Tuesday, April 27, 2010

Beanpot Macaroni and Cheese

Ingredients:

1 (10-ounce) container refrigerated Alfredo sauce
12 ounce can evaporated milk
1-1/3 cups whole milk
1 egg
2 tablespoons Dijon mustard
1/2 pound macaroni pasta
2 cups shredded Cheddar cheese
2 cups shredded American cheese
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
1/8 teaspoon white pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon salt

Preparation:

In your beanpot, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.

Pour into 3 1/2 or 4 quart beanpot. Cover and cook at 225 degrees for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

Monday, April 26, 2010

Ham and Broccoli Bake

Thanks Lori for this fantastic recipe! All your party guests loved it, so I thought I'd share it so everyone could enjoy it!

2 rolls of crescent rolls
2c diced ham (turkey or chicken work well also)
1c chopped broccoli
1c diced sweet red pepper
2c shredded monterey jack cheese
1/2 onion, diced
3T dijon mustard

Mix all ingredients except rolls and 1c cheese. Lay crescent rolls in your Hostess Hospitality Set dish overlapping points out in baking dish. Pour mix ingredients over larger part of rolls pat down, fold point of rolls over filling. Top with remaining cheese. Bake for 25 to 30 minutes at 350 degrees.