Hearty Mac and Cheese Casserole

This dish is not for the healthy conscious. This is very good for leftovers and entertaining friends.


Ingredients:

1 bag of sharp cheddar cheese
1 pound elbow pasta
1 cup of milk
small bag of ham cubes (optional)
small bag of bacon bits (optional)
dash of salt/pepper
sprinkle of paprika


Directions:

1. Preheat oven to 350 degrees.
2. Make pasta according to package.
3. In a small pan, layer pasta, then cheese,milk, follow another layer. Sprinkle on top with salt/pepper/paprika.
4. Cover with aluminum foil and bake for 30 minutes or until top is slightly browned.
5. Let it sit for 5 minutes, then Enjoy!!!

Famous Pumpkin Pie

I love the season for pumpkin pie. This is my favorite pie and I can eat it anytime. I first tried this pie on Thanksgiving Day and had to get the recipe from my sister-in-law. It's very delicious and easy to make. Enjoy!

Ingredients:

1 1/2 cup sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz.) Libby 100% pure pumpkin
2 cans (12 fl oz. each) Carnation Evaporated Milk
2 unbaked 9 inch pie shells


Directions:

1. Preheat oven to 425 degrees.

2. Mix sugar, salt, cinnamon, ginger and coves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

3. Pour into pie shells.

4. Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees and bake additional 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Apricot-Almond Bake Brie

Tis the season to be hungry! If you want a great idea for a delicious appetizer to serve to your guests, this is perfect. It only takes few easy steps and your appetizer is complete and ready to eat. So yummy!

Ingredients:

1/4 cup finely diced dried apricots
1/4 cup almonds, chopped
1 TB snipped fresh parsley
2 TB apricot preserves
1 tsp. Dijon mustard
1 package (8 ouches) Pillsbury Refrigerated Crescent Dinner Rolls
1 4-inch round Brie cheese, rind included
1 egg, lightly beaten
Apple or pear wedges (optional)

Directions:

1. Prehead oven to 350 degrees. Combine apricot, almonds, parsley, preserves and mustard. Mix.

2. Unroll crescent dough on lightly floured cutting board. Separate dough, crosswise into tow squares, pressing seams to seal. Place Brie on one square of dough; set aside remaining square of dough. Trim corners from first dough square, leaving about a 1-inch border around Brie. Scoop apricot mixture evently over top of Brie.

3. Fold and crimp edges of dough to seal. Brush egg over entire surface of dough. Bake 30-35 minutes or until crust is deep golden brown. Remove fro oven; let stand 15 minutes. Serve with apple or pear wedges, if desired.

Yields 12 servings.