The Recipe Nook

10/20/2026

Praline Popcorn

Ingredients:
- 2 bags (3.3 oz each) of microwave popcorn
- 3 cups pecan halves
- ¾ cup packed brown sugar
- ¾ cup corn syrup
- ¾ cup butter
- 1 Tbsp vanilla extract
- ¾ tsp baking soda

Instructions:
1. Preheat oven to 250ºF .
2. Pop the popcorn according to package directions .
3. In a large bowl, combine the popcorn and pecans .
4. In a large saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over the popcorn mixture, tossing to coat evenly .
5. Spread the popcorn mixture in a rimmed 15x10-inch pan. Bake for 1 hour, stirring every 20 minutes .
6. Spread on wax or parchment paper to cool, then break into pieces .

10/20/2026

Classic Spanish Potato Fritters | Patatas Huecas

Ingredients:
- 2 lbs Yukon Gold potatoes (900 grams)
- 1 bay leaf
- 2 eggs
- 1/4 cup milk (60 ml)
- 1/4 cup all-purpose flour (30 grams)
- 1 1/2 tsp baking powder (8 grams)
- 2 cloves garlic
- 2 tbsp chopped parsley (8 grams)
- pinch of sea salt
- 1/2 cup low-fat mayonnaise (120 grams)
- 2 cloves garlic
- 1 tsp hot smoked Spanish paprika (2.5 grams)
- 1 tsp lemon juice (5 ml)
- 1 tbsp extra virgin olive oil (15 ml)
- pinch of sea salt
- dash of black pepper
- 1 cup virgin olive oil (240 ml)
- handful of chopped parsley

Instructions:
1. Cut the peeled potatoes into small 1/2-inch (1.25 cm) thick pieces. Place them in a stock pot, add water just to cover the potatoes, add the bay leaf, season generously with sea salt, and heat on high .
2. After 15–20 minutes, check that the potatoes are cooked through by piercing with a toothpick. Drain into a colander, rinse under cold water, and remove the bay leaf .
3. Transfer the potatoes to a large bowl and mash with a potato masher or large fork .
4. Crack the eggs into a separate bowl, whisk, then add to the mashed potatoes and mix well. Add the milk, flour, and baking powder. Grate in 2 cloves of garlic, add the chopped parsley, and season generously with sea salt. Mix until you have a semi-thick batter .
5. Heat a large frying pan over medium heat and add the 1 cup of virgin olive oil .
6. Once the oil is hot, cook the fritters by scooping batter (about golf ball-sized) with two spoons and adding it to the pan. Fry in a single layer, spaced out. Cook in batches, frying each side for 5 minutes or until golden, then transfer to a dish with paper towels for draining .
7. For the aioli, add the mayonnaise to a bowl, grate in the garlic, add smoked paprika, lemon juice, and olive oil. Season with sea salt and black pepper, then whisk until smooth .
8. Serve by placing the aioli on a plate, arranging the fritters around it, and sprinkling with chopped parsley. Enjoy!

10/20/2026

10/19/2026

Thai Sweet Chili Sauce
Ingredients:
- 1/2 lb (250g) red Thai chili peppers, with half deseeded
- 2 cups white vinegar
- 2 cups water
- 2 cups sugar
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon grated ginger
- 1 tablespoon potato starch (or use cornstarch)
Instructions:
1. Chop the chilis coarsely if you’re using a stick blender, or finely if not. Remove seeds from half of the chilis for a medium-hot sauce; for a milder flavor, deseed all but 1 or 2 peppers .
2. In a pot, combine all ingredients except the cornstarch and bring to a boil. Lower the heat and let simmer for 30-45 minutes, until the mixture reduces by half .
3. Blend the vinegar mixture with a stick blender until it reaches your preferred consistency, leaving some chunky bits. Be cautious, as the hot vinegar can splatter, or let it cool slightly before blending .
4. Return the sauce to the stove and bring back to a simmer. In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Add this to the sauce and stir until thickened. If more thickness is desired, add another teaspoon of cornstarch mixed with 2 teaspoons of water, and repeat .
5. Let the sauce cool before transferring to a bottle or jar .

