Witches Brew Punch
1 cup boiling water
¾ cup white sugar
2 (3 ounce) packages lime-flavored gelatin mix
1 (46 fluid ounce) can very cold pineapple juice
1 (2 liter) bottle ginger ale
½ gallon orange sherbet
3 cups orange drink
20 gummy candies, or more to taste
Directions
Mix boiling water, sugar, and lime-flavored gelatin together in a large bowl until sugar and gelatin are dissolved. Stir in pineapple juice.
Pour pineapple juice mixture into a punch bowl. Add ginger ale, orange sherbet, orange drink, and gummy candy; stir well until blended.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 cup boiling water
¾ cup white sugar
2 (3 ounce) packages lime-flavored gelatin mix
1 (46 fluid ounce) can very cold pineapple juice
1 (2 liter) bottle ginger ale
½ gallon orange sherbet
3 cups orange drink
20 gummy candies, or more to taste
Directions
Mix boiling water, sugar, and lime-flavored gelatin together in a large bowl until sugar and gelatin are dissolved. Stir in pineapple juice.
Pour pineapple juice mixture into a punch bowl. Add ginger ale, orange sherbet, orange drink, and gummy candy; stir well until blended.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Pumpkin Bread
INGREDIENTS
13/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/3 cup water
INSTRUCTIONS
Heat oven to 350F. Grease a 9x5 loaf pan.
Whisk flour, baking soda, cinnamon, nutmeg, and salt.
Mix pumpkin, sugar, oil, eggs, and water until smooth.
Stir dry into wet just until combined.
Pour into the pan and bake 60 to 65 minutes, until a toothpick comes out clean.
Cool 10 minutes, then turn out onto a rack.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
13/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/3 cup water
INSTRUCTIONS
Heat oven to 350F. Grease a 9x5 loaf pan.
Whisk flour, baking soda, cinnamon, nutmeg, and salt.
Mix pumpkin, sugar, oil, eggs, and water until smooth.
Stir dry into wet just until combined.
Pour into the pan and bake 60 to 65 minutes, until a toothpick comes out clean.
Cool 10 minutes, then turn out onto a rack.
@FoodAndRecipesWithCherokee 🦉
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Spider Web S'mores
10 tablespoons marshmallow fluff
10 graham cracker squares
2 (1 ounce) squares unsweetened baking chocolate, or as needed
Directions
Gather all ingredients.
Spread about 1 tablespoon marshmallow fluff evenly onto 1 side of each graham cracker square. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Cool chocolate for 1 to 2 minutes. Spoon chocolate into a piping bag or a plastic bag with a corner snipped. Pipe chocolate in the shape of a spider web onto the marshmallow fluff of each graham cracker. Put a dot with some legs in the corner to represent a spider.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
10 tablespoons marshmallow fluff
10 graham cracker squares
2 (1 ounce) squares unsweetened baking chocolate, or as needed
Directions
Gather all ingredients.
Spread about 1 tablespoon marshmallow fluff evenly onto 1 side of each graham cracker square. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Cool chocolate for 1 to 2 minutes. Spoon chocolate into a piping bag or a plastic bag with a corner snipped. Pipe chocolate in the shape of a spider web onto the marshmallow fluff of each graham cracker. Put a dot with some legs in the corner to represent a spider.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Goodnight 🌙 💫 💜
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Easy Buttermilk Biscuits
Ingredients
3 1/2 cups self-rising flour (about 14 ounces), plus more as needed
2 tablespoons granulated sugar
1 1/4 cup cold unsalted butter (10 ounces), cubed
1 cup cold buttermilk
1 large egg, beaten
1/2 teaspoon flaky sea salt, such as Maldon (optional)
Directions
1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2 Stir together flour and sugar in a large bowl. Using 2 forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
3 Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again. Repeat cutting and stacking procedure. Roll dough into a 10- x 8-inch rectangle about 3/4 inch thick. Cut into 15 (2- x 21/2-inch) rectangles. Arrange rectangles about 1/4 inch apart on prepared baking sheet. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with salt, if desired.
4 Bake in preheated oven until golden brown, about 15 minutes. Let cool 5 minutes; serve warm.
@FoodAndRecipesWithCherokee 🦉
Ingredients
3 1/2 cups self-rising flour (about 14 ounces), plus more as needed
2 tablespoons granulated sugar
1 1/4 cup cold unsalted butter (10 ounces), cubed
1 cup cold buttermilk
1 large egg, beaten
1/2 teaspoon flaky sea salt, such as Maldon (optional)
Directions
1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2 Stir together flour and sugar in a large bowl. Using 2 forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
3 Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again. Repeat cutting and stacking procedure. Roll dough into a 10- x 8-inch rectangle about 3/4 inch thick. Cut into 15 (2- x 21/2-inch) rectangles. Arrange rectangles about 1/4 inch apart on prepared baking sheet. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with salt, if desired.
