NoreensKitchen

Winter has arrived or is coming to most of the country and in my area the temperatures have dipped below freezing at night. The days call for warm winter comfort food. Soup is the first thing that we always think of and today we are sharing three of our favorite pressure cooker soups that everyone loves. These are quick to make, and use simple ingredients that you may already have on hand! Italian style chicken soup, hamburger macaroni or "hobo" soup and a favorite across the board, Senate bean soup! All three quick and easy in your electric pressure cooker! I hope you give all of these a try some time soon! Happy eating! You can find printable versions of these recipes here: Italian Style Chicken Soup: https://bit.ly/31Vwcia Hamburger Macaroni Soup: https://bit.ly/3fljlJ0 Senate Bean Soup: https://bit.ly/3I0KkpK Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are sharing this delicious potato cheese soup that we make in the slow cooker! This is super easy to toss together and it used ingredients that are readily available and that many will already have on hand. This is why I am calling this a Pantry Power recipe! Remember I consider the fridge and freezer pantry as well as the dry pantry. When we shop and store we always have what we need. This one is creamy and delicious and it makes up a super thick soup so you can always opt to add more liquid and in the end I usually do. Creamy, cheesy, delicious and versatile, this soup can be changed up to your liking and I know your family is going to love it! This soup starts with some chicken broth or stock. I buy chicken bone broth but you can use what you have on hand. One box of stock or broth is generally four cups. If you don't keep stock on the shelf, make up some chicken bullion to equal four cups, or I might recommend using 8 cups. Or you can use a combo of water and stock. Depending on how thick or brothy you like your soup, you can adjust to your personal preference. The stock is mixed with one can of cream of chicken and one can of cream of celery soup. I normally don't pull the creamed soups out of the cabinet very often, but this is one of the recipes I do use them. I season this up with more chicken bullion powder, salt, pepper, onion powder and garlic powder. If you have made your liquid up using all bullion then leave out the additional bullion or it may end up too salty. Next goes in a brick of cream cheese, cut into cubes along with some shredded cheddar cheese. Then a 2 pound bag of southern style diced hash brown potatoes from the freezer. If you have a bag of potatoes O'Brien, those will work as well or even a similar size bag of shredded hash browns will work here. Just use your judgement. Don't use tater tots or frozen fries here. But the hash browns will do just fine. Stir everything well. Pop in the slow cooker with the lid on low for four hours. Important to keep this one on low because we have a lot of dairy going on in here that could have a tendency to burn or over brown, should you cook it too high or too long. I also recommend that you give this a stir often. I know this goes against just about every rule for slow cooker, cooking but trust me, stirring will help. My slow cooker runs very hot so stirring often is necessary to keeping things cooking to perfection. I cooked my soup for just around four hours then flipped the switch to warm until I was ready to have dinner. At that point I added a cup of heavy cream and you can add milk, water or more stock if you like and you can add as much as you prefer to get the consistency of soup you like. This soup is very thick when finished. I also added a cup of cooked, crumbled bacon, which you can add at the beginning but I forgot about, in the end, adding it when completed is just fine. No mistakes here! I served my soup with extra cheese, bacon bits and green onion for toppings. My daughters also like a dollop of sour cream which will give this the taste of a baked potato soup. Your choice here. This soup is very versatile. You can use chopped, leftover ham or sliced smoked sausage in place of or in addition to the bacon if you like and I think that will cook up nicely! Adding in some fresh chopped celery and onion at the beginning will enhance this further with fresh flavors and give the soup even more texture. Using the frozen potatoes is a great way to use what you have on hand and if you are like me, we don't use that many fresh potatoes so this is a great way to have potato soup any time we like. I hope you give this creamy, cheesy, slow cooker potato soup a try sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe here; https://bit.ly/3K1th8W Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I thought it would be fun to share some of the awesome kitchen items that my family gave me for Christmas gifts this year! I love each and every one of them and in time they will all most likely make an appearance in my videos! Here are some links to the items in the video if you are interested in checking them out for yourself: iSiler Panini maker: https://amzn.to/3F9RwOm 5 quart glass Kitchenaid bowl: https://bit.ly/3JQuSxX Stainless bowl chute https://amzn.to/3q45f52 Kitchenaid pastry paddle https://amzn.to/3f1NOMb Dash Bundt cake maker: https://qvc.co/32VO10Z Dessert Person cookbook: https://amzn.to/336jNrP Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

