Prep time: 20 minutes, Bake Time : 22 minute , Makes: 12 muffins

Muffins

1 egg

¾ cup apple juice or milk

½ cup oil

1 teaspoon vanilla extract

2 cups all purpose flour

¼ cup granulated sugar

¼ cup firmly packed brown sugar

1 tablespoon baking powder

½ teaspoon salt

1/1/2 cups cored and chopped apple

½ cup chopped nuts

Topping:

2 tablespoons granulated sugar

1 teaspoon cinnamon

Directions:

Heat oven to 400 degrees. Grease bottoms of 12 medium muffins cups or line with paper baking cups.

Beat egg with juice, oil and vanilla in a medium bowl. Stir in flour, sugars, baking powder and salt just until flour is moistened (batter will be lumpy). Stir in apple and nuts. Fill muffin cups.

Combine topping ingredients in a small bowl: sprinkle over batter in muffins cups.

Bake at 400 degrees for 20 to 22 minutes or until golden brown. Immediately remove from the pan to the cooling rack.

Ingredients:

2 (16-ounce) packages riced cauliflower, or 1 large head cauliflower (about 3 pounds)

3 tablespoons unsalted butter

2 cups water

1 teaspoon kosher salt

1 clove garlic

1 tsp Parsley

½ tsp balck pepper

Directions:

1. Finely chop the cauliflower (for whole cauliflower only).

2. Sauté the cauliflower. Melt the butter in a 4-quart pot over medium-high heat. Add the cauliflower and sauté, stirring occasionally, until the cauliflower has lightened in color, 3 to 5 minutes.

3. Boil until tender. Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes. Or cook according to package directions.

4. Reserve the cooking liquid, then drain. Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.

5. Mash or purée. Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency. Serve hot.

Helpful holiday cooking note:

Make ahead: Mashed cauliflower can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat over low heat, adding additional butter if needed.

Sweet Potato Chips

Ingredients:

2 medium sweet potatoes

1 tbsp. vegetable oil

1 tbsp. cornstarch

1 tbsp. chili powder

2 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. mustard powder

2 tsp. kosher salt

Directions:

Preheat oven to 350°

Place a wire rack on a large rimmed baking sheet

Cut sweet potatoes into thin slices (⅛-¼ inch)*

Toss sweet potatoes in olive oil

In a separate bowl combine spices and cornstarch

Add sweet potatoes to spice mixture and toss until evenly coated

Place sweet potatoes on wire rack in a single layer

Bake 25-35 minutes, until potatoes look crispy and dry to touch*

*you may put them in the broiler to crisp them a little more. Watch them closely as they will quickly burn.

Chipotle Lime Dip

Ingredients:

1 ¼ cup mayonnaise or sour cream

½ lime juiced (1Tbls)

1 tsp ground chipotle powder

½ tsp chili powder

¼ tsp paprika

¼ tsp cumin powder

¼ tsp garlic powder

Directions:

Mix all ingredients together and refrigerate.

Best if mixed at least an hour before serving so the spices have a chance to blend

Pumpkin Bread

Yields: 5 small loaves

Ingredients

5 eggs

1 ¼ cups vegetable oil

1 (15oz) can solid pack pumpkin

2 cups flour

2 (3oz) packages vanilla pudding mix

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt

Directions

1. Beat eggs in a mixing bowl, add oil and pumpkin. Beat until smooth

2. Combine remaining ingredients and mix

3. Pour into greased pans and bake at 325℉ for 50 to 55 minutes.

4. Cool and enjoy!

Fried Pickles

Time: Prep: 15 Cook: 10 Total : 25 | Yields: 4 Servings

Ingredients

For the sauce:

1/4 cup mayonnaise

1 tablespoon drained horseradish

2 teaspoons ketchup

1/4 teaspoon Cajun seasoning

For the pickles:

Peanut or vegetable oil, for frying

1/2 cup all-purpose flour

1 3/4teaspoons Cajun seasoning

1/2 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

Kosher salt

2 cups sliced dill pickles, drained

Directions:

1. Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

2. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

3. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Prep time: 10 minutes | Cook time: 35 minutes

If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven.

INGREDIENTS

One medium sized pumpkin

Salt

Extra virgin olive oil

METHOD

1 Cut pumpkin, scrape out seeds, rinse: Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.

Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings

Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

2 Boil pumpkin seeds in salted water for 10 min: Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.

Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Bake seeds in 400°F oven until browned: Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.

Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.

Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.

Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Prep time: 15 mins | Total time: 15 mins

Author: Sarah @ Miss CandiQuik

Serves: 24

Ingredients

• 1 (16 oz.) package Vanilla CANDIQUIK® Candy Coating

• Pretzel rods

• Mini chocolate chips

Instructions

1. Melt Vanilla CANDIQUIK in tray according to package directions.

2. Dip ½ of each pretzel rod in the melted CANDIQUIK; allow excess coating to drip off and place on wax paper.

3. Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the pretzel with the bottom side facing up.

Have ready in large bowl…

7 cups popped corn

Mix in saucepan…

1 cup sugar

⅓ cup water

⅓ cup light corn syrup

1 tsp. salt

¼ cup butter

Cook to 250° or until a few drops form a hard ball when dropped into cold water. Remove from heat.

Stir in…

1 tsp. vanilla

Pour in thin stream over the popped corn, stirring constantly to mix well. Shape, with buttered hands into balls.

