Mini Mac 'n Cheese Cups

(We didn't have time to focus on photography... in the heat of the moment, we were lucky to get these)

This is a fun idea for either a main dish item in a buffet, or to serve as an appetizer for a party, shower, or other event.  These are a bit more “special” than regular mac ‘n cheese, but still have the same appeal for those who crave a little comfort food.  Small portions are easy to serve (and hard to resist!)

My daughters & daughter-in-law hosted a baby shower for my daughter-in-law Rachel last weekend.  I love to turn events over to them - they enjoy a challenge and an opportunity to use their talents.  (And I love the fact that it turns out beautifully and all I have to do is pay for it!)  

Since it was an evening shower, and several who were invited came straight from work - we made it a light buffet.  Plenty to choose from if really hungry, but also not too heavy if they were on their way to dinner afterward.

We served Mrs. Mecham’s Salad, mini-muffins, single serve size Key Lime Pies, and Chocolate Mousse.  (We always have to serve Orange Water too)  These little Mac ‘n Cheese Cups went well with everything else, and were easy to serve.

My daughter-in-law Rachel loves an occasional splurge of Fried Mac ‘n Cheese at Cheesecake Factory - and we wanted to serve a few of her favorites (notice the Sour Patch Kids)

I won’t lie - the Boursin Garlic & Herb Cheese was a little pricier than I anticipated.  But the flavor was marvelous.  I had my doubts as I combined everything and put it into the cups - but I was pleasantly surprised at how tasty they were.

These warm in the microwave, but don’t have the same great texture as when they are fresh from the oven.  (Microwaving is a little tricky if you use metallic muffin cup liners as I did... always remove first.)  I made them an hour before, and then kept them in a warm oven until serving.

For the recipe - go to:
www.changeabletable.com

If you're interested - here are a few things we did at the shower.  Thanks to my wonderful daughters & daughter-in-law who put their heads together (by phone & internet & Pinterest) - this turned out to be a really fun night!

Rachel loves everything BUTTERFLIES...
We had fun rounding up the butterfly LED string lights, poking butterflies into
the wheat grass pots (instructions are HERE),  and spray painting the plates we found
at DI.  We used a fun little item called Serve It Up to stack the plates into tiered stands.

Using Rachel's nursery colors (orange, purple, and pink) - I had so much fun
making this butterfly quilt.  Can't wait to see my new little granddaughter in it...

This game is self-explanatory - but it was so much fun.  

The high chair (my husband made this for our kids - it folds down into a rocking chair)
made a great place to set up the Baby Scents game.  Guessing what each baby food was
was much harder than you would have expected.

My daughter Aryn adapted one of our favorite games (Telestrations)
using baby terms.  Like the telephone game, but drawing what you pass along.

My sister sketched out (what she thought) was "Baby Blanket"
My guess?  "Diaper Pail".

We won't say what this one was...

Rachel is going to make a beautiful mother.  Can't wait.

Peach Glazed Fruit Salad

I don’t say this about most recipes, but I will about this one.  I haven’t found anyone who does NOT like it.  If this is next to several salads on a buffet - it will be gone at the end of the event.  Not sure why.  Must be a combination of the flavors, colors, and the use of fresh fruit.  The glaze ties it all together.

I wish I could remember where I picked up this recipe.  It’s so simple, it’s almost redundant to write instructions.  But, for the sake of all us “recipe Nazis” out there that need it - I’ll include them.

I’ve taken this to several buffets recently.  Why?  Because fresh strawberries are in season.  I suppose it would work with other fresh fruits, but the strawberries really shine with the clear glaze.  

Another reason I use this is for convenience.  Canned pie filling can dress up fruit - even if it’s not at it’s prime (maybe a day or two older than you prefer).  Who doesn’t have bananas that are starting to spot, grapes that might be less crisp, or berries that have been overlooked in the refrigerator.  

