Barbara's Macaroni and Cheese

Barbara's Macaroni and Cheese
-Barbara Kinney

This mac and cheese is such a hit in the family. I love it because not only is it tasty, but it's super simple, too.

1 box (16 oz) pasta (I use rigatoni because I think it's the best on the planet)
1 jar spaghetti sauce (my stepmom uses Ragu, I use Hunt's in a jar 'cause I'm cheap that way)
1 package (2 cups) shredded shart cheddar
1 package (2 cups) shredded mozzerella

Cook the pasta. I undercook it a little so it doesn't get too mushy during the baking. Drain. Add the sauce and cheeses and mix it all together. I usually put this in a big aluminum casserole pan (the deep kind). Bake at 350 degrees for 30 minutes to 1 hour, depending on if you want some of your pasta on top to have a little crunch or not.

It doesn't seem like a lot to me (we make a pound of spaghetti all the time for dinner and we just plow through it), but tonight one pan fed 4 adults and 8 kids. Guess that second pan I made for dinner will just have to be my lunch tomorrow. Life it tough that way.

Reviews
Everyone loves this, even Josh, my non-cheese eater.

Beef Stirfry

Beef Stirfry
-Kraft

This link will take you to the original recipe. I've changed it to make it quick and easy for us.

1 lb beef (I get whatever is on sale)
1 bag (16 oz) frozen stir fry vegetables
1 lb spaghetti or thin spaghetti
teriyaki sauce
pepper
garlic

Cook spaghetti according to directions. Slice beef thin and stir fry over medium-high heat. Season with salt and pepper. Add vegetables and cook another 10 minutes or until crisp-tender. Pour in some teriyaki sauce. I use about 1/4-1/2 cup. Combine meat and veggies with spaghetti.


Reviews

This is the only stirfry that I make anymore.

Cherry Turnovers

Cherry Turnovers
-Woman's Day

1 box (15 oz) refrigerated ready-to-bake pie crusts, at room temperature, unfolded
White from 1 large egg, slightly beaten
1 can (21 oz) cherry pie filling

Position rackes to divide oven in thirds. Heat oven to 375 degrees. Coat 2 baking sheets with nonstick spray. Cut each crust in quarters. Brush all edges with egg white. Put 1/4 cup cherries slightly to one side of each wedge. Fold other side over filling; seal edges with tines of a fork. Put on baking sheets. Brush with egg white; sprinkle with sugar, if desired. Cut 3 slits in top of each. Bake 20 to 25 minutes or until golden (edges may open a little). Immediately transfer to a wire rack to cool. Serve warm or at room temperature.

Makes 8.

My Notes
I goofed and threw out the egg white after sealing the edges, and didn't have any more eggs. They turned out okay, though. I also had almost enough pie filling to do another 8. I think next time I'll use a little less than 1/4 cup of filling and make 16.

Reviews
Gone. All of them. Never made it to the fridge for tomorrow. So good for something so easy and fast to put together.