RecipeTips.com

Meal Plan: June 12 - 18, 2016


Grilled Chicken and Vegetables with Lemon Dijon Sauce Recipe

Submitted by RecipeTips.com
Among chicken recipes, this one is certainly one of the tastiest. What could beat the flavor of this tender grilled chicken and vegetables covered with this delicious lemon Dijon sauce? This recipe is a complete meal that will satisfy any appetite.
Grilled Chicken and Vegetables with Lemon Dijon Sauce Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 1 hour
Container: grill, large pot
Serving Description: 1 chicken breast, asparagus and potatoes, all drizzled with sauce
Servings:
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Ingredients
  • 2 teaspoons shallots - chopped
  • 1 teaspoon garlic - minced
  • 2 teaspoons Dijon mustard
  • 2 tablespoons oregano
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • pinch salt
  • 1/2 pound red skinned potatoes - about 15, skins on
  • 4 chicken breasts - boneless, skinless
  • olive oil - to coat the chicken, potatoes, and asparagus
  • 1 bunch asparagus - stemmed
  • salt and pepper - to taste
Directions
  • For the sauce/dressing, add the first 7 ingredients to a clean jar, tighten the lid, and shake well; set aside.
  • Bring a pot of water to a boil.
  • Cut the potatoes in half. Place in the boiling water and cook only until crisp tender, about 15 minutes.
  • Drain the potatoes and lay out on a baking sheet to dry.
  • Meanwhile, preheat the grill to medium.
  • Brush the chicken breasts with olive oil and season with salt and pepper.
  • Toss the asparagus with a small amount of olive oil.
  • Place the chicken breasts on the grill and cook one side until browned, about 8 minutes; then turn the chicken and grill the other side.
  • Place the asparagus on the grill and cook until crisp tender, about 5 minutes; turn occasionally.
  • Sprinkle olive oil over the potatoes and toss to coat; then sprinkle with salt and pepper.
  • Place the potatoes on the grill, cut side down. Grill until browned and grill marks appear, about 5 minutes.
  • Remove everything from the grill, place on a large platter, and shake the dressing jar to re-combine the ingredients; then pour the lemon Dijon sauce over all. Serve warm.

Vermicelli Pasta Salad Recipe

Submitted by RecipeTips.com
Flavorful salad that's perfect on a hot summer night. Use as a side dish with your favorite Burger recipe or just serve it as a light meal. Search our site for other Easy Weeknight Meals for anytime through out the year or for more Summer Side Dish recipes.
Vermicelli Pasta Salad Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 6 or more hours
Container: large salad bowl
Serving Description: 1 heaping cup
Servings:
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Ingredients
  • 16 ounces vermicelli pasta - broken into 2" pieces and cooked according to package directions
  • 1 tablespoon Ac'cent flavor enhancer
  • 1 tablespoon seasoned salt
  • 3 tablespoons lemon juice
  • 4 tablespoons vegetable oil
  • 1 (4 oz.) diced pimento
  • 1 cup green pepper - chopped
  • 1/2 red onion - chopped
  • 1 cup celery - thinly sliced
  • 1 cup black olives - chopped
  • 1 1/2 cups mayonnaise
Directions
  • Place cooked vermicelli in large bowl and add the Ac'cent flavor enhancer, seasoned salt, lemon juice, vegetable oil.
  • Stir to combine. Cover and refrigerate overnight.
  • Remove pasta mixture from the refrigerator and add diced pimentos, green pepper, red onion, celery, black olives and mayonnaise.
  • Mix all, chill for one hour and serve.

