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June Recipes

Cheesy Chicken Noodle Soup

1/3 Cup Butter (cubed) 

1 Medium Carrot (shredded)

1/2 Cup Onion (finely chopped)

1 Rib Celery (finely chopped) 

1/3 Cup All-purpose Flour

1 Carton (32 oz.) Chicken Broth

1/2 Cup Half-and-half Cream

1/2 Cup Milk

1 Cup Uncooked Kluski or Egg Noodles 

2 Cups Cooked Chicken (cubed)

1 1/2 Cups Cheddar Cheese (shredded)

1/4 tsp. Salt

1/4 tsp. Pepper

In a large saucepan, heat butter over medium-high heat; saute carrot, onion and celery until tender, 3 to 5 minutes. Stir in flour until blended; gradually pour in the broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1 to 2 minutes.

Stir in the noodles, Reduce the heat; simmer, uncovered until noodles are al dente, 7 to 10 minutes, stirring occasionally. Add the chicken, cheese and seasonings. Cook and stir until chicken is heated through and cheese is melted. Yield: 8 servings (2 quarts)

Turkey Meatloaf Muffins

1 lb. Ground Turkey 

4 oz. Cheddar Cheese (shredded)   

1/2 Cup Onion (diced)

1/2 Cup Seasoned Bread Crumbs

1/4 Cup Ketchup

1/8 Cup Milk

1 Egg

1 Tbsp. Worcestershire Sauce

1/4 tsp. Garlic

1/2 tsp. Salt

1/2 tsp. Pepper

Preheat oven to 375 degrees F. Grease or spray muffin pans with Pam. (you will need 10 or more muffin spaces). In a large bowl, with your hands,  gently mix all the ingredients until well combined. Fill prepared muffin cups until they have a slightly rounded top above the rim. It can take 10 or more spaces. Bake in the preheated oven until golden brown, about 38 to 45 minutes.  Makes about 10 or so meatloaf muffins.

Recipe From: Wendy Reinert

Orange Pineapple Cake

1    Lemon or Yellow Cake Mix

4    Eggs

1/2 Cup Vegetable Oil 

  (8 oz.) Can Mandarin Oranges (undrained)

  (3.9 oz.) Box Instant Vanilla Pudding Mix

  (15 oz.) Can Crushed Pineapple (undrained)

  (16 oz.) Container Whipped Topping


Mix the cake mix, eggs, oil and mandarin oranges with juice in a large bowl. Pour cake batter into a  12x18 cake pan. Bake in a preheated oven at 325 degrees F. for 15 minutes. Let the cake cool before adding the frosting/topping.


In a mixer, or with a blender, beat pudding mix, crushed pineapple and whipped topping together and spread generously over the cooled cake.

After frosted the cake should be kept refrigerated until served. Refrigerate leftovers. Serves 15.

Strawberry Fluff Salad

  (4.6 oz.) Box Cook and Serve Vanilla Pudding 


  (6 oz.) Box Strawberry Jell-O 

  Cups Water   

  (16 oz.) Container Cool-Whip Topping

1/2 Bag Mini Marshmallows

2    Cups Strawberries (cleaned, chopped)

2    to 3 Bananas (sliced, dipped in lemon juice)

Mix together the pudding, Jell-O and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap and refrigerate until mixture has thickened. (Overnight or at least 6 hours). When thickened, beat with an electric mixer until creamy. Fold in the whipped topping, marshmallows and fruits. Chill about an hour before serving. Serves 12

Note: Dipping the banana in lemon juice prevents browning.