Buffalo Chicken Dip

Buffalo Chicken Dip



1 pkg. (8 oz.) cream cheese, softened2 cans (9.75 oz each) Swanson Premium Chunk Chicken Breast, drained½ cup Frank's RedHot Sauce ½ cup blue cheese salad dressing½ cup crumbled blue cheeseAssorted fresh vegetables and/or crackers

Directions:

1) Stir cream cheese in 9" deep dish pie plate until smooth. Stir in remaining ingredients.
2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Tips: - Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles. - Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot! - Make this in the microwave by heating it on high for 5 minutes instead of baking

- Keep it warm in a crockpot or slow cooker

Coconut Banana Muffins

Coconut Banana Muffins

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don't have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.

1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut

Cream together the butter and eggs, then mix in the ripe bananas and vanilla.

In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut.

Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.

From CheapCooking.com

Bisquick Mozerella Cheese Sticks

Easy Cheese Sticks

Make this appetizer favorite at home! The crispy, golden brown outside holds rich, gooey melted cheese.

Prep Time: 10 min

Total Time: 1 hour 25 min

Makes: 30 appetizers

1	lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
	Vegetable oil
1	cup Bisquick mix
1	teaspoon paprika
1/2	cup milk
1	egg
	Marinara sauce, if desired

	Print these coupons...
	$0.60 off Bisquick® Baking Mix Plus 22 more...
	About Concordance™

1.	Place cheese sticks on tray; freeze at least 1 hour.
2.	Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3.	Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Panipopo

This panipopo recipe is simple and delicious. Panipopo is dinner rolls cooked in coconut milk pudding. This is Kehau Woolsey's recipe. via my sister Paula.

Use your favorite bread recipe (I used my Kitchenaid recipe)or Rhodes dinner rolls. Prepare coconut pudding by mixing well:
2 cans (13.5oz each) coconut milk
1/2 cup sugar
3/4 cup water
1/4 cup cornstarch

Pour mixture into a large foil pan or divide between two 9" x 13" cake pans. When dough has risen for an hour, shape into round dinner rolls (about 24). Drop into pan(s) with coconut milk. Let rise again for an hour. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

White Chocolate Dipped Gingerbread Cookies

Servings: Makes 3 dozen medium size cookies

Decadent gingerbread cookies with a hint of orange flavor, dipped in white chocolate. Time consuming to make, but worth every minute!

Ingredients:

2 tablespoons dark molasses

1 tablespoon water

1 large egg

3-1/4 cups all-purpose flour

1 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 tablespoons dried orange peel

2 teaspoons ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup cold unsalted butter, cut into 1-inch pieces

1/2 cup solid shortening

2 boxes (6 ounces each) white chocolate baking squares

Instructions:Whisk molasses, water and egg in a small bowl; set aside. If using an electric mixer: Mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl. Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms. If using a food processor: Place flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in food processor; process 10 seconds. Add butter; process until dough resembles coarse meal, about 30 seconds. Pour molasses mixture over flour and process until dough forms. Remove dough from processor. Turn out on lightly floured surface. Knead 5 to 7 minutes. Transfer dough to bowl; cover. Chill a minimum of 2 hours. Preheat oven to 350º F. Roll dough between 2 sheets of waxed paper to 1/8-inch thickness. Cut with cookie cutters. Place on baking sheets; bake for 10 to 12 minutes. Cool. Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate. Place on cooling racks or wax paper to let chocolate harden

Another Shoutout of Thanks goes to Jori for these babies too!

Heather's Peppermint Pie!

1 chocolate pie crust
2 cups of mini marshmallows
1/2 cup milk (whole milk works best)
8 drops red or green food coloring
1 capful peppermint flavoring
1 8 oz Cool Whip

1. Slowly melt marshmallows with milk over low/med heat, stirring constantly. Remove from heat and add coloring and flavoring, mix well.

2. Place in the fridge (on a hotpad), and stir occasionally until the marshmallow glops off the spoon.

3. Mix in Cool Whip, reserving about a cup or so to put dallops on top of the pie if you want. Pour into the chocolate pie crust and put back in the fridge to set for at least 2 hours.

Thanks Heather!

Best Sugar Cookies!

