Easy Mac & Cheese

2 cups elbow mac
2 cups cheddar cheese
2 cups jack or pepper jack cheese
1 can evaporated milk
1/2 tsp of garlic powder, onion powder, paprika
Black & Crushed Red Pepper to taste

Preheat oven to 350. Cook mac according to package directions. Drain and add the mac to an oven proof container that you have sprayed with cooking spray. Then add chedder and 1 1/2 cups of jack, milk and spices. Stir together and top with rest of cheese. Bake covered for 20 min and uncovered for 10 more minutes.

** I used pepper jack and colby jack cheese because that is what I had. I also added about 1/2 tsp of crushed red pepper. It turned out really good and was so easy. This is a recipe I will use over and over because it did not turn out grainy. I adapted this from a recipe I found in the coupon section of the newspaper **

Vegetarian Shepherds Pie

2 Veggie Burger Patties
1 Cup of Chopped Mushrooms
1 small onion diced
2 cloves of garlic minced
1 medium carrot peeled and diced
1/2 cup of frozen corn
1/2 cup of frozen peas
Olive Oil
1 cup cold water
2 tsp flour
S&P
Mashed Potatoes

Heat olive oil over medium high heat. Add veggie burger patties and chop up to small pieces and add carrots. Cook for about 5 minutes and then add mushrooms, onion, garlic, S&P. Cook until the onion is transparent about another 5 tp 10 minutes. Add the flour to the cold water (in a jar) and shake until incorporated. Add the flour mixture to the veggie mixture. Then cook for a couple minutes. Until it starts browning. Add in the frozen corn and peas.

Transfer to a oven proof dish. Add the mashed potatoes to the top and bake for about 20 minutes @ 350 or until the mashed potatoes start to brown.

** I usually do this when I have left over mashed potatoes. The recipe for that is an entry in itself. Use whatever veggies you like and the veggie patties that you like. I generally use Gardenburger **

Corn, Potato & Leek Chowder

This is my version of Chowder... compiled by what I have at home... It turned out really great. Make sure to wash the leeks before you slice and after - sometimes the dirt is hidden in all the green leaves. When it comes to the potato flakes add as much or as little as you like for thickness (add in 1/2 cup incriments). When you reheat it tends to thicken up a bit. You can also add cheese at the end when you add the cream and it will thicken it a bit also. Hope everyone enjoys :)

1 large or 2 small leeks washed and sliced (using the whole leek)
3 ears of corn husked and washed and sliced off the cob
olive oil
S&P (to taste)
Crushed Red Pepper (to taste)
8-10 medium Yukon Gold (Butter) Potatoes
4 cups of stock (I use homemade but whatever you have will work)
2 cups of heavy cream
1/2 -1 cup of dried potato flakes

In a large stock pot add: olive oil, leeks, corn, S&P and crushed red pepper. Saute on medium low for about 4-8 minutes - until the leeks start getting soft. Add potatoes and stock. Bring to a boil and then turn down to medium and cook for 20-25 minutes or until potatoes are tender. Then add the heavy cream and the potato flakes. Bring to a simmer and stir.

Serve with chopped chives and cheese on top :)