#2602 - Double Baked Sweet Potatoes

(by Shirley McNevich)

6 medium sweet potatoes
4 TBSP Domino's dark brown sugar
4 TBSP softened butter
1/2 of an 8oz. Philadelphia cream cheese (4oz.) - softened
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
salt and pepper to taste
olive oil

Wash sweet potatoes but do not peel them. Place them on a cookie sheet so that they are NOT touching--bake at 375 degrees for 55-60 minutes (turning them halfway through baking) or until fork tender. Cool them just until they are cool enough to handle. Slice each sweet potato lengthwise, scoop out the insides and place them into a bowl. Put a little olive oil in a bowl--dip your finger in the olive oil, then spread olive oil on the outside of the leftover potato skins. Repeat until all potato skins have a light coating of olive oil. To the potato insides add the softened butter, softened cream cheese, cinnamon, nutmeg and ginger--mix with a potato masher to get most of the lumps out, then stir until well mixed. Taste--if necessary add salt and pepper, then re-stir. Scoop the potato mixture evenly into each of the potato skins. Place them back on the cookie sheet and bake at 375 degrees for 12-15 minutes or until browned.

#2601 - Blueberry Banana Cakes

(by Shirley McNevich)

1 1/4 cups white sugar
2/3 cup butter (melted)
1/4 cup buttermilk
2 eggs
1 tsp. vanilla
2 cups ripe mashed bananas
2 cups flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup blueberries (fresh or frozen)
Domino's powdered sugar for sprinkling

In a mixer add white sugar, melted butter and buttermilk--beat. Add eggs and vanilla--beat on medium speed for 2 minutes. Add mashed bananas--beat for 1 minute. Add baking soda and salt--beat. Slowly add flour--beat just until mixed. Remove bowl from mixer--add blueberries--stir until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Dust the tops with powdered sugar.

#2600 - Sour Cream Biscuits

(by Shirley McNevich)

1 cup Bisquick
1/2 cup Breakstone's sour cream
1/4 cup butter (melted)

In a bowl add Bisquick, sour cream and melted butter--stir just until mixed. Grease a mini muffin tin. Place a rounded tablespoonful of batter into each greased mini muffin cup. Bake at 425 degrees for 15-18 minutes.

#2599 - Cream of Chicken Biscuits

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

#2598 - Strawberry Applesauce Jell-O

(by Shirley McNevich)

2 - 3oz. boxes strawberry Jell-O
2 cups boiling water
1 - 16oz. can Ocean Spray whole berry cranberry sauce
1 3/4 cups chunky plain applesauce

In a bowl add both boxes of strawberry Jell-O and boiling water--stir with a whisk until dissolved. Add cranberry sauce and applesauce--stir until mixed. Pour mixture into a greased 6 cup Jell-O ring mold OR into a glass baking dish. Cool to room temperature, then refrigerate overnight.

#2597 - Caramel Apple Bars

(by Shirley McNevich)

1 cup Domino's dark brown sugar (packed)
1 stick softened butter
1/4 cup Crisco shortening
1 3/4 cups flour
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1/2 tsp. baking soda
4 1/2 cups chopped baking apples (wash, peel and core before chopping)
3 TBSP flour
1 - 14oz. bag Kraft caramels (unwrapped)

In a mixer add brown sugar, butter and shortening--beat. Add flour, oats, salt and baking soda--beat (continue stirring with a wooden spoon if too thick for the mixer). Reserve 2 cups of the batter mixture--set aside. Press the remaining batter into a greased 9 x 13 cake pan. In a small bowl add the chopped apples and the 3 TBSP flour--stir until mixed. Spread the chpped apples over the batter mixture. In a saucepan over low heat add the unwrapped caramels--stir/cook until melted and smooth. Pour the caramel mixture over the chopped apples. Sprinkle the reserved batter over the whole top and use the back of a spoon to press it down lightly into the caramel. Bake at 375 degrees for 25-30 minutes or until apples are tender. Cut into bars or squares while still warm.

