Garlic Cheese Bread

BREAD
1 box Pillsbury Hot Roll Mix (found in the cake mix aisle)
1 egg
2 TBS melted butter
1 cup hot water


TOPPING
2 TBS melted butter
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
6 cloves garlic, very thinly sliced
1/4 cup fresh parsley, thinly sliced and chopped

You will be dividing the above topping ingredients between the 2 breads.


DIRECTIONS

Follow directions 1 thru 3 on box. Cover dough and let rest for 5 minutes. Grease two round cake pans or pie plates (if you have stoneware ones or glass ones, use them). Divide dough in half and pat each half into one of the pans. Cover and let rise 20-30 minutes.

Uncover and bake at 375' for 15-20 minutes until light brown.

Remove from oven and brush each round with 1 TBS melted butter. Top each round of bread with the cheeses, then top with sliced garlic and parsley. Return to oven until cheese is melted and starting to bubble and garlic is softening. Remove and slice into wedges.

Velveeta Mac-N-Cheese

So my kids prefer the kind that comes in a blue box, but they will eat this when I make it.

1/4 C. (1/2 stick) butter, divided
1/4 C. flour
1 C. milk
1/2 lb. (8 oz) Velveeta, cut up
2 C. (8 oz.) cooked and drained macaroni
1/2 C. shredded cheddar cheese
1/4 C. crushed Ritz crackers


preheat oven to 350 degrees. Melt 3 Tbs. of butter in a medium saucepan on low heat. Add flour; mix well. Cook for 2 minutes stirring constantly. Slowly add milk stirring until it is well blended. Cook on medium heat until the mixture boils and thickens while constantly stirring. Add the Velveeta, cook until melted. Add the macaroni and stir lightly. Spoon into lightly greased casserole dish; sprinkle with cheese. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake for 20 minutes, or until heated through.

This makes about 5 servings.

Cheesy Potato Soup

Great for a cold night. Just add a meat for a more substantial meal.

3 C. peeled and cubed potatoes
1/2 C. chopped celery
1/2 C. chopped onion
1 cube chicken bouillon
1 C. water
1 tsp. dried parsley
1/2 tsp. salt
1 pinch ground pepper
2 tsp. all purpose flour
1 1/2 C. milk
1 1/2 C. shredded cheddar or American cheese
1 C. ham or hamburger, cooked and diced (can omit)

In a large stock pot add potatoes, celery onion chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In a separate bowl, mix flour and milk. Once it is well blended, add to soup mixture and cook until soup thickens. Stir in cheese and optional meat. Simmer until cheese is melted.

This recipe serves 4, but I find it better to double up the recipe for leftovers!