Creamy Tomato Sausage Pasta. Monica's Recipe.

1 package Italian sausage

1 can diced tomatoes

1 t oregano

1/4 t salt

pinch hot pepper flakes

1 c almond milk

1/4 c parmesan

1 pound pasta

1. Cut up sausage and fry in large skillet.  Drain most, but not all, of the fat.  

2. Add tomatoes, oregano, salt and peppper flakes.  Stir and add almond milk.

3. simmer 10 minutes until thickened. Put pasta on stove.

4. When pasta is drained,add sauce and parmesan and stir all together.

This could not be easier.  Great with fried zuchinni.  Kids asking forit every day.

Best Grilled Pork Chops Marinade. *Lemon Pepper & Soy Sauce Based.

Rita, October 2015

• 1/2 cup water
• 1/3 cup light soy sauce
• 1/4 cup vegetable oil

• 3 tablespoons lemon pepper seasoning
• 2 teaspoons minced garlic
• 6 boneless pork loin chops, trimmed of fat

Mashed Sweet/Spicy Potatoes.

Found this recipe and it was good...though I played with it.  My kids aren't huge on sweet potatoes, so I made this with a combination...

I used:

1 sweet, peeled/cubed

2 regular mashing potatoes, peeled/cubed

1 large red potato (kept skin on)

After boiling, mix together sprinkling in...

a little milk

a little butter

salt/pepper

coriander

cumin

cinnamon

allspice

Buttercream Icing. Fon's Frosting, Easter 2015.

1 C. butter
1 tsp. vanilla extract
4 cups powdered sugar
2 Tbs. milk

1. In a large bowl, put putter, vanilla, and milk together. Beat.
2. Add 1 c. sugar at a time until all added.

School Cafeteria Staple: Velveeta-Beef Mush. *Will NOT be Noelle-approved.

Never mind, this one sucked!

Coconut-Macaroon Nests. Perfect Easter Cookies!

Vegetable oil cooking spray
4 Large Egg Whites
1/2 tsp coarse salt
1 pkg. (14 oz.) sweetened flaked Coconut

*OPTIONAL for getting eggs to stick:
Caramel/chocolate
jelly/chocolate beans

1. Preheat oven to 300 degrees, and coat muffin tins with cooking spray (spray right onto tins; no paper cups needed).
2. In a bowl, stir together whites and salt with a fork; mix in coconut.  Drop 2 Tbs of mixture into each prepared tin.
3. Lightly press mixture into bottom of each cup.  Bake until light golden brown on the top, 28-30 minutes.
4. Let cool in tins 10 minutes, then run a butter knife around sides to loosen.  Lift out of cups and let cool completely.
5. *If desired, melt caramel/cream (like for caramel bars) or chocolate to stick the jelly or chocolate eggs/beans to.  Drop a small amount into each nest, and top with eggs.  Let cool completely.

Chicken Tortilla Soup. Passed on by Katie; recipe found by Crystal. For Crock pot or stove top.

Ingredients 

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can diced tomatoes (petite is good)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn, or canned corn
• 1 tablespoon chopped cilantro
• 
  

Stove Top.

1. Place chicken, tomatoes, enchilada sauce, green chilies, water, and chicken broth in a soup pan on the stove.
2. Add all the spices, and bring to a boil, then reduce to simmer for 15 minutes.
3. While that is going on, saute the garlic and onions in olive oil until the onions are transparent (4-5 mins).
4. Stir in the corn for a minutes or so (coat with oil), and then add the pan of sauted goods to the soup pan.
5. Let everything simmer for at least 5 minutes together...then serve or keep on warm until you're ready to eat!
6. Serve with: crushed tortilla chips, cheese, sour cream, pinch of fresh cilantro....whatever!

Crock Pot Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 
2. Stir in corn and cilantro. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours

Original recipe makes 8 servings