East Buffalo Chicken Dip Recipe

Ingredients
 
1 package (8 ounces) reduced-fat cream cheese

1 cup (8 ounces) reduced-fat sour cream

1/2 cup Louisiana-style hot sauce

3 cups shredded cooked chicken breast

Assorted crackers

Directions

Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

Healthy & Organic Vegan Recipes - Easy Guacamole

Ingredients

1/2 red onion, chopped
2 jalapeños, seeded and finely chopped
pinch of salt
juice of 1 lime
4 medium avocados
sprinkle of cilantro, chopped finely

Instructions

Mix the onion and jalapeño together with the salt and the juice of 1 lime. Let sit for a few minutes.
Meanwhile, roughly mash the avocados.
Mix the onion and jalapeño into the avocados and garnish with cilantro, to your taste.
Serve with tortilla chips or on top of your favorite taco or other Me

Bacon Wrapped Smokies

Ingredients

• 1 package (16 Oz. Size) Little Smokies Sausages
• 1 pound Bacon, Strips Cut In Half
• 1 stick Butter
• 1 cup Brown Sugar, For Sprinkling

Preparation

Preheat oven to 350 F. Cut the bacon slices in half and wrap each smokie with a half strip of bacon. Place all the wrapped smokies in a single layer in a baking dish, or rimmed sheet pan. Then melt the butter and once the butter is melted, pour it over the smokies. Then take some brown sugar and sprinkle evenly over the smokies. Bake for about an hour or until bacon is nice and crisp

I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them.

Superbowl Cheesy Ball Friters

Superbowl Cheesy Ball Friters

Ingredients

For the sauce:

1/2 cup extra-virgin olive oil

2 garlic cloves, minced

1 tsp. red pepper flakes

1 can (28 oz.) crushed tomatoes, juice reserved

Salt and pepper, to taste

For the fried mozzarella:

3-4 cups peanut oil, depending on type of pan you will be frying the cheese in

1 teaspoon salt, plus more to taste

2 tablespoons grated Parmesan

2 lb. mozzarella bocconcini (about 50 pieces)

4 eggs

1/2 cup milk

2 cups all-purpose flour

4 cups panko

Special equipment:  Deep-frying thermometer

Instructions

1. For the sauce: In a saucepan over medium heat, warm the 1/2 cup olive oil.

2. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute.

3. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.

4. Preheat an oven to 200°F.

5. For the fried mozzarella: Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.

6. If your cheese balls seem pretty big, halve or quarter them into bite-size pieces.  Once they get the panko breading on them, they will be a lot bigger.

7.In a bowl, whisk together the eggs and milk.

8. Put the egg mixture and bread crumbs in separate wide, shallow bowls.  Combine the panko with the teaspoon of salt and Parmesan in another wide, shallow bowl.  (*If you only have one shallow bowl, use it for the panko.  It will help you immensely with the breading process.)

9. Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step.

10.  Repeat the breading process one more time for each cheese piece.

11. In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer.

12. Working in batches, fry the cheese until golden, about 45 seconds (or until golden brown-watch them carefully as oven temperatures may vary). If you notice that your thermometer’s reading decreases, wait for a little while until the oil gets back up to the proper temperature.

13. Transfer the fried cheese to a paper towel-lined plate and season with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.

14.  Serve with the warm tomato sauce.

Soft Parmesan Pretzel Bites

Soft Parmesan Pretzel Bites

This is a great little snacker for the kids or to bring out for the boys during the football game on Sunday. Every time I have made these i have to make more so now I just double batch! Some neat ways to mix it up are to add Jalapenos and serve with cream cheese Auntie Ann style!

Ingredients

FOR THE PRETZELS:

• 1-½ cup Warm Water
• 1 Tablespoon Sugar
• 2 teaspoons Salt
• 1 package Active Dry Yeast, 0.25 Ounce Packet
• 4-½ cups Flour
• 4 Tablespoons Butter, Melted
• 1 Tablespoon Cooking Oil
• 10 cups Water
• ⅔ cups Baking Soda
• 1 whole Egg, Lightly Beaten With Below Amount Of Water
• 1 Tablespoon Water
• 4 Tablespoons Melted Butter
• 1 Tablespoon Dried Italian Seasoning
• 1 Tablespoon Grated Parmesan Cheese, Or As Desired
• 1 teaspoon Garlic Powder
• FOR THE MARINARA:
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 can Crushed Tomatoes (14.5 Oz Can)
• 1 Tablespoon Flat Leaf Parsley
• ¼ teaspoons Crushed Red Pepper Flakes

Preparation

For the pretzels:

Combine water, sugar and salt in the bowl of a stand mixer. Sprinkle yeast over water and allow mixture to sit for 5 minutes or until yeast begins to foam.

