Grandma's Tuna Mac & Cheese

I found this recipe in Grandma's handwriting on an index card. She titled it Charlie's Tuna Mac & Cheese. I assume she copied it from a Starkist tuna can or ad. But, this is just the type of easy casserole type meal that I am not surprised to find among Grandma's recipe. I especially liked the Italian seasoning and garlic powder in the recipe, which dressed up a fairly standard casserole with delicious flavor.

When I made this recipe, I used two no drain packets of tuna instead of canned tuna needing to be drained. I used the very basic boxed mac and cheese, but there are now many variations of mac & cheese, including different noodles and different cheese options. I stuck to the basic here.

Grandma's Tuna Mac & Cheese 

• 1 box macaroni and cheese dinner
• 1 (12 1/2 oz) can tuna, drained
• 1/4 tsp. garlic powder
• 1/2 cup shredded cheese
• 1 cup frozen peas
• 1/2 cup milk
• 1 tsp. dried Italian seasoning
• 1 Tbsp. grated Parmesan cheese

Prepare macaroni according to the package. Mix in the remaining ingredients except the Parmesan cheese. Pour into a 1 1/2 quart microwaveable service dish. Microwave on high for two minutes. Stir casserole and continue heating for 2 1/2 to 3 1/2 minutes, or until cheese is melted and mixture is heated through. Sprinkle with Parmesan cheese. Enjoy!

Grandma Holmes's Lemon Cheesecake

On a a hot summer day, this cool and lemony dessert is a tasty treat. I found this recipe among MDS's Grandma Holmes's recipes. The recipe card has notes and changes, so I think that she made this recipe and enjoyed it. The recipe card seems to call for making two pies, but as Grandma Holmes's notes indicate, I found that the recipe make one good-sized pie.

This no-bake cheesecake is perfect for summer when you don't want to turn on the oven. The notes say to bake the unfilled crust for five minutes, but I think it is better to refrigerate the crust to get it to set. Because this cheesecake needs to set overnight in the refrigerator, it is a great make-ahead dessert. The cheesecake had a subtle and not overwhelming lemon flavor. Because the recipe used jello and sweetened condensed milk, it had more of a gelatinous texture instead of a cake-like texture that baked cheesecakes can have. Nevertheless, it is a perfect summer dessert.

Grandma Holmes's Lemon Cheesecake 

• Graham Cracker crust
• 1 8 oz. package cream cheese
• 1 cup sugar
• 1 Tbsp. vanilla
• 1 package lemon jello
• 1 can sweetened condensed milk

Line a pie pan with the graham cracker crust. Put the crust in the refrigerator to cool while preparing the filling. Dissolve the jello in 1 cup hot water; allow to cool until shaky, but not set. In a bowl, blend cream cheese, sugar and vanilla. Whip the condensed milk until soft peaks form. Blend in the cream cheese and jello until well blended. Pour filling into the pie crust. Refrigerate at least six hours. Enjoy!

Sugar Cookies

This recipe is another version of the classic sugar cookie. These simple and tasty cookies are great for any occasion. I made this batch for Tim's high school graduation party hosted by John and Laura. Despite the summer heat, the party was a great success. Tim leaves Riverside Brookfield High School behind and heads off to Illinois State University in August.

This recipe is a rolled-out and cut-out cookie. You can use any shape of cookie cutter. This time, I used a basic round shape by using a glass as my cookie cutter. The cookies are delicious plain, but also popular with frosting and sprinkles.

Sugar Cookies 

• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2/3 cup butter
• 1 cup sugar
• 1 egg, beaten
• 2 tbsp. milk
• 1/2 tsp. vanilla
• 1/2 tsp. lemon extract
• Optional: sugar frosting and sprinkles

Sift the first four ingredients together. Cream butter and sugar, then blend in the egg, milk, and flavorings. Blend in the dry ingredients. Chill in the refrigerator for 2 hours. Roll dough to 1/8 inch thick on a lightly floured surface. Cut into desired shapes with cookie cutter. Bake on ungreased cookie sheet at 375 for 10 to 12 minutes. Frost, if desired. Enjoy!