Home-baked Mac and Cheese

1 pkg. (14 oz.) Macaroni & Cheese Dinner
1 cup Shredded Cheddar Cheese, divided
1/2 cup Sour Cream
1/4 tsp. ground red pepper or black pepper
6 Crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted

Preheat oven to 375°F. Prepare dinner as directed on package. Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper. Spoon into greased 1-1/2 qt. baking dish; sprinkle with remaining 1/2 cup Cheddar cheese and the combined cracker crumbs and butter. Bake 20 min. Let stand 5 min. before serving.

Notes:
I made this the night before and baked it at 375 degrees for about 30 minutes. The ground red pepper was an awesome addition.

Chicken & Broccoli Alfredo

8 oz. uncooked linguine or spaghetti noodles
1 C fresh or frozen broccoli
2 T butter or margarine
1 lb. boneless skinless chicken breasts, cut in 1 in chunks
1 can(10 3/4 oz.) cream of mushroom soup
1/2 C milk
1/2 C grated parmesan cheese
1/4 tsp. pepper

Prepare linguine as directed on package. Add broccoli for the last 4 minutes of cooking time; drain. In a medium skillet over medim high heat; melt butter. Add chicken and cook until no longer pink, stirring often. Add soup, milk, cheese, pepper, and linguine mixture; heat through, stirring occasionally.

Notes:
This is really easy to make healthier. Instead of cooking the chicken in butter, I sprayed the pan with cooking spray. I used reduced fat soup and whole wheat pasta.

Boston Cream Pie Cupcakes

1 pkg. yellow cake mix
1 C cold milk
1 pkg. vanilla istuant pudding mix
1 1/2 C thawed whipped topping, divided
4 squares Baker's semi-sweet baking chocolate

Preheat oven to 350 degrees. Prepare cake bater and bake as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely. Pour milk into bowl and add dry pudding mix. Beat with a wire wisk for 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a long, serrated knife, cut cupcakes horizontally in half. Gently stir in 1/2 C whipped topping. Spoon about 1 Tbsp. of pudding mixture onto bottom half of each cupcake and cover with the top part of the cupcake. Microwave remaining 1 C of whipped topping and the chocolate in a microwaveable bowl on high for 1 1/2 minutes or until chocolate is completely melted and mixture is blended. Frost each cupcake with abotu 1 1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in the refrigerator.

Notes: Everyone in Eric's department loved them!

Cheesey Chicken and Rice Wraps

1 lb Shredded chicken(approx 3-4 breasts)
1 Can Nacho Cheese Soup, undiluted
1/2 C Salsa
1 C cooked white rice
sour cream(optional)
guacamole(optional)

Mix shredded chicken, soup, and salsa in crockpot. Set crockpot to warm and let warm through. Before serving mix in rice. Serve on warm tortillas. Garnish with sour cream and guacamole.


Notes:
I slow-cooked the chicken breast all day in the crockpot on low. Let meat cool a bit then shredded it.

Disclaimer: Recipes posted on this blog are collected from various sources and I cannot be credited with their creation. I only make them, possibly adapt them, and write about them. This recipe was given to by my Aunt Penny. I would like to thank everyone who has helped me contribute to my blog.