Baked Macaroni & Cheese

Ingredients
4 cups uncooked elbow noodles
1 - 1 1/4 8 oz blocks of Cracker Barrel Sharp White Cheddar Cheese
approximately 3 tbsp butter
Milk

Directions
- Cook elbow noodles until al dente.
- Shred cheese
- After noodles are cooked and drained, layer the bottom of the pan (13x9) with enough noodles to just cover the bottom.
- Cut the butter into pieces over the noodles.
- Pour milk until about 1/4 inch deep, not quite completely covering the noodles.
- Spread a layer of cheese over the top of the noodles and milk.
- Continue layering the noodles and cheese until dish is full.
- Top layer should be cheese.
- Bake at 350 degrees for approximately 45 minutes or until top noodles and cheese are slightly brown, but noodles are not crispy.

Submitted by Erin

Savory Parmesan Bites

Ingredients
1 8oz pkg cream cheese, softened
1 cup 100% grated Parmesan cheese, divided
2 8oz cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley

Directions
- Preheat oven to 350 degrees.
- Mix cream cheese and 3/4 cup of Parmesan cheese with and electric mixer on medium speed until will blended
- Separate crescent rolls into 8 rectangles; press perforations together to seal.
- Spread 3 tbsp of cream cheese mixture onto each rectangle; top with red pepper and parsley.
- Fold long end of dough up over filling to center; fold up opposite side to enclose filling.
- Press lightly to seal.
- Cut each into 6 bite-sized squares
- Place seam sides down on baking sheet.
- Sprinkle with remaining 1/4 cup of Parmesan cheese.
- Bake 13-15 minutes or until golden brown.

Submitted by Erin

Spicy Chicken Enchiladas

Ingredients
4 cups shredded, cooked chicken (can use chicken from 1 -2 rotisserie chickens)
1 32 ounce jar salsa (can use salsa verde if you can find it)
3 cups Monterey Jack Cheese shredded and divided
1/2 cup chopped fresh cilantro
salt and black pepper
16 6-inch flour tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole to serve

Directions
- Adjust oven rack to center position and heat oven to 400 degrees.
- Mix chicken with 3/4 cup of the salsa 1 1/2 cups of the cheese, 1/4 cup of cilantro, and salt and pepper, to taste.
- Spread 1 cup of the salsa over the bottom of a 9 X 13 baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, approximately 45 seconds.
- Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.
- Roll into a cylinder and place, seam side down, in the baking dish. You may have to turn some sideways to fit.
- Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
- Lightly spray a sheet of foil with cooking spray. cover dish and bake until heated through, about 30 minutes.
- Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa and sour cream and guacamole if desired.

Submitted by Erin

Instant Chai Tea

Ingredients
1 cup of non-fat dry milk powder
1 cup of powdered non-dairy creamer
1 1/2 cups of unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
Sugar, Equal or Splenda (to taste)

Directions
- Mix the spices together and set aside
- Mix the milk powder, non-dairy creamer and instant tea together in a large bowl
- Add spice mixture and mix thoroughly
- Add 2-3 Tbs. of mixture to a mug of hot water and drink
- Add sugar, Equal or Splenda to taste

Submitted by Alyssa

Pretzel Salad

Ingredients
First Layer
- 2 cups coarsely crushed pretzels
- 3/4 cup melted margarine
- 3 tablespoons sugar
Second Layer
- 1 (8oz) pkg cream cheese
- 1 cup sugar
- 2 cups whipped topping (small container)
Third Layer
- 1 large pkg (6 oz) strawberry or raspberry jello
- 2 cups boiling water
- 1 (10 oz) box frozen strawberries or raspberries

Directions
- Heat oven to 400
- Put 1st layer in 13x9 pan and bake 8 minutes
- Remove to cool
- Make 2nd layer by beating sugar into cream cheese and stirring in whipped topping
- Spread 2nd layer over cooled pretzels
- Make 3rd layer by mixing jello with boiling water and stirring in berries
- Set aside 3rd layer about 10 minutes
- Pour 3rd layer over cooled cream cheese layer
- Refrigerate until firm

Submitted by Kathy

Colored Pepper Pasta Salad

Pasta Ingredients
2 boxes bow tie pasta
1 each (medium) - red, green, orange, yellow peppers, chopped
1 medium red onion, chopped

Dressing ingredients:
1 tsp Accent spice
3/4 cup olive oil
3/4 cup sugar
3/4 cup cider vinegar
1 Tbs parsley
1 Tbs garlic salt
pepper, to taste

Directions
- Prepare pasta according to box.
- Combine all dressing ingredients in a jar and mix well.
- Mix chopped peppers and onions in with cooked pasta.
- Pour dressing over pasta and gently toss.
- Cover and refrigerate overnight.

