Back To School Snacks - Put A Pin In It! - Fox 2 News Headlines

Put A Pin In It!

Back To School Snacks - Put A Pin In It!

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In today's Pin It segment, we're hanging out with Erika Monroe Williams--she is a Do-It-Yourself expert know as the Hopeless Housewife. L.A.U.S.D. Students will be heading back to school on Tuesday, August 13th. Erika brings two recipes sure to be a hit with the kids after the big first day back from Summer.


  • 2 cups elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1  cup milk
  • 1/2 cup half & half
  • 1/4 cup gruyere cheese, grated (for kids, you may substitute all cheeses for 1 cup total shredded mild cheddar)
  • 1/2 cup white or sharp cheddar, grated
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon kosher salt
  • dash freshly cracked pepper
  • dash nutmeg (use sparingly!)

For dredging station:

  • 3/4 cup all purpose flour
  • 2 eggs, beaten
  • 1 cup panko bread crumbs, crushed to a fine consistency
  • 2 teaspoons fresh parsley, chopped finely
  • 1/2 teaspoon kosher salt

Bring salted water to a boil in a large pot. Add macaroni and cook 6-8 minutes or according to the package.

While the macaroni is cooking, heat the butter and flour in heavy saucepan over low heat to make a roux. Add milk and half & half cook for about 2 minutes, stirring ccasionally. Remove from heat and stir in the different cheeses, salt, pepper, and nutmeg. Add the cooked macaroni and stir to combine.

Place in bowl in the refrigerator to chill for about an hour.

Remove from refrigerator and use a spoon to scoop 1 1/2″ balls. place on parchment paper or baking sheet.

Heat oil in deep pan to 350 degrees.

While oil is heating, dip macaroni and cheese balls through a dredging station consisting of 3 bowls.

  • 1st bowl: flour 
  • 2nd bowl: eggs 
  • 3rd bowl: panko bread crumbs, parsley and salt

When you are finished dipping all the macaroni and cheese balls in the dredging station, place the balls into the hot oil to fry  (work in shifts, making sure that they aren't too crowded in oil) for about 2-3 minutes, until golden brown.

Serve with marinara  and pesto dipping sauces.


  • 1 12-ounce bag milk chocolate chips
  • 2 tablespoons coconut oil 
  • 4 full graham crackers 
  • 1 cup marshmallow fluff 
  • 4 small scoops vanilla ice cream

In a double boiler, melt chocolate chips. Add coconut oil and set aside off heat to cool a little.

Assemble sandwiches. Break graham crackers in half to make squares. Spread marshmallow fluff on the sides of 2 graham cracker halves. Add the small scoop of ice cream on top of one side of cracker, over the marshmallow fluff. Top with the other half of graham cracker, marshmallow side-down to make a sandwich and smash down a little. Use a butter knife to  cut away/remove excess ice cream from the sides of sandwich. Place sandwich in chocolate mixture carefully and coat top and sides using spoon. Pull out of chocolate and place on wax paper-lined cookie sheet in freezer immediately to harden. Repeat process with the other sandwiches. Keep in freezer until you're ready to serve.

Generously spread marshmallow fluff on both sides of graham crackers…

Put a scoop of ice cream on one side of the graham cracker over the fluff. Smash the top graham cracker (fluff side down) on top op the ice cream). Clean up the sides with a butter knife. Place assembled sandwich in bowl of melted chocolate. Spoon chocolate quickly to cover sandwich.

Place on wax paper and into the freezer immediately to harden! Serve once hardened or store for later!

You can find more or Erika's recipes on her website: The Hopeless Housewife 

And connect with her on social media:

Erika Williams on Twitter: @ErikaWilliamsAZ

Erika Williams on Pinterest 

Got a cool idea, or interesting things found on Pinterest? E-mail me at

Happy Pinning!




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