Sugar Cookies

1 cup butter, room temperature

1 1/4 cup powdered sugar

1/4 cup instant vanilla or cheesecake pudding

1 egg1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Cream the butter, powdered sugar and instant pudding very well until light and fluffy. Slowly beat in the egg, vanilla and almond extract. Add the flour, baking soda and cream of tartar and mix until just combined. Form dough into a ball and wrap well. Chill for 1 hour. After chilling, preheat oven to 375 degrees. Roll dough out 1/4 inch thick and cut into desired shapes. Bake for 8 – 10 minutes until a light golden brown edge appears on cookies. Frost with Cream Cheese frosting or Royal Icing frosting (below).

Royal Icing Frosting

1 cup C&H (in the box) powdered sugar

5 Tablespoons meringue powder

Scant 1/2 cup water (just shy of 1/2 cup)

Beat all ingredients in a mixer or with a hand mixer for 7 to 8 minutes. Scoop some in a bowl and color it with desired food coloring. Then, a teaspoon at a time, add water until it just becomes runny. Fill a pastry bag with a #3 tip. Outline the cookie and, then with zigzags, fill the center. With a toothpick, brush the frosting to fill in all the holes. If it doesn’t smooth out, your frosting is too thick.

Thanks to Jori for the recipe!

3 Hot Chocolate recipes!

I'm a SUCKER (TOTAL and COMPLETE sucker!) for a good cup of hot chocolate! Natalie posted 3 recipes, and I'm totally stealing them!


Peanut Butter Hot Chocolate

4 squares baker's chocolate
2 cups milk
2 tbsp. peanut butter
marshmallows

Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.

White Peppermint Hot Chocolate

6 hard peppermint candies, finely crushed
2/3 cup whipping cream
3 1/2 cups milk
8 oz. white chocolate, chopped
1/2 tsp. peppermint extract

Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

Luscious Hot Chocolate

1 cup milk
1 cup half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 tsp. sugar
1/2 tsp. vanilla

Heat milk, half and half, both chocolates and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

{From LDS Living Magazine.}

Squishy Bread

Squishy Bread
Stolen from Sunnie Adams (Thanks for the heads up Lisha!)

Squishy Whole Wheat Bread Recipe
3 1/2 c whole wheat flour (use white wheat for lighter bread)
1/3 c gluten
2 T yeast
2 1/2 c hot water

Mix one minute and let rise for 10 minutes.

Add-
1/3 c oil
1/3 c honey or sugar
2 T lemon juice
1 T salt
2 1/2 - 4 c whole wheat flour

Mix/knead for 10-15 minutes. Divide into three loaves and put in greased bread pans. Preheat oven to 350 degrees for one minute or until barely warm, put loaves in and turn oven off. Let rise until loaves have risen just barely above the rim about 45-60 minutes. Turn on oven to 350, leaving pans in the oven, and bake for 35 minutes.

Buffalo Chicken Soup

John took me to a fabulous Soup & Salad restaurant in Cheektowaga, called Danny's. They had the BEST Buffalo Chicken Soup there and I want some more!

I was roaming the internet, and found this one. Hopefully I'll try it soon and let you know what I think!

Buffalo Chicken Soup
We tasted this cheesy, spicy chicken soup at a local restaurant and
just had to try to recreate it at home. We got it first try! It's so easy
and delicious, I'm sure it'll become a favorite at your house, too.


Recipe Created By: Robbie & Mike Rice
Prep. Time: 0:25
Serves: 4

1 sm. onion - chopped
2 ribs celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce - to taste
4 oz. process cheese food (Velveeta®) - cubed, low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt

-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.
-Stir flour into pan; slowly whisk in milk and broth.
-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.

Layered Enchalad Bake

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 8

1 lb. (500 g) lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Thanks once again to Kraft for this goodie.