#2596 - Dove Chocolate Rice Krispie Treats

(by Shirley McNevich)

1/2 stick Parkay margarine
1 - 8 oz. jar Fluff marshmallow
5 cups Rice Krispies cereal
1 bag Dove chocolate miniatures

In a 3 qt. saucepan, melt margarine on low heat and add marshmallow--stir until all melted and smooth. Remove from stove and add Rice Krispies--stir until coated. Pour mixture into a buttered 9 x 13 x 2 cake pan and smooth it into the bottom of the pan using the back of the spoon. Repeat until all mixture is in pan. Let cool and cut into squares. Unwrap some of the Dove chocolate miniatures and cut each into four smaller pieces. Place pieces in a measuring cup until you have just over 2 cups of pieces. In a double boiler melt the Dove chocolate pieces. Dip the rice krispie squares one at a time into the melted chocolate so that the top 1/3 of each rice krispie square is coated. Place them on wax paper until chocolate is hardened.

#2595 - Lemon Crumb Bars

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg + 3 egg yolks
2 cups crushed saltine crackers (crushed finely)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice

In a mixer add cake mix, softened butter and 1 egg--beat until it makes crumbs. Remove bowl from mixer--add crushed saltine cracker--stir with a wooden spoon. Reserve 2 cups of the crumb mixture. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake crust at 350 degrees for 15-20 minutes or until lightly browned. In a mixer add egg yolks, condensed milk and lemon juice--beat until mixed. Spread the egg yolk mixture over the hot crust. Sprinkle the reserved 2 cups of crumb mixture over the top. Bake at 350 degrees for 25 minutes or until set. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2594 - Vanilla Pumpkin Pie

(by Mitzie [Shade] Williams - friend)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 1/3 cups milk
1 tsp. cinnamon (more if you wish)
1 - 9" pie dough (baked) OR 1 ready-made graham cracker crust
4 cups Cool Whip
1 - 15oz. can Libby's pumpkin

In a mixer add both pudding mixes and milk--beat on low speed for 1 minute. Add cinnamon and 2 cups of Cool Whip--beat. Add the whole can of pumpkin--beat until smooth. Pour the mixture into the baked pie dough OR the graham cracker crust. Refrigerate until cold. Spread remaining 2 cups Cool Whip over the top before serving.

#2593 - Quick Pumpkin Pie

(by Shirley McNevich)

2 cups Libby's canned pumpkin
1 cup milk
5 eggs
1/2 stick softened butter
1 tsp. vanilla
1/2 cup Bisquick
3/4 cup white sugar
a dash of cinnamon

In a mixer add milk, butter, vanilla, Bisquick, white sugar and cinnamon--beat. Add eggs and pumpkin--beat until smooth. Pour batter into a greased 9" pie plate. Bake at 350 degrees for 40-45 minutes.

#2592 - Corkscrew Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup (undiluted)
1/4 cup boiling water (if necessary)
1 TBSP Worcestershire sauce (more if you wish)
1 cup shredded cheddar cheese
2 cups corkscrew pasta

Cook corkscrew pasta according to box directions--drain but do NOT rinse. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, chopped red bell peppers, salt and pepper--cook/stir until meat is browned and onions/peppers are tender. Drain off an extra fat. Add tomato soup, Worcestershire sauce, shredded cheddar cheese and drained pasta to beef mixture--stir well. Cook/stir until pasta is hot. If mixture is too thick, add 1/4 cup boiling water and stir well.

