Macaroni and Cheese

Ingredients:
1 lb. elbow macaroni
1/4 c. butter
4 T. flour
2 c. milk
1/2 t. salt
1/4 t. pepper
1/2 t. dry mustard
3 c. grated Cheddar cheese

Instructions:
Cook macaroni in boiling, salted water according to package directions and drain. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper, and dry mustard, then add 2 1/2 cups of the cheese and stir just until the cheese is melted. Remove from heat and add cooked macaroni and mix together. Optional: For more of a baked macaroni taste, pour into a 9 X 13 baking pan, sprinkle remaining 1/2 c. cheese on top and bake at 350 degrees for 30 minutes.

Source:
Ivory Family Favorites

Notes:
We usually don't bake it--our kids seem to prefer the macaroni and cheese straight from the pot. The sauce by itself also makes a good cheese topping for vegetables or potatoes.

Zucchini Chili

Ingredients:
2 tablespoons olive or canola oil
4 stalks thinly sliced celery
3/4 of a large onion chopped
4 carrots thinly sliced
1-2 cloves garlic, minced
3 medium zucchini sliced
2 c. water
1 (28 oz) can whole tomatoes with juice
2 T brown sugar
1 t. black pepper
1 1/2-2 T chili powder
1 (46 oz) can tomato juice
2 (15 oz) cans kidney beans, rinsed and drained

Instructions:
Saute celery, onion, carrots, and garlic for about 5 minutes in a large cooking pot. Add remaining ingredients, except for kidney beans. Simmer 45 minutes to 1 1/2 hours. Add kidney beans 15 minutes before end. Serve and enjoy!

Source:
Dean Anderson

Lemon Chicken

Ingredients:
6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice

Instructions:
Pound chicken breasts to 1/4" thick. Combine salt and flour; dredge chicken in mixture. Liberally sprinkle lemon pepper on each chicken breast. Melt butter in a large skillet over low heat and saute chicken for about  5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make glaze. Serve chicken and lemon butter glaze with white rice. Chicken is also good cold.

Source:
Ivory Family Favorites

Homemade Granola

Dry Ingredients:
14 cups oats (I use quick oats.  The original recipe actually calls for 8 cups rolled oats and 6 cups rolled wheat, but my family changed it to this and it works fine)
2 cups toasted wheat germ (jar with red lid or sometimes sold in the bulk section for A LOT less, I have also bought plain wheat germ and toasted it myself.)
2 cups coconut
1 1/2 cup brown sugar
3-5 Tbsp. cinnamon
1 cup sunflower seeds
2 tsp. salt

Wet Ingredients:
1 cup water
1 cup vegetable oil
3 tsp. vanilla
1 cup honey

Mix all dry ingredients in one bowl.  Mix wet ingredients in another bowl.  Combine together (sometimes hands work the best :))  Place on 2 cookie sheets.  Bake at 210 degrees for 2 hours.  Stir after 1 hour.

Source:
Andrea Scott

Rice Krispie Treats

Ingredients:
3 T butter
1 bag mini marshmallows
Up to 6 cups rice krispies

Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 
2. Add rice krispies until you like the consistency (I usually don't add a full 6 cups) and stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 
4. Cool. Cut into squares.

Source: Kellogg's Rice Krispies

Chocolate Chip Cookies

This is just your classic chocolate chip cookie recipe from Toll House. We love it.

Ingredients:
2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 t. vanilla
2 large eggs
2 c. chocolate chips

Instructions: Preheat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat together butter, sugars, and vanilla until creamy. Add eggs, one at a time. Gradually beat in flour mixture. Stir in chocolate chips. Bake for about 9 minutes or until golden brown.

Source: Back of our Toll House chocolate chip bag.

Notes: I never measure the chocolate chips--and I don't think I use as much as 2 cups. I just eye it and add chocolate chips until I like the ratio of chocolate chips to dough.

Lemon Chicken Marinade

Ingredients:
2/3 c. olive oil*
2/3 c. soy sauce
1/4 c. lemon juice
1 t. liquid smoke flavoring
2 T. spicy brown mustard
2 t. ground black pepper
2 t. garlic powder
4 chicken breasts

Instructions: Mix the ingredients for the marinade and pour over chicken. Cover and marinate in refrigerator (no more than 4 hours). Grill.

Source:
Based on this recipe from All Recipes

Notes:
*I don't always use olive oil--I just use whatever type of oil I have on hand.