Darlene Michaud

Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 lb lean (at least 80%)
1 can (19 oz)
1 can (12 oz)
1 lb uncooked
1 can (11 oz)
2 cups shredded (8 oz)
Optional: , and chopped green onions

DIRECTIONS:

1:  Cook beef over high heat in a , stirring frequently, until brown. Do not drain.

2:  Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.  Do not drain.

3:  Remove from heat and stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.

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Darlene’s Tips:  Any shape pasta will work. You can use hot enchilada instead of mild if you like it spicy. When you cook the ground beef, you can add chopped onions and/or peppers of any ingredients you want.  Any ground meat will work.  If you can’t find mexican corn, just use regular corn or any vegetable you like.  Topping this dish with sour cream and/or salsa would be delish!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 cup (creamy or chunky)
1 cup firmly packed
1
1 teaspoon
1/2 cup

DIRECTIONS:

1:  Preheat oven to 350°F. Mix all ingredients except chocolate chips until well mixed. Add chocolate chips and mix those in.

2:  Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. Don’t make them too big because they do spread. You should have about 12 balls when finished.

3:  Bake for 9 minutes. Let the cookies sit on the cookie sheet for 1 minute before removing them to cool on a wire rack.

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Darlene’s Tips:  You can use instead of chocolate or use a mix of both would be good too.  If the dough is too sticky, you can powder your hands with some .  You could also try rolling the cookie balls in powdered sugar to see if they come out with that crinkled look.  Experiment!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 lb uncooked
2 cups deli (shredded or cubed)
1 bag (9 to 12 oz) , thawed
1 jar (15 oz)
1 can (12 oz) evaporated milk
1 cup grated Parmesan cheese

DIRECTIONS:

1:  Add the pasta, the evaporated milk and 4 cups of water in a .  Bring to a boil on high heat, stirring frequently. Reduce heat to medium and cook 7 minutes, stirring frequently.  Do NOT drain.

2:  Reduce heat to medium. Stir in the chicken, the peas and Alfredo sauce. Cook 3 minutes longer, stirring frequently.

3:  Remove from heat and stir in parmesan cheese. Serve.

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Darlene’s Tips:  You can use any cooked meat, or any chopped or diced , instead of chicken.  You can also use any milk. It does not have to be evaportated (that just adds more richness).  Replace the peas with any veggies you like, even canned. Add more veggies or less. Totally up to you. And use any shape pasta that you want. There are no rules!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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