Slow Cooker Green Bean Casserole

4 cans green beans, drained or 2 16 oz. packages frozen green beans

2 cans cream of mushroom or cream of chicken soup (I use half of each)

2/3 c. milk

1/2 grated parmesan cheese

1/2 t. salt

1/4 t. black pepper

1 6 oz. can french-fried onions, divided

Mix green beans, soups, milk, fresh grated cheese, salt, pepper and half of onions together and put in greased slow cooker.  Cook on low 2 hours, stirring occasionally. Then stir well and add remaining onions then cook 20 more minutes. Serve immediately.

*if desired add a splash of soy sauce

*if desired use Deverle's Seasoning instead of salt 

*if desired add as many french-fried onion that you like

*if desired add a few tablespoons of sour cream

*feel free to try different flavors of cheese

Summer skillet pasta

http://www.favfamilyrecipes.com/2012/07/summer-skillet-pasta.html

Chicken corn chowder

http://www.melskitchencafe.com/chicken-corn-chowder/comment-page-1/#comment-32997

Orange Pound Cake

Best Orange Pound Cake

Rating: 5

Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 20 minutes

Yield: 2 Cakes

Moist and delicious Orange Pound Cake bursting with orange zest.

Peyton loved this!  From Food Network.

Ingredients

• 2 sticks unsalted butter, at room temperature
• 2-1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated orange zest (6 oranges)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed orange juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
Glaze
• 1 cup confectioners' sugar, sifted
• 1-1/2 tablespoons freshly squeezed orange juice

Instructions

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Notes

Recipe Source: FoodNetwork

Chicken Cordon Bleu Pasta (updated 2022)

I combined several different recipes, it turned out perfect.

16 oz. penne pasta, cooked aldetente
Drain and set aside.
In a large pot add: 6 T. butter
                              4 c. cream
                              4 oz. cream cheese
                              1/2 t. onion salt
                              1/2 t. garlic powder
                              1/4 t. pepper
                              Deverle's seasoning to taste   
                              1 c. shredded parmesan cheese  

Melt butter, add cubed cream cheese and cream, cook until melted. Add parmesan cheese and stir to melt, add 1 t. mustard, onion salt, garlic powder, pepper and Deverle's to taste and mix well.

In a large pot mix pasta, sauce and:
                              2 c. cooked chicken, cut up
                              1 c. bacon, cooked and crumbled
                              1 c. ham, cubed
                              1/4 c. green onions
                             
Mix well and put half of mixture into 9x13 greased casserole dish. 

Shred 2 c. each of shredded swiss, mozarella and white cheddar cheeses. 

Put half over the pasta, then the remaining pasta and rest of cheeses.

Add 1/4 c. Italian bread crumbs, bake in a 350 oven for 20-30  minutes.

Cheesecake Pie

This is from The Herald Journal

Makes two

2 8 oz. cream cheese, softened
1 c. sour cream
1 c. powdered sugar
1 8 oz. Cool Whip, thawed
1 t. vanilla
2 graham cracker crusts
1 pkg. Danish Dessert
2 c. berries

Mix the softened cream cheese, sour cream and powdered sugar together until very smooth.
Add the vanilla, stir in the thawed Cool Whip.  Put the mixture into the graham cracker crusts.
Mix the Danish Dessert as directed with 1 3/4 c. cold water.  When it has thickened, remove from stove and cool.  When cool, stir in the berries.  Pour the cooled berry mixture on top of the pies.
Chill for a couple of hours.
You can use 1 can of pie filling if you choose and omit the Danish Dessert and berries.
The mixed berry pie filling is really good.

China House Sweet and Sour Sauce

2 cups sugar                                           2 cups water
1 cup white vinegar                               1/2 cup catsup
1 t. salt                                                   2 t. lemon extract
2 t. pineapple extract                             2 whole medium carrots-diced
1 onion, chopped                                   1 green pepper (optional) of course I leave this out
1 cup diced pineapple                            2 t. yellow food coloring
1 t. red food coloring
Combine catsup and vinegar.  Combine mixture with the rest of the ingredients.
Boil for 10 minutes.  Thicken with cornstarch.  Put over chicken or pork which have been cut in
bite sized prices and fried.  Also delicious with egg rolls.