Cannoli Recipe [3]

Cannoli Recipe [2]

(Source: allrecipes.com)

Cannoli Recipe [1]

1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
4. To make the filling, stir together the ricotta cheese and confectioners’ sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners’ sugar and grated chocolate for garnish when serving.

(Source: allrecipes.com)

Macaroni and Cheese Recipe (4)

Ingredients

leftover macaroni and cheese

dry bread crumbs

eggs, beaten

vegetable oil for frying

Directions

• Shape leftover macaroni and cheese into 1 and 1/2 inch balls.  Roll in dry bread crumbs.  Dip in beaten eggs and roll in bread crumbs a second time.
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• Fill a heavy duty saucepan with approximately 2 inches of vegetable oil.  You want to make sure he oil is deep enough to completely cover your macaroni and cheese balls while frying.  You should also make sure your saucepan is deep enough for the oil rising a bit when you place the mac & cheese balls in the hot oil.
• Heat the oil until a 1 inch cube of bread browns in 40 seconds  Slowly immerse 2 to 3 macaroni and cheese balls into the oil.  This number of balls will not lower the temperature of the oil drastically.  It will take approximately one minute to brown your macaroni cheese balls. 
• Once brown, remove the cooked balls from the oil and drain on paper towels.  Serve while still warm.
• These macaroni and cheese balls are not at all greasy because they are fried in hot enough oil to seal the outside immediately and not let the oil soak into the center. Oil that is not hot enough will produce greasy balls that fall apart and that really aren’t fit for eating.

(Source: macaronicheeserecipes.com)

Macaroni and Cheese Recipe (3)

1. Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish. Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.

Macaroni and Cheese Recipe (2)

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

(Source: foodnetwork.com)

Macaroni and Cheese Recipe (1)

Ingredients

• 2 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 1-1/2 cups 2% milk
• 1 cup (8 ounces) sour cream
• 8 ounces process cheese (Velveeta), cubed
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
• Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
• Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 653 calories, 46 g fat (30 g saturated fat), 143 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate, 1 g fiber, 25 g protein

(Source: tasteofhome.com)

Marshmallow Filled Cupcakes.

(Source: jamieetc.blogspot.com)

Peanut Butter Cupcakes (2)

(Source: allrecipes.com)

Peanut Butter Cupcakes (1)

(Source: allrecipes.com)