Of all the seasons, fall is the best. The leaves are changing, the pumpkin spice latte is back, the hot summer days are fading into cool, crisp nights, the weekends are devoted to football and the Holidays are just around the corner. Fall is a great way to bring friends and family together and eat your favorite food. Finger foods incorporate convenience and taste in perfect harmony. Below are two recipes that are sure to be a huge hit at your next tailgate, fall party, or family holiday! Here at Max Delivery, we can deliver all of the ingredients right to your door in under an hour!
Mini Mac and Cheese Muffins
From kids to adults, mac and cheese is always a crowd pleaser. Who doesn’t love a bite of cheesy goodness??? The problem is that mac and cheese isn’t the best finger food. Luckily, we have your solution. Mini mac and cheese muffins are the perfect way to enjoy mac and cheese while being able to take it on the go!
Ingredients: (Makes 48 mini muffin sized bites)
- 12 oz. elbow macaroni
- 5 oz. of garlic and herb cheese (boursin, alouette, or herbed cream cheese works, any soft spreadable herbed cheese)
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tbsp, cold unsalted butter
- 2 large eggs, 3/4 cups milk
- 1/4 cup sour cream
- salt and pepper to taste.
For the crust:
- 2 cups crushed Ritz Crackers
- 6 tbsp. butter, melted
- 1/2 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray. Start off by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides. Prepare the macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 15 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
Loaded Bacon Jalapeno Deviled Eggs
When making this delicious appetizer, be sure to buy your eggs in advance. The older the eggs are, the easier they are to peel. After taking them out of the boiling water, immediately place them in cold water. By cutting the egg horizontally rather than vertically makes it easier to stand. No one likes a deviled egg that has all the good stuff falling out. By cutting the bottom of the egg (just a tiny bit) also makes it easier for the egg to stand upright.
- 9 hard boiled eggs
- 2 ounces cream cheese, softened
- 1/4 cup ranch salad dressing
- 1 teaspoon minced garlic
- 1/4 cup mayonnaise
- 2 Tablespoons finely diced pickled jalapeño slices
- 1/2 cup finely shredded cheddar cheese
- 4 strips bacon chopped
- salt and pepper to taste
- smoked paprika
- 18 finely sliced fresh jalapeño slices, for garnish, if desired
Cut the eggs in half side ways to make little egg cups. Remove the yolk gently and place in a bowl. Slice off a tiny circle from the bottom of each egg, so the cups will stand up. Dice the egg yolks with a fork, and then add the softened cream cheese, salad dressing, garlic, and mayo. Mix together until creamy. Stir in the diced jalapeños, cheese, and bacon. Season to taste with the salt and pepper. Use a spoon to fill each egg cup completely with the mixture. Sprinkle with the smoked paprika and top each egg with a fresh jalapeño slice. Refrigerate until ready to serve!
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