Beef Taco Lasagna

(Courtesy of Taste of Home)

Ingredients:
24 lasagna noodles
2 lb. ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 oz. each) ricotta cheese
8 c. (2 lbs.) shredded cheddar cheese
2 jars (24 oz. each) chunky salsa

Directions:
Preheat oven to 350 degrees.  Cook noodles according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small bowl, combine egg whites and ricotta cheese.  Drain noodles.

In each of two 9x13 inch baking dishes, layer 4 noodles, 3/4 c. ricotta mixture, half of the beef mixture and 1 1/3 c. shredded cheddar cheese.  Top each with 4 noodles, 3/4 c. ricotta mixture, 1 1/2 c. salsa and 1 1/3 c. cheese.  Repeat.

Freeze one casserole for use later.  Bake one casserole, uncovered, 35-40 minutes or until heated through.  Let stand 10 minutes before cutting.

To use frozen casserole: thaw in refrigerator for 8 hours. Bake as directed.

Steak Seasoning

(Courtesy of savingwithshellie.com)

Ingredients:
1/2 c. paprika
1/4 c. kosher salt
1/4 c. sugar
1/4 c. cumin
1/4 c. granulated garlic
1/4 c. chili powder
2 Tbsp. mustard powder
2 Tbsp. ground black pepper
2 Tbsp. cayenne pepper

Directions:
In a medium bowl, combine all ingredients and gently whisk together.  Using a funnel, spoon mixture into 4 oz. mason jars.  Cover and seal.

Rub steaks with olive oil then generously coat with steak seasoning.  Marinate for 1 hour before grilling.

Slow Cooker Beer Cheese Chicken and Wild Rice Soup

(Courtesy of foodtasticmom.com)

Ingredients:
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
2 c. wild rice (or rice blend), rinsed and drained
8 c. chicken stock
1 beer (12 oz.), good quality wheat or pilsner style
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. smoked paprika
4 oz. cream cheese, cut into cubes
8 oz. extra-sharp cheddar cheese, shredded
Fresh parsley to serve

Directions:
Place all ingredients except the cream cheese, shredded cheese and parsley into a slow cooker.  Stir to combine.  Cook on low for 8 hours or on high for 5 hours.

During the final hour of cooking, stir in the cream cheese and shredded cheese.  Continue cooking, stirring occasionally, until the cheeses are completely melted into the soup.  Serve soup topped with fresh chopped parsley.

Crockpot Pizza Sauce

(Courtesy of www.home-ec101.com)

Ingredients:
3 Tbsp. olive oil
1 large onion, diced
3 cloves garlic, minced or pressed
1 can (28 oz.) crushed tomatoes (1-2 fresh otherwise)
1 can (8 oz.) tomato paste
1 1/2 Tbsp. honey or white sugar
1-1 1/2 Tbsp. each dried oregano and basil (to taste)
Salt and pepper (to taste)

Directions:
Heat the olive oil over medium heat, then add the diced onions and cook until soft.  

Add the garlic and allow to cook for 2-3 additional minutes.  Do not burn the garlic.  

Add all of the ingredients to the slow cooker including the onions and garlic.  Set on low for 8 hours or on high for 3-4 hours.  Be sure to keep an eye on it the first time you are making it as it depends heavily on your slow cooker.  This sauce freezes beautifully.

Green Chile Cheeseburger French Fry Casserole

(Courtesy of thecookingphotographer.com)

Ingredients:
1 1/2 lbs. extra-lean ground beef
1/2 onion, diced
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 can (7 oz.) diced mild green chiles
1 can (15 oz.) nacho cheese Mexican cheese sauce (medium or mild)
1 heaping cup shredded chipotle cheddar cheese, or cheddar cheese of your choice
1 lb. frozen french fries
Salt

Directions:
Preheat oven to 400 degrees.  

Cook the ground beef, onions, onion powder, garlic powder, salt and fresh ground pepper together over medium high heat until no longer pink.  Strain off the fat and place the meat mixture back in the pan.

Add the chiles and nacho cheese sauce to the pan and stir into the meat.  Cook for about 4 minutes on medium-low until combined and warmed through.

