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
This scrumptious concoction truly needs no introduction. I mean, honestly, what isn’t appealing about chocolate, peanuts and vanilla ice cream? It’s definitely a win-win dessert and a crowd pleaser. And it’s kid friendly to boot! And it’s frozen! During the hot summer months, who doesn’t want something frozen to cool the taste buds?
The only thing I might do differently next time? I might decrease the amount of vanilla ice cream to half of a half gallon, freeze that layer, and then add a similar size layer of strawberry ice cream! Now, wouldn’t that be the bomb! A Neapolitan peanut square!
And I have just the Strawberry Ice Cream recipe forthcoming! It would be perfect but even store bought would do. It’s funny, I’ve made this recipe a few times (and it is always the best, as is) and I just thought of adding a Strawberry Ice Cream layer the other day. Wonders never cease, huh?
Frozen Chocolate Peanut Squares
Author: Patti Peterson
Recipe type: Sweet Endings
- ¾ cup butter
- 2 cups vanilla wafer crumbs
- 2 cups powdered sugar
- 3 eggs
- 6 ounces semisweet chocolate chips
- 1½ cups peanuts, dry-roasted
- ½ gallon vanilla ice cream; slightly softened
- Melt ¼ cup of the butter. Mix into wafer crumbs and press evenly over the bottom of a 9 x 13 pan. Chill crust.
- In a large bowl, beat the remaining butter (1/2 cup) with powdered sugar until creamy. Beat in eggs one at a time. Then beat in melted chocolate until well blended. Fold in 1 cup chopped peanuts. Spread evenly over chilled crust. Freeze until chocolate mixture is firm (at least 30 minutes).
- Spread softened ice cream evenly over top. Sprinkle with remaining chopped peanuts. Cover and freeze and 12 hours.
- Let stand at room temperature about 5 to 10 minutes before cutting to serve.
Serving size: 1 Calories: 405 Fat: 21.3g Saturated fat: 8.3g Unsaturated fat: 7.8g Trans fat: 2.5g Carbohydrates: 51g Sugar: 49.6g Sodium: 228mg Fiber: 1.4g Protein: 5.3g Cholesterol: 65.5mg