HAPPY NEW YEAR!! I hope this finds you all well and happy and having had an amazing holiday season with family and friends! I hope that you have been amply blessed and well loved and continue to be in the coming year! Today we are having a look at my top ten viewed videos of 2021. These were you obvious favorites out of all I made in the past year. I hope you enjoy having another look at what you have helped me to achieve. Without you this will be nothing. Thank you for all of your support in 2021 as well as the past 14 years that we have been making videos. We cannot thank you enough. You can find links to our top ten right here: 10: Classic Deviled Eggs 2 Ways https://bit.ly/3pPQcff 09: Sweet & Sour chicken freezer meal https://bit.ly/3FTGZIr 08: Slow Cooker Meatball Minestrone https://bit.ly/3B7EIa6 07: Easy Garlic Parmesan Breadsticks https://bit.ly/31nme91 06: Homemade Chunky Bars https://bit.ly/3zjPCtj 05: Chipotle Vinaigrette & Marinade https://bit.ly/3zmOZiC 04: Picnic Perfect Macaroni Salad https://bit.ly/3eK9bS0 03: Retro Homemade Chocolate Pudding https://bit.ly/330koeI 02: Ricotta & Mascarpone Cannoli https://bit.ly/3Huzk3F 01: 4 Ingredient Retro Jelly Nougat https://bit.ly/31rS84g Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

The days are getting closer and the time is perfect for mixing up a few batches of our favorite cookies to share with family and friends! Today we are revisiting four classic cookie recipes that are perfect for holiday sharing and eating! These are classics and they will never go out of style! Everyone on your list is sure to enjoy these delicious morsels during the holidays and beyond! I hope you are inspired to give them a try and I hope you love them! You can find printable versions of these recipes here: Classic chocolate chip cookies: https://bit.ly/3IP6Naq Soft Molasses Cookies: https://bit.ly/31YilYl Double raisin oatmeal cookies: https://bit.ly/3IP6I6C Snickerdoodle cookies: https://bit.ly/3oYpHnx Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are sharing some suggested dips that you might consider this holiday season. Each one, in it's own right is perfect for pleasing the party crowd! Each one unique in it's own way and delicious as ever! Classic cold crab dip, hot artichoke and spinach dip, mexican street corn dip and to close everything out, a delicious cherry cheese cake inspired dip served with graham crackers. These dips are all delicious, all different and while some are classic throwback fare, they are all worthy of your attention! I hope that these help to inspire this holiday season and if you give them a try, leave a comment and let us know what you think! Happy Eating and Happy Holidays! You can find printable versions of these recipes here: Hot spinach artichoke dip: https://bit.ly/3m1UNc2 Classic Cold Crab Dip: https://bit.ly/30mELBI Mexican Street Corn Dip: https://bit.ly/34akSgS Cherry Cheesecake Dip: https://bit.ly/32CjouU Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I have been invited to participate in the Holiday Cookie Exchange 2021 by Jenny Gough who is hosting this massive collaboration of over 30 channels! My contribution are these delicious, delicate cherry almond snow drops! So simple to make with a dough that is so soft you can put it right through a pastry bag! But if you don't have one don't worry, this dough is perfect for a cookie press or just for scooping into a delicious cookie! This recipe is from my grandmother and my mother who always made them at Christmas when I was a kid! I hope you give them a try and I hope you love them and I hope you will check out all the participants in this collaboration! Links to everyone below! You can get a printable version of my recipe here: https://bit.ly/3GswpYI Holiday Cookie Recipe Exchange December 10th, 2021 !!! Playlist https://bit.ly/3EJ8SlI Jeni Gough https://bit.ly/3D2xN2B Mennonite Farmhouse https://bit.ly/3rXLw8F The Bealles https://bit.ly/3Fe2x2t Suttons Daze https://bit.ly/3IugJpA Linda's Pantry https://bit.ly/3itxlCE In The Kitchen With Karen https://bit.ly/3D8q4Qx Apron Strings https://bit.ly/2ZUz79t Fantail Valley Homestead https://bit.ly/3FcSLxu A Country Life https://bit.ly/3ov0nWk Gregs Kitchen https://bit.ly/3DHRDjA A Good life Farm https://bit.ly/3FhhIYw Souper at 60 https://bit.ly/3DcONTV Prepper Potpourri https://bit.ly/2ZUHGB6 2leelou Creates https://www.youtube.com/c/2leelouPreserves Whippoorwill Holler https://bit.ly/3mmYHvm Homestead Dad https://bit.ly/3F8tVyV Kaye's Favorite Things https://bit.ly/3lTQkI7 Alderman Farms https://bit.ly/3DGZca3 Ormsby Farms https://bit.ly/3EKsfuJ The Hargett Life https://bit.ly/3IuhkHQ Melinda's Messy Sink https://bit.ly/3dH9YCw Big Valley Living https://bit.ly/3rTV8B8 WhiskeyWomanWhisks https://bit.ly/3IFoOrQ Laurens Southern Life https://bit.ly/3oG5DpO Our Biggs Adventure https://bit.ly/3Gy2CxP Little Family Living https://bit.ly/3rRRkAv Mott's Hill Homesteaders https://bit.ly/3EKsW7e Watts Up Family Home https://bit.ly/3pH9IJE Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are going retro! When Rick and I were kids, our favorite candy bar was the good old, Chunky bar! One big square of chocolate that was divided into four smaller squares full of salted, roasted peanuts and raisins. You could get them with just peanuts, just raisins or with both and while you can still find Chunky candy bars today, they are just not the same as when we were kids. My guess would be the original company changing hands more than once, switching to substandard ingredients to save the bottom line and increase profit and all the same reasons everything is different than when we were children. Today we make our own! I know you will love them. Come take a trip down memory lane, just in time to share the love this holiday season! These start off simple and just get easier! I am using some milk chocolate chips, dry roasted, salted peanuts and regular, run of the mill raisins. Melt the chocolate and toss in the nuts and raisins. Stir well and then spoon into ice cube trays. You can, alternatively use a silicone mold intended for brownie bites, but I wanted to keep this really simple and super affordable. I didn't want anyone to think they absolutely needed to purchase anything special to make these delicious morsels. Heck, you don't need molds at all! simply scoop onto a cookie sheet and allow to set up then you have some delicious, fruit and nut clusters ready to give and share! These are wonderful, they taste just like we remember and we will be giving these away in our treat boxes this year. I hope you will consider giving these a try for the holidays or anytime! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3y4CCqQ Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

