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Spaghetti Noodles

Liquid Food Coloring

Ziploc Bags




Cook the spaghetti noodles al dente, according to package directions and strain. You'll need one Ziploc® bag for each color of pasta you want to make. Add two tablespoons of warm water to each bag and add about 20 drops of food coloring to the water. 

Put the strained noodles into the bags and mix the colored water all around. Strain each bag individually, and rinse with cold water to remove excess food coloring. Mix all the noodles together to get a colorful bowl of rainbow pasta.







12 oz. uncooked pasta

6 1/2 cups fresh broccoli florets, no stems

5 cloves garlic, smashed and chopped

1/4 cup grated Parmesan or Romano

2 tbsp olive oil, divided

Kosher salt and fresh cracked pepper



Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up. Add 1/2 cup of reserved pasta water and mix well adding more if needed. Serve in pasta bowls with additional grated cheese on the side. Makes about 9 cups.







1 Tube Crescent Dough

1 Round Cookie Cutter or open part of a cup

Non-Stick Spray

1 Cream of Chicken Soup

1 Cup Cubed Chicken

1 Cup Mixed Vegetables

Salt and Pepper  



Preheat oven to 375 degrees.  Roll out your crescent dough. Use a 3-inch cookie cutter to make round shapes. Lay the round dough shapes in the muffin pan and press along the bottom & sides after spraying with non-stick spray. Mix cream of chicken soup with 1 cup of cubed chicken and 1 cup of mixed vegetables in a bowl. Add salt and pepper to taste.  Spoon the filling mix into the cups. Be careful not to overfill as it will bubble while in the oven... 1-2 spoonfuls should be enough. Bake in preheated oven at 375 degrees for 15-18 minutes or until golden brown. Let cool on cookie sheet for 3-5 minutes then serve! 







1 (16 ounce) package beef frankfurters 

8 slices processed American cheese 

8 slices bread 

8 teaspoons butter



Preheat oven to 350 degrees F (175 degrees C). Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters. Bake in a preheated oven for 20 to 30 minutes or until golden brown.







1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

3/4 cup milk 

1 tsp. dry mustard 

1 tsp. dried thyme leaves  

Dash black pepper 

5 cups assorted fresh vegetables (baby carrots, trimmed green beans, pearl onions, red pepper strips and trimmed sugar snap peas) 

1/3 cup dry bread crumbs (if watching carbs, substitute bread crumbs with almonds). 



HEAT oven to 350°F. COMBINE VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min.; set aside.  COMBINE vegetables in 11x7-inch baking dish sprayed with cooking spray. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 min. oruntil vegetables are crisp-tender.







1-1.5 lb. ground beef or chuck, browned

1/4 cup onion, chopped 

1 clove garlic, minced

1-2 teaspoons chili powder  

1/2 package (16 oz.) Doritos corn chips 

15 oz. can ranch style beans or bush's chili beans

10 oz. can mild Rotel tomatoes, undrained

10 oz. can cream of chicken soup

2 cups Mexican style cheese blend 



Preheat oven to 350 degrees. In a large skillet brown the ground beef with onion and garlic. Drain any grease. 

Add the ranch style beans and chili powder; mix to combine and set aside. In a separate bowl combine the soup and the Rotel tomatoes together and set aside.  

Place a layer of slightly crushed Doritos in the bottom of a greased 2 quart, 9x9 inch or 8x8 inch casserole dish. Add half of the ground beef mixture and half of the soup mixture. Top with 1 cup of shredded cheese. 

Repeat layers a second time ending with the remaining shredded cheese. Place in a 350 degree oven and bake for 30 - 35 minutes or just until hot and bubbly around the edges. This casserole is great served with Cilantro, Rice and Flour Tortilla on the side.