Homemade Macaroni and Cheese

16 oz. elbow macaroni
1/2 cup butter
6 tablespoons flour
2 cups milk
8 oz grated cheddar cheese (sometimes I double this)
1/4 cup more milk
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Parmesan cheese

Cook macaroni. Make white sauce by melting butter in small saucepan over low heat. Remove from heat add flour. Stir over heat till bubbly. Add milk and stir over heat until it has consistency of thick cream. Remove from heat, add cheese. Stir over heat till it melts completely. Add extra 1/4 cup milk. Add salt, garlic salt and pepper. Pour cheese sauce on macaroni and sprinkle with Parmesan cheese.

Macaroni with a twist
Replace half the cheddar cheese with Monterey Jack cheese. Add several drops of hot pepper sauce when you add the other spices.

Zucchini Soup

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream
Parmesan Cheese, shredded

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve topped with Parmesan cheese.

Fish Sandwich with Basil Mayonnaise

4 fresh or frozen skinless fish fillets, 1/2 inch think
1/4 cup milk
1/2 cup fine dry bread crumbs
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter, melted
4 hamburger buns or kaiser rolls, split and toasted
Lettuce leaves
1 recipe basil mayonnaise

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Pour milk into a shallow dish. In another shallow dish combine bread crumbs, paprika, salt, and pepper. Dip fish in milk; roll fish in crumb mixture. Place fish in a greased shallow baking pan, tucking under any thin edges. Drizzle with melted margarine or butter.

Bake in a 500 degree oven for 4 to 6 minutes or till fish flakes easily with a fork and coating is golden. Serve fish on toasted buns with lettuce and basil mayonnaise. Makes 4 servings.


Basil Mayonnaise:
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon finely shredded lemon peel

Mix all ingredients together and chill until serving time.

Baked Salmon or Halibut Fillets

1/2 cup plain yogurt
1/2 cup finely crushed Ritz crackers
2 (1/2-pound) salmon or halibut fillets
1 lemon

Place yogurt on one plate and crushed crackers on another. Coat both sides of fillet with yogart, then crushed crackers. Place fillets in well-greased baking dish. Bake at 450 degrees for about 10 to 15 minutes, or until cooked through. Serve with lemon wedges. Makes 2 generous servings.

Southwest Egg Rolls

3 chicken tenders, seasoned with salt, pepper and steak seasoning and grilled
1 Tbsp. oil
2 Tbsp. red bell pepper, minced
1/4 cup green onion, minced
1 can corn
1 can canned black beans, rinsed and drained
2 Tbsp. (or more) frozen spinach, thawed and drained
1 small can green chillies
1⁄2 Tbsp. fresh parsley, minced
1⁄2 tsp. cumin
1⁄2 tsp. chilli powder
1⁄4 tsp. salt
1/2 Tbsp. onion powder
Garlic Powder
dash cayenne pepper
1 or 2 tomatoes, diced
1 cup Monterey Jack or cheddar cheese, shredded
1/2 cup pepper jack
Flour Tortillas

Be generous with the spices. Sauté the red pepper in a sauté pan with 1 T. oil, until tender. Cut the chicken into cubes and add to onions and peppers. Add the corn, black beans, spinach, green onions, chillies, parsley and seasoning and warm until spinach is separated and soft. Remove from heat and add cheese and tomatoes.

Put a large scoop of filling into the center of each tortilla; wrap tightly. Put them directly onto a George Foreman grill until cheese is melted.


Avocado Ranch Dipping sauce:
1 cup ranch dressing
1 avocado
1 tsp. minced onion
salt and pepper to taste

Blend all ingredients till smooth.

