our FAVORITE recipes

Macaroni & Cheese

For a crowd!

2 sticks butter

1/4 cup flour

quart of milk, preferably whole

24 oz shredded cheese ( I prefer a 3 cheese blend)

2 16 oz bags macaroni noodles

Heat butter in large saucepan and stir in flour until thoroughly combined. Add milk a cup at a time, blending well to avoid clumps. Add cheese and stir until melted. Once you have a beautiful cheese sauce, put in a large slow cooker on warm.

Boil macaroni in a large soup pot according to instructions on the bag/box. Drain and pour into crockpot of cheese sauce, stirring to coat.

If you wait a while to ear, you might need to add more milk or butter to keep it moist.

SERVES 12-16

MAC AND CHEESE BAR TOPPING IDEAS:

Taco Meat, salsa, jalapenos, queso, tomatoes, spinach, broccoli, pepperoni, black olives, onions, bacon bread crumbs, chicken strips, marinara, pesto.

Mac & Cheese Bar

Irresistable Pumpkin Bars
with praline icing

Ingredients:

4 eggs

1 2/3 cups sugar

1 cup veg or canola oil

15 oz can of pumpkin

2 cups sifted all purpose flour

2 tsp baking powder

2 tsp pumpkin pie spice (or cinnamon)

1 tsp salt

1 tsp baking soda

Preheat the oven to 350º F. Combine eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Stir together the rest of the ingredients and add them to the pumpkin mixture a heaping spoonful at a time on low speed until the batter is smooth. Spread onto greased 13 x 10 baking pan. Bake for 30 min.

Once you remove them from the oven, immediately start making the praline icing:

Add one cup of packed brown sugar and 1 stick of butter to a saucepan and stir with a wooden spoon. Once the sugar is dissolved, add 1/2 cup of milk and get to boiling, stirring constantly with a wooden spoon. Let boil for 2 minutes and remove from heat, adding 2 cups powdered sugar and beating with a hand mixer until smooth. Pour over warm bars - spread quickly while still warm!!!

No Bake PB&C Oatmeal Bars

1 cup creamy natural peanut butter

1/2 cup honey

3 cups oats (uncooked)

Grease 8 by 8 pan with spray or butter. Stir peanut butter, honey and oatmeal together and press into pan.

Topping:
1 cup chocolate chips

4 Tb butter or coconut oil

1 Tb peanut butter

Melt these three together in the microwave for 30 seconds. Use a wooden spoon to stir, then put in for another 30 seconds. Stir until smooth. If it needs it, put in microwave for another 20 seconds. Spread over oatmeal bars. Place in fridge to set for at least an hour. Store at room temp or in the fridge for a refreshing treat!

**helpful hint: cut with a serrated knife!

Easy King Cake

from MomLovesBaking.com

2 cans store-bought cinnamon rolls (I used Pillsbury Flaky Cinnamon Rolls with Butter Cream Icing)
Yellow, green, and purple sugar
1 plastic toy baby if desired

Instructions

Preheat oven to 375°F.
Place cinnamon rolls sideways on a large cookie sheet that has been greased or lined with a silicone mat. Arrange cinnamon rolls in a circular pattern. It should look like a flower when you're done. Press down on cinnamon rolls with your hand to flatten them slightly.
Bake according to package instructions. Let cool.
Frost with the buttercream that comes with the cinnamon rolls. Add yellow, green and purple sugar. Serve immediately or store covered for up to 24 hours at room temperature. It is best when eaten the first day.