Baked Macaroni and Cheese

I know this isn't the best picture but I've never claimed to be a professional. This is such a good recipe I found when I was in college just learning how to cook.

Ingredients:
1 pkg. (16 oz.) Elbow macaroni noodles
1/4 c. butter or margarine
1/2 lb. (8 oz.) Velveeta cheese, cut up and divided
2 c. shredded cheddar cheese, divided
1 egg
2 1/2 c. milk
paprika

Directions:
preheat oven to 350 degrees
Cook elbow noodles as directed on package. Meanwhile cut butter into small pieces and place in bottom of a 13 x 9 baking dish. Drain noodles and pour half of them over butter. Sprinkle with 1 cup each of both cheeses. Beat the egg and milk together and pour half of the mixture over the cheese. Repeat all layers again. Sprinkle with paprika and bake for 15 minutes. Remove from oven and stir bake an additional 15 minutes or until heated through and golden brown.
Enjoy!

Honey Lime Chicken Enchiladas

This recipe was on Good Things Utah and is sooooo delish! It does take some work though. You might even consider making more of the marinade because it tastes so good.

Ingredients:
1/3 c. honey
1/4 c. lime juice
2 t. - 1 T. chili powder
2 large garlic cloves finely minced
1 lb. chicken cooked and shredded
corn tortillas
2c. shredded mexican style cheese
1 (14 oz.) can mild green enchilada sauce
1/2 to 3/4 c. heavy cream


Directions:
Preheat oven to 350 degrees. Place the chicken aside in a medium bowl. In a small bowl combine honey (I heat mine for a few seconds in the microwave to help it blend better), lime juice, chili powder, and minced garlic. Whisk well. Pour the marinade mixture over the chicken and cover with plastic wrap. Allow to marinate while preparing the tortillas for 30 minutes to an hour, in the fridge.

Heat a large Skillet, griddle, frying pan whatever it is that you use. Spray with cooking spray in between each tortilla. Heat tortillas for about 20 seconds on each side until warm and flexible. Keep warm between paper towel until ready to use.

Spray a 9x13 pan with cooking spray. In a medium bowl combine enchilada sauce and heavy cream. Pour about 1/2 c. on bottom of baking dish. Add a large spoonful of chicken mixture to tortilla shells in a line add a pinch of cheese and roll the tortilla tightly. Place tortillas seam side down. You will have cheese leftover. Add remaining marinade from chicken to sauce mixture and pour over enchiladas. Sprinkle with remaining cheese.

Bake for 30 to 35 minutes until cheese is bubbly and starting to brown on top.

Layered Enchilada Bake

Ingredients:

1 lb. lean ground beef
1 Lg. onion, chopped
2 C. Thick n' Chunky salsa
1 can black beans, drained and rinsed
1/4 c. Zesty Italian dressing
2 Tablespoons Taco seasoning
6 flour tortillas
1 C. sour cream
1 pkg. mexican blend shredded cheese

Optional:
Tomatoes
Lettuce
Cilantro

Directions:

Preheat oven to 400 degrees.
Brown beef and onions in a large skillet and drain when cooked through. Add salsa, beans, dressing, and taco seasoning to the beef mixture and mix well. On the bottom of a greased 9 x 13 pan place 3 flour tortillas broken up to fit in bottom. Cover tortillas with layers, half of each, of the beef mixture, sour cream, and cheese. Repeat all layers and cover with tin foil.
Bake for 30 minutes. Take foil off and bake for additional 10 minutes.

Top with chopped tomatoes, shredded lettuce, and chopped cilantro.

Orange French Toast

Ingredients

- 8 Thick slices of bread
- 4 eggs
- 1 C. heavy cream
- 1/4 C. honey (melted in microwave)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 Tablespoons grated orange zest
- 1 teaspoon vanilla extract
- 1/4 C. butter


Directions

in a medium bowl, beat together eggs, cream, salt, cinnamon, orange zest,vanilla, and honey.

Melt butter in a large frying pan or griddle over medium heat. Dip both sides of bread in mixture, transfer onto hot pan. Brown both sides, and serve with syrup, powdered sugar, whipping cream, berries, or chopped pecans.

We LOVE this recipe! It has a different taste than the regular French toast and you can use less or more of the ingredients depending on what taste you like, you could also use less cream to make it less fattening and substitute with milk or half and half. We like it with the cream!

Black Bean Soup

Ingredients
2 Tablespoons vegetable oil
1 Lg. onion, chopped
3 Lg. cloves garlic, minced
4 cans black beans, un-drained
2 cans reduced sodium chicken broth
3/4 c. corn
1/3 c. Franks Original REDHOT cayenne pepper sauce.
1/4 c. fresh cilantro leaves, minced
2 teaspoons ground cumin
sour cream
cheese


Directions
Heat oil in 4 quart sauce pan; cook onion and garlic until tender. Add beans with their liquid, corn, broth, Franks sauce, cilantro, and cumin. Bring to a boil, stirring. Reduce heat; simmer, partially covered, 30 minutes. Stir occasionally, Remove 1 C. soup mixture and blend in blender until smooth. Stir back into soup. Serve with sour cream, and cheese.

p.s. looks are deceiving this may look yucky, but it sure tastes yummy!!!