Homestyle Macaroni & Cheese

~ Robbie Gladmon ~ Leave a comment

From: Elisa

  • 2 1/4 c. hot water
  • 1 pkg. Kraft deluxe mac & cheese
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 c. fat-free sour cream
  • 1/4 c. crushed crackers
  • 1 tablespoon butter
  1. Preheat Oven 375
  2. Whisk in cheese pouch & water in 1 1/2 quart casserole
  3. stir in dry pasta & 1 c. shredded cheese
  4. Cover with lid Bake 30 minutes
  5. Remove from oven
  6. Stir in sour cream
  7. Mix remaining cheese ,crackers and butter. Sprinkle on top
  8. Bake uncovered 10 minutes
  9. Let stand 5 minutes before serving

Lemon Chicken Crock Pot

~ Robbie Gladmon ~ Leave a comment

From: Elisa – paper

  • 1 lemon pierced with fork
  • 1 whole roasting chicken fits in pot {about 6 pounds}
  • 1/2 cup honey
  • 1/2 cup fresh orange juice or lemon juice
  1. Place whole lemon in washed chicken
  2. Pace in crock pot
  3. Combine: honey & OJ or lemon juice
  4. Pour over chicken
  5. Cook on low 8 hours

Tri Color Macaroni Salad

~ Robbie Gladmon ~ Leave a comment
  • 12 oz. tri color rotini pasta
  • 2 c. broccoli florets
  • 1/4 c. balsamic vinegar
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper
  • 3/4 c. olive oil
  • 1 c. shredded carrots
  • 3/4 c. fresh chopped basil – divided
  • 3/4 c. red/or yellow/or green bell pepper finely chopped – divided
  • 1 c. kalamata olives
  • 3/4 c. fresh grated parmesan cheese
  • 1/2 c. green onions – sliced
  1. Cook rotini according directions on box   add broccoli last few minutes
  2. Whisk together: vinegar, salt & pepper, oil
  3. Combine: dressing with rotini, broccoli
  4. Add: carrots, 1/2 c. each of basil – red pepper – olives
  5. cheese & onion
  6. Mix well
  7. Garnish with 1/4 c. basil – red pepper

Coconut Cookies

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From: Angie

  • 1 stick soft butter
  • 1 c. sugar
  • 1 egg
  • 2 teaspoon coconut extract
  • 1 small box Washington biscuit mix
  • 1 small box Washington mashed potato mix
  1. Pre heat 350
  2. Ungreased cookie sheet
  3. Cream: butter/margarine, sugar
  4. Beat together:
  5. 1. Add: egg,extract
  6. 2. Add: biscuit mix
  7. 3. Add: potato mix
  8. Spoon on baking sheet
  9. Bake

Greek Salsa/ Salad

~ Robbie Gladmon ~ Leave a comment

SALSA

  • Athenos Feta Cheese 3.5 ozs.
  • 1/2 c. halved kalamata olives
  • 1/2 c. chopped red onions
  • 1/2 c. chopped cucumbers
  • 1/2 c. chopped roasted red peppers
  • 1/2 c. Good Seasoning Lite greek vinaigrette with oregano
  • 1/2 c. Athenos fat reduced dressing

SALAD

  • 1 bag 10 oz. mixed greens
  • 4 oz. feta cheese
  • 3/4 c pitted olives
  • 3 plum tomatoes
  • 1/2 c. thinly slices re onion
  • 1/2 med. cucumber
  • 1/2 c. Good Seasoning Lite greek vinaigrette Dressing
  1. Mix all ingredients
  2. Serve with pita chips
  3. Large Bowl:
  4. Toss: greens, tomatoes,olives, cucumber
  5. Drizzle with dressing
  6. Top with feta

Caramel Pecan Rolls/ Garlic Bread

~ Robbie Gladmon ~ Leave a comment
  • Preheat Oven 350
  • use oven safe saute pan
  • 1 large can grands original biscuits (cut into 1/4 with serrated knife)
  • 1 stick butter

CARAMEL PECAN ROLLS

  • 1/2 jar caramel topping
  • 1 c. pecans (chopped)
  • cinnamon & sugar
  1. Melt butter in small saute pan
  2. Add: caramel & nuts
  3. Stir well
  4. Place 1/4 size biscuits in pan
  5. sprinkle with sugar & cinnamon
  1. Bake 25 minutes
  2. Remove from oven
  3. Place large plate on top    Invert
  4. Serve

 

 GARLIC BREAD:

  • 1 stick butter
  • 2 cloves crush garlic
  • 2 teaspoons Italian seasoning
  1. Melt butter in small saute pan
  2.  Add garlic/seasonings
  3. Stir well
  4. Place 1/4 size biscuits in pan
  5. Bake 25 minutes
  6. Remove from oven
  7. Place large plate on top        Invert
  8. Serve

SunFlower Seed/Carrot Salad

~ Robbie Gladmon ~ Leave a comment

From: paper

  • 1/4 c. fresh lemon juice or white vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper black
  • 1/2 c. olive oil
  • 1 small bag shredded carrots (8 oz.)
  • 1/2 c. roasted sunflower seeds (shelled)
  • 2 c. baby greens/arugula
  1. Med. bowl
  2. Whisk together:
  3. lemon juice/vinegar
  4. mustard
  5. cumin, salt, pepper
  6. Add: carrots, sunflower seeds
  7. toss to coat
  8. Add greens toss serve immediately