Fluffernutter Cupcakes
- ¼ cup butter, softened
- ¾ cup SKIPPY® creamy peanut butter
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ⅔ cup whole milk
- 12 unwrapped bite-sized milk chocolate covered, peanut-caramel-nougat candies
Instructions
- Heat oven to 350°F.
- In large mixing bowl, beat together butter and peanut butter until smooth. Gradually add sugar and beat 1 minute. Add egg and vanilla extract and beat until incorporated.
- In small bowl, combine flour, salt and baking powder. Add flour mixture alternately with milk, starting and ending with flour mixture, until incorporated.
- Spoon batter into 12 lined muffin-tin cups. Press 1 candy piece on top of each batter filled cup.
- Bake 25 minutes. Cool completely on wire rack.
Shrimp and Pimiento Cheese Grits Bites
- 1 cup corn grits
- 2 ounces cheddar cheese, shredded
- ½ teaspoon kosher salt
- ¾ teaspoon Cajun seasoning
- ¾ pound cooked medium shrimp, chopped
- 1 (4-ounce) jar diced pimientos, drained
- 1 tablespoon hot sauce
- ½ cup Hormel® bacon pieces
- ½ cup chopped green onions
- 3 large eggs, divided
- ¼ cup water
- 2 cups dried breadcrumbs
- for frying canola oil
Instructions
- Cook grits in 3 1/2 cups water according to package directions.
- Stir in next 8 ingredients and 1 lightly beaten egg.
- Spread mixture evenly in lightly greased baking pan.
- Refrigerate 4 hours or up to 24 or until completely set. Run a rubber spatula around edges and flip onto cutting board. Cut into 1 1/2-inch squares.
- Heat oil to 325°F in Dutch oven.
- In medium bowl whisk together remaining 2 eggs and water.
- Place breadcrumbs in shallow dish. Dip squares in egg mixture and roll in breadcrumbs, shaking off excess. Carefully drop in hot oil, in batches and fry 2 to 3 minutes or until golden. Serve with Remoulade Sauce.
King Ranch Chicken Dip
- 2 (10-ounce) cans Hormel® premium chicken breast, drained
- 2 1/2 cups cheddar cheese, shredded and divided
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) can fire-roasted diced tomatoes and green chilies, drained
- 1 (10-ounce) can La Victoria® enchilada sauce
- 1/3 cup chopped fresh cilantro leaves
- 1 jalapeño seeded and diced
- to garnish chopped green onions, chopped tomatoes, fresh cilantro leaves
Instructions
- Heat oven to 425°F.
- In large bowl, combine chicken, 2 cups cheddar cheese and next 5 ingredients until blended.
- Transfer mixture to 10-inch cast-iron skillet or lightly greased 1-quart baking dish.
- Top with remaining ½ cup cheddar cheese. Bake 15 to 18 minutes or until hot and bubbly.
- Garnish if desired. Serve with tortilla chips.