Pecos Pasta

Ingredients:

16 oz elbow macaroni (4 cups dried)

2 tbsp buter

2 small green peppers Chopped

1 medium onion – diced small

4 cloves garlic – minced tiny

4 cans chili (15oz each)

24 oz corn – drained

1 tsp salt

½ tsp pepper

2 c shredded cheese

Directions:

Cook pasta according to package directions; drain and set aside.

Melt butter in a large skillet. Add peppers, onion, & garlic. Cook until tender, but do not brown.

Add chili, corn and seasonings. Simmer on low for 5 minutes.

Stir in pasta

Top with cheese

Cover and heat on low for about 5 minutes. (or stick under broiler until brown and bubbly.

Alternately, throw it all in a casserole dish and bake at 350º for 30 minutes or until cheese is brown and bubbly. 

(makes 12 servings)

Other Judd related blogs/articles you might be interested in:

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Baked Ziti

Ingredients:

2 tbsp olive oil                                                                1/2 tsp red pepper flakes

3 cloves garlic, minced                                                   salt & pepper to taste

1 large onion, diced                                                         16 oz ziti or mostaccioli 

1 lb italian sausage                                                         1 15 oz size ricotta cheese

    1 lb ground beef                                                 1 1/2 lb mozzarella cheese - grated

1 28oz can whole tomatoes with juice                           1/2 c grated parmesan cheese

2 14.5oz cans tomato sauce OR marinara sauce                  1 whole egg 

2 tsp italian seasoning                                                    fresh minced parsley

Directions:

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add sausage and beef and cook until browned. Drain off fat. 

Add tomatoes, juice, salt, pepper, italian seasoning, & red pepper flakes. Stir and simmer for 25-30 minutes. After that, remove 3-4 cups of sauce to a different bowl to cool down.

Preheat oven to 375*

In a separate bowl, mix the ricotta cheese, 2 cups of mozarella, parmesan, egg and salt & pepper. Stir a couple of times - do not mix completely.

Drain the pasta, rinse under cold water. Pour it into the bowl with the cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine. 

Add half the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top. Then top with half of the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and mozzarella. 

Bake for 20 minutes or until bubbly. Remove from oven and let stand for about 5 minutes before serving. 

Garnish with chopped parsley over the pasta before serving.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Wake Up Happy Breakfast Casserole

CASSEROLE:
Ingredients:

1lb sage sausage (or crispy bacon or ham)
8 eggs
1/2 tsp dry mustard
1 green pepper (diced)
1/2 tsp salt (less if using bacon or ham)
1/2 tsp pepper
1 1/2 cups cottage or ricotta cheese
1 cup shredded swiss cheese
1 cup shredded sharp cheddar cheese
4 cups frozen shredded hashbrowns
1/2 cup of your favorite veggie (corn, brocolli, onions, mushrooms, etc.)

Directions:
In a skillet, brown sausage or cook bacon until crispy; drain well. In a large bowl, combine the eggs, mustard, green pepper, and cottage/ricotta cheese.
Mix until eggs are slightly beaten.
Add in cheese and hashbrowns. Mix well.
Add in the remainder of meats and optional veggies.
Pour into a greased 9x13 baking dish.
Bake uncovered at 350* for 35-40 minutes. Just until center is well-set and edges are browned.
Let sit for 10 minutes before cutting.

Serves 8
(You can make it the night before - just add an additional 15 minutes to the cooking time.)
You can bake in muffin tins to make individual casseroles - perfect for brunch or guests or for a special occasion. Decrease the cooking to 25-35 minutes.


Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Tammy's Enchiladas

This is a really simple recipe that tastes delicious! My family loved it!

