Monday, March 28, 2011

Mac & Cheese

The kids wanted some Mac & Cheese the other day for lunch, but of course we didn't have any. I found this recipe and decided to give it a try. We had the left overs with BBQ Brisket. Ingredients: -1 2/3 Cups Dry Elbow Macaroni, Cooked and Drained -2 TBSP Cornstarch -1 Tsp. Salt -1/2 Tsp. Dry Mustard -1/4 Tsp. Pepper -1 Can Evaporated Milk -1 Cup Water -2 TBSP Butter -3-4 Cups Shredded Cheddar Cheese Combine cornstarch, salt, mustard, pepper, evaporated milk, water and butter in saucepan. Cook over medium heat, stirring constantly, until it comes to a boil. Boil for 1 minute. Remove from heat. Stir in 2 cups of cheese until melted.Add macaroni, mix well.Pour mixture into 2 qt greased baking dish. Top with remaining cheese. Bake at 375* for 20-25 minutes until cheese is melted.
Serve and enjoy!! I added a little more cheese when it came out! It was CHEEEESY!

Sunday, March 27, 2011

Chipotle Burritos

I made this dish the other day when we had 2 doctor appointments. dance, baseball practice and school. It was a busy busy day so I decided to make something in the crock pot so that when we got home dinner would be ready. It turned out to be so yummy and I can't wait to make them again. Ingredients: -2 Pounds Boneless, Beef Round Steak, Cut Up -1 Can Diced Tomatoes, Undrained -1/3 Cup Chopped Onion -1 Can Chipotle Peppers in Adobo Sauce -1 Tsp. Dried Oregano -1/4 Tsp. Ground Cumin -1 Clove Garlic, Minced -Tortillas -3/4 Cup Shredded Cheddar Cheese Place meat, tomatoes, onion, peppers, oregano, cumin and garlic in crock pot. Cover and cook on high for 4-5 hours or until meat is tender.Pull apart meat and serve in warm tortillas along with cheese. Serve and enjoy. I served mine with beans, rice, guacamole and salsa. Enjoy!