Macaroni & Cheese

There are 2 types of mac & cheese. There is one with a roux base, and there is one with an egg custard base. This is the recipe with the eggs. IT IS SO GOOD and EASY!

Ingredients:

• A little more than 1/2 of a 1 lb. box of elbow macaroni, cooked and drained

• 8 eggs

• 4 1/2 cups of whole milk

• LOTS of shredded sharp cheddar; it is hard to give an exact amount. In total, I think i use about 3 1/2 cups. But you use as much as you'd like! :)

• Salt & pepper, to taste

• 4 Tbsp. butter, divided

1. Preheat your oven to 350 degrees.

2. Spray a 9 x 13 inch casserole dish with some nonstick cooking spray.

3. Boil the pasta in salted water. Drain and put in the casserole dish.

4. Add 2 Tbsp. of the butter and some salt to your hot pasta. Mix well.

5. Add a couple of handfuls of cheese to the pasta and mix again.

6. In a large bowl, whisk together the eggs. Add a good pinch of salt and pepper to your eggs. Pour in the milk and whisk again.

7. Pour the egg and milk mixture over your macaroni. It will look very soupy, but I promise it will turn out perfectly!

8. Add another couple of handfuls (or however much you want) of cheese to the top.

9. Cut the other 2 Tbsp. of butter into small cubes and scatter them on top of the cheese.

10. Bake in your preheated oven for about an hour. Depending on your oven, it may take more or less time. Just keep checking on it.

11. When it is finished, the top with be a beautiful golden brown color. Let it cool for about 10-15 minutes before serving.

Apple Pie

Ingredients:

• 9 inch pie crust (a top and a bottom)

• 6 apples; I like to use Gala or Golden Delicious, but any apple will do!

• 3/4 cup sugar

• 1/4 tsp. salt

• 1/4 tsp. nutmeg

• 1 tsp. cinnamon

• 2 Tbsp. flour

• Egg wash: 1 egg beaten with a splash of cream, milk, or water

• Cinnamon sugar for the top

1. Preheat oven to 425 degrees.

2. Peel and slice your apples into 1/4 inch thick pieces. Put them in a large bowl and set aside.

3. Mix together the sugar, salt, nutmeg, cinnamon, and flour.

4. Pour the sugar mixture over your apples. Mix well!

5. Put all of the apples into your pie crust.

6. Cover the pie with another layer of pie crust.

7. Crimp the sides together to make it pretty.

8. Cut several slits on top so the steam can escape while it bakes.

9. Brush the egg wash all over the top. Sprinkle the pie with plenty of cinnamon sugar.

10. Bake your pie (on a baking sheet lined with aluminum foil) for 1 hour.

**Check your pie every few minutes. If the top gets too brown too quickly, tent it with aluminum foil!

**Let your pie cool for 1-2 hours before slices.

**Serve with vanilla ice cream! Enjoy! :)

Blackberry Swirl Cheesecake

Creamy, delicious, and perfect for any special occasion!

I've been using this recipe for years now. I wouldn't dare change one thing about it. My husband requests this for his birthday, Christmas, Valentine's Day... etc.

*You can leave out the blackberry jam, and it would be just a plain cheesecake! :) So good!

For the Crust:

• 1 ¼ cups of graham cracker crumbs

• 5 Tbsp. unsalted butter, melted

• ¼ cup sugar

For the Filling:

• 5 8oz. Packages of softened cream cheese

• 1 cup of sour cream

• 4 eggs

• 1 ½ cups sugar

• ½ tsp. Salt

• ¼ cup of sifted flour

• Zest of small lemon (optional)

• 2 tsp. Vanilla

• A few spoonfuls of seedless blackberry jam (or any jam you like!)

**Important- Several hours before baking, take out the cream cheese, eggs, and sour cream so they can be softened at room temperature.

1. Preheat the oven to 350. Line the outside of a 10 x 3 springform pan with aluminum foil. Spray the pan with non stick cooking spray and set aside.

2. In a large bowl, mix together all ingredients for the crust. Pour into the springform pan.

3. Bake the crust for about 8 minutes and then set aside to cool.

4. In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese until it is smooth and creamy (about 2 minutes). Then add in your eggs, one at a time.

5. Gradually add in the sugar while mixing.

6. Add in the vanilla, salt, sour cream, and flour.

7. Mix for another minute or so until it is creamy and you no longer see any bits of flour.

8. Pour the mixture into your crust.

9. If you are using a jam (swirl), place about 1/3 cup of the jam into a bowl and microwave for about 30 seconds- just to get it a little runny. Put spoonfuls of the jam all over the top of the cheesecake. Use a butter knife to swirl it around.

10. Water bath- place your cheesecake into a large baking pan. Fill the pan with hot water. Use enough water until it goes halfway up the side of your springform pan.

11. Bake for exactly 45 minutes. After 45 minutes, rotate your baking pan 180 degrees for even baking.

12. Bake for another 10-15 minutes.

13. Turn off the oven. Open the oven door JUST enough to wedge a wooden spoon in the crack. Let the cheesecake slowly cool for one hour in the oven.

14. Put your cheesecake on your counter and allow it to cool completely (a couple of hours).

15. Place in the fridge for 6 hours or overnight.

16. Top with berries of your choice! Enjoy!

This is the BEST cheesecake ever. I PROMISE!