Cheesy Chicken and Vegetable "Stuff"

4-6 boneless skinless chicken breasts ~ cooked, and sliced in 1/2 inch wide strips

6 cups finely chopped frozen veggies (broccoli, carrots, cauliflower blend works well)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
1 Tablespoon  Italian seasoning
2 Tablespoons dried onions
1/4 cup shredded (not grated) Parmesan cheese

6 American cheese singles
1/2 cups shredded Mozzarella cheese

Preheat over to 450*.  Combine veggies, soups, sour cream, Parmesan cheese and seasonings in a large bowl.  Spread evenly in a 9X13 baking dish (leave about 3/4" from top).  Layer American cheese on top.  Layer chicken breasts on top of cheese, cover with Mozzarella cheese.  Cover dish with foil.  Bake 40-45 minutes then 5-10 minutes uncovered till middle of pan is bubbling.

~ dish  created by wonderful handsome hubby!

Lemon Cheesecake

DUUUUUUUUUUUUUUUUUUUDE! This is the best best best best best best best best BEST recipe! I can't believe I found it!

• CRUST:
• 1 1/4 cups graham cracker crumbs
• 3/4 cup finely chopped nuts
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 4 eggs
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract

• Lemon Curd Topping:
• 6 large egg yolks
• 1 cup granulated sugar
• 1/2 cup lemon juice (it is also great with lime and grapefruit juice)
• 1 stick (1/4 pound) unsalted butter cut into 1 tablespoon slices
• 1 tablespoon zest (more or less as you wish)

1. In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
2. Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
3. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Topping:

Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith).

Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

Makes approximately 2 cups.

Ya'll go on and kiss me now.

Fudge ~

my fudge is way easy… base is 3 c semi-sweet chocolate chips, 1 can sweetened condensed milk, and 2 tblsp of butter. melt that all together over low heat and consider it a blank piece of paper to create with…

for peppermint, add 3/4 to 1 tsp of peppermint extract, pour into pan (i use disposable 9 x 9 aluminum pans) and topped with crushed peppermint candies

from plain: 1 tsp vanilla (you can also add any nut to this version if you want)

I also do orange with orange extract and orange zest….

Creame de Menthe cake -- from Dana

1 box chocolate cake mix--make as directed

When cake cools top with one jar hot fudge (slightly warmed makes it easier to spread.

Mix one small container whipped cream with 1-2 tsp peppermint (or mint) extract. Top cake and fudge with this.

Sprinkle entire cake with chopped andes mints (they have these now pre-chopped in the baking aisle with the chocolate chips)

Chill cake until ready to serve. Super easy...beyond yummy.

Broccoli Salad

1 bunch broccoli chopped, including stems
1/2 cup raisins
8 slices of bacon, fried and crumbled
1/2 cup cheddar cheese, chopped into small pieces

3/4 cup mayo ( I use miracle whip)
1/4 cup sugar
2 Tbsp vinegar

Mix broccoli, raisins, bacon and cheese.  For dressing mix mayo, sugar and vinegar in small bowl.  Pour over salad ingredients and let chill.  Better if chilled overnight

KY Derby Pie

1/2 C butter ~ Melted
1 C sugar
1/2 C flour
2 eggs slightly beaten
1 tsp vanilla
3/4 c chopped nuts (I use pecans)
3/4 c chocolate chips ( I use milk chocolate)

Melt butter, mix in sugar and flour.  In small bowl beat eggs, add to butter mixture.  Mix in nuts and chips.

Pour into unbaked pie shell.  Bake at 350 degrees for 30 minutes or until firm in middle.  Do not overbake.

Another holiday standard in my family.

Egg Custard

4 eggs
2 Tbsp flour
2 C milk (divided)
2C sugar

Beat eggs and blend with 1/2 C milk.  Add sugar, flour and rest of milk.

Bake in 2 unbaked pie shells at 325 degrees until set.  Shake pan to test.

This recipe is a holiday standard around my house.  IT wasn't until my dad's cousin published a family cookbook that I knew that this recipe was handed down from my grandfather's step-mother ~ Minnie Curl (not to be confused with Minnie Pearl of Grand Ole Opry fame)