Chicken Noodle Spaghetti Bake

I didn't get to take a picture of this before we ate it, but I am sure you can picture it in your mind.  I was drawn to this recipe originally because it has all the ingredients I have in my pantry, food storage and freezer in it.  Which is the type of recipe I look for all the time.  It was good and is a recipe that can have many different variations.


Ingredients:

• 2 - 3 Chicken Breasts
• 1 Jar/Can of your favorite pasta sauce
• 2 Cups of shredded cheese
• 1 medium sized onion
• 1/2 a box of spiral pasta
• Salt & Pepper to taste.

Directions:

• Grille, Sautee or Poach the chicken then shred it.
• Sautee the onions until soft.
• Cook the noodles to package instructions, but drain and stop the cooking process right before they are fully cooked.
• Mix the jar of pasta sauce, 1 cup of the cheese, the noodles and the shredded chicken.
• Put it all in a greased 9 x 9 casserole dish and cover with the remaining cheese.
• Bake for 15 minutes on 350 degrees.
• Makes 4 good sized portions and great with garlic bread and a salad.

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Cheesecake

This. Is. So. Good!

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Enjoy!
*Taken from melskitchencafe.com (one of my most favorite cooking blogs.)

Burrito Casserole

This is a go-to in our house.  Super easy, 4 ingredients and cheap.

Ingredients for a 9 x 13 casserole:
1 family sized package of frozen burritos (bean and cheese are the best)
2 cans of cream of chicken soup
2 cans of Rotel Tomatoes or 2 small jars of your favorite salsa
Grated Cheddar Cheese

Directions:
Lay your frozen burritos out in the bottom of the casserole dish.
Mix the cream of chicken soup and tomatoes/salsa together.
Cover the burritos with the mixture.
Cover with cheese.
Bake at 350 for 30 minutes.

I only make a 9 x 9 for my small family which is half the recipe.

Delish!!