~Lemonade Cake~

Lemonade Cake
1 lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cups powdered sugar
1 (6 oz) can frozen lemonade, thawed

Heat oven to 350 degrees.  Combine cake mix, pudding, eggs, oil and water.  Beat with mixer until smooth.  Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes or until an inserted toothpick comes out clean.
While cake is baking, combine he powdered sugar and thawed frozen lemonade.  Beat until smooth.  when cake is done pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer.  Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in and return the cake tot the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it poke additional holes in the top of the cake and slowly pour the additional lemonade mixture on top of the cake, creating a glaze. 
Allow cake to cool and serve with whipping cream or cool whip.

~Macaroni and Cheese~

I got this recipe from here.  This is our favorite mac'n'cheese recipe ever!!! It goes great with a Summer BBQ!

Macaroni and Cheese

Servings 6

Ingredients4 cups Dried Macaroni

1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.