When its pizza night at out house we know what to do….we pour our glass of Merlot….after we make sure the Merlot is perfect then we make our pizza…I buy pizza pie shells or plain pizzas and add my toppings…
Kale or spinach
Place all ingredients on the pizza crust….place in pre heated oven at 400* until it is ready for the table or about 20 minutes….have another glass of Merlot while you wait and then serve….
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1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked
¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste
24 count mini muffin tin
Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don’t stop at al dente, the pasta will not continue to cook through when molded into muffin form.)
Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.
Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.
Liberally grease mini muffin tins.
Spoon the mac n’ cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.
Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.
These muffins are totally awesome!!! Totally!! Great for school lunches,also:)))
Original recipe makes 16 servings
1 pound lean ground beef
1 onion, chopped
1/2 medium head cabbage, shredded
1/2 (1 ounce) package dry onion soup mix
1 (8 ounce) package mild Cheddar cheese, sliced
black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
butter flavored cooking spray
1/4 cup margarine, melted
- Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
- Roll one loaf of bread dough into a 16×8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
- Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.