Angel Chicken

4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Source: kraftfoods.com

Ultimate Twice Baked Potatoes

INGREDIENTS (Nutrition)
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

If making ahead of time, refrigerate after stuffing potatoes, then bake at 350 for 35-40 minutes.

Source: http://allrecipes.com/Recipe/Ultimate-Twice-Baked-Potatoes/Detail.aspx

Grandma Ella's Chicken Casserole

2 heaping cups of cooked chicken
1 tsp. grated onion, salt and pepper
3/4 cup Hellman's mayonnaise
1 cup cooked rice (use 1/2 cup raw rice to make 1 cup cooked)
1 can cream of chicken soup
1 can button mushrooms
1 cup cooked celery

Mix above ingredients. Top with 1 cup cornflakes crushed, 1/2 package slivered almonds, and melt 1/8 lb. butter and pour over the top. Bake 30 minutes at 350 degrees.

Hamburger Pie

1lb. hamburger

1 onion, chopped

1 can tomato soup

1 can green beans, drained

1 can corn, drained

2-3 lbs. potatoes, cooked & mashed

1 cup shredded cheese (optional)

Brown hamburger with onion, drain grease. Add can of tomato soup and mix well. Pour meat mixture into 13x9 casserole dish. Add layer of beans & corn (or veggies of your choice). Add layer of mashed potatoes and top with cheese, if desired. Bake at 350 for 45 minutes.

Gravy Baked Pork Chops

4 Pork Chops

1 onion, chopped

1/2 cup fresh mushrooms, sliced

2 cans cream of mushroom soup

salt, pepper & seasoning salt

1 Tbs. olive oil

Season pork chops with salt, pepper and seasoning salt. Place oil in pan and add chops, browning about 5 minutes per side. Remove chops from pan and place in 13x9 baking dish. Add onions & mushrooms to frying pan and saute until soft, add soup and let simmer till bubbly. Pour sauce over chops and bake at 350 for 45 minutes.

Gravy is great with mashed potatoes!

DQ Ice Cream Cake

The following recipe is just intended for guidelines to make your own ice cream cake.

Butter the cake pan of your choice, then press wax paper over the bottom of the pan.

If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full.

Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.

Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.

Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

Meatball Lasagna

9 dried lasagna noodles
1/2 of a 15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 16 oz. package frozen cooked Italian-style meatballs (1/2 oz. size), thawed
1 16 oz. jar tomato pasta sauce

1. Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.
2. In a small bowl, stir together ricotta, 1 cup mozzarella cheese, and the Parmesan cheese; set aside. In a medium bowl, stir together meatballs and one-third (about one cup) of the pasta sauce; set aside.
3. To assemble, spread a small amount of the reserved sauce over bottom of a 2-quart square baking dish. Layer three cooked noodles in the dish. Spoon meatball mixture over noodles. Layer three more noodles over the meatballs. Spread half of the remaining sauce over noodles. Spoon ricotta mixture over the sauce and spread evenly. Top with remaining noodles and remaining sauce.
4. Cover dish with foil. Bake for 35 minutes. Remove foil and sprinkle remaining mozzarella over lasagna. Bake, uncovered, about 10 minutes more or until cheese melts. Let stand for 15 minutes before serving. Makes 8 to 9 servings.