Monthly Archives: September 2013

Goo Goo Cluster nachos

baking, dessert 14 Comments

Here in the South we love our Goo Goos. They’re made right here in Nashville, and lots of local folks have done lots of amazing things with them: Goo Goo Pie, anyone? I wanted to try my own hand at coming up with a recipe for them (although, good heavens they’re amazing just plain), and this is what I came up with! Goo Goo Cluster nachos are easy to make, and can be scaled up or down on the homemade scale as far as you want; I landed somewhere in the middle.

What else would you top these with? Any ideas?

For the record, this post is not in any way sponsored by Goo Goo; I just think they’re fabulous.

Goo Goo Cluster nachos

Ingredients

  • 1/2 package puff pastry sheets, thawed
  • 4 Goo Goo Clusters (I used original, but any would be great!)
  • Caramel sauce (I used homemade; any will do)
  • Whipped cream
  • Optional colored sugar or sprinkles for topping

Instructions

  1. Slice puff pastry sheets into triangles and bake at 400F for 12-15 minutes until golden brown
  2. While the pastry is cooking, chop the Goo Goos and have them ready
  3. As soon as the pastry is done pull each one partially open and drop in a few pieces of chopped Goo Goo (this will make the Goo Goos melty and even more awesome), and put them all on a plate
  4. Drizzle with caramel sauce, then sprinkle with any remaining Goo Goo pieces
  5. Serve with whipped cream in a bowl for dipping

Trail’s End cornbread

baking, sides 2 Comments

This cornbread would give my grandmother the vapors. It is sweet (which I love — don’t tell her), which makes it Yankee Cornbread. I actually cut the sugar some, and it’s still fabulously sweet without being, you know, a cake. I also cut the recipe in half which made a great size (an 8 inch skillet) for us.

The recipe is originally from Disney’s Trail’s End, but I found it linked here.

Trail’s End cornbread

Ingredients

  • 1/4 cup + 2 Tbsp. cornmeal
  • 1/2 cup sugar
  • 3/4 tsp. salt
  • 1/2 Tbsp. baking powder
  • 1 1/4 cup + 2 Tbsp flour
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup butter or bacon grease

Instructions

  1. Preheat oven AND SKILLET to 375F
  2. Mix together cornmeal, sugar, salt, baking powder, and flour with a fork
  3. Make a well in the center of the mixture and add in milk and egg; beat egg with fork, then stir to combine all ingredients
  4. Remove hot skillet from oven and add butter or bacon grease (carefully! It will sizzle) to skillet, swirling around till it melts and coats the pan
  5. Pour excess butter/bacon grease into cornbread mixture, stir quickly to combine, then pour back into hot skillet and slide it into the oven
  6. Bake until lightly browned on top, about 20 minutes