hosted by Laverne Diede & Rhonda Fitterer
Philly Cheese Steak Mac and Cheese Bake
- 8 oz. uncooked large elbow macaroni
- 1 lb. lean ground beef
- 2 cups thinly sliced yellow onions
- 2 medium green bell peppers, cut in thin strips
- 1 Tbsp. steak seasoning
- 1 package – 8 oz. – cream cheese, cubed
- 1/2 cup beef flavored broth
- 2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray 13×9 inch baking dish with cooking spray. Cook macaroni to al dente; drain as directed on package. Meanwhile, in a large skillet, cook beef, onions, bell peppers, and steak seasoning over medium-high heat 9-11 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables are tender; do not drain. Remove from heat. Stir in cream cheese until melted. Stir in hot macaroni and broth. Pour macaroni mixture into baking dish; top with cheddar cheese. Cover with foil. Bake 20-25 minutes or until mixture is hot and cheese is melted.
Strawberry Pie
- 1 – 12 oz. can Mountain Dew or 7Up
- 1 box strawberry Jello
- 1 box vanilla pudding, not instant
- 2-3 cups fresh strawberries
- Graham cracker crust
Pour Mountain Dew or 7Up, Jello, and pudding into a saucepan; bring to a boil and cook until mixture has thickened; remove from heat and allow to cool. Add strawberries and mix until combined; pour into graham cracker crust. Refrigerate for 3-4 hours, or until set. Serve with whipped cream.