Pour the meat mixture into a 9x13 pan.  Spread out and top with shredded cheddar.  Top with frozen fries and sprinkle lightly with salt.  Bake for 30 minutes.

Rumchata Pumpkin Pie Martini

(Courtesy of cocktails.about.com)

Ingredients:
2 parts RumChata cream liqueur
1 part vanilla vodka
1 part pumpkin liqueur
Grated cinnamon for garnish

Directions:
Pour the RumChata, vanilla vodka and pumpkin liqueur into a cocktail shaker filled with ice.  Shake well.  Strain into a chilled cocktail glass.  Sprinkle cinnamon on top for garnish.

Note~ Can use 3 Tbsp. pumpkin pie filling instead of the pumpkin liqueur.

Three Cheese Chicken Penne

(Courtesy of blogchef.net)

Ingredients:
2 boneless, skinless chicken breasts
1 c. Italian salad dressing
3 c. penne pasta
15 oz. alfredo sauce
8 oz. combination of shredded Italian cheeses (mozzarella, parmesan and provolone)
4 roma tomatoes, seeded and chopped
4 Tbsp. fresh basil, chopped
2 garlic cloves, minced
6 Tbsp. olive oil

Directions:
Preheat oven to 350 degrees.  Place the chicken breasts into a large bowl, pour the Italian dressing over the chicken breasts.  Cover with plastic wrap and place into the refrigerator.  Allow the chicken to marinate for at least 2 hours (or longer, if you want more flavor).

In a medium bowl combine tomatoes, basil and garlic.  Toss with olive oil. Bring a large pot of water to a boil.  Add penne pasta and cook according to package directions.  

Lightly grease the grates of an outdoor grill.  Heat the grill to medium-high heat.  Remove the chicken from the marinade and place it onto the grill.  Discard the marinade.  Grill the chicken breasts turning at least once until fully cooked (the internal temperature has reached 165 degrees).  Remove the chicken from the grill and allow it to cool for 10 minutes.  Slice the chicken into thin strips.

Lightly grease a 9x13 baking dish.  Drain the noodles and toss them with the alfredo sauce.  Stir in the sliced cooked chicken.  Pour into the casserole dish.  Top with shredded cheeses.  Place into the oven and bake at 350 degrees for 30 minutes or until the cheese is lightly brown and the mixture is bubbly.  Top with tomato and basil mixture for serving.

Fresh Apple Cinnamon Muffins

(Courtesy of Mr Food)

Ingredients:
1 1/2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon, divided
1/2 tsp. salt
1 egg
1/2 c. milk
1 apple, peeled, cored and finely chopped
4 Tbsp. (1/4 c.) butter, melted
1/3 c. chopped nuts (walnuts or pecans)
1/4 c. packed brown sugar

Directions:
Preheat oven to 375 degrees.  Coat a 12 cup muffin tin with cooking spray.

In a large bowl, combine flour, sugar, baking powder, 1/2 tsp. cinnamon and the salt.

In a medium bowl, beat together the egg and milk.  Stir in the chopped apple and melted butter.  Add all at once to the flour mixture; stir just until mixed (batter will be very stiff).

Spoon into prepared muffin tin, filling each cup about 2/3 full.  Mix chopped nuts, brown sugar and remaining cinnamon to make the topping; sprinkle evenly over each muffin.

Bake 15-20 minutes.  Remove from pan immediately and serve warm.

http://www.mrfood.com/Bread/Fresh-Apple-Cinnamon-Muffins-3689

Thai Chicken Pasta

(Courtesy of Mr Food)

Ingredients:
1 lb. linguine
1/3 c. plus 2 Tbsp. sesame oil, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes
1 c. crunchy peanut butter
2/3 c. heavy cream
1/4 c. soy sauce
2 cloves garlic, minced
2 Tbsp. white vinegar
1 Tbsp. sugar
1 Tbsp. ground ginger
1 Tbsp. crushed red pepper
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot mixture, thawed

Directions:
In a soup pot, cook pasta according to package directions; drain, rinse, drain again and set aside in the colander.

In the same pot over medium-high heat, heat 2 Tbsp. sesame oil.  Add chicken and brown 5-7 minutes.

Meanwhile, in a medium bowl, combine peanut butter, cream, soy sauce, garlic, vinegar, remaining oil, the sugar, ginger and red pepper; mix well.

