Corn Chex® cereal provides a tasty crust to these cheesy baked appetizers that are made using macaroni.
Prep Time: 25 Min
Total Time: 50 Min
Makes: 12 servings
1 cup uncooked gluten-free elbow macaroni
3 cups Corn Chex® cereal, finely crushed
2 1/2 cups shredded Cheddar cheese (10 oz)
5 tablespoons unsalted butter, melted
1 tablespoon gluten-free flour blend
1 cup whole milk, warmed
1 egg yolk, slightly beaten
1/4 teaspoon salt
1 egg white, beaten until stiff but not dry
1. Cook and drain macaroni as directed on package.
2. Move oven rack to lower third of oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.
3. In medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.
5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.
Tuesday, December 28, 2010
Friday, December 24, 2010
BANANA BREAD
This one is my family's favorite and its from better homes cookbook and the streusel topping is delicious.
2 c all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 egss, beaten
2-3 ripe bananas
1 c sugar
1/2 c cooking oil
1/4 c chopped walnuts
1. Preheat oven to 350 and grease and butter loaf pan. In large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. In medium bowl combine eggs, banana, sugar, and oil. Add egg mixture to flour mixture. Stir just until moistened and fold in walnuts. Pour into prepared pan and sprinkle with streusel nut topping. Optional.
3. Bake for 1hr or until wooden toothpick inserted comes out clean. Cool in pan for 10 min and remove from pan. Cool completely on rack and wrap.
Stresuel topping:
1/4 c brown sugar
3 tbsp all purpose flour
2 tbsp butter
I use a food processor and mix everything and then I add 1/3 cup chopped walnuts and sprinkle on bread before baking.
Enjoy!
2 c all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 egss, beaten
2-3 ripe bananas
1 c sugar
1/2 c cooking oil
1/4 c chopped walnuts
1. Preheat oven to 350 and grease and butter loaf pan. In large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. In medium bowl combine eggs, banana, sugar, and oil. Add egg mixture to flour mixture. Stir just until moistened and fold in walnuts. Pour into prepared pan and sprinkle with streusel nut topping. Optional.
3. Bake for 1hr or until wooden toothpick inserted comes out clean. Cool in pan for 10 min and remove from pan. Cool completely on rack and wrap.
Stresuel topping:
1/4 c brown sugar
3 tbsp all purpose flour
2 tbsp butter
I use a food processor and mix everything and then I add 1/3 cup chopped walnuts and sprinkle on bread before baking.
Enjoy!
Monday, December 20, 2010
CHAMPURRADO
Recipe Ingredients:
12 cups Water, divided
3 Cinnamon Sticks
1 1/2 cups Masa harina flour (mexican corn flour)
1 1/2 cups Packed sugar or
2 large Piloncillo chunks (mexican brown sugar)
1 oz. (half of 2-oz.bar) Nestle unsweetened chocolate baking bar
2 tsp. Vanilla Extract
Recipe Instructions:
Combine 8 cups water and cinnamon in large saucepan bring to a boil. Place remaining water and flour in blender container cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended very well. (You can use milk instead of water if you want)
12 cups Water, divided
3 Cinnamon Sticks
1 1/2 cups Masa harina flour (mexican corn flour)
1 1/2 cups Packed sugar or
2 large Piloncillo chunks (mexican brown sugar)
1 oz. (half of 2-oz.bar) Nestle unsweetened chocolate baking bar
2 tsp. Vanilla Extract
Recipe Instructions:
Combine 8 cups water and cinnamon in large saucepan bring to a boil. Place remaining water and flour in blender container cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended very well. (You can use milk instead of water if you want)
SHRIMP TOSTADAS
Recipe Ingredients:
1 lb. cooked shrimp
1 3/4 . ready diced tomatoes, drained
1 C. chopped white onion
1/2 C. serrano chiles chopped
1/4 C. chopped fresh cilantro
3 tbs. vegetable oil
1/2 cup of lime juice fresh
1 3/4 C. Refried Beans with jalapenos
1 pack. Tostada Shells
2 1/2 C. shredded romaine lettuce
Recipe Instructions:
Combine shrimp, tomatoes, onion, chiles,cilantro, vegetable oil and lime juice in medium bowl, cover. (May be prepared ahead and refrigerated.) Spread about 2 tablespoons beans over each tostada shell. Top with lettuce and shrimp mixture as much as you want. Optional: top with some ranchero cheese and sour cream.
1 lb. cooked shrimp
1 3/4 . ready diced tomatoes, drained
1 C. chopped white onion
1/2 C. serrano chiles chopped
1/4 C. chopped fresh cilantro
3 tbs. vegetable oil
1/2 cup of lime juice fresh
1 3/4 C. Refried Beans with jalapenos
1 pack. Tostada Shells
2 1/2 C. shredded romaine lettuce
Recipe Instructions:
Combine shrimp, tomatoes, onion, chiles,cilantro, vegetable oil and lime juice in medium bowl, cover. (May be prepared ahead and refrigerated.) Spread about 2 tablespoons beans over each tostada shell. Top with lettuce and shrimp mixture as much as you want. Optional: top with some ranchero cheese and sour cream.
Traditional Mexican recipes
So I thought I'd share some recipes that are traditions in our family during this holiday season. I have great memories of my grandma and mom cooking and sharing these wonderful foods. I'm so glad that now as a mom I can pass these recipes to my children and hope they enjoy eating them as much as I did growing up. No wonder when the New Year rolls around we have to hit the gym hardcore. haha. Its all worth it.
BUñUELOS
Recipe Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
1/2 cup fresh orange juice
1/2 cup butter or margarine
oil for frying
Recipe Instructions:
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in juice. Add juice mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm.
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
1/2 cup fresh orange juice
1/2 cup butter or margarine
oil for frying
Recipe Instructions:
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in juice. Add juice mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm.
Thursday, December 9, 2010
Chocolate Cereal Snack Mix
from "Crispix Mix Sweet Minglers"
6 cups cereal (I used Rice Chex)
1 cup semi-sweet chocolate chips
1/4 cup peanut butter
1 cup powdered sugar
Melt chocolate chips in a microwavable bowl for one minute. Remove and stir. Return to the microwave for thirty seconds, stir until chocolate chips are all melted. Add peanut butter and stir until smooth. Add cereal and stir to coat. Add powdered sugar to a gallon size ziplock bag, add chocolate covered cereal. Seal and shake to cover. Store in an airtight container.
So many varieties and makes a great Christmas goody.
6 cups cereal (I used Rice Chex)
1 cup semi-sweet chocolate chips
1/4 cup peanut butter
1 cup powdered sugar
Melt chocolate chips in a microwavable bowl for one minute. Remove and stir. Return to the microwave for thirty seconds, stir until chocolate chips are all melted. Add peanut butter and stir until smooth. Add cereal and stir to coat. Add powdered sugar to a gallon size ziplock bag, add chocolate covered cereal. Seal and shake to cover. Store in an airtight container.
So many varieties and makes a great Christmas goody.
Subscribe to:
Posts (Atom)