TUNA NOODLE CASSEROLE

1 bag (12 oz) egg noodles

1 can (10 1/4 oz) cream of mushroom soup (you can use cream of celery soup if desired)

1/2 cup mayonnaise

3/4 cup evaporated milk

1 cup cheddar cheese, divided

1/2 cup celery, chopped small

1/2 cup onion, chopped small

1 tsp black pepper

1 cup peas

12 oz can of tuna, drained

1/2 cup French fried onions (optional)

Directions:

1.Cook egg noodles according to directions. Drain water.

2.In a large bowl, combine the noodles, cream of mushroom, mayonnaise, evaporated milk, 1/2 cup cheddar cheese, celery, onion, black pepper, mixed veggies if using, and tuna.

3.Pour mixture into a large casserole dish.

4.Sprinkle remaining 1/2 cup of cheddar cheese on top of noodle mixture.

5.Bake in a preheated oven, 325, for about 30 minutes.Sprinkle on onions and bake 5 more minutes.

6.Remove from oven and serve!!

Bisquick sour cream biscuits

Ingredients:

2 cups Bisquick

1/2 cup butter, melted

1 cup sour cream (I used reduced fat)

Directions:

1

Preheat oven to 350.

2

Mix all ingredients together.

3

Pour into ungreased muffin cups about 2/3 full.

4

Bake for 15-20 minutes.

Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) cinnamon

1 tsp (5 mL) baking soda

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) nutmeg

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) packed brown sugar

3 eggs

3/4 cup (175 mL) vegetable oil

1 tsp (5 mL) vanilla

2 cups (500 mL) grated carrots

1 cup (250 mL) drained crushed canned pineapple

1/2 cup (125 mL) chopped pecans

Icing:

1 8 oz (250g) package cream cheese, softened

1/4 cup (60 mL) butter, softened

1/2 tsp (2 mL) vanilla

1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Preparation

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:

4 cups all-purpose flour

8 tsps baking powder

2 tsp. salt

4 cups milk

4 tbsps vegetable oil

4 large eggs, lightly beaten

for the Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar, packed

2 tbsp ground cinnamon

for the Cream Cheese Glaze

1/2 cup butter

4 oz. cream cheese

1 1/2 cups powdered sugar

1 tsp. vanilla

Directions:

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make

it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Pistachio Pudding Dessert

Ingredients:

Pie crust :

1 stick butter

1 cup flour

1 cup chopped walnuts

Layer 1:

1 cup powdered sugar

1 (8oz) cream cheese

1 cup cool whip

Layer 2:

2 regular sized pkgs instant pistachio pudding mix

3 cups milk

Topping:

cool whip

chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.


2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.


3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Crock Pot Parmesan Honey Pork Roas

Ingredients:

1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

Directions:

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

STARBUCKS LEMON LOAF

Ingredients:

1 1/2 cup(s) FLOUR

1/2 tsp BAKING SODA

1/2 tsp BAKING POWDER

1/2 tsp SALT

3 EGGS

1 cup(s) SUGAR

2 TBS BUTTER; Softened.

1 tsp VANILLA

1 tsp LEMON EXTRACT

1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL



Lemon Icing Ingredients:

1 cup POWDERED SUGAR; Plus 1 Tablespoon.

2 TBS WHOLE MILK; I Used 2%.

1/2 tsp LEMON EXTRACT



Instructions:

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.