Fritos Corn Salad (So easy and delicious!)

Looking for a quick side dish to add to your Thanksgiving meal?  I've got just what you're looking for!

This is a recipe I've been wanting to try since my sweet sis-in-love, Heidi, made it for a family gathering. 

This is one of those recipes I like to call EASY PEASY!

I love corn, but unfortunately (or fortunately - for me!) my hubby doesn't care for Fritos.

I've had a bag of them in the pantry since I enjoyed them with  my quick corny chili, and couldn't resist grabbing two cans of the Mexicorn recently so I could finally make this. 

This is QUICK & EASY & Fantastic!!

The most time consuming part is chopping the onions, so if you do like I did...and chop them ahead of time, this can be made in a matter of minutes. 

A great side dish for any meal!! 

There's no wrong or right amounts to making this...it's all up to our own taste preferences. 

And if you can't find the Mexicorn, just chop some red peppers and mix with canned corn. It's easy enough to tackle from any direction!

I've seen Heidi use an industrial size can of corn, add chopped peppers and onions to it and then mayo to taste. So it can easily be made for a crowd. 

FRITOS CORN SALAD

2 cans (11 ozs each) corn and peppers, drained

(Also called Fiesta Corn...Mexicorn or Southwest Corn)

1 bunch green onions, chopped

1/2 c. grated cheese, optional

1/2 c. mayo

2 TB. vegetable oil

Fritos Corn Chips, crushed

(regular or chili cheese flavored)

In medium bowl, combine corn, onion & cheese. Add mayo and vegetable oil and toss to coat the vegetables well. Cover and refrigerate for atleast 4 hours, but preferably overnight. (I enjoy it right away myself!) 

Before serving, crush Fritos over top. (as much or as little as you'd like...this is my favorite part so I do add a lot. I'm all about crunch). 

I suggest serving this in a longer dish so everyone can have fritos with their portion. 

Linked to Scrumptious Sunday    Clever Chicks           Mop it up Monday      GP Roundup - Picnic        Foodie Friends Friday Meal Plan MondayWeekend Potluck

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Hot Cocoa Dip (3 ingredients - serve with fruit or cookies)

Maybe you've seen this amazing recipe floating around on the internet?  

It's a real keeper - can be made quicklly and enjoyed with cookies or fruit!

I wanted to be sure I didn't forget about it, so am posting it here.  

It would be super any time of the year, but especially now during the Christmas holidays.  

Recipe is easily doubled if you need a whole lot.  

Enjoy soon!  (& Quickly too!) 

(hover over photo to pin) 

HOT COCOA DIP

1 jar (7 ozs.) marshmallow creme (may also be called Fluff) 

1 tub (8 ozs.) frozen whipped topping, thawed

2 - 3 packets of hot cocoa mix

mini (or macro - very tiny) marshmallows for topping

In a large bowl, beat marshmallow creme with whipped topping until blended.  Add in cocoa mix and blend until smooth. 

Sprinkle with marshmallows and crushed candy cane if you'd like.

Serve with fruit, graham crackers or shortbread cookies. 

It's great to give away as a gift too! 

You might also enjoy....

Chili Cheese Dip (2 ingredients)

(guess what they are, right? ha)

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Easy Blender Zucchini Cream Pie

After a friend brought over a big zucchini, I was excited to try this easy recipe.  I shared a couple of pieces with that friend who gave it to me, and she asked for the recipe!  

(hover over photo to pin) 

You'll never know it has zucchini - and you can say 

'This pie is good for you!' haha 

It was easy enough to double the recipe to make 2 pies! I topped my pieces with Cool Whip but it's wonderful without

the added topping.  

I reduced the sugar amount just a bit and thought it was plenty sweet. 

It keeps well in the fridge for a few days, if it lasts that long!

Enjoy soon - you'll be so glad you did!

It's simple and simply delicious!!!

EASY ZUCCHINI BLENDER CREAM PIE 

1 cup zucchini, peeled & cooked 

(I boiled it)

3/4 c. white sugar 

(I reduced from 1 c. in original recipe)

1 c. evaporated milk

2 Tb. all purpose flour

2 Tb. butter, melted

1 tsp. vanilla extract

1 large egg

1 9" unbaked pie shell 

Preheat oven to 425*. 

