Blackberry Mountain
 
I first found this recipe and used it in the crock pot for a few years.  After that I needed it in a hurry and tried it in the oven.  My husband likes it better this way because it seems to be a bit more gooey.  Either way is delicious.  The crock pot method allows you to prepare another part of the meal while it cooks. 

8 ounces macaroni noodles
16 ounces of shredded cheddar cheese
2 eggs
1 can of evaporated milk
1 1/3 cups milk
salt and pepper to taste
1 stick of butter

Cook noodles until tender and drain.  Beat eggs in a separate bowl and then beat in both types of milk.  Add salt and pepper.  In your crock pot mix together the noodles and cheese.  Pour milk/egg mixture over the noodles and cheese.  If you wish, melt butter and pour over.  Cook on low for 4 hours.

NOT IN CROCK POT

Preheat oven to 375 degrees.  Cook noodles until tender and drain.  Beat eggs in a separate bowl and then beat in both types of milk.  Add salt and pepper.  In your crock pot mix together the noodles and cheese.  Pour milk/egg mixture over the noodles and cheese.  If you wish, melt butter and pour over. Cook for 30 to 45 minutes or until cheese is melted and bubbling.


 
 
I love gingersnaps and gingerbread cookies and I nearly bought my regular $2 bag at the store but then I thought, "Couldn't I make these myself?"  Some friends came over for dinner so I decided to try them out on them.  Luckily, they turned out pretty good and no complaints were made.  They are quick and easy...try the recipe on your family over the holidays..they won't mind :)!


3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
1 TBSP ground ginger
1 tsp ground cinnamon
2 tsp. baking soda
1/2 tsp. salt (or a little less)
1/2 cup white sugar (for decoration)


Preheat oven to 350 degrees.  In a medium bowl, cream together the shortening and 1 cup white sugar.  Beat in the egg and molasses until blended.  Combine the flour, ginger, cinnamon, baking soda, and salt; stir into the molasses mixture to form a dough.  Roll dough into 1 inch balls and roll the balls in remaining sugar.  Place cookies 2 inches apart on ungreased baking sheet.  Bake for 8 to 10 minutes in the preheated oven.  Allow o cool (though they are quite tasty warm).

 
 
Every year during the holiday season my mom makes fudge...but only during the holidays.  Waiting all year makes it that much tastier.  Now that I am grown I can make it anytime I want but I still stick to the holidays for the most part.  This recipe calls for nuts but I don't always add them (unless I'm baking for guests) because I don't particularly like nuts of any sort.  This recipe is fairly easy but be sure to follow it exactly--use butter not margarine (or you will get more of an icing) and try to use real vanilla extract instead of imitation.   It works great wrapped up as a gift during the Christmas season but be sure to make extra for yourself:)!

1 pound confectioners sugar (10x)
½ cup cocoa
1/4  teaspoon salt
6 tablespoons butter
4 tablespoons milk
1 tablespoon vanilla
1 cup chopped pecans (optional)

 

Combine all ingredients except nuts in saucepan over very low heat.  Stir until smooth (be patient).  Mix in nuts.  Spread quickly into wax paper lined pan.  Mom says: I use old metal ice trays - they are the perfect size.  Cool by refrigerating and cut into squares.