Mini Cherry Pies

1 box of Pillsbury roll out pie crusts (2 crusts)
1 can of cherry pie filling
cinnamon
sugar

Cut out pie crusts using a four inch cookie cutter and place in greased muffin pan. Sprinkle crust with cinnamon and sugar.  Place 2 tbsp of pie filling in each cup.  Sprinkle pie filling with cinnamon and sugar.  Bake at 425 degrees for 14-18 minutes.

If you have extra pie crust leftovers, you can make crustos.

Crustos:

Roll Out extra pie dough and spread melted butter and cinnamon sugar on top.  Bake at the same temperature and time.

Italian Rice

1 1/2 cup minute rice, cooked
1 bunch of cilantro
1 jar of Prego meat sauce
1 lb of ground beef
20 meatballs, cooked
1/2 white onion, diced or sliced
2 cups shredded cheese

Cook rice as directed on box.  In cake pan, butter and spread prego across bottom of the pan. In a skillet, cook onions and hamburger until no longer pink.   Add cooked ground beef and meatballs to prego sauce and stir.  Add cooked rice to pan and stir into meat and sauce. Sprinkle Cilantro on top or stir into rice mixture. Bake at 350 degrees for 30 minutes.  Then top with cheese and bake an additional 5 minutes until cheese is melted. Serves 5 people.

Hummingbird Cake

1 spice cake mix
1 1/2 cup vegetable oil
3 eggs
1 jar of Cream Cheese frosting
8 oz of Crushed Pineapple, drained
2 bananas, chopped
1 cup Chopped Pecans

Mix cake mix with vegetable oil and eggs.  Mix in crushed pineapple, bananas, and pecans.

Bake at 350 degrees for 40-45 minutes, until toothpick comes out clean.

Let cake cool and then frost with Cream Cheese Frosting.

Strawberry Cream Pie

1 box Strawberries, washed
1 carton Cool Whip
1 graham cracker pie Crust
2 cups Heavy Whipping Cream
1 box Royal Delights Strawberry Creme Pie Filling

Mix together Heavy Cream with Pie Filling and spoon into pie crust.  Refrigerate for at least 15 minutes.  Slice strawberry and mix with powdered sugar.  Serve pie with strawberries and cool whip.  Serves 6.

Chicken Noodle Soup

Chicken Noodle Soup:

6 Chicken tenders or 3 breasts, cubed
1 stalk Celery, sliced
1 small bag of Baby Carrots, sliced
1 medium Onion, diced
1 bag of Egg Noodles
Salt and Pepper to taste
8 cups chicken broth.

Mix ingredients and cook on the stove in a large pot, until chicken is done and vegetables are soft and heated through. 

Chicken Stir Fry

Chicken Stir Fry:

6 chicken tenders or 3 chicken breasts, cut into cubes
3 tbsp soy sauce
1 bag frozen vegetables
2 tbsp vegetable oil
1 1/2 cup minute rice, cooked

Heat wok to 350 degrees with vegetable oil.  Add cubed chicken and cook until sides are no longer pink.  Lower temperature to 300 degrees.  Add frozen vegetables and cook until soft and heated through.  Add rice and mix all together.  Add soy sauce to taste.  Serves 4.

Italian Meatball Soup

I bought a small shell noodle box and the recipe was on the back of the box:

"4 cups beef  or chicken broth
1 jar marinara sauce
2 cups frozen vegetables
1 cup Small Shells
12 frozen fully cooked meatballs
Combine broth and sauce in large pot.  Bring to boil.  Stir in remaining ingredients.  Boil 7 to 8 minutes until pasta is tender and meatballs are heated through."

Next time I make it, I would double the broth.   I added carrots, squash, and broccoli.  I would add more vegetables.  But overall, pretty good.  I also sprinkled Parmesan cheese on top.