Guest Post by Big Sister
My mother is rolling her eyes and saying this is a little far-fetched, but really, it tastes good. I promise! She also thinks I need to add mayonaise to the pimiento cheese but I hate mayonaise. It is really a combination of two already posted recipes. I wanted to do fried green tomatoes but there wasn’t a store in town cooperating with me. Its almost time to grow my own! They say we might hit 90 degrees here next week. I know, I know, global warming is bad but I have had enough of winter!
Anyway, make up the recipe for these two recipes then put them together and VOILA! A yummy tasting snack that I bet know one else is bringing to the Super Bowl party.
I used my melon baller to get a little scoop of pimiento cheese and place it on one pickle. Then I topped with another pickle. I got the print outs for the toppers from Diana Rambles. I used double sided tape to stick them to toothpicks.
You’ve got one more day to show us your great stuff at the Super Bowl party:
I didn’t believe it so I had to try it. It was good! You may have noticed that I have been experimenting with cauliflower, the other white meat/potato lately. Some of these recipes have been good but in no way related to what they are supposed to mock. Like cauliflower clouds which were supposed to be like tater tots. They were okay but not tater tots. These Cauliwings are actually a pretty good knock off of boneless chicken wings. HINT: The secret is in the sauce. The more flavor you add the more flavor you get.
So, Thanksgiving/Pre-Christmas recovery friends, give this one a try.
- 1 head cauliflower, cleaned and cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup flour
- 2 teaspoons garlic salt
- Dash of cayenne
- 1/2 cup hot sauce (I prefer Crystal)
- 1/2 cup BBQ sauce + 2 tablespoons of hot sauce
- 2 tablespoons unsalted butter, melted
Preheat the oven to 450 degrees.
In a large bowl, whisk together the buttermilk, flour, and garlic salt and cayenne powder whisking until mostly smooth (it’s ok if there are a few lumps left).
Put the cauliflower in the bowl and stir with a spatula to completely coat with the buttermilk mixture.
Place the cauliflower on a greased cookie sheet. Separate any large clumpings. Cook for 20 minutes, gently turning mid-way through the cooking.
While cooking combine the hot sauce and 1 tablespoon of the melted butter in a medium size bowl and the BBQ sauce, two tablespoons of hot sauce and 1 tablespoon of melted butter in another medium size bowl.
Carefully remove the hot cauliflower from the oven and distribute evenly between the two bowls. Stir VERY gently to coat.
Return the cauliflower to the cookie sheet and bake another 5 minutes.
Serve with celery and ranch or blue cheese dressing.
Sharing with Food Done Light-Thursday Treasures and:
I love fried pickles. My daughter, Krista is nuts for pickles. Fried pickles are twice as nice. I like the slices not the spears. Its like being a dog or a cat person. You are either one or the other. My favorites are from a German restaurant in Fredericksburg, TX. If you haven’t been to Fredericksburg you are missing out on a great spot. They have a couple of great German restaurants there. In any event, I had a craving for fried pickles that would not be squashed. So, I started to think of ways to make them less bad than lovely deep fried. Here is what I came up with.
- 1 jar pickle slices (I like sweet spicy like Wickles or Famous Dave’s thick cut)
- 2 eggs
- 1/3 cup flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon garlic salt
- 1 teaspoon Cayenne Powder
- 1 teaspoon pepper
- 1 1/2 cups panko bread crumbs
Turn oven on 450.
Drain pickles and lay them out on paper towels to dry out a bit.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic salt, cayenne powder, and pepper. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Bake for about 5 minutes on each side. If you need them a bit crispier you can broil them for a minute.
Serve with Ranch dressing.
I wish that I could offer some hoopty doopty recipe, but these snacks are so good, so satisfying and so easy! I don’t know if my girls will ever appreciate the simplicity of bologna, tortillas, cheese, Hershey’s syrup – I digress. These keep you humming along and should be treated as a rare treat, not a regular snack.
