Nana's Macaroni 'n Cheese

Randy's mom has made this recipe as long as I've known her. (That's us in '08 at the Mayfield Dairy - yum!) It's the most sinful macaroni 'n cheese you'll ever eat, and this is honest first-hand knowledge! I have to restrain myself these days, but there have been times in my life when I could eat the whole batch.

Dangerous stuff I tell you ...

Nana's Macaroni 'n Cheese

8 oz. macaroni noodles, boiled and drained

1 large can of Carnation milk

1 1/2 cups milk

1 tsp. salt

1 stick butter, melted

1 1/2 cups shredded sharp cheddar cheese*

1 egg, lightly beaten

paprika

Coat the inside of a large crock pot with non-stick spray. In a large bowl, combine the noodles, both milks, salt, butter, 1 cup of the cheese and the egg; stir until combined. Pour this mixture into the crock pot. Add the rest of the cheese on top and sprinkle with paprika. Cook 3 1/2 hours on low heat.

* she's been known to use any combination of cheese including velveeta, American, and even canned cheese soup (this makes it really good)

Let's Go to the Hop!

Tonight was the Father/Daughter Dance at Livvy's school. It's the first time they've done one, and it was so much fun! Unfortunately, Randy had class tonight, but Hudson stepped in as a willing substitute. It was a Sock Hop, and we had a blast putting together their outfits. Special thanks to the Fox's for the loan on the poodle skirt! Here's a pic or two:

Blueberry Cream Cheese Coffeecake

The credit for this recipe goes to my friend, Leigh Ann Bolton. She brought this to a Sunday School brunch several years ago, and I've been hooked ever since! You can use frozen berries as long as they were frozen whole and not in juice. There's no need to thaw the frozen berries first -- they'll soften as they cook!

Blueberry Cream Cheese Coffeecake

½ c. butter, softened
1 ¼ c. sugar
2 large eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
¾ c. milk
¼ c. water
2 c. fresh blueberries
8 oz. cream cheese cubed then softened
½ c. all-purpose flour
½ c. sugar
2 tbsp. grated lemon zest
2 tbsp. butter

Mix ½ c. butter at medium speed until creamy; gradually add 1 ¼ c. sugar, mixing well. Add eggs one at a time, mixing until blended after each one.

Combine 2 c. flour, baking powder and salt in a medium bowl; stir well. In a separate bowl, combine milk and water and stir. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with the flour. Mix at low speed after each mixture is added.

Once combined, gently fold in blueberries and cream cheese. Pour batter into a greased 9-inch square pan.

Combine ½ c. flour and remaining ingredients; stir well with a fork until crumbly. Sprinkle over batter. Bake at 375-degrees for 50 – 55 minutes or until golden.

The Flood - Part 2

Well, the light at the end of the tunnel is near! Here is an updated set of pictures. Everything should be back to 'normal' in about a week ... we're so close, though. Thanks to everyone for your continued support.