The holidays are here! How excited are you for Christmas and New Year's to come? With those in mind today we share a super quick and easy dip that really should be considered a pantry pull! Delicious raspberry jam and pickled jalapenos from the shelf and a brick of softened cream cheese from the fridge come together to make this delicous dip that can be served with crackers or corn chips or tortilla chips. Even some sliced baguette would be amazing! Who doesn't love bread and cheese with a little spicy jam thrown in? This will hit all the spots! I know you and yours are going to love this one! I have used some raspberry jam and if you can your own, you should use one small jelly jar's worth for this recipe. I also have used some of my home made refrigerator pickled jalapenos. I diced half of them and left the other half in whole slices for texture, but you can feel free to dice all of them or leave all of them whole if that is your preference. I also added a couple tablespoons of the pickling brine to loosen everything up. If you have some frozen or fresh raspberries you can toss in a handful for even more freshness and texture. This really is a place where you can take creative license. Once the topping is all mixed up it was poured over a softened brick of cream cheese and then sprinkled with one sliced green onion for color as well as a few extra slices of pickled jalapeno that I set aside for that purpose. Now all you have to do is get the chips or crackers or bread and a knife for spreading and you are ready to roll. Put this out and watch it disappear. If you are not a huge fan of jalapenos, which I consider to be somewhat mild, especially after having been pickled, simply only use half the amount of jalapenos and use an equal amount of diced red or green bell pepper. You will still have the flavor and crunch of the pepper without the heat. Conversely if you like it on the hotter side, consider using ghost pepper, or habenero pepper instead for a real "knock their socks" off experience! Make this one yours and make it to your taste. I also think this would be delicious using either apricot or pineapple jam. You can make this up to a day in advance and store the topping in the fridge until ready to pour over the softened cream cheese. That way it makes things easier if you are carrying this somewhere to share! I hope you give this raspberry jalapeno dip a try this holiday season or anytime and I hope you love it! Happy eating and happy holidays! You can find a printable version of this recipe here: https://bit.ly/3Exau23 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2021 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Christmas is only a few weeks away and we all know what that means! Let the holiday videos begin! Everyone loves the holiday series and I hope this year will be no exception. Today we open the season with a compilation of some favorite holiday cheese ball recipes that I have done over the years. Next week we are hitting the ground running with all new recipes and some tried and true favorites that will be updated. Look also for a fabulous collaboration that will be taking place with over 20 different channels in just about a week's time! I hope you enjoy this video and everything to come! You can find printable versions of these cheese ball recipes here: Classic Smoky Cheddar Cheese Ball: https://bit.ly/3Emxkcp Beefy Monterey Jack Cheese Ball: https://bit.ly/31wmGkI Really Retro Pineapple Cheese Ball: https://bit.ly/3rzorc3 Zesty Bacon Ranch Cheese Ball: https://bit.ly/39PNMWg Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

The time is getting nearer! Thanksgiving is this week and with that in mind I thought that today's video should feature some quick and easy no bake pie recipes that are quick to whip up, can be made the morning of Thanksgiving, and are easy enough to task a teen with preparing while you may be busy with your bird! Classic, chocolate cream pie, jaunty, pumpkin cheesecake pie and my all time favorite ever, lemon supreme pie! These can all be made with either a graham cracker or cookie crust or with a blind baked pastry crust if you have a little more time, but these work either way and they will be delicious! So have at it, grab some of the ingredients off your pantry shelf and a few out of your fridge or freezer. I use home made whipped cream all the time for my pie recipes and toppings, but you should feel free to use a standard container of frozen/thawed cool whip if that is your preference. Whatever works for you is a great time saver and it will be just as delicious! I hope you give these no bake pies a try for Thanksgiving day and beyond! Happy Eating! You can find printable versions of these recipes here: Lemon Supreme Pie: https://bit.ly/3HCSIfA Pumpkin Cheesecake Pie: https://bit.ly/32FXZAa Classic Chocolate Cream Pie: https://bit.ly/3HINXkI Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