Peel, cook and drain zucchini.

Dump all ingredients (except pie crust) into a blender and mix well. 

(If making 2 pies, I suggest you make 2 separate batches as 2 will not fit into a smaller blender.)

Bake at 425* for 10 minutes; lower oven to bake at 350 for 20 minutes more. 

Will be just a bit jiggly in the center when it's done...it will set up when it cools. 

Original recipe found at Food.com

You might also want to try...

Frosted Zucchini Brownies (1 minute frosting!)

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Peanut Butter Honey Rice Krispy Cups

Oh how I do love quick and easy recipes! 

And this one has a healthy twist in that it uses honey instead of granulated sugar! 

(click on photo to pin) 

It was simply delicious and I'm sure I'll make it again and again. It uses ingredients I always have on hand too! 

These special treats can be DAIRY FREE (if you use vegan choc chips) and portioned in single servings!

Gotta LOVE that!  

 Be sure to try them soon - you'll be so glad you did! 

It's a great summer treat your family will love and you don't have to turn the oven on!

These lasted over 2 weeks in the refrigerator - I'm here alone and only had a few folks stop in to share them with.  *-*

PEANUT BUTTER HONEY RICE KRISPY CUPS 

1 c. crunchy or smooth peanut butter 

6 Tb. honey

1/8 tsp. salt

3 c. rice krispy cereal

1-1/2 c. chocolate chips 

(I used milk chocolate) 

Line a regular-size muffin pan with 12 liners; lightly spray with non-stick spray. 

Melt peanut butter, honey and salt together on low heat until well combined. Remove from heat.  (Don't boil!)

Stir in rice krispy cereal; mix well. 

Evenly divide mixture into the liners. 

(I pressed them in with the back of a soup spoon). 

Melt chocolate chips over low heat; stir until fully melted. Remove

from heat.  

Spoon melted chocolate over each treat, dividing evenly. 

Place in refrigerator until firm. 

Yield: 12 servings 

Inspired by Baking You Happier

Another recipe you may love....

Inside Out Scotcheroos

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Copycat Crunch Candy Bars (3 ingredients!)

This is so easy and can be a last minute goodie for....

Or for whenever! Anytime is good!

I saw this recipe after I had found some Ghiradelli milk chocolate

chips for $1 a bag!  REALLY! 

And I had rice krispies on hand so how could I resist??? 

Enjoy these with your family - what a great way to say

you love them!!! 

COPYCAT CRUNCH CANDY BARS 

2 - 12 ozs. bags chocolate chips

(milk, semi-sweet, dark chocolate) 

4 c. Rice Krispies cereal 

1 Tb. coconut oil

1/4 tsp. kosher salt

Line an 8" x 8" baking dish with parchment paper, leaving

enough to overhang 2 sides. 

Place the chocolate chips in a microwave-safe bowl along with

the coconut oil.  Heat for 1 minute; stir well; heat in 15 second increments until melted thoroughly. 

(Sometimes you just have to stir more and microwave less) 

Fold the cereal into the chocolate until thoroughly blended; pour into prepared pan.  Spread mixture evenly, pressing into pan...you might want to drop it on the counter a few times to help settle it in the pan...sprinkle with salt.

Refrigerate at least 30 minutes until chocolate has set; cut into bars with a very sharp knife.  

(If you refrigerate it more than an hour or two, let it warm a bit on the

counter before slicing to avoid crumbling) 

You might also enjoy...

Easy Polar Bear Paws (Copycat See's Candies)

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Simple Chocolate Peanut Butter Fudge (5 ingredients!)

Everyone needs an easy fudge recipe right?  

I love trying new recipes and this one was top notch!

Creamy and rich....right up my taste bud alley! 

The customers at my farmer's market stand were glad for this one! 

Chocolate and peanut butter are surely a classic combo, so you can't go wrong with this one. 

Hope you give it a try soon...and make sure you're not alone, because

no one will know you made the fudge if you don't share it! *-* 

It's too tempting to hide it and eat it all yourself....😍😍

And of course, you can use peanut butter chips if you don't want

the chocolate! 

