Traditional Macaroni and Cheese

Ingredients

1 2/3 cups dry, small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
1 cup water
2 tablespoons butter or margarine
2 cups shredded sharp Cheddar cheese, divided

Directions

1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

Turkey Pizza

Ingredients

20 ounces turkey Italian sausage links
1 teaspoon olive oil
2 (10 ounce) containers refrigerated pizza crust
1 (15 ounce) can pizza sauce
1 cup sliced red onion
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 large tomatoes, sliced
2 cups shredded Italian cheese blend

Directions

1. In a large skillet, cook sausage in oil over medium heat for 8-10 minutes or until no longer pink. Cut into 1/4-in. slices.
2. Press pizza dough into a greased 15-in. x 10-in. x 1-in. baking pan, building up edges slightly; seal seam. Prick dough thoroughly with a fork. Bake at 400 degrees F for 8 minutes or until lightly browned.
3. Spread with pizza sauce; top with sausage, onion, artichokes and tomatoes. Sprinkle with cheese. Bake for 15-20 minutes or until crust is golden brown

Chicken Fajitas

Ingredients

* 1/4 cup Italian salad dressing
* 6 skinless, boneless chicken breasts
* 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
* 1/2 cup Pace® Thick & Chunky Salsa
* 12 (8 inch) flour tortillas, warmed
* 4 green onions, thinly sliced
* 1 small avocado, peeled, seeded and sliced (optional)

Directions

1. Pour dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes, turning occasionally. Remove chicken from marinade. Discard marinade.
2. Grill or broil chicken 15 minutes or until done, turning once.
3. Mix soup and salsa in saucepan. Heat through.
4. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

Rudy's Molcajete Mixto

Ingredients

* 1/2 pound thinly sliced carne asada (beef steak)
* 1/2 pound boneless chicken breast
* 5 large, shelled shrimp
* 4 1/2 ounces chorizo (Mexican sausage)
* 2 nopales (cactus leaves) or zucchini and yellow squash
* 2 jalapeno peppers
* 1/4 bunch cilantro
* 2 green onions
* 1 large tomato
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 lime, quartered
* 1 avocado
* 1/4 pound queso fresco (Mexican cheese)
* 1 (16 ounce) jar HERDEZ® Salsa Verde
* 1 (8 ounce) package small tortillas
* Stone molcajete (mortar and pestle)

Directions

1. Using oven mitts, heat the molcajete over the grill or stove.*
2. Grill carne asada for five minutes.
3. Add and grill chicken, nopales on one side for five minutes, turn over. Also, add jalapenos turning every two minutes to soften.
4. Sprinkle salt and pepper over meats. Add and grill chorizo and shrimp. Add green onions and rotate to cook on all sides, about two minutes.
5. While meat cooks, slice the tomatoes, avocado and cheese into 1/2 inch wedges.
6. Using oven mitts, pour half of the salsa into the heated molcajete.
7. Remove the meats and slice in long, thin strips.
8. Place the beef, chicken, shrimp, nopales, and cheese around the inside edge of the bowl. Add the chorizo to the center of the bowl. Add the tomatoes, green onions, avocados and jalapenos around the chorizo. Pour remaining salsa over ingredients.
9. Place the cilantro over the nopales. Place limes on top, to be squeezed when served.
10. Use small tortillas to serve.

Hazelnut Chocolate Mousse

Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours, 30 minutes

Ingredients:

* 2 cups heavy cream
* 4 egg yolks
* 3 tablespoons granulated sugar
* 2 tablespoons Frangelico (hazelnut liquor)
* 7 ounces bittersweet chocolate, melted and kept lukewarm
* 1/3 cup chopped, toasted hazelnuts

Preparation:

Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the hazelnut liquor and melted chocolate. Chill the chocolate custard thoroughly.
Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled garnished with toasted hazelnuts

Rich Mint Chocolate Mousse

Ingredients:

* 1 1/2 cups cream
* 2/3 cup chocolate chips
* 1/2 tsp vanilla
* 1/2 tsp mint extract flavoring
* 1/8 tsp salt
* 5-6 fresh mint leaves

Preparation:

Heat together half of the cream and chocolate over low heat, just until chocolate is melted. Stir until smooth and creamy.

Allow to cook slightly, then add vanilla, mint extract and salt.

In a separate bowl, beat the other half of the cream until stiff. Beat in the chocolate cream until peaks form.

Spoon into individual serving bowls and garnish each bowl of chocolate mint mousse with one or two fresh mint leaves.

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