Recipes

Meaty Noodle Casserole
1 pkg. {12 oz.} wide egg noodles
1 lb. ground beef
1/2 lb. bulk pork sausage
3 T. chopped onion {I did 1/2 cup}
1/4 t. garlic powder
1 can {14 3/4 oz} cream style corn {I used regular corn}
1 can {14 3/4 oz} stewed tomatoes, cut up {I used Italian style}
1 can {10 3/4 oz} condensed cream of chicken soup, undiluted
1 C. chopped pimiento stuffed olives or black olives {I left them out}
2 T. minced fresh parsley {I used dried}
1 1/2 C. shredded cheddar cheese {I had ours in a bowl to do your own}

~Cook pasta according to package directions. Meanwhile, cook the beef, pork sausage, onion and garlic over medium heat until meat is no larger pink; drain. Add the corn, tomatoes, soup, olives and parsley; heat through.
~Drain pasta; stir into meat mixture. Transfer to a greased 13 in x 9 in. baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncovered; bake 5-10 minutes longer or until cheese is melted.
Yield: 8 servings
After I cooked all the meat mixture and cooked the noodles and drained them I added everything to the noodles in my big noodle pan and mixed it all up, heated it through. I didn't put it in the oven.



Chocolate Chip, Oats 'n Caramel Cookie Squares

1 roll {16.5 oz} Pillsbury refrigerated chocolate chip cookies {I use what is on sale}
1 C. quick-cooking oats
2/3 C. caramel topping
5 T. flour
1 t. vanilla
3/4 C chopped walnuts {I leave out}
1 bag {6 oz.} semisweet chocolate chips {1 cup}

~Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1/2 cup of dough mixture for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust. {I greased my pan}
~Bake 10- to 12 minutes or until dough puffs and appears dry.
~In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
~Bake 20-25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows. Store in tightly covered.

Chocolate Chip Blondies

1 1/2 C. packed brown sugar
1/2 C. butter, melted
2 eggs, lightly beaten
1 t. vanilla
1 1/2 C. flour
1/2 t. baking powder
1/2 t. salt.
1 C. semisweet chocolate chips

~In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
~Spread into a greased 13 in x 9 in. baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Sometimes it can be hard to spread, I put a little flour on my spoon to help spread the mixture.