Cinnamon Walnut Coffee Cake

Batter:

1 Cup Butter, Softened

2 Cups Sugar

2 teaspoons Vanilla

4 Eggs (adding 1 @ a time) mixing each in well

3 Cups Flour

2 teaspoons Baking Powder

1 teaspoon Salt

2 Cups Sour Cream 

Cinnamon Mix:

2 teaspoons Cinnamon

½ Cup Walnuts, chopped

¾ Cup Sugar 

Icing:

1 ½ Cups Powder Sugar

2 to 3 Tablespoons Water 

Put 1/3 of batter into large greased Tube Pan

Add: 1/3 of Cinnamon Mix

Add: 1/3 of Batter

Add: 1/3 of Cinnamon Mix

Add:

Remaining batter and sprinkle with remaining Cinnamon Mix, tap down into Batter 

Bake @350 degrees for 1 hour 10 minutes, or till tooth pick comes out clean.

 Cool for 10 minutes on baking rack, turn out of pan and cool completely right side up, on rack.

Drizzle top of cake with icing.    

All Day Macaroni and Cheese

8 ounces Elbow Macaroni, cooked and drained
1 Can (12 ounce) Evaporated Milk
1 ½ Cups Milk
2 Eggs, beaten
4 Cups (16 ounces) shredded Sharp Cheddar Cheese
1 teaspoon Salt
½ teaspoon Black Pepper
1 Can Stewed Tomatoes, drained (optional)
½ Pound of Bacon, cooked and crumbled (optional)

Place the cooked macaroni in a 3 ½ quart or larger slow cooker (Crock Pot) that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.