Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.ĥ. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.Ĥ. Generously spray 8 cups of your muffin pan with cooking spray.ģ. One 5.2-ounce container of Boursin Garlic and Herb cheeseĢ. While we are not all there with you physically, Josie, know that we love you and cannot wait to meet the little man!įor a round-up of other drool-worthy contributions (by amazing and supportive bloggers) to Josie’s virtual shower, please check out Josie’s and Annie’s (our lovely hostess with the mostest!) websites:ġ and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackersĢ cups white cheddar cheese, grated and dividedĤ and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
Mini mac amp cheese bites recipe cracker#
I thought these turned out incredibly well-the Ritz cracker crust was heavenly, and the addition of the Boursin cheese definitely made these little pies extra creamy. This recipe makes about 8 muffin-sized pies, but I was thinking that you could convert it to a mini muffin pan and decrease the baking time for a true finger food/larger get-together. And, to add a little bit more to the cheesiness (no pun intended), I topped it with a little parsley, also in honor of Pink Parsley. But I wanted it in a portable, shower-friendly food…and I tried to up the flavor and creaminess factor by adding in some Boursin cheese along with the classic white cheddar. Which basically equals macaroni and cheese. I wanted to put a little bit of a Southern swing to my contribution in honor of Josie, and, for some reason, Southern food (to me) equates with the ultimate comfort food. Josie has been a rock of support for many food bloggers out there-she’s been a great blogging friend.Īs part of the “shower”, we were asked to contribute a dish that we would love to have at an actual shower (and, even though we are not all in person, we are still all celebrating for Josie!). Love for food, love for authenticity, love for capturing the “emotion” of the food, and love for being herself by telling her life story through her recipes. When Annie, the hostess, asked me to be part of Josie’s virtual baby shower I was honored, because to me, Josie epitomizes what it means to be a “good” food blogger. You can feel her joy emanating from the words she writes about it. I was so happy when Josie announced that another bundle of joy was going to be soon joining her life…and this time, it would be a little boy. Josie has an incredible love for her family, and it shows in the posts she writes and shares about being a mother and celebrating the lives of her daughter, Caroline, and her husband. I’ve grown to love Josie’s blog, seeing her fantastic rendition of many Southern classics, her classic and inviting photography, but, best of all, feeling like I know her when I have never met her in person. At first, I was incredibly intimidated by the other bloggers out there-there’s so much talent, so much experience, and so much genuine love, and I was hoping I could keep up with it all.īut, there have been a few bloggers who have welcomed me whole-heartedly into this part of the world, and Josie, from Pink Parsley, has always been one of them. New to who’s who in the blogging world, the traditions, the etiquette, and the community. I’m relatively new to the blogging world.