Add the vegetables to the chicken and cook 4-5 minutes, or until the vegetables are tender.  Return linguine to pot and add peanut butter mixture; toss to coat.  Reduce heat to low and cook 3-5 minutes, or until the mixture is heated through (do not boil).


http://www.mrfood.com/Pastas/Thai-Chicken-Pasta-1084

Slow Cooker Ham and Potato Casserole

(Courtesy of sixsistersstuff.com)

Ingredients:
1 pkg. (30 oz.) frozen hash brown potatoes, cubed or shredded
1 Tbsp. dried minced onion
1 tsp. salt
1 container (8 oz.) sour cream
1 can (10.75 oz.) reduced-fat cream of chicken soup
2 c. grated cheddar cheese
2 c. cooked chopped ham
1/4 c. butter, melted
1 pkg. (6 oz.) herb-seasoned stuffing mix

Directions:
Spray slow cooker with non-stick cooking spray.  Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese and ham.  Place in slow cooker.  Sprinkle stuffing mix over top, then drizzle melted butter over stuffing.  Cover and cook on low for 5-6 hours or on high for 2-4 hours.

Easy Cheesy Chicken Casserole

(Courtesy of mandyrecipeboxblog.com)

Ingredients:
3-4 chicken breasts, chopped and cooked or 1 can (14 oz.) chicken
16 oz. egg noodles, cooked according to package directions
24 oz. sour cream
2 cans cream of chicken soup
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
1 sleeve Ritz crackers, crushed
1/4 c. margarine, melted
2 Tbsp. poppy seeds, optional

Directions:
Combine chicken, sour cream, soup and cheese in a large bowl; stir to combine.  Add the egg noodles and gently stir until coated.  Pour into a greased 9x13 baking dish.  

Mix crackers and margarine; sprinkle over top.  Sprinkle with poppy seeds.

Bake at 350 degrees for 25-30 minutes or until crackers are crispy and golden brown and the cheese is melted.

Churro Bites

(Courtesy of cookingclassy.com)

Ingredients:
1/2 c. milk
1/2 c. water
3 Tbsp. butter, diced
2 tsp. granulated sugar
1/4 tsp. plus 1/8 tsp. salt
1/2 tsp. vanilla extract
1 c. all-purpose flour
Vegetable oil, for frying
COATING:
1/2 c. granulated sugar
2 tsp. ground cinnamon

Directions:
Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (keep a close eye on the temperature). 

In a medium saucepan combine milk, water, butter, 2 tsp. sugar and salt and bring mixture just to a boil.  Once it reaches a boil, remove from heat and immediately stir in vanilla and flour.  Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth.  Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1-1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster, you can pipe out 2-3 inches out at a time and make 2 cuts).  Work in fairly small batches being careful not to overcrowd (which will reduce the oil temperature too much- you want the oil to remain close to 350 degrees).  Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain off on a plate or baking sheet lined with several layers of paper towel.

In a small mixing bowl, whisk together 1/2 c. granulated sugar and cinnamon.  Toss warm, drained churros into sugar mixture to evenly coat.  For best results, serve warm with chocolate sauce, if desired.

Angela's Blondies

(Courtesy of Angela Mensink)

Ingredients:
1/2 c. butter, melted
2 c. brown sugar
2 eggs
1 1/2 c. flour
1 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
1 c. chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees.

Combine melted butter and brown sugar; stir until well-blended.

Add egg and mix well.

Stir in dry ingredients and then add vanilla and nuts.

Spread in a buttered or greased 9x13 baking pan.  Bake for 25-30 minutes or until golden.

Buffalo Chicken Dip

(Courtesy of food.com)

Ingredients:
2 pkgs. (8 oz. each) cream cheese, softened
1 c. ranch dressing
3/4 c. red hot sauce
1 can (10 oz.) chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
Shredded cheddar cheese, you decide how much
Frito chips or scoops

Directions:
Beat cream cheese, ranch dressing and red hot sauce.

Fold in shredded chicken.  

Spread mixture into pie plate sprayed with nonstick cooking spray.

Bake at 350 degrees for 15 minutes.  Add cheese to the top.  Bake an additional 10-15 minutes.  

