Whole Wheat Mac 'N Real Cheese
Florence
Course Side
Cuisine American
- 8 oz whole wheat elbow macaroni
- 2 cups frozen vegetables
- 1 3/4 cups milk divided
- 3 Tbsp whole wheat flour
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 tsp Dijon mustard
Cook macaroni according to package direction.
When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
Drain through a colander and keep warm.
In sauce pan, add 1 1/2 cups of the milk to the pot and bring to a simmer.
Whisk together remaining milk, flour, salt and pepper.
Slowly add flour mixture to simmering milk, simmer until thickened.
Add both cheeses and mustard, stir constantly until cheese is melted completely.
Add Macaroni and Vegetables, stirring until well coated.
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Heath Bar Pie
Florence
Course Dessert
Cuisine American
- 1 package crushed chocolate wafers
- 1 teaspoon almond or vanilla extract
- 1/3 cup melted butter
- 1 pint softened chocolate ice cream
- 1 cup peanut butter chips
- 1 pint softened vanilla ice cream
- 3 chopped health bars
- **HOT FUDGE SAUCE**
- 2 cups semi sweet choc. chips
- 1 cup whipping cream
- 1/3 cup corn starch
In a medium bowl, mix together cookies, melted butter and extract of your choice.
Use mixed to press in to a buttered pie pan to make a crust.
Preheat oven to 350°F
Bake crust for 7 minutes
Let cool, placing in freezer for approximately 20 minutes.
Remove from freezer and spread chocolate ice cream over bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 20 minutes or until firm.
Remove from freezer and spread vanilla ice cream over top.
Sprinkle chopped Heath bars on top.
Store in freezer.
Serve with Hot Fudge Sauce.
**HOT FUDGE SAUCE**
Melt the chocolate chips in a double boiler
Add whipping cream and corn starch
Mix together
Server on top of pie.
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