• 1 lb elbow macaroni, cooked
• 3 tbl butter
• ¾ cup heavy cream
• 8 oz. Mascarpone cheese
• 8 oz. Sharp cheddar cheese shredded
• 8 oz. Fontina cheese shredded
• 4 oz. Crumbled bleu cheese
• ½ cup bread crumbs
• ¼ cup shredded parmesan cheese
• salt and pepper to taste

1. Boil pasta, in salted water, drain and set aside.

2. place butter and cream in large skillet over low heat until butter is melted

3. add mascarpone, cheddar, and fontina stirring until melted

4. remove from heat and add pasta, season with salt and pepper

5. stir in crumbled crumbled bleu cheese

6. pour into a caserole dish

7. mix bread crumbs and parmesan cheese, evenly sprinkle top of pasta

8. bake at 350 for 15 – 20 min

Ingredients

• 1 8 oz. Pkg cream cheese, softened
• ¼ cup roasted red peppers, drained
• 2 tbl shredded parrmesan cheese
• 1 tsp fresh minced garlic
• salt and pepper to taste
• ½ cup pine nuts, toasted
• ½ cup black olives, pitted and sliced
• 1 tsp fresh minced italian parsley

Directions

In a bowl of a food processor fitted with metal wing blade, add cream cheese, roasted red peppers, parmersan cheese, garlic and pepper. Process until smooth. Pour into a serving dish, sprinkle with pine nuts, black olives, and parsley. Serve with crackers

• 2 cup cranberries -fresh-
• ½ green bell pepper seeded and chopped
• 1 jalapeno pepper seeded and veins removed, chopped
• 1 ½ tsp ground cinnamon
• 1 ½ tsp coriander
• 1 ½ tsp cumin
• 1 ½ tsp oregano
• ¼ tsp black pepper
• ½ cup red onion chopped
• ½ cup fresh cilantro
• 1 can (16 oz.) frozen orange juice thawed
• Turkey

Put all ingredients into food processor until coarsely chopped

Put turkey onto bread and top with cranberry salsa

Ingredients

• 8 slices cubed white bread
• 1 lb. Italian sausage
• 2 cups (8 oz.) shredded sharp cheddar cheese
• 2 cups (8 oz.) shredded mozzarella cheese
• 9 eggs
• 1 small diced onion
• 3 cups milk
• 1 tsp diced basil
• 1 tsp diced oregano
• 1 tsp crushed fennel seed

Directions

Place bread cubes in a greased 9” x 13” baking dish; set aside. In a large skillet, cook sausage over medium heat untill no longer pink; drain. Spoon sausage over bread; sprinkle with cheese and onion.

In a large bowl, whisk the egg, milk and seasonings; pore over bread mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 min before baking. Bake, uncovered, at 350 for 50-55 min or until golden brown. Let stand for 5 min before cutting

12 servings

Ingredients

• 1 loaf cibatta bread
• 1 cup shreaded sharp cheddar cheese
• ¼ cup unsalted butter (softened)
• 1/3 cup cooked bacon pieces
• 2 medium green onions, sliced
• 1 tsp yellow mustard
• 1 tsp lemon juice
• black pepper to taste

Directions

preheat oven to 350 deg. Use a serrated knife to cut bread crosswise Into 1 in slices, cutting to but not through the bottom crust in a small bowl, stir togeather cheese, butter, bacon, green onions, mustare, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil bake for 10 to 15 min until bread is heated through and cheese is mealted.

12 servings

Ingredients

• ½ cup sugar
• 3 tbsp quick cooking tapioca
• 2 ½ cups water, divvied
• 1 can (6 oz.) frozen oj concentrate
• 1 can (11 oz.) mandarin oranges, drained
• 1 lime juiced
• 1 pkg blueberries
• ½ fresh pineapple chunked
• 1 lb grapes
• 3 kiwi chunked
• 1 pear chunked
• 1 apple chinked
• 2 bananas chunked

Directions

In large saucepan, combine the sugar, tapioca, and 1 ½ cups water. Cook over med heat for 5-6 min remove from heat: stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in all the fruit (except bananas) cover and refrigerate for a minimum of 2 hours. Just before serving stir in bananas.

Optional idea- top each serving with a scoop of frozen sherbet

8 servings