41 Best Carnival Food Recipes for a Fun Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Funnel Cake Bites

Funnel Cake Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Raid that pantry and make homemade funnel cake bites in no time. Fluffy, sweet funnel cakes that are bite size. 

Ingredients

• Vegetable Oil
• 2 Large Eggs
• 1 Cup Milk
• 1 Tsp Vanilla
• 1 3/4 Cup Flour
• 1 TBSP Sugar
• 1 TSP Baking Powder
• 1/4 TSP Salt
• Powdered Sugar

Instructions

1. Beat your eggs until they get foamy looking.
2. Add in milk & vanilla. Give a quick mix.
3. Add in flour, sugar, baking powder & salt. Mix until smooth. This will be a slightly thicker batter.
4. Heat a bit more than 1/2″ of vegetable oil in your fry pan. Heat it on high for about 4 minutes and than reduce the heat to medium. (you want the oil temperature to be around 375 degrees)
5. Test the oil by dropping in a small amount of batter and it should start to quickly cook around it. If you oil is ready, use a ice cream scoop to drop round scoops of batter into your hot oil.
6. Cook until golden on one side and than flip to cook the other side until golden.
7. Move to paper towels Sprinkle with powdered sugar and eat while still warm.

2. Parmesan Zucchini Bites

Parmesan Zucchini Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT20M · Total: PT27M · Yield: [’46’, ’46 zucchini bites’]

These parmesan zucchini bites are low calorie, full of fiber, vegetarian, and gluten-free. It’s a perfect little snack you can have throughout the day.

Ingredients

• 3 medium zucchinis
• 1 tsp ground garlic
• ½ tsp salt
• ½ cup parmesan (powder)
• pinch of paprika

Instructions

1. Preheat the oven to 425F (220 C) and get a baking tray. Line it with parchment paper and spray a little bit of cooking oil on it.
2. Slice dry zucchini into ¼ inch (0.65 cm) thick pieces. Place the slices on the baking sheet, sprinkle with garlic and salt.
3. Cover each zucchini slice with a layer of parmesan and sprinkle some paprika over them.
4. Bake parmesan bites in the oven for 15-20 minutes until parmesan is light golden brown.
5. Allow to cool down for 5 minutes before serving. Feel free to have them with your favorite sauce.

3. Baked Mini Churro Bites with Chocolate Sauce

BAKED Mini Churro Bites w/ Quick Chocolate Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M

These Easy Baked Churro Bites (with chocolate sauce) are my version of the traditional deep fried churros recipe that wont leave your house smelling of a fast food joint! These babies are practically “healthy” plus the fact that they’re bite sized means you’re allowed to eat more of them!

Ingredients

• ¾ Cup Flour
• ¼ Tsp. Salt ((if using unsalted butter))
• 1 Tbsp. Sugar
• ½ Cup Water
• 5 Tbsp. Unsalted Butter
• ¼ Cup Milk
• 1¼ Tsp. Vanilla Extract
• 1 Large Egg
• ⅓ Cup Sugar
• 1 Tsp. Cinnamon
• ⅓ Cup Chocolate Chips ((dark or semi-sweet))
• 2 Tbsp. Whole Milk

Instructions

1. Preheat your oven to 400°F.
2. Add your flour, salt and sugar in a separate bowl and set aside.
3. Place your water, milk, butter and vanilla in small sauce pan and bring to a boil. Grab a wooden spoon in the meantime.
4. Once boiling, add your flour mixture and stir with the spoon until mixture comes together in a ball. This should only take 10 seconds or so. Do not over mix!
5. Turn OFF heat and add your egg. Mix quickly until egg is combined with the dough. Set aside.
6. Once dough has slightly cooled, add it to a piping bag with a star tip or a Ziploc bag with the corner snipped off.
7. Pipe churros onto a greased baking sheet in little ‘logs” about 2″ long. (See photos above.) They will not expand so you do not need to leave much room in between them.
8. *To get clean edges, press the tip of the bag down onto your sheet pan and drag the bag along the pan to “cut” your logs.
9. Bake on an upper rack in your oven for about 15 minutes or until inside is JUST cooked through. NOTE* Your churros will brown on the bottom.
10. While baking, combine your cinnamon and sugar in a large bowl.Toss in your churros right when they come out of the oven! The sugar will not stick if you wait too long. Serve with chocolate sauce on the side.

Dark Chocolate Sauce

1. Add milk and chocolate chips to a heat-proof bowl or mug and microwave on high for 30 seconds. Stir until chocolate is fully melted and smooth. If it needs more time, pop in the microwave for another 10 seconds. Serve warm.

4. Corn Dogs

Corn Dogs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’10’, ’10 corn dogs’]

With this Corn Dogs recipe, you can make your favorite fair food at home! Hot dogs are hand dipped in a sweet, honey flavored batter and fried until golden.

Ingredients

• 1 ¼ cups flour
• ¾ cup cornmeal
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 1 egg
• 3 tbsp honey
• 10 beef hot dogs
• 2 tbsp flour (for coating hot dogs)
• Peanut oil for frying

Instructions

1. Mix together the flour, cornmeal, baking powder, and salt. Make a well in the center. Pour in the buttermilk, egg, and honey. Stir until combined. Transfer the batter to a tall glass or mason jar.
2. Dry the hot dogs well, dip them in flour, and insert skewers.
3. Heat oil in a deep fryer (or use a large heavy pot with a thermometer) to 365˚F.
4. Dip a hot dog in the batter so that it is fully coated all of the way to where the skewer is inserted. Use a knife to help even out the batter on the corn dog, if necessary.
5. Carefully add the corn dog to the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown on all sides.

5. Italian Lemon Sorbet

Italian Lemon Sorbet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (240 ml) water
• 1 cup granulated sugar (200 g)
• 1 cup (240 ml) fresh lemon juice (from about 4-6 lemons)
• 1 teaspoon lemon zest
• Pinch of salt

Instructions

1. 1. In a small saucepan, combine the water and sugar. Bring to a gentle simmer and stir until the sugar dissolves to form a clear simple syrup. Remove from heat and allow to cool slightly.
2. 2. Stir in the lemon juice, lemon zest, and salt. Chill the mixture in the refrigerator until very cold, at least 2 hours.
3. 3. If you have an ice cream maker, pour the prepared mixture into the machine and churn according to the manufacturer’s instructions, typically 20-25 minutes, until smooth.
4. 4. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours for a firmer scoop.
5. 5. If you do not have an ice cream maker, transfer the cold mixture to a shallow dish and freeze. Every 30-45 minutes, scrape with a fork to break up ice crystals; repeat until the sorbet is light and scoopable (about 2-3 hours).
6. 6. To serve, scoop into chilled bowls and, if desired, garnish with a small lemon twist or a mint leaf.

6. Snow Cone Syrup

Homemade Snow Cone Syrup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’16’, ’16 servings’]

Keep cool this summer and save money with this super simple 3-ingredient Homemade Snow Cone Syrup recipe!

Ingredients

• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 packet unsweetened drink mix (0.23 oz. )

Instructions

1. In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes.
2. Stir in drink mix until well combined.
3. Remove from the heat and let cool completely.
4. Transfer syrup to a container for pouring.
5. To serve, pour the desired amount of syrup over shaved ice to flavor.

7. Mini Doughnut Hot Buttered Cheerios

Mini Doughnut Hot Buttered Cheerios is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’, ‘8 (1/2 cup per serving)’]

Mini Doughnut Hot Buttered Cheerios are such a sweet treat that will remind you of your favorite fair food! Perfect snack or appetizer!

Ingredients

• 4 cups plain Cheerios cereal
• 1/4 cup butter
• 1/4 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. In a small bowl, mix together the sugar and cinnamon; set aside.
2. In a large skillet, melt the butter over medium heat; add vanilla and stir to combine.
3. Stir in the Cheerios, coating evenly in butter. Cook for about 3-5 minutes, stirring frequently, until the cereal is lightly toasted.
4. Remove from heat and pour the cinnamon-sugar mixture over Cheerios; toss well to coat evenly.
5. Allow to cool completely, serve, and enjoy!

8. Tacos in a Bag

📋 Tacos in a Bag Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

These Tacos in a Bag, also known as “walking tacos, ” are a fun and easy way to get your taco fix. It’s the perfect meal for birthday parties, camping, game day, Cinco de Mayo and Taco Tuesday! They are portable and there are no dishes to wash!

Ingredients

• 6 bags tortilla chips (* Doritos are what I usually use, but you could use any tortilla chips (80 g))
• 1 lb extra lean ground beef
• 24 g taco seasoning mix (1 package)
• 1 head lettuce (leaf lettuce or iceberg lettuce)
• 3 whole tomatoes
• 1 1/2 cups cheddar cheese, shredded (approximately (I use low-fat))
• 1 cup green onions, chopped
• salsa
• sour cream
• lime
• cilantro

Instructions

1. Cook ground beef in a large skillet, on the stovetop, over medium heat until no longer pink. Drain.
2. Add taco seasoning mix and water (as per package instructions)
3. Crush tacos in bag (before cutting open)
4. Cut taco bag open across the top of the bag
5. Open bag and add taco meat, lettuce, tomatoes, green onions and cheese.

Toppings

1. Add your favorite toppings as desired.
2. Mix together. eat right out of the bag with a fork and enjoy!

9. Caramel Corn

Homemade Caramel Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H · Total: PT1H20M · Yield: 12

Homemade Caramel Corn Recipe is an easy to make salty sweet treat from Serena Bakes Simply From Scratch.

Ingredients

• 12 cups Plain Popped Popcorn
• 1 1/2 cups Nuts (Optional) I Used Pecans
• 1 1/2 cups Granulated Sugar
• 1/4 cup Corn Syrup
• 1/4 cup Water
• 3/4 cup Heavy Cream
• 5 tablespoons Butter
• 3/4 teaspoon Salt
• 1 teaspoon Pure Vanilla Extract

Instructions

1. Preheat oven to 275 degrees. Prepare 2 baking sheets covered with parchment paper and set aside.
2. In a large saucepan with a candy thermometer combine sugar, corn syrup and water. Heat over medium-high heat. DO NOT STIR. Only swirl the pan if needed. Until sugar becomes a caramel brown color.
3. Meanwhile combine cream, butter and salt. Heat over medium heat until butter is melted.
4. When sugar is a caramel brown color slowly drizzle in the cream mixture while stirring. Be careful as the sugar will bubble up as the cream is added. That is why it’s important to go slow. Cook until mixture reaches 245 degrees.
5. Remove from heat and stir in vanilla extract.
6. In a large bowl combine popcorn and nuts (if using). Slowly drizzle caramel over the top of popcorn while stirring. This is a great time to have someone help. Be careful not to get caramel on the skin it’s HOT.
7. Divide caramel covered popcorn evenly between the 2 baking sheets and place into preheated oven.
8. Bake for 45 minutes.
9. Remove from oven and allow to cool.
10. Break into bite size pieces and enjoy.

10. Fried Cheese Curds

Fried Cheese Curds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) cheese curds, patted dry
• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon garlic powder (optional)
• 1 cup cold beer or cold sparkling water
• Vegetable oil, for frying

Instructions

1. 1. Prepare the workstation: pat the cheese curds dry and gather flour, cornstarch, baking powder, salt, paprika, garlic powder, and the cold liquid (beer or sparkling water).
2. 2. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, and garlic powder to make the dry batter mix.
3. 3. Gradually whisk in the cold beer or sparkling water until the batter is smooth and thick enough to coat the curds.
4. 4. Heat vegetable oil in a deep pot or fryer to 350–360°F (175–180°C).
5. 5. Working in batches, dip a handful of cheese curds into the batter, letting excess drip off, then carefully lower into hot oil. Fry until crisp and golden, about 1–2 minutes.
6. 6. Remove with a slotted spoon, drain on paper towels, and season lightly with salt while hot.
7. 7. Serve immediately with dipping sauces of your choice (ranch, marinara, or spicy aioli).

11. Italian Donuts

📋Italian Donuts Graffe – Zeppole Di Carnevale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT205M · Yield: [’10’, ’10 people’]

These fried Italian donuts Graffe are one of the many traditional fried desserts we eat at Carnival, also called Zeppole di Carnevale. Their dough is made with potatoes, flour, milk, butter, eggs, a small amount of sugar, and yeast. They are flavored with lemon zest, deep-fried in oil, and served with a coat of granulater sugar. Crispy on the outside and soft inside, Graffe are a special Carnival treat from Naples.

Ingredients

• 5 medium potatoes (should be about 1 lb – 500 gr)
• 4 cup flour
• 3 fresh eggs
• 3.5 tbsp butter
• 2 tbsp sugar
• 1/2 cup milk (To activate the yeast)
• 1/2 cup milk (Only if needed)
• 1 lemon zest
• 2 tbsp yeast (1 package)
• vegetable oil for frying
• 1/2 cup sugar (for coating)

Instructions Prepare the potatoes

1. Boil the potatoes until they are cooked. For medium potatoes, it would take about 20 minutes
2. Grind the potatoes while still warm
3. If you use a manual grinder, you need to peel the potatoes before grinding them
4. Let the potatoes cool down slightly

Activate the yeast

1. Slightly warm up half of the milk and melt the butter in it
2. Dissolve the yeast in the warm milk and let it rest for a few minutes to activate.

Prepare the dry ingredients

1. In the meantime, prepare the dry ingredients by adding the lemon zest to the flour
2. and the sugar

Making the dough

1. Add the dry ingredients to the potato
2. Stir roughly with a fork and make a well in the center
3. Add the eggs to the center
4. Roughly combine them with a fork
5. Add the milk with the butter and the activated yeast in the cent
6. Roughly combine with a fork until most of the liquid is absorbed
7. At this point, the dough is dry enough to use your hands
8. Knead the dough with your hands to feel the consistency
9. The dough should be moderately stiff and not sticky. If it is too firm, add more milk
10. The dough is now done

Shape the donuts

1. Place enough flour on a flat surface
2. Cut the dough into half, then quarters
3. Cut into small pieces and roll the dough into strips
4. Shape them into rounds
5. or into ribbons
6. Line them up on the well-floured surface
7. Cover with a cloth
8. Let them rest for 2 hours

Frying the donuts

1. Place the frying oil in a pan and bring it to high heat, about 355 F – 180 C
2. Place one donut in the oil to make sure the oil is warm enough to fry
3. After a few seconds, the donut will float to the surface
4. Turn it around to cook it evenly on both sides.
5. If the oil is warm enough, you can fry a few donuts at the same time
6. Place them on a kitchen towel to absorb the excess oil

Serve them

1. Coat them with sugar while they are still warm
2. They are ready to serve
3. They can be served as they are or topped with jam

12. Fried Pickles

Fried Pickles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This easy Fried Pickles recipe features juicy dill pickle slices dipped in a perfectly seasoned batter and fried to crispy perfection. Enjoy this favorite fair food at home, any time you want, dunked in some creamy ranch dressing!

Ingredients

• canola oil for frying
• 40 thick-cut dill pickle slices
• 1½ cups all-purpose flour (divided)
• ¼ cup yellow cornmeal
• ½ tablespoon baking powder
• ¼ teaspoon Morton kosher salt
• ¼ teaspoon black pepper
• ⅛ teasoon cayenne pepper
• 1 cup light flavored beer ((use more if needed))
• ½ cup fine bread crumbs

Instructions

1. Prep: Heat oil to 350°F. If using a deep fryer, use the amount of oil specified by the manufacturer. If using a heavy-bottomed pot on the stovetop, fill oil to about 2” deep. Monitor oil temperature with a cooking thermometer.
2. Line a baking sheet with paper towels and set aside, for your finished fried pickles. Line a separate baking sheet with a layer of paper towel. Set pickle chips on paper towel to absorb the pickle juice. Pat the tops of the pickles with another paper towel.
3. For Bowl #1: In a cereal-size bowl, place ½ cup of the flour.
4. For Bowl #2: In a medium bowl, whisk together the remaining 1 cup of flour, cornmeal, baking powder, salt, pepper, and cayenne. Add the beer and stir until all lumps are gone. If needed, add a bit more beer to get a thickened yet dippable consistency.
5. For Bowl #3: In a cereal-size bowl, place the bread crumbs.
6. Add just a few pickles at a time to Bowl #1, tossing to completely coat each pickle with flour. I like to use separate hands for the different coating dips, which helps to keep the multiple dipping process a bit cleaner. So here I use my right hand to coat pickles with flour, and add them to Bowl #2.
7. In Bowl #2, turn floured pickles to completely coat with batter, now using my left hand. This coating will be wet/messy – and then lightly shake off excess batter and transfer pickle to Bowl #3.
8. In Bowl #3, lightly coat each pickle with bread crumbs, using a fork in my right hand to gently flip the pickle. Then, using the fork, carefully release the coated pickle into the hot oil. Cook until golden brown on both sides, about 1 to 2 minutes per side. Using a kitchen spider or large slotted spoon, lift pickle up out of the oil, letting excess oil drain away for a couple seconds, and then remove fried pickle to prepared paper towel-lined pan. I like to do 4 to 5 pickles at a time, rotating them in and out of the fryer.
9. Enjoy immediately. Fried food is always best when eaten right away! Serve with your favorite ranch dressing, hot sauce, or BBQ sauce.

13. Healthy Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

• 2 medium apples
• 1 tbsp fresh lemon juice
• ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
• 1/4 cup dark chocolate chips
• 2 tbsp unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp hemp seeds

Instructions

1. Core your apples and slice them, keeping them as flat as possible.
2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

14. Cashew Energy Balls

5-Ingredient Cashew Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’27’, ’27 energy balls’]

Cashew energy balls are sweet, nutty, kid-friendly, and yummy. They’re vegan, dairy-free, Whole30, Paleo and made out of 5 ingredients. A great snack or dessert!

Ingredients

• 1 cup raw cashews
• 1 cup soft dates
• ¾ cup unsweetened shredded coconut
• ¼ tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Add cashews into the processor and pulse until they become flour-like.
2. Then, add in the rest of the ingredients and pulse until one smooth texture.
3. Roll the dough into small balls. Or use a cookie scoop to just scoop them out.
4. Store in a refrigerator for at least 30 minutes before serving.

15. Funnel Cake Fries

Funnel Cake Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’]

Funnel cake fries are an easier way to enjoy the classic carnival food. Instead of a web of dough, you get easy to pick up pieces with all the yummy flavors and textures you know and love.

Ingredients

• 2 ¼ cups flour
• ⅓ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• Oil for frying

Instructions

1. Heat 2 inches of oil to 350 F in a large heavy-bottom pan, leaving at least 2 inches of space from oil to the top of the pan
2. In a large bowl, whisk together the flour, sugar, baking powder and salt until fully combined
3. Whisk in the milk, eggs and vanilla extract until smooth, mixture should be like thick pancake batter
4. Fill a piping bag with batter, then quickly pipe 4-5 small parallel tubes into the hot oil, and allow to cook 2-3 minutes or until golden on all sides, you will have to rotate them in the hot oil as they cook to get all sides since they start to float
5. Remove from oil and drain on a paper towel lined plate
6. Repeat until all batter has been used
7. Serve warm with marshmallow fluff, warm jam and a sprinkle of powdered sugar on top

16. Sugar-Free Kettle Corn

Sugar-free Kettle Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Yield: [‘5’, ‘5 people’]

This Healthy Kettle Corn has all of the flavor, but none of the sugar!

Ingredients

• 4 tablespoons coconut oil ((or cooking oil of choice))
• 1/2 cup popcorn kernels ((organic preferred))
• 5 tablespoons low carb sweetener ((see Recipe Notes for options))
• 1/2 teaspoon salt

Instructions

1. Put oil in large pan (or stirring style popper) with 3-4 kernels. Cover with a lid.
2. Shake the pan back and forth a few times (or stir the popcorn with the popper’s crank handle) to combine.
3. When the first kernel pops, put the rest of the ingredients (sweetener and salt and the remainder of the popcorn) in the pan / popper.
4. Shake the pan (or turn the crank handle) continuously until the popping stops.
5. Put the popcorn in large (non plastic) bowl and let cool.
6. In the unlikely event that there is leftover kettle corn, store in an airtight container.

17. Almond Butter Energy Balls

Almond Butter Energy Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT145M · Yield: [’20’, ’20 energy balls’]

These almond butter balls sweet, nutty, nutritious, and great for the kids. It’s a perfect sweet snack before the workout that will give you the energy you need. Vegan, no-bake, high in fiber, gluten-free, Paleo, and dairy-free.

Ingredients

• 1 cup natural (unsalted creamy almond butter)
• 1/3 cup pure maple syrup
• 1/4 cup coconut flour
• 1 tbsp ground flaxseed
• ¼ cup unsweetened cocoa powder

Instructions

1. Line a large plate with parchment paper.
2. Add all the ingredients into a large bowl and mix. Once the mixture gets thicker, continue folding the dough.
3. Once the dough is thick, scoop out the balls with a cookie scoop. Or just use your own hands to form balls.
4. Place on a plate with parchment paper and keep in the fridge for at least 2 hours before serving.

18. Mexican Street Corn

Easy Mexican Street Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 5

This version of Mexican Street Corn, or Elotes, transports you right to the streets of Mexico for the ultimate taste sensation without ever leaving your backyard.

Ingredients

• 5 cobs fresh sweet corn
• Mayonnaise
• Cotija cheese; shredded (or feta)
• Tajin spice
• fresh cilantro
• fresh lime wedges (to serve)

Instructions

1. Prepare the corn by shucking off any dry or brown husks. Do not remove all of the husks.
2. Place whole cobs in the microwave and cook on high for 5 minutes. Pre-heat grill.
3. Remove from microwave and carefully peel back husks. Tear off one small strip and use it to tie the bunch of husks back. This makes a handy place to hold the corn.
4. Place cobs on hot grill, making sure the husks are not over direct heat. Grill until the corn becomes slightly charred. About 5 minutes.
5. Slather mayonnaise all over the corn. Shake Tajin (or chili lime spice mixture) all over the corn.
6. Hold corn over serving platter and scatter shredded cotija cheese (or feta) all over. Garnish with lime zest and cilantro. Serve warm with a lime wedge.

19. Instant Pot Chicken Drumsticks

Instant Pot Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This Instant Pot chicken drumsticks recipe is perfect for any occasion. With a combination of savory spices, tender meat, and a mouthwatering BBQ sauce finish, these chicken legs are bound to become a family favorite.

Ingredients

• 2 pounds chicken drumsticks (about 8 drumsticks)
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1/2 cup BBQ sauce (your favorite brand)
• Salt to taste

Instructions

1. Prep the Chicken: Start by patting the chicken drumsticks dry with paper towels. This step is crucial for achieving that crispy skin later on. In a small bowl, combine the teaspoon garlic powder, onion powder, smoked paprika, and tsp black pepper. Rub the spice mixture evenly over the drumsticks.
2. Sauté in the Instant Pot: Turn on the Instant Pot and select the sauté function. Add the olive oil and allow it to heat up. Once hot, add the drumsticks in batches, cooking each side for about 2-3 minutes until they get a nice golden-brown sear. This step locks in the flavor and gives the chicken a beautiful color.
3. Pressure Cook the Drumsticks: After all the drumsticks are browned, remove them and set them aside. Pour the chicken broth into the pot to deglaze, scraping up any browned bits from the bottom. Place the drumsticks back into the Instant Pot, arranging them in a single layer if possible. Close the lid, set the valve to the sealing position, and select the pressure cook (manual) setting. Cook on high pressure for 10 minutes.
4. Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to do a natural pressure release for 5 minutes. Then, carefully perform a quick release by turning the valve to the venting position. This step helps the chicken retain its juices and prevents it from drying out.
5. BBQ Finish: After the pressure release, open the lid and remove the drumsticks. Brush each one generously with your favorite BBQ sauce. If you prefer crispy skin, place the drumsticks in an air fryer set to 400°F for 5 minutes, or until the skin is crispy and the sauce is caramelized. This step is optional but highly recommended for the best texture.
6. Serve and Enjoy: Transfer the drumsticks to a serving platter and sprinkle with a little more ground black pepper if desired. Serve with extra BBQ sauce on the side, and enjoy your delicious Instant Pot chicken drumsticks!

20. Cheddar Cheese Popcorn

Cheddar Cheese Popcorn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 12

Cheesy and addictive, you won’t be able to stop eating this Cheddar Cheese Popcorn. Incredibly simple to make and using just a few ingredients, this stovetop popcorn recipe can be whipped up in minutes. It’s the perfect treat for home movie nights or a school snack for the kids.

Ingredients

• 2 tablespoons coconut oil (substitute peanut or olive oil)
• 1/2 cup popcorn kernels
• 1/3 cup cheddar cheese powder
• 1/4 teaspoon fine sea salt
• 3 tablespoons unsalted butter, melted

Instructions

1. In a large, heavy bottom pot (6 quarts or larger) with a lid, add coconut oil and turn the heat to medium-high. Once the coconut oil has melted, add 3 corn kernels, cover the pot and listen for the kernels to pop. This should take 1-2 minutes.
2. Once the 3 kernels have popped, this is an indication that the oil is hot enough for popping the corn. Add all the remaining kernels to the pot and give the pot a good shake (with the lid covered) to distribute the kernels evenly. Adjust the lid to be slightly ajar and continue cooking the kernels.
3. Continue cooking the kernels while listening for the popping to stop, approximately 1-2 minutes. Remove the lid from the pot and pour the popcorn into a large bowl; set aside.
4. In a medium bowl, combine the cheddar cheese powder and sea salt; mix to combine.
5. Drizzle the melted butter, one tablespoon at a time, over the popcorn and toss to coat, alternate drizzling and tossing until all the butter is used up.
6. Sprinkle the cheese powder and sea salt mixture over the popcorn and toss until the popcorn is evenly coated. Again, alternate sprinkling the cheese, one tablespoon at a time, and tossing the popcorn until all of the cheese has been added.
7. Enjoy immediately.

21. Baked Shrimp Skewers

Baked Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 16 large shrimp, peeled and deveined (about 1.5 lb / 680 g)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (optional)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 wooden skewers, soaked in water for 20 minutes
• Fresh parsley, chopped (optional garnish)
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and soak wooden skewers in water for at least 20 minutes.
2. 2. In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest (if using), paprika, salt, and pepper.
3. 3. Pat the shrimp dry with paper towels. Place them in a shallow dish and toss with the marinade until evenly coated.
4. 4. Thread shrimp onto the skewers, about 4 shrimp per skewer.
5. 5. Arrange the skewers on a parchment-lined baking sheet in a single layer.
6. 6. Bake for 6-8 minutes, until the shrimp are pink and opaque and cooked through. If you like a bit more color, broil for 1-2 minutes at the end.
7. 7. Remove from the oven, garnish with chopped parsley if using, and serve with lemon wedges.

22. Homemade Gyros

Homemade Gyro Meat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT180M · Yield: [‘6’]

Homemade gyros are a copycat version of the kind of pita sandwich you’d find in American sandwich shop. Perfectly cooked meat gets sliced and piled on pita bread and loaded with all the best toppings.

Ingredients

• 1 lb ground veal
• 1 lb ground lamb
• 1 medium yellow onion (quartered)
• 5 garlic cloves
• 2 tsp salt
• 1/2 tsp pepper
• 1 heaping tsp dried oregano
• 1 heaping tsp cumin
• 1/2 tsp ground dried rosemary
• pinch crushed red pepper flakes
• pita bread (white or wheat)
• red onion (sliced)
• tomato (thinly sliced)
• lettuce
• feta cheese (crumbled)
• tzatziki sauce

Instructions To Make The Gyro Meat

1. Add the garlic cloves to the bowl of a food processor fitted with the blade attachment. Pulse until very finely chopped.
2. Add the quartered onion and pulse again until smooth.
3. Add the meats & spices to the food processor and pulse until the mixture becomes a paste- about 1 minute. Scrape down the sides of the bowl with a spatula every couple pulses.
4. Transfer the mixture to a 9×5″ metal loaf pan. Using a spatula, or a clean hand, press down and compact the mixture into the loaf pan so that it fills the entire pan and no air pockets are left.
5. Bake the gyro meat loaf at 350° for 45 minutes – 1 hours, until cooked through and the internal temperature reads 165°F.
6. Carefully remove the hot pan from the oven, and let is rest until the meat’s cooled completely to room temperature.
7. Transfer the pan to the refrigerator and chill for, at least, 2 hours.
8. Remove the pan from the fridge, and run a knife around the edges of the loaf to release it from the pan- then transfer the meat loaf to a clean cutting board.
9. Using a serrated knife thinly slice the meat. Pour all of the juices from the dish evenly out over the meat.
10. You can now freeze the meat or continue on to fry it and make homemade gyros.

Making Gyro Sandwiches

1. Place a heavy bottomed skillet over medium heat & cook your desired amount of gyros slices (without overcrowding the pan) until browned on both sides.
2. Add the seared meat slices to warm pita, or naan, bread & top with your desired toppings.
3. Serve & enjoy!

23. Vegan Pistachio Ice Cream

Vegan Pistachio Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup raw cashews, soaked 4 hours and drained
• 1 1/4 cups unsweetened almond milk, divided
• 1/2 cup pistachios, toasted
• 1/4 cup pistachios, chopped (for mix-in)
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Instructions

1. 1. Soak the cashews in plenty of cold water for about 4 hours, then drain and rinse.
2. 2. Toast the pistachios in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside 1/4 cup chopped pistachios for mix-in and keep the remaining toasted pistachios (about 1/4 cup) to create a pistachio paste.
3. 3. Blend the pistachios kept for paste (1/4 cup) with 1/4 cup almond milk until smooth to form a paste.
4. 4. In a blender, combine the soaked cashews, pistachio paste, the remaining almond milk (1 cup), maple syrup, vanilla, and salt. Blend until very smooth and creamy.
5. 5. Refrigerate the base until well chilled, at least 2 hours or up to 24 hours.
6. 6. Churn in an ice cream maker according to the manufacturer’s instructions, until thick and scoopable, about 20–25 minutes.
7. 7. During the last minute of churning, add the chopped pistachios (1/4 cup) to distribute.
8. 8. Transfer to a freezer-safe container and freeze until firm, at least 2 hours. Scoop and serve.

24. Cinnamon Sugar Pecans

Cinnamon Sugar Pecans (Candied Pecans) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [’32’, ’32 Servings’]

This homemade Cinnamon Sugar Pecans Recipe is easy to make with only 6 ingredients & is so much more delicious than the nuts from the mall or fair! Plus, these candied pecans are gluten & dairy-free & freezer-friendly! Make a batch, store them in the freezer and use as a salad topper or enjoy as a sweet snack!

Ingredients

• 1 egg white
• 1 Tablespoon pure vanilla extract
• 16 ounces pecan halves ((4 ½ cups))
• 1 cup granulated sugar
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 250 degrees F. Grease a large baking sheet. (Do not use parchment paper or foil. Bake directly on the greased pan).
2. In a small bowl, combine sugar, sea salt, and cinnamon, set aside.
3. In a large mixing bowl, whip egg white and vanilla with a until frothy (about 1 minute). Either whisk by hand or use a handheld mixer.
4. Add pecans to wet mixture 1 cup at a time, stirring to coat the nuts evenly. Depending on the size of your egg white you may use slightly more or less than 4 cups pecans. Just make sure all nuts are well coated before adding more.
5. Once pecans are completely coated, sprinkle the dry ingredients over the pecans and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the pecan.
6. Spread the pecans evenly on the prepared baking sheet.
7. Bake at 250 degrees F for 1 hour. Stir every 15 minutes (you will stir 3 times before removing from the oven).
8. Let cool or enjoy them warm.
9. Store in an airtight container at room temperature or in the freezer.

25. Elephant Ears

Elephant Ears | Palmiers | How To Make Elephant Ears At Home? is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘8’]

Elephant Ears are irresistibly delicious and addictive fried dough sprinkled with cinnamon sugar. Elephant Ears are simple and easy to prepare and also one of our most favorite US State fair & carnival food recipes.

Ingredients

• 3/4 cup Whole Milk
• 4 tbsp Butter
• 1/2 tsp Salt
• 2 tbsp Sugar
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 cups All purpose flour
• Oil (for frying)
• 2 tbsp Cinnamon powder
• 6 tbsp Sugar

Instructions Step I – Make the dough

1. In a pan on medium flame, heat milk, butter, salt, and sugar until the butter has melted and sugar has dissolved. Let this come down to 110 degrees F.
2. Sprinkle yeast and let it rest until foamy.
3. Add flour in increments and knead to form a smooth dough.
4. Cover it and keep it aside for 30 minutes.

Step II – Frying the dough and coating

1. Heat oil in a pan on medium heat for frying.
2. Take around 2 inch balls from the dough and roll them into thin sheets.
3. Fry it on both sides on a medium flame for 2 minutes till it puffs up and becomes golden brown. Transfer it to a paper towel to absorb any excess oil.
4. In a bowl, mix cinnamon and sugar. Sprinkle it on warm fried elephant ears.
5. Elephant ears are ready. Serve warm and enjoy.

26. Churros

Churros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’20’, ’20 churros’]

Who doesn’t love a crispy, cinnamon-sugar dipped churro? Learning hot to make churros at home is easier than you think! You really can’t beat the freshness of homemade churros for the ultimate crispy dessert!

Ingredients

• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1 cup water
• 1/4 cup butter
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 2 large eggs
• vegetable oil (for frying)

Instructions

1. Prepare the cinnamon sugar coating by mixing the ingredients together in a shallow bowl. Set aside.
2. In a saucepan, add the water, butter, cinnamon and salt and bring the contents to a boil.
3. Reduce the heat to medium-low and add the flour, stirring constantly until a smooth batter forms. Remove it from the heat and let it cool for 5 minutes.
4. Add the eggs and stir them into the batter. Use a hand mixer to blend them in easily. Transfer the batter to a strong piping bag fitted with a star tip (use a large star tip to ensure the batter is easily piped). Test that the batter is easily piped through the star tip before heating the oil in the next step.
5. Heat the vegetable oil in a large skillet over medium-high heat (to about 350F). Once hot, pipe churros carefully into the oil (being careful not to splash the hot oil). You can use a clean pair of scissors to cut them to the desired length as you pipe (snip close to the oil surface so that the oil does not splash up, being careful as you work). You can batch cook a few churros at a time but be careful not to overcrowd the pan.
6. Cook churros until golden brown and then remove them from the oil and place them on a plate lined with paper towel. Let them cool for 1 minute and then toss them in the cinnamon sugar topping. You will need to work fast to ensure that the oil isn’t absorbed as they cool or else the cinnamon sugar coating won’t stick to them. Repeat with the remaining dough.
7. Serve churros as is or with a dipping sauce- melted chocolate and caramel are good choices! Enjoy!

27. Donut Grilled Cheese

Donut Grilled Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’]

The ultimate sweet and savory sandwich! Donut Grilled Cheese is a carnival style treat that’s easy to make at home!

Ingredients

• 1 Glazed donut (sliced in half)
• 1 slices Provolone cheese

Instructions

1. Heat a frying pan or flat griddle pan over medium heat. Coat pan with non-stick spray or butter.
2. Slice the donuts in half. Place one or two slices of Provolone cheese in the middle to form a sandwich, with the inside surface of the donut facing outward.
3. Cook for 2 minutes on one side, flip, and cook for about 2 minutes on the other side. You want the surface to be golden brown. If it starts to get too dark, reduce heat or remove from pan.

28. Chocolate Covered Potato Chips

Chocolate Covered Potato Chips Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: [‘4’, ‘4 people’]

These homemade Chocolate Covered Potato Chips are, by far, easiest sweet and salty snack I have on my blog. Made with just two ingredients, they are impossible to mess up and purely addicting.

Ingredients

• 10-12 oz. milk chocolate
• 30 medium-large ruffled potato chips
• 1 tablespoon coarse sea salt

Instructions

1. Add your chocolate to a small bowl or mug and microwave for 30 seconds. Take out and stir. Reheat for another 20 seconds and stir again. Repeat in 20 second intervals until the chocolate is fully melted. (About 2 more times.)*You can also use a double boiler if you wish.
2. Try to pick out the chips that are whole (not broken). Dip one chip at a time into the melted chocolate. Allow excess chocolate to drip off before placing onto a parchment paper lined baking sheet.
3. It is important to allow excess chocolate to drip off! Too much chocolate and it will form a pool under your chips. It will also overpower the chip which we don’t want.Shake your chip up and down for at least 10 seconds before setting down.
4. Once your chocolate is somewhat set (about 1-2 minutes later) go back and sprinkle your chips lightly with a few flakes of sea salt. A little goes a long way.*It is important to allow your chocolate to set a bit before adding your salt or else your salt will sink into the chocolate.
5. Allow your chocolate to harden completely before adding to a container. This could take up to 2 hours. You can place your baking sheet into the freezer or fridge to speed up the process.

29. County Fair Funnel Cakes

County Fair Funnel Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

You don’t need to wait for the county fair to enjoy a delicious Funnel Cake! This easy-to-make recipe can be enjoyed in just a few minutes!

Ingredients

• 2 large eggs
• 1 cup milk
• 1 cup water
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• Oil for deep-fat frying
• Powdered sugar (for serving)

Instructions

1. Heat oil to 375°F in a deep-fat fryer or larger heavy-bottomed skillet.
2. In a large bowl, beat eggs. Add milk, water, and vanilla until well blended. Add the flour, sugar, baking powder and salt; whisk until smooth.
3. Cover the bottom of a funnel spout with your finger and carefully ladle ½-cup batter into the funnel. Hold the funnel several inches above the oil and release your finger, moving the funnel in a spiral motion until all of the batter has flowed out of the funnel. Scrape with a rubber spatula if necessary.
4. Fry 3-5 minutes on each side or until golden brown, using tongs to flip once. Drain on paper towels. Dust with powdered sugar; serve warm.
5. Repeat step 3 and 4 with remaining batter.

30. Air Fryer Soft Pretzels

Air Fryer Soft Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT76M · Yield: [‘5’]

Recreate the soft, chewy, and perfectly golden-brown crunch of your favorite concession stand pretzels with these incredibly easy air fryer soft pretzels!

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 1/4 Tbsp active dry yeast
• 1 1/4 tsp salt
• 4 cups all-purpose flour
• 2 cups water
• 2 Tbsp baking soda
• 4 Tbsp butter
• Coarse salt

Instructions To Make the Pretzel Dough

1. Add 1 1/2 cups warm water and active dry yeast to a small bowl. Stir briefly and allow to sit for 5 minutes to “puff” up.
2. After proofing, pour the yeast mixture into the bowl of a stand mixer. Add salt and flour and knead with the dough hook attachment for 7 to 8 minutes. Instead of a stand mixer, you can also knead by hand for 10 to 12 minutes on a lightly floured flat surface.
3. Cover the dough bowl with a clean kitchen towel. Allow to sit at room temperature until the dough has doubled in size (about an hour).

To Form the Pretzels

1. Separate dough into portions that weigh about7 ounces. When you roll it and stretch it into a rope, the dough should be able to make a circle that is about 8 1/2 inches in diameter.
2. Take one end of the dough in each hand. Leave the middle of the dough on the counter and twist the ends around each other.
3. Flip the twist so that the twist is now inside the circle and you have a pretzel shape. Pinch to seal the ends of the twist to the round part of the pretzel.

To Cook the Pretzels

1. Line the air fryer basket with foil and preheat air fryer to 380°F.
2. Mix together 2 cups warm water and 2TB baking soda in a large bowl. Dunk each pretzel in this alkaline water, then move to a towel lined plate or baking sheet to dry briefly before cooking.
3. Place one pretzel in the air fryer, sprinkle with salt, and cook for 5-6 minutes, until golden brown.
4. Remove from air fryer and brush with melted butter.
5. Repeat until all pretzels are cooked.

31. Pretzel Dog

Homemade Pretzel Dogs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT12M · Total: PT1H12M · Yield: 8

These homemade pretzel hot dogs are so fun to make this time of year as it combines hot

Ingredients

• 1 ½ cups warm beer, heated to 110 115 degrees
• 1 Tablespoon granulated sugar
• 1 Tablespoon dry active yeast
• 4 ½ cups bread flour
• 4 Tablespoons butter, melted
• 8 hotdogs
• 5 cups water
• ¼ cup baking soda
• 2 Tablespoons butter, melted
• Coarse salt

Instructions

1. In the bowl of a stand mixer, combine the warm beer, sugar, and yeast.
2. Let the mixture sit for a few minutes or until it appears frothy and foamy.
3. Using the paddle attachment, add the flour, salt, and 4 Tablespoons melted butter.
4. Use medium speed to mix until well incorporated.
5. Switch to the dough attachment and knead on medium speed for about 5 minutes. You should see the dough start pulling away from the bowl. The dough should be sticky but not stick to your fingers. If it is too sticky, add one Tablespoon of flour at a time until it can be handled.
6. Cover the bowl and place it in a warm place to rise for one hour. The dough should double in size.
7. Halfway through rising time, preheat the oven to 450 degrees and prepare a baking sheet with a light coating of cooking spray. When the dough is ready, section it into 8 equal pieces and roll it into 8 long ropes.
8. Wrap the dough ropes around the hot dogs, trimming when you get to the end.
9. Meanwhile, boil the 5 cups of water, add the baking soda, and stir. When the water is boiling, drop each hot dog pretzel into the water one at a time and allow it to sit for 30 seconds.
10. Remove the pretzel dog from the water and place them on the prepared baking sheet, evenly apart and brush the remaining melted butter on top. Sprinkle coarse salt over the butter.
11. Bake for 12-15 minutes or until they are beautifully golden brown.

32. Fanta Cake

Original Fanta Cake (German Fanta Kuchen) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

A easy recipe – this classic German cake is a hit at every birthday party. This cake is easy to transport, easy to make and easy to eat.

Ingredients

• 5 eggs (at room temperature )
• 200 g sugar
• 2 tsp vanilla sugar (1 packet or alternativley 1/2 a tsp vanilla extract )
• 2 tsp baking powder
• 350 gr flour (Germany type 405, UK plain flour, USA pastry flour)
• 125 ml vegetable oil
• 200 ml fanta orange flavour
• 200 g icing (confectioners) sugar
• 25 ml fanta orange flavour
• sprinkles of your choice

Instructions

1. Preheat the oven to 175°C or 347°F
2. Whisk the flour and baking powder together in a bowl. Set aside.
3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the eggs, sugar and vanilla sugar on high speed in a large bowl until smooth and frothy. About 2 minutes
4. Add the flour mixture and oil in small amounts. Alternating between the two. Mix at medium speed until combined.
5. Pour in the 200 ml fanta. Stir in with a wooden spoon. Do not stir too much as the fanta might become flat.
6. Pour into the prepared baking tray and bake for around 20-25 minutes. The cake is done when a toothpick inserted in the center comes out clean. Leave to cool

To decorate

1. Sieve the icing sugar into a bowl. With a whisk – add the fanta in little portions, while stirring throughout. Once you achieve a thick and creamy mixture spread the icing over the cake with a palette knife of the back of the spoon.
2. Finally cover in sprinkles and leave the icing to set.

33. Fried Oreos

Fried Oreos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [’10’, ’10 Fried Oreos’]

Golden, Deep Fried Oreos are so easy to make at home! These sweet treats are fair food at it’s finest and your family will love them.

Ingredients

• 1 cup homemade bisquick (or use store bought)
• ⅔ cup whole milk
• 10 Oreos
• peanut oil (or vegetable oil for frying)
• 2 tbsp powdered sugar

Instructions

1. Mix together the bisquick and whole milk in a bowl. Set aside.
2. Heat the oil in a deep fryer (or large, heavy-bottomed pot) to 375˚F.
3. Working in batches, coat the Oreos in the batter and carefully add to the hot oil. Fry for about 2 minutes, flipping halfway through until the batter is golden brown.
4. Drain on a paper towel lined plate. Sprinkle with powdered sugar.

34. Jambalaya

Jambalaya Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT75M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Made with a hearty blend of juicy chicken, spicy andouille sausage, and cooked rice, this easy one-pot Jambalaya Recipe packs bold, rich, and comforting Cajun flavors into every delicious bite! Customizable and surprisingly easy to make, this is hands-down the best jambalaya recipe you’ll ever make.

Ingredients

• 3 tablespoon olive oil (divided)
• 1 pound Andouille sausage ((or any smoked sausage))
• 1½ pounds boneless skinless chicken breasts or thighs (chopped into 1-inch cubes)
• 3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)
• 2 medium yellow onions (diced)
• 1 green bell pepper (seeded and diced)
• 1 red bell pepper (seeded and diced)
• 3 stalks celery (diced)
• 6 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon cayenne
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 (14 ounce) can diced/crushed tomatoes
• 2 teaspoon Worcestershire sauce
• 1½ cups uncooked long-grain white rice (rinsed and drained thoroughly)
• 2¾ cups low sodium chicken broth
• 1 cup okra (thinly sliced (or 1 tsp file powder), optional)
• 1 pound raw shrimp (thawed, peeled, and deveined)
• fresh chopped parsley (to garnish)
• chopped green onion (to garnish)

Instructions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside. Note: If you are using raw sausage (i.e., non-smoked sausage), cook the sausage whole first. Once it’s cooked, remove it from the pan, let it rest, and then slice it before adding it to the pot.
3. Add the chicken to a large bowl and season with salt, pepper, and about 1 tablespoon of Cajun seasoning. Set the same pot used to sear the sausage over medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes or until it registers 165°F (75°C) with a digital meat thermometer. Transfer the chicken to a clean plate and set aside.
4. Add the last tablespoon of olive oil to the pot and set it over medium-low heat. Add the finely chopped onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, stirring frequently, until softened.
5. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne pepper (optional), Italian season, and red pepper flakes (optional). Mix well to combine and continue to cook for an additional minute.
6. Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
7. Cook for approximately 25-35 minutes or until the rice is nearly cooked, gently stirring every 7-8 minutes to prevent the rice from burning and sticking to the bottom of the pot. To cook the rice in the oven, transfer the covered pot to the preheated oven and bake for approximately 25-35 minutes or until the rice is nearly cooked.
8. As the rice cooks, melt 2 tablespoons of butter in a large skillet set over medium-high heat and cook the shrimp for 2 minutes on each side.Note: Cooking the shrimp in a separate skillet is optional. You can add the uncooked shrimp with the okra, chicken, and sausage (see next step). The hot rice will cook the raw shrimp.
9. When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
10. Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

35. Fried Sourdough Funnel Cakes

Fried Sourdough Funnel Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup sourdough discard, unfed
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 4 cups vegetable oil, for frying
• Powdered sugar, for dusting
• Maple syrup or fresh fruit, for serving (optional)

Instructions

1. In a mixing bowl, whisk together sourdough discard, milk, eggs, sugar, and vanilla until smooth.
2. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Pour the dry ingredients into the wet ingredients and whisk just until you have a thin, smooth batter. A few small lumps are fine. Let the batter rest for 5–10 minutes.
4. Meanwhile, heat the oil in a wide, deep skillet or Dutch oven to 360–370°F (182–188°C).
5. Transfer the batter to a funnel fitted with a narrow tip or use a squeeze bottle. Over the hot oil, pipe concentric circles or a free-form lace pattern to form the funnel cake.
6. Fry until the underside is golden and crisp, 1–2 minutes; carefully flip and fry the other side until golden, about 1–2 minutes more. Remove to a plate lined with paper towels to drain.
7. Dust warm funnel cakes with powdered sugar and serve with maple syrup or toppings of your choice.

36. Brussel Sprout Chips

Brussel Sprout Chips (Oven Baked) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 bowls’]

These healthy brussel sprout chips are high in fiber, protein, and fats. They’re crispy, flavorful, and yummy! On top of it, gluten-free and vegetarian.

Ingredients

• 4 cups brussel sprouts
• 1/3 cup parmesan cheese (powder)
• 3 tbsp olive oil
• 1/2 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F (220C)
2. Slice clean Brussel sprouts. Around 4 slices per one sprout.
3. Mix parmesan, olive oil, oregano, onion, garlic, salt, and black pepper in a separate bowl.
4. Toss Brussels into the mixture and spread all the contents out on a baking sheet.
5. Bake in the oven for 20 minutes, flipping them halfway through. Remove them once they’re crispy.
6. Let them cool down before serving! Feel free to use a sauce with them.

37. Teriyaki Chicken on a Stick

Teriyaki Chicken on a Stick is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Teriyaki chicken on a stick is an easy family favorite recipe. These tasty marinated chicken teriyaki kebabs are grilled to perfection for the ultimate sweet, salty, and savory bite. This is a gluten-free recipe with keto options as well.

Ingredients

• 1 pound boneless skinless chicken breasts (thin sliced)
• Marinade / Teriyaki Sauce Ingredients
• 2/3 cup tamari
• 1/4 cup packed brown sugar (see notes about for keto substitute)
• 1 TBSP apple cider vinegar
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1/4 tsp ground ginger
• 1 clove garlic (minced)
• 2 tsp cornstarch (optional, see notes above)
• 1/4 C water
• 2 tsp chili garlic sauce (optional, for a spicy teriyaki sauce)

Instructions

1. Using a sharp chef’s knife cut each thin chicken breast into long strips that are much wider than the skewers you are using.  For each strip of chicken, weave the skewer through the meat 3-4 times to secure. See the images above.
2. For the teriyaki sauce – If using the cornstarch, place all the ingredients except the cornstarch and water in a small saucepan.  Over medium heat, stir to combine. Continuing stirring until the sugar is dissolved and all the ingredients are warm. Reduce the heat to low. In a separate small bowl add the water and the cornstarch and stir to dissolve.  Slowly whisk into the teriyaki sauce on the stove to warm.  Shut the heat off once it is combined and thickened. (see notes above if making this keto or grain-free to omit cornstarch)
3. Pour 3/4 of the sauce over the skewered chicken.  Rotate to coat.   Refrigerate and marinate anywhere from 2-4 hours.  Rotate the skewers every hour so that all sides are in the marinade.
4. While your grill is warming up or the coals are getting ready, let the chicken come to room temperature by having it rest on the counter.
5. Place the teriyaki chicken that is marinated and on sticks directly on the grill grates.  Cook on medium-high heat with the lid open.
6. Rotate the chicken using tongs so that all sides get crispy on the outside.  Cook for about 15 minutes total.  We like a good char on our chicken but cook it to your liking, just make sure they reach an internal temperature of 165°.
7. Using a pastry brush, baste the chicken on a stick with the remaining teriyaki sauce. You can also use it as a dipping sauce as well.
8. Enjoy!

38. Fried Uncrustables

Fried Uncrustables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M

Fried Uncrustables take the comforting peanut butter and jelly sandwiches and turn them into a decadent hand pie. This viral TikTok recipe took the internet by storm for a a very delicious reason!

Ingredients

• uncrustables (unwrapped)
• canola oil (for frying)
• powdered sugar (for garnish)

Instructions

1. Add canola oil to a heavy bottomed pot or dutch oven, until it’s about 1/2″ deep.
2. Heat the oil over medium heat until hot. It will appear shimmery when ready. You want the oil to be 375-400°.
3. When the oil’s ready, carefully place 3-4 (THAWED & UNWRAPPED) uncrustables in the pot. Allow them to cook for about a minute, until golden brown, then carefully flip them to cook on the other side. Cooking should take about 1 minute per side, but watch them carefully to prevent burning.
4. Using a wire strainer spoon, aka a spider strainer, carefully remove the fried uncrustables to a paper towel lined plate to rest and drain off excess oil.
5. Repeat, as needed, until you’ve fried your desired amount of uncrustables.
6. Allow them to cool significantly, until just slightly warm- sprinkle with powdered sugar and serve!

39. Toasted Coconut Kettle Corn

Toasted Coconut Kettle Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 cups’]

If you don’t like coconut and want traditional kettle corn, just replace the coconut oil with your favorite popping oil and omit the toasted coconut. To toast coconut shreds or flakes, you can bake them on a cookie sheet in a 300 degree oven for 15 to 20 minutes – stirring a couple of times to toast evenly – or toast until brown, stirring contantly, in a dry skillet over medium heat. Coarsely grind your toasted coconut in a food processor before adding to this recipe.

Ingredients

• 2 tablespoons coconut oil
• 2 tablespoons unsalted butter
• 1/2 cup yellow popcorn kernels
• 3 tablespoons granulated sugar
• 2 tablespoons coarsely ground toasted coconut (see headnote)
• 1/2 teaspoon kosher salt (or more to taste)

Instructions

1. If you have a stove-top popcorn popper (like this one), use it. Otherwise you’ll need a large pan with a tight fitting lid – that’s light enough to lift and shake – and a couple of pot holders.
2. Heat the coconut oil over medium heat until melted, then add the butter to melt. Add popcorn kernels and sprinkle sugar and ground, toasted coconut evenly over the top. Cover pan with lid and increase heat to medium high. Shake a couple of times to coat kernels with oil/butter, sugar, and coconut.
3. As soon as you hear the first kernel pop, place a potholder over the lid on each side of the pan to secure it when you lift. Now lift and shake the lidded pan just above the heat for a few seconds, then place back on the heat for a few seconds, and repeat until the popping slows almost to a stop. You’ll need to keep the pan moving to keep the coconut and sugar from scorching. (If you’re using a popper, turn the handle the entire time, varying the direction often.)
4. Remove pan from heat and tilt the lid to let the steam escape, being careful not to have your hand in the path of the steam. Remove the lid and transfer to serving bowl. Sprinkle with 1/2 of the kosher salt, then stir carefully with a wooden spoon and sprinkle with remaining salt. Serve immediately.

40. Smoked Turkey Legs

Smoked Turkey Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT1625M · Yield: [‘4’]

This simple Smoked Turkey Leg recipe is dry brined, smoked, and glazed with an amazing honey butter mix that will become an instant family classic! You can’t beat the 5 minute prep time!

Ingredients

• 4 turkey legs
• ½ cup Bada Bing Dry Brine
• ½ stick butter (melted )
• 2 tbsp honey

Instructions Brining Turkey Legs

1. Sprinkle or use a zip lock bag to cover the turkey legs with the Bada Bing Dry Brine. Place on a sheet pan and leave in the refrigerator for 24 hours.

Smoking Turkey Legs

1. Heat grill on indirect heat for 275 degrees. Add in a couple pieces of wood for smoking of your choice.
2. Once the grill is ready, place the turkey legs on a rack that is placed on a sheet pan. Then place on grill
3. Smoke until the legs reach internal temperature of about 150 degrees.
4. Combine the melted butter with the honey and stir. Then brush on the turkey legs and continue to cook until internal temperature is 165 degrees.

41. Krapfen

Krapfen (German Jelly Donuts) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT100M · Yield: [‘6’]

Krapfen – also called German Jelly-Filled Donuts or “Berliner” – are an amazing sweet treat. Made from a simple deep-fried dough, these filled donuts are fun to make, packed with jam, and finished off with a dusting of powdered sugar!

Ingredients

• 2 cups all-purpose flour
• 2/3 cup milk (warm)
• 1 1/2 teaspoon dry instant yeast
• 2 egg yolks from large eggs (at room temperature)
• 3 tablespoons sugar
• a pinch of salt
• 2 tablespoons butter (at room temperature)
• oil for frying
• jam without fruit chunks for filling

Instructions

1. Add the flour, salt, and sugar to a medium-sized mixing bowl. Stir everything together with a spoon.
2. Add the yeast and stir again. Then add the egg yolks and butter. Mix everything together using the spiral dough hooks of your electric mixer.
3. While mixing with your mixer, slowly pour in the warm (not hot!) milk and keep mixing until the dough has an elastic consistency and doesn’t stick to the sides of the bowl anymore.
4. Form the dough into a ball with your hands, then place it back into the bowl. Cover the bowl with a lid or dish towel and place it in a warm spot without a draft in your home. Let the dough rise for approximately 45 minutes.
5. Once the dough has noticeably increased in size, sprinkle some flour onto the countertop and briefly knead the dough with your hands.
6. Cut or rip the dough into 6 (for big donuts which is what we typically make), 8 (normal-sized), or 12 (mini-sized) pieces of equal size.
7. Shape the small pieces of dough into round balls, then flatten the top and the bottom slightly so that they get their typical Krapfen shape. Try to avoid as many seams as possible and have them at the bottom. This can take a bit of practice.
8. Once you have shaped all of the dough into small Krapfen (don’t worry, they’ll increase their size quite a bit when you fry them), place a dish towel over them and let them rest for another 20 minutes.
9. In the meantime, take a pot with high sides and fill it with quite a bit of oil. You’ll want enough oil so that the donuts would be floating in the oil and not touch the bottom. So, the exact amount depends on your pot and the size of your Krapfen.
10. Heat the oil in the pot on medium heat until there are visible bubbles when you place a wooden spoon into the hot oil. Then turn down the heat just a little bit.
11. When the 20 minutes are up, add one “test donut” to the pot. Make sure that there is enough oil in the pot so that the donut is not touching the bottom of the pot (otherwise part of it might burn). Fry the donut on medium-low heat for around 3-4 minutes (for small donuts 2-3 minutes might be sufficient) until that side is nicely brown, then flip it over and fry the other side for the same amount of time. It’s necessary to do this on medium-low heat so that the inside of the Krapfen can cook without the outside getting burned. This is especially important when you’re making large Krapfen.
12. Once the Krapfen is cooked, remove it from the pot with a straining spoon and place it on a plate lined with paper towels to catch excess oil.
13. Let the Krapfen sit for a minute or two, then fill it with the jam while it is still warm. For this step, you can use a piping bag with a small tip or a plastic “squeeze bottle” container (this is what we used), for example. Gently poke a hole in the middle “seam” of the donut and insert the jam. You can put as much jam or as little jam as you like, just make sure that not too much jam is dripping out of the hole.
14. After filling the donut, dust it in powdered sugar. Then set it aside and fry, fill, and dust the rest of the Krapfen.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.