Birthday Dinner

Slow Cooker Beef Stroganoff

 

I got a text yesterday wishing me happy birthday that continued, "I hope you aren't cooking your own birthday dinner!" Well, it turns out that I did cook supper last night. We can have a "birthday dinner" some other time. Yesterday afternoon was busy so I planned a slow cooker meal and tried a new recipe. This one is good enough to share. The recipe is at the bottom.

What I did give myself as a birthday treat was extra time at the piano. I started piano lessons at age 6. And for well over 50 years everything I played was some kind of music written down in a book or on a piece of sheet music. I have stacks and stacks of music and shelves full of books. 

A curiousity you would see on my music shelves was the collection of fake books that I could not play from. If you are not a musician, that just means you only get a melody line and the chord names written in the appropriate place. (These are called lead sheets.) Not a complete written out song. Most fake books have hundreds of songs. I clearly remember buying my first fake book in 1974. The cover has fallen off but I still have it. Over the years I kept adding another fake book to my collection even though I didn't know what to do with them. It's a mystery why I even bought the first one, much less several more.

But it must have been a deeply buried desire to one day be able to sit down and play freely. No need to focus my eyes on tiny little black dots printed on the page. As I have aged, that is becoming hard to do. Buying those books was like planting seeds. Seeds that finally started to grow about two years ago when I started learning new music skills*. Learning chords—even the crazy sounding jazz chords with long symbols. (Easier to play than to read.) And most importantly learning that a lead sheet is a suggestion of a song. I can play it anyway I want to. Change the rhythm, change the chords, even tinker with the melody.

This has become my brain work. I have friends who love jigsaw puzzles, crossword puzzles, Sudoku, cryptograms...all ways to keep our brains working. What I am doing is the same thing in musical form.

I only play for myself, in my own home. There is no goal to play "out" somewhere. It's just for fun. But oh, what fun I'm having! Here is a song I recorded yesterday. I remember hearing it when I was growing up. Some of you might remember this tune, too.

I gave myself quite a gift. The gift of not thinking I was too old to learn something completely new. Yes, this way of playing is THAT much different from reading music. So maybe it's time for you to try something you've always wanted to do. Instead of saying "I'm too old" say "better late than never!"

Now on to what was cooking in the slow cooker while I spent most of the morning at the piano. Beef Stroganoff is a perfect slow cooker recipe. The meat was so tender when it was done. It's close to how I usually cook stew meat (cubes of beef you can buy already cut up at the grocery store.). This recipe has more seasoning which upped the flavor. And the sour cream added richness.

Because we are a household of two, before I added the sour cream, I put half the cooked meat into a freezer container to save for later. You really cannot freeze it successfully after the sour cream is added. The sour cream will separate or curdle when it's thawed and reheated. When we are ready to have it another night, I will thaw, heat and then add the sour cream. Or, it would also be fine with NO sour cream.  You just can't say you're having "stroganoff" for dinner that night. It's the sour cream gravy that makes it stroganoff.

SLOW COOKER BEEF STROGANOFF

1 (10-1/2 oz.) can condensed cream of mushroom soup

3 cloves garlic

1 tablespoon Worcestershire sauce

1 envelope dry onion soup mix

8-oz. sliced mushrooms (I used baby Bellas)

1 medium yellow onion, diced

2-1/2 lbs. beef stew meat, cubed (I buy this already cut into cubes)

1 cup sour cream

16-oz. egg noodles

In your slow cooker, mix cream of mushroom soup, garlic, Worcestershire sauce and dry onion soup mix until blended. Add diced onions and mushrooms and stir. Add stew meat and mix until coated in the soup mixture.

Cook on LOW for 6-8 hours. (I cooked mine for 9 hours because of my schedule.)

When it's done, skim off any excess fat, then mix in sour cream.  

Serve over cooked egg noodles.

You can't get much easier than this. I will say that when I first took the lid off the slow cooker and added the sour cream, I thought the gravy was too thin. But I let it sit that way while I cooked the noodles. From the time I started heating the water to boil the noodles until they were done and drained was about 20 minutes. And by then, the gravy looked much more like "gravy." 

If you read the blog you saw that I saved half the recipe for the freezer BEFORE I added the sour cream. And we still have enough left for supper tonight. I don't mind leftovers for one night. More than that is too much!

This recipe came from Easy Family Recipes. You can find her excellent website online or follow her on Instagram, like I do. The recipes are just like she says—easy. 

*I joined this online piano lesson site 3-1/2 years ago. It has been more than I hoped for.

