 When I was growing up, one of my very favorite foods was Mom’s Cold Tuna Noodle Casserole. As kids, we got to choose what we wanted for our birthday dinner and I always chose that! Once I grew up, I realized that the casserole could be made with canned chicken instead of canned tuna (since Tom did not eat tuna!) or the casserole could be made with no tuna or chicken at all! Heck, you could even use small cocktail shrimp instead of the tuna if you wanted to, or something or anything else! And I realized this is a great casserole to make & eat during New Years!!  LIST OF INGREDIENTS
Elbow macaroni, cooked (according to package) Celery & Onion, raw, diced Hard boiled eggs, chopped Tuna, packed in water not oil (or chicken) Sauce:
DIRECTIONS Mix ingredients for sauce well over low heat & bring to boil, stirring until thick & yellowish. Then add sauce to cooked macaroni, celery & onion, hard boiled eggs & tuna. Mix all ingredients & then let cool & then refrigerate. And then ENJOY!!! God Bless, Peg! “All Our Dreams Can Come True If We Have The Courage To Pursue Them” -- Walt Disney
0 Comments
 These muffins have always been a favorite of mine to make and share all year round!! Because of the pistachio nuts (and the red food coloring I add) I have changed up the recipe a bit to make them more festive - so please make some (or lots) and enjoy and share! You can enjoy these for breakfast on the go or as a quick snack during the day or at night! My personal topping favorite is a little cream cheese. And, of course, I love to have them with a glass of cold milk!!  LIST OF INGREDIENTS
1 ¾ cups flour ½ cup brown sugar 1 teaspoon each baking powder & baking soda 2 Chai Tea Bags (opened, emptied) 1 cup milk ¼ cup salted butter, melted 1 teaspoon red food coloring 1 egg (or ¼ cup Egg Beaters) ⅓ cup dry-roasted Pistachios, chopped DIRECTIONS Mix all ingredients & pour into muffin pan lined with muffin cup liners. Bake at 375 degrees for 20 minutes. Cool & enjoy!! God Bless You & Yours, and MERRY CHRISTMAS!! Peg “O Holy Night! The stars are brightly shining. It is the night of the dear Savior's birth!” -- Adolphe Adam  Okay, here’s part 2! You’ve gotten the recipe & directions for my Mom’s Pinwheel Cookies so now I want to share with you her recipe for Almond Crescent Cookies. And don't forget the Toll House Chocolate Chip Cookies, you can find the recipe online or on the back of the chocolate chip bag!! And remember, bake them all up, pour yourself a big glass of milk & enjoy!!  INGREDIENTS
1 cup butter ½ cup powdered sugar ⅔ cup chopped almonds 2 ¼ cups flour ¼ teaspoon salt DIRECTIONS Mix all ingredients together. Chill “dough.” Form into crescents on baking sheets. Bake at 325 degrees for 20 minutes. Cool & then sprinkle with powdered sugar. God Bless You & Yours, Peg “Frosty the Snowman, was a Jolly Happy Soul…” -- Gene Autry  My Mom (Annie’s Baba) always baked the same sweet treats at Christmas for us, and also for neighbors and friends. She only made them at Christmastime, so I thought that was the only time she could make them! Right now I want to share with you her recipes for her Pinwheel Cookies and her Almond Crescent Cookies. She also added Toll House Chocolate Chip Cookies to her Christmas cookie delights. Bake them all up, pour yourself a big glass of milk and enjoy!!  LIST OF INGREDIENTS & DIRECTIONS
FILLING 1 cup pecan nuts (finely chopped) 2 ½ cups dates (also finely chopped) 1 cup water 1 cup sugar Cook 5 minutes & cool. DOUGH 4 cups flour 1 cup "spry" (that was on my Mom's recipe card - it's not made anymore, so use Crisco) 2 cups brown sugar 3 eggs ½ teaspoon baking soda ½ teaspoon salt Chill Dough. Then roll out dough & spread filling & roll up. Chill combo. Slice. And bake at 350 degrees for 12 minutes (if small - about 1/3 of the size I did here) or up to 20 minutes. God Bless You & Yours, Peg “I'll be home for Christmas, you can plan on me” -- Bing Crosby  Here’s my special Pumpkin Bread! It’s actually great at Halloween and Thanksgiving but I got busy with other things to make it and share the recipe with you back then! So here goes! It is also very GOOD at Christmastime too, though!! So please make it and enjoy!! It’s a slight variation of Libby’s Recipe, but I’ve altered their recipe through the years to make it my own and everyone seems to enjoy it - especially Annie! I really love what Olive Oil does instead of just “oil” and Pumpkin Pie Spice (by McCormick) does instead of just the 3 or 4 seasonings.  LIST OF INGREDIENTS
3 ½ cups flour ¼ teaspoon baking powder 2 teaspoons baking soda 3-4 teaspoons McCormick Pumpkin Pie Spice 1 ½ cups sugar 1 ½ cups brown sugar, packed 1 cup extra virgin olive oil 1 15-oz. can 100% pure pumpkin 4 eggs DIRECTIONS
(Note - you can make either one big bread pan, or 2 loaf pans, or 6 mini loaf pans) God Bless You & Yours, Peg Be devoted to one another in love. Honor one another above yourselves. -- Romans 12:10 |
Archives
January 2019
Categories |
RSS Feed