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.
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!
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!