I love all cupcakes - even macaroni and cheese cupcakes! I've seen several versions of these cupcakes - including a variation that Giada made on her food network show a few years ago. I don't use a specific recipe for my macaroni and cheese cupcakes but I use my basic macaroni and cheese recipe and turn it into cupcake form. I love this recipe because it's completely customizable. Substitute your favorite cheese for cheddar or change the pasta to suit your tastes. You can add green chilies or jalapeno to spice up the flavor or even add broccoli or bell peppers to boost the nutrient content. I would love to know what you add to your macaroni and cheese cupcakes to make them unique - send me your ideas. Macaroni and Cheese Cupcakes 1/2 pound elbow macaroni 4 ounces diced velvetta cheese 1/2 cup shredded cheddar 3 Tablespoons milk (I used 2%) 1/2 cup bread crumbs or cracker crumbs
Sprinkle with bread crumbs. (I used whole wheat bread crumbs.) Bake 20 minutes at 375. Let cool in pan for at least 15 minutes. These macaroni and cheese cupcakes are sure to bring a smile to any child's face. They were a big hit at our table. My cupcakes were the perfect compliment to a dinner of ham, green beans and yeast rolls. You need to give my macaroni and cheese cupcakes a try and remember to send me your variations so that I can add them to my recipe collection.
Ciao!
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This summer heat makes me crave something cool and sweet. I whipped up a batch of strawberry mango smoothies last week to help my family - "beat the heat." They are super simple and really refreshing on a hot summer day. Strawberry Mango Smoothie
Pour into a glass and enjoy. If you're looking for a good way to keep cool this summer - try a smoothie. They're a healthy way to keep your cool.
If you have a great smoothie recipe - send it my way - I'm always looking for new recipes. Ciao! A few weeks ago when it was my daughter's turn to take over the responsibility of dinner, she prepared chicken quesadillas and they were outstanding. Ben and I were in the kitchen to assist as needed but she was really pretty independent in her quesadilla making. Rio Grande Quesadillas 2 cups shredded chicken ¾ cup water 1 envelope taco seasoning 1 cup refried beans 2 Tablespoons vegetable oil 6 Flour tortillas 1 1/2 cups Mexican cheese 1/4 cup cilantro (optional) 1/4 cup green onions (optional) Reduce heat and simmer for 10 minutes. Stir in beans. Top with onions, cilantro and cheese. (No cilantro or onions for this family.)
Cut into wedges. Kid friendly and quick and easy to prepare - perfect. It's also a great way to use up leftover chicken. I shredded the leftover tequila chicken that I had grilled over the weekend for this batch of quesadillas. The quesadillas were a big hit.
Ciao! Need a refreshing summer beverage to keep cool this summer? Try one of my summer sipper creations or use the ideas to create your own unique combination of flavors. I have 3 herb pots this year on my back porch. I use the herbs in my cooking a lot but I decided to try using them in my drinks as well. Thai Basil Lemonade I made a batch of homemade lemonade (You can use any lemonade really.) and added some of the Thai basil from my herb pot to give it a nice herbal flavor. Quite simply, I added thai basil to my favorite lemonade recipe. Lemon, Blueberry and Mint Cooler Raspberry Sun Tea I put 2 family sized tea bags in a glass jar and set it outside in the sunlight for about an hour. I stirred in a few Tablespoons of sugar and then poured myself a nice big glass of tea. I added some frozen raspberries to make it even cooler and because I love the raspberry flavor in my tea. The longer the raspberries sit in the tea, the more flavor the drink will absorb.
Ciao! It's summertime in Hot-Lanta. Needless to say my family is spending lots of time at the pool this summer. Since heat is the name of the game in July, I turn to frozen treats and "keep my cool." Fruit smoothies, frozen fruit slushes, frozen bananas, creamsicles and frozen yogurt drops. Drop dollops of yogurt onto a wax paper lined baking sheet. Put the tray of yogurt drops into the freezer for at least an hour. When you take them out of the freezer, you will have a perfectly refreshing, and healthy summer snack. These drops melt so quickly that I haven't had much luck in transporting them to the pool before they melt. I want to know what you eat to stay cool on a hot summer day. Send me your "Cool" summer recipe ideas.
Ciao! |
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