We are less than a week out from Thanksgiving day and today I am sharing a compilation of some of my best sweet potato recipes. These are some of my family's favorites all year, not just during the holidays! These are super easy to make, super versatile and extremely delicious! I know you are going to love them! Creamy Scalloped Sweet Potatoes, Savory Sweet Potato Spoonbread and some twice baked sweet potatoes with a crunchy chipotle streusel on top. Try one or try them all, I think you will find them all to be amazing! You can find the printable recipes here: Creamy scalloped sweet potatoes: https://bit.ly/3kNZPrV Savory sweet potato spoonbread: https://bit.ly/3HGAx8L Twice baked sweet potatoes with struesel: https://bit.ly/3x68QSb I hope you give these a try and I hope you love them! Happy Eating and Happy Holidays! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we address stuffing, or dressing whatever you like to call it. Just don't forget to put it on the Thanksgiving table! My mom never stuffed the bird and neither do it. I usually spatchcock my turkey these days for ease and speed. So there is literally nothing to stuff. But these two very different stuffing bakes, one traditional and one gluten free version with sausage and wild rice are very delicious and everyone is going to love them! You don't need to be gluten free to enjoy the rice version and I promise you they will go back for seconds! I hope you will consider one or both of these to go alongside your bird or roast or ham this Thanksgiving! You can find printable versions of these recipes here: Traditional Stuffing Bake: https://bit.ly/3HxAzjw Sausage and Wild Rice Stuffing: https://bit.ly/3ozSkGb Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Sharing more great options. Today 3 of the best pumpkin desserts from our catalog! These are easy and delicious and full of pumpkin goodness! One of the channel favorites is pumpkin roll and everyone loves it. Super easy to make and even if it looks a little scary, you can do it! Next up is our pumpkin cobbler, made with a cake mix and a delicious pumpkin filling! This won't disappoint, you can make this one super quick and have it ready to take as a hostess gift or as a last minute addition to an open house or holiday party. Last is my pumpkin crunch pie. A fantastic pumpkin pie topped with a crispy, crunchy, buttery brown sugar streusel. Fit for a king, and seriously appropriate for your Thanksgiving table! This is just the right amount of different everyone will love! These recipes are tried and true and I have shared them before. This video is a way for me to get them in front of you once again in a condensed form so that you can have the opportunity to consider them for your holiday and celebrations! I hope you give these a try and I hope you love them! Happy Eating and Happy Holidays! You can find printable versions of these recipes here: Pumpkin Cobbler: https://bit.ly/3wI7i0v Pumpkin Roll: https://bit.ly/3naJi2R Pumpkin Crunch Pie: https://bit.ly/3CaVF32 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Are you ready for another Thanksgiving favorites compilation? This week we are focusing on fantastic sides that you might not have considered for your holiday table but once you see them I think you will find them irresistable! We all love the regulars like mashed potatoes, sweet potatoes, stuffing/dressing, green bean casserole and cranberries of some sort. But what about mixing things up a little this year and adding or trying some cheesy cauliflower augratin or some of Rick's sweet and savory baked beans which are always on our holiday table? I have also shared a delicious albeit traditional scalloped corn as well as the fluffiest potato dinner rolls you have ever eaten! If you love the rolls from Golden Corral, then you are going to love these! You can find printable versions of all these recipes here: Rick's sweet and savory picnic beans: https://bit.ly/3bXwvKs Cheesy Cauliflower AuGratin: https://bit.ly/3mVjwzq Old Fashioned Scalloped Corn Casserole: https://bit.ly/3oc4mFu Fluffy Potato Dinner Rolls: https://bit.ly/3wqbLVr Purchase my Make Ahead Thanksgiving Cookbook: http://bit.ly/2zHyjUD Download my free Budget Friendly Thanksgiving cookbook: https://bit.ly/3pQFRxk Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

USE THIS LINK TO GET YOUR FREE TURKEY AND $100 OFF!! https://bit.ly/2IaoZ3O Plus Promo Code TURKEY 100 This is a deal too good not to share! Tomorrow, November 5, 2021 is FREE TURKEY FRIDAY! Sign up to get your first Butcher Box and not only will you get a free turkey worth up to $40 with your first delivery, you will also get $100 credit that will be good for $20 off your next five box orders! How awesome is that? Quality, grass fed, grass finished beef, free range chicken, crate free raised pork and sustainable wild caught seafood, delivered right to your door and free turkey in time for Thanksgiving and the holidays! Butcher box makes it their mission to make good quality meat accessible to everyone, but supporting small farms who raise good quality meats that are grass fed and range free. This means that you might be paying a little more for your meats, but its better quality and better for you and your family. Considering the cost of some meat in the stores right now this is quite a bargain! Please consider using my link above to get your first box and your free turkey along with your $100 credit for $20 off you next five orders! I know you will not be disappointed. I know I never am with their meats. Their beef is fantastic, their chicken superior, their pork chops are off the charts and their bacon! Oh their bacon! It's just amazing! When you sign up to be a Butcher Box customer you get inside offers and emails alterting you to sales that others will not be able to take advantage of! I hope you will consider giving this a try and think about your local grocery store. Have you seen a lack of holiday turkey and ham? Butcher Box has you covered! They have all your needs for your holiday table and you can have peace of mind knowing that all the meat you receive has been treated with respect and care. I hope you give Butcher Box a try and I hope you love it! Happy Eating! FTC DISCLAIMER: Butcher Box has given me a free box of their delicious meats as well as a free turkey and when you use my link to sign up and make a purchase, I will receive a small commission and it will cost you nothing. We appreciate that you would love to support our channel and social media presence by using the link, but there is no obligation to do so. Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

