Mini Macaroni Pies

Ingredients:
1 ½ cups crushed butter crackers (about 35 crackers) (recommended Ritz)
2 cups grated Cheddar Cheese (divided)
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
4 cups cooked elbow macaroni (about 8 ounces uncooked) drained and kept hot
2 large eggs, beaten
½ cup milk
¼ cup sour cream
¼ teaspoon salt
 
Directions: 
Preheat the oven to 350 degrees
Lightly grease 8 cups of a 12 cup muffin pan
 
In a bowl, combine the crackers, 1 cup of the cheddar and the melted butter.  Divide the mixture among the prepared muffin cups and press firmly into the bottom and up the sides.
 
In a large bowl, mix the macaroni with the ½ cup of the cheddar.  In a small bowl, combine the eggs, milk, sour cream, cold butter pieces and salt.  Stir the milk mixture into the macaroni.
 
Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar.  Bake until the cheese is browned and slightly crispy, about 25 minutes.  Allow the pies to cool slightly before unmolding and serving warm.

Goat Cheese Crostini with Cranberry Pesto

Serves 10
For the Goat Cheese Crostini:
1 loaf of Italian bread or a French baguette
1 cup goat cheese, softened
¼ cup cream cheese, softened
 
For the Cranberry Pesto:
 3 cups fresh basil leaves
1 ½ cups roasted pine nuts
4 cloves garlic, peeled
¼ cup Parmesan cheese, grated
1 cup olive oil
1 cup dried cranberries
Salt and Pepper to taste
 
To Prepare:
Slice bread on a bias into ¾ inch slices. Toast in a 350 degree preheated oven for approximately 10 minutes.  Remove, and set aside to cool.  Place goat cheese and cream cheese in a mixing bowl.  Blend well.  Combine all pesto ingredients in a food processor.  Pulse until well blended, but still chunky.  Spread one tablespoon of cheese mixture on each piece of bread.  Top each piece with one tablespoon of cranberry pesto mixture, and serve.

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Zucchini Muffins

Mix together:
Makes 18

2 eggs
1 cup vegetable oil
2 cups sugar


Mix together:

2 cups flour
1 ½ teaspoons soda
1 tablespoon cinnamon
1 teaspoon salt
¼ teaspoon baking powder
2 cups shredded zucchini

Mix wet ingredients with dry ingredients.  Add one cup chopped walnuts.

Line muffin pans and fill 2/3 full.  Bake at 400 degrees about 18-20 minutes or until lightly browned. 

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