FUNKY FRITO FRUCKIES
Anytime I can find a mixture of salt and chocolate, I jump on it. These cookies/candies are rich but wonderful. If you are not a big fan of chocolate, or want these a little less sweet, leave the chocolate off.
Provided by Kevin Ryan
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 5
Steps:
- In a greased 10 x 15 inch pan, place the corn chips.
- In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
- Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 54.3 g, Cholesterol 6.2 mg, Fat 19.9 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 6.5 g, Sodium 200.2 mg, Sugar 31.3 g
FRITTO MISTO
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
- For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
- Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.
DEEP-DISH FRITO PIE
Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
- Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
- Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
- Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.
FRITO CLUSTERS
Try this and you will be hooked.
Provided by fran krueger @stylist
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- Spread fritos on cookie sheet.
- Boil karo syrup and sugar until dissolved. Add peanut butter; continue stirring until peanut butter us melted. Drizzle over fritos.
- Melt chocolate chips slowly in microwave or over double boiler. Drizzle chocolate over fritos. Let cool til set then break apart. YUMMY GOODNESS!
PECAN CLUSTERS
A glorious, giveable holiday treat with a minimum of effort and a maximum of impact. Requires 30 minutes of standing time, which is not included in the preparation time.
Provided by JackieOhNo
Categories Candy
Time 12m
Yield 2 dozen candies
Number Of Ingredients 2
Steps:
- Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir. Microwave, stirring after 30 seconds, until melted, about 1 minute. Add pecans and stir to coat.
- Line baking sheet with waxed paper. Using soup spoons, drop pecans in 24 mounts on waxed paper. Let stand until hardened, refrigerating if necessary. Store in airtight container in refrigerator up to 3 weeks.
FUNKY FRITO FRUCKIES
Make and share this Funky Frito Fruckies recipe from Food.com.
Provided by Shellbelle
Categories Candy
Time 15m
Yield 36 fruckies
Number Of Ingredients 5
Steps:
- In a greased 10x15 pan, place the corn chips.
- In a saucepan, bring the sugar and corn syrup to a boil over medium heat.
- Remove from heat and stir in the peanut butter until smooth.
- Pour this over the chips and smooth it out level.
- Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
- Allow to cool and then break into pieces.
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