Recipes from "Muggles to Magic"
On Thursday morning, local chef Gina Meyers joined Kim and Kopi in the Great Day Kitchen to cook up a little magic.
Meyers is the author of the unofficial Harry Potter cookbook Muggles to Magic.
Frog's Eye Salad
1 lb. (16 ounce package Acini di pepe (small round ball pasta)
1/2 cup Sugar
1 20oz. can pineapple chunks (drain pineapple and reserve juice)
1 30oz. can fruit cocktail (drain fruit cocktail)
1 cup cool whip
1 Tbs. of flour
Dash of salt
Directions: Cook the acini di pepe (small round ball pasta) according to package directions. In a skillet over low heat, with a whisk, beat an egg, then stir in reserved juices, sugar, dash of salt. Continue to stir and slowly add the flour mixture to thicken. Cook over low heat and stir until bubbling. Turn off heat and allow cooling for a few minutes. In the medium sized bowl, stir in pineapple chunks and fruit cocktail. Next, with a spatula, spoon egg pineapple custard mixture over the pasta and fruit. Lastly, stir in the 1 cup of cool whip (unthawed). Refrigerate for two hour to allow to set and enjoy.
Chamber of Secrets Snack
2 7-inch flour tortillas
2 Tablespoons strawberry cream cheese
1/4 cup of raisins
1/4 cup of dried cranberries
1 cup finely chopped green apples
1 teaspoon sugar and cinnamon combined
Directions: Finely chop apples and place them in a medium sized bowl.
Add cranberries, raisins, figs and sugar cinnamon mixture and stir.
Take a flour tortilla and spread cream cheese on the tortilla (plain, or strawberry flavored) and add the apple, fig, raisin mixture. Roll the tortilla and enjoy.
Wiggle Worm Pie
1 5.9 ounce chocolate fudge instant pudding and pie filling
3 cups of milk
1 6 ounce ready prepared pie crust, chocolate In a blender or mixer, beat or whisk for five minutes the pudding and milk. Pudding will be soft set in five minutes. Makes 6 servings (1/2 cup servings). Pour pudding into a prepared chocolate crust and add 6 to 8 gummy worms. Place in the fridge for an hour until pudding is set. A quick and easy dessert.
2 Tablespoons of pumpkin puree, such as easy pumpkin pie mix.
1 Tablespoon of apricot jelly or jam
1 cup of apple juice
1 teaspoon of brown sugar
Place two heaping tablespoons of pumpkin pie mix, 1 tablespoon of apricot jam, 1 cup of apple juice and 1 teaspoon of brown sugar in a blender. Pulse for about 30 seconds.
2 scoops of vanilla bean ice cream
2 Tablespoons of butterscotch syrup
1 bottle of cold cream soda
In a large mug, scoop vanilla bean ice cream, add butterscotch syrup and top with a bottle of cold cream soda. The butterbeer will froth.