As a Wisest Kid Ambassador, my kid picked to make the Mini Macaroni & Cheese Cups. Everyone loves mac and cheese – who doesnt love these its CHEESE and PASTA – that’s like not liking ice cream!
Ok back on point… ARE YOU READY!?
Mini Macaroni & Cheese Cups Recipe
What You’ll Need
Vegetable cooking spray (we used olive oil instead)
3 tablespoons plain dry breadcrumbs
1 teaspoon butter, melted
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/8 teaspoon ground black pepper
2 cups rotini or medium shell-shaped pasta, cooked and drained
1 cup shredded Cheddar cheese (about 4 ounces)
How to Make It
- Heat the oven to 400°F. Spray 8 (2 1/2-inch) muffin-pan cups with the cooking spray and lightly coat with 1 tablespoon of breadcrumbs. Stir the remaining breadcrumbs and the butter in a small bowl.
- Stir the soup, milk, black pepper, rotini and 3/4 of the cheese in a medium bowl. Spoon about 1/3 cup rotini mixture into each muffin-pan cup. Sprinkle with the remaining cheese and breadcrumb mixture.
- Bake for 20 minutes or until the rotini mixture is hot and bubbling. Let stand for 10 minutes before removing the minis from the pan.
Tis the night before Thanksgiving and everyone is asleep but you just noticed your heading to a family/friends place for Thanksgiving and bringing flowers or wine isnt enough… so I’m here to help you (well really Campbell’s soup is helping me help you but no matter) The Wisest Kid is here to help.
You can get Campbell’s soup pretty much anywhere — food markets (they might be crazy with last minute shoppers), drug stores (I love these places for quick supplies that you’ll need) and gas stations (only if your really lazy or desperate). Pretty much you can get all the supplies at the drug store (like CVS or Duane Reade) other then the green beans those you really might need to run into the market for…
I’ve got you covered with a dish that takes only 40 minutes to make… SWEET!
Green Bean Casserole
What You’ll Need
- 2 cans (10 3/4 ounces each) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
- 1 cup milk
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans
- 2 2/3 cups French’s French Fried Onions
- 1 – Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
- 2 – Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- 3 – Bake for 5 minutes or until the onions are golden brown
OK pretty sweet right? You can get plenty more idea overs at the Wisest Kid in the Whole World or connect with him directly, visit him on Facebook, @TheWisestKid #AskWisestKid and on www.WisestKid.com.
I dont know about you but I’ve really enjoyed the last few weeks of sharing these posts about the great commercials of Milk Verse… Who knows maybe they’ll make it into a web game ala mortal kombat style. But let’s bring it back to the basics…
Since breakfast is a super important time of day to enjoy protein (and get that brain working) – check out these awesome Protein Fight Club recipes found on TheBreakfastProject.com – here’s my pick.
Protein-Packed Berry Burst Smoothie
- 1 packet – plain instant oatmeal
- ½ cup – fat free or lowfat milk
- ½ cup – strawberries, hulled, chopped
- 1 tablespoon – honey
- 1/8 teaspoon – ground cinnamon
- 1 tablespoon – walnuts, chopped
Directions: Combine first five ingredients in the carafe of a blender. Cover and refrigerate overnight. In the morning, blend the mixture until smooth. Top with chopped walnuts.
Makes 1 serving (4 ounces milk per serving)
Nutrition: 280 calories; 7 g fat; 0 g saturated fat; 0mg cholesterol; 10 g protein; 50 g carbohydrates; 5 g fiber; 80 mg sodium; 250mg calcium (25% of daily value). Nutrition figures based on using fat free milk.
Pretty Tasty if you ask me!
Love the oatmeal cookie – I really do — yah my wife loves chocolate chip but give me an amazing oatmeal raisin cookie and I’m set for lunch most days. A few days ago I wrote about how Quaker finally came out with pre-packed oatmeal cookies.
Here are some really interesting facts (interesting enough I’m sharing them).
- The Oatmeal Cookie was originally invented in the late 1800sduring Rome’s attempts to conquer England.
- Two of the most famous fans of oatmeal cookies are Susan Sarandon and Bethenny Frankel.
- Oatmeal cookies are the second most popular cookie.
- Oatmeal cookies have heart health benefits [from oats]. More than 37 studies have shown that eating oatmealdaily as part of a diet low in saturated fat and cholesterol may help reduce the risk of heart disease.
- Seventy-five percent of U.S. households have oatmeal in their cupboard.
- Americans consume roughly 2 billion cookies a year although some reports will say about 300 cookies per person a year.
- After more than 100 years after the first Quaker Oatmeal Cookie recipe appears on packaging, Quaker finally makes two new and delicious kinds of oatmeal cookies. (see this post about that)
For those that love to cook – try this on for size.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup butter (softened)
1 cup sugar
1 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups quaker oats
1 ½ cups chocolate chips or raisins
Step 1: Preheat the oven to 350 degrees. In a mixing bowl put the flour, baking soda, baking powder & kosher salt. Set aside.
Step 2: Beat together on low speed, butter, sugar, brown sugar, eggs & vanilla. Raise the beating speed & beat together until fluffy.
Step 3: Stir in the flour mixture into the butter mixture until no flour is visible. Stir in oats and chocolate chips/raisins.
Step 4: Fill a cookie scoop or a tablespoon with dough. Drop one by one onto a greased cookie sheet. Bake 10-12 minutes until golden but still moist inside. Remove from the oven and let sit.
Eat when cooled.
Sooo go on a celebrate a national heart healthy snack day!
This post was sponsored by Quaker Oats – but no matter – I still love oatmeal cookies.
While in Texas a couple of weeks ago my sister in law Kari broke out dessert that she cooked which was this amazing Key Lime Pie (YUM and DROOL just thinking about it) after a few people on facebook commented on a post asking for the recipe (or more like begging and pleading) I would like to share an amazing and super easy to make Key Lime Pie recipe (THANKS KARI!)
here it is:
1 (14 oz) can sweetened condensed milk
3 egg yolks
1/2 c. Lime juice
1/2 c. Heavy whipping cream
Zest from one lime
1 9-inch Graham cracker crust
Combine milk, egg yolks, lime juice, whipping cream, and lime zest.
Blend until smooth.
Pour filling into pie crust and bake 15 min at 350 degrees.
Let stand 10 minutes at room temperature, then refrigerate.
Top with whipped cream (if that’s you’re thing).
And Enjoy! 🙂 it’ll make those hot summer nights melt away!