Creamy Chicken-Cheesy Casserole

The recipe and Directions are given down below.

I often make this casserole (or something similar to it), cover and refrigerate it in its baking dish overnight, cut it into "blocks" and then put those "blocks" into individual food containers like this...

I snap a cover on them and stick 'em into the freezer for at least a few hours.  After they are frozen enough to keep their shape, I vacuum seal and label  each "frozen block" for a very quick individual meal for one,... or a few.  (There's probably enough in each container to serve two.)  Up front, this might sound like a bunch of work, but... "meal blocks" like this can taste SO good when thawed, and reheated!  And,... they are SO convenient!  

This especially works well for when a casserole is large, but the family is small.  It beats eating the same  meal over and over until it's gone--  or, even worse, seeing it go to waste in the refrigerator.

If you want to see how I do this, check along the right side of this blog and look under "Labels".  I have a heading called "GADGETS I LIKE" and I show how I do this with my vacuum sealer.

INGREDIENTS:

• 8 oz. dry medium egg noodles, prepared according to package directions (the same amount of cooked macaroni noodles also work for this.)
• 1/2 cup (4 tablespoons) butter.
• 6 long stalks celery, very finely chopped (include leaves).
• 1 cup (1 medium) onion, chopped.
• 1 pound cooked chicken, chopped into chunks (rotisserie chicken works great).
• 2 cans of 10 oz. cream of chicken soup, not diluted.
• 1 can (12 oz.) evaporated milk (NOT condensed milk).
• 2 cups grated (8 ounces) cheddar cheese of your choice.
• 1 cup (or 1 small package) of frozen green beans OR peas OR mixed vegetables OR ???.
• 2/3 cup crushed potato chips, optional.  (I usually do not add these, because I seldom have any here.)

DIRECTIONS:

• Cook the noodles. Drain.
• While the noodles are cooking, combine the butter, celery and onion in a rather large pan and saute until just tender (about five minutes?).
• Add the cooked/drained noodles.
• Preheat oven to 350-degrees.
• Add the following:  Chicken meat, cream of chicken soup that's first  been smoothly blended together with the evaporated milk, grated cheese, and frozen vegetables of your choice.  Stir until everything is well mixed/blended together.  Pour into greased/sprayed 9x13-inch baking dish.  

                              

• Top with crushed potato chips (optional).  If you don't use potato chips, you can sprinkle a little bit of extra cheese over the top during the last five minutes of baking.
• Bake uncovered at 350-degrees for about 35 minutes, or until top is a light golden brown.  "Kinda sorta" like this...

Below:  I think we had three separate rain 

showers yesterday-- with sunshine in between!  

This makes for plenty of "mow the lawn" work.

Rhubarb-Strawberry Cobbler (gluten-free)

Here is something that's easy to put together 

and bake when the rhubarb and 

strawberry season collide (mesh?).

INGREDIENTS:

• 1 pound fresh rhubarb, cut into 1/2-inch pieces (about 3 slightly heaping cups).  NEVER EVER use ANY part of the rhubarb leaves!
• 1 pound fresh strawberries (1 quart?), thickly sliced.
• 1/3 cup granulated sugar.  (Add one more tablespoon if you prefer more "sweetness".)
• 1 tablespoon plus 1 teaspoon corn starch.  (You could use same amount of wheat flour OR all-purpose white flour as the thickener IF you do not need this recipe to be gluten-free.)

-----

• 1 cup old-fashioned rolled oats.
• 1 cup almond meal flour.
• 1/3 cup sliced almonds.
• 2/3 cup  sugar.  (I use half white, half brown.)
• 1/4 teaspoon salt.
• 1/2 teaspoon ground ginger.

-----

• 2 tablespoons butter, melted
• 2 egg whites, slightly beaten.
• 1/2 to 1 teaspoon vanilla, optional.

DIRECTIONS:

• Preheat the oven to 350-degrees.
• Place the rhubarb and strawberries into a medium-sized bowl.   After mixing the sugar and corn starch together very well, dump it over the rhubarb and strawberries...stir well, to coat evenly.  Put this sugared mixture into a 10-inch oven proof dish OR a round skillet (I used my 10" cast iron frying pan.)
• In a medium bowl, mix together the oats, almond meal flour, sliced almonds, sugar(s), and ginger. Add the slightly beaten egg whites and melted butter.  Stir together until blended evenly.
• Spread the "dough" mixture evenly over the fruit mixture. Using a teaspoon, I took little dabs of the sticky mixture and plopped them on top of the sugared fruit layer, staying about 1/2" away from the edges of the dish, then evened it out a bit more.  Like this...

