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Crock Pot Mac & Cheese
8 oz macaroni cooked
12 oz can evaporated milk
1-1/2 c milk
2 eggs
3 - 4 cups sharp cheddar cheese
salt & pepper to taste
Mix all ingredients but about a cup of cheese together in the slow cooker. Stir until well-blended.
Cook on low setting for 3 - 4 hours. 30 minutes before serving, sprinkle top with the 1 cup of reserved cheese and allow to melt over top. The recipe my sister has says not to stir while cooking, but my mom says she always stirs it a few times just to be sure the cheese is all mixed in.
Hope you like it!
ButterflyView Thread


Let me see if I can get it from her and share it here.
Can't wait to see what others post! Love my crock pot.
ButterflyView Thread

Your fridge is much cleaner looking than mine. Jealous! LOL
ButterflyView Thread

ButterflyView Thread

Buy a package of fresh sprouts, wash thoroughly, then remove the bad leaves from the outside.
Cut off the bottoms and slice each sprout into four wedges.
Chop one small sweet onion. Cook two slices of bacon to crisp.
Saute the onion in about a tablespoon of olive oil (on medium heat) until nicely carmelized (slightly brown and nutty smelling). Add one-half piece of bacon, broken into bits, and stir in for flavor.
Then, add the sprout wedges and saute until some browning around the edges.
Pour into a serving bowl and garnish with the rest of the bacon, broken in to bits.
Enjoy!
ButterflyView Thread

ButterflyView Thread

Also chili, soups and stews.
And, bring on the hot chocolate and hot tea, along with some of the more adult hot beverages that warm you up on a cold winter's night, like mulled wine, buttered rum, and coffee Frangelico hazelnut liqueur (hot nut).
Here's to staying cozy this winter with great food & drink!
ButterflyView Thread

I found this WebMD slideshow that has great images -- http://www.webmd.com/cancer/ss/slideshow-cancer-fighting-foods.
Have you asked your oncologist if there is a dietician on staff that you can work with? I think many cancer centers have them to help take a well-rounded approach to treatment.
I'd be interested to know what your doctor and dietician have to say. Can you come back and share?
ButterflyView Thread

But, I prefer just using fresh herbs that I grow in pots on my pool deck. Fresh herbs are more pungent, so you don't have to use as much to get the flavor bang.
For instance, I mix my fresh rosemary, minced garlic (doesn't have to be fresh), black pepper and olive oil for a wonderful rub to put on salmon. It's yummy.
Right now, I am growing: rosemary, basil, thyme, two types of curry, chives, marjoram, two types of oregano and three types of mint.
ButterflyView Thread

I also recently found a pumpkin pecan chocolate pie recipe that I'm dying to try. I'll see if I can find the recipe to share.
I don't try to make it light and I make my own homemade crust with LOTS of butter. The trick is to remember that holiday foods are once a year, and are meant to be a treat.
ButterfllyView Thread
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