Chicken Noodle and Veggie Casserole

I am going to go ahead and give myself the pregnant Betty Crocker award. I have not cooked or baked as much in my life as I have since Ive been pregnant. Maybe its the new kitchen, all of my free time, or my constant impulse to eat delicious things-- whatever it is, I am loving it! And, so are my tastebuds.

Yesterday I was craving a wholesome, creamy casserole. Naturally, I Googled "casserole" recipes, but all I found were recipes that seemed like teases... only a few of the ingredients sounded good, or it was too much effort or time. Long story short, I went to the grocery store today, sans recipe, and just bought stuff I thought sounded good. And, I am happy to share, I am now full and satisfied with my creation! I'm excited for Derek to try it (and, I'm excited to boast a little), even though he could eat anything and be happy. So, below is the recipe of my chicken noddle and veggie casserole! I love how I just made it sound magnificent, when its not really anything too special-- just easy and good!

Chicken Noodle and Veggie Casserole

Ingredients:

1 package of egg noodles (not the large bag-- I bought a medium sized one)
1 package of frozen vegetables-- I used the pea, corn, and carrot medley from Birdseye
1 package of Pillsbury crescent rolls
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of cream of mushroom soup
     --Any type of the creams of --- should work, so use all cream of chicken if you want, or 2 mushrooms and 1 chicken , etc.
4-5 medium chicken breasts
Salt, pepper, garlic powder (optional-- just for taste). I also used a little bit of a mixed seasoning

Directions:

-Preheat oven to 375 degrees

1. Boil noodles until soft (follow directions on package...)
2. Boil chicken until it is white throughout when you cut it in half
3. In a large bowl, mix together all soups and vegetables. Add whatever spices / seasonings you want. Add the noodles once they are cooked and drained
4. Drain the chicken. Using a fork and knife, shred the chicken, or cut into smaller pieces. Add to the noodle and veggie mixture
5. Pour mixture into a large casserole dish
6. Top with crescent rolls. Be sure to not layer them-- only one roll should be on top of the casserole. Place rolls over entire top of casserole until it is covered.

Bake in accordance to the directions on the crescent rolls (mine said bake for 11-16 minutes, or until the rolls are golden brown).

Hope you enjoy!

Sweet Potato Casserole

If you have been to Ruth's Chris, you probably know that they have an amazing sweet potato casserole. Keeping with the fall theme (from the post below), I am posting a recipe that is supposedly the one used at Ruth's Chris. Again, its awfully unhealthy, but too good not to eat anyway! Hope you enjoy this as much as I did!

CRUST

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter (melted)
• Optional (I added this)-- sprinkle cinnamon on top

SWEET POTATO MIXTURE

• 3 cups mashed sweet potatoes
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 1/2 stick butter, melted (1/2 cup)
• Optional (I added this)-- about 1/2 teaspoon of cinnamon

Directions:

1.       Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. 

2.       Preheat oven to 350 degrees. 

3.       Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. 

4.       Pour mixture into buttered baking dish 

5.       Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. 

6.       Bake for 30 minutes. Allow to set at least 30 minutes before serving.

More Recipes

This recipe I have made twice-- and it gets eaten in about two to three days every time (which is impressive considering it is just me and Derek home). I love it, and would think you could substitute other fruit, like apples or something, for the peaches. Hope you guys enjoy it!

Peach Cobbler

Ingredients:

-4 cups of peeled, sliced peaches (I use the frozen ones)
-2 cups of sugar, divided into two separate cups
-1/2 cup of water
-8 tablespoons butter (one stick)
-1 1/2 cups self-rising flour
-1 1/2 cups milk
-ground cinnamon (optional, but I would use it)

Directions:

-Preheat the oven to 350 degrees.
-Combine the peaches, 1 cup of sugar, and water in a saucepan and mix well. Bring this mixture to a boil and simmer for 10 minutes. Remove from the heat.
-Put the butter in a 3-quart baking dish and place in the oven to melt.
-Mix the remaining 1 cup of sugar, flour, and milk-- do so slowly to prevent clumping (using a whisk will help).
-Pour this mixture over the melted butter in the baking dish. Do not stir!
-Spoon the fruit on top, gently pouring in the syrup.
-Sprinkle the top with the ground cinnamon, if using.
-Bake for 30-45 minutes.

Serve with vanilla ice cream for best results :)

A New Fall Recipe

We all know that pumpkin is THE ingredient for the fall! I had previously posted a pumpkin recipe but I have found a new one that is delicious and a lot easier. Below is the recipe, and I highly recommend trying it! Prepare to be amazed by the easiness and amazingness of these pumpkin muffins!

Pumpkin Muffins:

• 1 can of pumpkin
• 1 box of spice cake mix
• 1/2 can of water (use the can that held the pumpkin)

Mix everything together, bake at 350 degrees for 12-15 minutes. I would recommend sticking a toothpick in a muffin to make sure they are done.

And that is all there is to it! They are really, really good-- a friend and I made them the other night. Also, you can make streusel (there is a recipe below) and top the muffins with that, which really adds to the flavor.

Hope you enjoy these as much as Derek and I did!

Fall Food and Drinks

I am one of those people that jump head first in to the different seasons. Right now the leaves are changing, the air has a crisp bite to it, and its a great time for family and eating! This is the season of the "F's" -- food, friends, football, and Fall! Below are a couple different recipes you can use to bring to a tailgate, to a gathering with your friends, or just make by yourself while cuddling up on the couch. Hope you enjoy!

Spiced Cider

 

Ingredients:

• 2 qts. apple cider
• 1/4 cup packed brown sugar
• 1/8 tsp. ground ginger
• 1 orange (unpeeled)
• 2 cinnamon sticks
• 1 tsp. whole cloves
• brandy

Combine cider, sugar, ginger and orange in slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to crockpot. Cover and cook on LOW 2 to 4 hours. The entire house will smell great! Remove the bag of spices. In a mug put a shot of brandy, then fill with hot mix from cooker. 

Pumpkin Streusel Cake

Streusel:

·         1/2 cup firmly packed brown sugar

·         1/2 cup finely chopped walnuts

·         1 tablespoon all-purpose flour

·         1 tablespoon butter or margarine,  melted

·         1 teaspoon ground cinnamon

Cake:

·         1 package (18.5 ounces) spice cake mix

·         1 package (3.4 ounces) vanilla instant pudding mix

·         1 cup canned pumpkin

·         3 eggs

·         1/2 cup vegetable oil

·         1/2 cup water

·         1 teaspoon vanilla extract

·         confectioners sugar to garnish

For streusel, combine brown sugar, walnuts, flour, melted butter, and cinnamon in a small bowl.

Preheat oven to 350 degrees. For cake, combine cake mix, pudding mix, pumpkin, eggs, oil, water, and vanilla in a large bowl. Beat at a low speed of an electric mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour half of batter into a greased 10-inch springform pan with fluted tube insert or a 10-inch fluted tube pan; sprinkle streusel mixture over batter. Pour remaining batter into pan. Bake 35-42 minutes or until a toothpick inserted in cake comes out clean. Cool in pan 10 minutes. Remove sides of pan and invert onto a serving plate, and cool completely. Sift confectioners sugar over cake to garnish.