(to pin hover over photo) 

SIMPLE CHOCOLATE PEANUT BUTTER FUDGE 

• 1 and 1/2 (heaping) cup granulated sugar
•   (original recipe calls for 2 c.) 
• 1/2 c. milk (2% or whole) 
• 3/4 c. semi-sweet chocolate chips
• 3/4 c. peanut butter (chunky or creamy)
• 1 Tb. real vanilla 

Butter a 9" x 9" square pan; set aside. 

Measure chocolate and peanut butter; set aside with vanilla. 

Place sugar and milk in heavy sauce pan.  Over medium heat, stir with a wooden spoon until well combined. 

In a few minutes this mixture will come to a boil. Boil (all over) for 2 minutes over medium heat, stirring constantly with wooden spoon. 

Remove from heat; using a whisk, beat in the chocolate chips until smooth.  Stir in peanut butter and vanilla until well blended. 

Pour fudge into prepared pan and let it cool at room temperature.  It usually takes 30 - 40 minutes to set up enough to cut.  (I let mine chill after coming to room temp, for a couple of hours before cutting). 

Store in airtight container. 

Recipe inspired by Mirlandra's Kitchen

You may also enjoy...

1-2-3 Fudge (made with tub of frosting!)

Nutter Butter Fudge (Microwave)

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Peachy Baked Oatmeal

I have been a lover of oatmeal for many years.  I especially love it baked...

it's great to have handy to re-heat a few mornings without making a mess. 

I love that it uses canned peaches too, so....

I decided to make this simple recipe when I saw it shared at 

Gooseberry Patch online. 

But I did add 2 c. milk to the recipe. 

As I sat in my chair enjoying it, I recalled another Peach/Oatmeal

dish I have on the blog...it has added Greek yogurt for a protein boost. 

Check out the Healthy Peaches 'n' Cream Baked Oatmeal

I cut back the sugar amount and diced the peaches, instead of leaving them in slices...it was delicious! COMFORTING! 

I enjoyed it warm, with warmed milk.  MMMM! 

It's quick, easy and mixed in one bowl! 

Do hope you'll give it a try soon. 

PEACHY BAKED OATMEAL 

2 eggs, beaten

2 c. milk 

(almond milk works good too) 

1/3 c. brown sugar

(or use 1/4 c. honey) 

1-1/2 tsp. baking powder 

1/4 tsp. salt

1-1/2 tsp. cinnamon 

1/2 tsp. nutmeg

(I added a little more) 

1-1/2 tsp. vanilla extract

3 c. old fashioned oats, uncooked

1/3 c. oil

1 can (16 ozs.) sliced peaches, partially drained, diced

Serve with warmed milk

Spray 8" X 8" baking dish with non-stick cooking spray; set aside. 

Preheat oven to 375*. 

In a large bowl, combine eggs, milk, brown sugar (or honey), baking powder, salt, spices and vanilla; beat well.  (I mixed it all by hand - no need for a mixer) 

Add remaining ingredients (except warmed milk); mix until thoroughly blended.  Pour into prepared dish. 

Bake 20-25 minutes until the center is set.  Serve in bowls with warmed milk. 

Yield: Serves 6 - 7

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Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More!  It's SO quick & easy!!  

Did I mention addicting??? 

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is!  And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better, 

in my humble opinion! 

 I LOVE Caramel everything! 

I love using SUGAR FREE Butterscotch Pudding!  No one would guess it's sf.

But it's great with 'regular' instant pudding too. 

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!) 

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right?  It adds some nice texture too.

The apples add such a lovely crunch.  

You don't really taste the pineapple, as the caramel (butterscotch) 

takes over! 

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.  

(hover over photo to pin) 

SNICKERS CARAMEL APPLE SALAD 

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding 

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional) 

chopped peanuts, optional 

In large bowl, pour crushed pineapple.  Stir in dry instant pudding mix,

mixing until smooth.  Add as much Cool Whip as you'd like. 

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving) 

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled. 

You may also like 

Healthier Watergate Salad

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The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

                                   

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.   

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake. 

CARAMEL APPLE SALAD (Sugar free option) 

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day. 

                                 

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar 

Stir together all ingredients in a large bowl. Cover and chill until serving time.  

Even some who think they don't like butterscotch go wild over this moist cake. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. 

Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make  "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat.  Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'.  Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you! 

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz