Taken from my “Favorites” folder!

Servings 10-12

INGREDIENTS:

1 (12-ounce) package wide egg noodles, uncooked

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

1 to 1-1/2 cups sugar

4 large eggs

1 (20-ounce) can crushed pineapple in juice, drained

1/2 cup butter or margarine, melted and divided

3 cups Kellogg’s Frosted Flakes cereal, coarsely crushed

1-1/2 teaspoons ground cinnamon

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook egg noodles according to package directions; drain and set aside.

Using an electric mixer mix cream cheese and next 3 ingredients until smooth and well combined (start with 1 cup of sugar).

Stir in pineapple (add in more sugar is needed).

Stir together the cooked egg noodles with 1/4 cup melted butter, and cream cheese mixture.

Transfer into baking dish.

Stir together cereal, cinnamon, and remaining 1/4 cup melted butter; sprinkle over noodle mixture.

Bake at 45 to 50 minutes or just until set.

You will also find this recipe on Recipezazz.com

The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

Posted on recipezazz.com

Basil amount may be adjusted

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked couscous

2-3/4 cups water (or can use vegetable broth or half water and half chicken broth)

1 onion, chopped

2 garlic cloves, minced

1/4 to 1/3  cup chopped fresh basil

juice of 1 large lemon

2 tablespoons olive oil

2 tablespoons of butter

salt and fresh ground pepper

freshly grated Parmesan cheese, to taste

INSTRUCTIONS:————————————————

In a saucepan, bring water or broth to a boil.

Add couscous,cover and remove from heat and allow to sit for about 5 minutes until water is absorbed; fluff with fork.

In a skillet heat the olive oil and butter over medium-high heat; add in onions and cook for about 3 minutes or until softened.

Add in garlic cook for 1-2 minutes..

To the skillet add in the cooked couscous, then mix in basil and lemon juice stirring until warmed.

Mix in Parmesan cheese starting with 2 tablespoons adding in more to taste.

Season with Add salt and pepper.

Serve warm

Perfect risotto needs about 25-30 minutes stove top time so make this when you have a bit of time and adding in only 1 cup of broth at a time

Servings 4-6

INGREDIENTS:

6-1/2 cups reduced-sodium chicken broth, or as needed

1 cup lightly packed fresh basil leaves

2 medium garlic cloves

2 tablespoons olive oil, divided

1 cup freshly grated parmesan cheese

3 tablespoons butter

1/3 cup yellow onion, finely chopped

1-1/2 cups short grain white rice

3/4 cup dry white wine

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Servings 4-6

INGREDIENTS:

olive oil, as needed

1 cup uncooked orzo pasta

1 medium onion, chopped

3 garlic cloves, minced(garlic loves can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 cups vegetable broth (or can use chicken broth)

2 tablespoons olive oil (can use more)

1 pint cherry or grape tomatoes, halved

6 leaves fresh basil, chopped (can use more)

salt and fresh ground black pepper, to taste

1 cup crumbled feta cheese, or to taste

For Beef Mexi Rice mix in 1 pound cooked/browned ground beef

Ground beef option will increase servings to four

Servings 2

INGREDIENTS:

1 (8.8 ounce) pouch Rice-A-Roni Express Heat & Serve Mexican Rice.

1 (14 ounce) can black beans, rinsed and drained

1 (4 ounce)  can chopped green chiles

2 tablespoons chopped fresh cilantro

salt and fresh ground black pepper, to taste

toppings —  chopped green onions, sour cream, salsa, diced tomato, shredded cheddar cheese

INSTRUCTIONS:—————————————————-

Servings 6

INGREDIENTS:

1 (22 ounce) package frozen mashed potatoes (such as Ore-Ida)

1 (6.5 ounce) container Alouette brand garlic-and-herb spreadable cheese (or similar brand)

1/2 cup light cream

4 cooked bacon slices, crumbled (can use more)

1 teaspoon seasoning salt

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups shredded Cheddar cheese,

chopped green onions, optional

INSTRUCTIONS:————————————————