Ingredients:

1 can enchilada sauce (28oz) Red or Green or a combo of both
2 garlic cloves (crushed or grated)
Pepper, diced onion, etc. to taste
16oz of shredded cheese AND chicken (rotisserie, canned, etc.) or other meat of choice :)
1/2 tbsp taco seasoning (salt, pepper, garlic powder, onion powder, cumin and chili powder)
Vegetable oil to 'fry' corn tortillas
2 dz corn tortillas

Directions:

1. Lightly 'fry' tortillas until just soft
2. In a 9x13 casserole dish (or metal foil pan), place 1/4 of the sauce in pan.
3. Mix chicken, seasonings, garlic, cheese (onion) together. Place inside each tortilla an equal portion
4. Roll up and place on sauce in pan
5. Pack tightly together.
6. Pour remainder of sauce over top then sprinkle with about 1 cup of shredded cheese (to taste)
7. Bake in 425* oven for about 15-20 minutes. Until bubbly and melted

Make it a great one!! 
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken Tikka Masala

CHICKEN:
Ingredients:

1 c plain yogurt
2 tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper (or 1 for a more mild flavor)
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger (or 1/2 inch piece of ginger root)
1 1/2 lbs boneless/skinless chicken breasts or thighs - cut into bite-sized pieces

Directions:

After combining  all ingredients in a gallon baggy. Seal it and knead it together by hand.
Allow the chicken to marinate for 1 hour(up to overnight) in the fridge.
After marinating, remove from bag and grill or broil chicken until cooked through. Marinade will be thick and will cook off. (Don't save the drippings).

SAUCE:
Ingredients:

1 tbsp butter
2 garlic cloves (minced)
OPTIONAL: 1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 8oz can tomato sauce
1 cup whipping cream
 Basmati Rice (cooked)
Cilantro (for garnish)

Directions:

Melt butter in large skillet, then add garlic and jalepno.
Cook for 1 minute.
Add coriander, cumin, paprika, garam masala, and salt.
Add tomato sauce and cover skillet. Let it simmer for 15 minutes.
Add cream then allow to simmer until thickened for about 5 minutes.
Add cooked chicken to sauce and allow to simmer for about 5 minutes.
Serve over the basmati rice, garnishing with cilantro. 

Enjoy!!

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, &B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Sour Cream Noodle Bake

Ingredients:

1 1/4 lb ground beef
1 15oz can of tomato sauce
1/2 tsp salt & pepper to taste
8oz egg noodles
1/2 cup sour cream
1 1/4 cup cottage cheese or ricotta cheese (preferred)
1/2 cup sliced green onions (can be omitted)
1 cup grated cheddar cheese

Directions:

Preheat oven to 350degrees
Brown beef in a skillet, drain fat and then add tomato sauce, salt and pepper.
Stir and then simmer while the other ingredients are prepared.
Cook noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage (ricotta) cheese. Add plenty of pepper). Add to noodles and stir. Add green onions, then stir.
In large pan (can be foil - for freezer dinner) add half of the noodles to baking dish. Top with half of the meat mixture, then sprinkle with cheddar cheese. Repeat until mixtures gone.
Bake for 20 minutes or until all the cheese is melted.
serve with yummy crusty bread!

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Step-Mother in law to two, Step-Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken and Vegetables Pasta Bake

                                       Prep time 20 mins Cook time 30 mins Total time 50 mins Serves 8-12
Ingredients

 1 pound penne pasta
 2 tablespoon butter
 4-6 cooked chicken breast-halves, cut into bite size pieces
 3-6 garlic cloves, minced
 2/3 cup vegetable or chicken broth
 salt and fresh ground pepper, to taste
 ½ teaspoon garlic powder
 1 teaspoon dried Italian Seasoning
 4 teaspoons all-purpose flour
 2 cup milk
 1 (8-oz package) cream cheese
 1 cup shredded mozzarella cheese
 ½ cup shredded parmesan cheese
 1 pckg frozen veggies of choice.

Instructions

1. Preheat oven to 350.
2. Cook penne pasta according to the instructions on the box.
3. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
4. Add to skillet and stir. Then Stir in milk.
5. Cook and stir until thickened and bubbly.
6. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
7. Remove from heat.
8. Add pasta mixture, chicken mixture and tomatoes; toss to coat.
9. Transfer to a 3-quart casserole dish.
10. Cover with foil and bake for 30 to 35 minutes, or until heated through.
11. Remove foil, stir mixture and sprinkle with cheeses.
12. Continue to cook for 8 to 10 minutes, or until cheese is melted.
13. Remove from oven and let stand 5 minutes.
14. Serve.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: An Egg*Citing New Brunch Idea

My grandmother, about 2 years ago, gave me her box of recipes. She passed away in April, on the 14th, 2015. My goal this year is to get as many of her favorites onto my Cooking Blog so that I can share them with all interested family and friends.