Serve hot with chips.

Chicken and Broccoli Hand Pies

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
1 can (11 oz.) refrigerated thin crust pizza crust
3 Tbsp. reduced-fat garden vegetable cream cheese spread, divided
1 c. cooked chicken breast, finely shredded
1 c. frozen chopped broccoli, thawed and drained, finely chopped
2 Tbsp. roasted red bell peppers, chopped
1/4 tsp. garlic powder

Directions:
Preheat oven to 425 degrees.  Lightly coat cookie sheet with cooking spray.

Unroll dough onto cookie sheet.  Spread out dough into a 14x12 rectangle; cut into 9 squares.  Spread 1 tsp. cream cheese spread onto half of each square, spreading within 1/2 inch of edges.  Top each with chicken, broccoli, bell pepper and garlic.

Fold each square into a triangle.  Using a fork, press edges to seal.  Bake for 11-13 minutes or until golden brown.

Summer Mint Julep

(Courtesy of Better Homes and Gardens)

Ingredients:
Crushed ice
1 Tbsp. minted simple syrup (see recipe below)
2-4 large sprigs fresh mint
3-4 Tbsp. bourbon
Mint sprig (optional)

Directions:
Fill a tall glass with crushed ice.  Pour minted simple syrup into the glass (for a sweeter cocktail, add more syrup).  Slightly crush mint sprigs; add to the glass.  Pour bourbon into glass.  Stir.  Garnish with a mint sprig, if desired.

Minted simple syrup
Ingredients:
1/2 c. boiling water
1/2 c. sugar
1/4 c. lightly packed fresh mint leaves

Directions:
Pour boiling water over sugar in a small bowl; stir until sugar dissolves.  Stir in mint leaves.  Cover and chill for at least 4 hours.  Strain mixture through sieve.  Discard mint leaves.  Store syrup, covered, in the refrigerator for up to 3 days.

Don't Peek Chicken

(Courtesy of Mr Food)

Ingredients:
1 c. uncooked long-grain rice
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 envelope onion soup mix 
1 soup can cold water
1 clove garlic, crushed
1 tsp. chopped fresh parsley
1 tsp. Worcestershire sauce
1 chicken (3 1/2-4 lbs.) cut into 8 pieces
Paprika for sprinkling

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley and Worcestershire sauce.

Pour mixture into prepared pan.  Press chicken into mixture.  Sprinkle with paprika, then cover tightly with aluminum foil.

Bake 1 1/4 hours.  Do not open cover during baking.

http://www.mrfood.com/Chicken/Dont-Peek-Chicken-3025

Homemade Cilantro Lime Ranch Dressing

(Courtesy of familyfreshmeals.com)

Ingredients:
3/4 c. light mayonnaise
3/4 c. Greek yogurt
2 Tbsp. lime juice
1 Tbsp. olive oil
1/3 c. milk
1/3 c. cilantro, chopped
2 Tbsp. fresh chives, roughly chopped
2-3 cloves garlic, minced
1/4 tsp. salt
1/4 tsp.black pepper

Directions:
Place all ingredients in a blender or food processor and blend until smooth and creamy.  Leftovers can be kept in an airtight container for up to 2 weeks in the refrigerator.

Dark Chocolate Bacon Cupcakes

(Courtesy of Allrecipes)

Ingredients:
12 slices bacon
2 c. all-purpose flour
3/4 c. plus 1 Tbsp. unsweetened cocoa powder
2 c. white sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 eggs
1 c. strong brewed coffee, cold
1 c. buttermilk
1/2 c. vegetable oil

Directions:
Preheat oven to 375 degrees.  Line 2 (12 cup each) muffin tins with cupcake liners.  Place bacon in a large, deep skillet.  Cook over medium-high heat until evenly brown.  (You can cook the bacon in batches as it is too much for one batch).  Drain, crumble and set aside.

In a large bowl, stir together flour, 3/4 c. of the cocoa powder, sugar, baking soda, baking powder and salt.  Make a well in the center and pour in eggs, coffee, buttermilk and oil.  Stir just until blended.  The batter will be thin.  Mix in 3/4 of the bacon, reserving the rest for garnish.  Spoon batter into prepared cups, dividing equally.

