Tag Archive: Party Treats

Jan 08

Fried Pickle’s Healthier Friend: Baked Pickles

Is your mouth watering yet?

Fried Pickles Healthier Friend: Baked PicklesWhy are they fried pickle’s healthier friend you ask? Because they’re not actually fried…they’re baked pickles!

I love fried pickles so much and will keep ordering them nearly every time I eat out, BUT when I’m at home and don’t want to pay to eat out, these are an amazing alternative. Now, I can’t take full credit for the awesom-ness that are these baked pickles. Ol’ Pinterest wins again! You never really know what you’re going to get with Pinterest recipes, so you gotta use your noggin when trying to recreate them. In this case, I just changed a few things and they were a definite winner. So, thank you Full Flavor Food, for this wonderful recipe!

I started out with a jar of kosher dill spears (rather than the chips they suggested in the recipe) because that’s what I had on hand. Then I filled one bowl with flour, the other with an egg/milk mixture and a final bowl with bread crumbs. I just went with plain bread crumbs rather than the panko and cheese mix from the recipe….again because that’s what I had, AND because I didn’t want cheese with my pickles. I have to draw the line somewhere. Fried Pickles Healthier Friend: Baked PicklesIt’s the typical 3 dip scenario you’re probably used to from the frying days. First goes flour, then egg/milk, and lastly the breadcrumbs.  Fried Pickles Healthier Friend: Baked PicklesPop those pickles into the oven on a greased baking sheet for 7-10 minutes at 425 degrees. Mine were in there a little over 10 minutes- maybe because they’re spears rather than chips. Either way, just keep checking until they’re at your desired crispness. Fried Pickles Healthier Friend: Baked Pickles And that’s it! The baked pickles are done! Add a little side of ranch, plop yourself in front of the TV and eat! I suppose to you share them….it’s up to you. Fried Pickles Healthier Friend: Baked Pickles

Original Baked Pickles Recipe here!

Ingredients:

One jar of kosher dill spears

3 Eggs

3 TBLs Milk

1 cup Flour (All Purpose)

1/2 cup Bread Crumbs

Directions –

  1. Preheat the oven to 425 degrees.
  2. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.
  3. Coat each pickle spear with flour, then the egg/milk mixture, and then the bread crumb mixture, and place on to a greased cookie sheet.
  4. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.

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Like this recipe?

For another healthy, yet delicious, recipe try my grilled eggplant caprese stacks. These are great for entertaining!
Fried Pickles Healthier Friend: Baked Pickles

My southwest chicken salad is also a healthy and yummy option!

Fried Pickles Healthier Friend: Baked Pickles

Or, if you’re not in the mood for a mexican-style salad, my california cobb salad is to die for!!

Fried Pickles Healthier Friend: Baked Pickles

 

 

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Oct 29

Football Food: Beer Cheese Dip

Have you ever had beer cheese dip? My BFF Jaime introduced me to it a long time ago. I wasn’t sure about it then, but I have become obsessed later in life. Probably because it’s cream cheese based. Who doesn’t love cream cheese?!

 

This dip is the perfect football food for tailgate parties and potlucks. It’s sure to be a crowd-pleaser.  I guarantee it. And the best part is that it’s super easy to make!

Combine all ingredients in a large bowl and beat until smooth. And you’re done!

Football Food: Beer Cheese DipThis football food dip is best served with pretzels. It doesn’t taste the same with chips. Do I know why? No. It’s one of life’s mysteries. Football Food: Beer Cheese DipFootball Food: Beer Cheese DipFootball Food: Beer Cheese Dip

I got this tasty from Food.com which you can find here

2 (8 ounce) packages cream cheese, softened
3 tablespoons ranch dressing mix or 1 package ranch dressing mix
2 cups shredded sharp cheddar cheese
2 green onions, chopped,tops only
1/3-1/2 cup beer, any flavor or 1/3-1/2 cup non-alcoholic beer
Put all ingredients in a bowl and blend with a mixer. And voila! Dip if you dare…you might not stop until it’s gone.
You can check out some more football foods with these recipes:

Aug 12

Texas Trash Dip: Your New Favorite Dip

Welcome to paradise in a dip. Texas Trash Dip!

It’s a refried beany, creamy, cheesy, taco-y amazing mixture.
It is now my go-to dip for any and all social functions. I brought it to my scrapbook club and they loved it!

This is what it looks like before it’s popped in the oven with cheese on top

Texas Trash Dip: Your New Favorite DipTexas Trash Dip: Your New Favorite Dip

 

I found this amazing recipe here

Warm Bean Dip AKA Texas Trash Dip (from above website)
Recipe adapted from: allrecipes.com
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. (I put this in my food processor to make it easier on myself)
Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. (I only did the top and it was still delicious)
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
** I also made the dip and ate it cold, without melting the cheese or popping it the oven. It was still amazing! I love versatile party treats!
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For other crowd-pleasing, easy and delicious party favorites, check out some of my other great recipes:
Texas Trash Dip: Your New Favorite Dip
Texas Trash Dip: Your New Favorite Dip
Texas Trash Dip: Your New Favorite Dip
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P.S. If you enjoy reading our latest happenings, its simple to get the most recent post delivered automatically to your email inbox. To do so, follow these instructions. We also update our Facebook on a regular basis, so “like us” and see our latest project or delicious recipe we are thinking up.

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Aug 08

Soft Pretzels Galore

Don’t you ever just crave a soft pretzels? I sure do!

Since the closet mall is an hour and half away from my town, buying a yummy mall soft pretzel just isn’t in the cards. I found this recipe on a blog that replicated Auntie Ann’s soft pretzels. I just had to give it a try!

I didn’t quite plan out the timing right, so I had to cut the dough rising process a bit short. I think that because of this, the soft pretzels don’t exactly look like the ones in Yammie’s Noshery’s blog. BUT, they tasted amazing! So here we go…

 

Make the dough and let it sit in a moist, warm place in a greased bowl to rise for an hour. (The recipe is below)

Soft Pretzels GaloreOnce it’s risen, divide the dough into 12 equal ballsSoft Pretzels GaloreThen form into a pretzel shape, dip into baking soda/water mix and put on greased cookie sheetSoft Pretzels GaloreI sprinkled mine with salt before placing in the ovenSoft Pretzels GaloreSoft Pretzels GaloreWhen they come out of the oven, brush with melted butter and sprinkle with saltSoft Pretzels GaloreSoft Pretzels GaloreSoft Pretzels GaloreRECIPE: Auntie Anne’s Soft Pretzels: Copycat Recipe
Makes 12 Adapted from Food Network

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot. Serve with cheese sauce.
Soft Pretzels GaloreFor Garlic Cheese Sauce: From Yammie’s Noshery
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.)
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.

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