Taco Mac

Ingredients:
4 boxes Kraft Mac & Cheese
2 lbs. ground chuck
1/2 C taco seasoning
1 1/2 C water
2 cans corn
1 C butter
1 C milk

Directions:
Brown ground meat, add taco seasoning and water, mix well, simmer 10 minutes. While meat is cooking bring 4 quarts of water to a boil and add macaroni noodles, return to a boil and cook 7-9 minutes, drain and return to pot. Add butter, milk and cheese powder, mix well. Add corn and meat, mix well.

Hot Dog Mac

Ingredients:
2 boxes kraft Mac & Cheese
4 hot dogs sliced
1 C frozen peas
1/2 C milk
1/2 C butter

Directions:
Boil 4 quarts water over high heat, add macaroni noodles, sliced hot dogs and peas, return to boil and boil 7-9 minutes or until macaroni is done. Drain, add milk, butter and cheese powder, stir until mixed well.

Creamy Honey Spread

Beat together 1 pkg. cream cheese and 1/4 C honey. Goes great on bagels!

Cabbage Roll Casserole

Ingredients:
2 pounds ground beef
1 cup chopped onion
1 clove minced garlic
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
dash Worcestershire sauce
dash hot sauce
2 (14 ounce) cans beef broth

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, garlic,Worcestershire sauce, hot sauce, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Or (Quick/Lazy Directions)

Just brown the meat and onion in a large pot, then drain and put it back in, add the rest of the ingredients, bring to a boil, turn off heat, put a lid on it for 15 minutes or until cabbage is steamed and rice is tender.

The Best Bagel Topping

Ingredients:
1/2 C butter softened
2 oz. cream cheese softened
1/2 t salt

Directions:
Whip ingredients together and serve with toasted bagels or warmed crusty breads.

Easy Peanut Butter Chocolate Chip Cookies

These are easy, fast and YUMMY!

Ingredients:
1 pouch peanut butter cookie mix (like Betty Crocker)
1 pouch chocolate chip cookie mix
3/4 C butter softened (1 1/2 sticks)
2 eggs

Directions:
Preheat oven to 375.
Stir all ingredients together until moist dough forms.
Drop dough by rounded tablespoonful onto ungreased cookie sheet.
Bake 10-12 minutes or until edges begin to brown.

Flubber

This recipe makes the non-sticky sort of 'rubber' or gelatinous slime that is known as flubber.

Difficulty: Average

Time Required: 15 minutes

Here's How:

1. Mix 1 teaspoon of Metamucil with 1 cup (8 ounces) of water in a microwaveable bowl. You can add a drop or two of food coloring if you wish. Alternatively, you could add a little powdered drink mix or flavored gelatin to get color/flavor.
2. Place bowl in the microwave and nuke on high for 4-5 minutes (actual time depends on microwave power) or until the goo is about to bubble out of the bowl. Turn off the microwave.
3. Let the mixture cool slightly, then repeat step 3 (microwave until about to overflow). The more times this step is repeated the more rubbery the substance will become.
4. After 5-6 microwave runs, (carefully - hot hot HOT) pour the flubber onto a plate or cookie sheet. A spoon can be used to spread it out.
5. Allow to cool. There you have it! Non-stick flubber. A knife or cookie cutters may be used to cut the flubber into interesting shapes.
6. Flubber can be stored at room temperature in a sealed baggie for several months. It will last indefinitely in a sealed bag in the refrigerator.

Tips:

1. If the flubber is sticky then the amount of water needs to be reduced. It should be clammy, but not sticky. Use less water next time.
2. Please use adult supervision. Molten fluids and microwaves are involved!