Pot Pie

6 Cups of bite size cooked chicken (or turkey)
3 can cream of celery
2 can of chicken broth
1/2 stick of margarine (or butter)

Topping:
2 C. milk
2 C. Self-rising flour
pepper
1 stick of margarine

Pour 1/2 stick melted margarine in bottom of 9x13 pan. Put broth & soup in pan and bring to a boil. Put cooked meat in pan and pour soup over it.

Mix topping together (to paste) then spread over meat. Bake at 350 degrees for 45 minutes. Broil top of it AFTER baked to make breading a golden brown color. (or you can bake a little bit longer if desired).

Note: This recipe is doubled because it makes great left-overs. If you have a smaller family, feel free to cut the recipe in half! Veggies could also be added if desired!

My friend Melissa B. shared this recipe with me.

Macaroni and Cheese

16 oz. cooked macaroni noodles
1 2/3 C. Sour Cream
2/3 C. Cottage Cheese
2 Eggs
2 C. Sharp Cheddar Cheese (Shredded)
2 C. Colby/Montery Jack Cheese (Shredded)
1/2 C. + 1/8 C. milk
1 Stick Melted Butter

Mix above ingredients and spread in a greased 9 x 13 pan.

1 1/2 C. Cheddar Cheese
Top mixture with the 1 1/2 C. Cheddar Cheese (I use Mild for topping)

Cover with foil and Cook for 45 min. at 350 degrees.


My friend Melissa B. shared this recipe with me, I just altered it a bit to suit my own taste!

Pumpkin Crunch

1 Lg can of pumpkin
13 oz. can of evaporated milk
3 eggs
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1 cup sugar
1 pkg yellow cake mix
1 C. chopped nuts
3/4 C. melted butter

Blend pumpkin, evaporated milk, eggs, spices, and sugar. Mix very well. Pour mixture into a greased 9x13 pan. Sprinkle the dry cake mix over the pumpkin mixture. Sprinkle chopped nuts over the cake mix, and melted butter over all. Bake at 350 degrees for approximately 50 minutes or until knife comes out clean. Serve warm with ice cream or cool whip!

I got this recipe online, originally posted by Debbie King