10/19/2026

Green Chile Cornbread

Ingredients:
- 1 1/4 cups (190 g) fine cornmeal
- 1 1/4 cups (175 g) all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 cup (50 g) sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (115 g) sour cream
- 2 large eggs
- 1 1/4 cups milk
- 2 cups chopped, roasted green chiles (Anaheim or Hatch), or 3 (7-ounce) cans, drained
- 1 cup (130 g) corn kernels (defrost if frozen)
- 1 cup shredded cheddar cheese (4 ounces, 113 g)

Instructions:
1. Preheat the oven to 400°F and grease a 9x13-inch baking dish .
2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda .
3. In a separate bowl, beat the softened butter and sugar together. Then add the sour cream and eggs, mixing well .
4. Gradually add the milk and dry ingredients, alternating between the two in thirds. Mix in the green chiles, corn, and shredded cheese .
5. Pour the batter into the greased baking dish and bake for 30-35 minutes, until the top is golden, the center bounces back when pressed, and a skewer inserted comes out clean .
6. Let cool almost completely before serving. Enjoy!

10/19/2026

Baked Seasoned Ritz Bits

Ingredients:
- 8.8 oz RITZ Bits peanut butter crackers
- 5 tablespoons melted butter
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 tablespoon Everything Seasoning (I use this brand)

Instructions:
1. Preheat oven to 300°F . Line a sheet pan with parchment paper .
2. In a large bowl, combine all ingredients except the crackers. Stir to mix well .
3. Add the Ritz Bits and gently toss until the crackers are evenly coated in the butter and seasonings .
4. Spread the Ritz Bits in an even layer on the sheet pan. Bake for 20-25 minutes, turning them halfway through baking, until the crackers turn golden brown .
5. Let the crackers sit on the baking sheet until fully cooled and dry, about 20 minutes. Store in an airtight container for up to 2 weeks .

10/19/2026

Tuscan Artichoke Tomato Salad

Ingredients:
- 10 ounces cherry tomatoes, cut in half
- 1/2 medium red onion, thinly sliced
- 1 12-ounce jar marinated artichoke hearts, strained from liquid
- 1 15-ounce can cooked chickpeas, strained, rinsed, and dried (about 1 1/2 cups)
- 2 tablespoons fresh basil, cut into thin strips
- 2 tablespoons fresh chives, finely diced
- 1 tablespoon capers
- 1/4 cup olive oil
- 2 tablespoons red w**e vinegar
- 1 teaspoon dried parsley
- 1/4-1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon garlic powder or 1 minced garlic clove
- 1/4 teaspoon ground black pepper

Instructions:
1. Prep the ingredients by cutting the cherry tomatoes in half, thinly slicing the red onion, and chopping the chives and basil into thin strips. Strain the artichoke hearts and set aside. Rinse and dry the chickpeas .
2. Make the Tuscan vinaigrette by whisking together olive oil, red w**e vinegar, dried parsley, salt, garlic powder, and black pepper in a bowl .
3. Combine all ingredients by adding tomatoes, red onion, chives, basil, artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Mix until everything is coated .
4. Serve immediately or chill for 1-2 hours for extra flavor. Enjoy!

10/19/2026

Apple Pie Cups

Ingredients:
- 1 can (8-count) refrigerated cinnamon rolls
- 21 ounces canned apple pie filling

Instructions:
1. Preheat oven to 375°F and grease 8 cups of a muffin pan .
2. Separate the cinnamon roll dough and press one piece into each of the 8 greased muffin cups .
3. Spoon about 2 tablespoons of apple pie filling onto each cinnamon roll dough in the muffin tin .
4. Bake for 15–18 minutes or until the rolls are golden brown .
5. Remove from oven, let cool for 5 minutes, and drizzle with the icing that came with the cinnamon rolls .

10/19/2026

Praline Crunch with Maple Syrup

Ingredients:
- 8 cups Crispix cereal
- 2 cups pecan halves (I use salted)
- ½ cup packed brown sugar
- ½ cup maple syrup
- ½ cup butter
- 1 tsp vanilla extract
- ½ tsp baking soda

Instructions:
1. Preheat oven to 250ºF .
2. In a large bowl, mix the cereal and pecans together .
3. In a large saucepan over medium-high heat, add brown sugar, maple syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and add vanilla and baking soda. Pour this mixture over the cereal and pecans, stirring to coat evenly .
4. Spread the coated cereal mix into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes .
5. Spread the mixture on wax or parchment paper to cool, then break it into pieces .