YUMMY! My kids request homemade noodles and soup quite often. I usually triple the recipe because my kids like them so much.

Homemade Egg Noodles
1 beaten egg
2 Tbsp. milk
1/2 Tsp. salt
1 C. flour

Mix well. Add more flour or water as needed. Roll out and cut into strips. Cook in boiling water for 15 minutes.

This one is good for anytime, not just on St.Patricks Day. It is a great way to get the kids to eat some broccoli!

St. Paddys Pasta

1/2 C. parsley leaves
1 tsp. oil (olive is best)
1/4 C. prepared pesto
8 oz. mini rigatoni pasta
2 C. broccoli florets

In a food processor or blender, combine parsley and oil. Add pesto and blend until smooth. Meanwhile, cook pasta according to package directions. Add broccoli to water for the last 3 minutes. Drain, reserving 3/4 C. of the cooking liquid. In the same saucepan, combine liquid and pesto mixture. Cook over medium heat 1 minute to warm. Remove from heat and stir in the pasta and broccoli.

Lemon Linguine

8 oz. linguine
3 Tbsp. butter or margarine, melted
1 Tbsp. lemon juice
1 1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 C. parmesan cheese

In a pan, cook linguine in boiling water until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil and lemon pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add cheese and toss.

Mermaid Shells
2 C. large shell noodles
1 C. frozen carrots and peas, thawed
1/2 C. diced ham
1 Tbsp. butter
1 C. spaghetti sauce
1/4 C. half and half

Cook shells according to directions. Add veggies to water the last 3 minutes. Drain well; stir in ham and butter.
In a saucepan, heat spaghetti sauce over medium heat until warm. Stir in half and half and cook to heat through. Divide sauce among serving bowls and place veggie and ham filled pasta shells on top.

Chicken Roll ups

This is a recipe I got from my Mom. I have always loved these, and I'm glad my kids do as well.

Chicken Roll ups
2 C. cooked chicken, diced
6 oz. cream cheese (don't tell my hubby! shhhh!)
1/4 C. margarine, softened
salt and pepper to taste
1/2 c. celery, diced
1/4 c. onion, diced (optional... I use minced onion flakes)
1 egg, beaten
2 packages crescent rolls

GRAVY
1 can cream of chicken soup
1/2 can water or milk

Mix chicken, cream cheese and margarine. Season with salt and pepper. Add diced celery and onion. Unroll crescent rolls; Add a spoonful of mix to each roll and roll up, sealing the edges. Brush with a beaten egg. Bake at 325 for 30-40 minutes or until golden brown. Make gravy by warming up soup and water or milk.

15 Minute Herbed Chicken

This one is WAY easy to make, and I usually have all the ingredients on hand, and my kids love it!

15 Minute Herbed Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
Herbs to taste (I use Parsley, oregano, salt and pepper)

In skillet, over medium-high heat, heat oil. Add chicken and cook for 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk and herbs and heat to a boil. Return chicken to pan and reduce heat to low. Cover and cook 5 minutes or until chicken is done.

Blonde Brownies

Blonde Brownies
2/3 C. margarine, melted
2 C. brown sugar
2 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 lg. eggs
1 1/2 tbsp. water
2 3/4 C. flour
2 C. chocolate chips (mix white, semi, and milk chocolate)

Mix first 7 ingredients together, then add flour. Blend together. Add chocolate chips and stir. Spread into a 9x13 pan. Bake at 340 for 22-24 minutes, until brownies begin to slightly brown on the edges.

**Variation-- omit chocolate chips and frost with your favorite chocolate frosting.