Search Results for "Corn"
Recipe Results 73 of 103 pages
Black Cat Cake
Ingredients: 2 baked and cooled 8- or 9-inch cakes Ready-to-spread or homemade chocolate frosting McCormick® Black Food Color Assorted decorations for cat’s face, such as candy corn for eyes, nose and tongue, and licorice strings for whiskers Directions: Mark a circle around one of the cake layers about 1 inch in from cake edge. Cut
Spooky Snack Mix
Ingredients: 5 cups crispy corn cereal squares 2 cups cinnamon-flavored bear-shaped graham crackers 2 cups salted peanuts 2 cups tiny twist pretzels 1 cup sugar 1/2 cup light corn syrup 1/2 cup butter or margarine 2 teaspoons pure vanilla extract 3/8 teaspoon yellow food coloring Plus 1/8 teaspoon red food coloring Or 1/2 teaspoon orange
Cinnamon Peanut Brittle
Ingredients: 1 cup sugar 1/2 cup light corn syrup 2 cups salted peanuts 1 teaspoon butter 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon vanilla extract Directions: In a 2-quart microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2 1/4 minutes longer. Stir in peanuts,
Tortilla Lasagna
Ingredients: 1 pound ground beef 1 cup water 1 envelope taco seasoning 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 1/2 cups (12 ounces) sour cream 1 1/2 teaspoons chili powder 2 cups (8 ounces) shredded Monterey Jack cheese 2 cups (8 ounces) shredded cheddar cheese 1 tablespoon cornmeal 10 flour tortillas (6 inches)
Spoon Bread with Green Chiles
Ingredients: 1 can (12 fl. ounce) evaporated milk 3/4 cup water 1/2 cup yellow corn meal 1/2 teaspoon salt 1 can (4 ounce) diced green chiles 1 tablespoon granulated sugar 1 tablespoon chopped fresh cilantro 2 large eggs 1/2 cup shredded cheddar cheese Directions: Preheat oven to 350°. Grease 1-quart casserole dish. Combine evaporated milk,
Cider Baked Squash
Ingredients: 2 medium acorn squash 1/2 cup apple cider or juice 1/4 cup packed brown sugar 1/2 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground mace Directions: Place squash in a 15-inch by 10-inch by 1-inch baking pan. Pour cider over squash. Combine the brown sugar, cinnamon and mace; sprinkle over squash. Cover with
Squash Dressing
Ingredients: 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup water 4 cups chopped yellow summer squash 1/2 cup butter 1/2 cup each chopped onion, celery and green pepper 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper Directions: Prepare corn bread according to package
Stuffed Squash with Pears and Cheese
Ingredients: 2 medium acorn squash 1 tablespoon olive oil 2 medium pears (2 cups), cored 4 green onions sliced (1/2 cup) 1 clove garlic, minced 1 (15-ounce) container ricotta cheese 1/2 cup (2 ounces) shredded cheddar cheese 1/4 cup raisins chopped 1/4 cup chopped pecans 1 teaspoon finely shredded lemon peel 1/4 teaspoon ground nutmeg
Quesadilla
Ingredients: 1 corn or flour tortilla 1 egg or 1/2 cup cooked, diced chicken 1/4 cup shredded cheese 2 tablespoons salsa Nonstick cooking spray Directions: Place a griddle or large pan over medium-high heat. Place tortilla on pan and warm tortilla on both sides, then remove from pan and set aside. Spray nonstick spray onto
Dried Fruit Oatmeal Bars
Ingredients: 3 cups quick-cooking oats 1/2 cup finely chopped dried pears 1/2 cup finely chopped dried cranberries 3/4 cup butter or margarine 1 cup packed brown sugar 3/4 teaspoon salt 1/2 teaspoon grated lemon rind 1 1/2 tablespoons corn syrup 1 1/2 teaspoons vanilla Directions: Preheat oven to 350°. In large bowl, combine oats and
