Mexi-Mac

I've been trying out some new variations on traditional macaroni and cheese. My latest is an ode to the Taco Bell Mexi-Melt in macaroni and cheese form. It's not really a baked-good, but it is baked! It does taste amazingly like Taco Bell, but hopefully a little healthier.

l lb. ground beef or turkey
1 packet dried taco seasoning
2 cups macaroni, boiled and drained
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon salt
1 cup sour cream
1 cup milk
1 cup shredded cheddar cheese
1 1/2 cups cubed Velveeta
2 roma tomatoes, diced
1 (3 oz.) small can of sliced green chiles
3 tablespoons butter or margarine
1/4 cup unseasoned bread crumbs

Preheat oven to 350 degrees. Boil macaroni and drain. Brown ground beef or turkey in skillet and add taco seasoning per directions on packet. Be sure to drain any grease. Set aside.

In saucepan, melt butter on low heat. Stir in flour and salt. Slowly add milk and sour cream, and heat through. Add Velveeta and shredded cheese, stirring constantly until melted and smooth.

Add diced tomatoes, green chilis and macaroni to cheese mixture and stir. Then add ground beef or turkey and mix through. Pour into a casserole dish coated in non-stick cooking spray.

Melt remaining butter and pour over the macaroni mixture. Sprinkle bread crumbs over the top. Place in oven and bake at 350 degrees for 20 minutes. Let cool at least five minutes before serving.

Soft Pistachio Chocolate Chunk Cookies

This is a variation of a recipe that I often make for birthdays and get-togethers that uses instant pudding mix. Since my husband is a big fan of pistachios, this really was a no-brainer. These are so good. They're soft, crunchy and full of chocolate. Here's the recipe, which is very easy to make:

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
3-4 drops green food coloring
2 cups semisweet chocolate chunks
1 ½ cups pistachios, chopped


DIRECTIONS
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Add 3-4 drops of green food coloring. Add the flour mixture and blend.

Stir in the chocolate chunks and pistachios. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven until lightly golden.

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