Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Share your family recipes?
I'd like to get some new ones. 
Here's one of my standbys that some of you may have missed...
Auntie Jo's Mac & Cheese
8 oz uncooked elbow pasta
1 regular box Velveeta cheese
1 cup shredded white cheddar cheese
2 Tbsp butter
1 Tbsp flour
1 cup milk
Italian bread crumbs
Preheat oven to 350 degrees.
Prepare pasta as directed on packaging.
Drain and dump into 9x12 or 9x14 baking dish.
Whisk the flour and butter into a roux in a saucepan over medium
heat. Once fully melted and combined, add the milk and bring to a soft
boil. Add cheeses. It is helpful to dice the Velveeta first.
Reduce heat to low and stir frequently as cheese melts slowly.
You?ll need to be attentive so it doesn?t burn or stick. Once
completely melted, pour evenly over the pasta in the baking dish. It
will all settle through the pasta, there is no need to stir it.
Sprinkle a generous amount of breadcrumbs on top. Cook for about 15 minutes, or until the top begins to brown.
Re: Share your family recipes?
not a family recipe, but I got it out of a mag several years back and it's a staple for us, too.
2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150?F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
and my college Jambalaya I got from Emeril...makes a ton and freezes well, hence that I made a ton of it in college
12 medium shrimp, peeled, deveined and chopped
4 oz chicken, diced
1 tbsp Creole Seasoning (recipe follows)
2 tbsp olive oil
? c chopped onion
? c chopped green pepper
? c chopped celery
2 tbsp chopped garlic
? c chopped tomatoes
3 bay leaves
1 tsp worcestershire sauce
1 tsp hot sauce
? c rice
3 c chicken stock
5 oz andouille sausage, sliced
salt and pepper to taste
Creole Seasoning
2.5 tsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Combine shrimp, chicken and creole seasoning in a bowl and work in seasoning well.
Heat oil in a large saucepan over high heat with onion, pepper and celery for three minutes. Add garlic, tomatoes, bay leaves, worcestershire and hot sauces.
Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender, add shrimp and chicken mixture and the sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and creole seasoning.
There is no need to stir it?? ?But what if I want to stir it????
Then stir it, baby.
I'd rather not, because Dh makes vulgar comments whenever I stir macaroni and cheese about the noise it makes. He's a disgusting pig.
LMAO! ?Matt is funny.?