Hint:
This recipe makes a lot - You can halve it for smaller crowds (8-10).

Submitted by Claire

EASY Chocolate Raspberry Truffle Pie

Ingredients
1 2/3 c. (10 oz.) raspberry chips
1/3 cup milk
2 cups mini marshmallows
8 oz. Cool Whip (3 1/2 cups), thawed
Chocolate Graham Cracker Crust (see below)

Directions
- Melt chips and milk in microwave for ~ 1 minute (or until smooth).
- Add marshmallows and microwave until smooth (~ 1 minute).
- Spread ~ half the mixture over the crust.
- Let remaining chocolate mixture cool.
- Mix the remaining chocolate mixture with the Cool Whip and spread it over the chocolate mixture in the pie.
- Refrigerate for 4-6 hours or until firm.

Crust:
- You can buy an Oreo crust
- Make one by combining 1 1/2 cups finely crushed chocolate graham crackers, 1 T. sugar, and 1/3 cup melted butter. Press the mixture into a pie dish and refrigerate it for one hour before filling it.

Submitted by Claire

Mediterranean Chicken

Ingredients
6 pounds skinless, boneless chicken breasts, halved
1/3 cup chopped sun-dried tomatoes
2 chicken bouillon cubes
1/4 cup bottled Caesar salad dressing
1 (10 ounce) package fresh mushroom slices
1 (12 ounce) jar roasted red peppers, drained and cut into strips
1 (10 ounce) package frozen artichoke hearts
1 1/2 cups assorted Greek or Italian olives

Directions
Combine all ingredients in the crock pot. Stir well. Cover and cook on:
Low - 8 hours
High - 4 hours

Submitted by Genelle

Honey Chicken Stir Fry

Ingredients
1 lb. boneless, skinless chicken breasts, cut into 1" pieces.
1 garlic clove, minced
3 tsp. olive or canola oil
3 Tbsp. honey
2 Tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 pkg. (16 oz.) frozen stir fry veggies
2 tsp. cornstarch
1 Tbsp. cold water

Directions
- In a large skillet, stir-fry chicken and garlic in 2 tsp. oil
- After a minute or two add honey, soy sauce, salt, and pepper
- Cook and stir until chicken is lightly browned and juices run clear
- Remove and keep warm.
- In same pan, stir-fry veggies in remaining oil 4-5 mins or until heated through
- Return chicken to pan; mix well.
- Combine cornstarch and cold water until smooth; stir into chicken mixture
- Bring to a boil; cook and stir for 1 min. or until thickened
- Serve over hot rice.

Submitted by Julie

Instant Russian Tea

Ingredients
1/2 cup instant tea
1 cup sugar
2 cups Tang
1 packet (2 qt.) lemonade mix (I use Country Time)
1 t. cinnamon
1/2 t. cloves

Directions
- Combine all ingredients in a large bowl
- Place 2 Tbs. in a mug
- Fill the mug with hot water and stir
- Store remaining mix in an airtight container

Submitted by Claire

Shredded BBQ Chicken

Ingredients
3 lbs. boneless, skinless chicken breasts
1 Tbs. chili powder
2 Tbs. Worcestershire sauce
3 Tbs. white vinegar
1/2 cups water (or just slightly more)
2-3 cups of honey BBQ sauce

Directions
- Trim chicken and cut each breast into several 1 inch strips.
- Combine chili powder, W. sauce, vinegar, and water in crock pot.
- Add chicken to crock pot.
- Cook on low for 7-9 hours.
- Add BBQ sauce.
- Stir chicken (and chop a bit with a spoon) when you add the BBQ sauce- it should fall apart.
- Cook on low for an additional hour.

Wrap Option
- Chop up ~ 8 sprigs of fresh cilantro and 3 or 4 green onions to mix in with the cooked chicken.
- Add shredded cheese if desired.
- Divide the mixture up between 6-8 burrito shells.
- Wrap up the shells (tucking under ends) and place them on a cookie sheet.
- Warm them in an oven at 350 for about 4-5 minutes.
- Flip over the wraps and return them to the oven for an additional 3-4 minutes.

Submitted by Claire