotel
1 can petite diced Tomatoes
1 can Black or Pinto beans
1 medium Onion, chopped
2 cloves Garlic, minced
2 cans Chicken Broth
1 (10 oz) pkg frozen Corn
2 c. water
1 Tbsp. chopped Cilantro
A healthy dash of lime juice
Taco Seasoning to taste
Salt & Pepper to taste
Toppings:
Shredded cheese
Sour Cream
Tortilla Chips
Avocado

Place Chicken, Rotel, Tomatoes, Beans, Onion, Garlic, Corn, Cilantro into a slow-cooker. Then add Chicken Broth, Water and Lime Juice. Top it off with the seasonings. Cover and cook on Low setting for 6 to 8 hours, or on High setting for 3 to 4 hours. To serve, sprinkle soup with cheese, tortilla chips, sour cream and avocado.