Snacks / Apps
Here's a collection of recipes from Rachael Ray and friends for kids of all ages to make. Search for your favorite or use the tabs below. Remember, as we say here at Yum-o!, there's no such thing as too many cooks in the kitchen!
Corn Fritters with Alex Guarnaschelli
I could eat corn every day in one form or another. This is recent addition to my repertoire. A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.
Caesar’s Pasta Salad with Giada De Laurentiis
Prep time: 15 minutes Cook time: 25 minutes
Summery Corn Soup with Alex Guarnaschelli
The trick with corn soup is to harness the sweetness of the corn when it’s raw and the earthy, starchy notes when it’s cooked. To clean the corn of its silk, use a damp, sturdy kitchen towel to wipe the cobs clean. Fun fact: For each kernel of corn on a cob, there is one piece of silk so that makes for a lot of cleaning! I serve this soup cold and it’s both refreshing and satisfying. Make ahead and let it get super cold before serving. PS You can also puree all of the soup so it’s completely smooth or gently heat and serve warm instead of chilled!
Oh, Fudge! with Duff Goldman
Prep Time: 15 minutes Cooking Time: 10 minutes, plus 2 to 3 hours for chilling
Turkey Meatballs with Fennel, Golden Raisins and Pinenuts
Make extra, as these tasty meatballs won’t last long! They have all your favorite fall and winter spices. Serve with gravy or cranberry sauce, for dipping.
Vegetable Nachos Supreme
Vegetarian nachos go entrée-style! They’re gluten-free, too!
Spinach Artichoke Potato Skins
Your favorite spinach-artichoke dip inside a potato skin. Touchdown!