I didn’t blog yesterday, obviously. I think I’m still recovering from Saturday’s wedding festivities. Here’s a picture of my son and his new bride:

Friday night, we had the rehearsal dinner at my home. I don’t know exactly how many people were here, about 25-30, I think.

We had two types of ham (a brown-sugar glazed spiral and a salt-cured country), macaroni and cheese, potato salad, cooked apples, green beans, and rolls. I made all of it except the beans (from a can with a little added country ham YUM!) and the rolls. We also had peanut butter pie and a store-bought cake. Plenty of food. We’re still eating it. 🙂

Here are a few of the recipes (I don’t give recipes much, because a lot of what I make is dump and stir LOL).

Peanut Butter Pie

Pie crust: (I cheat and use store-bought. I’m not a very good crust maker.)
1 cup flour
dash of salt
¼ cup oil
1/8 cup water

Mix in bowl.  Roll out between two pieces of wax paper.  Turn out over pan and fix edges.  Bake at 475 for 8 to 10 minutes.

Filling:
¾ cup confectioners sugar
½ cup peanut butter
2 cups milk
vanilla instant pudding (small box)
Cool Whip

Mix sugar and peanut butter until lightly colored and it looks like sand and small pebbles.  Sprinkle all but 2 tbsp. in the bottom of baked pie shell.

Mix pudding and let begin to thicken.  Pour over crumbs in shell. Top with Cook Whip, then sprinkle with remaining crumbs.

Refrigerate overnight or a couple of hours.

Macaroni & Cheese

1 lb box of elbow macaroni—cook according to package directions
butter
sharp cheddar cheese
salt
pepper

In a 2-quart casserole, layer cooked macaroni, dabs of butter, cheese, and salt and pepper.

You should be able to do about 3-4 layers.  After the top layer of butter/cheese/salt/pepper, beat ONE EGG (or two if you like) in a 2-cup measuring cup, then add MILK to make 2 cups.  Beat together and pour over macaroni.  Pour more milk in to fill almost to top of macaroni.  Crumble a cracker (I usually use Ritz or Townhouse, but Saltine or anything else would be fine) or sprinkle breadcrumbs over the top.Bake at 375 for 45 minutes.

**Neither of the above are original to me. My M-I-L passed the PB pie recipe down to me, and I found the mac & cheese online at some point in the past. I just don’t know who to attribute the original recipe to. 🙂 ***

Cooked Apples

apples – peeled and sliced thick (we use a hand-held apple slicer)
sugar – to taste
cinnamon – to taste
water

Put enough water in the pot to just cover the bottom (prevents the apples from sticking). Add apples (they cook down about halfway). Add desired amount of sugar–depends on the apple and the size of the pot. I use a HUGE stock pot and add about 1/2 to 1 cup sugar (on Granny Smith apples). If you’re using a sweeter apple or a smaller pot, I would add little to no sugar. Sprinkle a light dusting of cinnamon on the sugar. Stir into apples. Put on medium-low burner, stirring occasionally, until apples are to desired consistency. I like mine a little chunky, so I don’t overcook them. If you’re in a time crunch, you can put a lid on the pot, and they’ll cook faster, but you have to be careful of scorching, so stir more frequently.

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Of course, for the dinner, we made four pies and doubled the mac and cheese recipe. I made enough apples to fill two 9×13 pans (one gigantic stock pot).

We had a great time at the wedding, and I love my new daughter in love. Here’s a few more pics…

Blessings,