My kids are mac n cheese LOVERS! I found this recipe and love it SO much more than the Kraft mac n cheese! YUM!

16 oz. macaroni, cooked (whatever kind you want to use)

1/2 cup margarine
2 eggs, beaten
1 can evaporated milk
2 cans cheddar cheese soup
1 cup milk
4 cups shredded cheddar, divided. Reserve 1 cup for later. You can also add any
other cheese you want to use.
1/8 tsp. paprika

1. Melt the margarine
2. Mix the rest of the ingredients in with margarine
3. Mix it all with the cooked macaroni
4. Put in crockpot and put the reserved cheese on top.
5. Cook on low for 4 hours

hmmmm...I just might have to make this for dinner tonight!

Homemade Apple Butter

Even though the weather hasn't cooled down just yet, I'm starting to look at Fall recipes! Oh I can't wait for cool weather, fall leaves and autumn smells! This is a great recipe and much chepaer than buying apple butter at the store!



12  large apples
1 c. apple juice
4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 tsp. ground cloves
pinch salt

1. Core, peel, and dice apples (large chunks ok).
2. Add all ingredients to crock pot and stir.
3. Cook on low for 8-10 hrs. (or overnight).
4. Puree using a blender or puree stick until smooth. Oh, and try not to eat the entire container in one sitting! :)

Blueberry Cream Cheese French Toast



2 (8 ounce) packages cream cheese, cut into 1 inch cubes

12 slices day-old bread, cut into 1 inch cubes1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup                    

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.               
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Chicken Sautee with Creamy Mushroom and Leek Sauce

Ingredients:
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, or canola oil
1/2 pound cremini, or baby bella mushrooms, wiped clean and thinly sliced (2 1/2 cups)
1 small leek, trimmed, washed (see Tip) and thinly sliced (3/4 cup)
1/2 cup dry white wine, or vermouth
3/4 cup reduced-sodium chicken broth
1 teaspoon cornstarch
1/3 cup reduced-fat sour cream
3/4 teaspoon Dijon mustard
1/8 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Directions:
1.Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
2.Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
3.Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes. Add wine (or vermouth) and deglaze, scraping up any browned bits, for about 1 minute. Mix broth and cornstarch in a small bowl. Add to the pan and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook until heated through, about 1 minute. Season with salt and pepper. Spoon over the chicken and sprinkle with parsley.

Carlic Chicken with Honey Butternut Squash

Ok so the picture above isn't exactly what this meal looks like, but it's the closest I could find! This recipe was VERY tasty! The little boy next door ate dinner with us and he loved it. Then his mom came over and nibbled on it and she loved it too! I ended up making some more cous cous and gave her all the leftovers to take to the rest of her family for dinner!

Ingredients:

2 chicken breasts cut into 2 inch cubes

1 can cream of chicken soup

1 cup dry white wine

15-20 cloves garlic

1 butternut squash, cut into 2 inch cubes, peeled

various spices to coat chicken (I used oregano, rosemary, thyme, garlic powder and onion powder)

1 package cous cous (any flavor - we prefer wild mushroom and herb)

1 tablespoon honey

Directions:

1. Mix cut up butternut squash with 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon honey

2. Add the cut up pieces of butternut squash to the bottom of a crockpot. Add can of cream of chicken soup, white wine and cloves of garlic.

3. Mix spices with a splash of EVOO. Rub this mixture into the chicken and then cut chicken into small cubes; add chicken to crock pot,

4. Cook on low 2 hours or high 1 hour until consistency is soup-like.

5. Serve over cous cous and enjoy!

Baja Battered Fish Tacos

This recipe was so much fun to make! AND, so easy! I bought Tilapia on sale, so all in all, these tacos cost about $0.30 each to make! I also put together a sauce that I mixed in with the cabbage made of Thousand Island dressing and red taco sauce and it was delicious!

Ingredients:
3/4 cup beer, preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil, divide

Directions:
1.Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.

2.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

Mama's Chili Cheese Quiche

This is one of my all time favorite foods! My mom made this for Elijah's baby shower and it was a huge hit! The green chili's are mild so the quiche is loaded with flavor without the spice!

Ingredients:
10 eggs
1 pint Cottage Cheese
1Teaspoon baking powder
1 Teaspoon salt
10 drops tabasco, tapatio or taco sauce (to taste_
1/2 cup flour
1 pound Jack cheese
1 7-8 can green chilis
1/2 cup butter melted

Directions:
1. Whirl first 6 ingredients in a blender. Grate cheese into bowl, add chilis and butter. Pour blender mix into bowl. Mix all together. Pour into sprayed 9 x 13 pan. Bake at 400 degrees for 15 minutes, then 350 degrees for 30 minutes.