#Thanksgiving #PumpkinPie #HolidayRecipes November 3, 2021 Classic pumpkin pie is a Thanksgiving table essential! It's also a great pantry recipe to have because the majority of the ingredients come out of your dry pantry and cupboard and the eggs come from your extended pantry, or refrigerator! This is a holiday classic that everyone needs a good recipe for! Mine has a couple of twists that take this from good to great! The addition of one extra eggs adds a richness and thickness to the custard that is delightful and swapping out the granulated sugar for brown adds a fabulous earthy depth of flavor that only comes from that molassasy sugar. I know you are going to love this one! I am using the pumpkin that we cooked in our pressure cooker in a previous video. In case you missed that one you can watch it here; https://bit.ly/2YbS4DU If you are using canned pumpkin then you will need to use one 15 ounce can of solid pack pumpkin and not pumpkin pie mix. If you are using your own home prepared pumpkin puree then you will need just about 2 cups. The rest comes off your pantry shelf like one can of evaporated milk, some sugar, vanilla, pumpkin pie spice and salt. Eggs go in as well and I am using three instead of the customary 2 and if you really want a custardy pie, toss in four eggs for fun. It will be fine! To see how I make pumpkin pie spice: https://bit.ly/3CF1Eya I have used a basic pie crust. You can use the refrigerated type or the frozen type, it's up to you. My favorite pie crust is my cream cheese pie crust recipe that you can find here: https://bit.ly/3CO5F3q This pie bakes up so beautifully. Mine took 1 hour in a 350 degree oven. I checked it at the 40 minute mark and tested it with a knife. It was not done at all. At this point I returned it to the oven but put a pie shield on my crust so it would not over brown. Pie shields are a great item to have in your kitchen, especially this time of the year when pie baking is at it's peak. If you don't have a pie shield, you can easily fashion one from strips of aluminum foil. You will know your pie is done when you pierce it with a knife and see no signs of liquid and the center is ever so slightly jiggly. Remove it from the oven and allow to cool completely on a rack before placing in the refrigerator. You should let your pie cool for at least 2 hours before slicing and in my opinion, pumpkin pie is best served chilled with fresh whipped cream, but you should enjoy yours the way you like it most. Admittedly it is delicious ever so slightly warm. I hope you give this classic pumpkin pie recipe a try with my couple of twists and I hope you love it! Happy eating! Get a printable version of this recipe here: https://bit.ly/3pZocGu Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

November 1, 2021 As of the posting of this video, Thanksgiving is only 24 days away so I thought it would be a fun idea to start re-editing some of my most popular holiday material into fresh videos for those who are new to the channel and who might be facing making their own holiday dinner this year for the first time or for the first time in a long time! Today I have compiled a video that shares my homemade turkey brine, that is giftable, as well as how to brine your turkey and roast it to juicy perfection! So simple, yet so delicious! Remember if you like the video please like and subscribe and hit the bell to get notified everytime we upload a new video! Get printable versions of these recipes here: Turkey brine gift in a jar: https://bit.ly/3BHlDLy How to brine a turkey: https://bit.ly/3buKaZp How to roast a turkey: https://bit.ly/3EB3HUB I hope you give this technique of brining and roasting a turkey a try this year and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we begin our Thanksgiving series for 2021. Approrpiately we are calling this A Pantry Shelf Thanksgiving. We are going to share recipes that you can make from pantry staple ingredients to share for your Thanksgiving and holiday meals this year. Due to circumstances beyond everyone's control, we are all experiencing some different times. Supply chain breakdowns, inflation, rising gas prices and food shortages due to labor cuts, manufacturing slow downs and more. It is our hope that this series will help everyone think outside the box but still be able to make a delicious meal and share it with family and friends. To start off we present this 3 can cranberry relish that will really satisfy those cranberry lovers as well as provide a delicious foil to all the rich and delicious items that we expect you will be laying out on your holiday table! This recipe is a bit deceiving. Yes it has three canned ingredients, but that is not where it stops. Canned, whole berry cranberry sauce is blended with drained mandarin oranges and either crushed pineapple or pineapple tidbits as well as some dried cranberries, golden raisins and pecans or walnuts to create this amazing compote that when the dried fruit fully hydrates, it will create a thick and delicious, chutney like condiment that will be the perfect accompaniment to your roast turkey, chicken, ham, lamb or prime rib roast. I