Meatball and Pineapple Hoagies

1 large sweet onion, halved and sliced (2 cups)
2 Tbsp. olive oil
1 16-oz. pkg. frozen cooked meatballs, thawed
1 cup peeled, cored pineapple, chopped
1 cup desired chutney
1/4 tsp. crushed red pepper
4 hoagie buns, split and toasted

In a large skillet cook onion in hot oil over medium heat for 8 minutes, or until tender, stirring frequently. Stir in meatballs, pineapple, chutney, and crushed red pepper. Cover skillet; cook 3 minutes more, or until heated through, stirring once. Serve in buns. Serves 4

Honey Mustard Chicken (Outback's Alice Springs Chicken)

Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Mexican Lasagna

1 lb ground beef
1 medium onion, chopped
Fresh garlic
1 (15 oz) can tomato sauce
¾ cup water
1 can stewed tomatoes
1 packet taco seasoning
9 flour tortillas
1 cup sour cream
2 cups shredded cheese
½ cup olives, chopped

Brown hamburger with onion and garlic in a large skillet. Drain fat. Add tomato sauce, water, chili powder and salt. Simmer for 20 minutes. In a 9x13 inch pan, spoon ¼ meat mixture on bottom arrange 3 tortillas over meat sauce, overlapping. Spread 1/3 of sour cream over tortillas. Sprinkle with 1/3 of cheese. Repeat twice. Garnish top with chopped olives, if desired. Bake at 350 degrees for 20 minutes, or until hot and bubbly.

Green beans

• 1 pound fresh green beans, trimmed
• 3 tablespoons light soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon white sugar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic

Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

Blue Ribbon Chili

2 lbs ground beef
½ onion, chopped
1 tsp ground black pepper
½ tsp garlic salt
2½ cups tomato sauce
1 (8 oz) jar salsa
4 tbsp chili seasoning mix
1 can light red kidney beans
1 can dark red kidney beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Roasted corn on the cob with cilantro lime butter

6 ears of corn
Cilantro lime butter recipe

Preheat oven to 400 degrees. Coat each ear of corn with 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side

Cilantro lime butter

2 sticks unsalted butter
¼ cup chopped cilantro leaves
1 lime, zested and juiced
2 tsp salt
¾ tsp cayenne pepper

Chili Ole

1 cup chopped onions
2 cloves garlic, mince
1 tbsp vegetable oil
2 lbs ground beef
2 (8 oz) cans tomato sauce
2 (10 oz) cans diced tomatos
1 (10 oz) bottle A1 steak sauce
1 tbsp chili powder
1 tsp ground cumin
1 (16 oz) can black beans, rinsed & drained
1 (11 oz) can corn, drained
Shredded cheese
Sour cream
Chopped tomato
Tortilla chips

Cook and stir onions and garlic in oil in 6 quart heavy pot over medium-high heat until tender. Add beef; cook and stir until brown. Pour off fat. Stir in tomato sauce, diced tomatoes, steak sauce, chili powder and cumin. Heat to a boil; reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Stir in beans and corn. Simmer uncovered, for 10 minutes. Serve hot, garnished with cheese, sour cream, tomatoes and chips.

Cobb Salad

Lettuce
Egg
Bacon
Avocado
Tomatoes
Crumbled blue cheese
Chicken
Parmesan

Roasted Red Pepper Rotini Caesar

1 package rotini
1 jar of roasted red peppers, sliced
4 cups of fresh baby spinach or frozen spinach, chard, sugar peas, basil leaves, arugula, pesto, artichoke hearts, broccoli florets
1 cup of your favorite creamy Caesar dressing or creamy peppercorn Parmesan dressing
Shredded parmesan cheese to taste
Cracked pepper to taste
Salt to taste

Cook pasta according to package directions. Heat a large sauté pan with a light film of oil, toss in red peppers and spinach; heat until warmed (about 1 minute). In the large sauté pan, toss cooked pasta with spinach and peppers. Add Caesar dressing, stirring frequently until heated through (approximately 3-5 minutes). Top pasta with desired amount of parmesan cheese, cracked pepper and salt.

Crescent Chicken

1 tube crescent rolls
Cream cheese, softened
Green onions, chopped
Chicken, cooked
Salt and pepper to taste

Mix all ingredients together and roll stuffing inside chicken. Bake at 375 degrees for about 12 minute or until golden brown.

