brit's deep fried cauliflower...

i made this last night to go with our pork sandwiches & it was perfect! i can't take the credit for the pairing though, there used to be a super yummy bbq shack by my house that served fried cauliflower & it was a favorite of my families. walking a block was a lot quicker, but this recipe turned out great & finally was able to fulfill that craving i have had since they moved. give it a try! your kids will gobble it up too!

{brit's deep fried cauliflower}

1 head cauliflower- washed, dried & cut into bite sized pieces

2 eggs, lightly beaten

1 TBSP milk

1/4 tsp salt

1 1/2 cup flour

2 TBSP parmesan cheese

1/4 tsp garlic powder

1/2-1 TBPS seasoning salt

1/2 tsp oregeno

1/4 thyme

1/4 tsp pepper

1/8 tsp cayenne pepper (optional)

pre-heat deep fried to 375 degrees.

in a gallon sized ziploc bag, mix all dry ingredients. squish & shake sealed bag to mix. set aside.

in a large bowl, whisk together eggs, milk & 1/4 tsp salt. toss prepared cauliflower in the egg wash. carefully transfer cauliflower into the ziploc bag with a slotted spoon & shake sealed bag until all pieces are evenly coated.

carefully drop coated cauliflower into your hot oil & cook 4-5 minutes or until deep golden. transfer to paper towel covered plate to drain. serve hot with assorted dipping sauces.

enjoy!

oh what an Easter appetizer!...

i found this recipe online & i am making it for tomorrow. it would only be fair for me to share it with you guys! i love, love, love the flavor of pesto & you could either make your own, or just use a good quality pre-made pesto out of you grocers deli. if you ever do a cheese ball for your Easter dinner, try this instead!

{savory pesto cheesecake}

picture & recipe courtesy of confessions of a bake-a-holic

1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Get out of the fridge 30 minutes before serving. Serve at room temperature with crackers.

stacia's creamy bacon swiss dip...

stacia brought this to recipe club a little while ago & she emailed me the recipe but i totally forgot she had sent it to me until somebody asked me if i had it:) oooopppppsss! this really is the perfect combination of flavors! thanks to stac for sharing this little gem with us!

{stacia's creamy bacon swiss dip}

2- 8 oz. packages cream cheese - softened

1 c. mayo

2 c. grated swiss cheese

1/4 cup chopped sweet onion

(for some reason it isn't strong in this dip... don't even notice it is there)

beat together until combined. spread into an ungreased 9x13 baking dish.

Then top cheese mix with:

1 c. crushed Ritz crackers

16 slices bacon, cooked & crumbled

bake at 350 degrees for 15 minutes or until hot & bubbly! yummy!

serve with chips, crackers, bread, veggies or anything else your little heart desires:)

just enjoy!!!

tiff's open face cucumber & dill appetizer...

i love these creamy little delights! i think they are so fresh & delicious! they are the perfect snack to make these last cold winter months to feel a little more spring like:) not to mention they are so super easy!!! Enjoy...

{Tiff's open face cucumber & dill appetizer}

1 cup quality mayonnaise

1- 8oz. package cream cheese, softened

1 package dry italian dressing mix

1 loaf sourdough bread, sliced about 1/2 inch thick

2 cucumbers, thinly sliced

chopped dill weed, fresh or dried

in a medium bowl, with an electric hand mixer, beat together mayo, cream cheese & Italian seasoning. Cover with plastic wrap & chill at least 4 hours or overnight.
When ready to serve, spread 1-2 TBSP of cream cheese mixture onto sliced bread, top with a few sliced cucumbers & sprinkle with dill. Serve immediately.

brooke's fresh veggie pizza...

this recipe is from my friend brooke & i took it to recipe club a few years ago, but i thought it would be a great alternative the standard veggie tray this holiday season. this is a completely edible veggie tray with a crust, ranch spread for the sauce & all the fresh veggies of your choice piled high. try it for your next party!