All Things Pumpkin

My friends and I needed some post-hurricane time to visit, to compare notes of our damage which ranged from "none" to "significant." So I invited everyone here for lunch. I promised it would be "all things pumpkin" since it's nearly Halloween. And I told them it would all be very simple. We just needed to be together.

Turns out it was a good thing simple was my original plan. I had two extra kitchen helpers yesterday while I was getting ready. These two plus their mom are here for the week. That's always fun.

And it's always interesting to see how they view the world. I told a friend yesterday if I were ever in need of an album cover for my music, this photo would be my choice. My own piano practice will resume next week.

And now here is my complete "all things pumpkin" menu. 

I think it's a good sign that we all had such a pleasant time that I never ever thought about making photos of any of the food. But I'll share the recipes. We enjoyed appetizers on the porch while everyone gathered. I had grand visions of making the pumpkin shaped brie I made last fall, or even a pumpkin dip. But then I needed something even easier.

Boar's Head makes a great pumpkin pie dessert hummus. I put it on a platter with cinnamon pita chips and pretzel squares. And on another platter I made my new favorite appetizer. It's also the quickest one I know to make.

EASY APPETIZER

Take Boursin or Alouette cheese (any flavor) and let it soften a bit. 

Then use the back of a spoon to spread it thin on a platter. 

Sprinkle with crushed pistachios (the roasted, salted kind)

Drizzle with honey. 

Serve with Wheat Thins or other sturdy crackers on the side.

ORANGE JUICE SPRITZER

1 (12-oz) can frozen orange juice concentrate, thawed

2 cups cold water

Juice of 1 lemon (about 2 tbsp)

2 (12-oz) cans cold Seven-Up (or other lemon lime soda)

orange and lime slices for garnish

Mix concentrate and cold water. Add lemon juice. Gently stir in soda just before serving. Serve over ice  in glasses. Garnish with slices of orange and lime.

Makes 12 half-cup servings

When I invited everyone it was chilly weather and chili sounded perfect. Yesterday turned out to be a warm but I stuck with my plan. This is quick to make, I made a double batch on the stovetop the morning of the lunch. I did measure my spices out the day before to simplify things. This chili was Mommy's standard slow cooker meal for after trick-or-treating with her children. I first posted it here in 2011 when Little Sister was a baby. She's a teenager now. And we are still using this recipe.

TURKEY, WHITE BEAN, PUMPKIN CHILI

2 lb. ground turkey 

1 teaspoon olive oil

1 small onion, chopped

1-1/2 teaspoons minced garlic (I use the jar kind)

2 teaspoons cumin

1/2 teaspoon salt

1 teaspoon chili powder (more or less, to taste)

1 teaspoon oregano

2 bay leaves

1 (15-oz) can pumpkin puree (not the pie filling kind)

2 (15-oz) can great northern beans, rinsed & drained

1 (4-1/2 oz) can chopped green chiles

2 cups chicken broth (sometimes I add a little more)

Optional toppings: sour cream, shredded cheddar cheese, minced cilantro, etc.

Heat large skillet over high heat. Add turkey and cook, breaking it apart, until done, about 5 minutes. Add to Crockpot. Add oil to skillet, then onions and garlic. Saute about 3-4 minutes. Add cumin and saute another minute. Add to Crockpot.

Add beans, pumpkin puree, green chiles, chili powder, oregano, salt and bay leaves. Stir to mix. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.  Remove bay leaves before serving.

If you want to skip the Crockpot, make it in a large pot on the stovetop. Bring to a boil, then reduce heat to low. Cover and cook for about an hour or so, stirring occasionally.

And this dessert is a favorite that friends of mine made years ago when they hosted a bridal luncheon for my older daughter. We loved it and have been making it for nearly 20 years now. It's another "make the day before" recipe.

PUMPKIN CRUNCH

15-oz. can pumpkin puree (not pie filling)
12-oz. can evaporated milk cup sugar

3/4
3 eggs
1/2 teaspoon cinnamon
1 box yellow cake mix
1 and 1/2 sticks butter, melted
1 to 1-1/2 cup chopped nuts

Mix pumpkin, evaporated milk, eggs, and cinnamon thoroughly and pour into a lightly greased 9x13-inch baking dish.
Sprinkle dry cake mix (straight out of the box) over pumpkin mixture. Pour melted butter over cake mix. Sprinkle with chopped nuts. Bake 1 hour at 350º. Let cool completely

Topping:
1 8-oz block cream cheese, softened
1 box powdered sugar
1 8-oz container Cool Whip

Using a hand mixer, blend cream cheese until fluffy. Mix in powdered sugar. Then mix in whipped topping. Spread over cooled pumpkin cake. Refrigerate. Cut into squares to serve. Can sprinkle lightly with cinnamon or chopped pecans to garnish. (I never do this part.) 

