2-3 lbs. Chicken
1 Rib Celery - Finely Chopped
12 oz. Spaghetti Noodles
1 can Golden Mushroom Soup 
1 T. Butter or Margarine 
20 oz. Diced Tomatoes and Green Chilis 
1 Bell Pepper - Chopped
2 cup. Grated Velveeta cheese
1 Onion - Chopped 

Boil chicken in 2 qts. water for 30-40 min. until tender, reserve broth for cooking spaghetti. Cool; bone, skin and cut into 1 in cubes.
Saute pepper, onion and celery in 1T. butter or margarine until tender. Add soup, tomatoes and chicken to onion mixture. 
Break spaghetti into thirds and cook in chicken broth until tender, do not drain, leave in broth. 

Grate cheese (I put mine in freezer for a few min. to make it easier to grate). Mix chicken/soup mixture and cheese into pot with spaghetti and broth. 

Stir until cheese is melted. Pour into 9x13 casserole dish and bake in preheated 350 degree oven for 1 hour.(when  you pour the casserole into the dish you will think it’s too soupy, but don’t panic when it’s done it ‘s perfect and if you let it cool a little you can cut it like lasagna). 

Dissolve (1) package of lemon jello in (1) cup hot water. Cool completely and set aside.Pour one package Duncan Hines Lemon Supreme cake mix in bowl. Add 3/4 cup Mazola oil, 4 unbeaten eggs (one at a time) and mix well after each egg. Then, add jello and mix well. Pour into 9" X 13" pan and bake 15-minutes at 350 degrees and 30-minutes at 300 degrees, Topping is 2-cups of powdered sugar with lemon juice from 2 lemons. Mix well. Before pouring the topping on the cake, prick the cake with a fork so the topping soaks into the cake as on top.

****very simple and very good!!!!!!!!

3/4 package of mini penne pasta
1 lb ground beef
1 Package of taco seasoning
1 cup of water
4 oz cream cheese
1 1/2 cups of shredded Mexican style cheese
1 can of Rotel

• Cook pasta, rinse with cold water and set aside
• Brown ground beef
• Add taco seasoning and water to ground beef
• Drain can of Rotel and add to ground beef -simmer 5-10 min
• Add cream cheese to ground beef mixture - mix until cream cheese is melted
• in a greased casserole dish - mix pasta and 1 cup of cheese
• Gently combine the beef mixture with the cheesy pasta
• Top with remaining 1/2 cup of cheese ( we like extra cheese and Italian bread crumbs on top)
Bake uncovered for 30 mins at 350 degrees

Serve with sour cream, taco sauce, salsa, or any topping you prefer.

Ingredients

1 1/2 lbs cod
1 cup salsa mild or hot
1 cup shredded cheddar
cheese
1/2 cup coarsely crushed
corn chips
1 avocado peeled, pitted and
sliced
1/4 cup sour cream

It takes about 20 minutes to prepare. 15 minutes to cook. Makes 6 servings.

Preheat oven to 400 degrees. Lightly grease a 8 x 12 inch baking dish.

Rinse fish under cold water. Lay fillets side by side in Prepared baking dish. Pour salsa over the top, and sprinkle evenly with shredded cheese. Top with the crushed Corn chips.

Bake uncovered in preheated oven for approximately 15 to 20 minutes until fish is opaque and flakey with fork. Serve with avocado and sour cream. It can also be served with rice, black beans, tortillas and margaritas. Enjoy!

4 cups cooked rice
2 pkg.Fried Rice Seasoning Mix
Soy Sauce to taste
Frozen Peas & carrots
4 eggs
small amount of cooking oil
I add oil and mix and soy sauce in wok and blend. then add veg. and cook until tender. Add rice a little at a time and more soy sauce if needed. When rice is well blended and hot, push it around to sides to make an empty place in center of wak, or skillet. beat eggs and pour them into the center. Stir until completely cooked then blend everything together. You can add meat or shrimp if desired

1# lean ground beef
1/2 onion chopped
1 can tomato soup
1 can Veg All
Salt and pepper to taste
Shredded cheese to top when serving.

Brown hamburger meat; transfer to baking dish
Cook onion in same pan as cooked hamburger
Stir all ingredients into baking dish with hamburger
Bake at 350 degrees for 20 minutes
Top with shredded cheddar cheese and serve!

Great with cornbread!

Sift dry ingredients, (1 1/2 cup flour,1 cup sugar, 3 tbsp cocoa, 1 teas soda, and 1/2 teas salt), into an ungreased 8 inch pan.
Make three holes. Into the first hole pour 6 tbsp Wesson or Mazola oil. Into hole two pour 1 tbsp vinegar then into hole three 1 teas vanilla. Now you just pour 1 cup of cold water over it all. Stir well with a fork. Bake 25-30 minutes in a 350° oven

2 1/2 lb. of cream cheese
2/3 c. sugar
3 eggs
1 teaspoon vanilla

In small bowl beat ingredients until smooth
Butter 9" pie pan
Pour cream cheese into pie pan
Bake @350 30 to 35 minutes
remove from oven
Let cool 10 mins.

