Cherry Crisp Pie

The name of this should be "Easy Peasy Super Fast Cherry Crisp Pie" or "Whoopee! No kids tonight pie!"  This is so quick and easy and yummy!  Okay, so I use the term "pie" here very loosely and really only because I make it in a pie pan.  But that doesn't really matter - it's just GOOD!

I make another version of this with granola cereal that I actually like better but the name of my game is always to try to use what I have on hand and make it work.  This is what I do when I'm out of granola cereal.  I promise when I get some granola cereal to post the other recipe.  ;o)

Ingredients:

1 1/2 cups Quick Oats

1/2 cup brown sugar (packed)

3 TBSP melted butter

2 TBSP all-purpose flour

1 can cherry pie filling (21 oz)

1 pretty pie pan

Preheat the oven to 350 degrees.

In a medium bowl, add the oats, brown sugar and flour and mix it up.  

Drizzle the melted butter all over the oatmeal mix and mix it up again.

Pour half the mixture into your pie plate.

Pour cherry pie filling on top of the oatmeal mixture in the pie plate.

Spread the remaining half of the oatmeal mixture all over the top of the cherry pie filling.

Bake in the oven at 350 for 35 minutes.

Spoon some out onto some cute little dessert plates and let it get all mixed up...yummo!

Italian Chicken Noodle Casserole

We bought some of those pre-marinated chicken breasts and had them for dinner one night. They are pretty yummy! There were 2 breasts leftover and already cooked - so I decided to create something to stretch 2 chicken breasts out to feed a family of 7. I usually fly by the seat of my pants in the kitchen, so here's what we came up with:

2 chicken breasts (I used the pre-marinated kind and pre-cooked)
1 pkg angel hair pasta
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can of sliced mushrooms
1 small can of sliced black olives
1 soup can of milk
2 tsp soy sauce (or teryaki sauce)
2 Medium Onions
2 cloves garlic
Italian Seasoning
Bread crumbs
Olive oil

Preheat the oven to 375

Start a pan of water and cook pasta according to package directions. Drain and pour into 9x13 casserole dish.

While the pasta is cooking, add about 2 TBSP of olive oil, 2 cloves of minced garlic, and 2 diced onions to a skillet and saute until the onions are almost done.

Pour the contents of the skillet into the casserole dish on top of the noodles.

Dice the 2 pre-cooked chicken breasts and add to the casserole dish.

Add drained mushrooms and olives.

In a separate bowl, mix together the cans of cream of mushroom and cream of chicken soups, 1 can of milk, 2 tsp soy sauce, and about 2 TBSP of Italian Seasoning. Mix it up until smooth :o)

Pour the soup mixture over the casserole and mix it all up.

Sprinkle about 1/2 cup of Italian Seasoned bread crumbs all over the top of the casserole.
(I had plain bread crumbs - so I put my breadcrumbs in a sandwich baggie, added a generous sprinkling of Italian Seasoning and some salt - shook it all up and sprinkled that on top of mine)

Drizzle about 1/4 cup olive oil over the top of the bread crumbs.

Bake in the oven for 25-30 minutes uncovered.

This turned out so yummy and creamy!

If I had parmesan cheese, I might have added that in too - but like I said, I was flying by the seat of my pants and trying to figure out how to feed 7 people with 2 chicken breasts and NOT have to go shopping. :o) And feed the crowd I did. They loved it!

To spice it up, you could make a side of tomatoes, olive oil, and diced onions to sprinkle on top, add some fresh shredded parmesan cheese, and serve with garlic bread.