• 1 16 oz. box rotini noodles
• 1 block cheddar cheese (cubed)
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1 cup broccoli (chopped)

Cook noodles according to package directions and allow to cool. Mix all other ingredients with noodles together in large bowl. Can be eaten warm or chilled. Refrigerate leftovers.

• 1 16 oz. box rotini noodles
• 3 cans tuna
• 1 cup mayonnaise
• 1 block cheddar cheese (cubed)
• salt and pepper to taste

Cook noodles according to package directions. Allow noodles to cool. Add tuna, mayo, cheese, and salt and pepper and mix well. Refrigerate leftovers. Can be eaten warm or cold.

• 1 16 oz. box rotini noodles
• 1 1/2 cups broccoli (chopped)
• 1 block Colby cheese (cubed)
• 1 cup mayonnaise
• 1 can black olives (sliced)
• 2 Tbsp. olive oil
• 1 carrot (shaved)
• 2 tsp. salt
• 1/2 cup ranch

Cook noodles according to package directions. When noodles are done mix with olive oil and salt. Allow noodles to cool before adding all other ingredients, it melts the cheese when too hot. Mix all other ingredients and place in the fridge to chill. This can be eaten right after bein made or after being chilled, its your choice.

• 1 head lettuce (chopped)
• 2-3 large tomatoes(diced)
• 1 8oz. package shredded cheese
• 1 cup broccoli (chopped)
• 1 cup cauliflower(chopped)
• 1 cucumber (diced)

After chopping/dicing all the vegetables throw them all in a large bowl. Mix all the veggies well. Put your favorite dressing on your salad and eat healthy.

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• 2 slices bread
• 2 Tbsp. butter
• 1 slice ham
• 2 slices cheese

Butter one side of each piece of bread. Place small skillet over medium heat and place a piece of bread butter side down in it. Place a piece of cheese, a piece of ham, and then a piece of cheese on top of the bread. Put the second piece of bread, butter side up, on top. Leave on first side for about a minute, or until browned, then flip and brown the other side.

• 3 pounds ground beef
• 1 small onion (chopped)
• salt and pepper to taste
• 2 cups ketchup
• 2 Tbsp. BBQ sauce
• 3 Tbsp. honey
• 3 tsp. Garlic powder
• 3/4 of a small can of diced tomatoes

Cook beef in large skillet with onion and salt and pepper. Once beef is throughly cooked and browned mix all other ingredients in. Spread on buns and enjoy.

• 3 cups instant rice
• 3 cups water
• 1 jar Ragu cheese sauce
• 1 bag frozen veggies (your favorite mix)

Heat water on high in large saucepan. Pour frozen veggies in medium saucepan, cover with water, and cook on high heat. When water in large saucepan is boiling stir in rice and remove from heat. Let rice sit for 5 minutes to absorb water, then fluff with fork. Cook veggies until soft, then drain. Mix rice, veggies, and jar of Ragu together and serve.

• 1/4 Cup Butter
• 40 Large Marshmallows
• 4 Cups Crispy Cereal

Butter a 13 x 9, 2 inch pan with cooking spray and spray a table spoon, set them to the side. Place the marshmallows in a large pan on the stove and add the butter, keep stirring until the marshmallows are all melted, once the marshmallows are melted slowly stir in the cereal. Once all of the cereal is coated take your coated spoon and spread into the coated pan.

TIP:
I suggest letting them sit in the pan for a day before cutting and serving.

• 2 cartons strawberries
• 8 ounces chocolate
• 1 10 oz. bag chocolate chips

Melt chocolate in medium saucepan. Dip each strawberry in chocolate and set on wax paper to harden. Melt white chocolate and pour into gallon freezer baggy. Cut the tip off the baggy and squeeze white chocolate over already covered chocolate strawberries. Leave to harden. To store or to make harden faster place in fridge.

• 4 chicken breasts (cut in chunks)
• 1 cup flour
• 3 eggs
• 1 cup crushed corn flakes

Preheat oven to 375 degrees. Whisk eggs in small bowl. Dip each of the chicken chunks in flour, then eggs, then corn flakes. Place all of the chicken chunks on a baking sheet and cook 10-15 minutes or until chicken is done.