MARSHMALLOW WHIP CHEESECAKE

Ingredients

Graham Cracker Crust:

·         40 squares of graham crackers (crushed)

·         1/2 cup sugar

·         1/2 cup butter or margarine (melted)

·         Mix above ingredients.

·         Press into top and sides of 9 x 13 greased pan.

·         Reserve 1/2 cup for top.

Filling:

·         10 1/2 oz. large marshmallows (40 marshmallows)

·         3/4 cup milk

·         2 – 8-oz. packages of cream cheese

·         12-oz. Container of fat-free Cool Whip

Directions:

·         Melt marshmallows and milk over low heat.

·         Beat cream cheese; add marshmallow mixture.

·         Cool. Fold in Cool Whip.

·         Spread into crust and sprinkle with remaining graham cracker crust.

·         Refrigerate until set.

Beefy Tomato Macaroni Soup:

BEEFY TOMATO MACARONI SOUP

Ingredients

• 1 pound ground beef
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 6 cups beef broth
• 26.46 ounce can Chopped Tomatoes
• 26.46 ounce can Strained Tomatoes
• 3 teaspoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon dried basil
• 1 1/2 teaspoons steak seasoning
• 3 cups cooked elbow macaroni
• salt and pepper, as desired

Directions:

• In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink.
• Season with salt and pepper while browning.
• Add broth, chopped and strained tomatoes, Worcestershire, brown sugar, basil and steak seasoning.
• Bring to slight boil over medium high heat, stirring occasionally.
• Reduce heat and simmer for 10 minutes.
• Add cooked macaroni and heat through and serve.