Wilson's Own Mac n' Cheese

Ingredients

• 2 quarts water
• 1 tablespoon kosher salt, plus more for seasoning
• 1 tablespoon vegetable oil
• 2 cups uncooked elbow macaroni
• 2 eggs
• 1 1/2 cups evaporated milk
• 1/2 stick butter, melted
• Freshly ground black pepper
• 16 ounces shredded sharp Cheddar
• Dust with paprika

Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ,  I seen it on Guy's Big Bite!!

Directions

Preheat oven to 325 degrees F.

Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.

In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.

Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Creamy Cole Slaw

I basically used the recipe below besides, I added a handful of dried cranberries and some sunflower seeds.  Oh and I didn't have celery salt but so I used celery seed. I don't think I  will ever buy coleslaw dressing again!! (hope Chaz like's it)  
**UPDATE** 
Friends The coleslaw was good but I think it needs less mustard Chaz thought I had horse radish in it! The dressing tasted much different before it was mixed with the cabbage. I will try it again but with maybe some changes less mustard and maybe toss it together just before serving.

Recipe courtesy Bobby Flay

1 head green cabbage, finely shredded

• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired

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Freezer Jam

Recipe From my Friend Vicki, Thanks Vicki!

2 cups strawberries, washed, hulled, and coarsely chopped (about two pints)
4 c sugar
1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
3/4 c water
washed and rinsed containers to hold 5 cups of jam

Measure exactly 2 cups of chopped berries in a bowl. Stir in sugar. (Vicki said , "It wasn't in this recipe but I smashed mine up with a potato masher and if I do this again might put them in the blender for a smaller size and more liquid consistency." I mashed mine with the potato masher and they were very juicy)

mashed berries

In small saucepan combine pectin and water. Turn burner on high to bring to boil stirring constantly. Continue stirring for 1 minute. Remove from heat. Stir pectin into fruit. Keep stirring until sugar almost completely dissolves. Pour into containers leaving 1/2 inch space at top for expansion during freezing. Cover containers and let stand at room temperature 24 hours until set. Refrigerate for 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.

berries mixed with sugar

Apple Stuffed Chicken Breast

2 skinless, boneless chicken breasts
1/2 c chopped apple
2 tbsp shredded Cheddar cheese
1 tbsp Italian-style dried bread crumbs
1 tbsp butter
1/2 cup chicken stock
1 tbsp chicken stock (would of used apple juice but I didn't have any)
1 1/2 teaspoons cornstarch
1 tbsp rubbed sage
1 tsp cinnamon
2 tsp apple pie spice,  divided
1/2 tsp nutmeg
1/2 apple sauce

Combine apple, cheese, bread crumbs, cinnamon, 1 tbs apple pie spice, nutmeg and sage.  Set aside. 

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts.

 Add chicken stock. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan, add 1 tsp apple pie spice and any extra apple you had from stuffing.  OK now this is were I had to figure out what to do the gravy was too corn starchy for me , so I added 1/2 cup of apple sauce. Stir until thickened, Pour gravy over chicken

This recipe developed from one I found on allrecipes.com posted by Behr. Thanks Behr for sharing your recipe!