Ingredients:

16 ounces elbow pasta

4 tbsp butter

1/4 cup flour

1 tsp paprika

1 cup whole milk

1 cup shredded white cheddar cheese

1 cup shredded mild yellow cheddar cheese

1 cup of shredded Colby Jack cheese

Add salt, pepper and garlic powder to taste.

 Instructions:

Bring large pot of salted water to a boil, and cook the macaroni according to package.  Drain and rinse with a strainer and set aside.

Wipe out the pan and place melt butter over medium heat in a whisk in flour, whisk until a paste for about 1 minute.  Add paprika, whole milk, breaking cream cheese whisking frequently.  Cook until it bubbles, about 6 minutes. Add the white cheddar, and Colby Jack cheese 1 cup at a time, whisking constantly, until smooth, about 3 minutes total.

Add salt, pepper and garlic powder to taste.  When satisfied with taste, stir in cooked pasta. Put shredded mild cheddar cheese on top.  Serve immediately

INGREDIENTS:

2 cups chopped onions

2 cups chopped celery

1/2 cup butter

2 cups stale bread crumbled

4 cups finely crumbled cornbread

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 tablespoon dried sage

2 teaspoons poultry seasoning

4 - large eggs beaten

1 C chopped parsley

Chicken/turkey broth

Melt butter in a skillet add the onions and celery and sauté until tender. Combine stale bread and cornbread in a large bowl and mix.

Add onions and celery plus their cooking liquid, salt, pepper, sage, and poultry season, chicken or turkey broth to make it moist, then stir in eggs mixing thoroughly pour dressing into large greased baking dish. Bake in oven at 400 degrees until dressing is nicely browned, about thirty-five minutes.

Ingredients

• 3 very ripe medium bananas (around 225g/8oz peeled weight)

• 3 large eggs

• 100g/3½oz soft light brown sugar

• 150ml/5fl oz sunflower or vegetable oil

• 275g/9¾oz flour

• 1 tsp ground mixed spice

• 1 tsp baking powder

Method

1. Preheat the oven to 180C and grease and line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner.

2. Peel the bananas and mash with a fork. Tip into a large mixing bowl and add the eggs, sugar and oil. Use a fork or whisk to combine.

3. Add the flour, spice and baking powder and whisk together until thoroughly combined. Pour into the prepared tin. Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the center comes out clean.

4. Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in slices. Spread with butter if you like.

Tip

You can stir in a handful of sultanas, nuts or choc drops into the banana cake batter before pouring the mixture into the prepared tin. (If adding any of these up the cooking time by 5–10 minutes.)

Enjoy with your favorite cup of tea or coffee!!