Above:  Just for "because", I put some more sliced almonds on top before sticking it into the oven.

• Bake in 350-degree for about 35-40 minutes.  It's done when the rhubarb can be seen bubbling around the edge and the topping is crisp and lightly golden like this... 

• Allow the cobbler to rest for about 5 minutes before serving.  Enjoy this while it's still hot or at room temperature.  

 Enjoy it "naked" like this....

OR, "dressed up" like this...

Through the years, I've found this basic recipe also works with other fruit-- including pitted cherries, blueberries, peaches, etc.  (For juicier fruit, just adjust the amount of "thickener" you add.)

OR, ...you can do a computer search (google?) and find a good recipe for Apple Crisp or Fruit Crisp to get the directions for a topping YOU like better and take it from there.

Polish Reuben Noodle Casserole (w/Sauerkraut)

Years back, I was drawn to this recipe for two reasons-- the egg noodles do not have to be cooked ahead of time, and... I LIKE SAUERKRAUT!!!!

INGREDIENTS:  

2 of 15-16 oz. cans sauerkraut, slightly rinsed and drained.
1 of 8 oz. package UNcooked medium width egg noodles.
............
2 cans cream of mushroom soup
1 and 1/3 cups milk
1 tablespoon prepared mustard
1/2 cup chopped onion (1 medium onion)
...........
1 and 1/2 pounds Polish sausage (OR Lite Kielbasa), cut into 1/2" slices.
2 cups shredded Swiss cheese (or 8 oz. Swiss Cheese slices)
...........
3/4 cup whole wheat bread crumbs.
2 tablespoons butter, melted.

DIRECTIONS:

• Preheat oven to 350-degrees.
• Grease or spray a 9x13-inch baking dish. 
• Spread the sauerkraut over bottom of the baking dish.
• Top with UNcooked egg noodles.
• Mix together the cream of mushroom soup, milk, prepared mustard, and chopped onion.  Stir until well blended.  Spoon this evenly over the top of the egg noodles.
• Next, top with slices of sausage.
• Add the layer of Swiss cheese.
• Combine crumbs and melted butter in a small bowl; sprinkle over top. 
• Cover dish tightly with aluminum foil.
• Bake at 350-degrees for 1 hour, or until noodles are tender.

I'm often asked for this recipe whenever I 
take this casserole to pot luck 

doings, -- just yesterday, it happened again.

Peanut Butter "Muffin Tin" Cookies

I don't usually buy Reese's Peanut Butter cups, but,... these were half-price after Easter.  That's a good enough excuse, right?  Anyhow,... I bought some and saved them for this.  

These sure are easy and quick to make!  I don't show a picture of these little cookies made with a regular-sized Hershey Kiss on top, but... I think I like those even better than these because they are still very "chocolatey" but do not seem quite as sweeeeeeeeet.

INGREDIENTS:

• 1 and 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda

-----------------

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed

----------------

• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon sour cream, optional

----------------

• 36-40 miniature chocolate candies--chocolate covered peanut butter cups, OR regular-sized Hershey Kisses.

DIRECTIONS:

• Unwrap the candies (or have a little helper do it for you while you prepare the dough).  Set unwrapped candy aside.
• Preheat oven to 375-degrees F.
• Sift together the flour, salt and baking soda.  Set aside.
• Cream together the butter, peanut butter, white sugar and brown sugar until fluffy.
• Beat in the egg, vanilla and milk (sour cream, optional).
• Add the flour mixture; mix well.  
• Shape into about 36 small "balls" and place into an ungreased mini muffin pan like this...

Below:  Because the dough is "sticky", I found it easier (and quicker) to just use my smallest cookie baller scooper thing and plop each portion into the mini muffin tin (I ended up with 36 "dumps") like this...

• Bake at 375 degrees for about 8 minutes.  If you know your oven's  temperature is "hotter" or "cooler" than it's supposed to be, adjust accordingly.  When coming out of the oven, mine looked like this...

• Fresh out of the oven,  immediately press a little peanut butter cup OR a Hershey Kiss down into the center of each ball.  

• Let them cool, and then carefully remove them from the muffin tin.  I used the tip of a small knife to nudge them loose.  Each one came out easily.

Below:  Here they are-- all ready to go to the party with us!