know it may seem a bit off the beaten path for me to use so many canned ingredients, especially for a holiday recipe. The times call for a bit of creative thinking and since most of us do not live on farms and we must rely on what we have available to us sometimes we will need to go a different route. This is true in 2021 more than ever in my life and in many of yours. Maybe you don't want to cook your cranberry sauce from scratch as I do, most years, and that is all well and good! I think this is a great way to amp up a plain old can of cranberry sauce to a whole new level and I know that your family and friends are going to love it! Nobody has to know it came out of a can if you don't want them to! I hope you give this idea for a pantry style 3 can cranberry relish a try this year for your holiday table or anytime and I hope you love it! Happy Eating! You can find a printable version of this recipe here: https://bit.ly/3Ct3H8D Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today we are sharing this awesome alternative to a yeast sandwich bread. No yeast sandwich bread is like a quick bread. It is very simple to make with pantry staple ingredients and its a great way to get some bread on the table should you either have run out of yeast or find your yeast has died or you simply cannot find yeast. This is a substantial loaf and it's a bit heavier than a yeasted version of sandwich bread but it is no less delicious! This is a great way to dip your toe into bread making if you have been reluctant or overwhelmed at the idea of trying to bake bread on your own. There is no time like the present to give this a try! This no yeast version of sandwich bread is technically a quick bread. Very reminiscent of Irish Soda bread but it is much softer, with a much tigher crumb and it has a bit of sweetness to it. Perfect for toasting or just making a delicious sandwich. This is going to be right at home next to your over easy eggs as it is for your tuna salad sandwich. It's also a great option to have in your recipe box for times when we are looking at limited resources. This is a batter bread and it mixes up as you might expect, like a batter. All purpose flour, blended with salt, sugar and lots of baking powder! Not baking soda. Baking powder is our leavening agent here and it does the job nicely. Milk and oil are used as our liquids. You can choose to use refrigerated milk or any type of milk you like, canned milk such as evaporated milk that has been cut with water to the recommended rations will work fine here, just as any type of plant or nut milk, will do the trick. I have used sunflower oil but you can choose any type of oil such as olive, avocado or canola. Everything gets put in the bowl and mixed up well. I am using my mixer today but you can easily do this by hand. It may take a bit longer to achieve that smooth consistency to the batter than it would with the mixer but still it can be done without much extra effor. A hand mixer might also work well here. I prepared a standard, 9x5 inch loaf pan with cooking spray and lined it with some parchment that extended over both long sides as a way to later assist with getting the finished loaf out of the pan after it is baked. I also sprayed the parchment. The batter is poured into the prepared pan and evenly distributed. I like to tap the top of the batter with a silicone spatula to be sure to smooth it down as best as I can this will help to give the top a nice finish. Into a 375 degree oven for between 40 and 55 minutes. Mine baked for 20 minutes at which point I checked it and it was nicely browned on top. So I placed a piece of foil on the loaf and returned it to the oven for the remainder of the cooking time. At the 40 minute mark I tested the loaf with a skewer and it was still a bit wet so I returned it to the oven for an additional 10 to 15 minutes. Once done, I tested it and removed it from the oven and left it in the pan on a cooling rack for 10 minutes. I removed the loaf from the pan and removed the parchment from the loaf and allowed it to cool for a hour before slicing with a serrated knife. This will slice very well once completely cooled, but it sliced just fine when it was a little bit warm. We toasted a couple slices after we finished the video and it was delicious with some butter on it. This bread will be great used for sandwiches, next to eggs for breakfast or as French Toast or even a PB&J anytime. I hope you give this no yeast sandwich bread a try sometime soon and I hope you love it! Happy eating! You can find a printable version of this recipe here: https://bit.ly/3GvBQXy Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing how easy it is to cook fresh sugar or pie pumkins in the pressure cooker to get that delicious pumpkin puree that we all need for holiday pies, breads and other pumpkiny things. It is so easy to cook up fresh pumpking and make your own puree you won't even believe it. Yes you can do it in your oven by baking them for around an hour, but the pressure cooker makes things so simple and if you have one, then why not use it! I think you will see that this is a great way to have the pumpkin you need this year! Reports are saying that canned pumpkin is going to be at a premium this year and may well be in a shortage due to a number of factors, including but not limited to supply chain issues, raw materials shortages to make the cans as well as crop failures due to both drought and late harvest. These things are stemming from the current world situation. So let's make our own and get ahead of the curve! I used one small sugar pumpkin also sometimes called pie pumpkin. These can be found in the produce section of your grocery store near where they sell the decorative gourdes and Indian corn. These