Wednesday, November 16, 2011

Tuna Noodle Bake

Here is another Haynes family favorite!  In fact if you ask my brother what he wants for his birthday dinner he'll still say, "Tuna noodle bake."  I think I've been making this dish since I was 10 years old, with the help of my mom of course.  It is from my childhood cookbook, For Good Measure.  This recipe can easily be doubled and cooked in a 9x13 dish.

6 oz. wide egg noodles
1- 12oz. can of tuna, drained
1- 10oz can cream of mushroom soup
1 cup of milk
2 cups crushed ruffles classic potato chips

Preheat oven to 350 degrees.  Cook noodles according to package but drain noodles when done, rinse with hot water, drain again.  Pour cooked noodles into a buttered 9x9 baking dish.  Spread tuna over the cooked noodles.  Mix soup and milk together, pour over top of the tuna.  Top with crushed potato chips.  Bake at 350 degrees for 30 minutes.  Enjoy!

Tuesday, November 15, 2011

Butterscotch Bars

This comes from my favorite cookbook!  My aunt Jan bought me my very first cookbook for my 7th birthday!  For Good Measure, a cookbook for children.  I love the very simple but tasty recipes that come from this book.

1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/2 tsp maple extract
1/2 cup chopped walnuts or pecans (you choose)

Preheat oven to 325 degrees.  Sift flour, salt and baking powder together in a large mixing bowl.  Add sugar. Melt butter and mix in.  Beat in eggs.  Stir in vanilla, maple flavoring and nuts.  Spread in a buttered 9x9 pan. Bake at 325 degrees for 40 mins.  Let them completely cool and cut into squares.  They are so delicious!  Enjoy!

Autumn Apple & Cheddar Salad with Pecans

As the weather gets colder I find myself eating less and less salad.  Here is an easy salad using the tastes and ingredients of  Autumn. Serves 6

12 cups of leafy baby greens
1 cup seedless red grapes, halved
1 large McIntosh apple, cored and cut into 18 wedges
1/2 cup shredded sharp cheddar cheese
1/3 cup chopped pecans, toasted
1/3 cup of your favorite Italian salad dressing

In a large bowl combine greens, grapes and apple wedges.  Add your favorite Italian salad dressing.  You can use less dressing or more depending on how you like it. Toss gently to coat.  Arrange salad on individual plates sprinkle each serving with cheese and pecans.

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