THE BEST Macaroni and Cheese

1 16oz. pkg. elbow macaroni
1/4 cup butter
2 cups Velveta cheese, cubed
2 cups sharp shredded cheddar cheese
2 1/2 cups 2% or whole milk
1 egg

Cook macaroni according to package directions, drain. Cut butter into pieces and place in bottom of 13x9 pan. Place half of the macaroni on top of butter. Sprinkle with 1 cup Velveta cubes and 1 cup cheddar cheese. Beat egg with milk. Pour half of milk mixture over macaroni layer. Repeat layer of macaroni, cheeses and egg mixture.

Bake at 350 F for 15 min. Remove from oven; stir until well blended. Return to oven and bake an additional 20 min. or until golden on top. People will eat this till it is gone. Great for parties and family dinners. Leftovers are good reheated in microwave (if you have any)!

Yamazetti

8 ounces dry egg noodles
1 lb. ground beef
1 large or two medium onions, chopped
1 green pepper chopped
1 clove garlic, finely chopped or put through garlic press.
2 stalks celery, diced
1 (10-3/4 ounces)can condensed cream of mushroom soup.
1 (10-3/4 ounces) can condensed tomato soup
2 1/2 cups grated cheddar cheese

Boil noodles according to package directions. Drain and return to pot.

Brown ground beef, onion, green pepper, celery and garlic until meat is brown, dry and crumbly. Drain beef if necessary.

Add beef mixture, soups, and 1 1/2 cups cheese to noodles. Stir well. Pour into 9 x 13 pan that has been sprayed with Pam. Sprinkle remaining cheese on top.

Bake at 350F. for 30-40 min. or until bubbly and cheese melted.

Casserole reheats well for packed lunches and also freezes well. Make one to serve and one to freeze for another day.

Spring Salad with Maple Vinaigarette

1 bowl of mixed greens
1 container of mandarin oranges drained (I get the snack pack ones for this)
1/4-1/3 cup crumbled Feta cheese
1 small granny smith apple or your favorite, diced
1/4 cup roughly chopped pecans or candied pecans.

Vinaigrette:

1/2 cup vegetable oil (I use extra-light Bertolli olive oil)
1/4 cup apple cider vinegar
3 TBS real maple syrup
1 tsp. honey dijon mustard
1/2 tsp. garlic salt

Place in cruet or salad dressing shaker. Shake well. Chill. Shake before using.

Place salad ingredients in bowl as listed. Add dressing to taste and toss. Usually I can get two salads from one recipe of dressing.

Peppermint Bark

1 lb. white almond bark
6 crushed candy canes
1/2 tsp. peppermint extract
red paste food coloring (do not use liquid food coloring)

Line a cookie sheet with foil. I like to use the new non-stick foil.

In a microwave safe bowl, melt almond bark. Stir in crushed candy canes and extract. Tint until light pink with red food coloring. Do not use liquid food coloring or it will cause the chocolate to clump. Use Wilton paste coloring. Spread on foil. Chill about 1 hr. Break into pieces. Store in air tight container in refrigerator.

Toffee Bars

2 sticks butter
1 cup brown sugar, packed
1 pkg. chocolate chips
1 cup chopped pecans
36-40 saltines, depending on size of cookie sheet

Preheat oven to 375 degrees.
Line a cookie sheet with aluminum foil. I like to use the new non-stick kind.
Lay the saltine crackers on the foil.

In a heavy saucepan, melt butter and brown sugar. Bring to a boil and boil for 1 min.
Carefully pour sugar sauce over saltines. Bake for 5 min. As soon as you remove pan from oven sprinkle chocolate chips over top of crackers. Let sit for a few minutes until they begin to melt. Spread chocolate over crackers carefully with a knife. Sprinkle with nuts. Chill for 1 hr. in refrigerator. Break into squares and store in airtight container in refrigerator. Serve at room temperature.

Noni's Sweet Potatoes

4-6 sweet potatoes
1 stick of butter
1 1/2 to 2 cups brown sugar
3 TBS dark Karo syrup
1 tsp. cinnamon

Boil sweet potatoes until fork tender, but still firm. Drain, run cold water over, drain again. When cool enough to handle, peel and cut potatoes in chunks. Place in casserole or 13 x 9 pan. Cut up butter into pieces over potatoes. Sprinkle brown sugar over all. Pour syrup over all.

  Sprinkle cinnamon over all. Bake in 350 degree oven for about 35-40 min. or until syrupy. Stir about half way through baking.

Texas Sheet Cake

Serves 24

Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped


1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.