OVER THE RAINBOW MACARONI AND CHEESE

OVER THE RAINBOW MACARONI AND CHEESE

1/2 cup (1 stick) plus 1 tablespoon butter, divided, plus more to prepare casserole dish

1/2 cup (2 ounces) shredded muenster cheese

1/2 cup (2 ounces) shredded mild Cheddar cheese

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack cheese

Salt

1 tablespoon vegetable oil

1 pound elbow macaroni

2 cups half-and-half

1 cup (8 ounces) processed cheese food (such as Velveeta), cut into small cubes

2 large eggs, lightly beaten

1/3 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Lightly butter a deep 2-1/2 quart casserole. Set aside.

In a large bowl, mix muenster, mild and sharp Cheddar and Monterey Jack cheeses. Set aside.

Bring a large pot of salted water to a boil over high heat. Add oil, then macaroni; cook until macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. Set aside.

In a small saucepan, melt 1/2 cup butter. Stir into macaroni. Add half-and-half, 1-1/2 cups shredded cheese, cubed processed cheese and eggs. Stir in seasoned salt and pepper. Transfer to casserole dish.

Sprinkle with the remaining 1/2 cup shredded cheese; dot with remaining 1 tablespoon butter. Bake until mixture bubbles around the edges, about 35 minutes. Serve hot.

TOTALLY OVER THE RAINBOW WONDERFUL! The best I've had since my Grandma made macaroni and cheese for me.

SOUR CREAM BLUEBERRY BREAD

SOUR CREAM BLUEBERRY BREAD

1-1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter or margarine, softened

1-1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

1-1/2 cups frozen blueberries (DO NOT THAW)

1/2 cup coarsely chopped walnuts, divided

Grease and flour two 7-1/2x3-1/2"metal loaf pans. Preheat the oven to 375 degrees.

In a small bowl, combine 1-1/2 cups flour, baking powder and salt; set aside.

Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute.

In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter. (*I DO NOT GET THE BERRIES OUT OF THE FREEZER UNTIL READY TO DO THIS STEP).

Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts.

Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.

***I DO NOT like Blueberries - but love this bread! Go figure.

CREAMED CHICKEN AND BISCUITS

Creamed Chicken and Biscuits Serves 6

½ large sweet onion

1 can Mexican Corn, drained and rinsed

1-½ teaspoon butter

4 cups chopped cooked chicken

1 (10-¾ ounce) can Cream of Chicken Soup

1 Cup Sour Cream

½ Cup milk

1 cup shredded mild cheddar cheese

6 frozen biscuits, thawed

1. Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish.

2. Chop the onion. Heat butter in a small nonstick skillet over med-high heat until melted. Stir in onion. Saute until tender.

3. Combine onion, chicken, soup, sour cream, milk in a med bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.

4. Sprinkle baked layer with ¾ cup of the cheddar cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.

5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

This is so very good, and a sweet friend brought this to us after I had back surgery. So much appreciated.

Peach Enchiladas

PEACH ENCHILADAS

Yield: 16 servings

Preparation: 15 Minutes

Bake: 45 Minutes

2 (8 ounce) packages refrigerated crescent-roll dough

4 firm South Carolina peaches, peeled, pitted, and quartered

1-1/2 cups sugar

1 cup butter, melted

1 teaspoon ground cinnamon

1 (12-ounce) can citrus-flavored soda, such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13x9x2 inch pan with nonstick spray; set aside.

Unroll crescent-roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent-roll dough and peaches.

In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top

Bake for 45 minutes.

Very, very delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!