Corn Tortilla Chips

To go with our hummus, I fried up some corn tortilla chips. You can bake them but today it was faster to just fry them up. Heat a good amount of oil in the pan till it covers the tortilla. Brown on both sides and drain on paper towels. Season with salt or leave plain.

Stove top Macaroni and Cheese

I have yet not found a yummy mac and cheese so I figured one out on my own. First many of the mac and cheese, calls for baking I really think it dries it out. So here is mine.

2 tlbs butter melted in pot

2 tbls four

1 cup half and half

salt and pepper

1 cup of cheddar cheese

5 or so oz of cooked macaroni and cheese ( we like the large shells)



***Melt butter in pot. Add flour and whisk until no lumps and starts to bubble.

**Remove from heat and slowly add 1 cup of half and half ( trust me it is sooo creamy)

**Return to heat and whisk. Boil one minute

**Remove fromheat and add cheddar cheese. Mix until cheese is all melted. Add cheese to warm noodles. Serve warm.

Pillsbury cream cheese croissants

Pillsbury refrigerated croissant dough
cream cheese garden veggie spread. (They come in plastic containers)
handful of sliced olives

**Microwave the cream cheese just to soften it.
**Add sliced olives
**Separate the croissant dough
**Roll out the dough just enough to spread a good amount of cream cheese on there. Be generous
**Roll back up into a croissant
**Bake at 375 for 11-13 minutes on an ungreased cookie sheet
Serve and eat warm.

***Great side with soup. Also 1 roll makes 8 so do not mix olives in the whole container or cream cheese. Take as much as needed for the croissants.

Mexican RIce

This side dish is so delicious I highly recommend making. It is not mine, obviously LOL So if you are looking for a mexican rice recipe, you have to try this one. I followed the recipe exactly. Oh and it makes quite a bit. Of course for the next few days, you can put the rice in your bean burritos, add veggies and avacado with a dolop of sour cream or make fajitas and have it as your side dish again. Many ways to eat up that rice.


2 cups rice
1 large onion, chopped
2 cloves garlicc crushed
4 cups chicken or beef stock
1 1/2 cup tomatoes, peeled and chopped or a can of diced tomatoes
1-2 tbls olive oil
1/2 cup frozen or fresh green peas, cooked.
Salt and black pepper to taste.


***Directions:
Puree the tomatoes, onion, garlic, and 1/2 cup of the stock in an electric blender. Heat the oil in a saucepan and saute the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes). Mix in the peas and continue cooking until all the liquid has been absorbed.

My neighbor makes this amazing mexican rice.

Cheesy Bread

1 french bread
garlic ( as much as you like)
butter ( enough to spread on french bread)
mozarella and cheddar, shredded

Slice french bread diagonally 3/4 in apart and 3/4 in of the way. Whip together the garlic and butter. Spread the butter, garlic mixture on the bread. Sprinkle the cheese inside and much as you can.
Warp in foil and bake for 10 at 350.

Cheesy Baked Mashed Potatoes

Make mashed potatoes like you normally do ( make a big batch as this gets eaten up fast)

Layer a spoonful of mashed potatoes on a a casserole, sprinkle the top with cheese, layer another spoonful of mashed potatoes and top with cheese.
Bake at 350 until cheese melts. About 10 minutes or so.

**A great alternative from mashed potatoes. Serve with a dolop( sp?) of sour cream and sprinkle with chives.


Made by Monica