COTW: Aden Poole

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This week’s Cook of the Week is Aden Poole. He is the four-year-old son of Dylan Poole and Sierra Henry. Aden will be starting school this fall at The First United Methodist Church. He loves monster trucks, dinosaurs, fishing, playing with friends and trips to the Zoo. Here are three of his favorite recipes cooked by his mom. Enjoy!

Aden’s Mac ’n Cheese
16 oz. Macaroni elbows, cooked
3 eggs, beaten well
1 can of evaporated milk (large)
1 can whole milk
4-6 c. sharp shredded cheddar cheese
Salt and pepper to taste

Cook elbows well done. Drain. Mix elbows, salt, pepper and cheese, then add to crock pot. Top with cheese, pour milk and egg mixture over macaroni. Cook on low for 4 hours or on high for 2-3 hours.


Momma’s Meatloaf
1 1/2 lbs. ground beef (drained)
Sautéd sweet onion
1 egg
1 c. of milk
2 c. of breadcrumbs
Ketchup
Mustard
Brown sugar

Combine all ingredients in a large mixing bowl. Form meatloaf. Poke holes in top of meatloaf with a fork. In a separate bowl, mix ketchup, mustard and a lot of brown sugar. Pour mixture over loaf. Place in oven on 350°F for 1 hour or until done. Serve with mashed potatoes. 


Easy Peasy Peanut Butter Cookies:
1 c. sugar
1 c. butter
1 egg
 
Mix ingredients. Place cookies on greased pan and bake at 350°F for 5-8 minutes. 

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