Caramel Churro Chex Mix

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 15 servings

Ingredients

• 4 1/2 cups Rice Chex™ cereal
• 4 1/2 cups Corn Chex™ cereal
• 1cup packed brown sugar
• 1/2 cup (1 stick) salted butter
• 1/4 up light corn syrup
• 1/4 teaspoon baking soda
• 2/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Try Pork With Fresh Apples & Mushrooms

Recipes by Campbell's

Instructions

1. Preheat oven to 350. Place cereal in a large, heat safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray.
2. In a small bowl, combine cinnamon and sugar and set aside.
3. In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated.
4. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

Notes

Heavily adapted from chex.com

Sweet Corn Tamale Cakes-Cheesecake Factory Copy

Salsa Verde
2 tomatillos, roughly chopped
1 (4oz) can diced chilies, drained
1 green onion, thinly sliced
2 T chipped Cilantro
1 1/2 t sugar
1/4 t ground cumin
1/4 t salt
1/8 t black pepper

Pico de Gallo
1 lrg Roma Tomato
1 T Red Onion
1 T Fresh Cilantro, minced
1/2 t lime juice
Salt and Pepper to taste

Southwestern Sauce
1/2 c Mayo
1 t white vinegar
1 t water
1/2 tsp white sugar
1/2 t chili powder
1/4 t paprika
1/8 t cayenne pepper
1/4 t onion powder
1/8 t garlic powder

Corn Cakes
1 1/2 c frozen sweet corn
1/2 c butter, room temp
3 T sugar
1/8 t salt
1/2 c Corn Masa Harina-Corn flour in Mexican Food section
2 T flour
1 1/2 T olive oil

Garnish
Avacado
Cilantro
Sour Cream

Pico de Gallo
Combine all ingredients in small bowl. Toss and cover and chill at least 1 hour

Southwester Sauce
Add all ingredients in small bowl and mix until well combined. Cover and chill 1 hour

Corn Cakes
Add 1 c frozen corn in a food processor until coarsely pureed. In a medium bowl add the pureed corn, softened butter, sugar and salt. Mix until combined.
Add masa and flour and mix until no flour streaks remain.
Add remaining 1/2 c frozen corn and mix until evenly distributed
Measure 1/2 c portions and use hands to form into 3" wide patties
Add olive oil to large skillet and preheat over medium/low heat. Add patties to skillet and cook until golden brown, about 5-8 minutes.  Flip and cook on other side, another 5-8 minutes.
*They seem to get really mushy when cooking. Don't worry, they set up as they cool a little bit. Just be careful when flipping. Keep oil level down, it can get foamy.
Assemble by putting salsa verde on bottom, corn cake, pico de gallo, Southwestern Sauce, garnish

Pina Colada Cupcakes

Cake
1 box yellow cake mix
1/3 c melted butter, cooled
3 eggs
1 1/4 c crushed Pineapple with juice
2 tsp Vanilla

Cream Cheese Frosting
1/2 c butter, softened
8 oz Cream Cheese
1 tsp coconut
3-4 c Powdered Sugar

Coconut Curd
7-8 large egg yolks
1 1/4 c+2 T sugar
4 oz thick coconut cream or milk-just the thick part on top or coconut cream
Pinch of salt
1/2 c chilled, unsalted butter, cut up
You can add shredded coconut to this if you want

Maraschino Cherries and coconut for decoration

Cake
Preheat to 350 and line pans with cupcake wrappers.
Sift cake mix into bowl and set aside
In large bowl, combine butter, eggs, pineapple, and vanilla
Stir in cake mix until smooth
Fill liners 3/4 full and bake for 17-22 minutes, or until toothpick comes out clean
Let Cool

Curd
In a double boiler, bring water in bottom to a boil over medium/high
In medium sized metal or glass bowl, beat yolks and sugar until smooth and well mixed
Add lemon juice and salt, whisking well
DO NOT ALLOW WATER TO TOUCH BOTTOM OF TOP PAN
Cook, whisking constantly until thickened-about 20-22 minutes. Mixture will change from transluscent to opaque lighter yellow. It should coat the back of a wooden spoon, but be runny enough to pour. DO not let it boil or it will curdle.
Remove promptly from heat. Add butter gradually, one piece at a time, whisking well to combine
Allow each piece to melt completely before adding another.
Allow to cool, cover by placing plastic wrap directly on top of curd. It will continue to thicken. Transfer to an airtight container for storage.

Frosting:
Beat butter and cream cheese for 2 minutes until smooth
Add vanilla slowly
Add p. sugar until you get the consistency you want
If it gets too thick, add milk or cream a little at a time
Pipe on top of completely cooled cupcakes
Roll sides in coconut and top with cherry

Garlic Noodles

1.5 pkg dry Ramen
2 T Butter
1 T Brown Sugar
1 T Soy Sauce
1-2 Clove Garlic

Boil noodles approximately 4 minutes, until soft. Drain and rinse.
Combine remaining ing. in 8" nonstick pan and heat until hot and bubbly.
Add noodles and toss to coat well. Press into pan and cook on meduim/high until brown and crispy on one side-about 2 minutes.
Flip onto plate then slid back into pan to brown other side.
Stirr the noddles well to mix up the crispy bits.  Press down and fry 2 more minutes.
Flip onto plate then slide back into pan for 2 more minutes.
Repeat flipping one more time on both sides. You will have flipped 3 times. You can do more if you want them crispier.
I added broccoli to the water for the last minute of boiling and a fried egg in pan before cooking.