Wine A Little Bit More!

This is one of my favorite recipes from college and I still make it today ... 16 oz. Elbow macaroni 1 can Cheddar Cheese Soup 1 can Evaporated Milk 1/2 stick Butter, melted 3 cups Cheddar Cheese, shredded (Reserve one cup for topping at the end of cooking) 8 oz. Velveeta cheese Additional Milk to cover the noodles Salt and Pepper Mix in a crock pot cheddar cheese soup, evaporated milk, melted butter, shredded cheddar cheese, salt, pepper and elbow macaroni (add last). If there isn't enough liquid to cover the macaroni add more milk. Cook on High for 2 hours. Stir occasionally. After 2 hours, add the last cup of cheese and cook for an additional 20 minutes.  6 servings

2 cups cooked chicken pieces 8 oz. egg noodles, cooked 8 oz. sour cream 1 can cream of chicken soup 2 tbsp. melted butter 2 tbsp. minced onion Directions Mix all ingredients. Top with Durkee French Fried Onions. Bake for 20-25 min. at 325°F. Source: http://www.chickenrecipequeen.com/

1 can (10 3/4 oz.) cream of chicken soup 1 1/2 c. water 1/4 lb. Velveeta, cut into chunks 2 c. frozen broccoli florets 12 manicotti pasta shells, uncooked 1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips 1/4 c. grated parmesan cheese DIRECTIONS Preheat oven to 400 degrees. Mix soup, water & velveeta in microwaveable bowl. Microwave for 3 minutes or until cheese is melted & mixture is blended, stirring after 2 minutes. Pour 1/3 soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to soup mixture. Stuff pasta with chicken strips; place in baking dish. Cover with remaining soup & broccoli mixture. Sprinkle with parmesan cheese. Cover & bake 45-50 minutes or until pasta is tender & chicken is cooked through. 4 servings Source: http://www.chickenrecipequeen.com/

Made this recipe for my birthday, May 27, 2009. 1 pound box bow tie pasta 2 (6.5-ounce) jars marinated artichoke hearts, drained 1 teaspoon lemon juice 2 tablespoons grated Parmesan, plus more for serving 1/4 cup chopped walnuts 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Grated Parmesan, for serving Directions In large pot of boiling, salted water, cook bow ties per package directions. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.