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Clare Huddleston Favorites
Clare shares some of her favorite recipes that have appeared on Good Day Alabama.
Whether you’re something of heat seeker, or have a bit of a sweet tooth, you are sure to find something you absolutely love.
Enjoy!
Creamy Corn Dip Title
Creamy Corn Dip
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INGREDIENTS:
- 2 tbsp olive oil
- 1 cup fresh corn
- 1/2 cup onion, chopped
- 8 ounces cream cheese
- 1/2 cup tomatoes, seeded and chopped
- Juice of one lime
- 1 tbsp fresh cilantro, chopped
- 1/4 cup salsa
- Dash of cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup fresh corn
- 1/2 cup onion, chopped
- 8 ounces cream cheese
- 1/2 cup tomatoes, seeded and chopped
- Juice of one lime
- 1 tbsp fresh cilantro, chopped
- 1/4 cup salsa
- Dash of cayenne pepper
- Salt and pepper to taste
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DIRECTIONS
Preheat oven to 375 degrees and spray an oven safe baking dish with non-stick cooking spray.
Heat olive oil in a skillet over medium-high heat. Add corn and onion. Cook for 5–7 minutes, or until corn is browned and onions are translucent. Remove from heat.
Combine corn mixture with all remaining ingredients. Transfer to a greased baking dish. Cook for 18–20 minutes until hot and bubbling.
Courtesy: The Bitter Socialite
Preheat oven to 375 degrees and spray an oven safe baking dish with non-stick cooking spray.
Heat olive oil in a skillet over medium-high heat. Add corn and onion. Cook for 5–7 minutes, or until corn is browned and onions are translucent. Remove from heat.
Combine corn mixture with all remaining ingredients. Transfer to a greased baking dish. Cook for 18–20 minutes until hot and bubbling.
Courtesy: The Bitter Socialite
Oven Drunk Chicken
Smokin’ Quesadilla
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INGREDIENTS:
- 4 oz Shredded Cheddar
- 4 oz Shredded Monterrey Jack
- 6 oz Homemade Mac and Cheese
- 6 oz Smokin’ Hot’s famous Brisket
- Homemade Spicy Ranch, Drizzle to taste
- 3 oz Homemade Pico De Gallo
- 12" Flour Tortilla (1)
Courtesy: Smokin’ Hot Sports
- 4 oz Shredded Cheddar
- 4 oz Shredded Monterrey Jack
- 6 oz Homemade Mac and Cheese
- 6 oz Smokin’ Hot’s famous Brisket
- Homemade Spicy Ranch, Drizzle to taste
- 3 oz Homemade Pico De Gallo
- 12" Flour Tortilla (1)
Courtesy: Smokin’ Hot Sports
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DIRECTIONS
Grease pan, lay the tortilla down then place both cheeses, brisket then Mac and cheese, then fold in half.
Brown on both sides. Cut into 4 slices, drizzle with Spicy ranch and garnish on the side with Pico.
Grease pan, lay the tortilla down then place both cheeses, brisket then Mac and cheese, then fold in half.
Brown on both sides. Cut into 4 slices, drizzle with Spicy ranch and garnish on the side with Pico.
Taco
Strawberry Shortcake Taco
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INGREDIENTS:
- Taco shell
- 1 bag Carnival King Waffle Cone Mix
- Water
- Strawberry and Vanilla Ice Cream
- Pound cake pieces
- Fresh strawberries
- Strawberry syrup
- Strawberry Shortcake Crunch
- Whipped cream
- Taco shell
- 1 bag Carnival King Waffle Cone Mix
- Water
- Strawberry and Vanilla Ice Cream
- Pound cake pieces
- Fresh strawberries
- Strawberry syrup
- Strawberry Shortcake Crunch
- Whipped cream
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DIRECTIONS
Add 16 oz of waffle cone mix to 8 oz of water. Place the mixture onto the waffle cone maker and also to cook 2 minutes.
Place the cone onto a taco shaped to dry and allow to cool.
Add 3 small scoops of ice cream. Add pound cake strawberry and crunch. Top with whipped cream and strawberry syrup.
Recipe Courtesy: K&J’s Elegant Pastries
Add 16 oz of waffle cone mix to 8 oz of water. Place the mixture onto the waffle cone maker and also to cook 2 minutes.
