Thank you so very much....I will save these sites. You posters are definitely "keepers" in my book. I never had a slow cooker....I bought a 4 quart Hamilton...I checked the reviews on Amazon and it received great reviews. so I thought I had to try it. I have a pressure cooker that I love and like to try new things. I love to cook for my hubby....thanks again I appreciate your input..

This is our favorite.......can't begin to tell you how good it is! THE ULTIMATE MAC & CHEESE 12 tablespoons (1 1/2 sticks) unsalted butter 3 cups good quality white crusty bread, cut into 1/4 inch pieces 1 qt. (4 cups) half & half 1 cup milk 1/2 cup flour 2 tsp salt 1 tsp freshly ground black pepper 1/2 tsp red pepper flakes 1 tsp garlic powder 1/4 tsp freshly grated nutmeg 2 cups vintage white cheddar cheese, shredded 2 cups sharp cheddar cheese, shredded 2 cups Swiss cheese, shredded 1 1/4 cup Parmesan cheese, shredded 1 pound large macaroni with grooves Preheat oven to 325 F. Butter and set aside a 9x13 casserole dish. Place bread in a bowl. Melt 4 Tbsp butter and 1/2 tsp garlic powder. Pour butter into the bowl with the bread and toss to combine. Set breadcrumbs aside. Melt 6 Tbsp butter in a large saucepan over med heat. When butter melts, add flour. Cook, whisking 1 minute. While whisking, slowly pour in milk and half and half and add 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder, and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheddar, 1 cup vintage white, 1 cup Swiss, and 1 cup parmesan; set cheese sauce aside. Blend the remaining cheese and set aside. Cook macaroni in boiling water 2-3 minutes less than the manufacturer's directions. Transfer macaroni to a colander,rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tbsp butter. Stir the cheese sauce into the macaroni. Pour mixture into 9x13" dish. Sprinkle reserved cheese and bread crumbs over the top. Bake until browned on top, about 30 minutes.

I love cheese grits. I put garlic in ours. I didn't realize you Canadian's ate a southern favorite like grits!!LOL My favorite comfort food (today anyway) is soup. Especially this one a neighbor gave me many years ago. I thought potato soup was yucky until I tasted this. POTATO CHOWDER Potatoes, about 5 lbs. Bacon, 10-12 slices Onion, 1 medium Velvetta cheese, 1 lb., diced up Butter, 1/2 stick Parsley (I use dried) Evaporated milk, 12 oz. can Fill a 6 quart (or any large size) pot 3/4 full of peeled, diced potatoes. Cover with water and cook until tender. Dice bacon and saute until crisp. Remove from skillet and add diced onion; cook til soft. When potatoes are cooked, drain enough water off so the liquid barely covers them. Add bacon, onion and some of the bacon grease, cheese and butter. Stir until cheese melts. Add parsley. Allow to cool before adding evaporated milk. Reheat when ready to serve.

This is going to sound weird but it's a big crowd pleaser. Make your lasagna your favorite classic layered way but on the middle layer instead of ricotta use cheese slicer depth slices of velvetta (not too thick or thin). Don't use the "lite" or the pre-sliced velvetta packets. Use the original style block that melts down throughout the sauce and noodles (yum). The lite doesn't melt right. I use sauce recipes similar to some of the above but add a rounded teaspoon of fennel seeds and simmer for several hours to allow the seeds to become soft and unnoticeable This is more of a International Lasagna. If you have several men you might want to make a BIG lasagna because they go back for 2nds and 3rds.