Crock Pot Macaroni and Cheese

We originally got this recipe from Rebecca Shurtz, so you know it's southern . . . Somehow it's morphed into Cindy's recipe.

1 cube of butter (I always use less)
16 oz. cooked macaroni noodles
12 oz. can evaporated milk
2 eggs beaten
6 cups shredded cheese (I usually use less of this as well. But the full amount is tasty . . . )
salt to taste

Grease crock pot with butter, melt the rest in the bottom. Combine other ingredients in the crock pot. Cook 3 hours on low, 1.5 hours on high (stir frequently if on high).

Scones!

I'm talking about frybread-type scones, not English scones. I have tried a million scone recipes over the years, and they all seemed to be either too time consuming or too rubbery and tough in the end. These, however, are the perfect scones and I'm completely in love. I've made them a few times and they've always turned out well. They're pretty quick, too. I know Rhodes rolls work in a pinch, but these are definitely worth the extra 5 or 10 minutes they take to make.

One recipe probably makes 8 smallish scones. Double it if you're making it for the whole fam. Of course they're great for Navajo tacos or simply with jam, cinnamon & sugar, or honey. Please, if you like scones, give these a try!

Oh yeah, and I got this recipe from a sister in my ward. It's in our RS cookbook.

Quick, Never-Fail Scones

1 c. milk (scald)

1 ½ Tbs. Shortening (add to milk, cool to lukewarm)

1 pkg. yeast (dissolve in ¼ c. warm water)

Combine the following dry ingredients and add to the liquids above – blend well.

2 c. flour

1 tsp. salt

½ tsp. baking powder

2 tsp. sugar

Knead 20 times.

Let rise 10 minutes. Roll out to ½” thickness. Cut into squares. Deep fry.