Pepperoni Egg Rolls

Steve and I had pepperoni egg rolls from one of the local pizza shops. It was fantastic! It was a pricey appetizer though. It cost us $5.99 for 5 pepperoni egg rolls. We thought, hmmmm . . . we could so make these! So after experimenting, we created our own delicious, cheesy, crunchy and super yummy Pepperoni Egg Rolls! It is a heck of a lot cheaper to make your own pepperoni egg rolls! Football season is in full swing and this would be an awesome appetizer to serve for all your football gatherings! Go Buckeyes!

Printable Recipe: Pepperoni Egg Rolls

Ingredients:

• 24 pack of Mozzarella String Cheese Sticks
• 24 pack of Spring Roll Pastry
• Package of Pepperoni Slices
• 1 egg white
• Pizza Sauce for Dipping

Directions:

Preheat deep fryer to 375 degrees.

Place one spring roll pastry sheet on a flat plate. Place 4 pepperoni slices along the corner edge (overlap the pepperoni). I use disposable kitchen gloves whenever I’m cooking. You certainly can just use clean hands to make these pepperoni egg rolls.

Place one stick of mozzarella string cheese on top of the pepperoni.

Roll the bottom edge over the string cheese & pepperoni. Fold in each side corner and roll the rest of the way up (like a burrito).

Dip finger in egg white and rub it into the open edge (or use a small pastry brush to brush on the egg white). Roll the rest of the way up.

Repeat steps 2-6 until all spring roll pastry sheets and cheese sticks are used up (you will have leftover pepperoni).

Drop in deep fryer 4-5 pepperoni egg rolls at a time. This is an average-sized Fry Daddy. Deep fry until golden brown (approximately 4-6 minutes).

Using tongs, carefully remove pepperoni egg rolls from the deep fryer and lay on a double-layer of paper towels to drain some grease off. Allow to cool for 2-3 minutes. Serve with pizza sauce to dip pepperoni egg rolls in.

Any unused pepperoni egg rolls cans be layered into a Ziploc and frozen. Remove from freezer and drop into an already heated deep fryer. Cook frozen egg rolls for 6-8 minutes until golden brown.

 

Restaurant Style Potato Skins

Crispy bacon, ooey, gooey cheese and crispy yet soft potatoes combine to make the most awesome of appetizers! Most places sprinkle thinly sliced green onions on top however we just like a big dollop of sour cream. The secret to making Potato Skins taste like they are made in a restaurant is using your deep fryer. Yep, I said it, deep fryer. It gives the skins a crisp outer edge and you will find on the inside some yummy, mushy goodness. Some restaurants charge an arm and a leg for their appetizers so since we are on a somewhat fixed income, we often skip it. Unless it is 1/2 off like during happy hour, then we sometimes splurge. On average, potato skins cost around $6.99 for 5 of them. Ok, can someone tell me why 5? Why not 6, why not 4? When there’s 5, our family of four gets a little unfriendly arguing about the last potato skin. And $6.99? Sheesh…I made 16 of these bad boys (yep, no arguing in our house) using stuff I already had in the fridge! Try this recipe out, I’m sure it will make it into your regular rotation of side dishes! Note: We used 8 oz of cooked bacon and 1 cup of shredded cheese to make 16 potato skins. I probably should have used 2 cups of shredded cheese to be honest. They still turned out awesome!

Printable Recipe: Restaurant Style Potato Skins

Ingredients:

• Potatoes, scrubbed and dried

• 8 oz of cooked bacon bits

• 1-2 cups shredded cheese of choice (we used colby-jack shredded cheese)

• Salt & pepper

• Sour cream (optional)

• Green onions sliced thinly (optional)

Directions:

Preheat deep fryer to 375 degrees. Puncture each uncooked potato with a fork several times. How many potatoes to use are dependent on how many you want. Remember that each potato will make 2 potato skins. 

Place all the potatoes in the microwave and cook on high. For 8 potatoes, try 10 minutes. If the potato is not soft when squeezed, add 2 minutes on high until soft. Times will vary depending on the amount of potatoes being “baked” in the microwave and also will vary depending on the watts your microwave uses. Once potatoes are “baked” (soft when squeezed), remove from microwave to cool for at least 7-10 minutes.

