Poppy Seed Chicken

(This recipe came from Brian's mother and it is definitely one of our favorites. You can leave the poppy seeds out if you prefer and it will just be Chicken Casserole - which is still very good!)

3-4 chicken breasts, boiled until done.
2 - cans of cream of chicken soup
1 (16 oz..) container of sour cream
1 roll of Low Sodium Ritz crackers, crushed
2 tablespoons of poppy seeds
3/4 stick to 1 stick melted butter

Chopped or shred chicken and sprinkle into bottom of a lightly greased 9 x 13 baking dish. Mix soup, poppy seeds, and sour cream. Pour over chicken. Add the crushed crackers to the melted butter and sprinkle over the top of chicken mixture. (optional: sprinkle 1 tablespoon of additional poppy seeds over the cracker topping)
Bake at 350 degrees for 30 minutes.

Cream Cheese Banana-Nut Bread

3/4 cup softened butter
1 (8 oz.) softened cream cheese
2 cups sugar
2 large eggs
3 cups self-rising flour
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped nuts (I like to use walnuts)
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Gradually add flour and butter, beating at low speed just until blended. Stir in the bananas, nuts, and vanilla extract. Spoon into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pans and cool 30 minutes before slicing.

Delicious!

Pasta Salad

(Brian and I have been making this since before we were married.  We usually have it at least once a week, and it is one of Thomas' very favorite!)

1 box of shell pasta (cooked according to package directions and rinsed with cold water.)
1 can of tuna or chicken, drained
1 can of black olives, chopped
1/4 cup chopped green pepper
1/4 cup chopped onion
1 small can of sliced mushrooms, drained
1-2 chopped fresh tomatoes
3/4 - 1 cup of Miracle whip light
salt & pepper

Mix and enjoy!

Meatloaf

1 1/2 pounds freshly ground beef
1 cup quick-cooking rolled oats
1/2 cup chopped onion
salt & pepper
4 eggs, beaten
1/3 cup catsup
2 tbls. firmly packed brown sugar
1 tbls. yellow prepared mustard

Preheat oven to 350 degrees. Combine the ground beef, oats, onion, salt, pepper, and eggs in a bowl and mix thoroughly. Pack firmly into a 7 x 11 inch pan. In a small bowl, combine the catsup, brown sugar, and mustard, and pour over the meatloaf.

Bake for 1 hour & 15 minutes, until the sauce has deepened in color and appears dry, and cracks have formed in top of the meatloaf.

Let stand for 5 minutes before slicing.

Cowboy Oatmeal Cookies

(Not sure where I found this recipe, but it is very good! I did revise it a little.)

2 cups self-rising flour
1/2 cup room temperature butter
1/2 cup vegetable oil (I like to use canola oil)
1 cup packed light brown sugar
1 cup white sugar
2 eggs
2 cups quick cooking oats
1 cup butterscotch chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream the butter, oil, brown sugar, and white sugar until smooth. Beat in eggs, one at a time. Gradually beat in the flour. Stir in the oats, butterscotch chips, and nuts. Drop from a teaspoon onto the cookie sheets. (I like to use my medium size Pampered Chef scoop for scooping the dough out of the bowl and onto the cookie sheet. It is wonderful!!! Also, I do lightly spray my cookie sheets with canola oil cooking spray.)
Bake for 11 to 14 minutes. Let cookies set on the cookie sheets for a few minutes before transferring to wire racks to cool completely. (I just transfer my cookies to some rolled out wax paper, on my countertop.)

Unforgettable Chicken Casserole

3 cups chopped, deli-roasted chicken
2 cups finely chopped celery
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayo
1 can cream of chicken soup
1 can water sliced chestnuts
1 1/2 cups french fried onion rings

Stir together everything, except for the french fried onion rings. Spoon into an 11x7 greased baking dish. Bake at 350 degrees for 40 minutes.
Sprinkle onion rings over the top and bake for 5 more minutes.
Let stand 10 minutes before serving.

(I usually double this recipe for my family.)