Dulce de Leche Cookies

I made these for a fiesta themed baby shower for a co-worker.

Super simple and kid of addicting.

Ingredients:

• Betty Crocker 17.5 oz Sugar Cookie Mix
• 1 stick of Butter
• 1 Tablespoon of Flour
• 1 Egg
• 1 can of La Lechera (Dulce de Leche)

Directions

1. Line a baking sheet with parchment paper.
2. Make sugar cookies following directions for "cutout cookies".  The extra flour helps to stabilize the dough so it doesn't spread out too much as it bakes.  Scoop dough with a small scooper and additionally hand roll before placing on baking sheet
3. Bake for about 6 minutes or until set.
4. Allow to cool.
5. Using a small spoon to scoop Dulce de Leche, assemble sandwich cookies.
6. You'll have extra filling left over in the can...to eat with a spoon....

THE BEST Crock Pot Mac and Cheese

You'll thank me later..this is the best mac and cheese I've ever made.  

Use a slow-cooker liner laid down first for easy clean up.

Both times I've made this thus far was for when company was over, everyone loves it.

Ingredients:

• 1 box (4 cups) uncooked elbow macaroni
• 8 tablespoons (1 stick) of butter
• 4 cups (2 packages) of grated sharp cheddar cheese
• 8 oz container of sour cream
• 2 (10 3/4 ounce) cans condensed cheddar cheese soup
• 1 teaspoon salt
• 2 cups whole milk
• 1 teaspoon mustard
• 1 teaspoon black pepper

Directions:

1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 1/2 hours, stirring occasionally.

(recipe adapted from Paula Dean and http://www.food.com/recipeprint.do?rid=257276)

Roasted Red Pepper Biscuits

INGREDIENTS

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons double-acting baking powder
• 1/4 teaspoon salt, pinch of cracked black pepper
• 2-3 dashes of cayenne
• 3 tablespoons cold butter, cut into bits
• 1/3 cup finely chopped drained bottled roasted red peppers, patted dry
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons milk
• 1/2 to 1 teaspoons of dried basil
• 1-2 tablespoons of additional butter
2. Directions
3. 
   
4. In a bowl, add together the flour, the baking powder, the salt, the cayenne, and a pinch of black pepper and basil. Add the butter, and blend the mixture with your hands until it resembles coarse meal. Add the roasted peppers, the Parmesan, and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds about 2 inches apart onto a baking sheet lined with parchment paper and bake the biscuits in the middle of a preheated 425°F. oven for 20-21 minutes, or until they are golden and cooked through.  Top each biscuit with a thin slice of butter so it can melt.
5. (recipe adapted from epicurious.com)