1 medium onion, peeled and chopped

2 Tbsp tomato paste

2-3 Tbsp chili powder

1 Tbsp cumin

1 ¼ tsp salt

12 oz. Package pasta

3 cups milk

2 Tbsp flour

1 ½ cups cheddar cheese, shredder

1 ½ cups jack cheese, shredded ( pepper jack is also good)

1 ½ cups tortillas chips, broken

Heat oven to 375 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Bring a large pot of salted water to boil for the noodles. Add noodles when water is boiling and follow package direction for proper cooking time. Drain and return to pot.

In a large skillet cook the ground beef and onion oven medium heat till crumbly and cooked through. Drain grease from meat and return to skillet. Add tomato paste and half the spices. Add ¼ cup water to meat and cook for 1 minute more.

In a sauce pan stir together the milk and flour till smooth. Add the rest of the spices. Bring to a simmer and cook for 1 minute till thickened. Remove from the heat and add ½ the cheese and stir till smooth.

Now to the pot with the pasta add the meat mixture and the sauce and stir to blend. Pour into the 9 x 13 pan and top with remaining cheese and the crushed tortilla chips and place in the center of the oven. Bake at 375 degrees for 30 minutes.

Serve with green salad and corn.

2 Pounds boneless, skinless chicken breast.

1 Package frozen vegetables – broccoli, carrots and water chestnuts (or what ever you can find)

2 Tbsp quick cooking tapioca

1 Cup chicken broth

4 Tbsp brown sugar

4 Tbsp Teriyaki sauce (or oyster sauce if desired)

1 Tbsp dry mustard

2 Tbsp ground ginger

1 ½ Tsp grated orange peal

1 Can pineapple chunks, drained

Rinse Chicken then cut into 1” cubes. Place frozen vegetables in bottom of Crockpot, then add chicken. Then put pineapple on top of chicken. Mix remaining ingredients and pour over top of chicken and pineapple.

Cover and cook low for 4-6 hours or on high for 2-3 hours. Serve over hot cooked rice.

Meets Steve’s seal of approval, for what it’s worth.

2Tbsp + 2 tsp sugar

1 Tbsp baking powder

¼ tsp salt

2 eggs, slightly beaten

¾ cup creamy peanut butter

2 cups milk

1 tsp vanilla

1 tsp cinnamon

1/3 cup chopped peanut, optional and you can chop more to sprinkle over the top

In a large bowl combine all the dry ingredients and whisk to mix. In a medium bowl whisk together the 2 eggs and the peanut butter till they are combined. Slowly stir in the milk and vanilla. Now, add the liquid mixture to the dry ingredients and stir just until the the ingredients are combined. Small lump may still present and this is ok. You may now add the peanuts if desired.

Lightly grease and heat a griddle or frying pan over medium heat. When ready pour between 1/4 and 1/3 cups of batter onto the greased surface and cook until golden brown on both sides, about 2 minutes per side.

These pancakes are great with your favorite syrup. You can also top them with slices of banana, a little apple pie filling, or a sprinkle of chopped peanuts.

Enjoy.