Macaroni and Cheese Casserole

Melissa G (Linda Larsen is the lady who submitted it to the website originally)

I found this recipe online at

http://busycooks.about.com/od/pastacasserolerecipes/r/macandcheese.htm

Five ingredients, including frozen peas and refrigerated Alfredo sauce, make this pasta entree casserole recipe super easy.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 3 cups penne or medium shell pasta
• 16 ounce jar four cheese Alfredo sauce
• 1 cup frozen baby peas
• 1 cup soft whole wheat bread crumbs
• 2 tablespoons melted butter

Preparation:

Preheat oven to 350° F. Spray a 1-1/2 quart glass casserole with cooking spray and set aside.

In large pot, cook pasta according to package directions until al dente, drain and return to pot. Add alfredo sauce and peas to drained pasta and cook over low heat, stirring frequently, until mixture is combined, about 3-5 minutes.

Place in prepared dish and top with a mixture of soft bread crumbs and melted butter. Bake at 350° for 20-30 minutes or until casserole is bubbling and bread crumbs are browned.
Serves 4-6.

February Cooking Club

Hey Cooking Club,
Join us next month for "Breakfast at Tiffany's." That is so awesome. Tiffany came up with that one. Tiffany O will be hosting at her home, the usual time, so bring your favorite breakfast foods, and don't forget to RSVP! :)

January Cooking Club pics part 2

January Cooking Club pics

Thank you

I just want to send out a quick thank you to Jennifer B for graciously hosting this month's Cooking Club. It was a blast! Hope everyone had a good evening. :)

Fruit Dip

Heather S

This is the 10th and final part in the Thanksgiving recipe series.

-1 8-oz pkg. cream cheese
-1 container marshmallow cream

Beat together (do not soften cream cheese) with mixture until creamy and fluffy. Serve with your favorite fruit variety. I generally serve with red and green apples, oranges, and grapes.

Turkey Dressing/Stuffing

From Heather's Grandmaw, Wilmalene J.

This is part 9 in the Thanksgiving recipe series.



-4 cups crumbled cornbread
-2-1/4 to 2-½ c. torn dry white bread (I usually tear and set out on cookie sheets overnight to dry)
-1 regular carton chicken broth
-1 cup chopped celery
-1 cup chopped onion
-½ stick melted butter
-2 teaspoons sage (rubbed)
-Salt and pepper to taste
-3 eggs
-½ teaspoon poultry seasoning

Preheat oven to 350°. Spray a 2 qt. baking dish. In a large bowl, combine cornbread, bread, and broth. Mix will (to a soupy consistency) and let stand 15 minutes. Add celery, onion, butter, sage, salt, and pepper. Toss lightly to coat evenly. In a small bowl, beat eggs until foamy. Fold into bread mixture. Place dressing in dish. Bake at 350° for 30-40 minutes until top is golden brown.


(Double this recipe for a 9”x13” dish)

Cherry Cheesecake

Heather S

This is part 8 in the Thanksgiving recipe series.


-1 pie crust or baked pie shell (I use the pre-made graham crust already)
-1-8 oz. cream cheese
-1 can Eagle brand milk (sweetened and condensed)
-1/3 cup lemon juice
-1 teaspoon vanilla
-1 can cherry pie filling

Let cream cheese soften to room temperature. Whip with mixer until fluffy. Gradually add the milk and beat until well blended. Add lemon juice and vanilla, blend well. Pour into prepared crust. Chill and then garnish top of pie with pie filling. (Other pie fillings could be substituted for a variation.)

Makes a 9” pie.

Chocolate Pie and Pie Crust

From Justin’s grandmaw, Barbara M.

This is part 7 in the Thanksgiving recipe series.



Chocolate Pie

-1-9” pie crust

Stir together:

-4 tablespoons flour
-¼ cup or 3 tablespoons cocoa

Add:

-1 ½ cup milk
-2 egg yolks
-1 tablespoon vanilla

Microwave for 2-1/3-minutes, then stir with a whisk and add 2 tablespoons butter. Microwave in 2-½ minute intervals, stirring after each with a whisk, until pie thickens.

Pour into cooked pie crust. Top with Cool Whip if desired.



Pie Crust:

-1-1/3 cup flour
-½ teaspoon salt
-½ cup Crisco
-3 tablespoons water

Preheat oven to 425°

Combine flour and salt. Cut in Crisco with a pastry cutter until coarse. Sprinkle with water, 1 tablespoon at a time. Work into firm ball with hands. Roll out and cut out pie crust. Fold edges under and flute. Prick bottom and sides with a fork. Bake until golden.

Island Party Punch

Heather S

This is part 6 in the Thanksgiving recipe series.


-32 oz. Hawaiian Punch Fruit Juicy Red
-24 oz. 7-UP
-12 oz. orange juic
-¼ c. ReaLemon Lemon Juice
-16 oz. Canada Dry Ginger Ale

Combine all ingredients. Stir until blended. Chill.

Serves 16