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
Get your mind out of the gutter!! I’m talking about a quick dinner! If so, this recipe is for you. Perfect for a quick, healthy weeknight dinner. It’s light, no creamy sauce, just chicken broth and some Parmesan cheese and garlic. But it’s tasty and did I say quick?
You can add other ingredients to suite your tastes ie cooked mushrooms, sun dried tomatoes or even canned artichoke hearts. Or whatever floats your boat.
Regardless if you use the recipe as written or add other ingredients, I’m sure you’ll love how tasty and quick (have I said that before) this recipe is. Just perfection!
Need a Quickie?
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- ½ cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- ¼ cup Parmesan cheese
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Serving size: 1 cup Calories: 191 Fat: 18.7g Saturated fat: 3.4g Unsaturated fat: 12.8g Trans fat: 1.9g Carbohydrates: 3.5g Sugar: 3.1g Sodium: 170.9mg Fiber: .4g Protein: 3.1g Cholesterol: 5.5mg
Do you ever find yourself in need of a quick, yet filling dinner that will appeal to everyone in the family or just for yourself? Well,then this is the dish!
I made it one night and fell in love. It’s definitely a meal I will make again and again. Oddly enough, it reheats quite well. I didn’t think it would with all that cheese but it most certainly did and even was a bit creamier than the first time around. Imagine that!
And it’s not expensive so if you’re on a budget, it’s a perfect meal. I thought I would miss the meat but that was not the case at all! Add a side salad and a chunk of bread and you’ll have a fulfilling meal to satisfy even the most discriminating palate.
Recipe type: Mains
- 12 oz. Spaghetti
- 2 T. Extra-virgin olive oil
- 3 Cloves garlic, minced
- ¾ C. Heavy cream
- ¾ C. Chicken broth
- ¾ C. Shredded Italian cheese blend
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. chopped fresh parsley
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and ½ cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
- Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.
Serving size: 1 Calories: 263 Fat: 17g Saturated fat: 8g Unsaturated fat: 1g Trans fat: 7g Carbohydrates: 18g Sugar: 1g Sodium: 277mg Fiber: 1g Protein: 9g Cholesterol: 40mg
Few things speak “summer” to me more than macaroni salad. It’s a great side for a picnic or even for your backyard cookout. It’s very much like potato salad, however, it’s easier as you don’t have to peel all those potatoes!
Who wants to stay in the kitchen all morning making a side item? With this recipe, you’ll be in and out in 45 minutes tops! Perfect . . . because wouldn’t you rather be outside enjoying your picnic or outside by the grill enjoying your guests? I know I would!
Try this recipe and let me know how you like it!
Author: Patti Peterson
Recipe type: Salads and Sides
- 1 pound Elbow Macaroni Noodles
- 2 Eggs boiled, peeled and chopped
- 1 cup Mayonnaise
- 4 tablespoon Sweet pickle finely chopped
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Yellow mustard
- Cook macaroni according to package directions. Drain. Boil and peel eggs. Place macaroni in a large bowl. Add mayonnaise, sweet pickles, onion powder, salt, pepper, and yellow mustard. Mix well. You may need to add more mayonnaise, depending on your preferences. Add chopped eggs. Lightly toss. Chill!
- Remember, if serving the next day, you will likely need to add more mayonnaise before serving because the noodles will soak up the mayonnaise as it sits.
Serving size: ½ cup Calories: 353 Fat: 10g Saturated fat: 2g Unsaturated fat: 5g Trans fat: 3g Carbohydrates: 61g Sugar: 4g Sodium: 1899mg Fiber: 1g Protein: 6g Cholesterol: 56mg