Because the weather has felt like spring for a week and snow is in the forecast for the weekend, I am thinking about my favorite comfort food homemade macaroni and cheese. There is something about the ooey gooeyness of the cheese on top of mounds of pasta that makes this the perfect side dish to any meal, or could even be a meal in itself. This Paula Deen macaroni and cheese recipe is not only a favorite with the adults in my family but, the kids love it as well.

Ingredients

• 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Quick and tasty, the tortillas are filled with easy to

prepare ingredients.  Serve with salsa,  guacamole, and

sour cream for a colorful feast.

Ingredients

1 chicken cooked, boned and diced

2- 10 ounce cans of cream of chicken soup

1 pint of sour cream

2 green onions diced

1 lb. Monterey Jack cheese

1 lb. sharp cheddar cheese

1 small can of diced green chilies

2 dozen tortillas

Sauce

1-10 ounce  can of cream of chicken soup

1 cup of sour cream

Fry just to soften 2 dozen tortillas.  Mix chicken, 2 cans cream of chicken soup, 1 pint sour cream, onions and chilies.  Place spoonful of mixture in tortillas and add a little of both cheeses and roll.  To make Sauce; Mix 1 can of cream of chicken soup and 1 cup of sour cream. Spread all over tortillas and top with remaining cheeses.

Bake at 400-455 degrees, until top is bubbly.  30-45 minutes

German chocolate cake is so called not because it’s from Germany; actually, it’s named after Sam German, the man who created the chocolate used in baking the cake. This beloved and classic 3-layer cake is the perfect choice for a special occasion. You can also find this recipe on the package of Baker’s German Sweet Chocolate.

Pre-heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

1/2 cup  water

4 eggs, separated

2 cups  flour

1 tsp. baking soda

1/4 tsp.  salt

1 cup butter, softened

2 cups  sugar

1 tsp. vanilla

1 cup  buttermilk

Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut Pecan Frosting

Ingredients

4 egg yolks

1 can  (12 oz.) evaporated milk

1-1/2 tsp. vanilla

1-1/2 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 pkg.  (7 oz.) Coconut (about 2-2/3 cups)

1-1/2 cups Chopped Pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Use to frost your favorite cake or cupcake recipe.

Substitute:

If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

Note:

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.