#2591 - Hearty Party Mix

(by John Taylor - friend)

1 disposable foil pan (13 1/4" x 9 5/8"  x 2 3/4")
8 TBSP butter
1/2 TBSP Lowry's seasoned salt
2 TBSP Worcestershire sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups mixed nuts

Preheat oven to 250 degrees. Slice butter and place it into the foil pan. Place foil pan in oven just until butter is melted--remove pan from oven and add seasoned salt and Worcestershire sauce--stir through the melted butter until mixed. Add Corn Chex, Rice Chex (but NOT the Wheat Chex) and mixed nuts--stir whole mixture using a slotted spoon until coated. Bake at 250 degrees for 15 minutes--remove from oven, add Wheat Chex--stir until mixed. Return to oven and bake for 15 minutes more--stir. Return to oven and bake 15 minutes more--stir well. Return to oven and bake for the last 15 minutes--stir well. Spread out paper towels on your counter. Spread the mixture all over the paper towels to soak up any leftover liquid. Cool completely.

#2590 - Sour Cream Cornbread

(by Shirley McNevich)

2 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1 1/2 cups Del Monte creamed corn
1 cup cornmeal
1 TBSP baking powder

In a bowl add eggs--beat. Add sour cream, canola oil and creamed corn--stir with a whisk until mixed. Add cornmeal and baking powder--stir with a whisk until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 400 degrees for 30-35 minutes.

#2589 - Raisin Crumb Squares

(by Shirley McNevich)

2 1/2 cups raisins
1 cup plain applesauce
1 tsp. lemon juice
1/4 tsp. cinnamon
2 cups Quaker quick oats
1 cup flour
1/2 cup white sugar
1/2 cup Baker's angelflake coconut
3/4 cup butter

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a bowl add drained raisins, applesauce, lemon juice and cinnamon--stir well. In a separate bowl add oats, flour, white sugar, coconut and butter--mix with a pastry blender to make crumbs. Measure 2 1/2 cups of the oat crumb mixture and save if for later. Press the rest of the oat crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread the applesauce mixture over the oat mixture. Sprinkle the saved 2 1/2 cups of oat crumb mixture all over the top. Bake at 350 degrees for 35-40 minutes or until browned. Cool completely.

#2588 - Chocolate Pecan Cookies

(by Shirley McNevich)

2 3/4 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups softened butter
1 1/2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 - 24oz. bag Nestle's semi-sweet chocolate bits
1 cup chopped pecans

In a bowl add flour, baking soda and salt--stir and set aside. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate bits and chopped pecans--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool 2-3 minutes before removing from cookie sheets.

#2587 - Caramel Apple Cake

(by Shirley McNevich)

1 1/2 cups Bisquick
2/3 cup white sugar
1/2 cup milk
2 baking apples (washed, peeled, cored and chopped)
1 TBSP lemon juice
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. cinnamon
1 cup boiling water

In a bowl add Bisquick and white sugar--stir. Add milk--stir until mixed. Spread the mixture into a greased 9" square cake pan. In a bowl add chopped apples and lemon juice--stir to coat. Spread chopped apples over the Bisquick mixture. In a bowl add brown sugar and cinnamon--stir to mix. Sprinkle brown sugar mixture over chopped apples. Carefully pour the boiling water evenly over the top. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#2586 - Cinnamon Walnut Muffins

(by Shirley McNevich)

1 can Pillsbury refrigerated biscuits (10 count roll)
1/2 cup chopped walnuts
1/3 cup white sugar
1/2 tsp. cinnamon
1/3 cup mayo

Grease two muffin tins. In a bowl add chopped walnuts, white sugar and cinnamon--stir. Open biscuits, separate biscuits, then cut each biscuit into 4 pieces. Roll each piece into a ball. In a small bowl add mayo, roll a dough ball in the mayo and then roll the ball into the walnut mixture. Repeat with all dough balls. Place 4 coated dough balls into each of 10 muffin cups (so you end up with 4 coated dough balls in each muffin cup). Bake at 400 degrees for 15-17 minutes or until browned. Serve warm.

