Easy Mac'n Cheese

Half block of Velvetta Cheese
8 oz. whipping cream

Melt on stove top.

Pour over cooked macaroni noodles (1 lb).

YUMO!

Alfredo Chicken Pasta

This definitely isn't a healthy recipe, but it's so good you'll be licking your plates!

1 8-oz pkg. cream cheese
1 can cream of mushroom soup
1/2 c. butter
1/2 pkg Good Season's dried Italian Dressing mix
1 c. chicken, cooked and diced (canned works too)
1 pkg. wide egg noodles
2 c. cooked asparagus (optional, but delicious)

Mix together and heat: cream cheese, cream of mushroom soup, butter and seasoning package. Add cooked/canned chicken. Add cooked asparagus. If the sauce seems too thick, thin it with milk.
Serve over hot cooked noodles.

Frog-eye Salad

I can never find Acene Di Pepe pasta (tiny ball shaped pasta), so I've always ended up using Pastina pasta (the tiny star pasta) and it works just as well.

1 c. Pastina or Acene di Pepe pasta
1 pk Instant Pistachio Pudding
1 8oz cool whip (at room temperature)
mandarin oranges
canned pineapples
grapes
marshmallows (do not use the colored, fruity ones...trust me they don't taste as good as normal ones)

Cook pasta, drain, rinse with water to keep from clumping together, let it cool. Mix pudding, mix with pasta. Add cool whip. Dump in any kinds of fruits you like. Let sit in refrigerator for a few hours before serving. Just before serving add half bag on marshmallows (or more if you'd like).

Note:You can use the full 2 cup container of pasta and an extra pudding and cool whip to double. But, this "halved" batch makes plenty. Enough to feed over 14 adults. A lot of recipes add 1-2 cups sugar and eggs...but I like to keep it simple and it really is just as good.

Pasta Chicken Salad or Antipasto

This is that yummy one Mom always makes.

Cook up as much pasta as you think you'll need.
Use rotini (the curly, sometimes multicolored kind) pasta.

Next, throw in as much as you want of the following:
chopped green onion
sliced black olives
chopped tomato (take out seeds and juicy parts)
finely chopped celery
cucumber (take out seeds)
mozzarella cheese cut into chunks-mom just uses string cheese (you can do a mixture with cheddar if you want)
cooked chicken cut into chunks
salt
pepper

Moisten mixture with miracle whip. Chill in refrigerator before serving.

Sour Cream Chicken Breasts

4 skinless, boneless chicken breasts (or canned chicken works well)
12 oz sour cream
¼ c. grated Parmesan cheese
½ c. chicken broth
½ tsp salt
1 tsp lemon pepper
1 tsp dried parsley
¼ tsp garlic powder

- Simmer chicken breasts in pot of water until almost tender. Drain and shred or dice.
In a microwave-safe dish mix together sour cream, Parmesan cheese, chicken broth, and spices. Put chicken in sauce mixture. Cover and microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Can be served over noodles (I use whole wheat noodles, because it tastes so good you can't tell they are whole wheat!) or rice with optional steamed veggies (like broccoli or zucchini).