|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 1,110 for corn chocolate
Caramel popcorn drizzled with chocolate and toffee -- ... brown sugar, butter, corn syrup and salt ... and ®/™ Land O'Lakes, Inc., used with permission. ®
Before you begin, ... cold water. Place corn flakes in a ... in vanilla. Sprinkle chocolate morsels over warm ... tightly closed plastic bag. Makes about 36.
Sift flour and ... smooth. Stir in corn flakes and chocolate chips. Drop by ... fork. Bake at 350 degrees 10-12 minutes. Makes about 4 dozen 2 inch cookies.
Add salt to egg whites and beat. Gradually add sugar. Beat until very stiff. Fold in all remaining ingredients. Drop by teaspoon onto greased cookie ...
Cream together first ... ingredients and mix well. Add coconut, corn flakes and chips. Drop ... on cookie sheet. Bake at 325 degrees for 7 to 10 minutes.
Mix and drop from spoon on waxed paper.
Melt peanut butter and chocolate. Put 9 ... wooden spoon until chex are completely covered. Let cool. Place in small paper bag with powdered sugar and shake.
Combine first 10 ingredients. Mix until smooth. Add last 3 ingredients. Mix well. Bake at 350 degrees for 8-10 minutes. Makes about 80 cookies.
Butter a 13x9 ... removing any unpopped corn. Combine brown ... peanuts; quickly stir to blend well. Cool uncovered several hours. Store tightly covered.
Mix sugar, corn syrup, butter, cocoa, ... minutes. Shape into 6 balls. Wrap in plastic wrap or let stand until hardened; break and serve. 6 popcorn balls.
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