INGREDIENTS:

1 lb. ground beef (I used 87% ground chuck)
1-1/4 cups elbow macaroni, uncooked
1/2 of one large onion, finely chopped
2-3 cloves of garlic, minced (Or use 1 tsp garlic powder)
Lawry's Seasoning Salt, add according to taste
black pepper, add according to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon dried Italian seasoning
2 cups Hunts Spaghetti Sauce or Pasta Sauce (*See note)
dried parsley flakes, optional
Kraft Grated Parmesan Cheese, optional

PREPARATION:


In a large deep skillet, add the ground chuck, onion, and garlic. Season the beef mixture with the seasoned salt & black pepper. (While the beef mixture is browning, start cooking the macaroni.)

Once the beef mixture is done cooking, drain off any excess grease. Place the beef mixture back in the skillet, and then add the red pepper flakes, the Italian seasoning, and the pasta sauce; simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.

When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through. Once heated through; sprinkle on a bit of dried parsley flakes, if desired. Serve immediately, and top with a bit of grated parmesan cheese, if desired.

Yields: 4 servings

INGREDIENTS:

2 2/3 c. bow tie pasta (cook according to package)
1 tbsp. margarine
1 small onion, sliced thin
2 cloves garlic, crushed
1 mini sweet red pepper, diced
1 mini sweet yellow pepper, diced
1/2 c. heavy cream
1 1/2 c. milk
1/4 c. all-purpose flour
1 1/2 c. chicken broth
1/4 c. grated parmesan cheese, heaping
1/4 tsp. black pepper
1/4 tsp. season salt
1/4 tsp. dried parsley
2 c. fresh spinach, rinsed, dried, and chopped
1 c. cooked ham, cubed or sliced
1 Roma tomato, seeded and diced
3/4 c. mozzarella cheese

PREPARATION:

In a large skillet, add margarine, onion, red and yellow peppers, and garlic. Cook until vegetables are soft and tender. Add flour, milk and chicken broth; cook until it thickens – stirring often. Stir in parmesan cheese, pepper, season salt, and parsley. Remove from heat and add ham, spinach, and pasta; mix thoroughly. Pour into a 2 quart casserole dish that has been coated with non-stick cooking spray. Top with tomato and mozzarella cheese.

Bake uncovered for 22-25 minutes. Remove from oven and allow to cool 5 minutes before serving

INGREDIENTS:

Serves 6

2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

PREPARATION:


Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.

Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.

In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.

Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.

Enjoy!

INGREDIENTS:
1/2 cup jalapeno peppers, stems & seeds removed
1 large red bell pepper, stem & seeds removed
2 cups cider vinegar
1 1/2 cup dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring (optional)


PREPARATION:

Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely ground and small chunks remain.

Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)