Friday, October 7, 2016

Friday Foodday

Happy Friday! I hope you are going to enjoy Monday off, if not. Here are some recipes you can try!

Apple Cinnamon Infused Bourbon
c/o The Kitchn

6 whole apples, such as Honey Crisp or any other sweet apple of your choice
6 whole cinnamon sticks
1 (750-ml) bottle bourbon

Core and slice the apples. Add these slices and the cinnamon sticks to a clean half-gallon mason jar with a tight-fitting lid (or several smaller mason jars — just split the ingredients evenly between jars).
Pour the bottle of bourbon into the mason jar, making sure that the apples and cinnamon are covered. Seal the jar tightly with their lids, and store the bottles somewhere cool and dark to infuse.
Let the bourbon infuse for up to two weeks, shaking the jar occasionally to mix the ingredients. Taste the bourbon occasionally — it's ready when it tastes good to you. The longer you let it sit, the more flavor and sweetness it will have.
When ready, strain the apples and cinnamon sticks from the bourbon and discard them. (You might be temped to re-purpose the apples, but they will be flavorless since all of their flavor has infused into the bourbon.)

Transfer your infused bourbon into a new bottle (or several smaller gift-sized bottles). If you're making this for holiday gifts, add a cute label and decorate to your heart's content.

Chicken Tamale Casserole
  • 4 ounces Cheddar cheese, grated
  • 4 ounces Monterey Jack or Pepper Jack cheese, grated
  • 1/3 cup milk
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (Jiffy works great)
  • 1 (4-ounce) can chopped green chiles
  • 1 (10-ounce) can red enchilada sauce
  • 1 cup cooked shredded chicken
  • salt and pepper, to taste
  • cilantry, for topping
  • jalapeno slices, for topping
  1. Preheat the oven to 400 degrees.
  2. Spray a 13x9 baking dish with cooking spray.
  3. Combine the cheeses in a small bowl.
  4. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
  5. Pour into the prepared pan and bake for 15 minutes or until just set.
  6. Remove the cornbread from the oven and pierce all over with a fork.
  7. Pour the enchilada sauce over the corn bread.
  8. Top with the chicken and remaining cheese.
  9. Return to the oven for another 15 minutes.
  10. Sprinkle with the chopped cilantro or jalapeno slices and serve.

Baked Caramel Apple Cheesecake Dip
  • 2 (8 oz.) packages cream cheese, room temperature
  • ½ c. granulated sugar
  • ½ c. sour cream
  • 1 tsp. vanilla extract
  • 1 can Lucky Leaf Caramel Apple Pie Filling
  • For topping:
  • ½ c. flour
  • 3 T. butter, melted
  • ¼ c. brown sugar

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract.
  3. Beat at medium speed until smooth and creamy.
  4. Spread mixture evenly into the bottom of a 10 inch pie plate.
  5. Top with Lucky Leaf Caramel Apple Pie Filling.
  6. In a separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping.
  7. Sprinkle topping over pie filling.
  8. Bake at 350 degrees 25 minutes.

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