4 Bake in preheated oven until golden brown, about 15 minutes. Let cool 5 minutes; serve warm.
@FoodAndRecipesWithCherokee 🦉
❤5
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Sweet Potato Bombs
Ingredients
For the potato mixture:
• 4 cups riced or mashed sweet potatoes (about 4 medium sweet potatoes, boiled until soft)
• 4 tbsp brown sugar
• 1 egg yolk (binder)
• 6 tbsp cornstarch ( add more if mixture feels too soft, looking for a dough like consistency )
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional but nice)
• 2 tbsp melted butter
• Pinch of salt
• 1/2 cup finely crushed pecans (for texture and that “casserole crumble” vibe)
Filling:
• Mini marshmallows (5-7per, try to get as many as possible)
Coating:
• 1/2 cup finely crushed graham crackers
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• Optional: 1 tbsp brown sugar for a deeper caramelized flavor
For frying:
• Neutral oil (like vegetable or peanut), heated to 350°F
⸻
Directions
1. Boil & rice the sweet potatoes:
Peel and cube your sweet potatoes. Boil until fork-tender, about 12–15 minutes. Drain and mash or rice until smooth. Let them cool slightly — warm is fine, just not hot.
2. Mix it up:
In a bowl, combine the riced sweet potatoes, brown sugar, cinnamon, nutmeg, melted butter, salt, egg yolk, cornstarch, and crushed pecans. Mix until smooth and pliable. It should feel like soft cookie dough — not runny.
If it’s too loose, add a bit more cornstarch (½ tbsp at a time).
3. Form the bombs:
Scoop about 2 - 3 tablespoons of the mixture, flatten slightly in your hand, and place mini marshmallows (5-7) in the center. Wrap and roll into a smooth ball, sealing the marshmallow completely inside.
4. Fry:
Heat oil to 350°F. Fry 3–4 at a time until golden brown. Remove and place immediately in the cinnamon sugar-graham coating (see step 6)
5. Coat in cinnamon-graham sugar:
While still warm, toss the fried bombs in the crushed graham cracker/sugar/cinnamon mix until evenly coated.
6. Serve warm:
You’ll get a crisp graham-sugar crust, creamy spiced potato inside, and a molten marshmallow core.
Optional drizzle: brown butter glaze, maple syrup, caramel or any topping you desire.
ENJOY!
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the potato mixture:
• 4 cups riced or mashed sweet potatoes (about 4 medium sweet potatoes, boiled until soft)
• 4 tbsp brown sugar
• 1 egg yolk (binder)
• 6 tbsp cornstarch ( add more if mixture feels too soft, looking for a dough like consistency )
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional but nice)
• 2 tbsp melted butter
• Pinch of salt
• 1/2 cup finely crushed pecans (for texture and that “casserole crumble” vibe)
Filling:
• Mini marshmallows (5-7per, try to get as many as possible)
Coating:
• 1/2 cup finely crushed graham crackers
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• Optional: 1 tbsp brown sugar for a deeper caramelized flavor
For frying:
• Neutral oil (like vegetable or peanut), heated to 350°F
⸻
Directions
1. Boil & rice the sweet potatoes:
Peel and cube your sweet potatoes. Boil until fork-tender, about 12–15 minutes. Drain and mash or rice until smooth. Let them cool slightly — warm is fine, just not hot.
2. Mix it up:
In a bowl, combine the riced sweet potatoes, brown sugar, cinnamon, nutmeg, melted butter, salt, egg yolk, cornstarch, and crushed pecans. Mix until smooth and pliable. It should feel like soft cookie dough — not runny.
If it’s too loose, add a bit more cornstarch (½ tbsp at a time).
3. Form the bombs:
Scoop about 2 - 3 tablespoons of the mixture, flatten slightly in your hand, and place mini marshmallows (5-7) in the center. Wrap and roll into a smooth ball, sealing the marshmallow completely inside.
4. Fry:
Heat oil to 350°F. Fry 3–4 at a time until golden brown. Remove and place immediately in the cinnamon sugar-graham coating (see step 6)
5. Coat in cinnamon-graham sugar:
While still warm, toss the fried bombs in the crushed graham cracker/sugar/cinnamon mix until evenly coated.
6. Serve warm:
You’ll get a crisp graham-sugar crust, creamy spiced potato inside, and a molten marshmallow core.
