Triple-Cheese Macaroni

I have several homemade macaroni recipes that I use, but can never seem to find when I want to make it. Here is one that garnered a "yum!" on the recipe card.

1 package (16oz) elbow macaroni
2 eggs
1 can (12oz) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 oz Velveeta, melted
2 cups (8oz) shredded mild cheddar cheese, divided
2 cups (8oz) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt baking dish. Top with remaining cheeses. Bake, uncovered, at 350 degrees for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 Servings

Chicken in Basil Cream

S'more Bars

S'more cookie bars that our two year-old can eat without getting sticky. I have made these at least 1/2 a dozen times this summer.

Recipe from Lisa Diprima, published in a Taste of Home magazine.

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2 2/3 cups flour
1 1/2 cups graham cracker crumbs
2 tsp. baking powder
1/4 tsp. salt
5 milk chocolate candy bars (or 12 oz of chocolate chunks or whatever chocolate you have on hand)
2 cups marshmallow creme (or enough mini-marshmallows to cover a 9x13in pan, about 3/4 package)

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup for topping.

Press remaining mixture into a greased 9x13 square baking pan. Place candy bars or chocolate chunks over crust; spread with marshmallow creme or sprinkle with mini-marshmallows. Crumble remaining graham crack mixture over top.

Bake at 350 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.

1 bar equals 213 calories, 9g fat (5g saturated fat), 28mg cholestrol, 114g sodium, 30g carbohydrate, 1g fiber, 3g protein.