Pot Luck Mac and Cheese

the last couple of times I made mac and cheese from my favorite recipe, I was disappointed so I decided to try a new one and I am glad I did! 

POT LUCK MACARONI AND CHEESE

Ingredients

• 3 cups uncooked elbow macaroni
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2 cups shredded Mexican cheese blend
• 2 cups shredded white cheddar cheese
• 1-3/4 cups whole milk
• 1 can (12 ounces) evaporated milk
• 3/4 cup butter, melted
• 3 large eggs, lightly beaten

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
• Cook, covered, on low until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once. Yield: 16 servings (3/4 cup each).

it was a BIG HIT and I plan  to use this recipe in the future.  It is really creamy!

HO HO HOliday Bark

I think I found this recipe in one of those  "inserted magazines" that come with the Sunday paper.

Directions

1. Melt chocolate chips in the microwave. ...
2. Sprinkle assorted chopped candy, mini cookies and sprinkles on top, pressing into the soft chocolate.
3. Refrigerate until fully hardened, 30–45 minutes.
   
4. Cut or break into pieces and store in an airtight container in a cool place for up to 5 days.
   

I used my double boiler to melt the chocolate chips instead of in the microwave.  The melted nicely and I followed the rest of the recipe

The new PYREX storage bowls with the red tops are perfect for storing this, but I don't think storage will be necessary for long.  

Apple Gouda Quesidillas

I sliced an apple really  thin.  I took two flour tortillas and folded each in half.  I put slices of apple between layers of gouda cheese.  I sprayed my frying pan with PAM and heated it over a medium flame and them placed the folded tortillas in the pan.  After 2.5 minutes,  I flipped them over and heated for two more minutes.

They were delicious!!!!!

I had the rest of the apple slices dipped in  blueberry yogurt.