Thursday, November 25, 2010

Baked Macaroni & Cheese

Baked Macaroni & Cheese

  • 2 boxes of Kraft Deluxe Macaroni & Cheese Dinner (original/Cheddar)
  • 1 16 oz block of sharp cheddar cheese
  • 3 eggs, lightly beat
  • salt & pepper to taste
  • 2 sticks of butter, melted
  • milk

Preheat oven to 400 degrees.  Boil the macaroni for 6 minutes. It will not be completely tender. Grate the cheddar cheese into a large bowl.  Add the cheese from the box mix, the eggs, salt, pepper, and butter to the bowl.  With a large spoon, mix the cheese mixture with the noodles and pour into a large baking dish. Slowly mix in milk until the mixture is slightly soupy.  Bake for 45 minutes to 1 hour 15 minutes until the top is golden brown and a fork comes out clean.

Tim loves this reheated the next day with milk added to it (blech)!

Vanilla Cream Pie

Vanilla Cream Pie

  • 2 deep dish pie crusts (baked according to manufacturers directions)
  • 2 boxes cook & serve vanilla pudding
  • 1 small can sweetened condensed milk
  • 4 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 6 tablespoons vanilla extract
  • 1/4 teaspoon vanilla

Mix all ingredients except pie shells. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour into completely cooled cooked pie crusts. Allow to cool completely.

Beat the eggs whites until stiff peaks form. Add the sugar two tablespoons at a time. Continue to beat and add vanilla extract.

Pour meringue over the pies. Bake at 350 degrees until the meringue is golden brown.

Cool & serve!

Monday, November 8, 2010

Quick and Easy Chicken and Rice

Quick and Easy Chicken and Rice
1/4 cup butter
1/4 cup flour
3 chicken bouillon cubes, crumbled
2 cups milk
3 cups cooked, cubed chicken
1/2 pound fresh mushrooms sliced (We liked more than this)
3 cups cooked rice
1 cup cheddar cheese, grated

Melt butter in medium sauce pan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in a buttered 9x13 baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake, covered @ 350 for 30 minutes or until casserole and bubbly.