Optional drizzle: brown butter glaze, maple syrup, caramel or any topping you desire.
ENJOY!
@FoodAndRecipesWithCherokee 🦉
❤6
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Mexican Street Corn Salad
▫️3 tbsp Cilantro, fresh
▫️6 ears Corn
▫️1 Jalapeno, medium-size
▫️1/4 cup Red onion
▫️3 tbsp Lime juice, freshly squeezed
▫️2 tbsp Mayonnaise
▫️1/2 tsp Black pepper, ground
▫️1/2 tsp Chili powder
▫️1 tsp salt
▫️1/2 cup Cotija cheese
▫️3 tbsp Sour cream
▫️1 tbsp Vegetable oil or melted butter
@CherokeeOwl 🦉
▫️3 tbsp Cilantro, fresh
▫️6 ears Corn
▫️1 Jalapeno, medium-size
▫️1/4 cup Red onion
▫️3 tbsp Lime juice, freshly squeezed
▫️2 tbsp Mayonnaise
▫️1/2 tsp Black pepper, ground
▫️1/2 tsp Chili powder
▫️1 tsp salt
▫️1/2 cup Cotija cheese
▫️3 tbsp Sour cream
▫️1 tbsp Vegetable oil or melted butter
@CherokeeOwl 🦉
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Mexican Chicken
6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
Directions
Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
Directions
Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
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Chicken Chimichanga
Ingredients
Large flour tortillas
3 cups of shredded chicken
3 roasted and shopped poblano peppers
16 oz Mexican crema memonita (saltier than Crema Fresca)
1 cup of chicken broth
3 to 4 cups of melty cheese of choice (such as Oaxaca, asadero, mozzarella)
1 Tbsp oil
1 Tbsp AP Flour
Oil for frying
Chicken bouillon or salt to taste
Served with frijoles puercos and garlic pepper fried rice
Tip!!
Crema Mexicana alternative- heavy whipping cream, crema Fresca, half & half
@FoodAndRecipesWithCherokee 🦉
Ingredients
Large flour tortillas
3 cups of shredded chicken
3 roasted and shopped poblano peppers
16 oz Mexican crema memonita (saltier than Crema Fresca)
1 cup of chicken broth
3 to 4 cups of melty cheese of choice (such as Oaxaca, asadero, mozzarella)
1 Tbsp oil
1 Tbsp AP Flour
Oil for frying
Chicken bouillon or salt to taste
Served with frijoles puercos and garlic pepper fried rice
Tip!!
Crema Mexicana alternative- heavy whipping cream, crema Fresca, half & half
@FoodAndRecipesWithCherokee 🦉
❤4
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Arroz Poblano Cremoso
INGREDIENTS:
2 poblano peppers
4 tbsp butter
3 minced garlic cloves
1/4 white onion
1 cup long grain rice
1/2 cup corn
11/2 cups chicken broth
8 oz crema Mexicana
11/2 tsp chicken bouillon
Some cilantro
8 oz Monterrey Jack cheese
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS:
2 poblano peppers
4 tbsp butter
3 minced garlic cloves
1/4 white onion
1 cup long grain rice
1/2 cup corn
11/2 cups chicken broth
8 oz crema Mexicana
11/2 tsp chicken bouillon
Some cilantro
8 oz Monterrey Jack cheese
@FoodAndRecipesWithCherokee 🦉
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Chili Rellenos de Pollo
INGREDIENTS:
To cook the chicken:
2 Ibs. boneless skinless chicken thighs
1/4 white onion
3 garlic cloves
2 bay leaves
Salt and pepper to taste For the chiles rellenos
4 poblano peppers
1/2 white onion
3 minced garlic cloves
Salt and pepper to taste
3 tomatoes
Some butter
1 cup of the reserved chicken broth
Quesadilla cheese
For the sauce:
8 oz cream cheese
8 oz crema Mexicana
1 cup of milk
1/2 can chipotle peppers in adobo
2 tsp chicken bouillon
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS:
To cook the chicken:
2 Ibs. boneless skinless chicken thighs
1/4 white onion
3 garlic cloves
2 bay leaves
Salt and pepper to taste For the chiles rellenos
4 poblano peppers
1/2 white onion
3 minced garlic cloves
Salt and pepper to taste
3 tomatoes
Some butter
1 cup of the reserved chicken broth
Quesadilla cheese
For the sauce:
8 oz cream cheese
8 oz crema Mexicana
1 cup of milk
1/2 can chipotle peppers in adobo
2 tsp chicken bouillon
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies
Relax & Enjoy your evening🌙 ⭐️ 🌙
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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