Another Yummy Mac N Cheese Recipe

Did you really think this Mac N Cheese Addict would stop at one recipe?  NO!  I LOVE it WAY too much to do that.  Another recipe is below.  This time, I went with a family style recipe.

1 CUP - Earth's Balance Buttery Sticks (or other DF alternative)
2 TBS - Flour
2 1/2 CUPS - Daiya Cheese (Cheddar or a mix of the two flavors) - DIVIDED
Salt and Pepper
1 CUP Soy Milk (or plain milk alternative)
2 - 3 CUPS - Elbow Noodles (depending on how many people you are serving. -2 cups will serve about 4 people.
Paprika

Boil Noodles and set aside
Set oven to 350
spray a 8x8 dish with safe cooking spray

melt butter in a saucepan on medium
Add flour and mix until smooth
Add soy milk and continue to mix until smooth
Add cheeses (2 cups) - melt until smooth
(you may need to add a few more TBL of milk to reach a consistency you like -- it should be thick but creamy)
Add salt and pepper to taste

Spray a 8x8 glass pan with cooking spray
mix together noodles and enough cream sauce to make a thick, gooey texture.....
top it off with the remaining cheese and sprinkle with paprika
Put it in the oven and bake covered for 30 mins.... take cover off for last 10 mins of baking.

ENJOY!  It refrigerates well and tastes even better the next day!

Preschool and the Baked in Dairy Trial...

More allergy related news!  Last Thursday we saw the allergist for Braeden and went over his last few months.  The allergist feels it is time, once again to trial Braeden on dairy and egg.  He feels that even though Braeden does not test positive for these allergies, based on his past, we should treat it as if he were allergic and start with baked in egg and dairy first.  I went out and purchased the first carton of milk I have had in a long time..... I can't remember the last time I got milk.  I have to say, my husband is pleased.  Braeden came up with a rash that night -- before I got a chance to bake anything!!!!  So we have to wait for the rash to clear up and then proceed with caution.  I think Ill be baking blueberry muffins for the dairy trial.... excited and nervous at the same time.

In other news, we finally selected a preschool for Garrison!  I had done some research and all the food allergy advocates in the area suggested the Montessori School here.  It wasn't an option for us.... but I did want to tour it and get a feel for what they do differently.  They keep a list of the names of the kids and their specific allergy on a sheet in each classroom and they let the food allergic kids have snack first.... that's pretty much as I got from them.  I figure I can train that into whichever school I select. 

I'm excited and very nervous to have him start in the fall -- they are a pretty big school with over 150 kids, but they don't seem to deal with multiple food allergies often.... Ill be hoping to get in there and really talk everything over with them... they do sound open to it.  There are a lot of parties for holidays and birthday parties that Ill be customizing for Garrison and also they have access to the kitchen at the church and do some baking.  Ill be overseeing a lot and preparing a lot, but I think it will be well worth it as this school came highly recommended from people I trust and respect. Here is to the start of a journey that won't end for at least 18 years.....school!

Valentines Day Fun

Yesterday was a wonderful day for my little guys.  Garrison had a TON of fun in the kitchen with me.  We made sugar cookies, and cut them out, decorated them.  We also did some chocolate covered strawberries and marshmallows and he enjoyed dipping them..... okay.... maybe he liked licking the spoon more.  I have to (as always) shout out to Divvies for making such amazing chocolate chips..... it wouldn't have been the same without them!

I have to say - another holiday success at the Lane house.  Fun was had by all involved!!!

Easy Peasy Peach Pie

I am very new to pie making.  I had no idea just how EASY baking up a pie was until I made the Apple Pie featured in the DIVVIES Cookbook.  I buy Pillsbury crusts from the refrigerated section at the store (when on sale) and run with it... I could make my own crust... but.... I just haven't gotten that far with it yet.  HA!

This peach pie I just made today for the first time.  I found an old recipe on a recipe card in my kitchen and remembered I had a bunch of frozen peaches in the chest freezer!  It's so tasty, I thought I would share.

1 -- double crust
(Pillsbury or Wegman'sbrands are safe)

6 C - Sliced Peaches
 (fresh or frozen and thawed)

1 C -- Sugar + 2 TBS -- Sugar
(divided)

1/2 C -- Flour

1 tsp -- Cinnamon

1 TBS -- "safe" Butter

Heat Oven to 425


Lay out crust in glass pie dish as directed -- sprinkle the bottom with a small amount of flour

In a large bowl combine flour, 1C sugar and cinnamon
Make sure peaches are sliced and drained well if they were frozen
Add sliced peaches and mix well
Pour peach mixture into prepared pie crust
Add several dollops of "safe" butter on top of the peach mixture
Cut Slits in the top pie crust and place on top and seal the edges - pinching them together
Sprinkle top with reserved 2 TBS of sugar

Cover the edges of the pie with foil and place in the oven on a large baking sheet for 35-45 minutes, remove the foil and bake for an additional 15 minutes to brown the edges.   The pie should get bubbly and once that has happened it should be done.  I have a nasty habit of taking pie out before it is done -- so just watch it and make sure it is good and bubbly so you don't have to put it back in after it has cooled (like me) to cook the rest of the way.

Let it cool before serving, refrigerate.  May be frozen for up to 3 months.