Mockgoldfishcheesepuffs Recipes

CHEESE CRISPS AND MOCK "GOLDFISH" CRACKERS

Steps:

• Preheat oven to 400 degrees F.
• Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.
• Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings.
• Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
• Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

GOLDFISH-CRUSTED MAC AND CHEESE MEDALS

Steps:

• Bring a large pot of salted water to a boil.
• Melt the butter in a large saucepan over medium heat. Whisk in 1/2 cup flour and cook until tan in color, about 1 minute. Whisk in the milk and bring to a simmer, whisking every couple of minutes, until the sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Add the Cheddar, melting cheese and Parmesan in batches, whisking after each addition. Whisk until smooth, 3 to 4 minutes. Remove from the heat.
• Meanwhile, add the macaroni to the boiling water and cook according to the package directions until al dente. Drain and transfer to a large bowl. Stir in the cheese sauce. Pour onto a wax paper-lined rimmed baking sheet, spread it to the edges and refrigerate for 1 hour.
• Remove the macaroni from the fridge. Place wax paper on another baking sheet and spray with nonstick spray. Cut out gold medals with a 2- to 2 1/2-inch round cutter or the top of a glass. You should have 16 medals. Spray another sheet of wax paper with cooking spray and place the sheet sprayed-side down over the medals. Place in the freezer for at least 2 hours or overnight.
• Stir the ranch dressing and siracha together in a small bowl. Place the fish-shaped snack crackers in a food processer and pulse until you have fine crumbs.
• Pour about 2 inches of oil into a large pot and place over medium-high heat. Clip a deep-fry thermometer to the side of the pot and heat to 350 degrees F. Place a wire rack over a sheet pan.
• Set up a breading station with the remaining 1 cup flour in one shallow bowl, the eggs in a second shallow bowl and the Cheddar cracker crumbs in a third shallow bowl. Remove the medals from the freezer, coat them in flour, dip in the egg wash and coat in the cracker crumbs. Fry about 3 at a time in the oil until crisp, about 4 minutes. Remove with a slotted spoon or spider and drain on the rack. Sprinkle with salt.
• Serve the gold medals with the ranch sauce. If you like, you can place the medallions on plates and squeeze or pipe sriracha medal ribbons, and/or pipe numbers (1, 2 or 3) onto the medallions.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine water, butter, and salt in a saucepan and bring to a boil.
• Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
• Remove from heat and allow to cool for about a minute.
• Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
• Stir in cheese, ham, and dry mustard.
• Place heaping teaspoonfuls on a lightly greased baking sheet.
• Bake for 15 to 20 minutes until firm and golden.
• IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.