Thanksgiving is the time when you come together with family and friends to share great memories and food. Staff members and students shared their favorite recipes for this time of the year so that you could enjoy new recipes with your loved ones this year.

Chicken And Noodles

Allyson Squires

Ingredients:

1 can (10 ¾ ounces) Campbell’s Condensed Cream of chicken and mushroom soup

½ cup milk

⅛ teaspoon ground black pepper

2 cups cubed cooked chicken or turkey

3 cups medium egg noodles, cooked and drained

Chopped fresh parsley

Instructions:

Heat the soup, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving.

 Broccoli Rice Casserole 

Lifetime Nutrition Class

Ingredients:

½ cup ( 1 stick) butter

1 large onion, chopped (about 1 cup)

1 package (16 ounces) frozen chopped broccoli

⅓ cup milk

1 can (10 ¾ ounces) Campbell’s Condensed Cream of Chicken Soup (Regular or 98 percent Fat Free)

1 jar (8 ounces) pasteurized process cheese sauce (like Cheez Whiz)

1 ½ cups cooked regular long-grain white rice

Instructions:

Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.

Stir the broccoli in the skillet and cook until it’s tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.

Bake at 350 for 30 minutes or until hot and bubbling.

Pumpkin Bars

Lifetime Nutrition Class

Ingredients:                                                                                              Frosting:

4 eggs                                                                       1 (3 oz) package cream cheese, softened

1 ⅔ cups white sugar                                               ½ cup butter, softened

1 cup vegetable oil                                                   1 teaspoon vanilla extract

1 (15 oz) can pumpkin puree                                  2 cups sifted confectioners’ sugar

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

Instructions:

Preheat oven to 350 degrees F.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an 10×15 inch pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Pretzel Salad

Ms. Price, student teacher for Lifetime Nutrition

Melt 1 stick margarine. Add ⅓ cup sugar and 1 cup broken pretzels (not crushed, but broken well and always use a NAME BRAND, not generic). Bake at 400 for 10 minutes.

Cream 1-8 oz pkg. cream cheese and ½ cup sugar. Fold in 8 ounces of Cool Whip. Add a 20-ounce can crushed pineapple (DRAINED). Mix with above. Refrigerate.

After crust has baked, break up the pretzels and mix with the cream cheese mixture after cooled.