Any combination of fresh fruit should work - but be cautious with kiwi and pineapple.  The enzymes in these two fresh fruits can wreak havoc on any thickened sauce (jello included).  If you use canned pineapple - no worries there.  The processing destroys the enzyme that “digests” the thickening agent in the canned pie filling.

My daughter tried this recipe with canned pineapple and mandarin oranges (of course with fresh strawberries - which are a must).  She just made sure they were well drained before adding to the other fruit.

One can of peach pie filling can stretch a long way - so this salad can serve more by adding additional berries and other fruit.  The glaze just keeps on giving.

For the tips and suggestions that make this a "recipe" - go to:
www.changeabletable.com

Cake Pops - bite sized sweet treat for a buffet.

I am probably the last one to join the cake pop trend, but I’m glad I gave it a try before it goes the way of all trends.  I needed an easy-to-eat, bite-sized sweet treat for a baby shower a few weeks ago.  These were easy to hold one-handed, looked great on a buffet, and they were really delicious.

My daughters and daughters-in-law held a shower for my daughter Melyn - and we finally tried our hand at CAKE POPS.  (You’re probably wondering “where have YOU been?!”)

Bakerella started all this buzz a few years back and it seems to me that the trend isn’t falling off as quickly as I expected it to.  I’m guessing it’s probably because these little treats are a little easier to manage than an elegantly frosted cupcake in a buffet situation.  

Don’t get me wrong about cupcakes - I like them as well as anyone.  I just hate peeling off the cupcake paper and trying to maintain my composure as I try to take lady-like bites visiting in a group.  

Although cupcakes have been around a LONG time, I have a feeling their days of being the latest food trend are numbered.  Food trends don’t last long, especially nowadays - when things like Pinterest, Reality TV, and all-things PARTY change almost hourly.

Ever make you wonder “what’s next?”  Me too.  But before you think on that for long, try making these just for fun.  They are very easy to serve, and as long as you can take just one (or two?) - they are the perfect size for a lady-like treat.

You'll find detailed instructions for making cake pops, as well as both varieties of chocolate and vanilla cake filling with the cream cheese buttercream frosting recipe that holds it all together - at:
www.changeabletable.com. 

Lemon Bar Bites

There just isn’t a comparison to Lemon Bars at our house.  It is the ultimate in cookie perfection.  The only downside is cutting and serving them so they look as good as they taste.  We were looking for an easy-to-serve lemon bar - and when we saw this idea, we had to try it.  Perfection - simplified.

Seriously... have you EVER been able to serve your lemon bars
so they look as perfect as these?  Delicious, but temperamental!

My daughters & daughters-in-law put together a baby shower last weekend for my daughter Melyn.  They were hoping to find a few bite-size treats to go along with a main dish salad, rolls, and other shower-fare.  Hands down - their favorite cookie is the traditional Lemon Bar.  But as much as we enjoy them, they are a bit of a challenge to get out of the pan in one piece to look beautiful on a serving platter.  

This is a little tool you can purchase from Pampered Chef
that helps form mini tarts in a mini-cupcake pan.

However, the handle of a wooden spoon (or other kitchen tool)
can do the same job easily.

Delicious shortbread-style tart shells
to hold the lemon filling.

This version (another great one from Barbara Bakes) may take just a bit more time to prepare initially, but is quick to finish up and serve as you need them.  We placed them in white mini-muffin cups, but they would be just as easy to pick up without.  

Each batch made about 40-42 mini bites, so we doubled the batch for our open house shower.  We took the leftovers to my newest granddaughter’s blessing the next day.  They were ALL inhaled.

My daughter loves anything chevron and the color grey.  Her husband is in the Air Force.
That's why her sisters & sisters-in-law decorated with paper airplanes, clouds, and maps.

Speaking of inhaling - my husband used to call Lemon Bars “Inhale-Nots”.  If you’ve ever enjoyed a cookie coated in powdered sugar, you’ve probably experienced accidentally inhaling as you take your first bite.  This sometimes causes you to breathe in a bit of the dusting of powdered sugar as you do so.  NOT a pleasant experience, but the danger of that diminishes when you realize how delicious they are.

