Chili's Monterey Chicken

1 boneless skinless Chicken Breast
2 tsp. Barbeque sauce

2 slices of well crisped Bacon

1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Cracker Barrel Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

2 cups crushed cornflakes
1/4 cup melted butter

Defrost hashbrowns. Combine the next 7 ingr. and mix with hashbrowns. Put all in a 3 qt. casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 min.

Ham and Cheese Bake

1 cup shredded cheddar cheese, divided
3/4 cup part skim ricotta cheese
1/3 cup skim milk
1/4 cup low fat sour cream
1/4 cup chopped green onion
2 tbsp grated parmesan cheese
1/2 tsp black pepper
2 medium red skinned potatoes, cooked and diced (about 2 cups)
1 cup small broccoli flowerets, cooked
1 cup diced cooked ham

Preheat oven to 350 F. Spray a 1 1/2 quart casserole with cooking spray; set aside.

In a large bowl, combine 3/4 cup of cheddar, ricotta, milk, sour cream, green onion, parmesan and pepper. Mix well. Add potatoes, broccoli, and ham to the cheese mixture. Stir until thoroughly coated. Spoon potato mixture into prepared casserole and smooth the top. Sprinkle the remaining cheddar over top. Cover the casserole tightly with foil, bake until golden brown and heated through, about 10 minutes.

Bacon Bacon Spread

1 pound sliced bacon
3 cups finely shredded Cheddar cheese
4 large green onions, sliced (optional)
3 tablespoons mayonnaise

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, let cool and crumble.

Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.

Perfect on breads such as pumpernickel, rye, sourdough, or on various flavors and types of crackers.

Christmas Crab Rolls

1/2 lb. crab meat (not imitation)
1/2 lb. grated Velveeta cheese
1/2 lb. grated mild cheddar
4 green onions, chopped
1 green pepper, chopped
6 oz. green olives, chopped
1 c. tomato sauce
2/3 c. oil
3/4 tsp. garlic powder
36 small French rolls

Mix all ingredients (except rolls) together. Set aside and refrigerate. Cut the top 1/4 off the rolls
and gently pull out the insides of the bottoms. Fill with crab mixture and replace tops. Place
rolls in foil and store in refrigerate until ready to bake or may be frozen. Bake at 350 degrees for
20-30 minutes until outside are crispy and filling is melted and hot.

Appetizer - Three Cheeses N Ham

1 pkg. (8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
3 slices Smoked Ham, finely chopped
1/4 cup Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper

Spread softened cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with Cheddar cheese, ham and Parmesan cheese.

Microwave on HIGH 1 min. or until heated through.

Top the spread with bell peppers, onions and ground pepper. Serve with your favorite crackers.

MK's Home Made Mac n Cheese

My family begs for this frequently so I decided to put it on 'paper' as its just been in my head for all these years!

This makes a 9x13 panful and serves 3 hungry guys and me for one meal.

6 cups cooked elbow macaroni - (3 cups dry yeilds 6 cups cooked)

In a medium mixing bowl add:

1/2 cup parmesan cheese

1/3 cup flour

2 cups each of the following cheeses, cubed about 1/2" cubes: sharp cheddar, monteray jack and mozzarella

1 cup cubed swiss cheese

Coat the cheese cubes well and in your 9x13 lightly greased pan layer cooked macaroni and cheese cube mix ending with macaroni.

Pour in milk until it is visible through the macaronis. Do not add too much but do check it while it is cooking to be sure it does not dry out.

In a bowl or ziplock baggie, crush ritz or club crackers to equal about 2 cups. Add 1/3 cup melted butter and stir well, with your hand sprinkle the cracker/butter mix over the top of the macaroni, cover with foil and bake at 350 degrees for about 20-30 min, checking it about half way through. If it is getting dry you can add a little more milk but be sure that everything is well heated and the cheeses are melted.

When the cheeses are well melted, uncover and turn on the broiler for about 3 min or so to brown the cracker / butter topping slightly. Watch this carefully while the broiler is on as it will burn fast.

Remove from oven and let sit for about 3 min to let the cheese set up. Cut into squares and serve with a large spatula.

The Original Devonshire Sandwich

Cream Sauce:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast

Cream Sauce, recipe above

Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees.

In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.