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This is a great and easy comfort meal.   Serve with a side salad or vegetable and it’s delicious!

Casserole Ingredients:

1 pound kluski noodles

1 – 12 oz. can evaporated milk

2 – 10.5 oz. cans cream of mushroom soup

1 -10.5 oz. can cream of celery soup

2 -5 oz. cans tuna, drained

1 cup Parmesan cheese

1/4 cup butter

salt and pepper to taste


Topping Ingredients:

1 sleeve saltine crackers, crushed

1/4 cup butter, melted

1/3 cup Parmesan cheese



Cook noodles according to package.  I have a pound of kluski noodles  listed but my packages aren’t ever usually just one pound.  They are usually about a pound and a quarter, but a pound is fine.  The best noodles and most inexpensive noodles are Zeresa kluski noodles which I buy at Sharp Shopper.  Everyone loves them and I can use them for everything from casseroles to soups.  If you are ever in Knox, stop by and pick up some or call my Aunt Judy and she’ll pick them up for you like she does  for me all the time. (Thanks Judy!)

While noodles are cooking, mix all of the other casserole ingredients together in a large bowl.

Drain noodles and toss with butter.

Add noodles to the casserole mixture.

Pour into a 9 x 13 casserole.

Next make the topping by adding melted butter, crushed crackers, and Parmesan cheese.  Sprinkle on top of the casserole.

Bake covered at 350 degrees for 30 minutes.

Uncover and bake for an additional 10-15 minutes.

Serve with salad.


I finally was forced to measure all of my spices I put into my chili as opposed to just dumping them in and tasting it.  We LOVE chili and hope you will like our recipe too.  It has a little heat.  You can add more spices and cayenne pepper if you like it hotter.  Also, I use one pound of ground beef and one pound of venison as opposed to all ground beef.   This makes a very large pot of chili filled to the top as you can see in the pictures so make sure you use a fairly large stockpot.  Finally, everyone thinks we are weird that we eat it with miracle whip bread (bread topped with miracle whip).  My husband has always eaten it like this  and we all love it too so give it a try. Don’t knock it until you try it.  Some friends like it and some friends don’t but we love them anyways.  I also make corn bread and honey butter to serve with it and will show that in a  later post.

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2 pounds of ground meat (beef and or venison)

1 large onion chopped

2 Tbsp. minced garlic

3 Tbsp. olive oil

1-15 oz. can of black beans, drained and rinsed

1-15 oz. can of light red kidney beans, drained and rinsed

1-15 oz. can of chili beans, entire contents

3-6 oz. cans of tomato paste

3-14.5 oz. cans of diced tomatoes

3-28 oz. cans of crushed tomatoes

30 oz. water

1/2 cup sugar

1 tsp. cayenne pepper

2 Tbsp. cumin

4 Tbsp. chili powder

2 Tbsp. seasoned salt

salt and pepper to taste


Saute chopped onion and minced garlic in pan with olive oil.

Add raw ground beef or venison and cook.

Add beans, tomatoes, and 30 oz. of water (I fill my paste can up 5 times)



1/2 cup sugar

1 tsp. cayenne pepper

2 Tbsp. cumin

4 Tbsp. chili powder

salt and pepper to taste

Cook about an hour on medium-low heat without lid, stirring about every 10 minutes.  I usually make my corn bread and honey butter while my chili cooks down.


Leftover chili makes great taco salads.

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This has become our all time favorite pizza crust recipe.  It is so easy and so delicious.

Pizza Crust  Recipe:


2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. granulated garlic or garlic powder

1/2 tsp. seasoned salt

1/2 tsp. Italian seasoning

1/2 tsp. dried basil

Set aside


1 package of yeast or 2 1/4 tsp yeast

2 Tbsp. sugar

1/2 cup warm water

Mix well and let stand for 10 minutes.

Now add olive oil mixture to the yeast mixture.

Add 2 1/2 cups flour.

Mix until it forms dough.

Turn dough onto a lightly floured surface and knead.  Roll out dough.   This makes one large cookie sheet or a 16″ crust.

Transfer dough onto a greased pizza pan or cookie sheet.

Spread with desired toppings and bake in a preheated 450 degree oven for 15-20 minutes or until golden brown.

This is a wonderful herb dough that is so delicious.   You do not have to let the dough raise but I will often let it sit on the oven for a half hour once I have placed it on the pizza pan and before  I add my toppings.  Also,  you can double this recipe and it works great.  Sometimes we need to make two if the boys invite friends.



I also wanted to mention our favorite sauce (made in Pennyslvania) , Del Grosso pizza sauce.  It is by far the best sauce I have found.  All varieties are great but we especially love the pepperoni-flavored sauce.

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6 frozen skinless, boneless chicken
breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.