Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.
Mix cheese with broccoli. Place in casserole dish.
Melt margarine and mix with crushed Ritz crackers. Spread crackers over broccoli mixture.
Bake covered at 325° for 25 minutes. The last 10 minutes, the dish should NOT be covered.
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
Brown sausage; drain and set aside.
In a large bowl, combine cheeses and Italian seasoning. Add sausage and mix.
Spread the bottom of a roasting pan or cake pan with a thin layer spaghetti sauce.
Stuff cheese and sausage mixture into the manicotti. Place the stuffed manicotti in the pan in a single layer. Add sauce to the top of the manicotti. Cover with aluminum foil and bake at 350° for 40 minutes.
Cut the bread into 1 inch slices. Place slices on a large baking sheet.
In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.
Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.
Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear.
Top with cheese. Grill 1 minute longer or until cheese is melted.
Serve on buns with bacon and toppings of your choice.
Drizzle with olive oil. Sprinkle with sea salt and chili powder or seasonings of your choice.
Bake at 400° for 20-25 minutes, stirring occasionally.
Add taco seasoning, enchilada sauce and chili powder to meat. Stir to combine.
In a casserole dish, layer tortillas, meat mixture and cheeses. Repeat until all meat mixture has been used.
Bake in 350 degree F oven until warmed through and cheese has melted, approximately 25 minutes.
Add rice, stirring continually until rice browns.
Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.
NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.
Add peanut butter, oats and vanilla. When the peanut butter has melted and all is mixed well, drop mixture by teaspoons onto wax paper lined try or cookie sheet.
Store in a cool, dry place.