Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

1 10oz package frozen spinach, thawed and drained

2 cups cooked chicken, shredded

2 cups grated chedder cheese

1/3 cup chopped onion

1 Tbsp cornstarch

1/2 tsp salt

1/4 tsp pepper

1 Tbsp soy sauce

1 10oz can cream of mushroom

1 cup sour cream

1 41/2 oz jar of sliced mushrooms, drained

1/3 cup mayonnaise

6-8 lasagna noodles, I used the no boil noodles

1 cup grated parmesan cheese

1 cup chopped pecans

Preheat oven to 350 F. In a large bowl, combine spinach, chicken, chedder cheese, onion, cornstarch, salt, pepper, soy sauce, cream of mushroom soup, mushrooms and mayonnaise. Put a layer of noodles in a greased 9x13 pan. Be sure to overlap the noodles. Spread half of mixture over noodles. Place another layer noodles on top and cover with the remaining mixture. Sprinkle with parmesan cheese, then top with pecans. Bake for 1 hour.

Kid Friendly foods

Overwhelmed with Joy is hosting a kid friendly day today....so here are my picks

Cinnamon Toast....

Toast
Cinnamon and Sugar Mixture.....now I know this sounds simple...but I make my mixture up and leave it in a shaker and it is always ready to go.
Butter

layer bread with butter...sprinkle cinnamon mixture and toast in over on 400 for 10 minutes.


We also do lil smokies and big smokies

hot dogs for big and lil smokies for small
crescent rolls
cheese if desired

For the big ones roll cheese and big hot dog up in roll and bake.....for little ones cut crescents in half and roll up lil smokies....they are always a huge hit at the house....you bake according to crescent roll package...

Southern Peach Cobbler

INGREDIENTS

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.