I loved the lemon curd filling for these little bites.  Traditionally, lemon curd is time intensive and tedious.  But this method is so fast and virtually fail-proof.  It’s a method perfected by finecooking.com.  No tedious steps to prevent the curd from curdling, no straining, no adding hot liquid to the eggs to temper them.  

I prepared the cookie cups and the lemon curd separately and kept them on hand for putting together right before the shower.  Did you know you can freeze lemon curd as well?  It lasts for a month in your freezer, and since it doesn’t freeze solid - you can spoon out the exact amount you need.  

Serve these right after filling them for a crisp crust - but they refrigerate nicely, and don’t lose a lot of quality if you prefill them for convenience. 

You'll find the full recipe for both the cookie cups, as well as this easy lemon curd filling at:
www.changeabletable.com

Red & Green Appetizer Wreath

If there were a “healthy” appetizer for the holiday season - most of us would pass it up for the traditional sweet/savory items that are in most buffets.  These little bites are loaded with fresh vegetables, held in place with a delicious spread.  When arranged in a circular wreath shape, they are hard to resist.

I’ve seen appetizer “wreaths” all over the place, and most of them call for refrigerated crescent rolls as the base.  Although I really love the canned version, I would rather have something I’ve baked myself (try the “Streamlined Baguette” recipe HERE - it’s faster than running to the store)

Crescent rolls (from the can) are usually sliced and arranged on a baking sheet in a single row, then baked and transferred to a large platter.  This is tricky to do, and then each person has to pry them apart when they serve themselves.  Baguette slices make it easier to take just what you want, and they hold up well when refrigerated before serving.

A touch of dill, garlic powder, (and my own addition here) Beau Monde seasoning give just enough subtle flavor to not overpower the fresh veggies.

See if this doesn't pull your guests away from the cheese ball and little smokies at your next holiday buffet.

The recipe is found at:

www.changeabletable.com

Classic Creamy Macaroni Salad

The humble macaroni salad often takes a back seat to Grandma’s potato salad, fresh summer fruit, homemade ice cream, and the burgers & dogs.  But - every outdoor summer event wouldn’t be the same without this classic salad on the table. Every family version is different, but this is a nice combination of all you love about it.

This year, summer seems to have shown up late - and now it appears it’s sneaking out the back door early.  Although I’ve been to several BBQ’s and reunion meals - I have yet to see anyone bring a really good old fashioned MACARONI salad.  Lots of other salads, but this one has been painfully absent.  With Labor Day coming up - I had to make it for old time’s sake.

Although I’ve made it before several times, it turns out different every time. I’m sure it’s because of the hurry I’m in when I think of it - last minute, of course.  I decided I need to find a good classic version that I can file the recipe away and pull out when I need it.

After looking at several recipes, I noticed a trend.  People either love it slightly sweet, or very “dill” and salty.  I like it both ways, but I’ve noticed my family likes to season theirs once it’s on their plate with either freshly ground pepper, seasoning salt, or a combination of the two.

There are three things I think are important in a good macaroni salad.  Those are lots of crunch (celery), pickles (either dill or sweet), and olives.  Then it can’t be too dry - so it needs lots of creamy sauce.  

I liked this version because it was neither sweet OR salty - and you can season it to your heart’s content once it’s on your plate.  I’m not a real onion fan - so I opted to add just a few tablespoons of sliced green onion (so you can SEE it and remove it - if you’re an onion hater)  Red onion is also a great choice, if that’s your preference.

My favorite thing about this recipe is the combination of mayonnaise (which you can even make yourself if you want, recipe is HERE), sour cream, and pickle juice.  It was just right.  The hint of dry mustard, celery seed, and freshly ground pepper was the finishing touch.

This would be a great addition to your Labor Day menu.  You'll find the recipe at:

www.changeabletable.com