Ten Minute Couscous Soup

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

The "I" is not me... Recipe taken from 101cookbooks.com because I like couscous, and I like to say the word couscous.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

 

	Skill: Easy Prep time:   15 mins Cook time:   37 mins Makes: 8 servings
1 tbsp Becel Buttery Taste margarine   15 mL   1 medium onion, chopped   1   3 cloves garlic, minced   3   1/8 tsp five spice powder   0.5 mL   8 cups peeled, seeded and diced butternut squash, about 1 large squash   2 L   1 Granny Smith apple, peeled, seeded and diced   1   1 carton Knorr Simply Chicken Broth   900 mL   1/2 cup unsweetened apple juice   125 mL   2 tbsp golden brown sugar   30 mL
In large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened, about 7 minutes. Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the brown sugar. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving. Tip: Five Spice Powder is available in Asian markets, as well as in the spice aisles of most grocery stores. Nutritional Information (per serving): 120 calories, 1.5 g total fat, 0.2 g saturated fat, 0g trans fat, 0.6 g polyunsaturated fat, 0.8 g monounsaturated fat, 0 mg cholesterol, 270 mg sodium, 28 g total carbohydrates, 3 g dietary fibre, 2 g protein

Courtesy of Homebasics Canada

Holiday Pretzel Snacks

Pretzel Snacks for ANY Holiday

1. Get some bite-size, waffle-shaped pretzels, Hershey's Kiss or Hershey's Hug candies, and M&M's candies.

2. Heat the oven to 170ºF - I use the WARM setting. Lay waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Hug. 

3. Bake for 4 to 6 minutes, until the chocolates feel soft when touched with a wooden spoon. It is easy to overheat them, so go carefully with just a few until you can get it right. Remove the cookie sheet from the oven and quickly (gently) press an M&M's candy into the center of each Kiss.


4. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes.

Thanks Tib!

Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.

Season to Taste

Seasoned Salt

6 tbsp salt (I prefer Kosher)
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp garlic powder
2 1/4 tsp paprika
1 tsp dry mustard
1/4 tsp onion powder
1/8 tsp dill
1/2 tsp celery salt
Put all ingredients into a mini food processor or spice blender and give it a whir on low. Use anywhere you want a kick of flavor!

Blackened Seasoning

4 tsp ground paprika
2 tsp dried thyme
2 tsp onion powder
2 tsps garlic powder
1/2 tbsp granulated sugar
2 tsp salt (Kosher)
2 tsp black pepper
1 tsp ground cayenne pepper, or to your taste - be careful!
1 ttsp dried oregano
3/4 tsp ground cumin
1/4 tsp ground nutmeg
Place all ingredients in a jar, give it a good shake, and store in a cool, dark place. Shake up the jar well to distribute the spices before each use. I use this by putting a light coating of butter on a piece of chicken or fish, then covering it in the spice blend. Place the prepared meat on a scorching hot iron skillet (hint: use the grill outdoors to avoid setting off the smoke detector), and cook through, turning once. My mouth is watering just thinking about it.

Poultry Seasoning

1 tsp Kosher salt
1 tsp white pepper
1 tsp paprika (try smoked paprika for a twist!)
1 tsp dry mustard
1/2 tsp ground bay leaves
1 tsp garlic powder
Measure all ingredients into a jar or zip top bag, seal and shake well. Rub well into poultry before baking, grilling, or tossing in the crockpot. It really does jazz up poultry and keeps it from tasting bland.

Taco Seasoning

1 tbsp chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp powdered oregano
1 tsp sugar
1/2 tsp. Kosher salt
Mix all ingredients together. This makes the equilivant of a 1/4 ounce package of commercial taco seasoning mix. You can mix this into ground meat, or use as a seasoning rub before grilling chicken or skirt steak. We use it primarily for tacos and burritos and it tastes so much better than the commercially available mixes.

Pumpkin Pie Spice

2 tbsp cinnamon
1 1/2 tsp ginger
1 1/2 tsp nutmeg
1 tsp ground cloves
Measure all ingredients into a jar or zip top bag. Mix it into one cup of brown sugar, 2 cups of baked pumpkin, 1/4 cup of evaporated milk and two egg yolks. Then fold this into two whipped egg whites and 1/3 cup of sugar and bake in a prepared pie shell for a wonderful pumpkin pie.

