Shrimp and Feta Casserole

2 eggs
1 C evaporated milk
1 C plain yogurt
8 oz feta cheese, crumbled
1/3 lb swiss cheese, shredded
1 tsp dried basil
1 tsp dried oregano
5 cloves garlic, minced
1/2 lb angel hair pasta, cooked
1 16 oz jar salsa (I used the yummy fresh kind from the produce section of Publix)
1 lb medium shrimp, uncooked and peeled (I used the frozen bag that has about 1 1/2 pounds)
1/2 lb mozzarella cheese, shredded

Preheat oven to 350 degrees. Coat bottom and sides of an 8 x 12 dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta cheese, swiss cheese, basil oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remainig pasta over shrimp. Pour and spread egg mix over pasta. Add remaining shrimp and top with mozzarella. Bake 30 minutes. Let stand 10 minutes before serving.

Chicken With Pasta

6 to 8 boneless chicken breasts (I sliced them into about 9 big strips each breast)
8 oz cream cheese
2 C fresh mushrooms sliced (big slices)
1/2 stick butter
1 pkg dry Italian dressing (Good Seasons)
1 C White wine or white cooking wine
1 can cream of mushroom soup
1 box bow tie pasta

Cook chicken, cream cheese, mushrooms, butter, Italian dressing, wine and mushroom soup in crockpot on low for 8-10 hours, stirring occasionally (my new crockpot is SO hot that I only cooked it 4 hours on low and it was plenty!!) Serve over cooked and drained pasta.

Nanny's Ambrosia

Iivo's mother requested this recipe from my mother. (She makes it every year at Thanksgiving. My kids love it. It is almost more like dessert than a fruit salad.)

1 cup mandarin oranges (1 small can, drained)
1 cup coconut
1 cup chopped pineapple (not crushed, but yes drained)
1 cup mini marshmallows
1/2 cup sour cream (I use half plain yogurt.)

Mix all together and serve chilled.