Mac-n-Cheese Muffins

Mac-n-Cheese Muffins

Ingredients:

1 package of Kraft macaroni and cheese

1/2 teaspoon garlic powder

1 cup shredded mozzarella cheese

1/2 package of sliced pepperoni, cut into quarters

1 cup pizza sauce for dipping


Directions:

Preheat oven to 350 degrees.

Grease a 12 muffin tin.

Prepare macaroni and cheese as directed on the box, except stir in garlic powder in addition to the cheese.

Once prepared, remove from heat and stir in grated mozzarella cheese and pepperoni.

Spoon macaroni and cheese mixture evenly into prepared muffin tins.

Bake for 17-20 minutes or until golden brown around the edges. Cool for at least 5 minutes before removing from the muffin tins. Serve with pizza sauce for dipping.

Light Crab Bisque

Light Crab Bisque

Ingredients:

1/4 cup butter

1/2 cup frozen chopped onion

1 tsp garlic minced

1/4 cup flour

1/4 cup Pinot Grigio

1 14.5 oz diced, canned tomatoes

3 cups water

1 cup Pinot Grigio

1 cup fish stock

12 oz lump crabmeat, cleaned

1 1/2 cup 2% milk

salt and pepper to taste

1 tsp paprika

1/4 cup flour

4 oz shredded Monterey Jack cheese


Directions:

Melt butter in a large saucepan.  Add frozen, chopped onion and garlic.  Cook for 3-5 minutes.  Add 1/4 cup flour.  Next add the 1/4 cup of wine and canned tomatoes.  After mixture has thickened, slowly add water, 1 cup Pinot Grigio and fish stock.  Scoop out some of the liquid and diced tomatoes.

Blend in a blender until liquified.  Return to the pot.  Bring to a simmer.  Add the crab meat and 2% milk.  Finally, add salt and pepper to taste, paprika and 1/4 cup of flour.  Once all blended, add the shredded Monterey Jack cheese.