Panera Mac and Cheese (Pinterest)

Ingredients 11 oz medium pasta shells 5 TB butter 4 TB flour 1 cup milk 1 cup heavy cream 4oz grated sharp Vermont white cheddar cheese (use more cheddar and less American if it’s mild cheddar) 4oz white American cheese, crumbled pinch of salt pinch of white pepper

Directions Boil pasta shells until just cooked and tender. Drain. In a microwave safe cup or bowl, microwave on high 5 TB butter with 4 TB flour for 2 minutes, stopping halfway to whisk. Whisk again when the roux is done after the second minute. Mix 1 cup milk and 1 cup heavy cream together. Pour mixture into the roux very slowly, whisking all the time. Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy. (should take between 4 and 6 minutes) While sauce is hot, add grated cheddar and American cheese in small handfuls while stirring to melt all cheese into the sauce. If all of the cheese does not melt completely, you can heat the whole mixture up a little bit and keep stirring. The sauce should be liquid-y (is that a word?) and creamy, and have a taste that is not too sharp. You want to taste the cheddar but not have it be overpowering. Season sauce with a pinch of white pepper and a pinch of salt. Mix pasta shells and sauce together in serving dish.

Crockpot Chickent Tortilla Soup (Miller Musings)

Ingredients

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese.

Three Cheese Chicken Alfredo Bake (Plain Chicken)

Ingredients:

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Directions:

Prepare pasta according to package directions; drain and return to pot.  Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.  Bake at 350° for 30 minutes or until bubbly.

Williamsburg Brunch (Beth Lynch)

This is my families favorite breakfast meal. 

Sorry I don't have a pic. :(

Ingredients: 

2lbs maple-flavored sausage (we use Jimmy Deans)

2 T. chopped onion

5 c. Rice Krispies cereal, divided

2 c. cooked rice, I use instant rice

20 oz. cheddar cheese, grated (5 cups)

6 eggs

2 cans cream of mushroom soup or cream of chicken

1/2 c milk

Directions:

Brown sausage and onion. Drain grease. 

Spray the bottom and sides of a 9x13 pan with cooking spray.

Spread 4 cups of Rice Krispies cereal in the bottom of the pan.

Layer sausage, rice and cheese over Rice Krispies. 

Mix together eggs, soup and milk.

Polk a lot of holes in the layer mixture with a knife or wooden spoon handle. 

Pour soup mixture over layers and top with remaining Rice Krispies. 

Bake at 350 for 40-45 minutes.

Enjoy!

Homemade Crockpot Apple Butter (Sweet and Savory by Sarah)

Ingredients:

• 6 pounds medium apples (I used Jonathans, but any variety or mixture of varieties should work.)
• 2 Tablespoons vanilla extract
• 1 1/2 cups raw or brown sugar
• 1 teaspoon ground cloves
• 3-4 teaspoons cinnamon

Directions:

Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

Freezer-Friendly Breakfast Burritos (Money Saving Moms)

This will be great for those busy school mornings!

Ingredients:

• 1/4 cup butter
• 1/3 cup chopped onion
• 1/3 cup chopped green pepper
• 18 eggs
• 1/2 cup milk
• 1 cup chopped ham or 4-6 pieces of cooked bacon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese
• 20 flour tortillas

Saute onions and green pepper in pan with butter.  Beat eggs and milk together and pour into the skillet with the onions and peppers.

Add the ham or bacon, salt and pepper. Cook, stirring every now and then, until eggs are set. Mix in cheese andmelt.

Scoop 1/2 cup egg mixture onto tortillas. Fold ends under and roll up. Freeze or put all burritos in a baking dish, top with extra cheese. Bake at 350 degrees for 20 minutes or until heated through. Serve with salsa.

Freezer Instructions:

Wrap burrito in a paper towel and then in a sheet of foil. Seal tightly and place in freezer bags. When bag is full, remove all air and seal. Freeze.

To serve: Remove foil and put paper-towel-wrapped burrito in microwave. Reheat for around one minute. Serve with salsa.

Quick Chicken Salad (Real Mom Kitchen)

This picture may not look pretty but oh man, it's so good!!!! In this picture I only had apples in the salad but I have had grapes, celery, pecans and apples and it's so delicious.

Ingredients:

• 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
• 3/4 cup light mayonnaise
• 1 cup red grapes, halved
• 1 green onion, diced
• 1 stalk celery, diced
• 1/2 cup diced apple
• salt and pepper to taste
• pecans or cashews, optional

Directions:

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.