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.

Parmessan Garlic Bread Cubes-Carol

Parmesan Garlic Bread Cubes

Preheat oven to 450 degrees. Cut 1 round loaf unsliced sourdough bread into 1 1/2 inch cubes, place in a large bowl. Melt 3/4 cup butter in a small saucepan. Drizzle over bread cubes and sprinkle with 1/2 cup grated Parmesan cheese, 1 1/2 tbsp. garlic powder and 1 1/2 tbsp. Italian Seasonings. Using your hands, toss well to coat bread with mixture. Transfer to a baking sheet coated with nonstick cooking spray. Bake for 5-10 minutes or until golden and crispy on the outside, but soft on the inside. Serve warm.

This is great with potato soup.

Sloppy Joe Wagon Wheels-Carol

Sloppy Joe Wagon Wheels


1 package (16 ounces) wagon wheel pasta ( I didn't have that so I used shell pasta)
2 lbs. ground beef (I used ground turkey)
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (28 ounces) spaghetti sauce
1 jar (15 1/2 ounces) sloppy joe sauce

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion until meat is no longer pink; drain. Stir in the spaghetti sauce and sloppy joe sauce; heat through. Drain pasta; top with beef mixture. Yield 8 servings

Lime Turkey Chili Recipe-Cousin Sarah

Lime Turkey Chili Recipe-Cousin Sarah

2 pounds canned pinto beans
3 clove minced garlic
1 medium onion
1 lb. ground turkey
1 cup mild green taco sauce
1/2 cup chicken broth
1/2 tsp. oregano (more if you like it spicy)
2 tsp. cumin
2 tsp. parsley
1 lb. bag frozen white corn
lime juice
cilantro
bag of lime chips

Put pinto beans in large pot and start to heat.
Saute garlic and onion in skillet.
In separate skillet brown turkey. After it is browned, drain.
Add turkey, onion, garlic, taco sauce, chicken broth, oregano, cumin and parsley to the pot of beans and simmer for 15 minutes. After 15 minutes, add the frozen corn and simmer another 5-10 minutes, or until heated enough to eat.
Garnish with lime juice, cilantro and lime chips.