I see pickled veggies on restaurant menus all the time but I hadn’t tried making them because I was intimidate by the pickling process. I assumed it involved a labor intensive canning technique for which I’d need to buy a bunch of new tools, only to find them gathering dust in my hobby graveyard. I was completely wrong. Continue reading “Quick Pickled Red Onions”
I make this recipe often for parties because Mac & cheese is a dish that everyone loves. This version has great flavor and texture. It works well as side dish or even as a main course with a big salad. The best part is that it can be prepped ahead and then combined in a slow cooker with very little effort. Enjoy!
Mise en place
6 cups pasta, uncooked (~1.5 lbs)
6 Tbl unsalted butter
16 oz Velveeta cheese, cubed
2 1/2 cups shredded sharp cheddar cheese
2 tsp Dijon mustard
2 cups milk (1 pint = 16 oz)
1 cup heavy cream (1/2 pint = 8 oz)
2 tsp salt
1/2 tsp pepper
- Cook pasta in salted boiling water for 5 minutes, drain and place in the slow cooker or chill for later assembly.
- Add the remaining ingredients to the pasta and stir until well combined.
- Cook on high for 1-2 hours (or until melted through) stirring every 15 min
- Adjust the seasoning to taste.
I’ve been making these cookies a lot lately and they are always a hit anywhere I bring them. Imagine a cupcake colliding with a cookie. The soft sugar cookie combined with the fluffy vanilla frosting make for a blissful combination. The only frustrating part is that they don’t stack well, but the flavor and texture makeup for any packing misfortunes.
Mise en Place:
1 box white cake mix (with pudding in the mix)
2/3 cup cake flour (you can use A.P. if that’s all you have)
2 large eggs
1/3 cup canola oil
2 T sour cream
- Preheat oven to 350 degrees
- In a large bowl sift together flour and cake mix
- In a small bowl mix eggs, oil and sour cream.
- Add egg mix to flour mix and beat until combined.
- Chill for about an hour
- Scoop, roll, press onto a baking sheet
- Bake until you see the slightest hint of brown on the edge (about 10 minutes but every oven is different so you’ll have to check. You want them soft.)
- Cool completely before frosting.
While the cookies bake make the frosting.
1 ½ stick unsalted butter, softened
3 c. powdered sugar
Pinch of salt
2 t. vanilla (or more)
Milk/cream to thin out (shouldn’t be necessary if butter is soft enough, sometimes I just add a bit more vanilla to adjust)
- Whip it like crazy until nice and fluffy
- Spread onto the cookies.
- Add sprinkles right after you frost.