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hili Mac Cup Concoction: Use a regular muffin pan to bake mac and cheese cups – a fun twist on the kids’ favorite. The macaroni cups are the perfect chili topper for a hearty fall favorite.

Mac and Cheese Cups with Chili Makes 24 servings

• 2 Tablespoons butter • 1/4 Cup all-purpose flour • 2 Cups milk • 8 Ounces white American cheese, shredded

• 1 Package (8 ounces) Monterey Jack cheese, shredded • 1/4 Teaspoon onion powder • 1/4 Teaspoon dry mustard

• 1/4 Teaspoon ground black pepper • 1 Package (16 ounces) elbow pasta, cooked and kept warm • 2 Cans chili, 25 ounces each

Heat oven to 350°F. Prepare two muffin pans with vegetable pan spray. In large pan, melt butter over medium heat. Stir flour into butter and cook 2 minutes on medium heat, stirring constantly. Gradually whisk milk into flour mixture and cook until thickened, stirring constantly. Reduce heat to low and stir in cheeses, onion powder, dry mustard and pepper. Stir in cooked pasta. Divide evenly into prepared pans. Bake 15 minutes or until bubbly. Cool in pans 15 minutes. Meanwhile, in saucepan, heat chili according to package directions. Serve each macaroni cup on top of 1/4 cup chili. Tip: To make ahead, refrigerate macaroni and cheese cups in muffin pans after baking. When ready to serve, remove from pans and microwave 30 to 45 seconds each until heated through.


andy Corn Craze: Halloween wouldn’t be the same without candy, especially candy corn. Wow guests with your inventive use of the iconic Halloween flavor.

Candy Corn Cupcakes Makes 2 dozen cupcakes

• 1 Package (16.25 ounces) white cake mix • Egg whites, water and vegetable oil to prepare mix • 17 Drops Wilton Orange Color Right Performance Color • 3 Drops Wilton Yellow Color Right Performance Color • Package (10 ounces) Wilton Limited Edition Candy Corn Candy Melts Candy

• 1/4 Cup heavy whipping cream • 2/3 Cup solid vegetable shortening • 2 Tablespoons honey • 1 Teaspoon Wilton Imitation Clear Vanilla Extract • 2 Cups confectioners’ sugar • Candy corn for garnish, optional

Heat oven to 350°F. Prepare muffin pans with baking cups. In large bowl, beat cake mix, egg whites, water and colors with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Divide batter evenly among baking cups, filling about 2/3 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid. In medium microwave-safe container, combine Candy Corn Candy Melts Candy and heavy cream. Microwave at 50 percent power 1 minute. Stir. Microwave on half power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Cool slightly. In large bowl, beat shortening with electric mixer until light and fluffy. Add Candy Melts mixture and beat until smooth. Beat in honey and vanilla. Gradually add confectioners’ sugar and beat until light and fluffy. Pipe or spread onto cooled cupcakes. Top with candy corn, if using. Source: Family Features l OCTOBER 2015


Profile for absolutely! Memorial Magazine

October 2015 - Absolutely Memorial Magazine  

Community magazine absolutely highlighting the people, events, happenings, businesses and town of Memorial Area, Texas.

October 2015 - Absolutely Memorial Magazine  

Community magazine absolutely highlighting the people, events, happenings, businesses and town of Memorial Area, Texas.