Microwavable Mac & Cheese in a Mug

I was so convinced that this recipe was not going to work, that I mocked it while I was making it. Literally, mocked it. Yep. 

The joke was on me, it worked exceptionally well. It yields a generous half-cup serving of creamy and delicious pasta that, it seems, would provide an excellent snack for hungry children when they get home from school. It’s something so easy to prepare, that they could make it themselves. I imagine that plenty of additions could be stirred into this — crumbled bacon, diced Melissa’s Roasted Red Bell Peppers, and Melissa’s Pickled Jalapeños come to mind. I do intend to experiment, but in the meantime, you might want to give it a try. Let me know how you like it, and if you come up with some interesting additions of your own. 

Microwavable Mac & Cheese in a Mug

Slightly adapted from Babble

1/3 cup elbow macaroni pasta (I used pipette)

1/3 cup water

3 tablespoons whole milk

3/4 cup pre-packaged shredded sharp cheddar cheese

1-2 drops hot sauce

Combine the pasta and water in a large, microwave-safe mug.

Microwave on high for 2 minutes; stir. (The water may overflow while it heats up. It is OK if this happens. To avoid, I used a 2-cup Pyrex measuring cup.)

Repeat this for at least 2-4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute, add one more teaspoon of water and microwave for another minute.

Remove from the microwave and stir in the milk, cheese, and hot sauce, if using. Microwave for another minute. Stir to combine and enjoy!

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If you prefer cooking pasta the old-fashioned way, but hate the bother, try this easy One Pan 30-Minute Pasta Alfredo.

This post is linked to:

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

Full Plate Thursday

This post contains affiliate links.

Slider Cupcakes

The apple didn’t fall far from the tree when it comes to my cousin, Emma. This nine-year-old soccer player is following in the footsteps of her mom, and generations of women before her, developing her talents as a baker. When her mom sent me this darling picture of the burger cupcakes that she had made for a soccer barbecue get together, I knew that I wanted to have her as a guest blogger in the hopes of encouraging other young people to join in on the baking fun.

Emma says that she got the recipe last year at Living World Church Cooking Camp. Ever since first trying them, she has been keenly interested in making them at home. “We made them first at my grandma's house just for fun, then I made them for my soccer team's swim party and BBQ,” she said, “My friends said they were the best burgers ever! At first, the grown ups didn't even realize they weren't real sliders.”

The results, as you can see, are wonderful.

Slider Cupcakes
Recipe from Living World Church Cooking Camp

1 box white or yellow cake mix
1 box brownie mix
2 cans vanilla frosting*
Red, green, and yellow liquid food coloring
Sesame seeds

Prepare cupcakes according to directions on cake mix package. When cool, slice them in half horizontally with a serrated knife to create the “bun.”

 Prepare brownies according to package directions. When cool, cut them with a 1-1/2-inch circle cookie-cutter to create the “meat.”
Use ample amounts of food coloring to mix a batch of red icing (ketchup), green icing (lettuce), and another batch of yellow icing (mustard).

Lightly dampen burger “lids” with water, and sprinkle with sesame seeds so they stick.

To create burger layers, put red icing on the bottom bun, then add the “meat,” then add the yellow and green icings, and top with the lid. Finish by using a cocktail toothpick to keep it all together.

* An equal amount of homemade frosting would work here too.

Many thanks to Emma for this wonderful post, and her mom for the lovely photos.

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This post is linked to:

Cooking & Crafting with J&J

Amaze Me Monday

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

This post contains affiliate links.

Deviled Spider Eggs

People will often ask me where I get the inspiration for blog posts. After nearly six years of blogging and close to 2,000 posts, that's a very good question. The answer is easy: everywhere!

Today's brief bit was inspired by, of all things, the cover of this mystery novel by Blair Merrin. Once I saw these darling little "spider eggs" on the cover I just knew I had to give them a try. They are super easy to make, and as versatile as your repertoire of deviled egg recipes. 

