Kia's Kitchen

1 7oz pkg macaroni 6 T butter divided 3 T flour 2 c. milk 1 pkg cream cheese 2 c. shredded cheddar cheese ½ tsp salt ¼ tsp pepper ¾ c. bread crumbs 2 T fresh parsley Cook macaroni. Melt 4 T butter in pan. Stir in flour. Gradually whisk in milk. Bring to a boil. Cook and stir 2 min. Reduce heat. Add cheeses, salt and pepper. Stir until melted and smooth. Add mac to sauce. Transfer to a 3 qt dish. Melt remaining butter and toss with bread crumbs and parsley. Sprinkle over macaroni. Bake at 400 for 15-20 min.

3/4 c. chopped fresh cilantro 3 cloves garlic 2 T. olive oil 1 T. fresh lime juice 1-1/2 pounds top sirloin, cut into thin strips 1 c. mozzarella cheese 2 poblano peppers, seeded, roasted, and chopped 1 onion, thinly sliced 1 Roma tomato, thinly sliced 1 c. shredded Monterey Jack cheese In the container of an electric blender, combine cilantro, garlic, oil, and lime juice. Pulse until pureed; set aside. In a large skillet, cook sirloin over medium-high heat until browned, for about 4 minutes;set aside. Preheat oven to 450 degrees. Spread cilantro mixture over prepared crust; sprinkle with mozzarella cheese. Top evenly with sirloin, peppers, onion, and tomato. Sprinkle with Monterey Jack cheese. Bake for 15 to 20 minutes, or until crust in lightly browned.

1 (1/4-ounce) envelope active dry yeast 1 T. sugar 1-1/4 c. warm water (105-115 degrees) 3-1/4 c. flour 2 t. salt 1 T. olive oil cornmeal In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes. In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. cover, and let rise in a warm place, free from drafts, for 1 hour, or until doubled in bulk. Preheat oven to 450 degrees. On a lightly floured surface, roll dough out into an 18-inch circle. Sprinkle a pizza stone evenly with corn meal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork. Follow instructions for Carne Asada Pizza, or add desired sauce and toppings and b

6 medium very ripe bananas 2 T. vanilla extract 2 c. firmly packed brown sugar 1-1/2 c. vegetable oil 1 c. sour cream 4 large eggs 3-1/2 c. flour 2 t. baking soda 2 t. baking powder 1 t. salt 1 c. ground pecans 2 c. mini semisweet chocolate chips Preheat oven to 350 degrees. Grease two (6x9) loaf pans. In a small bowl, mash bananas together with vanilla. In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined. In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate chips. Pour into pans and bake for 1 hour 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.