Recipes

1 cup Peanut butter
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1 cup chocolate chips
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1 stick butter
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1 Lg box Crispix cereal
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1 (1 lb) box 10x sugar
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MELT 1ST 3 ITEMS& COAT CEREAL-COAT W/10X
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2 (1 lb) boxes pasta-cooked
cook pasta, drain, and cool

1/2-1 jar McCormick Salad supreme
(can be found in spice aisle)

1 24 oz. bottle zesty Italian dressing
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MIX TOGETHER, BAG, & REFRIGERATE
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2 (1lb boxes) pasta-cooked al dente
cook pasta, drain, & coat w/4 T veg oil

2 cans evaporated milk
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2 cups milk
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2 tsp salt
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1/2 cup melted butter
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32 ozs cheddar/velveeta cheese(cut up)
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MIX & PLACE IN CROCK POT w/LINER(WARM)
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cook on low for 1 & 1/2 to 2 hrs or
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until cheese melts & sauce thickens
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2 lbs pasta, cooked al dente
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2+ lbs velveeta, cut in cubes
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stick of butter
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enough milk to make creamy
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After draining pasta, add cheese, butter
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and milk. Add more cheese if necessary.
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Put in crock pot to keep warm. Have
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enough milk added to keep creamy.
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