{brooke's veggie pizza}

2 tubes of crescent rolls

3/4 cup mayo

1 package dry ranch dressing seasoning

1-8 oz. package of cream cheese, softened

1/2-1 cup shredded cheese, i like parmesan

assorted chopped veggies- carrots, celery, broccoli, cauliflower, olives,

tomatoes, onions, peppers, asparagus, mushrooms, ect.

flatten crescent rolls out onto a cookie sheet to make the crust. bake according to package directions. remove from oven & let cool. in a medium bowl, mix cream cheese, ranch & mayo until smooth. spread ranch mix on top of cooked & cooled crust. top with chopped veggies & sprinkle with shredded cheese. chill for 1 hour. cut into squares & serve.

stacia's southwestern egg rolls...

these are from last months recipe club & they were so delicious! thanks to stacia for bringing them! nothing like blending cooking in cultures! i don't think they are making this egg roll in china town:)

{stacia's southwestern egg rolls}

1 can Corn (drained)
1 can black beans (drained)
1/2 bunch cilantro
Juice from 1 lime
1 1/2 cup of chopped spinach
1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
1 1/2 to 2 cups shredded cheese, mexican mix

Spices : I don't have exact amount, but will guestimate. (I usually mix all the spices, garlic, lime and cilantro in a little olive oil (about 2-3 Tbs) first so that it brings their flavor out more.)

Cumin about 1/2 tsp to 3/4 tsp
Chili powder about 1/2 to 3/4 tsp
Salt to taste
Pepper to taste
Cracked red pepper or cayenne pepper to desired spiciness

1 packet of 20 egg roll wraps.

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.

Deep fry in oil.

Serve with Ranch Dressing, spiced with a little hot sauce

easy breezy baked sweet potato fries...

i had never been a big sweet potato fan, which is so bazaar, seeing that i like almost everything:) but in the past few years i have had my eyes opened to some recipes that i am completely in love with... sweet potato dishes! oh how i love you now & wish i could take back all those thanksgivings with not as tasty sweet potato dishes. anyhooo- i love sweet potato fries & even though they don't cook up as crisp when you bake them vs. frying them, they are about 1 trillion times healthier (ok, so that might be a slight exageration:)) & just as delicious! not to mention your house doesn't smell like the local fast food joint.

whip up a batch of these next time you want an easy after school snack! the kids will love them & you won't believe how easy & cheap they are!

{sweet potato fries}

fresh sweet potatoes, peeled & cut into 1/2 inch fries
kosher or flake salt
fresh pepper
other dried herbs~thyme, rosemary, oregano, ect.
oil

Pre-heat oven to 475 degrees. Place peeled & cut potatoes in to a medium bowl. Toss with vegetable or extra virgin olive oil, I use 2 TBSP per 1 large potato. Spread onto a baking sheet, keeping in a single layer. Srinkle with a healthy dose of seasoning. Bake for 10-12 minutes, remove from oven & toss. Return to oven & continue to bake another 10 or so minutes. Watching carefully so as not to burn.
Serve with the dip of your choice. My family prefers a BBQ sauce & mayo mix.

hard to make pretty, but even harder not to eat the whole thing:)...

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

summer's super yummy toffee dip...

{summer's super yummy toffee dip}

2 pkgs Cream Cheese

2 cups Brown Sugar

2 tsp. vanilla

1 bag Heath milk chocolate toffee bits

Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)

**also tasty with graham crackers or nilla wafers!

count down to Thanksgiving #8- spinach dip appitizer...

thanksgiving wouldn't be complete without a few yummy dishes to munch on as your guests are waiting for the turkey timer to pop.  this is my little sisters favorite dip EVER!  if you haven't ever made it, it is really good with cubed french bread, crackers or veggies.  also another great one to make the day or 2 before.

{Creamy Leek & Spinach Dip}

• 1 cup mayonnaise
• 1 (16 ounce) container sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed and drained

1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
2. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Shrimp Krispies- Irresistibly Delicious!!

{Shrimp Krispies}

12 ounce cooked shrimp, thawed and chopped
8 ounce soften cream cheese
2 shallots-finely diced
1 teaspoon ginger-minced
1 tablespoon chives, chopped
1 teaspoon sesame oil
wonton wrappers
Sesame seeds
Sauce:
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cold water
Steps:Preheat oven- 425’ mix together first 2 ingredients until well blended- place 1 tablespoon of mixture in wonton wrapper- twist and put on baking sheet- bake 10-12 minutes- drain on paper towels- serve with dipping sauce! DELICIOUS!

...move over golden Arches...

like most kids, my kids love chicken nuggets!!!!  who am i kidding, so do i!!! but this recipe has been a family favorite since long before my kids came along.  it is not super hard, but does take more time than hitting a drive through... but it is well worth it!  it is also perfect for parties for finger foods or appetizer!!!  

