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