small pumpkins are sweet and less fibrous than the typical field or "Jack-O-Lantern" pumpkins that folks like to carve this time of year and the smaller ones are more flavorful. You can cook the large ones but they are not very good. Super stringy, spongy and not a lot of flavor. So be sure to get the right kind. I have cut my pumpkin in half using a large, sharp knife and cleaned out the seeds and fibers. I will be roasting those later for a treat. Then I cut the pumpkin up into wedges to make it fit in my 6 quart pressure cooker better. I have a 10 quart version that I could have easily popped two of these pumpkins in but did not feel like getting it down. This 6 quart sits on my counter everyday so it's just easy to grab and use. I used the basket insert and placed all the cut pumpkin in that. Added 2 cups of water to the vessel then popped on the lid. Made sure the valve was set to pressurize and not vent and then programmed it on the vegetable setting and then on the longer time for 10 minutes, which turned out to be perfect. I allowed the machine to come up to pressure then cook then I quick released the steam and transferred the cooked pumpkin to a bowl and removed the rind. I was able to mash the pumpkin with a fork to a beautiful consistency. No need for the masher or even an immersion blender! I am storing my pumpkin in a mason jar and this one rendered exactly 1 pint or 2 cups of puree. This is just the right amount for one pie and equivelent to what would be in a can from the store. This will stay fresh in the refrigerator for up to a week. I also like to freeze my fresh pumpkin puree in ziplock freezer bags in recipe sized portions . Just lay flat, squeeze out the air and freeze flat for easy storage. These will keep in your freezer for up to six months. I hope you give making your own fresh pumpkin puree in the pressure cooker a try sometime soon and I hope you love it! Happy eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am coming at you with another quick and easy but delicious pantry shelf recipe. This recipe is going to take all it's ingredients from my pantry shelf to make a delicious, homestyle chicken noodle soup that is full of flavor and noodle goodness! This is a great way to start getting used to cooking from your pantry and making your food dollar stretch! Pair this with a tossed salad, a baked potato, some grilled cheese sandwiches or homemade biscuits and you have a satisfying meal that is sure to please even the pickest eater. When times are tough and we have a hard time sourcing ingredients, we can still eat like kings and feed the bellies and nourish the bodies of our loved ones with ease. It just takes a little planning and a little creativity! Can you open a can of chicken noodle soup from your pantry shelf. Yes! Of course you can! However it will take more than one to make the amount we are going to make here and making it with the ingredients we are using we are controlling the over all "extras" that may be found in the processed soup. This is a great way to stretch your food dollar and use leftover grilled or roasted chicken. If you are a home canner use your homemade chicken stock and canned chicken to make this even more "homemade". My goal here is to encourage people who may be seeing bare grocery shelves, and who have never considered keeping more than a week's worth of groceries in their home to expand their thinking and prepare for the future, even if it's just a little. To quell fears and put minds at ease. With just a few ingredients you can eat well and be nourished. This all starts with a quart of stock. I am using bone broth, but you can use canned chicken stock, regular chicken broth, fancy stock, or make up the equivalent amount with chicken bullion powder. To that I have added one large can of chunk white meat chicken, a can of mixed vegetable medley and one small bag of Fideo noodles as well as a selection of spices that I know my family will enjoy. This is simmered until the noodles are soft and served with your choice of sides and toppings or mix ins. I know, on the surface this looks very simple, but sometimes we need to be reminded not to over think and the simplicity in this soup is just beautiful. Who doesn't love sitting down to a big bowl of chicken noodle soup. It calms the soul and feeds the mind as well as the body. There really is something to be said for it. If you want to think a bit outside the box, you can easily take this idea and turn it into a creamy chicken and rice with mushroom soup by leaving out the noodles, adding in some cooked long grain or wild rice and stirring in some shelf stable heavy cream or crema or even a can of cream of mushroom or chicken soup and a can of drained mushrooms. Toss in a splash of sherry as well as a dash of worcestershire sauce and you have something worthy of company! Prefer a chicken tortilla soup? You can leave out the noodles if you like, but leaving them in would be fine. Take away the mixed veggies, add in a can of sweet corn, and a can of tomatoes and green chilies, stir in some taco seasoning and other Mexican spices along with a bit of chopped chipotle chilies and simmer. You can use noodles or rice here, your choice! Top with crushed tortilla chips or if you don't have those, season some corn flakes up with taco seasoning and a little butter, in a skillet! Instant taco-y crunch! Think outside the box to make this your own. What do you have on your pantry shelf that would make a delicious pot of simmering soup that your family would love? I think once you start tossing this around in your brain, you will come up with something amazing! The cost breakdown for this soup as I made it is as follows. I used mostly store brand items: 1 quart of bone broth: $2.56 1 