FondofRecipes

caramel c corn bars caramel corn bars DESCRIPTION These caramel corn bars have a cookie base and a marshmallow caramel corn topping, drizzled with chocolate. So addicting! INGREDIENTS 1 roll refrigerated chocolate chip cookies 3 1/2 cups miniature marshmallows 1 bag butter-flavor microwave popcorn, popped 2/3 cup light corn syrup 1/4 cup butter or margarine 1 bag peanut butter chips 1 cup semisweet chocolate chips INSTRUCTIONS Press cookie dough into the bottom of a square baking pan (8×8 or 9×9). Bake at 350 for about 15 minutes or until the surface looks dry and starts turning golden brown. Start melting corn syrup, butter, and peanut butter chips over medium heat. Once cookies have been removed, sprinkle marshmallows on top of cookie layer and put back in the oven for 5 minutes until they puff up. Add popcorn to warm, melted peanut butter mixture and stir until well combined. Press on top of marshmallow layer. Drizzle with melted chocolate chips. ...

This smoky white bean chili with pork uses ground pork sausage, white beans and smoked paprika for an extra kick of flavor. INGREDIENTS 1 lb. ground pork sausage (I used the “hot” kind) 2 garlic cloves, minced 1 red onion, chopped 2 teaspoons ground cumin 1 tablespoon smoked Spanish paprika 2 teaspoons chili powder 1/2 teaspoon each salt and freshly ground pepper 1/3 cup red wine 2 14 oz. cans fire roasted tomatoes with garlic 2 14 oz. cans white beans 1 14 oz. can hominy sour cream INSTRUCTIONS Brown meat in a large pot; When done, remove excess fat. Add the onions and garlic to pork and medium-high heat (approximately 3 minutes) to the paracente. Add the spices and sauce for 1 minute. Add red wine and cook for another 5 minutes. Add tomatoes, beans and hominy. Cover and cook on medium-low heat for about 15 minutes (now okay, too)! Top and Serve with Sour Cream!

This is a recipe for a kidney beet muffin from my very best friend. Perfect out of the oven with molten butter and honey. INGREDIENTS 1/2 cup oil 1 cup sugar 2 eggs 2 cups buttermilk (sub 1 cup milk and 1 cup plain yogurt) 4 cups Raisin Bran cereal 2 cups flour 2 tsp. baking soda 1 tsp. salt INSTRUCTIONS Mix and bake for mothin tin at 400 degrees for 12-20 minutes, depending on the size of the pan. (My big muffin tin takes about 18 minutes). Allow at least 10 minutes to cool. Top with butter and honey Save the remaining batter in the refrigerator. For personalized servings, scoop for 1 minute in ramikin / mug and microwave.

This superfast flatbred pizza offers fresh farmers' markets, such as zucchini, cherry tomatoes and basil. Easy and delicious! INGREDIENTS 1 flatbread 1 cup shredded zucchini 1 teaspoon olive oil 1/2 cup chopped grape tomatoes 2 tablespoons white cheese 3 leaves fresh basil, chopped INSTRUCTIONS Shake the rosary in olive oil over high heat. Season generously with salt and pepper. Shake and leave alone for a while, then you get a little texture from brown on the thorium. When you are Sauteing, toast the flatbread at 400 degrees in the oven. When the zucchini is soft and just a little brown, remove it from the heat, then remove it from the heat, then remove from heat. Take the flatbread out of the oven and spread the torch on the flatbread. Top with fresh tomatoes, cottage cheese, and fresh basil. Cut, Serving, and Enjoy!

These fresh blueberry tartes have a delicious textured house-made crust and it is full of fresh blueberries. The best summer sweets! INGREDIENTS for the crust 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 1/4 cup bran cereal (added for texture; if omitting, add another 2 tbs. flour) 1/3 cup sugar 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces for the filling 3 cups fresh blueberries, rinsed and dried 2 tablespoons cornstarch 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 2/3 cup sugar Pinch of salt INSTRUCTIONS Preheat oven to 375 degrees. In a food processor, mix flour, bran, sugar, salt and butter; Process up to large moist pieces Spoon flour in separate tart pan. Pour the dough into a pan and the sides are packed firmly. Freeze for about 10 minutes. Prick under the dough at all with a fork. Bake for 10-12 minutes. Boil 1/4 cup of water and 1 cup jamun on high heat. Re...

As a poor third child with a very active mother, I do not really make fish pickle ever. On Kottayam's journey, a few days before my return flight, Amma created a source of some good firm-Fleached fish (usually King Fish or Neeman) and filled me with a large glass bottle of homemade Kerala fish pickle. Given Then I freeze on reaching it and used it for several months. My mother has refused to use many preservatives in her pickle of fish, so it is not very long shelf-life. It helps with cold and I take out a small amount and keep it refrigerated, help myself and then till it gets out. Then I refill it. Anyway, when I was not in Kottayam for a while, I was speaking droughts in the middle and I really yearn for some good people in Kerala. Mustafa tried to take a bottle of pickle from the stores and it was not that much, so I completed this work to make it myself. Received the recipe from Amma (she refused to give me saying that "there is no need to make it herself" ...

In western India Goa is spread with the Arabian Sea, and the food of the Goan region is based on their abundant seafood, with the influence of Hindu, Muslim and Portuguese cultures. Goan is a specialist in making various types of meat and fish pickles, and this recipe is no exception for fresh shrimp pickle. Pickles of prawns need to rest for a few days so that all spices can melt and blossom. It will remain in the refrigerator for a long time, so if you can resist eating it at once, then you can enjoy it with the food for the coming days, or you can plan to make it prematurely and Guests can keep on hand for It is served hot on boiled rice or lentils (like dal, thin and split and then cooked in a thick stew). You can adjust the quantity of heat in this dish by separating the amount of red chilli, which is the only spicy element. This recipe is from my friend Aparna . Appu is my batch mat since my post graduation days. Every time she came to the hostel after the vacatio...