Chicken Divan Crescent Casserole

8 ounces refrigerated crescent dinner rolls
1 cup shredded cheddar cheese
9 ounces frozen cut broccoli -- cooked and well drained
4 large eggs -- beaten
1 can cream of chicken soup
1/4 cup mayonnaise
1 cup chopped cooked chicken or turkey
1/4 cup chopped onion
paprika

Preheat oven to 350°. Unroll dough into 2 long rectangles. Place in ungreased 9 X 13 pan and press firmly to form crust over bottom and 1/2 inch up sides. Sprinkle cheese over crust. Arrange broccoli over cheese. In small bowl combine eggs, soup, mayonnaise. Stir in chicken and onion. Pour over broccoli. Sprinkle with paprika. Bake at 350 degrees for 25-30 minutes or until filling is set. Cut into squares to serve 6 to 8



NOTES : This is a great, quick casserole using leftovers. For an extra bite, add some prepared mustard to the mayonnaise. This recipe is great reheated - just cover loosely with foil and heat for 15 - 20 minutes.

Beth's Chocolate Chip Cookies

1 cup butter-flavored crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon soda
2 cups Guittard Chocolate Chips
1 cup white chocolate chips
1/2 cup Angel Flake coconut



Cream until light and fluffy the crisco, sugars and eggs. Combine the dry ingredients. Add 1 cup at a time to fluffy mixture. Add the coconut after the first cup of flour. When all the flour is incorporated (don't over-beat), add the chocolate chips

Bake at 350° for 10 minutes. Let cool on pan for 10 minutes more before transferring to wire rack.

Tetrazzini Casserole

26 ounces cream of chicken soup -- (family size can)
1 1/2 cups milk
3/4 cup grated Parmesan cheese
2 tablespoons dry sherry
1 teaspoon onion powder
3 cups cubed cooked chicken or turkey
4 cups hot cooked spaghetti -- broken in 2" pieces
1/3 cup dry bread crumbs
2 tablespoons butter or margarine
1 small can sliced mushrooms -- drained (optional)

Mix soup, milk, cheese, sherry and onion. Add chicken, mushrooms and spaghetti and toss to coat. Spoon to a 3-quart shallow baking dish.
Mix bread crumbs and cutter and sprinkle on top.

Bake at 400°for 25 minutes or until hot.


NOTES : I didn't have the sherry on hand, so didn't add it. Also I don't like mushrooms, so didn't add them. This was really good and will serve a lot of people.

Broccoli Pasta Salad

1/2 pound bow tie pasta -- cooked and cooled
1 bag shredded broccoli slaw -- (16-ounce)
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Cook pasta in boiling salted water until al dente. Cool.

Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

Crack Cookies

2 cups shortening
5 cups all-purpose flour
4 teaspoons cream of tartar
4 teaspoons soda
2 cups brown sugar
1 cup granulated sugar
3 large eggs
4 teaspoons vanilla extract

Cream sugars and shortening together. Then add eggs and vanilla. Combine dry ingredients together and mix into shortening mixture. Drop by teaspoons onto cookie sheet and bake at 350° for 12 minutes


NOTES : These are called "crack" cookies because they look cracked. You can divide the mixture and make different types of cookies by adding chocolate chips to some, coconut to another bunch or simply roll dough in cinnamon sugar and they're snickerdoodles. Really a great cookie recipe.

Basic Tuna Noodle Casserole

1 package egg noodles -- (12 ounce)
1 can condensed cream of mushroom soup -- (10.75 ounce)
1/2 cup evaporated milk
1 can tuna fish -- (6 ounce) drained
3 cups shredded American cheese
1/3 cup chopped onion, sauteed until transparent
1/2 cup crushed potato chips
1 pinch paprika

In a large pot with boiling salted water, cook egg noodles until al dente. Drain.
In a large bowl, combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425° oven for 15 to 20 minutes, or until hot and bubbly.

NOTES : Some people like to add peas, but I like it just like this.