Place the cone onto a taco shaped to dry and allow to cool.
Add 3 small scoops of ice cream. Add pound cake strawberry and crunch. Top with whipped cream and strawberry syrup.
Recipe Courtesy: K&J’s Elegant Pastries
CWCC text
Classic Wedding Cake Cookies
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Cookies
Recipe:
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 Tbsp fresh lemon juice
- 3 cups all-purpose flour
- 1/4 tsp kosher salt
- Vanilla Glaze
- Brown food coloring paste
- Bright White Royal Icing
(Makes about 1 dozen)
Directions:
Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 5 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg, the vanilla & lemon juice.
Mix the dough just until blended. Whisk together the flour & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Divide the dough in half to form two discs. Wrap each disc with plastic. Chill 30 minutes or up to 2 days.
Preheat the oven to 350 degrees. Roll the dough discs to a 1/4-inch thickness on a lightly floured surface. Cut 5 1/4-inch wedding cake shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Bake, in batches, on the center oven rack 16 to 20 minutes or until the edges begin to brown. Cool completely.
Prepare the Vanilla Glaze as directed & tint with a smidgen of brown food coloring paste. Dip the cookies in the glaze. Swipe a small offset spatula from the top of the cookie to the bottom, removing the excess allowing it to release back into the bowl. Place the cookies on parchment paper & let stand 4 hours or until set.
Outline the cookie edges with a paring knife to remove the excess glaze & discard. Place the cookies on a fresh piece of parchment paper. Place about half of the Bright White Royal Icing in a pastry bag fitted with a No. 0 tip. Do not overfill the bag. Pipe the desired design on the cookies. Allow to dry & set at least 4 hours.
Recipe:
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 Tbsp fresh lemon juice
- 3 cups all-purpose flour
- 1/4 tsp kosher salt
- Vanilla Glaze
- Brown food coloring paste
- Bright White Royal Icing
(Makes about 1 dozen)
Directions:
Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 5 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg, the vanilla & lemon juice.
Mix the dough just until blended. Whisk together the flour & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Divide the dough in half to form two discs. Wrap each disc with plastic. Chill 30 minutes or up to 2 days.
Preheat the oven to 350 degrees. Roll the dough discs to a 1/4-inch thickness on a lightly floured surface. Cut 5 1/4-inch wedding cake shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Bake, in batches, on the center oven rack 16 to 20 minutes or until the edges begin to brown. Cool completely.
Prepare the Vanilla Glaze as directed & tint with a smidgen of brown food coloring paste. Dip the cookies in the glaze. Swipe a small offset spatula from the top of the cookie to the bottom, removing the excess allowing it to release back into the bowl. Place the cookies on parchment paper & let stand 4 hours or until set.
Outline the cookie edges with a paring knife to remove the excess glaze & discard. Place the cookies on a fresh piece of parchment paper. Place about half of the Bright White Royal Icing in a pastry bag fitted with a No. 0 tip. Do not overfill the bag. Pipe the desired design on the cookies. Allow to dry & set at least 4 hours.
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Buttermilk-Vanilla Glaze
Recipe:
- 2 cups powdered sugar
- 4 Tbsp buttermilk
- 1/2 tsp vanilla extract
- Food coloring paste
(Makes about 1 cup)
Directions:
Whisk together all of the ingredients in a small bowl until smooth.
Bright White Royal Icing
Recipe:
- 1 1/4 cups powdered sugar
- 4 tsp meringue powder
- 2 Tbsp water
- White food color
(Makes 3/4 cup)
Directions:
Whisk together the first 3 ingredients in a small bowl. Add several drops of white food coloring & mix until well blended. Use as directed.
Recipe Courtesy: Buttermilk Lipstick
Recipe:
- 2 cups powdered sugar
- 4 Tbsp buttermilk
- 1/2 tsp vanilla extract
- Food coloring paste
(Makes about 1 cup)
Directions:
Whisk together all of the ingredients in a small bowl until smooth.
Bright White Royal Icing
Recipe:
- 1 1/4 cups powdered sugar
- 4 tsp meringue powder
- 2 Tbsp water
- White food color
(Makes 3/4 cup)
Directions:
Whisk together the first 3 ingredients in a small bowl. Add several drops of white food coloring & mix until well blended. Use as directed.
Recipe Courtesy: Buttermilk Lipstick