Category: Type

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Mummy Munch

Ingredients

  • 9 cups favorite cereal or small crackers
  • 4 cups popped popcorn
  • 1 1/2 cups dry roasted peanuts
  • 1 cup brown sugar, packed
  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 cups candy-coated chocolates

Preparation

  1. Lightly grease a large roasting pan; stir in cereal or crackers, popcorn and peanuts. In a saucepan over medium heat, mix together brown sugar, butter and corn syrup. Bring to a boil and cook, without stirring, for 5 minutes. Remove from heat; add vanilla and baking soda. Mix well and pour over mixture in roasting pan; toss to coat. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely; add candy, tossing to mix. Store in an airtight container.

Note:  To make the container: Tear pieces of white paper into strips and glue around a clear plastic cup, leaving some of the cup showing. Glue on googly eyes. Let dry.

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Mashed Potatoes with Prosciutto and Parmesan Cheese

Ingredients

  • 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 4 large garlic cloves, peeled
  • 1/2 cup (1 stick) butter
  • 3 1/2 ounces thinly sliced prosciutto, finely chopped
  • 3/4 teaspoon minced fresh rosemary
  • 3/4 cup (or more) whole milk
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • Additional fresh rosemary

 

Preparation

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

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Mexican Fire Rice

Ingredients

  • 2 2/3 cups water
  • 1 1/3 cups uncooked long grain white rice
  • 1 pound ground pork breakfast sausage
  • 1 (16 ounce) jar picante sauce
  • 1 (8 ounce) container sour cream
  • 8 ounces Cheddar cheese, shredded

Directions

  1. In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a skillet over medium heat, cook the sausage until evenly brown.
  4. In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese.
  5. Bake 20 minutes in the preheated oven, until cheese is bubbly.
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Mexican Street Corn Salad (Esquites)

Ingredients

  • 2 tablespoons vegetable oil
  • 6 ears fresh corn, shucked, kernels removed (about 4 cups fresh corn kernels)**
  • 1/2 c. mayonnaise
  • 1/4 c. cotija cheese or feta, plus more for garnish
  • Juice of 2 limes
  • 2 tbsp. chopped fresh cilantro, plus more for garnish
  • 1 tbsp. chili powder, plus more for garnish
  • kosher salt

 

Directions

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.

Top with more cotija, cilantro, and a sprinkle of chile powder.

**If you use canned corn:

Roast corn is a delicious addition to a salad, chili, chowder or spicy meat dish. The best way to roast corn is on the ear but you can get the same taste by using canned corn. Roast corn is traditionally made in the oven but canned corn will end up burning since it is already cooked. You can create the same roast corn taste by sautéing the corn in a little olive oil on the stove. Canned corn will roast faster so be sure to keep an eye on it so it doesn’t burn.

  • Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan.
  • Pour in the canned corn.
  • Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown. Serve on its own or mix it in another dish.

Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.

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Mini Apple Pies

Ingredients Nutrition

Servings 12 Yield 12 pies Units US

 

Directions

  1. Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
  2. In food processor blend flour, salt and butter until it looks like little peas.
  3. Add in water and blend just until it looks like it’s sticking.
  4. Take out and combine it by hand until well blended.
  5. Roll out on lightly floured surface until about 1/4 inch thick.
  6. Or use frozen dough, and follow directions to thaw, etc.
  7. Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
  8. Note: you can use the rest of the crust for anything you may want to do on top of the pies.
  9. Press each circle in muffin tins until all the way up each side, to form little bowls.
  10. Mix by hand all filling ingredients and spoon into muffin bowls.
  11. Cut up butter into 12 little pieces and place one piece on each pie.
  12. You can decorate them anyway you like with extra crust, or just leave plain.
  13. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
  14. When cool, just loosen with a spoon and they’ll come right out!

 

Alternate Ideas

Use Pillsbury (or other) frozen pie crusts.  Muffin pan holds 24, so might want to get a total of 4 pie crusts.  Suggested apples to use are Granny Smith (most often chosen), Honeycrisp (second choice), Crispin, and Pink Lady.  One site suggested a mix of Granny Smith and Honeycrisp.

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Kisses Peanut Butter Blossoms

INGREDIENTS:

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup additional granulated sugar for rolling(optional)

DIRECTIONS

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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Hush Puppies Recipe

Ingredients

  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 small onion, finely chopped
  • Oil for deep-fat frying

Directions

  1. In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.
  2. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm. Yield: 4-6 servings.
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Hot Baked Cinnamon Apples

These cinnamon apples taste like a cobbler or pie without the crust. I was looking for a recipe for Cinnamon apples and all I could find were recipes for baking the whole apple – not what I wanted. After much searching I finally came across this recipe – I unfortunately cannot remember the site. It can easily be reduced to 2 or 3 apples, just watch it as it cooks. We serve this over ice cream and it is delicious. It can also be used on pancakes, waffles, or all by itself.

 

Ingredients

Servings 8 Units US

Directions

  1. Preheat oven to 375°F.
  2. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
  3. Put apples in a non-stick pan; cover and place in the oven.
  4. Bake for 45 minutes, stirring at least once every 15 minutes.
  5. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
  6. I like to put everything into my baking dish and then mix it since there is less to clean up.
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Hasselback Potatoes

What You Need

Ingredients
4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Equipment
Chef’s knife
Large serving spoon (optional)
Baking dish, oven-safe skillet, or baking sheet

Instructions

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
  3. Cut slits in the potatoes, leaving the bottom intact: Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
  4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
  5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
  6. Bake 30 minutes, then brush with butter: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
  7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you’re adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.
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Goat Cheese Mashed Potatoes

Ingredients

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.