Garlic Mac & Cheese

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1 stick butter
1/4 c milk
1/2 t garlic powder
shredded cheddar cheese, optional

Boil macaroni per package instructions. Drain and return to low heat. Add butter and stir until completely melted. Add milk, cheese packets and garlic powder. Mix until thoroughly combined and cheese is smooth. Serve immediately garnished with shredded cheese, if desired. Serves 4 as a main dish, 6 as a side.

Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

for the Cake
1 c Guinness Stout
1/2 c (1 stick) plus 2 T butter
3/4 c unsweetened cocoa powder
2 c sugar
2 eggs
1 T vanilla extract
3/4 c sour cream
2 c flour
2 1/2 t baking soda
pinch salt
1 recipe cream cheese frosting, to follow

Preheat oven to 350°. Place 24 cupcake liners in muffin pans. Lightly mist liners with non-stick cooking spray.

Place stout and butter in medium saucepan and bring to simmer over medium heat until butter is completely melted. Whisk in cocoa and sugar until smooth and set aside.

Thoroughly combine flour, baking soda, and salt in large bowl. In the bowl of a standing mixer, beat together eggs, vanilla, and sour cream until well blended. Temper egg mixture by adding a small amount of stout and chocolate mixture; beat well. Add remaining chocolate mixture to egg and beat just to combine. Add flour mixture on low speed and beat just until combined.

Pour batter into prepared muffin pans filling 2/3 full. Bake in preheated oven 15 minutes or until toothpick inserted in center comes out clean. Cool pans on cooling rack 5 minutes then remove cupcakes from pans and cool completely before frosting. Store loosely covered at room temperature up to 4 days.

for the Frosting
2 c powdered sugar, sifted
1/2 c butter, softened
8 oz cream cheese, softened
1/4 c Bailey's Irish Cream, add to taste

In bowl of standing mixer, combine all ingredients and mix on low. Increase speed to medium high and beat 3 minutes or until smooth. Spread on each cupcake just prior to serving. Refrigerate leftover frosting up to two weeks in an airtight container. Yield approximately 3 cups frosting.

Lemon Icebox Pie

This is the same basic recipe as my Key Lime Pie but this recipe uses lemon juice instead of key lime. Both are delicious but there is a very subtle difference in taste with the lemon being slightly sweeter than the lime.

1 14 oz can sweetened-condensed milk
3 eggs, separated
1/2 c lemon juice
1 T lemon zest
3 T sugar
1/4 t cream of tartar
1 prepared 9 inch graham cracker crust, recommended: Keebler Ready Crust

Preheat oven to 325°. In medium bowl, blend milk, egg yolk, lemon juice and zest. Pour into prepared crust.

Combine sugar and egg whites in a heat-proof bowl and set over simmering water. Stir until egg whites are warm (approximately 120°). Remove from heat and add cream of tartar. In bowl of standing mixer, beat egg whites on high gradually adding sugar. Beat until glossy and stiff peaks form. Pile meringue gently on top of lemon filling and spread to edge.

Bake 15-20 minutes or until meringue peaks are golden brown. Cool to room temperature, cover and refrigerate until fully chilled before slicing. Store covered in refrigerator. Serves 8.

Chef's Note: I wouldn't recommend making your own crust from scratch for this recipe. Pre-made pie crusts are delicious plus the pan protector on the crust can be used to cover the pie for refrigeration. Just be sure to wash it before putting it over your pie.