Nov 28, 2019 | Appetizers, Recipes, Sides, Snacks
Are you looking for something simple and easy to add to your Thanksgiving menu? Try these delicious Corn & Cheese Fritters! They’re easy to make, you can mix up a batch in about half an hour!
Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal! Garnish it with chopped chives or green onions and serve with a dollop of sour cream! Super yummy! I guarantee your friends and family will love them!
Here’s my recipe for the delicious Corn & Cheese Fritters. This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.
One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick. When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!
Ingredients:
1 1/2 cup flour
1 large can (15.25 Oz. size) corn kernels
2 eggs
1/2 cup milk
3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both
1 tsp. cumin
2 tsp. garlic powder
1 tsp. chili powder
1 tbs. salt
1 tsp. ground black pepper
1/4 cup finely chopped chives or green onions
Oil for frying
Sour cream & chopped chives or green onions for topping
Directions:
Mix all dry ingredients together in a mixing bowl.
Add the rest of the ingredients except the oil to the flour mixture.
Mix well until all the flour has been incorporated. Batter will be very thick, do not water it down.
Heat about 1/2′ oil in frying pan.
Drop spoonfuls of batter into hot oil. Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.
Fry until golden brown turning each patty as the first side brown.
Drain on paper towel.
Serve garnished with chopped chive or green onions and a dollop of sour cream.
Sep 26, 2019 | Desserts, Recipes, Sides, Snacks
Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.
This is my version of Cheesy Chili Mac Recipe!Enjoy!
Ingredients:
2 ½ cups uncooked macaroni noodles
1 cup frozen corn kernels
15 oz. can kidney beans
1 ½ cup shredded sharp cheddar cheese
15 oz. can pinto beans
15 oz. can black beans
15 oz. can dice tomatoes
15 oz. can tomato sauce
2 ½ cups vegetable broth
2 tbsp. flour
2 tbsp. chili powder
2 cloves garlic
1 pc. yellow onion
1 tbsp. virgin olive oil
Directions:
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
Serve while it’s hot.
Share with your family and friends! Enjoy!
Instructions
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
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Share with your family and friends! Enjoy!
Sep 3, 2019 | Cookies, Cakes & Pies, Desserts, Recipes, Snacks
Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that’s a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It’s one of our all time favorite pumpkin desserts—and that’s saying something, considering we have over 80 recipes.
INGREDIENTS
3/4 c. graham crackers, crushed
3/4 c. gingersnaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
Best-Ever Pumpkin Cheesecake
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Best-Ever Pumpkin Cheesecake
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Aug 29, 2019 | Desserts, Recipes, Snacks
This Banana Split Eclair Cake tastes just like a divine, creamy eclair only it’s in cake form.
Banana splits are definitely for summer-time fun, so I incorporated banana pudding, whipped cream and strawberries as the filling between the graham crackers and topped it off with a tub of chocolate frosting.No Bake Banana Split Cake, made gluten free. A graham cracker crust, topped with fluffy cream cheese, bananas, crushed pineapple, vanilla pudding and whipped cream—and a cherry on top!
No bake cakes are lovely for so many reasons. Not only do they, well, require no baking which is perfect for the warmer months. But no bake cakes are also lovely because they’re best when they’re made ahead. For crying out loud, Ina Garten has built an entire empire of cookbooks and cooking shows on the concept that you should be able to host a perfect party—and enjoy it along with your guests
Either way, when the weather warms, you’ll be needing lots and lots of graham cracker crumbs. Go ahead and make a double or triple batch of my recipe, and stock up before it gets too hot!
(This post has affiliate links)
Ingredients
1 box graham crackers 1-pound
2 boxes instant banana pudding 3 1/4-ounce
3 1/2 cups milk
1 container frozen whipped topping 8-ounce, thawed
2 cups of strawberries sliced
1 tub chocolate frosting
Instructions
1. Butter the bottom of a 13×9 pan.
2. Using an electric mixer, in a large bowl, mix pudding with milk and beat at medium speed for 2 minutes.
3. Fold in whipped topping and strawberries.
4. Line bottom of pan with whole graham crackers.
5. Pour half the strawberry/pudding mixture over graham crackers,
6. Repeat with another layer of whole graham crackers on top of pudding layer.
7. Pour remaining half of strawberry/pudding mixture over the graham crackers and cover with another layer of graham crackers.
8. Put tub of frosting in microwave and microwave 30 seconds to 1 minute so frosting is pourable.
9. Pour over cake and spread out evenly.
10. Refrigerate for 24 hours.
Jul 30, 2019 | Recipes, Snacks
My motivation for creating palitaw at home was because of how this certain lady vendor made me realize just how much I missed these. There used to be an ate who would pass by our office with her basket of mixed Filipino snacks every afternoon, and in that big basket would be some palitaw.
The first time I bought some from her I want to be reminded of what quantity I used to crave these as a child. It happen the instant I bit into the limited chewy rounds! However sooner or later the Ate stopped mercantilism snacks and spending by our workplace altogether, therefore i made a decision to merely act and create some palitaw on my very own. I ne’er expected it to be therefore easy!
There square measure totally different versions of this viscous rice treat out there, however this palitaw instruction creates dumplings that square measure firm to the bite however chewy. Other versions tend to be soft and wet, and if you like that I’d counsel flattening the dough quite bit a lot of, being careful to not flip it into one thing too fragile. It’d be exhausting to cook them while not accidentally tearing them apart if they’re too skinny.
Any approach you create it, don’t forget to pile on the tasty sesame-sugar and coconut! The toppings square measure liable for creating these extremely habit-forming finally, since on its own the dumplings don’t extremely have flavour. It’s a mix of chewiness and associate earthy sweetness from the coconut, cooked benny, and sugar that create these a favorite in my book. 🙂
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Click here Palitaw for recipes!!
INGREDIENTS
2 cups glutinous rice flour
1 cup water
1-½ cups grated coconut
½ cup sugar
2 tablespoons sesame seeds, toasted
INSTRUCTIONS
1. In a large mixing bowl, knead the rice flour and water to make a smooth dough. Once it holds together and separates cleanly from the bowl, the dough is ready.
2. With floured hands, pinch off about 1-1/2 tablespoons of dough and roll into a ball. Flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.
3. Place grated coconut in a small bowl. In a separate small bowl, mix sugar and toasted sesame seeds.
4. In a pot, bring 2 quarts of water to a boil. Once ready, drop the dumplings into the boiling water two to three pieces at a time to prevent them from sticking with each other. Do not crowd the pot.
5. Boil the dumplings until they puff, turn just a little translucent, and float to the top, about 1 to 3 minutes. Scoop them out and drain. Repeat until all dumplings are done.
6. Roll the cooked dumplings in the coconut, then sprinkle generously with the prepared sugar-toasted sesame seeds mixture. Enjoy warm or at room temperature.