Grilled Asparagus Recipe

Submitted by RecipeTips.com
The next time you plan on serving asparagus with grilled meat, fish, or poultry, consider grilling the asparagus as well. Grilling gives the flavor of asparagus an added dimension that can't be matched with any other cooking method.
Grilled Asparagus Recipe
PREP: 10 minutes
COOK: 10 minutes
Container: gas or charcoal grill, narrow wooden skewers
Serving Description: 1/4 lb. asparagus
Servings:
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Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • salt and pepper to taste
Directions
  • Soak skewers in water for 30 minutes or more; preheat the grill.
  • Wash the asparagus and snap off the tough ends.
  • Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
  • Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
  • Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

Strawberry Dessert Squares Recipe

Submitted by RecipeTips.com
Using a little help from the store with the pre-made sugar cookie dough, this dessert can be made in a hurry. The creamy filling with the tart berries will be a sure hit for anyone that tastes them.
Strawberry Dessert Squares Recipe
PREP: 30 minutes
COOK: 15 minutes
READY IN: 2 hours
Container: 13x9 baking pan
Serving Description: 1 square
Servings:
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Ingredients
  • 1 package sugar cookie mix
  • 1/2 cup butter - at room temperature
  • 1 egg
  • 1 cup white baking chips
  • 8 ounces cream cheese - softened
  • 4 cups strawberries - fresh and sliced
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
Directions
  • Heat oven to 350° F.
  • Spray the bottom of the pan with a non stick cooking spray.
  • Mix the sugar cookie mix with the butter and egg until combined.
  • Press the dough into the bottom of the baking pan.
  • Bake for 15 minutes or until just turning brown and then cool completely on a cooling rack.
  • Melt the baking chips in a microwave until the chips are melted and smooth.
  • Beat the cream cheese until smooth with a hand mixer and then add in the melted chips and mix until combined.
  • Spread the cream cheese and chips over the crust and refrigerate.
  • In a small bowl, smash approximately 1-1 1/2 cups of the strawberries with 1/3 cup water, cornstarch and sugar.
  • Place this in a small saucepan and heat, stirring constantly, until the mixture boils and thickens.
  • Allow this to cool for 10-15 minutes and then stir in the remaining strawberries.
  • Spoon over the filling and refrigerate until ready to serve.

Wild Rice Chicken Salad Recipe

Submitted by RecipeTips.com
This delectable salad is the perfect dish for using leftover wild rice and chicken. With a variety of flavors and textures, this light and healthy salad is sure to become one of the most popular chicken salad recipes.
Wild Rice Chicken Salad Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: large bowl, small bowl
Serving Size: 1 cup
Servings:
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Ingredients
  • 2 1/2 cups wild rice - cooked, about 1 cup uncooked
  • 2 cups celery - chopped
  • can pineapple tidbits, drained
  • 1/2 cup craisins
  • 1 cup smoked almonds
  • 2 1/2 cups grilled chicken - or left-over cooked chicken, cut up in bite size pieces
  • 3/4 cup mayonnaise - light or non-fat
  • 1/2 cup sweet mango chutney or Major Grey's Chutney
  • 1/2 teaspoon salt
  • lettuce leaves for garnish
Directions
  • In large bowl, toss wild rice, celery, pineapple, craisins, almonds, and chicken.
  • In small bowl, combine mayo, chutney, and salt.
  • Toss mayo mixture with rice mixture. You may not need to use all of it.
  • Cover and refrigerate several hours or overnight.

Basic French Bread Recipe

Submitted by RecipeTips.com
Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff.
Basic French Bread Recipe
PREP: 3 hours
COOK: 30 minutes
Container: French bread pan (baguette pan) or baking sheet
Serving Size: 2 slices
Servings:
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Ingredients
  • 3 cups flour, plus a little extra in case you need it
  • 1 package dry yeast
  • 1/2 teaspoon sugar or honey
  • 1 1/2 teaspoons salt
  • 1 1/4 cups water
Directions
  • Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
  • Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
  • Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
  • Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
  • When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

Vanilla Cola Recipe

Submitted by RecipeTips.com
Simple, tasty idea to give added flavor to your favorite cola.
Vanilla Cola Recipe
PREP: 1 minute
COOK: 0 minutes
Container: Tall Glass
Servings:
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Ingredients
  • 1/4 teaspoon vanilla extract
  • 12 ounces cola
  • garnish: lemon wedge
Directions
  • Fill tall glass with ice. Add vanilla extract.
  • Top with cola and garnish with lemon wedge.

