Sunday, October 4, 2009
mmm...macs, meatpies & mini-cakes
It's been a busy yet productive week and I have been meaning to post this from last weekend.
We celebrated our 35th anniversary (yes I was married at age 4) and we also celebrated my father-in-laws birthday. We always offer them the choice of going out or to cook something at home.
My father-in-law opted for home cooked, which meant a day in the kitchen. But I made the most of it and decided to get creative with it. You know if you have lemons...blah, blah, blah.
Anyway ~ I saw a recipe for spicy meat pies on the food channel one day and decided to try them. They looked like fun and sounded tasty. Everyone loved them.
I then needed a simple side dish and so whipped up the macs& cheese recipe from my friend Marti. Oh-oh, come to think of it, I believe I promised you this recipe a while back, so look at the end of this post for the recipe - no really.
Then I decided to make a cake, then thought maybe cupcakes would be fun, then decided mini-cakes would be even more fun!
I baked the cake (devils food) in a larger then normal pan and adjusted the baking time so it wouldn't burn. After the cake cooled I cut it into about 3" squares. Then I made little individual layer cakes. I put cream cheese frosting in the inside, frosted the outside with chocolate, and then frosted the tops with cream cheese frosting and sprinkled them with grated dark chocolate.
I don't think I will win any awards for my frosting skills.
No, this is not a low cal meal but tomorrows will be.
So here is the super easy yummy macs & cheese recipe.
CAUTION; could become habit forming - use with care
Marti's Macs & Cheese
1 can cream of mushroom soup (undiluted)
1 large jar of Cheese Whiz - yes I said Cheese Whiz (I think the jar is 12 oz. )
6 oz. milk
2 cups of elbow or small shell macaroni (measured uncooked)
1/2 cup bread or cracker crumbs - I used both because I ran out of bread crumbs
2 T. melted butter
Cook the pasta til al denté. Drain and rinse under cold water.
Spray a 2 qt. casserole (I used a 1-1/2 qt.and it bubbled over) with cooking spray.
Mix the Cheese Whiz, soup and milk together in the casserole. Add the cooked pasta and mix well. Bake in a 350 degree oven til bubbly and golden. About 40 minutes or so. Mix the bread crumbs and butter and sprinkle over the top about 10 minutes before it's done. (so after about 30 minutes)
That's it...told you it was easy and it's a crowd pleaser too.
Now off to nibble on some celery...... crunch, crunch, crunch