Truffle parmesan mac and cheese muffins
This recipe puts a fun twist on this classic dish and Andrea Correale, president of Elegant Affairs Caterers, says it is easy to prepare and delicious.
Yield: 12 servings
- 2 cups uncooked elbow macaroni
- 1 tablespoon butter
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cup Parmesan cheese
- 1/2 cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon to 1 teaspoon truffle oil
- Preheat the oven to 350 degrees F.
- Grease a muffin tin with nonstick cooking spray.
- In a small bowl, mix the bread crumbs, olive oil and salt.
- Cook the elbow macaroni for about 8 minutes; they should still be a little bit firm; remove from the heat, drain and place in a pan.
- Stir in the butter and egg until pasta is evenly coated.
- Reserve 1/2 cup of sharp cheddar cheese and stir the remaining cheddar, Parmesan, milk, mozzarella and truffle oil into the pasta. Spoon into the prepared muffin tin.
- Sprinkle the reserved cheese and the bread crumb mixture over the top; bake for 30 minutes.
"This recipe is a less sweet variation of the traditional party meatball," says Glenna Tooman, owner of Memory Makers Event Planning in Boise, Idaho. "It is particularly appreciated by those who need to watch their sugar intake. I sometimes serve this as part of a Mexican-themed party."
- 2 cups cornbread crumbs
- 1 1/2 pounds ground beef or turkey
- 20-ounces enchilada sauce, divided
- Salt and pepper to taste
- 4-ounces Mexican cheese, finely grated
- Preheat oven to 350 degrees F.
- Mix the cornbread, ground meat, 1/2 cup of the enchilada sauce, salt and pepper.
- Form into meatballs about 1-inch in diameter; place on a jelly roll pan or another large shallow pan.
- Bake 20 minutes, or until meatballs are browned and fully cooked. Shake the pan once or twice to allow the meatballs to brown evenly.
- Meanwhile, heat the remaining enchilada sauce until very warm, but not boiling.
- Drain the meatballs and place in a chafing dish or slow cooker; stir in the warmed sauce and sprinkle with the cheese. Serve with toothpicks.
Note: If desired, for more "kick," 1/4 teaspoon chili powder may be added to the ground meat mixture.
Sloppy joe fondue
Serving size: 15 to 20 guests
"If you like sloppy joes, you will like this recipe," says Tooman.
- 1 pound ground beef
- 1 package sloppy joe seasoning mix
- 6-ounce can tomato paste
- 2/3 cup water
- 1/3 cup celery, chopped
- 1/4 cup green pepper, diced
- 1 loaf French bread
- Brown the ground beef in a frying pan; drain well.
- Stir in the seasoning mix, tomato paste and water, mixing well; add the celery and green pepper; bring the mixture to a boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally until all of the liquid is absorbed and the celery and green pepper are tender. Pour into a fondue pot.
- Cut the French bread into cubes.
- Use skewers to dip the bread into the sloppy joe mix.
"Don't tell anyone this is almost fat-free and they'll never know!" says Kim Bensen, author of Finally Thin! "It rivals any artichoke dip at any restaurant out there."
- 1 can artichokes in water, cut up
- 1/2 cup Smart Beat® mayonnaise*
- 1 onion, chopped
- 4-ounces Jarlsburg light cheese, cut into small pieces
- 8-ounces fat-free mozzarella cheese, shredded
- Mix all ingredients together and pour into a small casserole or stoneware dish; bake at at 375 degrees F for 25 to 30 minutes, until cheese melts and bubbles.
- Serve with Kim's Light Flat Bread Chips or low-fat crackers
Crab stuffed mushrooms
- 1 can white crab meat
- 1/2 small white onion, diced
- 1 clove garlic, crushed
- 2 tablespoons mayonnaise
- Dash hot sauce (optional)
- 24 very clean small white mushrooms
- 1/2 cup finely grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Mix together first 5 ingredients, stirring well to incorporate.
- Wipe the mushroom caps with a damp paper towel to remove dirt and pull out mushroom stems to make a hollow space.
- Put a teaspoon of crab stuffing into each mushroom, scatter with Parmesan cheese.
- Bake 15 to 20 minutes, or until cheese is melted and bubbling.
Recipe courtesy of Phyllis Harber-Murphy, CAP, MOS.
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