Three Cheese Baked Mac and Cheese

2 cups cooked macaroni, drained

3/4 cups evaporated milk

1/2 cup shredded Velveeta

1/2 cup shredded Triple Cheddar with Touch of Philly

1 heaping TB of margarine

1 heaping TB of cream cheese

 

1/2  cup of each shredded cheese

1/2  cup panko crumbs

1 heaping TB of melted margarine

 

Stir first 6  ingredients until blended in large bowl.

Pour into quart size casserole dish.

Add 1/2 cup of each cheese on top.

Top with panko crumbs (cover casserole completely) and melted butter.

Bake at 350 for 30 minutes.

This is a drier mac- you could add more milk or cheese if you want the creamier version.

 

Impossible Veggie Pie

 

1/2 cup Bisquick

2 eggs

1 cup milk

1 cup mozzarella cheese, grated

1 can Veg-All, drained

1  small can mild chilies, drained

1/2 cup frozen broccoli, thawed and drained

1/2 cup  frozen onions/peppers, thawed and drained

 

Stir together all ingredients.

Pour into greased large pie plate.

Bake at 375 for 30 minutes.

Cover with foil half way through to prevent over browning.

Let cool for a few minutes.

Top with sour cream and chopped tomatoes/black olives.

 

My Mexican Pizza

flour tortillas

refried beans

sour cream

Pace’s mild picante sauce

Kraft Triple Cheddar with Philly Cream Cheese

chopped tomatoes, drained and patted dry

chopped black olives, drained and patted dry

 

 

Bake tortillas in oven until slightly crispy.

Spread  one tortilla  with refried beans, dotting  with  picante sauce.

Spread sour cream on second tortilla.

Put second tortilla on top of first tortilla, sour cream side down.

Bean side up on first, sour cream side down on second, like a sandwich.

Top  with cheese.

Return to oven until cheese melts.

Top with tomatoes and black olives.

 

 

 

 

Throw In Everything Salad

 

1/2 cup pomegranate vinegar

1/4 cup sugar

1 can garbanzo beans, drained

1 can 3 bean salad, drained

1 jar red pepper strips, drained

1 can black olives, drained

 

 

Mix sugar and vinegar in large Tupperware container.

Pour in all other ingredients and shake to coat.

Refrigerate over night.

Shake well before serving.

Would also be good with chopped cauliflower or broccoli added.

 

My Creamed Spinach

1/8 tsp nutmeg

1/4 tsp salt

1/2 container of whipped cream cheese with chives

1 stick margarine

1 cup frozen onions and peppers

1 tsp minced garlic

1 TB flour

1 cup evaporated milk

1 cup shredded mozzarella

1/2 can sliced water chestnuts, drained and chopped small

1 small can mushrooms, drained

2 cans chopped spinach, drained dry

 

Mix together in large bowl: nutmeg, salt, and cream cheese.

Melt butter in skillet then sauté peppers, onions and garlic until translucent.

Stir in flour to thicken, watching closely so as not to burn.

Pour sautéed peppers and onions over cream cheese mixture, blending completely.

Add milk and mozzarella, stirring well.

Mix in spinach, mushrooms and water chestnuts.

Bake at 350 for 30 minutes.