Pistachio Salad

Pistachio Salad 1 3.5 oz. pkg. instant pistachio pudding 1 20 oz. can crushed pineapple with juice 1 8 oz. container cool whip 1/2 pkg. miniature marshmallows In a large bowl, add in the pudding mix and the crushed pineapple with juice. Stir to combine well. Fold in the cool whip and then the marshmallows. Pour into a serving dish and refrigerate for 5 hours (I always like to let mine go overnight).

Pumpkin Bread

Pumpkin Bread 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 1/2 cup raisins, if desired 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground cloves Heat oven to 350ºF. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 8-inch loaves 50 to 60 minutes,or until toothpick inserted in center comes out clean. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!

PUMPKIN SPICE SNACK

PUMPKIN SPICE SNACK 1 box (13.5 oz) Cinnamon Chex Cereal 1 1/2 cups white chocolate chips 1 cup dried unsweetened cranberries 1 cup roasted and salted pumpkin seeds 2 teaspoon pumpkin pie spice 1/2 cup powdered sugar, divided In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside. In a double broiler or microwave carefully melt the white chocolate. Add the pumpkin pie spice until fully incorporated. Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds are all covered evenly. Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal. Lay on a baking sheet to dry. Store in airtight container

Comforting Chicken & Noodles

Comforting Chicken & Noodles (Crock Pot) 2 cans cream of chicken soup 2 cans chicken broth (15oz each) 1 stick butter or margerine 1 lb chicken breasts (fresh or frozen) 1 package frozen egg noodles (24 oz) (I found mine in the freezer section at Walmart) In your crock pot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours. Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)

Peach Cobbler Snack Cake

Peach Cobbler Snack Cake 1 cup sugar plus 3 teaspoons, divided 2 1/2 cups sliced peaches fresh or frozen 1/2 teaspoon corn starch 2 cups flour 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 1/2 cups milk 3 tablespoons unsalted butter, melted Fresh whipped cream for serving Spray an 8-x-8-inch baking dish with nonstick spray. Preheat oven to 350 degrees F. In a small bowl, combine 3 tablespoons sugar and corn starch. Toss peaches in the mixture and coat evenly. Set aside. In a medium bowl, sift together 1 cup sugar, flour, salt and baking powder. In another bowl, whisk together milk and butter. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Pour cake batter into prepared baking dish. Press sliced peaches into the cake batter and place some on top. Put in the oven and bake for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean. We love this with fresh whipped cream on top.

Three Can Soup

Three Can Soup 2 (10 3/4 ounce) cans minestrone soup, with 2 (10 3/4 ounce) cans water 2 teaspoons beef bouillon granules, dissolved in the cans of water... 2 (16 ounce) cans pinto beans, drained 2 (10 ounce) cans rotel 2 lbs cooked ground beef 1 medium onion (optional) 1 medium bell pepper (optional) Brown ground beef in skillet (with onions and green bell peppers if desired). Drain meat. Combine all ingredients in large pot and heat through. Serve with corn bread or crackers.

Mexican Chicken Casserole

Mexican Chicken Casserole 1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly.