Corn Nuggets

Ingredients

1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying

Instructions

1- In a medium bowl, stir together the creamed corn and drained whole kernel corn.

2- Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray.

3- Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.

4- Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet.

5- Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and "quickly" fry in hot oil until golden brown.

6- Remove to paper towels to drain on top of cooling wire rack.

Vanilla Chocolate cupcakes (John Barricelli's Recipe)

(makes 12 cupcakes)

Ingredients
8 tablespoons (1 stick) unsalted butter room temperature (100 g)
1 3/4 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup unsweetened cocoa powder.
1 lemon zest

Directions
Black-and-White Cupcakes:
Prepare both vanilla and chocolate batters
Vanilla Batter:
In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition; add vanilla, lemon zest and mix until combined.

On low speed (or using a spatula), beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over-mix).

Chocolate Batter:
Same as Vanilla batter, just reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.

Divide batter among prepared cupcake pan: using an ice cream scoop spoon in half vanilla batter and half chocolate batter, filling each 2/3 full.

Preheat oven to 180 C

Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.
Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Oatmeal Chocolate Chips Cookie Cupcakes

ingredients:
1 cup rolled oats
1 cup milk
1 egg
1/3 cup brown sugar
11/2 teaspoon vanilla extract
1 lemon zest
1/4 cup butter melted
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips

Directions:
place the oats into a bowl and cover with milk. let the oats soak for 5 or 10 minutes while you prepare the other ingredients.
whisk the egg and brown sugar together in another large bowl until smooth.
add vanilla, lemon zest and butter whisking again until smooth.
In another bowl, mix the flour, baking soda, baking powder and salt.
Add both dry mixture and add the oats mixture to egg batter, fold in the chocolate chips
preheat the oven to 180 degree and bake for 15 to 18 minutes or until a toothpick inserted in center of a cupcake comes out clean.
Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Chewy Chocolate Chip Cookies

Ingredients
21/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (100g) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
1 lemon zest

Directions:
Preheat the oven to 180 degree C.
Line a baking sheet with parchment paper.
Whisk together the flour, baking soda and salt in a medium bowl and set aside.
Beat the butter, brown sugar and granulated sugar with an electric mixer.
All the eggs, vanilla extract and lemon zest and beat until light in color.
Add the flour mixture using a rubber spatula.
Fold in the chocolate chips by hand using a rubber spatula.
Using a small scoop or table spoon, drop level spoonful of dough onto the prepared baking sheet.
Bake until golden around the edges and softest in the center, 12 to 15 minutes
Cool cookies on the baking sheet for 5 minutes and then remove to a rack to cool completely.