Rhubarb-Strawberry Creamy Dessert

It's CREAMY good when finished, but starts out more like this...

CRUST INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted OR "very soft"
• 1/4 cup powdered sugar

CRUST DIRECTIONS:

In a small bowl, combine the flour, pecans, butter and sugar.  Press lightly into a greased or sprayed 9x13-inch baking dish.  Bake at 350-degrees for 18-20 minutes or until light golden brown.  Cool on a wire rack (or in the refrigerator?).

-------------------------

TOPPING INGREDIENTS:

• 1 cup packed light brown sugar (dark WILL work if that's all you have).
• 3 tablespoons cornstarch.
• 5 cups chopped fresh, OR frozen rhubarb that's been drained and patted dry.
• 1 cup thickly sliced fresh strawberries (about 1/2 pound).
• 1 package (8 ounces) cream cheese, softened.
• 1 cup confectioners' (powdered) sugar.
• 1 and 1/2 cups heavy whipping cream, whipped, DIVIDED.  (Cool Whip will work as a substitute).
• Additional brown sugar to sprinkle on top, optional.

TOPPING DIRECTIONS:

Cut rhubarb into 1/4" to 1/2" slices.

Below:  In a large saucepan, combine the brown sugar and cornstarch.  Stir in the chopped pieces of rhubarb until well coated/combined.  

Below:  Over medium heat, bring the combined brown sugar, cornstarch and rhubarb to a boil, stirring constantly.  Because you don't add liquid to this mixture, you'll wonder how it's supposed to boil, but... it does as the sugar melts and the rhubarb releases liquid.  Reduce heat and, still stirring constantly, cook the bubbling mixture for 4-5 minutes or until rhubarb is tender and the 'sauce part' is thickened.  

When the hot mixture was 'done', I spread it on a shallow dish and set it in a cool place to.... cool off!   When it was "cool", I stirred in the cup of sliced strawberries.  SET it aside while you prepare the "CREAM layer".

To prepare the "middle CREAM layer", beat cream cheese and powdered sugar until very smooth.  Fold in 1 cup whipped cream (could add more if you have extra).  Spread this "CREAMY stuff" over the baked and cooled crust.

NOW, add the cooked (and cooled!) Rhubarb-Strawberry mixture and spread out evenly.  It will look like this...

Top with remaining whipped cream (or Cool Whip?).  Refrigerate for 3-4 hours before cutting and serving.   Immediately, before serving, you could sprinkle a tiny bit of brown sugar over the top of each piece as garnishment.  

This recipe was adapted from a recipe that Sara Zignega, Hartford, Wisconsin, adapted from a neighbor of hers.

Rhubarb-Strawberry Pie #2 (with quick-cooking tapioca as the thickener)

Of the two rhubarb-strawberry pies I made 

yesterday, both turned out just fine. 

But!,... this recipe was our favorite.

After cooling over night, its slices kept a "better shape" 

and...it wasn't quite as sweet as the pie I named #1.

Above:  Here's another 

Rhubarb-Strawberry pie-- 

this recipe calls for quick-cooking 

tapioca to be the thickener.

Below:  This season, the rhubarb patch seemed to be its own kind of "forest".

Below:  My eyes LIKE looking at these two 

"friends" being so close together!
Seriously, though, whodathunk something so sweet 
would "get along" so well with something so...
PUCKERY!?!?!

You'll need enough crust for a double-crust pie.  Use your own favorite crust recipe, or use a store-bought crust.   I have a personal favorite crust recipe posted in this same blog under the heading of "Pie Crust"...it makes enough for FOUR single crusts and can be found at:
http://milkmaidrecipebox.blogspot.com/search/label/Pie%20Crust

Before putting the crust into your pie plate, prepare the fruit filling and set aside.

Fruit filling:

• 1 pound fresh strawberries, thickly sliced (chunks are good, too) 
• 3 cups thinly sliced fresh rhubarb
• 1 and 1/2 cups granulated sugar
• 6 Tablespoons quick-cooking tapioca

Place a single crust into 9" pie plate, leaving a little hanging over the edge.

Dump fruit filling into the crust.

Dot the top of the fruit with little dabs of butter, like this...

Cover the top of the fruit with whatever kind of crust top you like-- lattice, or solid, etc.  OR, ... if you have a favorite "cheater/lazy" kind of crust cutter, you can use that.  My favorite "cheater crust cutters" are shown in this blog and can be found at:  http://milkmaidrecipebox.blogspot.com/search/label/GADGETS%20I%20LIKE

If you choose to use a more solid kind of crust, make sure you cut ample "vent holes" in it.