Marinated Beef on a Bun Recipe

Submitted by RecipeTips.com
Robust sandwiches that are warm and hearty.
Marinated Beef on a Bun Recipe
PREP: 15 minutes
COOK: 2 hours
READY IN: 6 or more hours
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 1 1/2 cups ketchup
  • 1 medium onion - finely chopped
  • 3/4 cup brown sugar
  • 1/2 cup teriyaki marinade/sauce or soy sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup vegetable oil
  • 2 cloves garlic - minced
  • 1/4 teaspoon ginger
  • 2 dashes cayenne pepper
  • 3 pounds arm roast or beef eye of round roast
  • 12 sandwich buns, split - can be toasted
Directions
  • In a large bowl, combine the first 9 ingredients.
  • Pour half of the marinade in a resealable large plastic bag along with the roast.
  • Seal the bag and turn to coat, refrigerate overnight.
  • Cover and refrigerate the rest of the marinade.
  • Place the roast in a large roasting pan along with the extra marinade.
  • Cover and bake at 350° for 2 hours or until the meat is tender.
  • Let stand for 15 minutes before slicing.
  • Serve on buns.
  • Skim any fat from the pan juices and serve alongside of the sandwiches.

Rotini Pasta Salad Recipe

Submitted by RecipeTips.com
A great summer salad that can be served as a side dish or a stand-alone meal. The crab meat, broccoli, and tomatoes all contribute to the irresistible flavor of this salad recipe. This recipe calls for rotini pasta but other pasta shapes could be substituted.
Rotini Pasta Salad Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 3 hours
Ingredients
  • 8 ounces rotini noodles
  • 2 cups broccoli flouretts
  • 8 ounces chopped imitation crab meat
  • 1/2 cup green onions, chopped
  • 1 cup roma tomatoes, chopped
  • 1 1/2 cups mayonnaise
  • 1 cup Zesty Italian salad dressing
  • 2 tablespoons Parmesan cheese
  • Salt and pepper to taste
Directions
  • Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
  • Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
  • Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
  • Add salt and pepper to taste.
  • Cover and refrigerate for two hours for the flavors to combine.
  • May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.
Note: This recipe doubles easily and is a great one to take to barbecues.

Best Ever Baked Beans Recipe

Submitted by RecipeTips.com
Full of richness and slow cooked flavor, these baked beans are the perfect side to barbecued foods.
Best Ever Baked Beans Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: large casserole dish, saute pan, large mixing bowl
Servings:
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Ingredients
  • 1 cup onion - chopped
  • 1/2 pound bacon - cut into bite sized pieces
  • 1/2 pound ground beef
  • 3/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons brown mustard
  • 1/4 cup barbecue sauce - your favorite brand
  • 2 tablespoons molasses
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 14 ounces chili beans (1 can)
  • 14 ounces butter beans (1 can)
  • 14 ounces pork and beans (1 can)
  • 28 ounces baked beans (1 large can) - any flavor
  • 14 ounces cranberry sauce (1 can) - jellied or whole berry
Directions
  • Brown together the onion, bacon and hamburger.
  • In a large bowl, combine the rest of the ingredients.
  • Add in the cooked hamburger mixture.
  • Simmer on the stove on low heat for approximately 45 minutes or bake in a 350° F oven for 40 minutes or until bubbly.

Cheesy Vegetable Spaghetti Pie Recipe

Submitted by RecipeTips.com
This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.
Cheesy Vegetable Spaghetti Pie Recipe
PREP: 10 minutes
COOK: 30 minutes
Serving Description: Makes 8 servings.
Servings:
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Ingredients
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1/2 cup thinly sliced green bell pepper
  • 1/2 cup thinly sliced onion wedges
  • 1 1/2 cups thinly sliced zucchini
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon salt
  • 8 eggs
  • 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
Directions
1. Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.

2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

3. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.

4. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.