Happy Birthday Jinelle! :) 

* Typed out on cardstock 

Ingredients:

 3 medium onions
 2 tbsp butter
2 tbsp olive oil
3 med unpeeled zucchini (coarsely chopped)
1 med green pepper (cut in thin strips)
1 med red pepper (cut in thin strips)
3/4 minced cooked ham (or mild salami)
2 c canned Italian plum tomatoes (drained and chopped)
2 tsp dried basil
8 eggs
1/4 c grated parmesan cheese
1/4 c chopped parsley (&/or cilantro)
Salt & pepper to taste

Directions:

 Saute' onions in butter and oil until 'limp'. (yum!) Add zucchini, peppers and ham.
Cook over medium heat until wilted. Add tomatoes - mix well and cook until most of the liquid evaporates. Place into casserole dish. With the back of spoon make nests for the egg to sit. Drop a raw egg into each nest.
Bake at 350* for 20 minutes or until whites are set and yolks are still runny. Sprinkle with cheese and parsley or cilantro and serve. Makes 4 servings. (2 eggs per person)

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: John Wayne's Favorite Dish

My grandmother, about 2 years ago, gave me her box of recipes. She passed away in April, on the 14th, 2015. My goal this year is to get as many of her favorites onto my Cooking Blog so that I can share them with all interested family and friends.

* Handwritten on a sheet of paper that has been xeroxed. NOT Grandma T's handwriting

Serves about 15

Ingredients:

 1# Monterey Jack Cheese (shredded)
2#'s Sharp Cheddar (shredded)
1/2 onion diced
3 cloves garlic - minced
10 eggs
2 cans green chilies
1tsp Salt
3/4 tsp pepper
1 tsp cumin
2 tsp chili powder
Paprika sprinkled over top

Directions:

 Put diced onion and garlic and the chilis in a bowl.
Separate the eggs - add yolks to the onion/chili mixture. Stir until well blended
Add salt, pepper, cumin and 1/2 tsp of chili powder
Beat egg whites until stiff. Then fold into egg mixture
Sprinkle with paprika and bake at 300* for 40 minutes

Variations:

Add chopped bacon bits or olives, browned beef or sausage. Put in bottom of pan then cover with the egg mixture. 
Instead of diced green chilis use a can of WHOLE green chilis- cover the bottom of the dish with chilis then cover with egg mixture. 
Sprinkle with olives, chopped red peppers or diced roasted red peppers.
YUM!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T: Snappy Hot Dogs

My grandmother, about 2 years ago, gave me her box of recipes. She passed away in April, on the 14th, 2015. My goal this year is to get as many of her favorites onto my Cooking Blog so that I can share them with all interested family and friends.

Snappy Hot Dogs

Ingredients:

12 hot dogs (all beef or your favorite)
3 tbsp catsup (ketchup)
2tbsp cider vinegar
2 tbsp minced onion or 1/2 cup diced onion
2 tsp horseradish
2 tbsp mustard (prepared) or 2 tsp dry mustard

Directions:

Preheat oven to 350*. Score the dogs from top to bottom lengthwise.
Place in ungreased 3 quart baking dish.
Mix remaining ingredients in mixing bowl. Pour over hot dogs.
Bake, covered for 30 minutes. Serve hot.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Tammy’s Macaroni & Cheese

Serves: 4-8 Servings J Depends if it is used as a side or main dish

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi (shaped like little ears – so cute!)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided -
1/2 cup all-purpose flour

CHEESE: You need 20 ounces of cheese – mix it up however you like. I usually just use Cheddar. J Gives it that nice orange color that people expect with MacNCheese. We like it pretty cheese – so I look to see how cheese it looks. I usually put a layer of cheese on the top just under the bread crumbs.
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) or use your favorite croutons on top. I don’t even crush them. J