Preheat oven to 375-degrees (F) and bake for about 50-60 minutes (the filling will be boiling/bubbling).  BUT!, after the first 30 minutes, check pie occasionally and cover edges of crust with foil, if necessary, to prevent excess browning.  

Since this pie is a "bubbler/boiler" kind, it can make a mess in your oven if you don't place something underneath it-- I have a removable wipe-off kind of Teflon liner in the bottom of my oven to catch things like that, but I'd certainly put foil on a shelf BELOW the pie if I didn't.

Below:  ...and this is how it turned out!

Scroll down to see another recipe for  RHUBARB-STRAWBERRY PIE-- the one I named #1-- it calls for CORN STARCH AS THE THICKENER.

Rhubarb-Strawberry Pie #1 (using corn starch as thickener)

Above:  We had quite a bit of rain at just 

the "right time" and the RHUBARB 

seemed to grow into little trees!

Rhubarb and strawberries

make great friends!

I paired them 

up and made a pie!

First, you'll need enough pie crust for a two-crust 9" pie.  Use your own favorite pie crust recipe, or use a store-bought crust.   My personal favorite pie crust recipe was first given to me by my sister Nadine-- it makes four single crusts and can be found in this blog under "Pie Crust" 

 http://milkmaidrecipebox.blogspot.com/search/label/Pie%20Crust

Filling:

• 1 and 1/4 pounds sliced fresh rhubarb (or frozen rhubarb, thawed, drained, patted dry). This amount equals about 4 cups of fresh rhubarb. 
• 4 cups thickly sliced (chunked) hulled strawberries  (about 1 lb.)
• 1 and 3/4 cups granulated sugar 
• 1/2 cup corn starch

Directions:

• Put one crust into pie plate.
• Combine rhubarb and strawberries in a large bowl.  
• After mixing/blending the sugar with the cornstarch, dump it over the fruit and stir to coat evenly/well.
• Put fruit filling mixture into crust.  Dot with small dabs of butter.

Put top crust on fruit filling.  You can weave a lattice top crust or use a "cheater top" as shown in the picture below.   The "pie crust cutters" I like to use are shown in this same blog under the heading of "Gadgets"...  This link might take you to them:  http://milkmaidrecipebox.blogspot.com/search/label/GADGETS%20I%20LIKE

Bake in a pre-heated 400-degree (F) oven for about 50-60 minutes.  Check the pie after the first 30 minutes and cover the crust's edge with aluminum foil if it's darkening too quickly.

Also!  As you can see from the picture below, this pie is one that likes to "boil/bubble" over.  I have a wipe-off kind of Teflon liner in the bottom of my oven to catch things like this.   If you don't, you'll want to sit this pie on or over something to catch the spill-over while it's baking.

Have a piece!

The next time I make this pie, I will use a 

more "CLOSED" kind of top crust.   

Why?   Because it's such a "boiler'bubbly" 

kind of pie while it's baking.

Creamy Grape Salad w/Marshmallows

Five MILLION, sixty THOUSAND websites showed up when I did a Google search for "Grape Salad"-- some are variations of various grape salad recipes, but a lot of them are quite like this one.  Certainly, there is no serious need for me to add yet "another one just like the other one(s)"...

EXCEPT for the fact that... 

I like to make this 

every now and then.  

INGREDIENTS:

• 2 pounds sweet red seedless grapes.
• 2 pounds sweet green seedless grapes.
• 1 of 8 oz. package of cream cheese, softened.
• 1 cup sour cream.
• 1/2 cup granulated sugar.
• 1 teaspoon vanilla.
• 1/2 of 10 oz. package of miniature marshmallows, optional.

----

• 1/2 cup coarsely chopped pecans (can be roasted/toasted, if you prefer), optional.
• Sprinkling of brown sugar, optional.

DIRECTIONS:

• Wash and pat the grape dry (you can use all green, or all red grapes if that's what you have).  Set aside.
• In a medium mixing bowl, beat together the softened cream cheese, sour cream and the sugar until VERY smooth.  
• Add the vanilla and stir well.
• Add miniature marshmallows and stir in, optional.  
• Put into bowl and sprinkle the pecans over the top.  Immediately before serving, you can lightly sprinkle some brown sugar over top.