Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Risa Ratliff of Sherwood shares two recipes that would be ideal for serving at a football watch party or other gathering.
"[This] Hot and Spicy Corn Dip is from the Junior League of North Little Rock's Natural Temptations cookbook," Ratliff writes. "Note that ounces in cans may have changed since this recipe was written, everything's shrinking!"
Ratliff says she usually doubles the recipe if she's feeding a crowd.
Hot and Spicy Corn Dip
1 (16-ounce) can yellow corn, drained
1 (11-ounce) can white shoe peg corn, drained
1 (8 ounce) package cream cheese
1 (10-ounce) can Ro-Tel tomatoes, drained (Ratliff uses the Mexican flavor)
1 (4-ounce) can chopped green chiles, drained
Chopped jalapeno chiles to taste, optional
Garlic salt to taste
Cumin to taste
Corn chips or tortilla chips, for serving
Combine all ingredients in a microwave-safe bowl. Microwave for 5 minutes or until cream cheese is melted, stirring occasionally. Serve with corn or tortilla chips. It's even good for dipping vegetables for those trying to watch calories.
"This is easy, rich and oh, so good! I got this from my daughter, Lindsay. Always a hit, and especially delicious when you can serve it warm with a side of ice cream," Ratliff writes.
"You can dust it with powdered sugar if you like after it is removed from the pan and cools, but not necessary. It's very rich without glaze or icing and is perfect in its simplicity."
Chocolate Chip Bundt Cake
1 box yellow cake mix (Duncan Hines preferred)
1 small box instant vanilla pudding
1 small box instant chocolate pudding
4 eggs
¾ cup vegetable oil
1 ¼ cups water
2 teaspoons vanilla extract
1 (11 ½-ounce) bag milk chocolate chips
In a large bowl, combine the cake mix, pudding mixes, eggs, vegetable oil, water and vanilla extract. Mix well with an electric mixer. Fold in chocolate chips.
Pour in prepared Bundt pan, then bake at 350 degrees for 50 minutes, or until a wooden pick inserted near the center comes out clean.
Makes 1 cake.
For those looking for something a little sweet that won't sabotage their weight-loss efforts, this recipe from Ann Blaylock of Sherwood fits the bill.
Baked Oatmeal Bars
2 cups quick oats
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup skim milk
2 eggs
1 cup pureed pumpkin
4 tablespoons Splenda brown sugar blend
1 teaspoon vanilla extract
1 teaspoon cinnamon (see note)
Raisins, optional
Dried cranberries, optional
Heat oven to 325 degrees. Combine dry ingredients and add wet ingredients in large bowl. Mix well with electric mixer. Pour into a greased 8-inch square baking pan. (I also use parchment paper.)
Bake for about 30 to 45 minutes. If you want the bars to be moist, bake for 30 minutes and test for doneness with wooden pick. Let cool, cut into bars and store in the refrigerator or freezer.
Makes 6 servings.
Note: Can substitute pumpkin pie spice or add additional clove and cinnamon to make them more like pumpkin bread.
Next week: Cabbage soup like Shoney's.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 01/23/2019