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Beecher's "World's Best" Mac & Cheese

Beecher's "World's Best" Mac & Cheese
We came up with this recipe when we opened Beecher's. We wanted to show our customers that you can cook with and eat great cheese every day, and this killer mac and cheese uses two of our cheeses with a background hint of garlic powder and chipotle pepper. We've already won the vote for Seattle's best Mac and Cheese, but the tens of thousands of people a year from all over the world who eat it in our store tell us it's the world's Best. serves 4 as a side dish SAUCE 2 tablespoons unsalted butter 3 1/2 tablespoons all-purpose flour 1 1/2 cups whole milk 7 ounces Flagship cheese, grated (about 1 3/4 cups) 1 ounce Just Jack cheese, grated (1/4 cup) ½ teaspoon coarse salt ¼ to ½ teaspoon chipotle chili powder 1/8 teaspoon garlic powder PASTA 6 ounces penne pasta (about 3 ¼ cups) 1 ounce (1/4 cup) Flagship cheese, grated 1 ounce (1/4 cup) Just Jack cheese, grated ¼ to ½ teaspoon chipotle chili powder Instructions Preheat oven to 350F. Bake, uncovered, 20 minutes.

Caramel Apple Pie Cupcakes « The Craving Chronicles It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. Ingredients Directions Like this:

Strawberry Margarita Jell-O Shooters Strawberry Margarita Jell-O Shooters Margarita Jell-O Shooters ~ A fun farewell to summer and a festive edition to your Sunday football tailgate party or gatherings. For another Jello shooter variation like this one, check out my Lemon Drop Jello Shooters cut into the shape of lemon wedges and my Rocky Candy Shooters shaped just like the rock candy you loved as a kid. Strawberry Margarita Jello Shooters As many of you know, my Lemon Drop Jell-O Shooters are my issued dish from my girlfriend who holds the annual tailgate kickoff amongst our friends. Now that we can finally make the next one in two weeks, she has again requested Jell-O shooters. That being the case, I opted to try what you see here. Besides how cute and fun are these? Printthis recipe Saveto recipe box Yield: Makes 24-30 Shooters Ingredients: 24-30 Strawberries Margarita Mix 1 box Strawberry Jell-O8 ounces tequila, preferably reposado or blanco6 ounce CointreauSalt for garnish Directions: Strawberry Prep: A few notes: Leave a Comment

Tailgate Heros: Bacon Wrapped Tater Tots Be forewarned. If you make these,they will disappear quickly! But that's okay. Tailgating is all about sharing food and good times, right? Bacon Wrapped Tater Tots Makes 4 appetizer servings 16 frozen tater tots 8 slices THIN bacon, cut in half sideways 2 Tbsp turbinado sugar 1 tsp season salt ¼ tsp cayenne pepper Mix the sugar, salt and cayenne pepper together thoroughly. Sprinkle about half of the rub on top of the bacon strips. Top each half strip with 1 tot and roll up. Place seam side down on a raised rack or a tray. Sprinkle the rest of the seasoning mix over the assembled tots. Preheat your oven or grill to 450f. Cook the bacon snuggled tots until the bacon turns crispy, about 20 minutes. Don't be alarmed if the bacon goes “boa constrictor” on a few of your tots and squeezes the heck out of them. Serve with your favorite BBQ sauce, spicy ketchup, or other dipping sauce. These also go great with a grilled steak burger. Perfect for tailgating or “just because”.

Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk In a large bowl, whisk together the flour, salt, and spices. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Leave a Reply

Avocado Fries I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard. I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable? Some weird fruit? Either way, I really, really, REALLY love these…veggie-fruits from heaven. Let’s count the ways, shall we? Tagged as: Aioli, Appetizer, Avocado, Fries

Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon cumin salt and pepper to taste 1. 2. 3. 4. 5. 6.

Homemade Toaster Strudel A toaster strudel is a ready-made, frozen breakfast pastry sold by Pillsbury that was introduced in the 1980s as a rival to the popular toaster treat, Pop Tarts, made by Kelloggs. While the Pop Tart has a firm crust somewhere between a cookie and pie dough in texture, a toaster strudel has a flaky outer layer, more like puff pastry dough or a croissant dough. It toasts up soft, with a gooey, hot filling, and you are supplied with a little packet of icing to drizzle on top of the pastries. With puff pastry already in my freezer, it seemed like it would be easy to put together a similar version of the packaged product that could be made entirely at home. The puff pastry dough should be rolled out fairly thin before beginning, since the toaster strudels are not thick and you don’t really want them to puff up too much; the pastries should be softer, rather than crunchier. The trick to having these turn out well was in the filling. You’ll notice that my baking instructions are for the oven.

Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version.

Cheesy Cauliflower Pancakes A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Makes 8 pancakes

How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.

Garlicky Lemon-Pepper Chicken A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients The Angry Chef’s Garlicky Lemon-Pepper Chicken Serves 6-8 as a main course. Grab your chicken.

I Am Now In The Muffin Loop I am so sick. Of myself. Do you know what I mean? I'm just fed up TO HERE with me. I feel boring, uninspired, whiny, ridiculous, apathetic, and just TOTALLY BLEH. I feel like white bread looks. Is it a stage or something? I was just going to write "I can't seem to get hooked into anything lately!" You know, I didn't have any real idea of what this ramble was going to be about but it actually came full circle for me, considering the recipe I'm going to toss out here. Let me just ask you this: have you ever had a muffin melt in your mouth? French Breakfast Muffins I never knew a muffin could be so exciting. 1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. all purpose flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milk Topping (option: cut topping in half*)1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. For the topping, mix sugar and cinnamon in a small bowl.

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