Marvelous Recipes

For those busy nights when you are short on time but want to serve your family a hot and flavorful dinner, try this delicious pasta recipe. Tender strands of fettuccine coated in a creamy Parmesan sauce will satisfy even the picky eaters at your table!

1 cup butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 (16 ounce) box fettuccine
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded fresh basil leaves

1. In a large bowl, beat the butter with electric mixer set on low speed until smooth. Add the whipping cream and Parmesan cheese; stir until well blended. Set aside.

2. Cook the pasta according to the package directions; drain well. Add the cooked pasta to the butter mixture. Toss pasta using two forks to coat well. Add the salt and pepper. Sprinkle with shredded basil leaves. Makes 4 servings.

Emily

Tender bites of chicken and spaghetti in a rich, flavorful and creamy sauce. Yummy!

1/4 cup butter, melted
1 (10.5) ounce can cream of chicken soup
1 (10.5) ounce can cream of mushroom soup
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons diced pimentos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked & drained
1 cup sour cream
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika

1. In a large bowl, combine the butter and both soups. Stir in the mushrooms, pimentos, chicken, spaghetti and sour cream; transfer mixture to a greased 13 x 9-inch baking dish.

2. Sprinkle the top with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until hot and bubbly and topping is lightly browned. Makes 6 servings.

I am linking this post with Two for Tuesday. Be sure to check it out!

Emily

These tender pork chops and creamy potatoes are extra easy to assemble. French-fried onions add a flavorful touch to this all-in-one dinner.

6 bone-in pork chops (1/2 inch thick)
1 tablespoon canola oil
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2.8 oz) French-fried onions, divided

1. In a large skillet over medium-high heat, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in 1/2 of the onions.

2. Transfer to a greased 5 quart slow cooker; top with the pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes or until cheese is melted. Yields 6 servings.

Tender round steak smothered in  rich creamy gravy served over hot cooked noodles; yummy comfort food!

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 pounds boneless beef round steak, cut into serving size portions
2 tablespoons butter or margarine
1/2 cup chopped onion
2 (10-3/4 oz.) cans condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles

1. In a shallow dish, combine flour, salt and pepper; dredge the beef.

2. In a large skillet over medium-high heat, brown beef  in butter or margarine, on both sides. Transfer to a 3 quart slow cooker; top with the onion. In a medium bowl, combine the soup and water until well blended and smooth; pour over the onion.

3. Cover and cook on Low for 8 to 9 hours or until meat is tender. Serve over hot cooked noodles. Makes 8 servings.

Put this recipe together in the morning and come home to a delicious dinner of tender chicken and vegetables smothered in a rich cheese sauce! A wonderful “welcome home”!

6 boneless, skinless chicken breast halves
4 large potatoes, cut into eighths
3 celery ribs, cut into 2″ slices
1 large onion, diced
1-14 ounce bag frozen broccoli, florets [ do not thaw]
2-11 ounce cans cheddar cheese soup
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic
1-1/2 teaspoons curry powder

1. Place potatoes, celery, onion and broccoli florets in bottom of well buttered 5-quart slow cooker.

2. In a medium size bowl, combine soup, milk, salt, pepper, garlic and curry powder. Whisk together with wire whisk until smooth and well blended.

3. Pour 1/2 the soup mixture over vegetables in slow cooker.. Place chicken over the vegetables and pour the remaining 1/2 soup mixture over chicken.

4. Cover and cook on High for 6 hours or on Low for 8-9 hours. Makes 6 servings.

If you like mashed potatoes, you are in for a real treat with this creamy baked mashed potato recipe. You may have to do as I do and make a double batch. It’s so good!!

3 cups prepared mashed potatoes (do not use instant)
1 cup sour cream
1/4 cup milk
1/4 teaspoon garlic powder
1-1/2 cups shredded cheddar cheese
1-1/3 cups French fried onions

1. In a large bowl, combine prepared mashed potatoes, sour cream, milk and garlic powder; spoon 1/2 the potato mixture evenly in bottom of 2 quart casserole dish.

2. Sprinkle 3/4 cup cheddar cheese on top of potato mixture and 2/3 cup French fried onions on top of cheddar cheese; top with the remaining potato mixture.

3. Bake at 350 degrees F for 30 minutes or until hot. Remove from oven; top with remaining cheddar cheese and French fried onions. Bake 5 minutes more or until onions are golden brown. Serves 6.

Emily