Oh my goodness! Oh my goodness and yes, I could say it again. These little morsels are so yummy. I made them some time ago and took them to the Atlanta Steeplechase as one of my dishes to share with the group. Then they were served at “room temperature” and were perfect for the occasion. Finger foods are always great at the Steeplechase so you can “graze” throughout the day with out being burdened with a plate, fork and knife. After all, you do need at least one hand to be occupied with a wine glass!
Make a batch of these very good, kid-friendly, yummies at your next barbecue or family get together as an appetizer and see how fast they go! You’ll be amazed! Oh, I did add a dash of red pepper just to spice it up a bit. Yum yum! And, yes, they are very addictive!
Mac and Cheese Bites
Author: Patti Peterson
Recipe type: Small Bites
- ½ pound Elbow Macaroni Noodles
- 3 tablespoons Butter; divided
- 2 tablespoons Flour
- 1½ cups Milk
- 2 cups Sharp Cheddar cheese; shredded
- 2 ounces Cream cheese
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- 1 whole Egg; beaten
- ½ cup Bread crumbs
- Preheat oven to 400 degrees F.
- Spray mini-muffin tins with cooking spray.
- Cook pasta according to packaged directions and set aside
- In a medium size pan combine 2 Tablespoons butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
- In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.
- Melt remaining 1 Tablespoon butter and mix with ½ bread crumbs.
- Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese and pinch of buttered bread crumbs. Bake at 400 degrees F for 15 minutes or until golden brown.
- Allow to cool 5 minutes before gently removing the bites.
Serving size: 2 muffins Calories: 298 Fat: 16.4g Saturated fat: 9.8g Unsaturated fat: 4.4g Trans fat: 0.8g Carbohydrates: 25g Sugar: 24g Sodium: 269mg Fiber: 1g Protein: 12.4g Cholesterol: 67.9g
Okay, so who doesn’t love ice cream? And I mean any time of the year? Well, I do know one person who doesn’t but most everybody does. I LOVE ice cream! And it’s no coincidence that my very first job was at Dairy Queen!
Of course that was a dream job short of having to deal with the tourists. This particular Dairy Queen was located in St. Andrews on the way to the beach in Panama City. Every July 4th holiday they would have a banana split special. I forget what the price was but apparently it was really good because every person driving down Highway 98 had to stop and get one. To this day, I have yet to have a banana split. I just haven’t ever really wanted to try it – not after making and serving a gazillion of them when I was 16 years old!
Working at the ole DQ did have it’s perks though. My Mom would call me about once or twice a week to ask me to bring a quart of vanilla and/or a quart of chocolate ice cream home. My family loves ice cream too and my Dad especially, would have a dish most every night. The soft serve is the best and only DQ can do it better than everyone else!
I still have an affinity to their ice cream and marvel if the server doesn’t quite get the swirl on the cone quite right. That is their trademark, that beautiful little swirl. They train and train their employees to “pull” that ice cream out of the machine so that the swirl is there and it must be perfect! If not, it goes into the sink and you do it again (no kidding).
This chocolate ice cream recipe is definitely not comparable to DQ’s soft serve but it is really, really, good and is fairly easy. Definitely a recipe to keep as a favorite as I have. Try it and you’ll see!
Chocolate Ice Cream
Author: Patti Peterson
Recipe type: Sweet Endings
- ½ cup Cocoa
- 3 cups Half-and-half cream
- 1 cup Heavy cream
- 8 Egg yolks
- 1 cup Sugar
- pinch Salt
- 2 teaspoon Vanilla
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In mixing bowl beat the egg yolks until they lighten in color. Gradually beat in the sugar, occasionally scraping down the beaters and sides of mixing bowl. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about ⅓ of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add in the pinch of salt and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture through a mesh strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
- Cover container and refrigerate for 4-8 hours.
- Pour into an ice cream maker and process according to the manufacturer''s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Serving size: ¼ cup Calories: 200 Fat: 12.8g Saturated fat: 7.1g Unsaturated fat: .8g Trans fat: 4.1g Carbohydrates: 3g Sugar: 18.8g Sodium: 34.2mg Fiber: .4g Cholesterol: 174.5mg
I named this blog post and recipe, Low Country Boil Packets but in reality it should be Low Country Foil Packets because, well, these are cooked in foil packets on the grill. Yes, on the grill. No need to pull out the outdoor cooker and make a ton of food if you don’t need to although that’s always fun to do if you are having quite a few guests for dinner. But if not, this is definitely a great alternative.
And what a perfect thing for single people or those cooking for two! It’s just perfect. Just use the amount of ingredients you need for the foil packets and save the remaining ingredients for another day. Or invite a couple of friends over to enjoy dinner with you!
I put the shrimp in frozen but everything else is fresh and thinly sliced, as you can see in the photo. It all cooks and the flavors meld so nicely in the foil packet! You can add more spice if you want or less if that suits you better. It’s very easy to individualize each packet for the person.
Just a perfect meal anytime of year but especially during the summer months. It’s quick and easy and fool proof. Try it and let me know what you think!
Low Country Boil Packets
Author: Patti Peterson
Recipe type: Mains
- 1½ lb. large Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 2 Smoked Andouille Sausages, thinly sliced
- 2 ears Corn, each cut crosswise into 4 pieces
- 1 lb. Red Potatoes, chopped into 1-in pieces
- 2 tbsp. EV Olive Oil
- 1 tbsp. Old Bay Seasoning
- 1 Lemon, sliced into thin wedges
- 4 tablespoons Butter
- Kosher salt
- Freshly ground Black Pepper
- 2 tablespoons chopped fresh Parsley Leaves
- Preheat grill over high heat.
- Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
- Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
- Serve immediately.
Serving size: 1 Calories: 540 Fat: 26g Saturated fat: 8g Unsaturated fat: 8g Carbohydrates: 35g Sugar: 4g Sodium: 1120mg Fiber: 4g Protein: 40g Cholesterol: 230mg
Doesn’t that look just scrumptious? Well, it is! And it’s cool and refreshing and yes, it’s dessert! A wonderful Key Lime Pie Martini. I’ve always wanted to make one and finally did. I love key lime ANYTHING! And when having a key lime pie isn’t feasible, this is the next best thing!
Try one this weekend.
Live it up and drink it down!
Key Lime Pie Martini
Author: Patti Peterson
Recipe type: Libations
- 2 ounces Vanilla Vodka
- ½ ounce Ke Ke Key Lime Pie Cream Liqueur (or Rose's Lime Juice)
- 2 tablespoons Cream of Coconut (I used Coco Real Cream of Coconut)
- 1 ounce Pineapple Juice
- 1 ounce Half and Half
- Graham Cracker Crumbs
- Rim a glass with lime juice, then with graham cracker crumbs.
- Fill a martini shaker with ice and put the remaining ingredients in it. Shake thoroughly. Strain into prepared martini glass. Garnish with fresh whipped cream and lime zest.