Ranch Mac and Cheese

For all you mac and cheese lovers...this is a great new twist!

1 pkg(16oz) elbow macaroni
1 c. 2% milk (I used buttermilk because that is what I had)
1/4 c. butter, cubed
1 envelope ranch salad dressing mix
1 tsp garlic salt
1 tsp garlic pepper blend (I mixed black pepper and garlic powder)
1 tsp lemon pepper seasoning (I totally forgot this)
1 c. shredded Monterey Jack cheese
1 c. shredded Colby cheese (I just used 2 c. of colby because I didn't have the other)
1 c. sour cream
1/2 c. crushed saltines
1/3 c. grated parmesan cheese

Cook macaroni according to pakage directions. Meanwhile, in a dutch oven, combine the milk, butter, dressing mix, and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with saltines. Sprinkle with parmesan cheese.

Looking back it is pretty amazing that it still tasted good with everything that I did different. You can try it my way, or the way that it is supposed to be. Have fun. My kids loved it!!! (picture and recipe from taste of home)

Blueberry Lemon Muffins

This recipe is courtesy of Sisters' Cafe, an awesome recipe blog site.

2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
zest of one lemon
1 egg
1 c. milk
1/2 c. butter (not margarine)
1 c. frozen blueberries

Mix dry ingredients and set aside. Beat eggs, milk, butter and lemon zest. Add dry ingredients and stir gently to combine. Stir in blueberries. Bake at 375º for 20-25 minutes.

Topping:
1/4 c. butter, melted
1 Tbsp. lemon juice
sugar

Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice mix and then dip in sugar. Makes about 12 muffins.

Pico de Gallo Pilaf

This is a recipe Maelen and I saw on Rachel Ray and had to try. It is fantastic!

1 Tbsp. extra-virgin olive oil
1/2 c. orzo pasta
1 c. white rice
2 c. chicken broth or vegetable broth
4 plum tomatoes, finely chopped
1 small onion, red or white, finely chopped
1 jalapeno pepper, seeded and finely chopped
A handful of cilantro leaves, finely chopped
1 lime, zested and juiced
salt

Heat the olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to a boil. Reduce the heat to low, cover the pot and simmer for 17-18 minutes. In a small bowl, combine the tomatoes, onions, jalapeno, cilantro and lime zest and juice. Season with salt, to taste. When rice is cooked, fluff with fork and stir in the salsa.

**I can't eat anything too spicy, so I made without the jalapeno and it was very yummy.

"Secret's in the sauce" BBQ ribs

You HAVE to try these.

check it out on www.bestrecipeoftheweek.blogspot.com

you won't be dissapointed.