I made these tonight, they were indeed tasty! Very unique! One thing I did, though, was half the recipe and make the other half using my tried-and-try caramel popcorn recipe. That one, ironically, calls for butter and says "don't use margarine" just as this one says the opposite! But other than that the recipes differ only in the amount of baking soda (and, obviously, the popcorn recipe calls for popcorn instead of Cheetos!). So I tried the popcorn glaze on the Cheetos at the same time I tried this recipe.
The results were almost identical. The butter-based recipe had a slightly darker coating and barely perceptible richer taste. I was pleased that I now know that I can use whichever ingredient I have on hand! I used Imperial margarine for this, by the way, and also substituted Brim's brand crunchy cheese curls instead of Cheetos. They are just $1 per 10 ounce bag. The end product for both recipes was obviously very sweet, and the sweetness overpowered the salty/cheesy so much that in the future I think I might mix the caramel cheetos with regular ones so I can have that "contrast" I crave. This would also stretch it out a bit.
As for the haste needed to spread out the product after cooking, this wasn't as bad as I envisioned. I lightly sprayed wax paper with cooking spray, and transferred the hot sticky Cheetos from pan to wax paper one big spatula-full at a time. I still had to move quickly, but because I didn't dump them all out at once, the ones left in the pan stayed pliable because the pan was still hot. They also didn't stick to the wax paper at all, probably because it was sprayed.
This is great advice, but such a hard-learned lesson! I remember my mother doing this when I was a child... especially with pasta. It was often my job to do the "bug check." I was glad to do it, and I usually remember the lessons learned at her side (and Dad's) in the kitchen. But alas, just recently I didn't check an old taco sauce seasoning packet that I found lingering in the far reaches of the cabinet. Just didn't think about it, you know? Pasta, yes, and rice and flour and the like, certainly, but seasoning packets? There was no telling how long that packet had been there, and I should have checked. Sure enough, it was buggy! Thankfully it poured out in a clump and I was able to just scrape out the contaminated part of the ground beef. If it had been poured into soup, it would have been a total loss like yours. Just a reminder that we should check all pantry goods, just as I crack EVERY egg into an individual bowl before adding to my recipe. ... View related article.
Tried these last week, scaling back the recipe to a little more than half and using 1 and a half 15 ounce cans of Wolf Chili. It was fantastic. even better the next day, actually, and best of all when topped with a little bit of canned nacho cheese sauce. ... View related article.
Spoostad, I can't guess what might have gone amiss. I double-checked the recipe and it is typed out the same as I have made it several times. Just troubleshooting; did the sugar and milk come to full boil? I think that, and the cooking of the sugar and milk for 5 full minutes is what makes it set up. Not enough cooking time for these two ingredients is the only thing I can think of that could make it gooey without getting firm. I do keep mine in the fridge after making, because it sets up faster. But it always starts to firm up within minutes. This does make a somewhat "softish" fudge, but it is definitely firm enough to be cuttable when I make it. Sorry it didn't work out for you. I feel guilty that my thrifty recipe caused someone to lose money and food! ... View related article.
Did I read right that this calls for a forty ounce can of chili? That seems so big.
Sounds delicious, though! I really like me some Wolf brand chili! Found a deal at a dent/bent place for 15 ounce cans of Wolf with no beans for I think it was 69 cents, and they weren't bent or dent! ... View related article.
I don't have a specific recipe, but can give you some basics so you can experiment.
I slice the peppers in half lengthwise and remove veins and seeds (wearing plastic gloves or at least a baggie on my hand!). If they're really big, I cut them in quarters. I mix about equal amounts of cream cheese and shredded cheddar or colby, then pack this tightly into the pepper piece, without mounding it up too much. sort of like a little boat packed with cheese. I coat them lightly with flour, then dip in egg beaten with a little water or milk, then roll in plain dry breadcrumbs. I press the tightly into the crumbs to make sure it sticks, and make sure the cheese is really in there good.
I let them sit for several minutes in the freezer before frying. The breading usually stays on fine. It's the cheese melting out that causes a problem! If you fry them too quickly, the pepper is still crunchy and raw, so it may be good to lightly steam the peppers first if you don't like crunchy peppers. If you fry too slowly, the cheese leaks out! It is hard to get just right. I have baked these before with decent results, but don't remember the temp or time.
I usually make up a batch of copy-cat "Bronco Berry" sauce like they serve at Arby's with their Jalapeno Bites. You should be able to find a recipe for that online by searching for "copycat Bronco Berry Sauce recipe." Mmmm, now I'm hungry for these! Hope this helps! ... View related article.
Not sure what it is like at your local restaurant, but I tried to replicate the cheesy crab casserole at Great Wall Buffet. There are no noodles in the one I've had, just imitation crab, some veggies, a rich white sauce, and cheese on top. See if this recipe sounds like what you are looking for:
1 or 2 carrots, diced 1/2 onion, diced 2 (8 ounce) packs imitation crab meat big handful of frozen green peas 1 (8 ounce) bag shredded Italian cheese blend 1 cup heavy whipping cream 1 cup shredded cheddar cheese
Saute the onions and carrots in butter or olive oil until tender. Break up some of the crab meat into smaller pieces if desired, depending on the size flakes or chunks in your packages. Put crab, onions and carrots, frozen peas and shredded Italian cheese (not the cheddar) in baking dish, about 9x9 but doesn't matter too much. Add a little salt and pepper to taste if desired. Mix until well combined, but don't tear the crab meat up too small. Pour heavy whipping cream evenly over all. Top with shredded cheddar. Bake at 350 degrees until hot and bubbly, about 20 minutes or so.
This tastes very much like the crab casserole I've had. Maybe better, it ends up being sort of "alfredo-ish" but without pasta. I can throw this dish together in less than 30 minutes, and everyone who has tried it enjoys it. I buy imitation crab on sale and keep it on hand in the freezer. Hope this helps! ... View related article.
Thanks for this great, detailed list! We're planning to homeschool our 3 year old daughter, and so I appreciate any ideas.
She loves learning about the world around her, so when she has a question of "What is that?" or "Why?" we try our best to tell her. And if we don't know, we find out together! It gladdens my heart when she finds a beetle or other insect and immediately wants to look in our insect guide to find out what it is called.
This is the exact recipe my parents always made and referred to as "cobbler." It is HIGHLY recommended and great with almost any sweetened fruit... especially blackberries or blueberries. My father grew both of these and we always had some on hand in the freezer, so this easy recipe was a staple of my childhood. I'm glad to see others are making it. It seems like Mom would make this in a pan that was a little smaller than 9x13, but bigger than 8x8! Sometimes she would divide it between 2 loaf pans.
