Easy Cheesy Tuna Noodle Casserole

Easy Cheesy Tuna Noodle Casserole

 Cheesy Tuna Noodle Casserole

Ingredients:

8 oz egg noodles
1/2 cup frozen peas
2 cans of white tuna, drained
1 can cream of mushroom soup
1 jar of Ragu Double Cheddar cheese sauce
Panko Japanese bread crumbs

Preheat oven to 350° F

Bring a large pot of water to a boil and add the egg noodles.  Stir to separate the noodles and return to a boil.  Add the frozen peas to the boiling water.  Boil over medium-high heat for 7 minutes.  Drain and set aside.

Meanwhile, while the noodles and peas are cooking, mix together the mushroom soup, cheddar cheese sauce and tuna on a large bowl.  Stir in the cooked drained noodles and peas.  Stir until mixed well.  

Pour into a 1 1/2 quart casserole dish.  Sprinkle top with bread crumbs.  Bake for 20 minutes.

This is such a great Cheesy Tuna Noodle Casserole and once you try this recipe, you will love how easy and delicious it is.  Enjoy!  : )

Pin it on Pinterest! http://www.pinterest.com/pin/280278776783508494/

Sharon Springfield

Sharon Springfield

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Trix Krispie Treats

Trix Krispie Treats

 

These colorful Trix Krispie Treats are a real hit with kids.  I’ve made these with Reeses peanut butter chocolate puffs cereal too.

1 bag of mini marshmallows
10 cups Trix cereal
¼ cup butter

Place the butter and marshmallows in a glass bowl and pop in the microwave for about 2 to 3 minutes to melt.
Stir well.  Mix in Trix cereal and stir.  Dump into a large buttered 9 x 13″ pan and press down with a spoon or waxed paper.
Cut into squares. 🙂

Great treat to serve at a kids party or Easter egg hunt.

Sharon Springfield

Sharon Springfield

Sharon Springfield

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Egg Salad Recipe

Egg Salad Recipe

 

Egg Salad Recipe

Egg salad is super easy and a great high protein, low carb dish for when you are cutting carbs.  Of course, egg salad sandwiches make a great, easy lunch or party snack.

To make this egg salad recipe, you will need:

8 eggs
3 tablespoons mayonnaise or Miracle Whip
1 teaspoon mustard
1 tablespoon sweet pickle relish (optional)
Salt and Pepper to taste

Place the eggs in a saucepan, cover with water, and bring to a boil over medium high heat.  Once the water starts to boil, lower the heat to simmer, place a lid on the pot and simmer for 20 minutes.

Drain the eggs and add cold water to the pan.  Let the eggs cool down for a few minutes then crack the egg shells and place them back into the cool water and refrigerate for an hour.

Peel the eggshells off the eggs and rinse well.  Dice the eggs and place in a mixing bowl.  Add the remainder of the ingredients and stir until the dressing is over all the eggs.

Chill until ready to serve.

Egg Salad Recipe

Sharon Springfield

Sharon Springfield

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Beer Candied Bacon

Beer Candied Bacon

Beer Candied Bacon

Ingredients:

1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer

Directions:

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.

Sharon Springfield

Sharon Springfield
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Cookie Butter Cookies

Cookie Butter Cookies

 

Cookie Butter Cookies

Have you fallen in love with cookie butter yet?  I’m newly addicted and am perfectly content to just eat cookie butter by the spoonfulls right out of the jar.  But today I was feeling adventerous and wanted to try to substitute peanutbutter for cookie butter in a cookie recipe.  So how were they?  Super duper yummy!

If you don’t have cookie butter, you could certainly use peanut butter, almond butter or any kind of nut butter you like.  But, if you haven’t ever tried cookie butter, I highly recommend you find some so your life may be complete.  It can be found at Trader Joe’s and the jar looks like this:

Cookie Butter

 

Cookie Butter Cookie Recipe

1 stick butter, softened
1/2 cup Cookie Butter or peanut butter
3/4 cup sugar
1 cup brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups quick oats
1 cup mini chocolate chips

Preheat oven to 375° F.

In a mixing bowl cream together the butter and cookie butter (or other nut butter).  When its well mixed add the sugar, eggs and vanilla and mix well.  Stir in the graham cracker crumbs, flour, baking soda and salt until well mixed.  Stir in oats until incorporated.  Carefully stir in the chocolate chips just until mixed in.

Drop rounded teaspoonfulls of cookie dough onto an ungreased cookie sheet, spacing them 2 inches apart.  Bake for approximately 12 minutes.

This recipe makes about 4 dozen cookies.

You can freeze the cookie dough and bake later.  Take a rounded teaspoon of cookie dough and form it into a ball then slightly flatten it until it’s a disk approximately 1/2″ thick.  Stack in a single layer in a freezer safe container.  Seperate layers of cookie dough by placing waxed paper between the layers.  Seal the container and freeze.

I hope you enjoy this Cookie Butter Cookies recipe.  Don’t forget to share this recipe on Facebook and Pinterest!

Sharon Springfield

Sharon Springfield

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