The Lady's Cheesy Mac

This is a Paula Deen recipe that I found this week while looking through library cookbooks.  It was yummy, but needed some salt.  Give it a try.  I had enough to share with the neighbors since Andrew is visiting his Aunt Robin for a couple of weeks.  Darn.  I'll have to make them again.  :-)

Ingredients

• 4 cups cooked elbow macaroni, drained
• 2 cups grated cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 4 tablespoons butter, cut into pieces
• 1/2 teaspoon salt
• 1 cup milk

Directions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Onion Rings & Dressing

Sour Cream Onion Rings
These are both Rachael Ray recipes that sounded good.  Sure enough, they were great!

• Vegetable oil, for frying
• 1 yellow onion, cut into 1-inch-thick slices and separated into rings

Combine:
1 1/2 cups buttermilk
1/2 cup sour cream

Mix together:
1 1/2 cups flour
1/4 cup chives or scallion greens, finely chopped
Salt and coarse black pepper

Dip onion slices in wet ingredients, then dry ingredients.  Fry till golden.

Red Ranch Dressing
Mix together and serve on onion rings and/or cheeseburgers (which can also be topped with the onion ring - yum!).

• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/4 cup ketchup
• 1 large clove garlic, grated or pasted
• 3-4 tablespoons mixed fresh herbs (such as chives and parsley), finely chopped
• 1 tablespoon fresh lemon juice
• Salt and coarse black pepper
• Hot sauce, to taste

Buffalo Chicken Wraps

Ingredients

• 1 Tablespoon Butter, Melted
• 1 pinch Freshly Ground Pepper
• 1 pinch Coarse Salt
• ½ cups Hot Pepper Sauce, Divided (I used Frank's)
• 1 pound Chicken Tenders
• ¼ cups Ranch Dressing
• 4 whole Large Jalapeno Cheddar Tortillas
• 4 slices Bacon, Cooked And Coarsely Chopped
• 2 whole Eggs, Hardboiled And Roughly Chopped
• 2 cups Shredded Romaine Lettuce
• 1 cup Shredded Cheddar Cheese
• 1 whole Roma Tomato, Diced 

Preparation Instructions

Combine the butter, cayenne pepper, black pepper, salt and 1/4 cup of the hot pepper sauce in a bowl. Whisk to combine. Add the chicken and toss to coat. Cover the bowl and marinate the chicken in the refrigerator for an hour or more.

Cook marinated chicken over medium-high, about 8 minutes total. Remove chicken from heat and roughly chop it.

In a small bowl, whisk the ranch dressing with 1/4 cup of the blue cheese crumbles. Or buy blue cheese dressing.

Heat up the tortillas in the oven or microwave and start crafting your wraps. Layer some chicken in the center of a tortilla, followed by bacon, eggs, romaine, tomatoes, blue cheese crumbles, cheddar, the dressing and a few more good dollops of hot pepper sauce.

Roll up the burrito and tuck in the corners. You can throw it on the grill if you want, or if you’re a ravenous freak, go ahead and slice it in half and demolish.

OMG.

I will be using the little bit of leftovers for in a lunch salad tomorrow.

The Real Scoop 
by Andrew

This was too spicy for me.  

I focused more on the side dishes - watermelon and Mom's awesome deviled eggs.