Saturday, March 24, 2012

Two Recipe Saturday

Mac n' Cheese Soup

1 1/2 cups dry elbow macaroni (6 ounces)
1/2 cup minced onions
1/4 cup minced celery
2 Tbsp. unsalted butter
1/3 cup all-purpose floud
1/2 cup dry wine
2 cups low-sodium chicken broth
1 tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 cups whole milk
4 cups shredded sharp Cheddar
1 Tbsp. fresh lemon juice
salt to taste
1/4 cup Jack Cheese
2 Tbsp. minced fresh chives

1. Cook macaroni in a pot of salted water according to package directions; drain and set aside.

2.  Sweat onion and celery in butter in a large saucepan over medium heat until soft, about five minutes.

3.  Stir in flour to coat and cook one minute.  Deglaze with wine and simmer until nearly evaporated.  Stir in broth, mustard, nutmeg, and cayenne.  Simmer until slightly thickened, five minutes, then whisk in milk and warm through.  Do not let boil or base may become grainy.

4.  Add cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup.  Stir in macaroni, lemon juice, and salt; remove from heat.

5. Combine jack cheese and chives in a small bowl. 

Chocolate-Peanut Cheesecake Bars

1 package (17.5 ounces) peanut butter cookie mix
1/4 cup butter, melted
1 cup chopped salted peanuts
2 packages (8 ounce each) cream cheese, softened
1 cup sugar
2 eggs, beaten
1 tsp. vanilla extract

4 ounce semisweet chocoalte, chopped
1/2 cup heavy whipping cream

1.  Combine cookie mix and butter in a large bowl; stir in peanuts.  Press onto the bottom of a greased 13 x 9 baking pan.  Bake at 350 degrees for 10-12 minutes or until edges are lightly browned.  Meanwhile, beat cream cheese and sugar in a large bowl until smooth.  Add eggs and vanilla; beat on low speed just until combined.  Pour over crust.

2.  Bake for 15-20 minutes or until center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate for at least two hours.

3.  Place chocolate in a small bowl.  Bring cream just to a boil in a small saucepan.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about forty minutes.  Spread over top.  Refrigerate until firm.  Cut into bars.  Refrigerate leftovers.

I got a nice NAP in, and did some reading for one of my classes.  Bring on the Indian Tacos and fun with friends!

1 comment:

ChiTown Girl said...

You've been quite the little cookin' fool lately, haven't you? ;-)

I'm sure Ben and his tummy have been loving every bit of it!!