And there you have it—an entire menu of pumpkin foods. Appetizer, entree and dessert. 🎃

Yesterday was a reminder for me that hospitality is about the time spent together. Even if you are stepping over toys on the floor and eating on paper plates. I had to keep it easy yesterday. I was making grilled cheese sandwiches for the little people while my friends were chatting on the porch. But it was all just as it should be. A relaxed time to get together. 

And one last pumpkin themed food. Jecca made these fun quesadillas for little people's dinner one night. It's too cute not to share.

Odds are I won't post next week, so it's time to say....

Hurricanes Are Fattening

Easy Vegetable Soup

Stress eating anyone? Has it happened to you? I'm finding it hard NOT to be stressed right now. We are still trying to get things done post storm—along with everyone else who needs contractors and tree services and insurance adjusters at the same time. Again, I am so aware that we are okay. We are the lucky ones. But it still has be be dealt with.

Every time I make the 30 minute trip into town, I ride through winding wooded country roads. I knew the storm blew hard through there. But after a couple of weeks, it looks even worse. But the green leaves are falling and the leaves on the downed trees have turned brown and have shriveled, so I can see more now. Huge root balls where big trees were uprooted are in the woods, in people's yards, in public spaces. Big gaping holes, enormous holes are left where the trees pulled up. No doubt what color our soil is here. We live in red clay territory.  

The news? All disturbing. I only watch the highlights in the morning now. We can't live in a hole or under a rock, but I can limit how much TV news I see. I think most of us are dealing a little more stress than usual right at this moment in time.

And that's how I found myself doing some major stress eating for the last couple of weeks. Then I visited the doctor several days ago and I had to step on the scales. Standard procedure. When I saw the number, I told the nurse that obviously hurricanes are fattening! She laughed and agreed. Junk food. More snacking because we weren't doing anything else for days. Eating what was the easiest to make, maybe without power. 

So last weekend I made a big pot of my "get back on track soup." The recipe has been on the blog for years. It was a WW recipe.  Over the years, I have tweaked it enough to share again. It's still a very light soup. But it's tasty and it's filling. I don't mind eating it for several days in a row. It really helps me move back into a better pattern. I don't have to think of what "healthy" recipe to cook for a few days. I promised Daddy-O  that while I eat this soup for days, I would make him anything he wanted. He doesn't love soup, but he will eat a small bowl as a side dish. At least I know he's getting vegetables.

EASY VEGETABLE SOUP

1 16- oz bag frozen vegetables for soup
1/2 medium head cabbage, finely chopped
1 medium onion, diced  (or 1/2 large onion)
1 15-oz can cut green beans, drained
1 28-oz can crushed tomatoes
1 pkg dry Ranch Dressing mix (all I had this time was dip mix)
1 tomato can full of water (swish to get all of the tomatoes) that's about 2 cups

1-quart low sodium chicken broth 
freshly ground black pepper, to taste 

Put all ingredients into a pot. Bring to a boil. Lower heat and simmer for 45 minutes or longer, until vegetables are as tender as you like them. We like ours cooked longer, until the cabbage is very tender. This time I probably let it simmer a little over an hour.

There is no meat in this. (Much to Daddy-O's dismay.) You can certainly add some. I have added cooked chicken, leftover roast, etc. But when I'm in this "less is more" mode, I prefer just the vegetables. In my mug of soup, I like to crumble two saltine crackers into it. That's how we ate soup growing up, so for me it's comfort food.

And last night I enjoyed "comfort food" for my soul. We had a concert at our church that had been scheduled months ago. The college students who sang had just gotten back to campus after it was closed for a couple of weeks to get things up and running. I sat in our very old sanctuary (built in 1857), looking at the evening sun stream through our beautiful stained glass windows and listened to the rich harmonies of old hymns. And I let the words "peace like a river...love like an ocean" seep into my being. 

 

What A Difference A Day Makes

Wednesday morning, Sept 25

 

Like so many people in our state and our neighboring states, last week didn't end like it started. I have photographed this barn hundreds and hundreds of times for years. I've documented the sunrise in all seasons. When I walk into the kitchen each morning to get coffee, the old barn and the sunrise is my first view of the day.

