Potato Rings with Homemade Buttermilk Ranch. If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.
Potato Rings with Homemade Buttermilk Ranch Dipping Sauce Makes 32-40 Directions: 1. Better-Than-Crack-Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Mr. Buffalo Chicken Bites. One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum! These are such an awesome snack, which could be a meal in itself if you have enough of them. It's not hard since they are addictively delicious! I made a few changes to the original recipe aside from the filling substitution, including omitting the process of boiling the bites before baking. I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites.
Buffalo Chicken Bites 2 1/2 cups of flour. What goes into making chocolate bowls. Leave it up to me to mess up every recipe in the world... but on the flipside, by experiencing everything that goes wrong, I end up learning the most.I had seen these bowls from Stephanie's Kitchen, and decided it was a fantastic idea for my food independent study. ingredients: chocolate, and balloons! First, a giant bar of chocolate all the way from taiwan!
And it's -special- grade, whatever that means. (i actually tried to pipe pretty lacy chocolate bowls first, but uh, that completely failed so i moved on. plus i don't like that pink fake chocolate.) balloons! Tip number 2, after you have melted your chocolate in a double broiler and poured it into a bowl for dipping, let it cool before you dip your balloons. because although you are really excited to dip them and set them down like this... five seconds later you shall hear a POP and you (as well as your kitchen) will be covered in chocolate because apparently latex doesn't like heat.
Fried Food Friday: Deep Fried Peanut Butter, Jelly and Banana Sandwich Recipe - The Dallas Socials. Broccoli Cheese & Cracker Casserole. This is a recreation of a common broccoli-cheese dish I’ve seen on a couple of down-home restaurant menus…and it’s a little on the weird side. Sometimes, though, weird can be a wonderful thing. I love broccoli-cheese anything (see the soup I posted a couple of weeks ago) and while broccoli-rice casserole isn’t something I grew up eating on Thanksgiving, I always love my sister-in-law Missy’s when she brings hers along. There’s nothing like it. But this one uses Ritz cracker crumbs—not just on the top as a crust but also in the casserole itself, which gives it an almost-stuffing feel.
Important note: You will not find this dish anywhere in France. I’m Pioneer Woman: International Woman of Mystery. I have no what idea what I’m talking about. Start with broccoli. Plunge the broccoli into boiling water for just a minute or so, then drain it and set it aside. Go ahead. Throw it into a pot (Cutting it into chunks is best. Dijon? Then throw in the broccoli. I love America. Stir it around… Oh…man! Sex in a Pan. Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust. Don’t laugh at the name of this dessert! OK, you can laugh, it is funny. I have no idea why it’s called sex in a pan, maybe because it’s so good. I remember a long time ago, before I was married, and used to live on my own, one weekend my friend came over and she introduced me to this dessert.
Oh my God, it was unbelievable. I was in love, I had never had anything like it before. Here’s what the layers look like. I just had to share this wonderful dessert with you. Update: Since I originally wrote this post, I’ve made sex in a pan numerous time since it’s a favorite at my house. Sex in a Pan Author: Jo Serves: 10 servings Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer 1 8 oz package cream cheese 1 cup powdered sugar (use ½ cup for less sweetness) 1 cup whipped cream or cool whip Enjoy!
The Cook Abides. Egg Drop. New categories for me. I’m filing this under ‘kids‘ and ‘breakfast‘. Not because it’s a specific food for children, but because my baby loves to eat this (will I ever stop calling him my baby? I somehow doubt it). This is by far his favorite breakfast -not to mention he loves to ‘help‘ me cook it – which makes it a fun thing for the both of us. It’s just a little break from the traditional way of cooking eggs and it’s actually a pretty decent start of the day, nutritionally speaking. It’s not just fun to make but they’re also great to serve because they’re oh-so simple, but look oh-so good, and not just for kids! Ingredients: drop of olive oil 1/2 small onion grated cheese 1 tomato 2oz ham 2 eggs pepper salt Directions: Preheat your oven to 350 (175c) This was a breakfast for two, so if you need more just double (or triple) the amounts. I’ve used fresh and vibrant organic/biological tomatoes for this and I must say, there’s definitely a noticeable difference in flavor.
The egg saga. Buffalo Chicken Quesadillas. Avocado Fries. Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.
Stuffed Zucchini. I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C).
Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Notice how I didn’t use garlic for a change? Most gawked all-time. Slow Cooker Pork and Green Chile Stew. Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat! Serve this with tortillas, or over brown rice with a little light sour cream and a slice of avocado if you wish and you'll have a delicious meal. This recipe is really so versatile – you can add more broth if you want more liquid, you can also add tomatillos, cilantro, and make it your own. For speed and convenience I used canned green chiles and jalapeno, but you can certainly use fresh and roast your own.
This has a little bit of kick, but you can certainly turn it up by adding more jalapeños or chile powder. I bought a boneless loin roast and trimmed quite a bit of the fat off before cooking, so keep it in mind that you'll lose some meat. I like to brown the meat before adding it to the crock pot for best results and add a little flour to pork as it browns before adding it to the crock pot so that it thickens a bit. Ingredients: Pepperoni Pizza Burgers. I made pizza burgers last week and all I can say is that I’ve never been more violently struck with the need to go to food-related confession than I was the moment I took my first bite.
My…goodness. And I wasn’t the only one. Cowboy Josh happened to drop by just as I was finishing up, and he devoured one in two minutes flat just before passionately declaring that it was one of the best things he’d ever eaten. So, seeing that it’s all sinful and cowboy-approved and all…I thought I’d share it with you. The Cast of Characters: Ground beef, Italian sausage, mozzarella cheese, marinara sauce, pepperoni, and Kaiser rolls. (Ignore the other ingredients such as the onion, pepper, etc. Start by throwing some ground beef and Italian sausage into a bowl. Use your hands to knead the meat together, saying “Ew” a couple of times as you hear the squishy sounds. Add in some Italian seasoning and knead it around until it’s all combined. Hey, I have a fun idea! Form the meat mixture into patties… Cheese. Help. Punchfork — The best new recipes from top food sites.