Monday, December 10, 2007

Not just cookies: Mini Mac and Cheese

My co-worker found this recipe in Food and Wine and gave it to me for the Holiday Open House my Husband and I hosted yesterday. Everyone loved these, they were gone within minutes of coming out of the oven. They were so easy, I made them before everyone one came, refrigerated them and then popped them in the oven when it was time.

Credit to Food and wine for both the picture and the recipe.

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Saturday, December 1, 2007

Cranberry Jumbles

Ok, so this is a really bad picture of these cookies, Sorry! Anyway... another new cookie. I wanted something with a little fruit, since the only other fruit type cookie I do is the raspberry jelly ones. These are healthy with craisins and whole wheat flour. It called for shortening but in my effort to go transfat free, I used butter and it worked well. I also have been using egg beaters instead of real eggs.

(From 100 Best Cookies of 2007)

1 cup all purpose flour
1/3 cup whole wheat flour
3/4 cup packed brown sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup butter
1 egg slightly beaten
2 tablespoons of orange juice (or substitute cranberry juice)
1 cup craisins
1/2 cup slivered almonds

Preheat oven to 350 degrees

In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda,and cinnamon. Cut in butter, until mixture resembles fine crumbs. Sire egg and juice into flour mixture, stir in cranberries and almonds. Drop dough into rounded teaspoons 2 inches apart on ungreased cookie sheet.
Bake in preheated oven for 12 - 14 minutes or until bottoms are lightly browned. Cool

Orange glaze

Stire together 1 cup of powdered sugar and enough orange juice to make a frosting of drizzling consistency.

Drizzle orange glaze over cookies. Let dry before storing.

Chocolate Mint Snow Top Cookies

These are a new recipe this year My family will actually be really suprised, since I usually make cookies that are like this but have no mint flavoring! My husband proclaimed them good, while munching a few.

1 1/3 cups all purpose flour
1 1/2 taspoons of baking powder
1 1/2 cups semisweet chocolate chips
6 tablespoons f butter, softened
1 cup of granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1/4 teaspooon mint flavoring
Powdered sugar
Combine flour, baking powder, set aside. In a saucepan melt 1 cup of chocolate chips. Beat butter with mixed on medium speed. Beat in granulated sugar, until combined. Beat in melted chocoloate, eggs, vanilla, and mint flavoring. Stire in flour mixture and remaining chocolate chips. Wrap dough in waxed paper and refrigerate until firm.
Preheat oven to 350 degrees. Shape dough into 1 inch balls. Roll balls in powdered sugar. Place balls about 2 inches apart on an ungreased cookie sheet. Bake 10 -12 minutes or until tops are crackled