Using the dough hook, carefully and gradually mix in the flour along with the melted butter. Mix on low until dough begins to pull away from the sides of the bowl. Remove dough and wipe out bowl. Drizzle about a tablespoon of oil over the inside of the bowl. Return dough to bowl, flipping it to coat it well with the oil. Cover bowl with plastic wrap and place in a warm place for about an hour or until dough has doubled in size.

Preheat oven to 350 F. Line two baking sheets with parchment paper and spray the paper with cooking spray. Set pans aside.

In a large pot bring 10 cups of water and the baking soda to a boil.

Remove dough from bowl and place on a floured surface. Divide dough into about six equal-sized balls of dough. Use your hands and roll each dough ball into a rope with about 1 inch diameter. Using a pizza cutter, cut each rope into 1-inch pieces.

Drop dough in small batches into the pot of boiling water. Allow dough to cook for about 30-45 seconds turning halfway through the cook time. Use a slotted spoon and remove them from the water to prepared baking sheets. Continue until all the dough has been boiled.

Combine egg and 1 tablespoon water in a small bowl. Brush pretzels with the egg wash.

Bake for about 10 minutes or until golden brown. Remove pans from the oven and brush pretzels with the melted butter. Sprinkle Italian seasoning, Parmesan and garlic powder over pretzels. Serve with marinara.

For the marinara:

Heat oil in a small saucepan over medium heat. Add garlic and cook for one minute. Stir in tomatoes, parsley and red pepper. Allow sauce to come to a slow boil and cook for about 15 minutes.

Beer & Bacon Cheese Dip!

This is a great recipe that i have recently tried thanks to one of my favorite food blogs please check her out she has some great recipes cooking with beer at www.thebeeroness.com.

Check out the recipe below!

Ingredients

• 16 wt oz cream cheese
• 1/2 cup sour cream
• 5 wt oz shredded mozzarella (about 1 2/3 cups)
• 2 wt oz shredded cheddar
• ½ tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 2 tbs cornstarch
• ¾ cup IPA or Pale Ale Beer
• 8 slices bacon, cooked and chopped

Directions

• Preheat oven to 350.
• Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes.
• Stir in most of the copped bacon, reserving about 2 tablespoons.
• Pour the dip into an oven safe bowl top with reserved bacon.
• Bake at 350 until warmed through, about 15-20 minutes.
• Serve warm.

10 Fun Superbowl Appetizers!

I have put together a list of some of my favorite super bowl recipes that are great to use if you are hosting for your friends on the day of the BIG GAME!

1.    Oven Baked Sweet Potato Fries!

2. Cheesy Sticks!

3. Dijon Deviled Eggs!

4. Pigs in a Blanket

5. Vegetarian Taco Dip!

6.Buffalo Chicken Wing Dip!

7. Sweet and Spicy Asian Chicken Wings

8. Homemade Soft Pretzel Bites

9. Smokin Hot Mango Chipotle Guac

10. Loaded Enchallada Vegan nachos 

Thanks for visitng and I hope these recipes help to make you tummys full on game day!

Oven Baked Sweet Potato Fries!

Oven Baked Sweet Potato Fries!

Ingredients:

• 3 large sweet potatoes, cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin
• dash cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp salt or seasoned salt

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, toss together all ingredients until potatoes are evenly coated with oil and spices.

Place potatoes on a single layer on a baking sheet and bake for about 30 minutes, or until done.

I really like to eat these plain, but you could serve with ketchup, a ranch dressing dip or barbecue sauce. Enjoy your baked sweet potato fries!

Cheesy Sticks!

Cheesy Sticks!

Ingredients:

• 1 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 1 1/2 teaspoons baking powder
• 4 tablespoons butter or margarine
• 1/2 cup shredded Cheddar cheese
• 3 tablespoons sour cream

Preparation:

Combine dry ingredients. Cut in butter and cheese with pastry blender; stir in sour cream. Shape into a ball and chill 2 hours. On a lightly floured surface, roll out dough 1/8-inch thick. Cut into strips 1/4-inch wide and 3 inches long. Bake at 425° for 8 minutes.

Dijon Deviled Eggs!

Dijon Deviled Eggs!

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
• a few leaves of fresh flat-leaf parsley, finely chopped, optional
• freshly ground black pepper
• salt, to taste
• paprika, optional

Preparation:

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters. Recipe can be doubled.

