Austin Mac n Cheese
Submitted By
Michelle Kilgore – AV
1 lb penne pasta
1 lb tomatillos – husked, rinsed, and halved
1 T olive oil
1 onion, chopped
2 cloves garlic, grated
1- 14oz can chopped green chilis
2 tsp honey
1 tsp cumin
1/3 c. finely chopped cilantro
Juice of 1 lime
3 T butter
3 T flour
2 c. milk
1 c. vegetable broth
Salt and Pepper
1 c. swiss cheese , shredded
1 c. monterey jack cheese , shredded
1 c. pepper jack cheese, shredded
Boil pasta, drain, return to pot. In medium saucepan, heat olive oil. Add onion, garlic, green chilis and cook for 5 min. Chop tomatillos in food processor. Stir into onions: tomatillos, honey, and cumin. Simmer on low heat for 10 min. Take off heat and stir in cilantro and lime juice. In medium saucepan, melt butter and whisk in flour, then whisk in milk and veg broth. Season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 min. Stir in Swiss and Monterey Jack cheeses. Preheat broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9×13 dish and top with half of the tomatillo sauce. Repeat. Sprinkle top with pepper jack cheese. Broil unto browned, 3-5 min.
Pumpkin Chocolate Chip Cookies
Submitted By
Summer Thacker LN
spice cake mix
1 can 8 oz. pumpkin
3.5 cups of chocolate chips
1 box Mix dry spice cake mix (you will not add the eggs or oil) and pumpkin together until well mixed.
*Add the chocolate chips. I sometimes use more than 3.5 cups if I want them extra chocolately!
*Bake for approx. 10 minutes at 350 degrees.