Dry BBQ Rub

6 tbsp brown sugar, tightly packed
2 tbsp Kosher salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper (optional)
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
Measure all ingredients into a jar or zip top bag. I rub this mixture on a pork shoulder and then let it sit overnight in the refrigerator. The next day, I take the shoulder out and let it come to room temperature, then smoke it at 190 degrees for 20+ hours with hickory smoke. Again, my mouth is watering…

Southwestern Seasoning Blend

2 1/2 tbsp chili powder
1 tbsp ground coriander
1 tbsp Kosher salt
1 tbsp dried oregano
2 tbsp paprika
1 tsp black pepper
2 tsp ground cumin
1 tsp cayenne pepper or crushed red pepper
Measure all ingredients into a jar or zip top bag. This is a mixture that you can use on just about anything when you want that Southwest flavor kick. Try it on eggs, fish, or chicken for a powerful Tex-Mex taste.

Stolen from simplemom

Sweet Potat Pancakes

Preparation time: 30 minutes

Number of servings: 8

Ingredients

• 6 cups sweet potatoes, peeled and finely shredded
• 1 cup onion, finely shredded
• 1 tsp salt-free herb seasoning
• 1 2/3 cup unbleached flour
• 1/3 cup chopped fresh flat-leaf parsley
• 2 cups finely shredded zucchini
• 1/4 cup lemon juice
• 1 1/2 cups egg substitute
• 6 tsp canola oil, divided

Directions

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. In a large non-stick frying pan or griddle, over medium-high heat, warm 2 tsp of the oil. Drop a large spoonful of the batter into the pan, and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.

Cook for about 2 minutes per side or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.

Nutrition Facts Sweet Potato Pancakes Serving Size 1/8 of recipe Amount Per Serving Calories 270 Calories from Fat 50 % Daily Value (DV)* Total Fat 6g 9% Saturated Fat 1g 3% Cholesterol 0mg 0% Sodium 95mg 4% Total Carbohydrates 44g 15% Dietary Fiber 3g 12% Sugars 10g Protein 11g Vitamin A 360% Vitamin C 50% Calcium 6% Iron 15% * Percent Daily Values are based on a 2,000-calorie diet.

Diabetic Exchange** Carbohydrates 2 Meat 1 Fruit 0 Vegetable 1 Milk 0 Fat 1 Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Perfect Winter Beef Stew

Prep Time: 15 min

Total Time: 2 hr 15 min

Makes: 8

3/4 cup KRAFT Zesty Italian Dressing

2 lb. (900 g) stewing beef, cut into 1-inch chunks

6 slices bacon, chopped

3 cups sliced fresh mushrooms

1 large onion, chopped

6 carrots, sliced

1-1/2 lb. (675 g) potatoes, peeled, cut into large chunks

1 can (19 fl oz/540 mL) diced tomatoes, undrained

1 can (10 fl oz/284 mL) beef broth

POUR dressing over beef in shallow glass dish. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; discard drippings. Drain bacon on paper towels.

ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min., stirring occasionally. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

BRING to boil, stirring occasionally; cover. Simmer on low heat 1 hour 30 min. or until beef is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 min.

Kraft Kitchens Tips

Special Extra

For more flavour, add 1/2 tsp. dried thyme leaves to saucepan with the beef and vegetables.

via Kraft

Apple Crumble

Prep Time: 10 min

Total Time: 30 min

Makes: 8

1 tub (250 g) PHILADELPHIA Light Cream Cheese Spread

2-2/3 cups crushed NILLA Vanilla Wafers (about 64 wafers)

4 Granny Smith apples, peeled, chopped (about 6 cups)

1/4 cup sugar

4 tsp. ground cinnamon

HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.) Set aside.

TOSS apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2-L baking dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until crumb mixture is lightly browned and apples are tender. Serve warm. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Special Extra

Top each serving with 2 Tbsp. thawed Cool Whip.

Food Facts

Since Granny Smith apples hold their shape when cooked, they work well in this recipe. Other suggested apple varieties include Spy, Gala, Ida Red or Spartan.

Via Kraft

Funnel Cake!

Ok, so I adore funnel cake. I don't know why. Because it's fried? Because it's sweet goodness? Who knows. I made some this morning after MONTHS of craving it, and it was DE-LISH!

Funnel Cake



Ingredients:
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. Beat egg and milk. Mix all other ingredients and slowly add to the egg mixture, beating until smooth.

2. Using a funnel, drop into hot oil working from center outwards. Remove from the oil when golden brown and crispy.

3. Sprinkle with powdered sugar and serve.