#2585 - Fruit Cream Pie

(by Shirley McNevich)

1 ready-made graham cracker crust (6oz. size)
1/2 of an 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1/2 cup Cool Whip (thawed) + extra for topping
1 - 3oz. box Jell-O (any fruit or berry flavor)
1 - 3oz. box Jell-O vanilla pudding (NOT INSTANT)
1 1/4 cups water
2 cups sliced fruit or berries

In a mixer add cream cheese and powdered sugar--beat. Add 1/2 cup Cool Whip--beat. Pour the mixture into the crust and put it in the crust into the refrigerator. In a saucepan over medium heat add water, Jell-O mix and Jell-O vanilla pudding mix--cook/stir until boiling. Once boiling, remove from heat and cool for 5 minutes, then add sliced fruit or berries--stir until mixed. Cool to room temperature, then remove crust from refrigerator and spread Jell-O mixture over the cream cheese layer. Refrigerate overnight. Spread more Cool Whip over the top before serving.

#2584 - Crispy Pecan Cookies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
1 cup mayo
2 eggs
1 tsp. vanilla
2 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans
1 cup pecan halves

In a mixer add brown sugar, mayo, eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Press a pecan half on top of each cookie. Bake at 375 degrees for 8-10 minutes or until lightly browned.

#2583 - Chocolate Vinegar Cake

(by Shirley McNevich)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
2/3 cup water
1/2 cup mayo
1/3 cup Hershey's chocolate syrup
1 TBSP cider vinegar
1 tsp. vanilla
1/4 tsp. salt
Domino's powdered sugar

In a bowl add flour, white sugar, baking soda and salt--stir. Add water, mayo, chocolate syrup, cider vinegar and vanilla--stir until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Sprinkle powdered sugar over the top before cutting.

#2582 - Double Chocolate Pie

(by Shirley McNevich)

1 - 9" baked and cooled pie dough
2 - 3oz. boxes Jell-O chocolate pudding (NOT INSTANT)
3 1/2 cups milk
2 TBSP butter
2 squares Baker's semi-sweet baking chocolate
Cool Whip (optional)

In a saucepan over medium heat add milk, both boxes of chocolate pudding, butter and baking chocolate--cook/stir until mixture comes to a full boil. Once boiling, remove from heat. Let it stand for 2 1/2 minutes, then stir. Let it stand another 2 1/2 minutes, then stir well. Pour mixture into baked pie crust. Place a piece of Saran wrap over the top, making sure the wrap is touching the chocolate mixture. Refrigerate until cold. Carefully remove wrap from the top. Serve with Cool Whip if desired.

#2581 - Fluffy Coffee Cake

(by Shirley McNevich)

Batter: 2 cups flour; 2 1/4 tsp. baking powder; 3/4 cup Domino's Superfine sugar; 3/4 tsp. salt; 2 eggs; 1/2 cup milk; 1/2 cup canola oil

Crumbs: 1/3 cup Domino's dark brown sugar (packed); 3 TBSP flour; 1 tsp. cinnamon; 2 TBSP softened butter; 1/2 cup chopped nuts (optional)

Into a bowl sift the flour, baking powder, superfine sugar and salt--stir until mixed. In a separate bowl add eggs--beat with a whisk. Add milk and canola oil--beat until mixed. Slowly add flour mixture to the egg mixture while stirring--stir just until mixed. Pour batter into a greased 9" square cake pan. In a bowl add brown sugar, 3 TBSP flour, cinnamon, chopped nuts and softened butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture over the batter in the cake pan. Bake at 400 degrees for 25-30 minutes. If you don't have superfine sugar, you can substitute for it using regular white sugar but the coffee cake will be dense rather than light and fluffy.

#2580 - Creamy Cucumber Dressing

(by Shirley McNevich)

2 cucumbers (washed, peeled and sliced thin)
1/2 cup cream
1 tsp. salt
1 TBSP cider vinegar
1 TBSP white sugar

In a bowl add sliced cucumbers--sprinkle the salt over the cucumber slices, then stir to mix. Cover the bowl and put it in the refrigerator for 2 hours. Remove from refrigerator and uncover--drain off any liquid. In a separate bowl add cream, cider vinegar and white sugar--stir to mix. Pour the cream mixture over the drained cucumber slices--toss to coat. Refrigerate until cold.

