I'm not a big fan of mac-n-cheese, but I really liked this recipe that belongs to my good friend Shannon's mom. I only have it in a series of text messages now so I guess I better put it here before I lose it and have to bother Shannon for it again. 

8 oz of macaroni cooked for 6 minutes
1 can evaporated milk
3 cups sharp cheddar cheese
1.5 cups mlk
salt to taste
1 egg
3 tbs butter

Put everything in a slow cooker and cook on high for 3 to 4 hours. Simple, but I totally ruined it the last time I made it by forgetting to plug the slow cooker into the electrical socket. Soaking for three hours and then cooking for three hours makes for a huge pot of mush! So for me... plug cooker into electrical outlet and then turn to high. Very yummy and easily doubled. 

My son had his best friend spending the night, and I needed to throw something together for dinner. I had chicken, Vidalia onions, and some canned chunk pineapple so I threw together this dish. They have now been named after my son's friend Ezra who ate them as a late night snack and insisted that the recipe be delivered to his mother. So Tracie... here you go! 

Ingredients
1/4 cup vegetable oil
1/3 cup soy sauce
1/3 cup honey
pepper to taste
2 tsp minced garlic
3-4 large boneless skinless chicken breasts (6-8 medium)2 onions

a can of pineapple chunks

Place the first five ingredients into a large bowl and stir. Set aside part of the marinade for basting during cooking.  
Cut the chicken into 1 inch cubes and add to the mixture.
Cut the onions into 1 inch pieces and add to the mixture.
Mix, cover, and marinate in the refrigerator for at least 2 hours. I think overnight would be much better if you have the time! 

After mixture has marinated Soak about 12-14 wooden skewers in water and begin threading on onion, chicken, and pineapple. 

Heat up the grill and cook on a medium high heat for about 20 minutes. Baste with the marinade that you set aside and turn as needed. 

These turned out to be really good.. The next time I make them, I will try adding some of the juice from the pineapple to the marinade. I think 2 or 3 tablespoons will make it even better.