Velveeta Macaroni & Cheese
Serves 5
Inspired by: Kraft recipes. I made this for a graduation party, and as pictured, I had to quadruple the recipe! This is the original recipe.
Preheat your oven to 350*
Cook 2 cups of macaroni pasta according to package directions.
In large pot, melt 3 tbs butter on medium heat. Whisk in 1/4 cup flour, cook for 2 minutes stirring constantly. Add in 1 cup milk gradually. Bring to a boil, cook for 3 minutes until thickened. Add in 8 oz. of Velveeta cheese cut into cubes. Cook until melted, about 3 minutes.
Then stir in the macaroni.
Spoon into a greased casserole dish. Sprinkle with shredded cheddar cheese (you’ll need about 1 cup)
Melt 1 tablespoon butter, and mix in with about 10 crushed crackers. Sprinkle over the mac & cheese.
Bake for 20 minutes, until thoroughly heated.
*Make this slightly healthier by using fat free milk, 2% Velveeta, 2% cheddar cheese and reduced fat crackers!*
A great no-bake dessert!
Inspired by: Taste of Home
Makes: about 12 servings (but it will go fast!)
In a plastic bag, crush about 20 Oreo cookies. Toss with 2 tablespoons of butter. Press into either a square dish, or a deep bowl (as pictured) Set aside.
In a separate bowl beat together 8 ounces of cream cheese, 1/2 cup peanut butter, and 1 cup powdered sugar until smooth. Then stir in 8 ounces of Cool Whip. Spread mixture over your Oreo crust.
Add a layer of chopped mini peanut butter cups-about 15-20 will do.
In another bowl, add 1 package of instant chocolate pudding, 1 cup (package may say 2 depending on the size you buy) milk, and 1/2 cup powdered sugar. Mix for about 2 minutes, and let set for another 2 plus-until it is soft set. Then fold in 8 ounces of Cool Whip. Spread over peanut butter cups.
Crush another 10 Oreos, and a few chopped mini peanut butter cups. Sprinkle on the top. Cover and chill for at least 3 hours.
1 serving is 366 calories, 21 grams fat, and 5 grams protein.
Inspired by: dishingthedivine.com via pinterest
Makes 12 cupcakes
To make the cupcakes:
Preheat your oven to 350*, and line a muffin tin with paper liners. (Got my pretty ones from Target!)
In your stand mixer, whisk together 1 & 1/2 cup of flour, 1 cup sugar, 1/2 teaspoon salt, and 1 & 1/2 teaspoon cinnamon. Then add 1 stick of butter, 1/2 cup sour cream, 1 egg, 2 egg yokes, and 1 teaspoon of vanilla. Mix it all together until the batter is smooth. Then stir by hand, just to make sure you don’t have any leftover flour.
Using an ice cream scoop, evenly scoop the batter into your muffin tin. Bake for 20-25 minutes, depending on your oven. Cool the cupcakes completely before icing.
To make your icing:
In a large bowl, mix together 4 ounces of cream cheese and 4 tablespoons of butter. Gradually add 2 cups of powdered sugar. Then stir in 1 teaspoon of cinnamon, until mixed completely. Finally add 1 teaspoon vanilla extract. Beat until your frosting is light and fluffy.
You can use a frosting bag, or just a rubber spatula to dirty ice your cupcakes. Then sprinkle with a dash of cinnamon to top.
Enjoy!
Inspired by: found this one on pintrest
Serves 5
Mix together 1 pint of cherry tomatoes, that are sliced in half with 8 ounces of Mozzarella “pearls”. Drizzle with olive oil, a handful of chopped fresh basil and salt and pepper to your taste.
My notes:
Great party favorite! Of course, double the recipe for a larger serving.
Inspired by: Lindawagner.net via pintrest
Serves: easily 10
In a pitcher add 1 pint of sliced strawberries, 4 sprigs of torn mint and about 1/2 cup lemon juice. Muddle these together-not too much or it won’t look very pretty!
Fill the pitcher half way with ice.
Add 1 bottle of Sake equal parts Champagne.
Stir and serve!
My notes:
This was excellent, it went over really well at a cocktail party. It tastes very similar to a mojito. Very refreshing! Sake is a type of wine, so it should be fairly easy to find in the wine section of your grocery store.
Inspired By: Southern Living
Serves 8
Heat 1/2 cup peanut oil in a dutch oven over medium heat. Gradually whisk in 1/2 cup all purpose flour-mix constantly until the flour is chocolate brown. Be careful not to burn!
Reduce your heat to medium low and stir in 1 cup chopped sweet onion, 1 cup chopped green bell pepper, 1 cup chopped celery, 2 teaspoons creole seasoning, and 2 teaspoon minced garlic. Cook for about 3 minutes.
Gradually stir in 14 ounces low sodium chicken broth. Then add 1/2 lb andouille sausage(cut into 1/4 inch slices) and 1 & 1/2 cup frozen(thawed) blackeyed peas. Increase heat and bring to a boil. Reduce heat to low, simmer for about 20 minutes. Stir occasionally.
Add 1lb peeled large raw shrimp and cook for another 5 minutes. Serve over rice and enjoy!