Tortillas (3 Ways)
A Sweet Sensation
I can’t recall my first one, but I can taste the butter and sugar together right now and feel a bit dribbling down my chin. I think that was a requisite. I don’t know if Tumbleweed Contessa came up with this or if it was just us being home and figuring it out. Either way…try it and tell me if you don’t agree.
Start with a packaged flour tortilla (the small soft taco size). Spread with butter or margarine. Microwave for about 30 seconds and sprinkle with sugar. That’s it! Fold it in half, eat it and go!
A Gooey Mess
Start with a packaged flour tortilla (the small soft taco size). Add some cheese, about 1 ounce of whatever kind you like. (I always went for plain old American). Microwave for about thirty seconds. That’s it! Fold it in half, eat it and go!
Kind of like A Hot Sandwich
I can remember my grandmother making fried bologna or bologna on the stove for anyone that would ask. The conversion to a tortilla and bologna came along with microwaves and El Paso, I am certain. Anywho, I have not had this in forever and am considering buying some bologna just for this.
Start with a packaged flour tortilla (the small soft taco size). Add a slice of deli meat (I am partial to bologna.) Microwave for about thirty seconds. That’s it! Fold it in half, eat it and go!
I think that I would freak everyone out with the cheese and chocolate idea. Try these and see what happy faces you find. It’s a treat!
When my children came home from school the first week after summer vacation they were starved. Being a good mother, I always tried to have some snacks available that were easy to eat because they needed to get back to playing – that which the beginning of the school year had so rudely interrupted or they needed comfort food and a good run at the tv before starting homework.
To be honest, I don’t think we thought healthy food so much as comforting sweets or salty snacks. In El Paso it was usually something you could wrap a tortilla around and put in the microwave as time went by.
Being a baker, chocolate chip or oatmeal cookies, brownies or muffins were something I liked to make for a snack. In the fall I always think about baking.I have come up with some quick and easy ideas to make snacks that they can grab before grabbing the iPad or turning on the computer.
I love the cookie cups made in the mini muffin pans. They can be filled with a prepared pudding mix, yogurt, or ice cream. I decided to try the Betty Crocker Sugar Cookie (snack size).
I followed the instructions for making the cookies. I scooped them with the small ice cream scoop into the mini muffin pans that I had prepared with non-stick cooking spray (just in case). I baked them for about 10-12 minutes. Not too brown and you want them firm, but chewy.
When the cookie cups come out of the oven, use a Pampered Chef Mini Tart Shaper to form the cups. Don’t press all the way to the bottom of the tin, but you want a nice shallow indention to put the filling in. Allow them to cool in the pan and carefully remove to a cooling rack. Cool completely.
I use this to make the mini pecan pie shells at Christmas that Amy loves. I have used it for lots of mini quiches for church brunches. It is such a handy tool and makes the thickness so consistent they cook very evenly.
Mix up about 1/3 cup powdered sugar with 1-2 tablespoons of water. You want a glue-like glaze to dip the rims in. Then dip them in colored sprinkles. Allow these to set until dry. At this point you can freeze until ready to use.
I made up scoops of ice cream using the same ice cream scoop as I did for the cookie cups and put them on a plate and re-froze them.
When ready to serve fill each cookie cup with a scoop of ice cream topped with some sprinkles and serve.
Fun to eat!
Chocolate and peanut butter. Who doesn’t like that? These little peanut butter cups are filled with ready-made chocolate icing. Easy to make and easy to eat!
1 snack size package Betty Crocker peanut butter cookie mix
Make according to package directions. Using a small ice cream scoop fill a mini muffin pan that has been prepared with a non-stick spray.
Bake at 375° for about 12 minutes. Until firm, but not crisp. Upon removing from the oven use the Pampered Chef Mini Tart Shaper by pressing the cookies in the center to form small cups. Allow to cool until easy to handle. Remove from the pan and cool completely on a baking rack.
When cooled, these can be filled by filling a pastry bag with ready-made chocolate icing to pipe a mound into the cookie cups.