Makes 12 to 15 large balls

Walking Nachos

Total Time: Prep: 10 min. | Cook: 30 min. | Makes: 5 servings

Ingredients

1 pound ground beef

1 envelope reduced-sodium chili seasoning mix

1/4 teaspoon pepper

1 can (10 ounces) diced tomatoes and green chiles

1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)

5 packages (1 ounce each) corn chips

Toppings: Shredded cheddar cheese, sour cream and sliced green onions

Directions

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally.

• Just before serving, cut open corn chip bags. Add beef mixture and toppings.

PUMPKIN CHEESECAKE TRUFFLE MUMMIES (NO BAKE)

Prep Time: 20 MINUTES | Chill Time: 30 MINUTES | Total Time: 50 MINUTES | Servings: 14

INGREDIENTS

• 1 1/2 cups gingersnap cookie crumbs

• 1/4 cup canned pumpkin puree

• 1/3 cup graham cracker crumbs

• 3 tablespoons powdered sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 3 ounces cream cheese, softened

• 1/2 cup white chocolate chips

• white chocolate chips or white dipping chocolate (like CandiQuik)

• red food coloring

INSTRUCTIONS

1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 cup white chocolate chips and mix into truffle mixture.

2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.

3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.

4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food coloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.

HomeMade Ice Cream

Materials:

Ice Cream Maker

Rock salt

Ice

Ingredients:

I - 4 oz bx Ice Cream Mix

¼ cup Whole Milk

¾ cup Heavy Whipping Cream

Direction:

Combine Ice Cream Mix, Whole Milk and Heavy Whipping Cream in a bowl. Stir until dissolved. Pour mixture into your home ice cream maker.

Plug the ice cream maker into an outlet. While the unit is running, add 2 inches of crushed ice to the bottom of the bucket. Sprinkle about 1/4 cup rock salt over the crushed ice. Continue layering crushed ice and rock salt until the ice level reaches the top of the rotating ice cream canister.

Read Directions - some Ice Cream makers do not call for Salt and Ice.

Recipe: www.junketdesserts.com

Prep: 15 min. + standing | Cook: 5 min./batch | yields: 10 corn dogs

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 2/3 cup all-purpose flour

• 1 teaspoon ground mustard

• 1/2 teaspoon onion powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon paprika

• 1/8 teaspoon ground cumin

• 1 large egg

• 1 cup 2% milk

• 10 hot dogs

• 10 wooden skewers

• Oil for deep-fat frying

Directions

• 1. In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter.

• 2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

Recipe from: https://www.tasteofhome.com/recipes/fair-favorite-corn-dogs/

PREP 10 MINUTES | COOK 5 MINUTES | YIELD 15 FRITTERS

Ingredients

3 cups corn kernels (See Note)

1 cup all-purpose flour

1 Tablespoon sugar

1 teaspoon baking powder

2 large eggs, lightly beaten

3/4 cup heavy cream

Vegetable oil, for frying

Sliced scallions, for serving

Sour cream or garlic aioli, for serving

Instructions

1. In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Stir in the eggs and heavy cream until the batter is well-combined.

3. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

4. Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

Note:

1. Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Yield: 30 cookies

Ingredients

2 quarts vegetable oil for frying

1 large egg

1 cup milk

2 teaspoons vegetable oil

1 cup pancake mix

1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)

Directions

Step 1

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Step 2

Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.

recipe: https://www.allrecipes.com/recipe/166081/deep-fried-oreos

From: https://www.tasteofhome.com/recipes/chocolate-covered-bacon/

Ingredients

• 12 thick-sliced bacon strips (about 1 pound)

• 6 ounces white candy coating, coarsely chopped

• Optional toppings: Chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper

• 1 cup semisweet chocolate chips

• 1 tablespoon shortening

Directions

• Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely.

• In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet.

• In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired.

• Refrigerate until set. Store in refrigerator.

Nutrition Facts

1 piece: 212 calories, 14g fat (8g saturated fat), 10mg cholesterol, 252mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 5g protein.

From: https://www.justataste.com/easy-caramel-apples-recipe/

PREP: 45 MINUTES COOK: 10 MINUTES YIELD: 8 CARAMEL APPLES

INGREDIENTS

• 8 Granny Smith apples (or any other variety)

• 4 (4.51-oz.) bags soft caramels

• 3 Tablespoons heavy cream

• Assorted toppings, such as chopped nuts, sprinkles or melted chocolate for drizzling

EQUIPMENT:

• 8 lollipop sticks or popsicle sticks

INSTRUCTIONS

Wash and thoroughly dry the apples then press a lollipop stick firmly into the top of each apple. Line a baking sheet with wax paper.

Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.

Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the apples in your preferred toppings then place them on the lined baking sheet. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve the apples immediately or store them in the fridge until ready to serve.

Grilled Mexican Street Corn (Elotes)

Recipe from the Tasting Table Test Kitchen

Yield: 8 cobs | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

INGREDIENTS

8 ears corn, shucked

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

1 cup crumbled cotija cheese, divided

½ cup mayo

½ cup sour cream

½ cup cilantro leaves, minced, plus more for garnish

2 teaspoons lime zest

1 teaspoon ancho chile powder

Lime wedges, for serving

DIRECTIONS

1. Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

2. In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.

3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

4. Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.

Kettle Corn

Ingredients

¼ cup vegetable oil

¼ cup white sugar

½ cup unpopped popcorn kernels

Directions

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.