Saturday morning, Sept 28

Then on Friday morning my sky view was unlike anything we had ever seen. Hurricane Helene blew right over us. Here. Hundreds of miles from the coast. In a place where hurricanes don't exist. Until last week.Typically by the time a hurricane makes its way this far inland, it's no longer a hurricane. The storm has lost most of its fury and we might get rain and wind. Not this time.

We were lucky. I almost didn't share the photos of this barn because our damage looks minor when you see what happened in North Carolina. We have watched in horror at the complete destruction others are dealing with. Communities are trying to figure out how to get children back to school. Our schools here start next week, two weeks post storm. Just north of us, they are digging wells at schools to provide water in hopes of reopening in a few more weeks.

We have more significant damage across our farm. Barns will have to be torn down. Roof repairs need to happen. But our house was untouched. And we had a generator that ran for a week. We were among the lucky ones. I only want to say how quickly things can change. In ways that we can't predict. 

Everything is  better with ice cream.

Now on to kitchen things. My cooking keeps getting simpler and simpler. And the internet provides endless possibilities of 2 and 3 ingredient recipes. I am fully aware that these shortcut recipes are not gourmet kitchen creations. But they are tasty. Good enough to make again. Some days "good enough" is as all I require.

Apple Spice Cake

This quick cake popped up a couple of times in the last few weeks. I had a can of apple pie filling in my pantry that needed to be used sooner rather than later. (Can't remember why I bought it a year or so ago.) I made this the day before the storm not knowing it would be our treat for days while the power was out.

The original used nothing but a box of spice cake mix and a can of apple pie filling. It reminded me of the Pumpkin Spice Muffins we have made for years. I had to adjust to use what I had on hand. Here is what I did:

APPLE SPICE CAKE

1 box yellow cake mix

1 teaspoon apple pie spice

1 can apple pie filling

about 1/2 cup water, enough to be able to blend ingredients

Blend the apple pie spice into the dry cake mix. Cut the apples in the canned filling into bite-size pieces. If the apples in the brand you have are soft, you could mash them up. 

Stir pie filling and water into the cake mix. Spoon into a greased 2-qt baking dish. Bake at 350º for 30-ish minutes. I watched until it got brown on top.

Sometimes I do have spice cake mix on the shelf. But the yellow cake and apple pie spice was great. You could use pumpkin pie spice, too, or even cinnamon with a little nutmeg. USE WHAT YOU HAVE!

The original recipe didn't even use water. I could not even get the cake and pie filling mixed, so I added water, about 1/2 cup, like the pumpkin muffins. Enough to mix things together. It's still a stiff batter. I just realized you could copy the pumpkin muffin recipe even further and make muffins. 

Also keep this recipe in mind if your circle includes anyone with an egg allergy. No eggs here!

And then last night Mother Nature brought us another unexpected event. But this was a wonderful one. Way down in the Deep South we got a glimpse of the Northern Lights. 

The Grandmother Gig Greatest Hits

 Yes, I'm still here. Just staying busy. Or moving slower as I get older, therefore not getting as much done. Both poor excuses for not posting. But this morning as I was looking in the recipe index here I realized I need to keep up with sharing new recipes. It is easier for me to find them again here than it is to remember where I found the recipe originally.

But before I actually share a NEW recipe, I'm going to repost a blog from over a decade ago. Tomorrow is the first day of fall. The pumpkin farm down the road from us opens today. Mommy's family arrived here last night (fall break for them) and she was telling me she took pumpkin bread to her new neighbors. 

So here are some of my favorite pumpkin recipes. There are others on the blog that are also good. Pumpkin Pie Twists. Pumpkin Angel Food Cake. Pumpkin Ring Cake. Turkey Pumpkin Chili. I like them all, but you can't go wrong with these that I've been making for many years. The post below is also a reminder of how long I've been doing this blog!

Sunday, October 9, 2011

The Frost Is (Almost) On The Pumpkin

It's that time of year. Pumpkin spice lattes are back at Starbucks. Look for pumpkin ice cream at Trader Joe's. It's time to make pumpkin pies, pumpkin cake, pumpkin muffins, pumpkin anything. I like it all.

I made these two loaves last night to take to church this morning for the before-Sunday School coffee time. Both daughters have made this recipe many times. When Mommy taught kindergarten, she took it for snack time when they were talking about "fall things" and all the five-year-olds loved it.

If you make it in 8-inch foil pans, you can get three loaves from one recipe--one for you and two for giving. And it freezes well.