Bake in preheated oven until the tops spring back when lightly pressed, 20-25 minutes.  Cool in pan set over a wire rack.  When cool, arrange cupcakes on a serving platter.  Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top.  Dust with remaining 1 Tbsp. cocoa powder.

Deli Style Pasta Salad

(Courtesy of Better Homes and Gardens)

Ingredients:
8-9 oz. frozen or refrigerated cheese-filled tortellini
1 1/2 c. broccoli florets
1 large carrot, thinly sliced
1/4 c. white wine vinegar
2 Tbsp. olive oil
1 tsp. dried Italian seasoning, crushed
1 tsp. Dijon-style mustard
1/4 tsp. black pepper
1/8 tsp. garlic powder
1 medium red or yellow sweet pepper, cut into thin strips

Directions:
In a large saucepan cook pasta according to package directions, except omit any salt and oil.  Add broccoli and carrot for the last 3 minutes of cooking; drain.  Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper and garlic powder.  Cover and shake well.  Set aside.

In a large bowl combine the pasta mixture and sweet pepper.  Shake dressing.  Pour the dressing over the pasta mixture; toss gently to coat.

Skillet Sombrero Pie

(Courtesy of Mr Food)

Ingredients:
1 lb. ground beef
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1 can (14 1/2 oz.) diced tomatoes with green pepper, celery and onions, undrained
1 can (8 oz.) tomato sauce
1 envelope (1 1/4 oz.) taco seasoning mix
1 c. (4 oz.) shredded Cheddar cheese
1 pkg. (10 1/2 oz.) corn chips

Directions:
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink.  Drain in a colander, discarding drippings.

Return meat to skillet.  Add corn and next 3 ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Sprinkle with cheese; cook until cheese melts.  Arrange chips around edge.  Serve immediately.

http://www.mrfood.com/Beef/Skillet-Sombrero-Pie-4781

Skinny Red Velvet Poke Cake

(Courtesy of thedomesticrebel.com)

Ingredients:
1 box red velvet cake mix
1 can zero-calorie ginger ale soda or 7 Up
1 container light red velvet yogurt
1 tub fat free whipped topping, thawed
4 reduced fat Oreo cookies, crushed
Chocolate sprinkles

Directions:
Preheat oven to 350 degrees.  Liberally grease a 9x13 baking pan with cooking spray.  Set aside.  In a large bowl, mix together the cake mix and soda.  Do not add eggs, oil or water like the package states.  Let the foam subside a bit, then mix with an electric mixer for about 2 minutes or until well blended.

Pour the mixture evenly into the prepared dish.  Bake for approximately for 20 minutes or until the top is set and sides begin to slightly pull away from the pan.  Cool completely.

Using the handle of a wooden spoon, evenly poke holes throughout the entire cake's surface.  Distribute the yogurt among the top of the cake, spreading it to fill the holes as best as you can.  

Top the cake with the whipped topping.  Then top with the crushed Oreos and chocolate sprinkles.  Refrigerate the cake, covered, for at least 8 hours or overnight to let the cake set.  Store airtight in the fridge.

Slow Cooker Beef Tips

(Courtesy of Mr Food)

Ingredients:
1 1/2 lbs. beef tips or cubed beef stew meat
1/2 lb. mushrooms, quartered
1/2 onion, cut into slivers
1 pkg. (1 oz.) dry onion soup mix
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 1/2 oz.) condensed beef broth
1/4 c. red wine
1 Tbsp. Worcestershire sauce

Directions:
Place beef in a 5 quart slow cooker.

In a medium bowl, combine remaining ingredients.  Pour over beef and stir.

Cover and cook on low heat for 6-8 hours, or until beef is tender.

http://www.mrfood.com/Beef/Slow-Cooker-Beef-Tips

Adobo Rub

(Courtesy of The Chew)

Ingredients:
2 Tbsp. ground ginger
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. ground cumin
2 Tbsp. dark brown sugar
2 Tbsp. paprika
2 Tbsp. Ancho chili powder
2 Tbsp. ground black pepper

Directions:
Mix all ingredients together.  Spread over steak of your choice and cook to your liking.

