Velveeta Cheese Baked Macaroni

Velveeta Cheese Baked Macaroni

Source: Charly Short

8 oz elbow macaroni
1/2 tsp. salt
2 1/2 tbsp. butter, melted
1 3/4 cup milk
1/3 cup bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1 1/2 tbsp. butter in a heavy saucepan.  Blend in flour, stir in milk slowly and cook stirring constantly until mixture thickens.  Add seasonings and cheese.  Stir until cheese is melted.  Add macaroni and transfer to a buttered 1 quart casserole dish.  Combine the bread crumbs and 1 tbsp. melted butter.  Sprinkle over macaroni.  Bake at 400 for 20 minutes.

Easy Italian Pasta Salad

Easy Italian Pasta Salad

16 oz. shell pasta, cooked, drained and cooled
16 oz. Italian salad dressing
1 cup chopped green bell pepper
1 cup sliced black olives
1 cup sliced pepperoni
1/2 cup parmesan cheese
2 tsp. dried oregano

Mix all ingredients and refrigerate.

Halloween Bark

Halloween Bark

Graham Crackers
Almond Bark
Pretzel sticks - broke in 1/2
Nuts - chopped (pecans, pistachios)
Oreos = broke into small pieces
Mini Choc Chips
Reece's Pieces

Melt almond bark.

Layer Graham crackers on silapat on cookie sheet.  Spread almond bark over crackers.  Then add the ingredients.  Run hand over top to push ingredients into bark.  Let cook.  Break into pieces.

Spicy Cheesy Cream Corn

Spicy Cheesy Cream Corn

3 packages (16 oz.) frozen corn
2 packages cream cheese, softened and cubed
1 stick of butter
1 block of Mexican Velveeta

In a large crockpot, combine all ingredients.  Cover and cook on low for 4 hours or until heated through and the cheese is melted.  Stir well before serving.

Corn Salad

Corn Salad

Source: Michele Uptegrove

5 ears of corn, shucked
1 small red onion, diced
3 tbsp. cider vinegar
3 tbsp. olive oil
1/2 tsp kosher salt
1/2 tsp. black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.  Drain and immerse it in ice water to stop the cooking and to set the color.  When the corn is cool, cut the kernels off the cob. 

toss the kernels in a large bowl with all ingredients but the basil.  Chill.  Just before serving toss in the fresh basil.  Taste for seasoning and serve.

Sweet Potato Casserole

Sweet Potato Casserole
Source: Shirley Kelm

4 cups boiled and mashed sweet potatoes
1 2/3 cup white sugar
3 eggs, beaten
1/2 cup and 2 tbsp. melted butter
3/4 cup and 1 tbsp. evaporated milk
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
1 cup small marshmallows
3/4 cup coconut

Topping: Mix together
1/3 cup and 1 tbsp. brown sugar
1/4 cup and 1 tbsp. chopped pecans
1/2 cup butter, melted
1/2 cup small marshmallows

After boiling sweet potatoes, mash until creamy.  Mix in the rest of the ingredients thoroughly.  Place in a greased 9x13 pan. Bake at 400 for 20-25 minutes.  Take out and add the topping.  Bake for another 10 minutes.  Let sit 5 minutes before serving.

Date Pinwheel Cookies

Date Pinwheel Cookies

Source: Granny Lois

2 ¼ cup pitted and cut up dates

1 cup white sugar

1 cup water

1 cup chopped nuts

2 cups brown sugar

3 eggs, beaten

1 cup shortening

4 cups flour

¼ tsp salt

½ tsp baking soda

Cooks dates, sugar, water, and nuts until thick.  Set aside to cool. Cream shortening and brown sugar.  Add eggs, flour, salt and soda.  Beat well. Put creamed mixture in fridge until chilled.  Divide into 4 parts.  Roll each portion into rectangle. Spread with cooked date mixture.  Roll up like jelly-roll.  Wrap in waxed paper.  Leave in fridge overnight.  Slice and bake in 400 oven or 10-15 minutes, watch closely don’t overcook.

Sticky King Cake

Sticky King Cake

Source: Granny Lois

1 1/3 cup flour

1 cup sugar

2 ½ tsp baking powder

¾ tsp salt

½ cup shortening

2/3 cup milk

2 eggs

1 tsp vanilla

Topping:

½ cup chocolate syrup

½ cup warm water

1/3 cup sugar

 

Mix cake ingredients and put into a greased pie pan.  Mix topping ingredients and spoon over batter. Bake at 350* for 40-50 minutes.