Creamy Skillet Macaroni & Cheese
2 - cups uncooked elbow macaroni
2 - tablespoons butter
2 - tablespoons all-purpose flour
1 1/2 - cups half-and-half cream or evaporated milk
3/4 - lb Velveeta cheese, cubed

Cook macaroni according to the package directions. Meanwhile, in a
large nonstick skillet, melt butter over medium heat.

Stir in flour until smooth. Gradually add cream; bring to a boil.
Cook and stir for 2 minutes or until thickened. Reduce heat to low and stir
in the cheese until melted.

Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes
or until heated through. Remove from heat and serve.

Recipe Source: Taste of Home
Serving Size: 4

Buttermilk Peach Cobbler

2 - cups fresh peaches, peeled & sliced
1 - stick real butter
1 - cup self-rising flour (not all purpose)
1 -cup sugar, plus extra to sprinkle on fruit about 1/2 cup
1 - cup buttermilk
1 - teaspoon vanilla extract (optional but so good)

Preheat oven to 350 degrees. Blanch the peaches then peel and slice them. (I have added the blanching directions in the printable recipe below) After slicing sprinkle them with a bit of sugar (about 1/2 cup) and set aside.

Place a stick of butter in a 9x9 inch baking dish or a casserole dish of equivalent size. Place in the oven and let the butter melt while the oven is preheating.

Meanwhile, stir by hand the self-rising flour, sugar, buttermilk and vanilla extract. Stir it well, but it will look slightly lumpy. Remove the melted butter from the oven. Place your fruit in the dish.

You should completely cover the bottom of the dish with the fruit. Then pour the batter on top of the fruit, making sure to pour it evenly around the dish. Don’t forget the corners!

Bake for about 30-40 minutes, or until the top is a golden brown. Serve warm with vanilla ice cream or fresh whipping cream.

I really dont think it matters if you add the batter first or the fruit first. It really is your own preference.

Prep Time: 15 Minutes Cook Time: 35 Minutes Recipe yields: 6 servings

Grilled Smoky Cheddar Potatoes Packs

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Are you a potato lover? Try this cheesy grilled version.

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• PREP TIME1 Hr 10 Min
• TOTAL TIME1 Hr 10 Min
• SERVINGS4

4

medium potatoes, cut into 1-inch chunks

1/2

teaspoon salt

2

tablespoons butter or margarine

1

cup shredded Cheddar cheese (4 ounces)

2

tablespoons Betty Crocker® Bac~Os® bacon flavor chips

2

medium green onions, sliced (2 tablespoons)

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• 1 Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
• 2 Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

Southern Hoe Cake
2 cups self rising flour
1 cup milk
1/2 cup vegetable shortening

Preheat oven to 425.

Pour a thin layer of oil to cover the bottom of an eight inch round cake pan and place in oven to heat. Cut shortening into flour well. Pour milk in and stir until wet. Pour into well heated pan and bake for fifteen to twenty minutes or until browned. Invert onto plate.

Salisbury Steak
1 lb Lean Ground Beef
1/3 Cup Bread Crumbs or Cracker Crumbs
½ tsp Salt
¼ tsp Pepper
1 Egg
Small Onion Sliced (I use half) (Optional)
1 Can Condensed Beef Broth
1 – 4oz Can Sliced Mushrooms (Drained)
2 T. Cornstarch
2T Water
1 - Packet Brown Gravy Mix or 1 - Jar/Can Brown Gravy

Mix First 5 ingredients together and shape into ovals about ¾ inches thick. Cook patties in a skillet turning once until brown. Add onion mushroom and beef broth heat to boiling. Reduce heat cover and simmer for 10 minutes. Remove patties to a casserole dish and keep warm. Heat mixture until boiling. Mix water and cornstarch together to make a paste. Add to boiling mixture with a wire whisk and whisk until gravy begins to thicken. I don’t think the gravy is hearty enough for me so I also add 1 packet of brown or mushroom gravy prepared according to package directions and add to the beef broth gravy. I then pour the gravy over the patties in the casserole dish and bake at 350 until bubbly. If preparing this in the crock pot just add the browned patties to the crockpot. Prepare gravy accordly and pour on top. Cover and cook for 3 hours on low. Serve with rice, mashed potatoes or noodles.