Quick Italian Breadsticks Recipe

Submitted by RecipeTips.com
Everyone will enjoy these freshly seasoned, buttery, hot-out-of-the oven breadsticks with Italian classics like Chicken Parma or Lasagna Formaggio.
Quick Italian Breadsticks Recipe
PREP: 5 minutes
COOK: 10 minutes
Serving Description: Makes 6 (2 breadstick) servings.
Servings:
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Ingredients
  • 1 package (11 ounces) refrigerated breadsticks
  • 2 tablespoons butter, melted
  • McCormick® Italian Herb Seasoning Grinder
Directions

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.


Simple Caesar Salad Recipe

Submitted by RecipeTips.com
Don't be afraid of the anchovies. They add the nuttiness and saltiness for the perfect Caesar salad dressing.
Simple Caesar Salad Recipe
Servings:
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Ingredients
  • 1 head Romaine lettuce (large head)
  • 1 can anchovies, minced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan Cheese
  • 1 cup croutons
Directions
Cut romaine into bite-sized pieces.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.


Grilled Chicken Breasts Recipe

Submitted by RecipeTips.com
A tasty summer marinade that will keep that chicken moist and flavorful. The mix of seasonings is just the right touch.
Grilled Chicken Breasts Recipe
Servings:
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Ingredients
  • 4 chicken Breasts
  • MARINADE:
  • 4 tablespoons oil
  • 4 teaspoons soy sauce
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon thyme or basil
  • 3 whole cloves
  • 1 dash pepper
  • 4 tablespoons brown sugar
Directions
Put chicken in glass dish or Ziploc bag.

Mix marinade. Pour over chicken. Marinate several hours or overnight.

Grill over medium heat to perfection!


Creamy Pasta Chicken Salad Recipe

Submitted by RecipeTips.com
Great salad that can be served on the side or as a light lunch. For a special touch, serve in a lettuce-lined bowl.
Creamy Pasta Chicken Salad Recipe
PREP: 25 minutes
READY IN: 25 minutes
Ingredients
  • 1 box rotini pasta (8 oz pkg)
  • 1/2 cup mayonnaise
  • 1/2 cup Italian salad dressing
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 cups cooked chicken, chopped
  • 1 cup cucumber, chopped
  • 1 cup celery, chopped
  • 3/4 cup black olives, sliced
  • 1 onion, chopped
Directions
Cook pasta according to directions, drain and cool.

Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.

Add chicken and remaining ingredients; chill at least 2 hours.

Stir well before serving.


Creamy Broccoli Bake Recipe

Submitted by RecipeTips.com
Creamy Broccoli Bake Recipe
Ingredients
  • 1 1/2 pounds broccoli
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup Cheddar Cheese, shredded
  • 1 cup Bisquick baking mix
  • 1/4 cup firm margarine or butter
Directions
Steam broccoli until cooked.* Drain. Place broccoli in lightly greased 1 1/2 quart casserole dish. Thoroughly mix soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake 450° until crumbs are light brown, about 20 minutes. 6 to 8 servings. *2 packages (10 ounces each) frozen broccoli spears or fresh or frozen cauliflower, cooked and drained, may be substituted.

Chefs Salad Recipe

Submitted by RecipeTips.com
A satisfying salad for lunch or dinner.
Chefs Salad Recipe
PREP: 15 minutes
Container: 4 dinner plates
Servings:
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Ingredients
  • 8 cups salad greens, sorted and torn into bite size pieces
  • 2 cups assorted cooked meats (turkey, chicken, ham), cut into thin strips
  • 2 hard boiled eggs, peeled and cut into wedges
  • 10 grape or cherry tomatoes, halved
  • 1 bell pepper, thinly sliced
  • 1 sliced pickled beets if desired
  • salad dressing, your choice
  • OPTIONAL:
  • croutons for garnish
Directions
  • Wash and dry salad greens; then place on 4 serving plates.
  • Arrange meats and cheeses on top of salad greens. Add tomatoes, hard boiled egg wedges, cucumber slices, bell pepper slices, and olives.
  • Drizzle with your choice of dressing. Garnish with croutons, if desired.

