RECIPES: The Cooking Mom

Ingredients : Mac-n- cheese mini's


1/2 cup dry Italian seasoned bread crumbs
8 ounces elbow macaroni, cooked al dente
2 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, melted
2 large eggs, beaten
1 1/4 cups milk
1/2 cup sour cream
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup Panko Japanese breadcrumbs

Directions:

Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray. Sprinkle muffin cups with Italian breadcrumbs. Shake out the extra breadcrumbs so that the cups are just lightly coated. In a bowl whisk eggs and milk together. In a big bowl, mix butter, 1 1/2 cups of cheese and sour cream into the hot macaroni. Next stir in egg mixture, mustard and a little salt and pepper. Stir to combine. Spoon macaroni mixture into muffin cups. Top each with a little of the remaining cheese and then panko breadcrumbs. Bake for 15-20 minutes or until bubbly. Allow them to cool a bit before serving, Use a knife and spatula to remove mac ‘n cheese mini from tins.

Ingredients: Cheesecake cupcakes

Crust:
3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoon butter, melted

Filling:
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/4 teaspoon vanilla
1 egg
Fresh berries or 1 cup canned pie filling

Directions:
Preheat oven to 325 degrees. Line a 6 cup muffin pan with foil cupcake liners. In a medium bowl, mix together the graham cracker crumbs, sugar, and butter until combined. Divide crumb mixture evenly between the 6 muffin cups. Press mixture down firmly in the cup to form crust. Bake for about 5 minutes.

While crusts are baking use a mixer to beat together the cream cheese, sugar, lemon juice, and vanilla until fluffy. Beat in the egg. Spoon the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees for 15 to 20 minutes or until cheesecakes are set. Cool completely in pan before removing. Refrigerate until ready to serve. Top with fresh berries or pie filling if desired before serving.

Makes 6 cupcake cheesecakes.


Ingredients: Ham-n-cheese egg cups
12 eggs
1/4 cup milk
1 cup diced ham
1 cup shredded cheese (your choice Swiss, cheddar, whatever)
1/4 cup chopped scallions (optional)
Salt and pepper

Directions:
Preheat oven to 350° degrees. Generously spray a 12-count muffin tin with cooking spray. Whisk together the eggs and milk. Stir in the ham, cheese and scallions, and a little salt and pepper if you like. Use a soup ladle or ice cream scoop and fill each muffin cup. Bake for 15 to 20 minutes or until eggs are cooked. Remove egg cups from pan.



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