Pumpkin Bread

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup vegetable oil
2/3 cup water
4 large eggs
1 (15-oz.) can pumpkin

Stir together flour and remaining ingredients in a large blow until smooth. Divide batter evenly between 2 greased and floured 9-inch loaf pans.

Bake at 350 degrees for 50-60 minutes, or until wooden toothpick inserted into center of each loaf comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

OR you can divide between three 8-inch foil loaf pans and bake for 45-55 minutes, or until done.


And because I like autumn and pumpkins so much, I'll share another favorite recipe. No photo of this one, because I haven't made it yet this year. But trust me, it is a wonderful dessert. We had it first when a friend served it at a bridal luncheon for Mommy. Even people who say they don't like pumpkin, like this one. Just don't tell them what it is until they have tasted it!

Pumpkin Crunch

(15-oz) can pumpkin
(12-oz) can evaporated milk
3 eggs
3/4 cup sugar
1/2 teaspoon cinnamon

Lightly grease the bottom of a 9x13-inch dish. Mix the above ingredients and pour into dish.
Sprinkle 1 box Duncan Hines Yellow cake mix (dry, right out of box) over pumpkin mixture.
Melt 1-1/2 sticks butter and pour over cake mix.
Sprinkle 1-1/2 cups chopped nuts over the butter.

Bake 1 hour at 350 degrees. Let cool completely.

Topping:
1 box powdered sugar
8-oz. cream cheese, softened
8-oz. Cool Whip
Mix cream cheese and sugar. Then fold in Cool Whip and spread over top of dessert. Refrigerate until serving time. Cut into squares to serve. Sprinkle lightly with cinnamon or chopped nuts to garnish.


Take this to your next church dinner and let people try to figure out what it is. Besides good! And how could I talk about fall and pumpkins and not think about this poem. Remember this?

When The Frost is On The Punkin  by James Whitcomb Riley, 1853-1916 When the frost is on the punkin and the fodder’s in the shock, And you hear the kyouck and gobble of the struttin’ turkey-cock, And the clackin’ of the guineys, and the cluckin’ of the hens, And the rooster’s hallylooyer as he tiptoes on the fence; O, it’s then’s the times a feller is a-feelin’ at his best, With the risin’ sun to greet him from a night of peaceful rest, As he leaves the house, bareheaded, and goes out to feed the stock, When the frost is on the punkin and the fodder’s in the shock. They’s something kindo’ harty-like about the atmusfere When the heat of summer’s over and the coolin’ fall is here— Of course we miss the flowers, and the blossums on the trees, And the mumble of the hummin’-birds and buzzin’ of the bees; But the air’s so appetizin’; and the landscape through the haze Of a crisp and sunny morning of the airly autumn days Is a pictur’ that no painter has the colorin’ to mock— When the frost is on the punkin and the fodder’s in the shock. The husky, rusty russel of the tossels of the corn, And the raspin’ of the tangled leaves, as golden as the morn; The stubble in the furries—kindo’ lonesome-like, but still A-preachin’ sermuns to us of the barns they growed to fill; The strawstack in the medder, and the reaper in the shed; The hosses in theyr stalls below—the clover over-head!— O, it sets my hart a-clickin’ like the tickin’ of a clock, When the frost is on the punkin and the fodder’s in the shock! Then your apples all is gethered, and the ones a feller keeps Is poured around the celler-floor in red and yeller heaps; And your cider-makin’ ’s over, and your wimmern-folks is through With their mince and apple-butter, and theyr souse and saussage, too! ... I don’t know how to tell it—but ef sich a thing could be As the Angels wantin’ boardin’, and they’d call around on me— I’d want to ’commodate ’em—all the whole-indurin’ flock— When the frost is on the punkin and the fodder’s in the shock!

Lake, Family, Food

Tomato Corn Avocado Salad

Finally a new (to me) recipe. It tastes like summer.

  I often have all the ingredients on hand.

It only takes minutes to put together.

We paired the salad I made with Boars Head snack packs 

of meat and cheese and wedges of pita for 

the easiest porch dinner for two before we headed to the lake.

TOMATO, CORN, AVOCADO SALAD

1 large ear of corn--cook and cut off kernels

1 medium avocado, diced

1-1/2 cups diced cucumber

1 cup halved grape tomatoes

2 tablespoons diced onion, red or white

2 teaspoon olive oil

2 tablespoons fresh lemon juice (I used lime)

salt and pepper to taste

Let corn cool. Then toss with remaining ingredients. 

Serve immediately. 

