Mini Muffin Pan

Mini Mac & Cheese Cups

Preheat the oven to 350°F.

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined . Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add cheese and stir until it all melts. Add sauce to the pasta. Toss well to coat completely. Let cool to room temperature.

Meanwhile, roll out your dough and using a 2-inch biscuit cutter, cut circles of dough from crust. Place crust in a mini muffin time and prick the bottom. Place another mini-muffin tin lightly over the crusts -- this will prevent the dough from shrinking. Pre-bake the crust in oven for 7-10 minutes or until set. Let cool and spoon the mini Mac & Cheese into the cups. Sprinkle the tops with the yellow cheddar. Re-bake Mac & Cheese cups in a 350 F oven for 10 minutes or until brown on top and cheese sauce is bubbly.

Navy Bean: Peanut Butter Cup Cookies

Forget Peanut Butter Blossoms (you know, the cookies with the Hershey's kisses), you must try these Peanut Butter Cup Cookies instead.  First, I don't know about you but I hate Hershey's kisses...it's the worst excuse for chocolate ever!  Reese's Peanut Butter Cups are so much better.  And this cookie dough is deliciously rich and peanut butter-y.  They key is making them in mini muffin pans.  After you bake the dough in the muffin pan, you press the peanut butter cups into the still soft cookie and it creates a perfect little chocolate and peanut butter package.  Yum! In a large bowl, cream together both sugars, the peanut butter, eggs and butter. Add the flour and baking soda and mix thoroughly. Shape in to one inch balls and drop into a un-greased mini-muffin pan, one to a section. Bake at 375 degrees for 8 minutes. Remove pans from oven and immediately press one miniature into each warm cookie. The candy should be fairly level with the top of the cookie. Cool in the pan for 15 minutes then remove to a wire rack.

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