Archive for August 22nd, 2007


Spicy Macaroni & Cheese

August 22, 2007

Spicy Macaroni and Cheese

This is baking, but on the savory side! It gave Beth and I something to eat as we made everything else today! It does make quite a lot, too! we could have fed 4 people a whole meal of it and had plenty, so be prepared for leftovers! I found the recipe at a long time ago. I’m not sure if it is still there or not.

Here’s the recipe:

Spicy Macaroni and Cheese

Recipe Summary
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, to taste or 1 to 2 tablespoons of chipotle in adobo
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
5 cups milk
1 (28-ounce) can plum tomatoes, juice discarded and tomatoes chopped and drained well
1 pound elbow macaroni
2 cups coarsely grated Monterey Jack (about 8ounces)
2 cups coarsely grated extra-sharp cheddar (about 8 ounces)
1/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan (about 1/4 pound)

In a large heavy saucepan cook the onion, the garlic, the jalapeños, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and salt and pepper to taste.

In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 13 to 14 by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375 degree F. oven for 20 to 25 minutes or until it is golden and bubbly.

This recipe took a little time, but was well worth it! the mac ‘n’ cheese was fantastic! had just a little kick to it. I think I may try it again and put hamburger or a spicy sausage in it to make it a meal. And maybe a little cayenne pepper on top… Mmm!

Spicy Macaroni and Cheese


Oatmeal Peanut Butter Chocolate Chunk Cookies!

August 22, 2007

Oatmeal peanut butter chocolate cookies

phew! That’s a long title, but a darn tasty cookie! The cookies are very easy to make and you drop them on a pan like you would chocolate chip cookies. I found this recipe through Google. It came from a downloadable PDF file at This PDF file has 604 different chocolate recipes! It was like looking through a treasure chest of tasty tidbits! I found several recipes I would like to try, but this one struck my fancy today.

Here’s the recipe:

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses

1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar,
brown sugar, baking powder, and baking soda; beat until combined, scraping
sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart into an ungreased cookie sheet. Slightly flatten dough with your hand,
if desired.


Bake in a 375 degree F oven about 8 to 10 minutes or until
edges are lightly browned. Transfer to wire racks and cool.

Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72 cookies.

Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.

I loved this recipe because the only thing I had to go out and buy for it was the mini chocolate chips! Of course, the recipe calls for mini chocolate kisses, but I misread that! I’m sure they are just as tasty with the mini chips though they are probably not “chunk” cookies anymore!

The house smelled of these wonderful cookies for hours after they were finished. The cookie is unusual, in my opinion, because you can actually taste the different components. Often in “busy” cookies with lots of stuff in them the individual flavors get lost, but in this cookie you could really taste the oatmeal, the peanut butter, and the chocolate. I will definitely be using this recipe for my next cookie exchange! Or at least recommending it. I don’t go to that many cookie exchanges. Maybe I’ll start one!