Turkey (or Chicken) Tetrazzini

I changed a few things, but here is a link to the original recipe:
http://allrecipes.com/Recipe/Chicken-or-Turkey-Tetrazzini/Detail.aspx

Ingredients:
12 ounces spaghetti
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 1/2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
1 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1 teaspoon seasoning salt
3 cups shredded American cheese
4 cups cooked and cubed turkey or chicken
1 small can of peas

1. Preheat oven to 350 degrees F.
2. Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
3. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti , peas, and chicken or turkey. Mix well. Transfer to 9x13 baking dish. Cover with foil. (At this point you can put in the fridge for later or divide and freeze)
4. Bake at 350 degrees F for 30 minutes or until hot and bubbly.  If it has been refrigerated, it takes about an hour to warm through.
5. Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts.

Thumbprint Cookies

1 pkg. (8 oz.) softened Cream Cheese
¾ cup (1 ½ sticks) softened butter
1 cup granulated sugar
2 tsp. vanilla
2 ¼ cup flour
½ tsp. baking soda

Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Add 1 cup finely chopped pecans. Cover and refrigerate 30 minutes.

Preheat oven to 350. Shape dough into 1-inch balls. Place on ungreased baking sheets. Indent centers. Bake 10 minutes. Fill each cookie with about 1 tsp. of your favorite preserves. Continue baking 8-10 minutes or until golden brown.

Makes about 5 dozen cookies.

Peanut Butter Munchies

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup butter
¼ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
¾ cup sifted powdered sugar
½ cup peanut butter

 Preaheat oven to 350. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.

 In a large mixing bowl beat butter and the ¼ cup peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugars; beat until combined. Beat in egg, milk and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Shape into 32 (1 ¼ inch) balls; set aside.

 For filling, in a medium bowl combine powdered sugar and the ½ cup peanut butter until smooth. Shape into 32 (3/4 inch) balls.

 For each cookie, slightly flatten a chocolate ball and top with a peanut butter ball. Shape chocolate dough completely around filling; roll into a ball. Place 2 inches apart on an ungreased cookie sheet. Lightly flatten with bottom of a glass dipped in additional granulated sugar.

 Bake about 8 minutes or just until set and slightly cracked. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes 32 cookies.

Pumpkin Pie Crunch

Makes 16-20 servings

1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package Duncan Hines Moist Yellow Cake Mix
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 13x9x2-inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake at 350 for 50-55 minutes or until golden.

Cool completely.  Serve with whipped topping. Refrigerate leftovers.

Chicken and Cheese Enchiladas

From Campbell's: http://www.campbellskitchen.com/

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1 avocado
1 can of black beans, drained and rinsed (optional)

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup soup mixture and chicken in a large bowl.  (At this point you can put both bowls in the fridge and finish later.  I did this in the morning before work and then after work there wasn't as much to do to prep for dinner.)

Add cheese to the chicken and soup mixture.  Divide the chicken mixture among the tortillas.

Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.

Pour the remaining soup mixture over the filled tortillas.  I added a bit of extra cheese on top.

Cover the baking dish and bake for 40 minutes or until the enchiladas are hot and bubbling.

Top with the tomato, avocado and/or green onion.

Watermelon Salad

Ingredients:
3 tablespoons lime juice
1 cup sliced red onion, cut lengthwise
15 cups cubed watermelon
3 cups cubed English cucumber
1 (8 ounce) package feta cheese, crumbled
1/2 cup chopped fresh cilantro
cracked black pepper
sea salt

Directions:

1. In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
2. Gently combine the watermelon, cucumber, and cilantro in a large bowl. Season with black pepper.
3. Toss watermelon salad with marinated onions and feta cheese and season with sea salt just before serving.
   

Nutritional Information
Amount Per Serving Calories: 94 Total Fat: 3.5g Cholesterol: 13mg

http://allrecipes.com/Recipe/Refreshing-Watermelon-Salad/Detail.aspx?prop31=2

Oven-Baked Red Potatoes

The number of potatoes you use will solely depend upon how many people you are feeding. I have seen this done in a 9x13 dish and in an 8x8 for a smaller serving.

Red Potatoes
Dry Packet of French Onion or Onion Soup
1/4 Olive Oil

Rinse potatoes and boil for 15-20 minutes. While boiling, prepare the "topping". Mix 1/4 cup olive oil and 1 packet of dried french onion soup in a gallon-size ziploc bag. Cool potatoes for a few minutes and cut into bite-size pieces. Put potatoes into the bag, seal the bag and mix into the seasoning.

Bake in greased dish on 350-375 (depending on your oven) for about an hour or until the potatoes are cooked through.

Thanks Betsy!