Topping

1 1/2 lb small sour cream
3 tablespoons sugar
1 teaspoon vanilla

Stir until smooth
Spread on top of pie (not to close to edge)
Return to oven and bake 5 mins. more

Large box instant vanilla pudding plus ingredients for preparation
1 large container Cool Whip
14 Oz can Eagle Brand milk
1 box vanilla wafers(save 1/2 cup crushed for garnish)
6-8 bananas sliced
Prepare pudding as directed on pkg. Refrigerate for 5 min. Combine cool whip and Eagle Brand milk. Stir into chilled pudding. Line bottom of 13x9 inch pan with cookies, banana slices and filling. Repeat, ending with crushed cookies. Makes 16 servings

Prep time 5 min Cook Time 20 mins
Total Time 25 mins Servings- 4

Ingredients
4 boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon brown sugar (or swerve, Splenda)
optional --- pinch of cayenne to taste

Instructions
1. Mix together the chicken seasonings and then sprinkle on the top and bottom of your chicken thighs.

2. Place the chicken in the air fryer for 12 mins at 350 degrees F and then flip and cook for another 12 mins or until the thickest part of the chicken reaches 165 degrees F.

Nutrition
Calories 140; Carbs 1g; Protein 21 g; Fat 4 g; Saturated Fat 1g; Cholesterol 107 mg; Sodium 392 mg; Potassium 276 mg; Sugar 1 g; Vitamin A 150 IU; Calcium 14 mg; Iron 1.2 mg

originally from: C Lopez but I added more spice to make spicier, leave out if not wishing optional cayenne pepper

Cowboy cornbread. 1.5 lbs ground beef cooked with onions add ranch beans, can dice tomatoes chili mix. Mix cornbread as directed and add can of cream corn and cheese. Add more cheese to top of chili in a skillet add the cornbread on top and bake. Follow cornbread mix temperature and cooking time. Cook till cornbread is brown and done.

MAKES
1 (8-inch) loaf, easily multiplied

INGREDIENTS
Cooking spray
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3 medium bananas, very ripe
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts or chocolate chips (optional)
EQUIPMENT
1 8x5-inch loaf pan
Parchment paper
Large bowl
Whisk or fork, if making by hand
Stand mixer or hand mixer, if not making by hand
Spatula

INSTRUCTIONS
Heat the oven to 350°F and prep the pan. Arrange a rack in the bottom third of the oven and heat to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk until combined. (Or cream the softened butter and sugar in a mixer until fluffy.)

Add the eggs. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
Add the milk and vanilla. Whisk the milk and vanilla into the batter.

Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.

Fold in the nuts or chocolate, if using. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.
Pour the batter into the pan. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.

Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.

Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

RECIPE NOTES
Banana muffins: To make muffins, line a muffin tin with paper liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 month

Bottom Layer
1Pkg Pillsbury Yellow Cake Mix
1/2 cup butter or margarine, melted
1 egg

Filling
3 cups (1lb. 14 oz. can pumpkin pie mix)
2 eggs
2/3 cup milk
(Tip: For use with 1 lb. can solid pack pumpkin, add)1/2 tsps. pumpkin pie spice and 1/2 c. firmly packed brown sugar
 

Topping
1 cup reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup butter or margarine

Grease bottom only of 9" x 13" pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan.

Prepare filling by combining all ingredients until smooth. Pour over crust.

For topping, combine all ingredients. (I cut the butter into the cake mix). Sprinkle over filling.

Bake at 350 degrees for 45-50 minutes or until knife inserted near center comes out clean. If desired, serve with whipped topping. (It took my dessert longer than 50 minutes to cook. It will depend on your oven), Enjoy!

Lean beef roast, dry onion soup mix, 16oz of coke soda, 2 tbsp of kitchen bouquet
Place meat in Crockpot, add dry onion soup mix, soda and kitchen bouquet
Set Crockpot to cook low setting.

2 pounds stew meat
1 can cream of mushroom soup
1 can French onion soup
1 small can of sliced mushrooms

Stir together in a oven-proof casserole. Put in 350 degree oven for 2 hours.

Serve over egg noodles. 

1 cup granulated sugar
2 large eggs, beaten with fork
1/2 cup self-rising flour
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup chopped pecans
1/2 cup sweetened flaked coconut
INSTRUCTIONS
PREHEAT oven to 350° F.

COMBINE sugar, eggs, flour, butter and vanilla extract in medium bowl. Stir in morsels, pecans and coconut. Pour into pie shell.

BAKE for 35 to 40 minutes or until top is golden brown. Cool on wire rack.
 

Cook whole wheat pasta and drain. Add back to pot and stir in pesto to coat.
Stir in a pouch of Tyson cooked white meat chicken breast. Top each serving with Parmesan. Quick and Easy. I serve along side of steamed broccoli florets. Makes easily enough for 3 to 4 people.

1-1/2oz vodka
Juice of one juicy lime
3oz Italian blood orange soda
2-3 oz tonic water
Mix all over ice and garnish with lime wedge.
Makes 1 long refreshing adult beverage