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Krusteaz Honey Cornbread Poppers…

October 6, 2014 · by Carrie Trax ·

2014.10.02@07.29.59._K5I9465I met so many great food vendors at the IFBC 2014 in Seattle.  One of my favorite sessions was presented by Krusteaz .   Krusteaz’s Culinary Specialist Malia Hasegawa and event stylist and entertaining personality Jennifer Sbranti of Hostess with the Mostess had a fun filled session where they gave us “out-of-box” recipes and some great tips on table setting and entertaining ideas.  This is a local family business started here in the Northwest.  I learned from the founders grandson that it all started back in 1932 with one man, a group of woman from a Seattle bridge club and a pie!  The first product that Krusteaz (a cleaver combination of “crust” and “ease”) made was a boxed pie crust.  Since then they added pancake mix, biscuits, muffins, brownies, breads, desserts and more.  One of their newest mixes are three different Krusteaz Flatbreads but we will save that for another post.  During the presentation Malia and Jennifer gave us so many ideas I wanted to go home and start creating myself.  With the cool weather upon us and football tailgating I decided to make an easy pop in your mouth treat using the Krusteaz Honey Cornbread & Muffin Mix.  The recipe is easy and quick to make but you need to have some “Cowboy Candy” around to make this sweet and spicy little popper.

Krusteaz Honey Cornbread Poppers2014.10.02@07.20.23._K5I9440
Makes 36
1 box Krusteaz Honey Cornbread & Muffin Mix
2/3 cup milk
1/3 cup vegetable oil
1 egg
8 oz cream cheese, softened
4 oz jar of Cowboy Candy, drained, chopped finely

Preheat oven to 400 degrees.  Prepare mini muffin pans by spraying 36 mini muffin cups with a non stick spray.

In medium bowl combine the Krusteaz Honey Cornbread mix,  milk, oil and egg until moistened, do not over mix.  Scoop into mini muffin pans and bake for 11-13 minutes or until golden brown.  Cool in pans for 5 minutes, remove from pan and cool on a wire rack.

Combine in the bowl of a stand mixer the cream cheese and cowboy candy.   Mix until combined and soft, about 1 minute.  Place in a icing bag that has been fitted with a large tip and pipe onto cooled muffins.  These are ready to serve or refrigerate for later.

2014.10.02@07.20.52._K5I9442

 

 

 

 

Filed Under: appetizer, baking, bread, cake, lunch, side dish · Tagged: appetizer, Cornbread, cream cheese, football, jalapeno pepper, Krusteaz, mini bites, parties, snacks, tailgating

Cook the Books! A Cookbook Challenge!

January 21, 2013 · by Carrie Trax ·

So you ask what is Cook the Books?  It is a year-long challenge of cookbooks, each month for the next 12 months focuses on 12 different cookbooks.  The idea was dreamed up by two bloggers Grow & Resist and Oh, Briggsy, way to go girls!   This is a way for me to explore 12 new cookbooks throughout the year, make new recipes and give a Pacific Northwest twist to the recipes I make.  Towards the end of each month you will come along with me in my blog and explore a new cookbook.

The book for the January challenge is “Around My French Table” by Dorie Greenspan.  I bought the digital version and downloaded a copy to my computer and started exploring the book.  At first I thought french cooking would not be something I would do.  But as I read the recipes and saw the use of  fresh vegetables, fruits and salmon in many of the recipes I realized that this is what cooking Fresh From Oregon is all about.  I bookmarked the recipes I wanted to make and thought about how to give them the Fresh From Oregon taste.  The first thing I started with was the “Sweet & Spicy Cocktail Nuts” and to give it an Oregon flavor I used hazelnuts.  Enjoy the nuts below with your favorite drink.  I even added them to my salad for dinner last night!

Sweet & Spicy Hazelnuts2013.01.21@12.21.04

1/2 cup sugar

1 1/2 teaspoon salt

1 /2 teaspoon chili powder

1/2 teaspoon ground cinnamon

Pinch cayenne pepper or 1/4 teaspoon if you like them spicy

1 large egg white

2 cups Hazelnuts

Preheat your oven to 300 degrees.  I placed a piece of parchment paper on the baking sheet for the nuts so I could clean easily when done.

In a small bowl mix together the sugar and spices.  Use a fork and a medium size bowl and beat the egg for about 30 seconds to get it a little foamy.  To give it that Fresh From Oregon taste I used hazelnuts.  Stir the hazelnuts to coat them with the egg whites,  then add the sugar and spice mixture and mix until all the hazelnuts are coated.  I thought they would be spicier so if you want a real kick add at least 1/4 teaspoon of the cayenne pepper.   I wanted the easy way out so I poured the mixture on the parchment paper and separated them after they cooled. Bake for 20-25 minutes, or until the hazelnuts are browned and the coating is not sticky anymore.  Watch the last 5 minutes, they really start to cook and brown quickly.  I cooled for 15 minutes and just broke apart each of the nuts.

Adapted from: Around My French Table by Dorie Greenspan

Filed Under: hazelnuts · Tagged: hazelnuts, snacks

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