Garlic Bread 4 Recipe

Submitted by RecipeTips.com
Garlic bread is always a great addition to any meal, especially pasta. This recipe is easy to make and can be made in advance, put in the refrigerator, and baked later.
Garlic Bread 4 Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1/2 cup butter, softened
  • 2 tablespoons garlic and Italian herbs seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf French or Italian bread
Directions
Mix butter, cheese, and seasoning until well blended.

Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.

Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.

NOTE: Bread could also be grilled in foil or cut side down.


Caramel Apple Cookies Recipe

Submitted by RecipeTips.com
An Autumn treat that is sure to please. Fresh picked apples are perfect in these and the butterscotch brings on the caramel flavor.
Caramel Apple Cookies Recipe
Servings:
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Ingredients
  • 1/4 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup apples, chopped and peeled
  • 1/2 cup heavy whipping cream
  • 1/2 cup butterscotch chips
  • 1 cup chopped nuts (optional)
  • GLAZE:
  • 3 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 3 tablespoons heavy whipping cream
  • 2 cups powdered sugar
Directions
In a bowl, cream butter and brown sugar until light and fluffy. Beat in cream and egg.

In a separate bowl, combine dry ingredients and add to creamed mixture. Fold in the apples, chips and nuts.

Drop by teaspoonfuls onto greased or lined baking sheet. Bake at 350 degrees 12-15 minutes.

NOTE: Be sure that the apple pieces are small. They are very good with or without the glaze!

For Glaze, in a bowl, mix together all ingredients. If too thick, add more cream to get the right consistency. Drizzle over cookies. I make half of the glaze recipe and only frost half of the cookies.


Brats in a Blanket Recipe

Wrapped in crescent rolls for a different twist to your grilled brats. The grilled crescent is a creative and tasty way to dress up your next brats.
Brats in a Blanket Recipe
PREP: 30 minutes
COOK: 10 minutes
READY IN: 40 minutes
Ingredients
  • bratwurst
  • 1 package refrigerated cresecent-roll dough (use the large size crescent rolls)
Directions
  • Grill bratwurst sausages until the grill-marks are slightly visible, but not prominent.
  • Remove brats from the grill and allow them to cool just slightly. Roll lightly on a paper towel to remove some of the grease from the surface of the brats.
  • Wrap each brat in a triangle of refrigerated crescent-roll dough.
  • Return the wrapped brats to the grill and turn frequently (every 1 or 2 minutes) until the dough is golden brown.
Note: If you wrap the brats immediately after removing from the grill, the high heat and grease on the brats make it harder to wrap in the crescent rolls.

Moms Homemade Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Good old macaroni and cheese just like mom used to make. Smooth and creamy . . . rich and cheesy.
Moms Homemade Macaroni and Cheese Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Ingredients
  • 2 cups macaroni
  • 1 teaspoon salt
  • 2 tablespoons butter
  • to 6 ounces Velveeta Cheese, depending on desired taste
  • 1 cup milk
Directions
  • Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
  • Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
  • Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
  • Serve immediately.

Gooses Carolina Sweet Iced Tea Recipe

This is how you make great southern sweet iced tea.
Gooses Carolina Sweet Iced Tea Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Ingredients
  • 2 1/2 cups sugar
  • 10 tea bags - regular size
  • 1 gallon cold tap water
Directions
  • Fill pot with about one quart of cold tap water. Place pot on burner, add 10 regular size tea bags to pot of water. Heat until boiling.
  • While tea is cooking put 2 and 1/2 cups of sugar into a gallon tea pitcher.
  • When tea starts to boil, remove from burner and pour tea into pitcher, (do not steep the tea) straining the tea bags. Use a spoon to squeeze tea from tea bags into the pitcher.
  • Stir tea and sugar until dissolved and fill the pitcher to gallon mark with cold tap water.
  • Stir and pour over a glass of ice. Refrigerate remaining tea for up to 4 to 5 days.
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