Slow-Cooked Macaroni and Cheese

1 package (16 ounces) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Yield: 10 servings

Recipe from Taste of Home

Pumpkin Bars

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Yield: 48 small bars or 24 large bars

Recipe from Paula Deen and Friends: Living it Up, Southern Style