Directions

2 CUPS OF MELTED BUTTER

6 CUPS OF LIGHTLY PACKED BROWN SUGAR 

6 EGGS

6 TBSP HOT WATER 

8 CUPS OF FLOUR 

3 TSP OF BAKING SODA 

3 TSP OF BAKING POWDER 

¾ TSP OF SALT 

3 PACKS OF CHOCOLATE CHIPS 

Mix all ingredients together, and stir in the chocolate chips at the end. It’s that simple!

CONVECTION BAKE: 8 MINS @375 F

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1 cup corn syrup
• 1 teaspoon vanilla
• 1/2 stick butter melted
• pinch salt
• 1 cup pecans
• 1 unbaked pie crust

Directions

1. Preheat oven to 350 degrees.
2. Beat eggs. Add sugar and mix.
3. Add corn syrup, salt and vanilla.
4. Mix in melted butter.
5. Add pecans and pour into unbaked pie crust.
6. Bake for 45 minutes to 1 hour depending on your oven.

Ingredients:
1 cup of flour
3/4 cup of oatmeal
1 tsp of cinnamon
1 cup brown sugar
1/2 cup of melted butter
4 cups of diced rhubarb
1 cup of white sugar
2 tbls of cornstarch
1 cup of water
1 tsp of vanilla

Directions:

1. In a large bowl mix together flour, oatmeal, cinnamon, brown sugar, and butter. Split the mixture in half and press half into a greased 8×8 glass pan. Add rhubarb over the pressed crust.
2. In a saucepan, mix sugar, cornstarch, water, and vanilla. Cook until the liquid boils and turns clear. (It won’t turn completely clear, but it will be a lot clearer than when you first mixed the ingredients together)
3. Once clear, pour the syrup over the crust and rhubarb.
4. Sprinkle the other half of the crust over the top of the rhubarb.
5. Cook for 1 hour at 350 degrees
6. Serve by itself of with ice cream or whipped cream

Ingredients:

1 7 OZ. Jar Macadamia nuts, divided

1 Cup plus 2 Tablespoons sugar, divided

1 Cup Graham Cracker Crumbs

1/4 Cup (1/2 stick) butter, melted

3 packages (8 oz. each) Cream Cheese, softened

2 Eggs

1/4 Cup Sour Cream

2 packages (6 oz. each) white baking bars, melted

Directions: 

1. Preheat oven to 350F.

2. In a blender or food processor that has been fitted with its metal cutting blade, finely chop 1/2 cup macadamia nuts with 2 Tablespoons of sugar.

3. Place in a medium-sized bowl & add the graham cracker crumbs & melted butter; mix well.

4. Press into the bottom of a 10″ springform pan.

5. In a large bowl, with an electric beater on medium speed, beat the cream cheese, the

remaining cup of sugar and the eggs until smooth. Add the sour cream, then the melted white baking bars, mixing until well combined after each addition. 

6. With a knife, coarsely chop the remaining macadamia nuts and stir into the cream cheese mixture.

7. Pour over the crust and bake for 45-50 minutes, until almost set in the center. Turn off the oven and leave the cheesecake in the oven with the door ajar for one hour.

8. Remove from the oven and allow to cool completely. Cover and chill for at least 4 hours or overnight.

NOTE: For even more pizzazz, garnish the top with some dark chocolate -dipped macadamia nuts.

*Cheesecakes have a tendency to crack or split on the top. I usually put some oven-proof container, pot, pan, whatever with water in it in the oven with the cheesecake while it cooks. That add the extra moisture and prevents the cracking.

Ingredients:

• 225g (8 oz) uncooked macaroni
• 50g (2 oz) butter
• 2 1/2 tablespoons plain flour
• 275g (10 oz) grated mature Cheddar cheese
• 50g (2 oz) grated Parmesan cheese
• 750ml (1¼ pints) milk
• 30g (1 oz) butter
• 50g (2 oz) dried breadcrumbs
• pinch paprika

Directions:

Prep:20min  ›  Cook:30min  ›  Ready in:50min

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
3. Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
4. Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!

225g (8 oz) uncooked macaroni

• 50g (2 oz) butter
• 2 1/2 tablespoons plain flour
• 275g (10 oz) grated mature Cheddar cheese
• 50g (2 oz) grated Parmesan cheese
• 750ml (1¼ pints) milk
• 30g (1 oz) butter
• 50g (2 oz) dried breadcrumbs
• pinch paprika

Prep:20min  ›  Cook:30min  ›  Ready in:50min

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
3. Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
4. Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!

• 225g (8 oz) uncooked macaroni
• 50g (2 oz) butter
• 2 1/2 tablespoons plain flour
• 275g (10 oz) grated mature Cheddar cheese
• 50g (2 oz) grated Parmesan cheese
• 750ml (1¼ pints) milk
• 30g (1 oz) butter
• 50g (2 oz) dried breadcrumbs
• pinch paprika

Prep:20min  ›  Cook:30min  ›  Ready in:50min

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
3. Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
4. Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!

• Being from the south, I love to cook! Not many recipes are super healthy though! One of my faves to share and that my family loves is Crunchy Chicken Casserole.