Santa Fe Chicken

4 chicken breasts
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) package of cream cheese, cubed
1 jar of salsa
1 (15 oz.) can of corn, drained
sour cream
Shredded cheddar or monterey jack cheese

Place chicken in crock pot, cover with salsa and cook on low for 5-6 hours(or until chicken is tender) . Shred chicken and add black beans, corn and cream cheese. Cook for an additional hour until cream cheese melts and mixture is heated through. Serve over rice, corn chips, salad (or combine them all to make the ultimate taco salad) OR wrap up in a tortilla as a burrito. Top with shredded cheese and sour cream.

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs (11 crackers)
2 cups confectioners’ sugar
1 cup peanut butter
1½ cups semisweet chocolate chips
4 tbsp peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Waffles

1¾ cup flour
1 tbsp baking powder
1 tbsp sugar
½ tsp salt
Whisk together into large bowl. In another bowl mix:
3 large eggs
4-16 tbsp unsalted butter
1½ cup milk
Make well in center of dry mixture. Pour in wet ingredients. Whisk gently with a few strokes. The mixture will have a pebbled look.

Fold in any of these:
½ cup raisins
½ cup raspberries or blueberries
½ thinly sliced banana
½ cup cooked bacon
½ cup cheese
¼ cup crated chocolate

Bacon Quiche Tarts

6 oz. cream cheese, softened
5 tsp milk
2 eggs
½ cup shredded Colby cheese
2 tbsp chopped green onion
1 tbsp finely chopped onion
1 tube crescent rolls
5 bacon strips, cooked & crumbled

In a small mixing bowl beat cream cheese and milk until smooth. Add eggs, Colby cheese, green pepper and onion; mix well. Separate dough into 8 triangles; press into bottom and up sides of greased muffin cups. Sprinkle half of bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake at 375 degrees for 18 to 2 minutes, or until knife come out clean. Serve warm.

Cheesy Egg Puffs

½ lbs fresh mushrooms, sliced
4 green onions, chopped
1 tbsp plus ½ cup butter, divided
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
10 eggs, slightly beaten
4 cups shredded Monterey Jack cheese
2 cups small curd cottage cheese

In a skillet sauté mushrooms and onions in 1 tablespoon butter until tender. In a large bowl combine flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixtures. Fill greased muffin cups ¾ full. Bake at 350for 35 to 40 minutes, or until a knife inserted near center comes out clean. Carefully run knife around edge or muffin cups before removing.

Coleslaw

1 cup Miracle Whip
½ cup sugar
2 tbsp vinegar
1 tsp celery seed
1 tsp chopped onion

Mix these together first and then combine with shredded cabbage.

Desert Crepes

1 c. flour
2 eggs
½ c. milk
½ c. water
¼ t. salt
2 T. butter, melted
Topping:
8 oz. whipped cream cheese
1 can sweet and condensed milk
¼ c. lemon juice

Beat ingredients for crepes. In a small skillet over medium-high heat thinly spread a layer of batter turning once. Combine ingredients for topping and chill till ready to serve.

Marinara Sauce

2 (14.5 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
4 T. chopped fresh parsley
1 clove garlic, minced
1 t. dried oregano
1 t. salt
¼ t. ground black pepper
6 T. olive oil
1/3 c. finely diced onion
½ c. white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth. In a large skillet over medium heat sauté the finely chopped onions in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.

Four Cheese Macaroni

1 T. vegetable oil
1 (16) package elbow macaroni
9 T. butter
½ c. Muenster cheese, shredded
½ c. Cheddar cheese, shredded
½ c. sharp Cheddar cheese, shredded
½ c. Monterey Jack cheese, shredded
1½ c. half-and-half
8 oz. Velveeta cheese
2 eggs, beaten
¼ t. salt
1/8 t. ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. In a pot melt the butter, add Velveeta cheese and melt. Add the half-and-half, and then slowly add the shredded cheese stirring continuously. Temper the eggs with the cheese mixture. Then add the macaroni, salt and pepper, beaten eggs to the warm cheese mixture. Transfer to a lightly greased 9x13 inch baking dish. Sprinkle remaining cheese and 1 tablespoon butter. Bake at 350° for 35 minutes or until hot and bubbly around the edges. Serve.

