Blueberry Oat Crisp

 Blueberry Crisp Filling Ingredients:

• 5 cups blueberries
• 1/3 cup all purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar

Blueberry Crisp Topping

• 1 cup brown sugar
• 3/4 cup all purpose flour
• 1/2 cup cold butter
• 1/4 cup rolled oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Sprinkle the blueberries with sugar, lemon juice and flour.
3. Make the crisp topping by combining brown sugar, flour, cinnamon, nutmeg and oats together.
4. Use pastry cutter to cut cold butter into the mixture. Continue cutting the butter until the mixture becomes crumbly. 
5. Place the blueberries in a 2 quart baking dish and sprinkle the topping over the top. Making sure to cover all of the berries.
6. Bake the blueberry crisp in a 350 degree oven until the top has crisped and the edges are bubbly, about 40 minutes. Cool. 
7. Serve warm with vanilla ice cream

Leslie's Macaroni and Cheese

Ingredients

•  16 oz. box elbow macaroni
• 4 cups sharp cheddar cheese shredded (reserve 1 cup for the top)
• 2 cups milk
• 4 eggs beaten
• 1/2 stick of butter
• 4 oz. cream cheese
• salt and pepper to taste

Instructions

1. Prepare macaroni according to instructions on box.
2. Drain and return to pot.
3. Add 3 cups of cheese, milk, eggs, butter and cream cheese.
4. Add salt and pepper to taste.
5. Pour into a greased 9 x 13 casserole dish.
6. Top with the remaining 1 cup of cheese.
7. Bake at 400 degrees for 30 minutes.