Oh this is so yummy! However, I could not get Allikaye to try it! I mean it stayed on her plate until bedtime! I let her eat some crackers, but she even denied ice cream for one bite! Grrr... I think it was the green in the pesto that frightened the little Miss!
So...you want the recipe now? Matt and I loved it!! We even made it again the next night! But Allikaye had mac n cheese!
What you need: olive oil yellow bell pepper sliced carrots 1 can chicken broth 1 package refrigerated cheese filled ravioli 1/4 cup pesto parmesan cheese
Get Cookin: Pour broth into skillet and add ravioli. Bring to a boil. Then simmer for 5 minutes. Meanwhile, cook the pepper and carrots in olive oil until tender, about 5 minutes too! Remove some of the broth then add in peppers and carrots and 1/4 cup pesto. Mix well and serve with LOVE!
What you need: Elbow macaroni noodles some fresh bread crumbs 4 Tbs, butter, melted some minced onion 1 tbs. flour 1/4 tsp. dry mustard salt n pepa 1 1/2 cups milk 2 cups cheddar cheese
Preheat oven to 350. Cook macaroni noodles. In a saucepan combine 2 Tbs. butter and minced onion, then add flour, salt and pepper; stir until blended. Stir in milk; cook stirring until thickened. Stir in cheese.
Look at this cheesy- deliciousness!
Pour in noodles. Mix it all together. Sprinkle bread crumbs over and put butter on top. Bake at 350 for 20 minutes!
I found this recipe by chance... happened to have all the ingredients... and it was yummo!
What you need: Cherry Chip cake mix Cherry flavored tub o' frosting 1/2 cup butter or marg 2 packages cream cheese 3 eggs
Get Cookin: Heat oven to 325 Beat dry cake mix and butter until crumbly (reserve 1 cup for the top of the bars) Press into the bottom of a 9x13 pan In same bowl, beat cream cheese and tub o' frosting Beat in eggs Pour over crust Sprinkle with the remaining crust mixture Bake for 45 minutes!! Refrigerate for 2 hours
1/4 cup butter 1/4 cup flour 1/2 tsp. seasoned salt 1/2 tsp. grouund mustard 1/4 tsp. pepper 1/4 tsp. worcestershire sauce 2 cups milk 1 cup shredded sharp cheddar 3 oz. cream cheese
4 oz. shredded monterry jack
Heat oven to 350. Cook pasta as directed on bag. In a saucepan melt butter. Then add flour, seasoned salt, ground mustard, pepper, worcestershire sauce. This will make a thick mixture so don't worry. Remove from heat and add in milk. Put it back on the stove and boil. Stir after boils for 1 min. Remove from heat and add all the cheeses and stir with a whisk. Mix mixture and pasta and put in a casserole dish and bake for 20 minutes uncovered. Sprinkle with a little Italian parsley.