Note~  I used rib eye steaks.  Most of the ingredients I had in my pantry but I substituted light brown sugar for the dark brown sugar and I used regular chili powder instead of Ancho chili powder.  It tasted good but I would recommend using a bit more chili powder if you like a bit more heat.  This recipe works for about 4 steaks.

Orange Creamsicle Puppy Chow

(Courtesy of lifeloveandsugar.com)

Ingredients:
5 oz. orange colored candy melts (orange cream flavored, if you can find them)
5 oz. white chocolate or white vanilla candy melts
5 c. rice chex cereal, divided into 2 parts
3/4 c. orangesicle cake mix
3/4 c. powdered sugar

Directions:
Put 2 1/2 c. rice chex cereal into a medium sized bowl.

Slowly melt the orange candy melts in the microwave, stopping it every 30 seconds or so to make sure it does not burn.

Add melted candy melts to chex cereal and lightly stir to coat evenly.  Be careful not to break the chex cereal too much.

Add the dry creamsicle cake mix to the covered chex cereal and lightly stir to coat evenly.  You could add the chex cereal and cake mix to a ziploc bag, then shake if you wish.

Repeat the same process with the white chocolate and the remaining chex cereal, but substitute the powdered sugar for the creamsicle cake mix.

Allow both flavors to dry then combine.

Note~  The orange cream candy flavored melts may be available at Michaels.  Wilton brand makes them.

Bistro Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) uncooked elbow macaroni
3 Tbsp. butter, divided
3 Tbsp. all-purpose flour
2 1/2 c. 2% milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 c. (4 oz.) shredded part-skim mozzarella cheese
1 c. (4 oz.) shredded cheddar cheese
1/2 c. crumbled Gorgonzola cheese
3 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. seasoned bread crumbs

Directions:
Cook macaroni according to package directions; drain.  Meanwhile, in a Dutch oven, melt 3 Tbsp. butter over low heat.  Stir in flour until smooth; gradually whisk in milk and seasonings.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Reduce heat; stir in cheese until melted.  Stir in sour cream.  Add macaroni; toss to coat.  In a small skillet, heat remaining butter over medium heat.  Add bread crumbs; cook and stir until golden brown.  Sprinkle over top.

Pineapple Citrus Cream Squares

(Courtesy of Mr Food)

Ingredients:
2 pkgs. (4 serving size each) lemon-flavored gelatin
2 c. boiling water
1 c. cold water
1 can (20 oz.) crushed pineapple, drained, with 1 c. juice reserved
2 tsp. grated orange peel
1 1/2 c. grated carrot
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar
1 container (8 oz.) frozen whipped topping, thawed

Directions:
In a large bowl, dissolve gelatin in boiling water.  Add cold water, reserved pineapple juice and orange peel; mix well.  Chill 15-20 minutes, or until slightly thickened.  Stir in pineapple and carrot.  Pour into a 9x13 baking dish.  Chill for 1 hour;.

In a large bowl, beat cream cheese and sugar until smooth.  Fold in whipped topping and spread evenly over pineapple gelatin mixture.

Cover and chill for at least 4 hours, or until firm.

http://www.mrfood.com/Misc-Desserts/Pineapple-Citrus-Cream-Squares

Copycat Sweet Baby Ray's BBQ Sauce

(Courtesy of myrecipejourney-lillian.blogspot.com)

Ingredients:
1 can (6 oz.) tomato paste
1 1/2 c. water
1 1/2 Tbsp. canned pineapple juice
1 heaping tsp. kosher salt
1/2 tsp. garlic powder
3/4 tsp. liquid smoke
1/4 c. white vinegar
3/4 Tbsp. fresh squeezed lemon juice
4 Tbsp. molasses
3 Tbsp. light corn syrup
3 Tbsp. brown sugar
3 Tbsp. cold water 
1 Tbsp. cornstarch

Directions:
In a medium size saucepan over medium heat, mix together all ingredients except the cold water and cornstarch.  Cook and stir until well combined and heated through.  Allow mixture to boil, stirring often.  Reduce heat to a simmer and let cook for 30 minutes, stirring occasionally.

Mix together cold water and cornstarch to create a slurry. Add the slurry to the saucepan.  Stir and cook for about 5 more minutes.  Remove from heat and let cool.  Pour into glass jars and refrigerate until ready to use.