large can chunk chicken: $1.62 1 can mixed vegetables: $0.62 1 bag Fideo Noodles: $0.38 Assorted seasonings: $0.25 Total cost: $5.43 Total cost per serving (6): $0.91 I hope you give this pantry shelf chicken soup a try sometime soon and I hope you love it! Happy eating! Get a printable version of this recipe here: https://bit.ly/3vtE5pp Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing the original pantry meal that I grew up with! My Mom's tuna casserole. This one is a little unconventional but it is delicious. It is simple to make and it is easy enough for your kids to make on their own, with supervision. A great way to put a budget friendly meal on the table that is sure to satisfy both their hunger as well as your desire to save money and pull from what you have. This is a favorite of my father's as well as the rest of my family and I hope that you will find it to be the same for you! I recently put a question out on my YouTube community page, instagram and Facebook and asked if you would like to see some more pantry style cooking and recipe videos. The response was overwhelmingly YES! So here we are. I will be planning to share more practical recipe and information videos including stocking a pantry on a budget as well as fill a request for information about those dates on your food and packages. What do they really mean? I digress. Today we are making a simple, delicious and budget friendly recipe that uses 95% pantry items that you can put together in no time! Tuna casserole is propably something that every mom has made. My mom's is a little different. It starts with a box of macaroni and cheese. I prefer the thick and creamy variety and it is simply made according to the directions on the box. To that .37 cent box of mac and cheese we are going to add one can of cream of mushroom soup, a can of sliced mushrooms, a can of sliced ripe olives as well as two cans of the tuna of your choice. I prefer albacore which is a little more expensive than chunk light which would make this casserole a little cheaper, but the flavor, taste and texture of the albacore is something we prefer over the less expensive variety. We are also going to add 1 cup of shredded cheddar cheese as well as a cup of crushed potato chips. If you don't have chips, use some buttered breadcrumb or some crushed corn flakes that have been tossed in a bit of melted butter. Any of those will give you the crunchy topping you are looking for here. This all gets mixed together, with the exception of half the cheese and the chips. Poured into a baking dish and then topped with the remaining cheese and the crushed potato chips. Then it gets popped in the oven for about a half an hour until browned and bubbly. We serve this with our favorite side which is one can of green beans mixed with one can of stewed tomatoes which adds a great accompaniment to the creamy, cheesy casserole. This will serve six people generously and with the addition of the vegetable side dish and maybe some biscuits or bread if you desire, no one is walking away hungry! The cost breakdown here goes as follows: NOTE: I used all store brand ingredients and they came from Walmart. Great Value Thick and Creamy Mac and Cheese: $0.34 Great Value Cream of Mushroom Soup: $0.57 2 cans Great Value Albacore Tuna: ($1.12 each) $2.24 Great Value Mushroom Stems & Pieces: $1.25 Great Value Sliced Ripe Olives: $0.67 1 cup shredded sharp cheddar cheese: $1.33 1 cup crushed potato chips: $0.25 1/2 stick butter for mac and cheese: $0.34 1/2 cup milk for mack and cheese: $0.18 Total cost: $7,17 NOTE: In the video I mentioned that the cost breakdown was $7.35. I miscalculated on the part of the milk and actually doubled the amount. This breaks down to approximately $1.20 per serving if serving six people. The cost of the vegetable side dish was $1.17 for the whole bowl. In my opinion this is a champion pantry meal that really hits all the notes of being budget friendly as well as being family friendly! If you are not keen on tuna, you could certainly make this casserole with chicken or ham as well! I hope you give this recipe for my Mom's tuna casserole a try sometime soon and I hope you love it! Happy Eating! Get a printable version of this recipe here: https://bit.ly/3mSxlgF Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Instagram: http://bit.ly/12bdqrp Any links to Amazon are, in many cases, affiliate links.

Revisiting some tried and true pantry cooking favorites, that we have enjoyed in our family for years! These dishes are made with ingredients that are often found on our pantry shelves and they are quick, easy, budget friendly and delicious! When your pantry is well stocked, you will never go without and no one will ever go hungry! These are three of my family's favorites and I hope you will give them a try and make them a favorite for yours as well! Links to all the recipes here: Creamy Tomato Orzo: https://bit.ly/3FLdXuV Lunch Lady Chicken and Gravy: https://bit.ly/2YVkAtp Old School Tuna Patties: https://bit.ly/3FSVVqE Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links.

Revisiting some tried and true pantry cooking favorites, that we have enjoyed in our family for years! These dishes are made with ingredients that are often found on our pantry shelves and they are quick, easy, budget friendly and delicious! When your pantry is well stocked, you will never go without and no one will ever go hungry! These are three of my family's favorites and I hope you will give them a try and make them a favorite for yours as well! Links to all the recipes here: Creamy Tomato Orzo: https://bit.ly/3FLdXuV Lunch Lady Chicken and Gravy: https://bit.ly/2YVkAtp Old School Tuna Patties: https://bit.ly/3FSVVqE Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.