Favorite Recipes

My friends have been asking for my Baked Macaroni and Cheese recipe for ages.  I made it for book club last fall, then again for a dinner for all my other friends this spring.  I never have many leftovers from this one
Baked Macaroni & Cheese
serves 6 / prep. time 30 minutes / bake time: 45 minutes

• 5 c. dry macaroni
• 6 T. butter
• 16 oz. American (Velveeta) cheese
• 24 oz. cheddar cheese
• 2 c. milk
• salt and pepper to taste

Topping:

• stale bread crumbs
• 6 T. additional butter

Cook the macaroni according to the package directions - leave it slightly undone (al dente). Next melt the Velveeta and butter in the milk, either on the stove or in a glass bowl in the microwave. Heat your oven to 350. Grease a large casserole or 9 x 13 pan. Toss the cheese sauce with the macaroni and spread it in the pan. Now for the cheddar - if it’s shredded, sprinkle on top of the macaroni and stir it up a bit. If it’s not shredded, cut into chunks and do the same. Sprinkle salt and pepper over all.
For the topping, combine the bread crumbs with the melted butter and sprinkle on top of your casserole. Good alternatives are crushed cheese crackers (cheezits or goldfish) or wheat germ.
Bake for 45 minutes.
Yes, it contains Velveeta, which some people say leave a plastic taste in your mouth.  I think there’s so much “real” cheese in there that the Velveeta just adds a creamy-ness.
The second recipe is newer.  I just made it a few weeks ago for everyone, but it turned out fantastic.  I’ve always loved Chicken and Dumplings soup, so when I found a recipe for  Crock Pot Chicken and Dumplings on Pinterest, I knew I had to make it. 

• 4-6 boneless skinless chicken breasts (I used 3 very large ones)
• 2 tablespoons butter
• 2 cans cream of chicken soup
• 1 can chicken broth
• 1 onion diced
• 1 tablespoon dried parsley

That’s the basic recipe.  I also added:

• 6 medium potatoes, peeled and diced
• 1/2 bag frozen peas and carrots (still frozen)

You throw all this in the crockpot, put the lid on, and turn it on high for 4-6 hours.  Then you break up the, now cooked, chicken.  Then you take:

• 4 grands flaky refrigerator biscuits (I used a generic brand)

Cut the biscuits into 9 pieces each and throw on top of the hot soup.  That cooks for another 30 minutes, and then serve and enjoy!  If it’s too thick you can always add more chicken broth, but I found mine was perfect.  So excited to make it again this weekend for book club.