{captain crunch chicken nuggets}

6 boneless skinless chicken breasts, cut into 1-2 in. cubes

2 eggs, beaten

1/2 cup milk

1 cup flour

2 tsp salt

1/2 tsp. pepper

5 cups captain crush cereal, crushed

vegetable oil for frying

Pre-heat fryer to high or 400 degrees.  If you do not have a fryer, you can fill a pot with oil and heat to 400 degrees.(using a oil thermometer)

In a small bowl, combine flour, 1 tsp salt & pepper.  Mix well.  In a separate bowl- mix milk & beaten eggs.  In 1 more bowl place crushed cereal & remaining salt.

In small batches, dredge chicken in flour, then egg, & then cereal.  Place into fryer.  Not too many at a time... or you will overflow your fryer-- like my husband did not too long ago!  

Fry chicken until golden brown on both sides.  You may have to flip them.  Remove onto a plate lined with paper towels to drain.  Serve with honey mustard(recipe to follow) or BBQ sauce.  I prefer either Sweet Baby Rays or Famous Dave's BBQ sauce with about a TBSP of mayo per 1/2 cup to soften the acidity... but whatever floats your boat!

Honey Mustard-

1/2 cup mayonnaise

1/3 cup mustard

3 TBSP honey

In a small bowl, mix together mayo & mustard until well combined.  Add honey & still well.  Taste & add a little more of any of the ingredients to get to desired taste.

Everyone must try this salsa. I can't take credit for it because it is my friend Robyn's recipe but it is to DIE for! I made it last night and can I just tell you I have been dreaming of it ever since.
Put all your Veggies in food processor and then mix in your liquids! You can't screw this up I promise!!!

Chinese take-out...take-in!

I know that I have been a total slacker lately at updating. & obviously I need to change it to MY RECIPE CLUB. I promise there are other people in this club & that it is not just me pReTenDinG to have friends! Anyway...I've decided to post a super fun group dinner party project. The idea is instead of take-out...you invite people over & do take-in. It is up to you whether or not you want to give out the recipes in advance or just have people bring ingredients & do it all together. If you do the later, just make sure you have space for everyone to cook & a little more time. This is what we did for New Year's Eve & it was a total BlAsT! Hope you enjoy!

We'll start with the appetizers...

{Pork Wontons & Sweet 'n Sour Sauce}

1 pkg square wonton wrappers
1 lb ground pork
1 bunch green onions
1 egg
2 TBSP sugar
3 TBSP soy sauce
2 TBSP vinegar
1 small can water chestnuts
vegetable oil {for frying}

Filling

Brown pork (don't overcook). Drain fat add egg. Allow egg to scramble and then mix into the pork. Add chopped green onion, sugar , soy sauce, vinegar & chopped water chestnuts. Stir & mix well. Allow filling to cool slightly.

Place about 1 TBSP filling in the center of each wrapper. Fold in half (to make a triangle shape) . Brush edges with water or egg wash & press firmly to seal.

If you have a fryer you can defiantly use that. & if not heat vegetable oil (at least 2 cups) in a large pot. (You can tell the oil is ready when you put the handle of a wooden spoon on the bottom of the pan & bubbles come up). Carefully drop the wontons into the oil, not too many at a time, and cook until golden brown. You might need to flip them half way through. Place the cook wontons on a plate lined with paper towel to drain off the fat.

Sweet & Sour Sauce

1/3 cup ketchup
3/4 cup sugar
2/3 cup water
1/4 tsp. salt
{Bring to a boil & then add...}
1/2 cup water
2 TBSP cornstarch
1 TBSP soy sauce
1/4 cup apple cider vinegar

Boil for 1 minute. Then remove from heat.
Serve wontons on a large platter with the sauce on the side in a small dish.

{Chicken Lettuce Wraps}

Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts (ground...you can ask your butcher to do this for you)

1 cup water chestnuts, chopped

2/3 cup mushrooms, chopped

3 tablespoons onions, chopped

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red Chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice & sesame oil. Mix well & refrigerate the sauce until ready to use. Combine the hot water with the hot mustard & set this aside as well. Eventually add your desired amount of mustard & chili sauce to the "special sauce" mixture to top the lettuce wraps.

Bring oil to high heat in a wok or large frying pan. Season & brown meat in the pan.

While the chicken cooks mix stir fry sauce together in a small bowl & set aside.

Add mushrooms, water chestnuts, garlic & onions to the chicken. Add the stir fry sauce & cook for a couple of minutes.

Serve in lettuce "cups" & top with "special sauce".