Corn Casserole
1 can cream style corn
1 can whole kernel corn, drained
1 cup elbow macaroni, not cooked
1 stick butter
1/4 pound Velveeta cheese, cut up,
Mix together. Bake 350 degree oven, covered for 1/2 hour. Uncover, stir, and bake another 30 minutes.
Zesty Potato Cheese Soup
3 cans of cream of potato soup
2 cans evaporated milk
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper Jack cheese
6 slices fully cooked bacon crumbled
In a large saucepan, combine the soup and milk. Cook over medium heat for 5-7 minutes or until heated through. Ladle into serving bowls. Sprinkle with cheeses and bacon. Yield 6 servings
Strawberry Breadstick Rolls
2 cups sliced fresh strawberries
5 teaspoons sugar
1 tube (11 ounces) refrigerated breadsticks
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup
In a small bowl combine the strawberries and 2 teaspoons sugar; set aside. On a lightly flour surface, unroll breadstick dough, do not separate. Seal perforations; brush dough with butter. Combine brown sugar and remaining sugar; sprinkle over dough. Reroll, starting with a short end, Cut along seam lines. Place rolls cut side down on a baking sheet. Bake at 375 degrees for 11 -13 minutes or until golden brown. Brush with syrup. Serve with reserved strawberry mixture. Yield 6 servings.
Happy
