Tuesday, November 17, 2015


This is my recipe for a quick dinner casserole using left-over
chicken. Similar to tuna noodle. Plus there are options to
add..celery, onions, mushrooms or peas. You can even 
throw in some shredded cheddar cheese.


8 oz. wide egg noodles. Prepare to pkg. instructions 
   drain and set aside
3 cups shredded or cubed pieces of cooked chicken.
   You can used canned, rotisserie too.
1 can cream of chicken soup
1 can cream of mushroom soup
1 & 3/4 cup milk
2 Tbsp. sour cream (optional)
1/2 small onion very well diced
1/2 cup diced canned mushrooms
1 Tbsp. celery flakes ( if you use optional diced celery
    don't add the flakes)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
ground red pepper (optional, use 1/8 tsp for a little kick)
3 slices of buttered bread


Butter a 9x13 baking dish
Pre heat oven to 350 degrees

In a medium sized bowl combine the soups, milk, sour cream,
mushrooms, onion, and spices, blend well. Add chicken, 
stir together.
Put in the baking dish.
Add the cooked noodles and stir gently to combine.
Cube the 3 buttered bread slices and sprinkle on top.

Bake for 30 minutes or until bubbly.


This recipe is a favorite going back to the 90's.  I can
almost make it from memory. It's a Pillsbury Crescent
Roll favorite. It's great for breakfast, as a brunch item,
or for dessert. Easy and quick.

1 8oz. can Pillsbury Crescent Rolls
1 large apple, peeled and cored, cut into 8 pieces
2 Tbsp. sugar
1 tsp. cinnamon

For the sauce:
1/2 cup sugar
1/2 cup whipping cream
1Tbsp. almond extract or Amaretto

1/2 cup sliced almonds


Preheat oven to 375 degrees.
You will need an ungreased 9 inch round pie dish

In a small bowl combine the 2Tbsp. sugar and 1tsp. cinnamon
blend well.
Separate the crescent dough into 8 triangles, sprinkle the
sugar mixture evenly over each one and gently press the
sugar into each triangle, flattening slightly.
Place 1 apple slice on the wide end of the triangle. 
Roll up, starting from the wide end and tuck in the
edges around the apple slice. Seal all seams.
Place, tip-side down in the pie dish.
There will be 7 roll-ups around the edges and 1 in 
the center.
Bake 12-15 minutes or until golden in color.

In another bowl combine 1/2 cup sugar, whipping
cream, almond extract, and egg…using a wire whisk
until well blended.
Spoon sauce evenly over the partially baked rolls.
Sprinkle with the almonds and cinnamon.
Back to the oven and bake an additional 13 to 15
minutes or until a deep golden brown.
Cover top of pan with foil during last 5 minutes of
baking to prevent excessive browning.

Serve warm
great with fresh whipped cream or ice cream