This is a recipe from my friend, Sarah. I'm shocked I haven't posted before now. My girls love this!

Ingredients:

• 1 package (16 oz) spiral pasta
• 2 cups half-and-half cream
• 1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
• 1/2 cup butter, melted
• 4 cups (16 oz) shredded cheddar cheese

Directions:

1. Cook pasta according to package directions; drain.
2. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta.
3. Cover and cook on low for 2 1/2 hours or until cheese is melted.

• 1-2 heads iceberg lettuce
• Cubed Swiss cheese - I use the block of Swiss
• Red onion - small sliced or chopped
• 1 can cashews
• 1 pound bacon cooked and crumbled

• 1 cup of oil
• 3/4 cup sugar
• 1/3 cup vinegar
• 1 tsp dry mustard
• 1 tsp poppy seed
• 1/2 tsp salt

• 8 ounces cream cheese
• 1 stick butter
• 3/4 cup powdered sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla
• 3/4 cup mini chocolate chips
• Chocolate graham crackers or graham sticks

1. Mix soft cream cheese and butter add sugars, vanilla and chips.
2. Serve it with chocolate graham crackers or graham sticks.

• 2 kiwis, peeled and diced (I used 4 kiwis)
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
2. Cover and chill in the refrigerator at least 15 minutes.

• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat one side of each flour tortilla with butter flavored cooking spray.
3. Cut into wedges and arrange in a single layer on a large baking sheet.
4. Sprinkle wedges with desired amount of cinnamon sugar.
5. Spray again with cooking spray.
6. Bake in the preheated oven 8 to 10 minutes.
7. Repeat with any remaining tortilla wedges.
8. Allow to cool approximately 15 minutes.

• 2 pkg. (9 oz. each) refrigerated three cheese tortellini, cooked, drained and rinsed (5 cups) 
• 1 1/2 cups chopped baby spinach leaves (or 1 whole bag of baby spinach)
• 1 pkg. (4 oz.) crumbled Feta Cheese 
• 1/2 cup finely chopped red onions (about 1 small) 
• 1/2 tsp. grated lemon peel 
• 1 env. Good Seasons Italian Salad Dressing & Recipe Mix, prepared using less oil directions 

• 1 stick of butter or margarine
• Onion
• 1 can cream of mushroom soup
• 1 jar of Cheese Whiz
• Rice, when prepared to equal 2 cups
• 1 bag of frozen broccoli

1. Saute onion in butter.
2. Make rice according to directions. Add in onion.
3. Combine Cheese Whiz and soup.
4. Mix all ingredients together.
5. Bake at 350 degrees for about 30 minutes or until bubbly.

• 1 box Elbow macaroni
• Red onion
• Shredded Cheddar Cheese (1 bag, 10 oz)
• 1-2 shredded or chopped carrots
• 1 green pepper, chopped.

• 2 cups mayo
• ½ cup sugar
• ¼ cup vinegar
• 1 tsp salt
• ¼ tsp pepper
• 1 can sweetened condensed milk

1. Cook the macaroni.
2. Set aside to cool.
3. Chop all the ingredients and mix the sauce – add it all together. 
4. Chill (tastes best when made 24 hours in advance.

• 2 cans whole water chestnuts   
• 1 lb of bacon
• ½ cup brown sugar   
• ½ cup ketchup

• 2 cups sugar
• 1 cup butter or margarine
• 2 tsp baking soda
• ¾ cup milk
• 2 eggs
• 3 cups flour
• 1 tsp vanilla
• 3 bananas (mashed)

• 1-8 oz cream cheese
• 1 stick of butter or margarine
• 1 ¾ cups powdered sugar

• ½ cup of butter or margarine
• ½ cup packed brown sugar
• ¼ cup white sugar
• 3 Tablespoons milk
• 1 tsp of vanilla
• 1 cup of flour
• 1 cup of chocolate chips