Macaroni and Cheese-Pat

Macaroni and Cheese

32 oz. box Velveeta Cheese
16 ounce macaroni (large elbow or shells)
4 tablespoons butter or margarine
Salt and pepper to taste
paprika
2 cups whole milk

Cube 1/2-2/3 box of Velveeta and put into large oven proof bowl.
Cook macaroni as directed, drain and add to bowl with the cheese.
Add cubed butter, salt, pepper and milk.
Start with the two cups of milk, add more if needed. The milk should be 1/4 inch below the top of the macaroni. Stir. Sprinkle with paprika. Bake 50-60 minutes at 350 degrees. Cook uncovered until the top is golden brown.

Side note: I used 1 cup fat free milk and 1 cup heavy whipping cream because that is what I had on hand and it worked well.

Chocolate Fondue-Carol

Chocolate Fondue

1 1/2 cup heavy cream
2 1/2 cups semi-sweet chocolate chips
2 tsp. vanilla

Pour cream into pan on stove and bring to low boil. Remove from stove, add chocolate chips in and let sit for 5 minutes. Whisk cream and chocolate until combined. Add vanilla and whisk. Add this mixture to the fondue pot, light, eat, enjoy.

Ideas:
Angel food cake cut into squares, pretzels, large marshmallows, strawberries, graham crackers.

Roasted Asperagus-Carol

Roasted Asparagus

Wash asparagus and cut off bottom stalk.
Place dried off asparagus on cookie sheet.
Drizzle with olive oil.
Bake at 400 degrees for 20 minutes!
Yummy.

Carrots also taste good this way!!

Chicken Divan-Joanne

Chicken Divan

1 package (10 oz.) frozen broccoli
3 cooked chicken breasts cut into pieces

1 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. lemon juice
sprinkle of dill, basil and white pepper optional
1 cup shredded cheddar cheese

1/4 cup bread crumbs
2 Tbsp. melted butter

Cook broccoli, drain and arrange in shallow baking dish.
Arrange chicken on top of broccoli.
Mix next 6 ingredients and pour over top.
Sprinkle bread crumbs mixed with butter.

Bake at 350 degrees for 25 minutes.