tuna noodle casserole from scratch

this is a pretty tasty one :)
Serves: 5 or 6

Ingredients

• 1/2 cup butter, divided
• 1 (8 ounce) package uncooked medium egg noodles (i used macaroni)
• 1 medium onion,  chopped
• 1 pepper, chopped
• 1 stalk celery, finely chopped
• 2 or 3 cloves garlic, minced
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper to taste
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• 3 tablespoons bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded Cheddar cheese 
• something spicy (creole seasoning, red pepper, etc)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, pepper, and garlic, and cook 5 minutes, until theyre tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper, and other spices. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Chicken Milano

Servings: 4

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped ( i used regular, just put in more)
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound chicken
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 3 or 4 tablespoons chopped fresh basil (hard to measure when its fresh)
• 8 ounces dry fettuccini pasta (i used spaghetti)
• mushrooms, peppers, onion (optional, good to saute)

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; devour messily

pictures

peanut butter oatmeal cookies

Servings: 12 (supposedly)
note-this makes too much filling for the amount of cookies, i'd half it

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth peanut butter
• 2 1/2 tablespoons heavy whipping cream

Directions

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Awesome Barbeque Sauce

Suz made this barbecue sauce yesterday, and it was soooo good.  Thanks suz!

Servings: 16

Ingredients

• 1 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 cup molasses
• 2 tablespoons brown sugar
• 1/4 cup chopped onion
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper 
• 2 tablespoons lemon juice
• 1 (5.5 ounce) can tomato juice
• 2 tablespoons liquid smoke flavoring
• basil or whatever else you wanna throw in

Directions

1. In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
2. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

pork is a nice, sweet meat

Servings: 6

Ingredients

• 6 pork chops
• salt and pepper to taste
• 3 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 3/4 cup chicken broth
• 1 bay leaf
• 1 cup sour cream
• 2 teaspoons paprika

Directions

1. Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
2. Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
3. Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

easy pesto

Servings: 16

Ingredients

• 3 cups fresh basil leaves
• 1 1/2 cups chopped walnuts
• 4 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1 cup olive oil
• salt and pepper to taste

Directions

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.