Crockpot Provolone Chicken Casserole

4 boneless, skinless chicken breasts
4 to 6 slices of provolone
1 can cream of mushroom soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 stick butter, melted

Spray bottom of crockpot with nonstick cooking spray. Place chicken breasts in bottom of crockpot. Cover chicken with slices of cheese. In separate bowl, mix soup with milk/white wine and spread over cheese slices. Combine stuffing mix with melted butter. Spread mixture on top of everything else. Cook on low for 4-6 hours.

The BEST Playdough

1 cup flour

1 cup water

1/4 cup salt

2 tsp. cream of tartar

1 Tbsp. vegetable oil

1 packet non sweetend kool-aid (this adds color and scent to the dough)


Just dump all the ingredients into your pot and give them a good stir. Put your pot on the stove and cook over medium heat, stirring constantly, until it forms into a ball. As soon as it joins into one big glob, take it off the heat and dump it onto your counter or some wax paper. Wait for it to cool, then knead it a few times until it is nice and soft.

Fail Proof Pizza Dough

1 cup Warm Water
2-¼ teaspoons Active Dry Yeast
1 Tablespoon Honey
2 teaspoons Salt
2 Tablespoons Olive Or Canola Oil
3 cups Bread Flour {not All-purpose!}

Preparation InstructionsIn a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into the warm water. Let the mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour, bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.

Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean at the end of the 6 minutes. If the bowl still has flour in it, add a few drops of water. If the dough is still sticking to the sides, add a little more flour.

Then, lightly grease the bowl and the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.

Then top it and prepare it according to your favorite pizza recipe.

Baked Tortellini

2 bags of frozen cheese tortellini
1 jar of your favorite spaghetti sauce
1 jar of your favorite Alfredo sauce
handful of fresh parsley (just tear some off and add to taste)
2 garlic cloves
freshly ground salt and pepper
mozzarella and Parmesan cheese



Boil the tortellini, drain and set aside. Add the two sauces, parsley, salt, pepper and garlic cloves to a blender or food processor. Spray your pan (13x9 for two bags) add tortellini and cover with sauce. Bake uncovered at 350 for 30 minutes. If topping with cheese, simply add around the 20 minute mark and continue baking uncovered for the remaining 10 min. (If you like your cheese to brown a little then either cook a little while longer or turn your broiler on for about 2 minutes.)

Cheesy Potatoes

32 oz. frozen shredded hashbrowns
1/2 cup butter
1 pint sour cream
1/2 cup milk
1 can cream of chicken soup
2 tbsp. minced onions
2 cups of cheese

Coat 9x13 pan with 1/4 cup of butter. Melt the remaining butter. Mix sour cream, soup, milk, butter and onion in a bowl. Stir in hashbrowns and 1 cup of cheese. Pour into 9x13 pan. Top with remaining cup of cheese. Bake at 350 degrees for 30 minutes.

Sour Cream Noodle Bake

1 pound ground turkey, cooked and drained
1 can 15 ounces tomato sauce
1/2 teaspoon salt
black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup (or less to taste) sliced green onions
8 ounces shredded sharp cheddar cheese

Preheat oven to 350 degrees.
Add tomato sauce, salt and black pepper to ground beef. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until el dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to cooked noodles and stir, then stir in green onions.
To assemble, place half of noodles in a baking dish. Top with half of meat mix, then sprinkle on
half of the grated cheese. Repeat layers.
Bake for 20 to 30 minutes, until cheese is melted.

Dripping Beef Sandwiches

•1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
•1 Tbsp. Worcestershire sauce
•1 pound thinly sliced deli roast beef
•6 Hoagie Rolls with Sesame Seeds
•butter
•6 slices deli provolone cheese cut in half


1.Preheat your oven on broil.

2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

3.Lay rolls out open on a baking sheet. Butter the top half of each roll on the cut side.

4.Divide the beef evenly among the half of the rolls that aren’t buttered. Reserve the soup mixture. Top the beef with the cheese slices.

5.Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted. Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.

Laffy Taffy Frosting

•10 pieces of strawberry (I've also used the fruit punch ones) Laffy Taffy candy (the fun sized ones)
•2 Tbsp. heavy cream
•1 cup butter, room temperature
•1-2 cups powdered sugar

1. In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.

2. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.

Marshmallow Buttercream

4 sticks butter, at room temperature
2 cups confectioners sugar
1/2 teaspoon pure vanilla extract
One 16-ounce tub marshmallow cream

1.In a large mixing bowl, beat the butter until creamy.

2.Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.

3.Beat in the vanilla, then stir in the marshmallow cream until well blended