Tuna Noodle Casserole

This was one of my most favorite recipes growing up! Whenever I knew it was Tuna Noodle night, I would look forward to dinner all day. Sometimes I would even skip lunch just so I wouldn't feel guilty eating seconds! Even today I love this casserole. It is a true classic and should be apart of every family's recipe book.

Ingredients:
1 cup wide egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
1 can milk
2 tbsp mayonnaise
2 cans chunk white tuna, drained and flaked
1 can (8 oz.) peas and carrots
1/2 cup shredded cheddar cheese
Salt and pepper, to taste
1 cup potato chips, crushed
Paprika, to garnish

Directions:
Preheat oven to 375°. Grease a 3 quart casserole dish. Boil water and cook pasta for 6 minutes; drain. In a bowl, mix together the soups, milk, and mayonnaise; add tuna, peas and carrots, cheese, salt and pepper, and cooked egg noodles. Pour mixture into casserole dish, and top with crushed potato chips; sprinkle paprika over top. Bake in the oven for 40 minutes or until bubbly and chips and slightly browned.

Spaghetti and Meatballs

Ingredients:
16 oz. thin spaghetti
67 oz. jar spaghetti sauce (or use my recipe)
2 lbs. ground beef
1 cup bread crumbs
2 eggs, beaten
Parmesan cheese, grated
Basil, garlic powder, onion powder, oregano
Salt and pepper, to taste

Directions:
Preheat oven to 375°. Grease a large baking sheet, or line with aluminum foil. In a large bowl, combine ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, cheese, and seasonings; mix with hands until completely combined. Roll meatballs into desired size, and place on baking sheet. Cook in oven for about 10 minutes, or until just slightly brown; remove from oven and add to a crock pot with the remaining sauce. Cook on high for four hours, and then reduce to low for the remaining two hours. Turn off crock pot (but leave covered) within 30 minutes of serving. During this time, boil water and cook pasta according to package directions. This recipe makes 8 servings (about 24 – 30 meatballs depending on size).

New England Clam Chowder

Ingredients:
2 onions, diced
4 stalks celery, diced
6 carrots, diced
8 potatoes, peeled and diced
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp ground black pepper
4 cups clam juice
8 tbsp unsalted butter
1/2 cup flour
2 cups heavy cream
3 cups clams, chopped

Directions:
In a large stockpot, heat a good amount of olive oil over medium heat; add the onions and cook for 10 minutes. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for an additional 10 minutes. Add in the clam juice (if less than 4 cups, add chicken stock to make up the difference); bring to boil then reduce heat to simmer. Simmer uncovered for about 20 minutes, or until vegetables are tender. In a small saucepan, melt the butter and whisk in flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in one cup of the hot broth from the stockpot, and combine well; return mixture to stockpot. Simmer until sauce has thickened. Add the heavy cream and clams; heat for a few minutes until clams are fully cooked. Season to taste and serve warm.

Note: This recipe makes about 6 – 8 large bowls of soup. It can be frozen and reheated at a later time without losing any of its flavor or creamy texture!

Grandma Pat’s Perfect Pineapple Upside-Down Cake

This is one of my all-time favorite desserts! It is a recipe of my grandma's, and although it has very few ingredients it is absolutely delicious! It is one of my favorite food memories from my childhood, and every time I eat it I have flashbacks to sitting and eating in my grandma's kitchen. I hope it can make as many amazing memories for your family as it has for mine.

Ingredients:
1/4 cup unsalted butter, melted
1 cup brown sugar, packed
1 (20 oz.) can pineapple rings in juice, drained and juice reserved
1 (6 oz.) jar maraschino cherries, drained
1 package yellow cake mix

Directions:
Preheat oven according to cake mix directions. Make cake batter according to directions on package, except substitute pineapple juice for water (if amount is less than needed add water to pineapple juice to get required amount). Meanwhile, spread melted butter over bottom of a greased or parchment papered cake pan; sprinkle brown sugar evenly over top of butter. Arrange pineapple slices with cherries inside center of each pineapple ring. Pour cake batter over fruit; bake in heated oven for 40 – 45 minutes, or until toothpick comes out clean. After removing from oven, immediately turn pan upside down onto heat-proof serving dish; leave pan over cake for 1 minute before removing. Serve with whipped topping for a tasty and out-of-the-ordinary dessert!

Oatmeal Scotchies

Ingredients:
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups oats, quick cooking variety
2 cups butterscotch chips

Directions:
Preheat oven to 375°. In a bowl, cream together butter, sugar, brown sugar, eggs, and vanilla. Add flour, baking soda, salt, and cinnamon; using a mixer beat until completely combined. Fold in oats and butterscotch chips. Place heaping teaspoons onto a greased cookie sheet; bake for 10 minutes. Let sit before transferring to a cooling rack.

Chocolate Chip Cookies

Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk chocolate chips
3/4 cup bittersweet chocolate, small chunks

Directions:
Preheat oven for 375°. In a mixing bowl, combine butter, brown sugar, sugar, egg, and vanilla; beat until fully creamed. Add flour, baking soda, and salt; beat until completely combined. Fold in chocolate chips and chocolate chunks. Spoon heaping teaspoons onto greased cookie sheet. Bake for 10 minutes; let sit briefly before transferring to cooling rack.

Peanut Butter Cookies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
1 1/4 cups brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups flour
3/4 tsp salt
3/4 tsp baking soda
1/2 cup honey roasted peanuts, chopped

Directions:
Preheat oven to 375°. Combine butter, peanut butter, brown sugar, milk, and vanilla; beat at medium speed until well blended. Add egg; beat until completely combined. Add flour, salt, and baking soda to creamy mixture; mix until completely blended. Fold in peanuts. Drop by heaping teaspoons onto greased cookie sheet. Flatten and make crisscross pattern with a fork. Bake for 7 minutes; let cool before attempting to transfer to cooling rack. Makes multiple batches.