Mac and Cheese it’s wonderful as a take along for a party or picnic. It’s great for breakfast, lunch, and dinner. Oh yes, I love it for breakfast.
Most people I meet say that they don’t like the boxed powder cheese Mac and Cheese, but if they aren’t eating then who is?? Me that’s who.
Don’t get me wrong I loooooove making Baked Mac and Cheese and if I say so myself, I’m pretty damn good at it.. But I absolutely love the quick and ease of the boxed powdered mac and cheese and adding my spin on it.
So for all those who only will eat a homemade baked mac and cheese this first recipe is for you.
For everyone else keep readying. I’ve added my favorite twist to the boxed mac and cheese below.
I usually make this for a large crowd
Use the same recipe as above only instead of using a 9 X 13 pan put the Mac and Cheese mixture into a muffin pan and top with extra cheese. Bake in preheated 350 oven until bubbly.
These are just some of the ways I enjoy the boxed Mac and Cheese. Let me know below how you like to eat it or post your baked recipe to share with everyone.
Like everyone else, I’m celebrating the 4th of July with my love. I wanted to make sure that I still had a post for everyone. I’m sharing the Edible Center Piece for those who may have missed it or for that last minute dessert you want to make. Happy 4th of July Everyone!!!
While I’m not much for baking I couldn’t resist making this Cupcake Flower Pot Center Piece. Originally I was going to make this for my birthday but since my birthday and 4th of July are only a week apart why not just combine the two and make a 4th of July Edible Center Piece.
It’s so simple to make and by changing the color of the flower pot the shape of the styrofoam ball and color of frosting, you can make this for any occasion. For instance, Christmas use cone shaped styrofoam, or Easter, an egg-shaped styrofoam. Whatever the occasion make it your own.
This edible flowers cupcake centerpiece was made using mini cupcakes.
The recipe I used was a Chiffon cake recipe and makes these cupcakes so airy. The Italian Meringue Buttercream icing on top makes this a winning combination. You’ll tell yourself they’re so small I can eat more than one, two, and so on.. Don’t worry the recipe makes 72 mini cupcakes.
Flower pot any size or color
Styrofoam ball to fit in the flower pot (I used a 6-inch ball and it took 43 cupcakes to cover the ball)
Tooth pics to hold cupcakes in place
1 hr. Prep:30 min
Cook: 30 min
Recipe courtesy of Alton Brown, 2008
Makes about 4 1/2 cups of icing
Don’t let this happen to you.. use less than 2 tablespoons at a time.. Trust me.
If icing curdles, keep beating until smooth.
Separate icing into 2 bags. In one bag add as many drops of red food coloring you would like to get the color you want.
Once you have the cupcakes on the styrofoam ball where you ‘d like them, use the icing to decorate each cupcake. I know you wanted to Ice them first but trust me this way is best.
Now Enjoy your Edible Bouquet!!
Happy 4th Everyone!