Macaroni and Cheese Deep Fried?

How is it that it has been over two weeks since my last post?  Oh yes, I remember now; I am expanding both of my businesses and getting ready for the holiday season.  Maybe that's why.  Now, it's not like I haven't thought about it but by the time I get a chance to sit down to write my brain is totally fried.  Even though this post is about fried food I promise my brain is not fried at this moment so it is safe to keep reading.

I wish I could post a new recipe for you but there has been no time to be creative in the kitchen.  I started talking about this Bon Appetite article back in May but took a break during the summer.  Who wants to fry food in the heat?  Well, now that Autumn/Fall arrives on Saturday I thought I might get the conversation going again about crazy fried foods.

It just so happens that this recipe originated last January at the end of football season so what a great time to talk about it now that football season is in full swing(or kick or throw would be more appropriate).  The link for the original recipes is  http://doughmesstic.com/2012/01/31/deep-fried-macaroni-and-cheese-bites/  but I will also give you the recipe below with my own suggestions.

Ingredients

• 1 package any All Natural  Macaroni & Cheese, prepared
• 1 package panko or bread crumbs
• 1 teaspoon salt
• 1 clove chopped garlic
• 1 egg, beaten
• 1 cup milk
• Oil for deep drying
• 
  

Instructions

1. Prepare macaroni and cheese as directed and add chopped garlic. Line an 8x8 baking pan with parchment paper, and pour macaroni into it, pressing down evenly. Cover and place in freezer for 2 hours or more, until needed.
2. Combine egg and milk in shallow dipping bowl. In a separate plate or large shallow bowl, combine  crumbs and salt.
3. Bring oil to 350-375.
4. Remove frozen macaroni from parchment and cut into small squares or triangles. Dip each into egg wash, then coat with crumbs. Fry 5-6 in hot oil until both sides are golden brown. Remove from oil onto paper towels. Repeat until all macaroni has been used. Serve and enjoy!

Peach Cobbler with a Scone Mix?

 

PEACHES, PEACHES, PEACHES

What to do with the last of the summer peaches??

As much as I hate to admit it; I have seen some trees with the leaves changing to their autumn glory and slowly drifting to the ground.  I do love all the seasons but have a really hard time giving up on summer.  What with back to school and strict morning schedules and the ever advancing holiday season.  Seriously, I saw a Thanksgiving display in a local store in July.  Just a little advice to marketers "this does not make me buy any sooner, it only pisses me off".  

 



 



I have been enjoying, selling, and introducing Sticky Fingers Scone Mixes to family and friends since 1999.  Whenever Aiden has friends over for a sleepover they get to pick their favorite flavor for their morning treat.  It is really cool to see tween age boys get so excited over eating and baking scone mixes.  They are so simple I let them do it themselves so Steve and I can sleep in.  

With the hope of keeping summer alive as long as I can here is a Peach Cobbler recipe for you using the Original Flavor Sticky Fingers Scone Mix.
 

Easy Peach Cobbler! 

Try this classic summer dessert using SFB Original scones for the cobbler topping! You'll need about 6 peaches, some sugar, cinnamon, flour, a little bit of butter and some SFB Original Scone Mix.

Slice up your peaches

s and toss with some flour, sugar and cinnamon. Put on the bottom of a square dish. Then take your mix and only add 1/2 of a cup of water so the mix is still crumbly. Put the mix on top of the peaches and then drizzle some melted butter mixed with a little sugar and cinnamon. Pop it into a 375 degree oven and wait for the top to brown and the peaches to bubble! Serve with ice cream.

If you would like to have more fruit with your peaches you could also try the Wild Blueberry or Strawberry scone mixes.