#2579 - Breakfast Cupcakes

(by Shirley McNevich)

1/2 lb. bacon (cooked until slightly crisp, then crumbled)
12 eggs
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup red bell peppers
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup shredded cheddar cheese
Parmesan cheese

In a bowl add eggs--beat. Add chopped onions, salt, garlic powder, chopped green bell peppers, chopped red bell peppers and pepper--stir until mixed. Add shredded cheddar cheese and crumbled bacon--stir until mixed. Grease the heck out of a muffin tin--place 1/3 cup of the egg mixture into each well greased muffin cup. Bake at 350 degrees for 20-25 minutes or until inserted toothpick comes out clean. If you don't grease the muffin tin well they will stick badly. Sprinkle each with Parmesan cheese before serving.

#2578 - Brownie Cupcakes

(by Shirley McNevich)

1 box of your favorite brownie mix (or make your own batter from scratch)
paper cupcake liners

Prepare brownie batter according to box directions. Place paper cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#2577 - Chocolate Pumpkin Cake

(by Shirley McNevich)

1 1/2 cups flour
2/3 cup Hershey's cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup Libby's canned pumpkin
2 tsp. vanilla
1 1/2 sticks softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
3 eggs + 1 egg yolk

Into a bowl sift the flour, cocoa, baking powder, baking soda and salt--stir with a spoon. In a separate bowl add buttermilk, pumpkin and vanilla--stir until mixed. In a mixer add butter, brown sugar and white sugar--beat. Add eggs and egg yolk--beat. Slowly add buttermilk mixture--beat. Slowly add flour mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2576 - Smores Bars

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Domino's dark brown sugar
1 cup flour
1/2 cup graham cracker crumbs
2 cups mini marshmallows
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a mixer add butter and brown sugar--beat. Add flour--beat. Add graham cracker crumbs--beat (continue mixing with a spoon if too stiff for mixer). Press the mixture into the bottom of a greased 9" square cake pan. Sprinkle the mini marshmallows, chocolate chips and chopped walnuts over the top. Bake at 375 degrees for 15-20 minutes. Cool completely. Cut into squares or bars.

#2575 - Reuben Sandwiches

(by Shirley McNevich)

softened butter
1 loaf rye bread
1lb. sliced corned beef (more if you wish)
sliced Swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing
1 slotted spoon (to drain sauerkraut)

Directions are for one sandwich--repeat directions for subsequent sandwiches.

Take out two slices of rye bread and butter one side of each. Spread thousand island dressing on the unbuttered side of each slice of rye bread. In a greased cast iron skillet over medium low heat place one slice of rye bread (butter side down). Add Swiss cheese, sliced corned beef, and 1 heaping TBSP sauerkraut (drained with a slotted spoon). Place second slice of rye bread on top (thousand island dressing side down). Grill the sandwich until the bottom is browned to your liking, then flip the sandwich with a spatula and grill the other side until browned to your liking.

#2574 - Pumpkin Ginger Cheesecake

(by Shirley McNevich)

Crust: 2 cups finely crushed ginger snap cookies; 1/2 cup finely chopped pecans; 6 TBSP butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1 tsp. vanilla; 3 eggs; 1 cup Libby's canned pumpkin; 1 tsp. cinnamon; 1/4 tsp. nutmeg; a dash of ground cloves

Crust: in a bowl add crushed ginger snaps, chopped pecans and melted butter--stir until mixed. Press the mixture into the bottom and up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 3/4 cup of the white sugar and the vanilla--beat. Add eggs--beat. Remove 1 1/2 cups of the plain batter--set it aside. To the batter in the mixer add 1/4 cup white sugar, pumpkin, cinnamon, nutmeg and ground cloves--beat until smooth. Pour half of the pumpkin batter into the crust. Spread 1/2 of the reserved batter over the pumpkin batter. Pour the rest of the pumpkin batter over the plain batter. Spread the rest of the plain batter over the top. Use a wet table knife to swirl the batters. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.