The Ultimate Lady's Cheesy Mac and Cheese

Mac and Cheese have never been so delicious! Prepare this for lunch or dinner and enjoy a mouth-blast mac n cheese with cheddar, swiss and jack cheese. It's the ultimate!

Ingredients
- 2 cups dried elbow macaroni (4 cups cooked)
- 1/3 cup grated Cheddar
- 1/3 cup grated Swiss
- 1/3 cup grated Jack
- 1/3 cup grated colby
- 1/3 cup grated Muenster
- 1/3 cup grated Gouda
- 4 tablespoons butter, cut into pieces
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- Nonstick spray

Directions
1. Preheat oven to 350 degrees F.

2. In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

[recipe & photo credit belongs to: food network]

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Anna's Blueberry Muffins

Spin your morning with a healthy breakfast treat - Anna's Blueberry Muffins. Enjoy a delicious blueberry muffing with healthy ingredients like: yogurt, honey and whole wheat flour. Perfect with coffee or orange juice in the morning, or as a snack. This recipe makes 12 muffins.

Ingredients:

1/3 cup (75 mL) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries

Directions:
1. Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).

2. Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.

3. Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.



[original recipe: footnetwork.ca]

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