Pigs in Blanket!

Pigs in Blanket!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon ground cayenne pepper
• 8 tablespoons butter, room temperature
• 1/2 cup sour cream
• 1 cup finely shredded sharp Cheddar cheese
• 2 dozen mini hot dogs

Preparation:

Combine the flour, salt, and baking powder and cayenne. Cut in butter with a pastry blender until well blended. Stir in the sour cream and cheese until well blended. divide the dough into two parts, shape into balls, wrap in plastic wrap, and chill for 30 to 60 minutes.

Preheat oven to 400°. Line a baking sheet with parchment paper or silicone mat or spray with nonstick cooking spray.

Roll out one portion on a floured surface to a 1/8-inch thickness; cut into 2 1/2-inch squares with a cutter or by hand. Repeat with the remaining dough. Lay a mini hot dog across a square of dough diagonally and bring two corners over and seal well by pinching, forming a little blanket over the hot dog. Place on a baking sheet and repeat with remaining dough and hot dogs.

Bake for about 12 to 14 minutes, until browned.

Makes 36 to 42 pigs in blanket.

Vegetarian Taco Dip!

 

Vegetarian Taco Dip!

Ingredients

• 1 16 ounce container sour cream
• 1 package taco seasoning
• 2 16 ounce cans refried beans
• 1 16 ounce jar salsa
• 1/2 cup green onions, chopped
• 1 large tomato, chopped
• 2 avocados, diced
• 2 cups shredded cheese
• 1 4 ounce can sliced black olives
• 2 cups shredded lettuce
• tortilla chips

Preparation

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes.

In sauce pan, combine vegetarian refried beans and salsa. Heat on medium, until evenly blended. Let cool.

Shred lettuce. Dice tomatoes, avocados, and green onions.

Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, avocados, and green onions in that order evenly over each ingredient.

Serve your seven layer dip with tortilla chips.

Buffalo Chicken Wing Dip

Buffalo Chicken Wing Dip

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup any flavor Hot Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (9.75 oz. each) Chicken Breast in Water, drained OR 2 cups shredded cooked chicken

Directions

• Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth.
  
  Mix in salad dressing, Hot Sauce and cheese. Stir in chicken.
  
  Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Sweet & Spicy Asian Chicken Wings!

Sweet & Spicy Asian Chicken Wings!

Ingredients

FOR THE WINGS:

• 20 whole Chicken Wings Pieces (wings And Drummets Separated If Applicable)
• ½ cups All-purpose Flour
• 1 teaspoon Ground Cayenne Pepper
• ½ teaspoons Sea Salt
• ½ teaspoons Black Pepper
• 1 cup Vegetable Oil For Frying, More Or Less As Needed
• 1 Tablespoon Sesame Seeds (garnish)
• 2 Tablespoons Fresh Cilantro, Chopped (garnish)
• ½ cups Ranch Dressing (optional)

FOR THE SAUCE:

• 6 Tablespoons Unsalted Butter
• 1 Tablespoon All-purpose Flour
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Lime Juice
• ¼ cups Brown Sugar
• ¼ cups Sriracha
• 2 Tablespoons Rice Wine Vinegar
• ½ cups Blackberry Jam
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Fresh Ginger, Grated
• 1 clove Garlic, Finely Minced

Directions

For the wings, in a large bowl, combine the all-purpose flour, cayenne pepper, sea salt and black pepper. Whisk to combine and set aside.

In a large pot or Dutch oven, pour the oil 3 inches up the side of the pan. Heat the oil to 375ºF by using a thermometer.

While your oil is heating up, prepare the wing sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Add the soy sauce, lime juice, brown sugar, Sriracha, rice wine vinegar, blackberry jam, red pepper flakes, fresh ginger and garlic. Whisk until the brown sugar has dissolved. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for 5 minutes then remove from heat. Transfer the sauce to a large bowl and set aside.

Once oil has reached 375ºF, add the wings (in 2 batches) to the floured mixture. Toss to coat, then add them straight into the hot oil (carefully!). Fry the chicken wings (in 2 batches) for 6-7 minutes or until they are golden brown and cooked through. Remove the wings from the oil and place on a paper towel-lined plate to get rid of any excess grease. Sprinkle them with a little bit of sea salt. Repeat this step for the second batch of wings.

Add the wings (in 2 batches) to the bowl with the sauce. Toss to coat. Pour onto a serving plate and garnish with sesame seeds and fresh cilantro.

Serve warm with ranch dressing and enjoy!