Category: Family

3 T butter
3 T all-purpose flour
1/4 tsp ground mustard
dash cayenne pepper (if desired)
1 cup milk
1 cup shredded Cheddar or Swiss cheese
4 eggs, separated

In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thick. Reduce heat; stir in cheese until melted. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly.

So delicious…..Such a quick easy meal that you are sure to adore!

For each sandwich:

2 slices Italian bread
1 T. softened butter, divided
1 T. prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Spread one side of a slice of bread with butter. Place buttered side down into a nonstick skillet over medium heat.

Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.

Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.

Flip the sandwich until both sides of the bread are golden brown and the cheese has melted. About 5 minutes per side. Enjoy!

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Enjoy!

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.