INGREDIENTS

* 8 ounces uncooked elbow macaroni
* 2 cups shredded sharp Cheddar cheese
* 1/2 cup grated Parmesan cheese
* 3 cups milk
* 1/4 cup butter
* 2 1/2 tablespoons all-purpose flour
* 2 tablespoons butter
* 1/2 cup bread crumbs
* 1 pinch paprika

DIRECTIONS

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3/4 cup mayonnaise or salad dressing
1 tablespoon plus 2 teaspoons lemon juice
1 tablespoon plus 2 teaspoons milk
3 medium unpeeled red eating apples, coarsely chopped (3 cups)
3 medium celery stalks, chopped (1 1/2 cups)
1/2 cup coarsely chopped nuts
Salad greens, if desired

1. Mix mayonnaise, lemon juice and milk in medium bowl.
2. Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
Coffee Drizzle
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar

1. Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
3. Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.
High Altitude (3500-6500 ft): Bake 13 to 16 minutes.

Cookies
3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
36 large marshmallows
Candy sprinkles, if desired
Fudge Frosting
1 cup sugar
1/4 cup butter or margarine
1/4 cup milk
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 to 2 tablespoons water

1. Heat oven to 375°F. In large bowl, beat 3/4 cup sugar, 3/4 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt.
2. Shape dough by slightly rounded teaspoonfuls into 3/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/4-inch thickness with greased bottom of glass dipped in 2 tablespoons sugar.
3. Bake 8 to 10 minutes or until cookies are set. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer or until marshmallows are softened. Lightly press each marshmallow to flatten slightly. Remove from cookie sheet to wire rack; cool 15 minutes.
4. Meanwhile, in 1-quart saucepan, heat 1 cup sugar sugar, 1/4 cup butter and the milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Slowly stir in enough water until frosting is smooth and spreadable. Frosting sets up quickly, so thin as necessary with additional water.
5. Swirl about 1 tablespoon Fudge Frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF.
2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
(Total time will vary; cook or bake time is per batch.)

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)

1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
High Altitude (3500-6500 ft) Bake 13 to 16 minutes

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 teaspoon almond extract
2 cups flaked coconut
12 candied cherries, each cut into fourths, if desired

1. Heat oven to 300ºF. Cover cookie sheet with aluminum foil or parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into medium bowl. Fold in almond extract and coconut.
2. Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.
(Total time will vary; cook or bake time is per batch.)

Whole Wheat Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal® whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
(Total time will vary; cook or bake time is per batch.)

2 eggs
2 teaspoons butter or margarine
1/4 cup shredded Cheddar cheese
Salt and pepper, if desired

1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook—the omelet will continue to cook after being folded. Sprinkle with cheese.
4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.

INGREDIENTS

* 5 potatoes
* 3 eggs
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup sweet pickle relish
* 1/4 teaspoon garlic salt
* 1/4 teaspoon celery salt
* 1 tablespoon prepared mustard
* ground black pepper to taste
* 1/4 cup mayonnaise

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Ingredients

Crepe:
1 cup milk
1/2 cup flour
2 eggs
1 Teaspoon oil
Pinch of salt

Mushroom Filling
1 can button mushroom (thinly sliced)
1 white onion (thinly sliced)
1 clove garlic (finely chopped)
1 Tablespoon oil
1 can all purpose cream
Salt and pepper


To prepare the crepe:

Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thin batter.

In a hot pan, spread the oil till the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can not be seen on the batter, cook the other side by inverting the crepe carefully. Remove from pan and fold into quarters forming like a cone.

To prepare filling:

Sauté garlic and onion. Add mushrooms, cook until sides of the mushrooms turn brown. Add cream and stir. Season with salt and pepper; continue cooking for 1 minute. Remove from heat and set aside.


Place 2 teaspoons of filling in 1 crepe and roll as tight as possible. Cut into two and serve.

Alternatively, add grated cheese on top of the crepe and bake for 2 minutes or until the cheese melts.
crepe with mushroom filling

INGREDIENTS

* 2 cups semi-sweet chocolate chips
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
* 1 teaspoon vanilla extract
* 1 cup peanut butter chips

DIRECTIONS

1. In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and vanilla, stirring frequently.
2. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture.
3. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Ingredients:

2 Cups grated tasty cheese (flamingo or Gouda preferably)
or any cheese that melts when heated.
1 cup fresh bread crumbs
2 eggs
1 teaspoon paprika
1 teaspoon freshly grated nutmeg
1 teaspoon ground black pepper
Extra bread crumbs for coating
Separate egg yolk from white. Mix egg yolk with cheese, breadcrumbs, paprika, and nutmeg. Beat egg white until stiff. Slowly fold in into yolk mixture. Add black pepper. Form into small balls and coat with bread crumbs. Deep fry few at a time in30 seconds or until golden brown. Drain in kitchen paper and serve immediately.