All it takes is a handful of large, pitted black olives, a sharp knife, and a dexterous hand. Use whatever recipe you and your family like, and get to decorating. One black olive makes one spider. Simply cut it in half and use one half for the body, and then slice the remaining half longways, and then make four slices across to make the eight legs. It's a fun project for the kids, make ahead, and sure to elicit smiles and comments at your next spooky gathering.

This post is linked to:

What’s for Dinner Sunday

Art of Homemaking Monday

Crunchy Chocolate Clusters

Fess up. You love chocolate, right?  And while it has been found that dark chocolate can be beneficial to health, my guess is that a portion of you aren't that keen on the bitterness that can sometimes be present in the cacao rich dark chocolates, am I right again?  So, how do you eat milk or semi-sweet chocolate to satisfy your chocolate cravings and still feel virtuous?  Easy!  Make yourself a Crunchy Chocolate Cluster, the basis of which is Melissa's delicious, and super nutritious Clean Snax™ .  Chock full of nutrient-packed chia and flaxseed, and laced with honey and light salt, Clean Snax™  is also gluten-free and absolutely magical when covered in chocolate. You will love them, your kids will love them, and they are nutritionally sound. Who could ask for anything more?

Crunchy Chocolate Clusters

 1 container Melissa's Clean Snax™ in your choice of one of the following flavors: Almond, Pumpkin Seed, Coconut and Cranberry (I chose coconut).

1-1/2 cups semi-sweet chocolate chips

Cover a cookie sheet with wax or parchment paper (or a Silpat).

Using a sharp knife and a cutting board, carefully cut each Clean Snax™ square into quarters. They will crumble, and that's fine. Largely you just want to break them up and have both big and small crunchy bits.

 In the top of a double boiler over simmering water, melt chocolate chips. When chocolate is melted, fold Clean Snax™ into chocolate, coating well.

 Using a tablespoon, scoop up mounds of the chocolate-coated goodness and plop it onto your covered cookie sheet. Allow to set out until cooled and the chocolate has hardened.

Chow down and feel virtuous!

This post is linked to:

Metamorphosis Monday 
Melt In Your Mouth 
Amaze Me Monday

Inspire Me Tuesday

Foodie Friday

Concord Grape Sorbet

Imagine a delicious dessert that both you and your kids will love, that is elegant enough to serve to company, that can be made days ahead, that is good for you, and contains only two ingredients. One of the ingredients is superfine sugar (Do not buy this, you can easily make it yourself, see directions below.), the other is concord grapes.

Concord grapes that are packed with a variety of vitamins and minerals, including vitamin C, calcium, and phosphorus, are one of the super foods.  A good non-dairy source of calcium, they also contain a small amount of protein.  The purple skin of the grapes contain a polyphenol, which acts as an antioxidant protecting you from cell damage caused by toxins in the body. According to the USDA Agricultural Research Service, polyphenols found in concord grapes can strengthen your immune response and could even protect you from developing some forms of cancer.  And you get all of this, in a DESSERT!

Concord Grape Sorbet

2 pounds Concord grapes, washed, stemmed, and divided 

(I used Melissa’s)
½ cup superfine sugar

Place grapes into the work bowl of a food processor and purée until smooth.  Force mixture through a fine-mesh sieve or food mill into a bowl resting beneath, and discard collected solids.  Whisk in sugar until dissolved.  (Depending upon the sweetness of your grapes and your palate, you may use less sugar than this.)  Chill until very cold, about 6 hours. Freeze in ice cream maker, then transfer to an airtight container and freeze until firm, 2-3 hours.

Now that you have the ice cream maker out, you may want to try one of these recipes:

How to make superfine sugar

Pour 1 cup of granulated sugar into the work bowl of a food processor.  Cover processor with dish towel as a fine dust is formed in the process that can make a real mess of your countertop.  Turn on processor and let run for 2 minutes.  Turn off processor.  You now have ¾ cup superfine sugar.  You can scale the measurements to meet your needs, always be sure to add just a bit more granulated sugar than you need in the superfine variety.

This post is linked to:

On the Menu Monday

Seasonal Sunday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday

Tutorial Tips & Tidbits