I’ve decided all ages still like that after-school snack. Certainly my granddaughters are famished after school. But the guys in my office come looking for something sweet to eat around 4:00PM too. I guess lunch has worn off and it will be a while before dinner.
One of the guys I work with, Robert seems to favor peanut butter cookies. I have made them to send to him at Christmas. He’s very careful about what he eats, but these cookies seem to put his diet on hold.
Peanut Butter Cookies
- ½ cup unsalted butter, at a cool, but room temperature
- ½ cup dark brown sugar
- 1 large egg, at room temperature
- ¾ cup smooth peanut butter
- 1/1/3 cups all-purpose flour
- ½ teaspoon of fine salt
- Granulated sugar, as needed
In an electric mixer fitted with the paddle attachment, or with a hand mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula.) Add the egg and peanut butter and continue mixing until fully incorporated.
Meanwhile, in a small bowl whisk together the flour, baking soda and salt.
Reduce the speed to low and add the flour mixture. Raise the speed to medium and mix briefly until a smooth dough forms. From the dough into a disc on plastic wrap and refrigerate until firm. I put mine in the freezer for about 30 minutes.
Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Using a 2 teaspoon sized ice cream scoop, melon baller or your hands, form the dough into about 40 small balls. Put sugar into a pie plate or dish and roll the dough balls in the sugar to lightly coat. Arrange the dough about an inch apart on the prepared pans.
Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on the tops.
Bake in batches, turning the pans once during the baking, until lightly browned. Bake about 15 minutes.
Let the cookies cool slightly on the baking sheets, and transfer to racks to cool completely. Store in a sealed container or zip-lock bag.
This is what is left of the dozen cookies I set aside for Robert or they would have all been gone. He works at a distance and we don’t get to see him too often, so it always a special treat to have him in the office. I don’t think he had time for lunch after his flight from Dallas.
It is almost Friday. Time to get ready to Strut My Stuff with the Six Sisters. I was late to the party last week. Gonna try to get there early this time. Are you coming?
So, it is time to get ready for a Super Food Spread on the 50 yard line for the SUPER BOWL. That is the best part for me. I have to keep up with scores for a “little project” I have at work, so I do watch the game. It is important to me to have everything ready and easy to serve before guests arrive. Right now my choices are wide open as to what I will serve to make my buffet the “winning score” for the game crowd. My youngest daughter says she is “side-lined” and isn’t watching the game because she’s on a diet and all that food is too fatty. Remember a party is a people event with food present, not a food event with people present. Right! Like I’m in step with that!
Now, what to serve for the pre-game dish? I like some munchies like the Noodle Nibbles or Deviled Cashews as a starter. A veggie and dip tray with a low fat cold dip is a way to “kick off” the party and it can be easily freshened during “time outs.” I like to add some of the BLT Bites, pickled jalapeño slices and a variety of olives from the deli section at the store to this tray too for a “kick off.” Then I like a hot dip such as spicy chili con queso with tostada chips (they sort of remind me of a penalty flag). A dry roasted snack like Tidbits served in the Chex Mix party bowl is a “first down.” You can make your favorite snack mix or buy a bag of ready-made. They are tasty and so easy but, in a very attractive dish.
A half-time show stopper is pizza (delivered) and small sliders. You can pre-grill the burgers before the game starts and keep them warm in a very slow oven. Serve them on small buns with a variety of flavored mayonnaise and mustards. This usually calms the crowds into a lull while they watch the super half-time show.
Then, by the fourth quarter, everyone is ready for something sweet. Some bite-size sweets to sweeten up the fans of the losing team are a “rule.” Remember that cookie exchange in December? It comes in handy here again. The Potato Chip Cookies are a “touch down” for fans of both teams! And the Brownie Bites are a “field goal” in the last minutes of the 4th quarter to end this party on a sweet note.
Good luck to your favorite team and have a “Super” cooking time….can’t wait for those commercials. I have a lot more snack, soup and dessert ideas in my recipe box. Take a ramble.