Anniversary Chicken

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Dorito Chicken

6 chicken breasts
1 package taco seasoning
1 cup flower
1 stick butter
½ to 1 bag nacho cheese Doritos crushed
1-2 jars thick and chunky salsa
2 cups Monterey Jack Cheese, shredded
Sour Cream and Guacamole
Cooked Rice

Heat oven to 350 degrees. Combine flour and taco seasoning – put into a bowl. Melt butter in a separate bowl. In 3rd bowl pour crushed Doritos. Then dip chicken in each bowl in order (seasoning, butter, then Doritos). Repeat with each piece of chicken. Put in 9x13 baking dish. Cook for 30 minutes. Pull it out and pour salsa on sides of and in between chicken (to keep crunchy). Put shredded cheese on top. Then put back in oven for 20 minutes. Serve over rice and top with sour cream, guacamole, and additional salsa.

Creamy Italian Chicken

4-6 chicken breasts
1 package dry Italian seasoning
½ to 1 cube butter
8 oz. cream cheese
1 can cream of chicken soup
1 can mushrooms (optional)

Cube chicken and place in slow cooker. Cover with Italian seasoning packet and cubed butter. Cook on low for 4 hours or high for 2 hours. Add cream cheese and cream of chicken soup. Stir until hot and smooth. Serve over rice, bread, or both.

Poppy Seed Chicken

6 Chicken Breasts
8 oz Sour Cream
1 can cream of chicken soup
½ cup butter
1½ stacks Ritz crackers, crushed
2 tbsp. poppy seeds


Boil chicken breasts in salt water and cut into pieces. Mix sour cream and soup together and pour over chicken. Melt margarine, add cracker crumbs and poppy seeds. Sprinkle on top of chicken and bake at 350 degrees for 20-30 minutes.

Italian Sandwiches

Mayo
Italian Dressing
Focaccia Bread (Italian Bread)
Salami (Pepperoni)
Turkey
Provolone Cheese (Mozzarella)
Fresh Baby Spinach
Roasted Red Peppers

Mix mayonnaise and Italian dressing. Layer the ingredients into sandwiches; spread mayo mixture on both sides of the bread. Wrap in foil and bake at 350 for 15 minutes.

You can either buy canned roasted red peppers or make them yourself.

Fish Tacos

Corn Tortillas
Shredded Cabbage
Wedge of lime

Cilantro Jalapeño Dressing
Blend:
1 ¾ cup mayo
2 tbsp water
2 tbsp vinegar
1 stemmed jalapeno
1 clove garlic
½ cup fresh cilantro
¼ tsp black pepper
Salt to taste

Fish Marinade
6 tbsp ground dried chilies (CA or Mexico)
3 tbsp oil
½ tsp pepper
½ tsp salt
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp cumin
2 cloves
1 dry bay leaf
1 lb fish
Mix all together. Coat fish and marinate for an hour or more. Add more oil if necessary. This may be too spicy for some, so scrape off marinate before cooking. Broil 4-5 minutes, until flakes with a fork. Break into small pieces.

Pico de gallo
2 cups diced tomatoes
½ cup diced onion
2 tbsp minced jalapeno chilies
¼ cup minced cilantro
2 tbsp lime juice
½ tsp garlic powder
Salt to taste

Buffalo Chicken Pizza

Premade Pizza Crust
Buffalo Sauce
Mozzarella Cheese
Cooked Chicken
Blue Cheese

Bake pizza according to package directions. Serve with ranch or blue cheese dressing.

BBQ Salmon

2 cups brown sugar
¼ lb butter or margarine
1 cup soy sauce
2 tbsp liquid smoke
Salmon

Mix together over the stove until butter melts. Baste salmon with mix. Broil salmon and pull out ever few minutes and re-baste until golden brown and flakes with a fork. Serve over rice.

Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder


Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.