Strawberry Delight Dessert

CRUST
1 cube butter, melted
1 cup flour
2/3 cup graham cracker crumbs
1/3 - 1/2 cups finely chopped pecans

Mix together and pat down firmly in a 9" X 13" baking dish.
Bake at 350 12 to 15 minutes.
Cool

FILLING
1 12-oz Cool Whip
1 8-oz cream cheese
1 cup powdered sugar
1 tsp vanilla

Mix cream cheese until creamed.
Blend in powdered sugar and vanilla.
Mix in Cool Whip.
Pour evenly over cooked crust.

TOPPING
1 pkg Danish Dessert - Make according to pie glaze directions.  Cool.
Add 2 - 3 cups sliced strawberries.
Pour over cream cheese filling.
Chill and enjoy.

Italian Parmesan Pasta Salad

1 12-0z bag corkscrew rainbow pasta, cooked and cooled
1 diced tomato or equivalent halved cherry tomatoes
1 16-oz bag frozen California vegetable mix (broccoli, cauliflower, carrots) Thawed, not cooked
1 2.25-oz can sliced olives
1/4 cup parmesan cheese
1 cup Italian dressing
1/2 cup mini pepperoni (optional)

Toss all ingredients together.
Serve chilled.

Instant Rice Pudding

1 cup Minute Rice                       
1/2 cup sugar
2 1/2 cups milk, divided   
2 eggs, slightly beaten
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla

In a saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, and sugar.           
Bring to a rolling boil, stirring constantly.
Reduce heat and boil slowly for 10 minutes.
Mix eggs with 1/2 cup milk.
Slowly add egg mixture to hot mixture, stirring vigorously with whisk.
Cook over medium heat until thickened.
Add vanilla.
Allow to cool 10 minutes.
Makes 4 servings.

Aunt Mae's Egg Noodles

1 cup flour (she uses whole wheat, but white is fine too)
1 tsp salt
1 egg
water, cold

Stir together flour and salt.

Add egg and mix in.

Add enough cold water to form a soft dough.  She said she "sprinkles" in the water.

Form dough into a ball.

Place dough ball in a bowl and cover with plastic.

Allow to rest at room temperature at least 20 minutes, but may rest longer.

Roll dough out as thick or thin as you want it.  She rolls hers out fairly thin.

She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough.  Generously flour the board and also put flour on top of the dough to be rolled out.

Noodles may be cut with a knife or a pizza cutter or a "fancy tool".  She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife.  But only roll up an inch or two of dough if doing this.  (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)

Cut the dough into whatever shape or length you want.

Allow cut noodles to dry for a few minutes.

After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry.  Make sure there is PLENTY of flour on both sides.  You'll shake it off before cooking.  When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly.  There's gonna be a learning curve here!

When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example).  Leave a little flour on them if you want your soup to be thicker.

Cook noodles in boiling liquid for about 20 minutes.

She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles.  She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.

Easy Chicken Cordon Bleu

Preheat oven to 375 degrees

4 TBS butter, melted
2 cups crushed corn flakes
4 boneless, skinless chicken breasts OR 8 chicken tenders
4 slices deli ham
4 slices Swiss cheese

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 TBS lemon juice
1 tsp Dijon mustard

Dip chicken pieces in melted butter.
Press 1 side into crushed corn flakes and layer in a 13" X 9" baking dish, corn flake side down.
If using chicken tenders, place 2 pieces close together, as this will make 1 serving.
Place 1 slice of ham on each breast or 2 tenders,
Place 1 slice of cheese on top of each slice of ham.
Mix sauce ingredients well and spread evenly over chicken/ham/cheese, making sure that all meat is covered.
Sprinkle remaining cornflakes on top of sauce.
Bake 20 - 30 minutes or until chicken is done.

Serves 4
(Served at the 2019 R1 Ward Adult Christmas dinner along with rice pilaf)
Baked chicken freezes well - just thaw and re-heat
Recipe from Suzanne Manutai

Crock Pot Brown-Sugared Baby Carrots

2 LBS (32 oz) Baby Carrots
1/2 tsp Salt
1/2 cup Brown Sugar, firmly packed
4 TBS Butter, cut in small pieces
1 TBS minced fresh Parsley (Optional)

Place carrots in crock pot and sprinkle with salt, brown sugar and butter.
Cover and cook on HIGH for 3 - 4 hours.
Check for tenderness at  2 1/2 - 3 hours, and stir.
Cook until at desired tenderness.
Stir and serve.

Easy Green Chili Chicken Casserole - KETO

3 cups shredded or diced cooked chicken
8 oz cream cheese, softened
3/4 cup sour cream
1 7-oz can diced green chilies
1/2 tsp cumin
1/4 tsp each salt and pepper
1 1/2 cups shredded cheese of choice, divided

Preheat oven to 350.
In a large bowl, mix all ingredients together, reserving 1/2 cup shredded cheese.
Spread mixture into an 8" X 8" casserole dish.
Sprinkle reserved cheese over top.
Bake for 35 - 40 minutes until hot and bubbly and cheese is browned.