Tag Archives: Entertaining

Fried Mac & Cheese Balls

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Fried Mac & Cheese Balls
makes 8 balls

2 tablespoon unsalted butter
2 tablespoon flour
3/4 cup half and half
1 teaspoon kosher salt
1/2 teaspoon sugar
1 packed cup leftover mac & cheese
1/2 cup flour
1 beaten egg
1 cup panko (you can also use regular bread crumbs)

pecorino or parmesan cheese for serving (Optional)

Melt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps. Return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning. When the sauce is thick and bubbly, remove the pan from the heat and add the mac & cheese. Stir to combine, then taste for salt and adjust as needed. Cool to room temperature, then place the mixture into the fridge to harden.

Once the macaroni mixture has cooled, it will be very firm. Use a spoon to scoop out a 1 1/2″ ball, then roll it between your hands to make it round, pressing down a bit to remove any air pockets. You should be able to make about 8 balls.

Add about 2 inches of oil into a heavy bottomed pot. Turn the heat onto medium high, and watch for the temperature to reach about 320 degrees F. In the mean time, get 3 shallow bowls out, and put the flour in one, the egg in another and the panko in the third. Roll each ball in the flour to coat evenly, then in the egg (make sure it’s well coated with egg or the panko won’t stick). Lastly, drop the balls in the panko and roll around to coat evenly.

Line a wire rack with paper towels to place the balls on once they’re fried. Fry each ball, rolling them around so they brown evenly until they are golden brown and crisp. Transfer the fried mac and cheese bals to a paper towel lined rack and let them drain. Let them cool for a minute before serving, then top with plenty of grated cheese.

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Baked Mac & Cheese Balls

A healthier alternative to the fried one I found

Linzer's Kitchen

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My best friend is having Super Bowl party and asked me to make something yummy! I never made these before, but I figured it couldn’t be that difficult, right?

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You will need:

  • 6 tbsp butter
  • 1/2 cup milk
  • 1 family size box of macaroni and cheese (I used Kraft)
  • seasoned panko breadcrumbs
  • 1 package shredded mexican cheese
  • flour
  • eggs

Start cooking the macaroni according to the box directions.

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Drain the macaroni, add milk, butter and cheese powder

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Mix the macaroni and add the shredded cheese

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Give it a stir and you will see all the cheese melt.

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Place in a tupperware and place in the refrigerator overnight.

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The next morning, take the mac and cheese out of the fridge. Using an ice cream scooper, form large golf ball sized balls. Then place back in the fridge.

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Next you will make three bowls: one with flour, one with two eggs and…

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Sugar Shack Maple-Walnut Cheesecake

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Recipe and Photo by: Kraft

PREP: 0 hr(s).20 min / Total: 6 hr(s).10 min
SERVINGS: 16 SERVINGS, 1 PIECE (74 G) EACH

RECIPE TAGS: Cheesecakes Entertaining Occasions  Entertaining Occasions

What you need
16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)
1/4 finely chopped cup walnuts
1/3 cup butter, melted
3 (250 g each) pkg. Philadelphia Brick Cream Cheese, softened
3/4 cup maple syrup, divided
3 eggs
2 Tbsp. walnut pieces

Make It
Combine first 3 ingredients; press onto bottom of 9-inch springform pan.

Beat cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Drizzle with remaining syrup just before serving; top with walnut pieces.

Kraft Kitchen Tips

MAKE AHEAD
Cheesecake can be made ahead and frozen. Just prepare, bake and cool as directed. Do not add toppings. Wrap tightly in plastic wrap and freezer-weight foil; freeze up to 2 months. Remove from freezer the day before serving and place in the refrigerator to thaw. Add toppings just before serving.

SIZE-WISE
Dessert can be part of a balanced diet, but remember to keep tabs on portions.

Source:
Kraft Canada

Saltine Cracker English Toffee | Christmas Crack

 

Adapted from: http://www.sixsistersstuff.com/2012/12/saltine-cracker-english-toffee.html

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For a festive seasonal twist you could sprinkle crushed candy canes in place of nuts

I know that this recipe sounds a little strange, but I promise you… it is so addicting!
It is so easy to make (simple ingredients and it only takes a couple of minutes) and it is the perfect treat for a holiday party or neighbor gift. People will not believe you when you tell them that it’s made from saltine crackers!

Saltine Cracker English Toffee


Ingredients:
40 salted saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
2 cups milk chocolate chips (or mint, butterscotch flavor, white chocolate)
1 cup chopped nuts (crush candy canes, or M&M’s, sprinkles…you can use whatever kind you like)

Directions:
Preheat oven to 400 degrees.
Line a large cookie sheet pan with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes WITHOUT STIRRING. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 5-7 minutes.

Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).

Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the freezer for about 20 minutes to help it set up quickly). Break the toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.

Recipe adapted from AllRecipes