Tag Archives: snack

Homemade Peanut Butter Eggs

Ingredients

1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1 1/4 cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
2 tablespoons vegetable shortening

Directions

Line a baking sheet with wax paper or parchment paper; set aside.

In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to simmer, stirring constantly. Remove from the heat.

Add the powdered sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted.

One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired.

Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. The peanut butter eggs can be stored in an airtight container in the refrigerator for up to 1 month. They can be frozen for up to 3 months.

Recipe Notes:

Do not use natural peanut butter in this recipe, as it is too oily and the eggs will not set properly.

You can substitute another nut butter (again, not natural, though!) for the peanut butter in this recipe.

You can also use semisweet or dark chocolate for the coating, if you prefer.

You can substitute refined coconut oil for the vegetable shortening in the coating.
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Fried Bocconcini With Spicy Tomato Sauce

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

Instructions

For the sauce:

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

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

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

Preheat an oven to 200F.

For the fried mozzarella:

Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.

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.

In a bowl, whisk together the eggs and milk.

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.)

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

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

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

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.

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.

Serve with the warm tomato sauce.
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Idaho Spudnuts


Makes 4 dozen

Ingredients

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup canola oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7-1/2 cups all-purpose flour
Additional oil for deep-fat frying
4 cups confectioners’ sugar
1/3 cup water
1 teaspoon vanilla extract

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.

In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.

For glaze, in a large bowl, combine the confectioners’ sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
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Pizza Monkey Bread

 

Ingredients

1 can jumbo biscuits
1/4 c. diced olives
8 slices bacon, crisp & crumbled
1/4 c. Canadian bacon, diced
1/2 c. Italian sausage, cooked
1 small can green chiles
1 Tbsp. garlic powder
2 tsp. Italian seasoning
1/4 c. olive oil
1 c. cheese, shredded (we used pepper jack)
pizza sauce for dipping

Directions

Cut each biscuit into 6 pieces. Easiest to cut in half. Place on top of each other. Cut in thirds and then separate. Put aside until all are cut in pieces.

In a large bowl, combine all other ingredients together. When combined well, drop biscuits pieces into it and gently toss to get mixed well. Using your hands is a plus here.

Preheat oven 350F. Coat bundt pan with cooking spray.

Place in bundt pan and spread out evenly.

Place bundt pan in oven and bake for 35 – 40 minutes. Keep an eye on them so they don’t over bake on the outside and doughy on the inside.

After about 35 minutes, gently pull a piece of bread away to see if it is done or not. If not, bake in 5 minute intervals until finished.

Serve with pizza sauce and enjoy.
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Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce


Recipe from: Noble Pig Serves: 24 tater tot wraps

Ingredients

Cheese Sauce

2 Tablespoons butter
2 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
1 cup grated Monterey Jack Cheese

Wraps

vegetable oil
1 pound sliced bacon, cut into 3-1/2″ long pieces (you might have leftovers)
24 frozen tater tots, thawed
24 slices jalapeno, about three

Directions


For the sauce, in a medium saucepan over medium heat melt the butter. Add the salt, pepper and flour, whisking over heat for one minute. Add the milk slowly while whisking constantly to remove any lumps. Continue to cook until bubbly, add cheese until melted. Serve warm.

For the wraps, heat oil over medium-high heat to 375 degrees F. Roll one piece of bacon around each tater tot and slice of jalapeno. Secure tightly with a toothpick.

Fry each tater tot, about four at a time, until bacon is crisp, about 2 minutes. Serve with warm cheese sauce for dipping.
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Apple Fritters

Yield: 30 fritters

Ingredients

Vegetable oil, for deep-frying
2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice
Powdered sugar, for dusting, optional

Directions

Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.

In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.

Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm.
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Pumpkin Blondies With Chocolate Chips

Ingredients

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)

Directions

Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.

In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!

Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).

Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.

NOTES: For a homemade pumpkin pie spice mix use the following, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together for the equivalent of 1 teaspoon pumpkin pie spice.
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