CUCUMBER-DILL SANDWHICHES

I got this recipe from my good friend Katy who made them at her house a few weekends back, and I've been thinking about them ever since! You wouldn't really think something so simple could be so good......but these little bite sized sandwhiches are amazing. I made them as an appetizer for our Father's Day dinner today, and will definitely be making them again. They would be great for baby/wedding showers or family getogethers too! Thanks, Katy!

Cucumber-Dill Sandwhiches

You will need:
-1 tub of cream cheese (depending on how much you need, I used a 12 oz)
-1 package of italian dressing seasoning mix (I uses kroger brand zesty italian)
-dash of dried dill (to taste)
-1/2 mayo if desired for creaminess
-cucumbers
-loaf of long french baguette bread

Mix the softened cream cheese, italian mix, dill and mayo to desired taste. (I made mine the night before and stored in the fridge). Slice the bread in thin slices, spread with cream cheese mixture, and top with a slice of cucumber. Enjoy!

Chocolate Cream Pie

This is a recipe we found while flipping through the new Deen Brothers cooking magazine. We received their cookbook last year and will occasionally pick up a magazine to check it out.....so far everything we've made of theirs is quite YUMMY! My hubby was flipping through it quietly until he got to the desert section, then asks/yells "Chocolate Cream Pie!" "Mandy, would you make this for me...please" So naturally, it being Father's Day and all, I decided to go for it!

**Let me just note that I was a little scared of the recipe when I first looked at it (I'm not usually into anything too labor intensive), but it actually was pretty simple, and the little extra work you have to do seriously pays off........this thing was REALLY, REALLY, good!

Chocolate Cream Pie

You will need:
-1 1/2 cups graham cracker crumbs (you can buy them already in crumbs on the baking isle, or grind them up in a food processor)
-1/4 cup melted butter
-1 1/4 cups plus 3 tablespoons sugar, divided
1/3 cup all purpose flour
-1/3 cup unsweetenened cocoa powder
2 1/2 cups whole milk
4 egg yolks, lightly beaten
1 (4oz) bar bittersweet chocolate chopped (I used ghiardhelli)
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream
1/4 cup powdered sugar

-Preheat oven to 350. In a large bowl combine graham cracker crumbs, butter, and 3 tblsp sugar. Press into pie plate (calls for deep dish but a regular worked just fine). Bake for 10 minutes. Let cool completely. In a large saucepan combine remaining 1 1/4 cups sugar, flour, and cocoa. Stir in milk, and egg yolks. Cook on med-high, stirring constantly for 5 minutes or until thickened. Remove from heat; stir in chocolate, butter, vanilla, and salt until melted. Pour into pie crust after cooled slightly. Cover and chill pie until ready to serve. When ready to serve - In a large bowl beat cream at high speed until soft peak forms, add 1/4 cup powdered sugar and beat until stiff peak formed. Spread cream over pie and garnish with grated chocolate if desired.

Broccoli and Cheese Stuffed Chicken

This is a recipe I found in Kevin's Harris family cookbook several years ago...it's under the section of Esther Harris' family, and unfortunately I have no idea who the person is that supplied the recipe (he has really big family), but I wish I did because I would say thank you. This is pretty much how our conversation goes if I ask my husband if he has any meal ideas.
Me: "so...I'm making a list for the store, anything sound good to you that you want me to make?"
Him: "um...I don't know, maybe the broccoli chicken?" EVERY, SINGLE, TIME!

BROCCOLI AND CHEESE STUFFED CHICKEN

You will need:
-1 frozen package cooked, chopped broccoli
-1/2 lb shredded Monterrey jack cheese
-4 boneless skinless chicken breasts ** I usually use 3 chicken breast and surround them with extra broccoli stuffing....it's the best part!
-lemon pepper and garlic salt to season
-butter *I always use country crock, but you can use real butter as well

-Cook the broccoli according to directions and then mix with cheese

-With a rolling pin or meat mallet (I use a meat mallet, it's more fun), flatten the chicken to about 1/4 in thick *Cover the chicken before flattening with plastic wrap to keep from splattering-makes it a lot less messy**
-Put broccoli mixture in the middle of each chicken breast and roll up and secure with tooth picks (I use about 3 picks in each)
-Place seam side down in baking dish
-Season with lemon pepper and garlic salt. Dot chicken breasts with butter
-Surround the chicken breast with any remaining broccoli mixture
-Bake at 350 for one hour

**The extra broccoli/cheese mixture around the chicken is my favorite part....SO good!

Tuna-Noodle Casserole

This is a recipe I got from my step-mom, who I think got it from an old Betty Crocker book? I remember she used to make this every few weeks, and it was the one meal I always looked forward to being there for. Talk about comfort food. This has become one of Kevin and the kids favorites now too. For those that aren't big fans of tuna...believe me, just try it....this beats out chicken spaghetti in my book. The best part about this dish is that it almost tastes better when heated up the next day so leftovers are easy!

Tuna Noodle Casserole

You will need:
-6 oz (3 1/2 cups) medium egg noodles ** I usually use a little over 1/2 a bag
-1 large can tuna in water ** I use chunk light
-1/2 cup mayonnaise
-1 cup sliced celery
-1/3 cup chopped onion
-1/4 cup diced green pepper
-1/4 cup chopped pimiento ** I use a the small jar of already chopped pimientos, drained
-1 tsp salt
-1 can cream of celery soup
-1/2 cup milk
-1 cup shredded sharp cheddar cheese *plus more for topping casserole if desired, because everything is better with cheese on top according to our family

-Cook noodles in boiling salted water until done and drain. Combine noodles, drained tuna, mayo, vegetables, and salt. **I adjust the mayo sometimes depending on how many noodles I use, you may need to add a little more than 1/2 cup to make it creamier.

-In a separate sauce pan, Stir soup and milk and heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into a lightly greased casserole dish. Add more cheese on top if desired. Bake at 425 about 20 minutes. Enjoy!

It also freezes well too, just wrap it well before storing it, and before baking allow it to thaw on the counter for about 30 minutes!