Want a peek at our lake time? Keep reading...

Notice anything new? Lots and lots of green grass. 

We had to replace the lake wall and pier over the winter. 

When that was finisbed, we had to redo the yard!

There was more food on the way for our annual July 4th gathering.

There were cousins everywhere. 

This was only one side of the porch.

It's good to see each other at least once a year.

Our family stayed longer.

Little Lady got to touch her first fish!

And she saw her very first rainbow. 

She had a very special week.

There was lots of lake time.

Thank goodness for the lake. The temps were scorching all week.

Little Brother had the most fun walking by himself between the cabins. 

We can see from porch to porch.

"Goin' to Daddy-O's house. Be right back!"

Storms and rain cooled us off a couple of nights. 

Another family lake stay is in the books.

 

To Cook Or Not To Cook...That Is My Question

Garlic Parmesan Chicken Pasta Bake

I'm getting lazier and lazier about cooking. But eating out brings it's own set of things I don't always want to do—getting dressed, driving to town, waiting on the food, etc. It can take longer to go out for dinner than cooking. So last week I tried a new recipe minutes after announcing I wan't cooking dinner. Cooking seemed to be the lesser effort.

The recipe was good enough that we ate it for two nights, then packed up the last bit and took it to the lake for a quick meal down there. We are getting the lake place ready for family that will head this way in a couple of days.

I found the recipe online—actually its found me. It popped up as I was browsing the 'net. You can check out the original recipe at Bowl Me Over. She has good notes about how she made it. This falls in the comfort food category. 

As I often do, my version of this recipe was based on what I had on hand. I plan to make it again sometime and actually try it as it was written. I'll give you the recipe I found, then tell you how I changed it. I've realize as I'm trying to learn improv on the piano, I've been doing improv in the kitchen for years!

GARLIC PARMESAN CHICKEN PASTA BAKE

1-lb rotini pasta, cooked and drained (save a cup of pasta water)

3 cups cooked chicken, diced or shredded

2-15 oz jars Alfredo sauce

1 cup garlic parmesan sauce

2 cups shredded mozzarella

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 375º. Grease a 9x13-inch baking dish.

While rotini is cooking, mix chicken, Alfredo sauce, garlic parmesan sauce, and half the mozzarella and parmesan. Season with salt and pepper. Stir in the cooked and drained pasta, adding some of the saved water if needed. You want it creamy.

Pour mixture in to baking dish. Top with the remaining cheeses.

Cover with aluminum foil. Bake for 20-35 minutes, or until cheese is melted and bubbly. 

You can broil it for 2-3 minutes to brown the top--but be careful not to burn!

Remove pasta from oven and let rest, covered with foil, for 5 minutes before serving. 

As I typed this recipe out, I realized how much I improvised. I knew I was changing some ingredients because I had to. But I failed to read the part about covering the dish with foil before I baked it! When will I ever learn to read ALL of the recipe!!! Nevertheless, it was good. It would have been a little creamier if I had covered it. Next time I'll know.

Okay. Here are my variations: 

• I had cooked, cut up chicken breasts in the freezer. I thawed them in the microwave while the pasta was cooking.  
• I only used one jar of Alfredo and one jar of garlic parmesan Alfredo sauce.
• The recipe calls for 1 cup of garlic parmesan sauce. Next time I will look for that near the salad dressing and bbq sauces. Evidently it's condiment used for wings.
• I added 1/2 cup pasta water since I didn't have the extra cup of sauce. 
• Since I only had 2 cups of chicken, I added some frozen peas. They were okay, but not sure I would had them again. 
• I only had one cup of mozzarella so I used that and plus one cup of cheddar. 

Because I had cooked chicken in the freezer, this was just a dump it all together and mix recipe. So quick. You could also use rotisserie chicken. Next time I will find the garlic parmesan sauce. An extra cup of sauce would make it nice and creamy. Mine was getting close to being dry. More sauce. Use the foil. Both of those things would have helped.

I think this is a dish my younger grandchildren would like...chicken, pasta, cheesy sauce. Now that you've read how much I changed things up, go try your own variations. If I had found any broccoli in the refrigerator I might have added cooked, chopped broccoli to the dish instead of peas. Like many recipes, it's just a starting place. Make it your own!

We will have family here for the next couple of weeks. Doubt I'll post again for a while. 

UPDATE: When I was at the lake last week, I shopped at a large grocery store nearby. I found the parmesan garlic sauce this recipe actually calls for! It's a sauce for wings. Can't wait to try it again and see if it makes much difference.