Chocolate cashew fudge

1 stick - salted butter
1 - 12 oz can evaporated milk
4 c - sugar
Bring to boil - boil 7  minutes

In a separate bowl, add
1 - 12 oz bag semi sweet chic chips
1  jar marshmallow cream

Pour milk, butter, sugar mixture over chocolate chip and marshmallow cream mixture, mix until smooth. Add
1 cup cashew pieces
1 tsp vanilla

Pour into buttered 9 x 13 dish. Cool 15 minutes and cut into squares.

shortcut Italian noodle soup

Half of box of 3 min macaroni noodles cooked with two cups of pasta water
half jar spaghetti sauce
1 can tomato soup
1 lb sweet Italian sausage (ground, browned and drained)
half onion (I used red) chopped
2 garlic cloves minced
water
1/2 c sugar

Simmer

Homemade Chicken Salad

2 large chicken breasts, baked, skinned, boned, and cubed (Approximately 3+/-  cups chopped)
2 +/- tbsp miracle whip
2 +/- tsp yellow mustard
2 +/- tbsp of sour cream
2 +/- tbsp cream cheese
2 +/- tbsp sweet relish
2 +/- tbsp diced (minced) sweet onion (Vidalia)
4 boiled eggs - chopped
Salt and Pepper to taste

Whip everything for dressing separately so the cream cheese will smoothly transition to sauce without becoming chunky. Fold in chicken, onion, egg, and relish.

Caramel Apple Cheesecake

Ingredients

• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 2/3-1 cup sugar
• 2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 325 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 35 to 40 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Aunt Lisa's Crock Pot Chicken and Dressing

Chicken and Dressing (Crockpot)

 

Needed for chicken:

A whole chicken to boil, debone, and pull apart

1 can of regular size cream of chicken soup

 

Needed for dressing:

2 quarts of cornbread crumbs

2 tablespoons of sage

1 onion chopped

2 sticks of melted butter

1 large can of cream of chicken soup

¾ cup of chicken broth (from boiled chicken)

2 eggs

 

Mix all items needed to make the dressing.  At the end, mix in the chicken.  Place the mixture in the crock pot and add the regular size can of cream of chicken soup on top.  The dressing mixture needs to be juicy, so add additional broth as needed.  Place the crockpot on low heat and cook 4-5 hours.

 

Aunt Lisa said:  If you do not want to boil your own chicken, you can purchase a cooked chicken or canned chicken and cans of chicken broth, but it is not near as good as boiling your own chicken.