Directions

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

OPTIONAL:

Tomatoes, chopped onions, ßObviously I don’t use these if the “pickies” are in attendance – but sometimes it is fun to dress it up. (Add corn, broccoli, etc and make it a healthful, all in one meal)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Oven-Baked Frito Pie

Ingredients:

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken in a Biscuit

From Little Bitty Kitchen

She has pictures if you like a pictorial :)

INGREDIENTS

1 can refrigerator biscuits

1 C chicken breasts, cooked & cubed

1 C shredded cheddar cheese

1 Can cream of chicken soup

1 Can of milk (soup can size)

DIRECTIONS

Preheat oven to 350. Warm soup & a can of milk on low. Take refrigerator biscuits, flatten and wrap a piece of chicken & shredded cheese in the biscuit, pinching it closed. Place in a greased 9x13 and pour soup over the biscuits. If you have leftover chicken pieces, place in the dish with the soup. Bake for 25-30 minutes or until golden brown.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Baked Party Sandwiches

(from the Sunday Baker)

1 package of King's Hawaiian Rolls

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

METHOD:

1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.

2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cinnamon Baked French Toast

Ingredients

French Toast:

Butter, for greasing

1 loaf bread – any kind will do (crustier the better)

8 whole eggs

2 cups whole milk

1/2 cup whipping (heavy) cream

1/2 cup granulated sugar

1/2 cup brown sugar

2 tablespoons vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg
• 1 stick cold butter, cut into pieces, plus more for serving

Directions For the French toast:

Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Simple Amish Stovetop Chicken

Ingredients

• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Directions

1. Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
2. While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
3. When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
4. Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Another great Indiana Recipe!! :)
Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

No Bake Banana Split Cake Dessert

Yield: 12 to 16 servings

Prep Time: 30 minutes

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:

12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:

3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

Directions:

1. Grease a 9×13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chicken Pot Pie CUPCAKES

Ingredients

• 1 chicken breast, poached and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese

• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Directions

1. 1Preheat your oven to 400.
2. 2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. 3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. 4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. 5Let rest for about 3 minutes and dig in!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Ham & Chicken Penne Alfredo

Recipe from Sophia (click on above picture (hers) and it will take you to the blog) I did change it up a bit to fit our family. (but not very much!!)

1 16 oz. bag penne pasta, cooked till almost done

2 15 oz. jars of Alfredo Sauce (I make my own – I don’t like the jarred stuff. (4 cups homemade)

sliced fresh mushrooms (as many as you like)

1 bunch green onions, chopped (Optional – I have to add in after since 1/2 my family doesn’t do onions)

1 - 2 cups diced ham (diced finely)

1 - 2 cups cooked, chopped chicken

cooked, chopped bacon, if desired ( Not bacon bits.) (And trust me, you desire!)

2-4 cups shredded mozzarella cheese

Handful of parsley or cilantro for garnish

Saute mushrooms, green onions in butter, adding the ham, chicken and bacon. Pour one jar of Alfredo sauce and cover the bottom of a 9x13 pan. Add and mix the pasta with the remaining ingredients into the pan. Pour the second bottle of Alfredo over the mixture and cover in shredded mozzarella cheese. Cover with foil and bake at 350 for half an hour. Sprinkle parsley or cilantro over the top of each plate right at serving time. 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Funeral Potatoes (Crock Pot Version included)

INGREDIENTS:

8 large potatoes (boiled or baked, then chopped into bite size or smaller pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheese
1/2 cup green onion chopped
2 tbsp. butter

Sprinkle salt to taste over the potatoes and then pour the remaining mixture over the potatoes. Do not mix. Cover with bacon bits and more cheese. Bake at 350° till bubbly

CROCK POT VERSION

INGREDIENTS:

8 large potatoes diced fairly small and uniform in size (RAW)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheese
1/2 cup green onion chopped
2 tbsp. butter
Toss all ingredients (plus 1 soup can of milk) in the crock pot and let them cook 3-4 hours, then add more cheese at the end.   

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!