Once potatoes are cool enough to handle, slice potatoes lengthwise in half. Using a spoon, gently scoop out the potatoes into a bowl leaving behind a potato shell. Save the scooped potatoes to make mashed potatoes another day. Prepare an area for the fried potatoes by doubling over paper towels over a cookie sheet.

Once deep fryer is fully heated, drop 3 potato skins (or how many you can fit in the deep fryer) into the hot oil. Fry for 45-60 seconds.

Remove potatoes and place open side down to allow oil to drain. Repeat until all potato skins have been fried. After placing the new batch open side down, turn the prior batch over to drain oil off the outside of potato skins.

Prepare a baking sheet by covering in foil and brush a little butter, margarine or oil onto the foil. Sprinkle with salt and/or pepper. Place cooled potato skins open side up onto prepared baking sheet. Turn oven on to broil.

Sprinkle salt and/or pepper onto potatoes. Fill potatoes with cheese as much as you like.

Sprinkle cooked bacon bits on top.

Broil for 3-5 minutes until cheese is melted and bubbly. Top with sliced green onions and/or sour cream (optional).

Enjoy Restaurant Style Potato Skins at a fraction of the cost in a restaurant! Even better, you end up with a second side dish the next day! Place the scooped out potatoes in a covered dish in the fridge. Remove from fridge the next day. Microwave for 1-1 1/2 minutes until hot. Add a splash of milk, a few tabs of butter/margarine and some garlic salt! Beat with a mixer adding milk a tablespoon at a time until the mashed potatoes is the consistency you like. Tadah! Garlic mashed potatoes!

 

Rolo Ritz Sandwich Cookies

So I have caught a massive cold. The sniffles, the congestion, cough and watery eyes is making it impossible for me to get out of my teddy bear flannel nightgown and off the couch. Ok, even on my good days I rarely get out of my teddy bear flannel nightgown. I mean if I’m not leaving the house, why should I put a bra on or clothes?? I am conserving energy since I don’t have to wash my clothes. I’m not lazy, just decreasing my carbon footprint and doing my part to save the world wearing the same nightgown day after day. At least that’s my excuse I tell the hubby and kids everyday. I am really freaking miserable with this cold! The only thing that can make me feel better is chocolate, oh, and caramel, and um, buttery crackers. That should do it! And oh did it ever! I saw this somewhere on the internet. I am shocked that I didn’t come up with this concoction before all by myself. I historically attempt to dip most things in melted chocolate. It’s kind of an obsession of mine. I always have Ritz crackers in the pantry and Rolos around thanks to my friend Cindy who shared her Rolo Pretzel Turtles recipe with me. I don’t know anyone who doesn’t like a buttery and salty Ritz cracker! It is perfect for dips and cheese slices but our 3-year-old loves it just plain. He walks around the house with a sleeve of crackers all the time. Even when I didn’t say it was ok. He helps himself to the box from the pantry and smashes about 1/4 of the crackers trying to open the package himself. Then he licks or takes bites out of the remaining whole crackers so no one else is going to eat his sleeve of crackers. My kid is sooo smart ain’t he?! And Rolos? Rolos don’t get enough praise and attention. It’s the simplicity of it all; caramel wrapped in milk chocolate. What doesn’t sound heavenly about that??? Yes, Snickers satisfies but Rolos really makes you close your eyes and rumble long “mmmmms” from deep within.

Sorry about the 2nd picture. I was trying to be all professional photographerish but um, I had to take a bite…you know to get the artistic juices flowing, lol! This has to be the EASIEST recipe ever with only 2 ingredients. Being the creative person I am, I have fondly named this concoction Rolo Ritz Sandwich Cookies; much to the hubby’s dismay. He was adamant it was not a “cookie” but I methodically explained to him that since it is “sandwiched” together then I can technically call it a cookie. As with all disagreements with the hubby of 17 years; I won. So give this cookie a try and the buttery, salty, chocolaty, caramely taste explosion will literally blow your mind! It certainly has made my cold better. And for the record, “caramely” is a real word…just ask Cindy, she always has my back.

Printable Recipe: Rolo Pretzel Turtles

Ingredients:

• Rolos

• Ritz Crackers

Directions:

Preheat oven to 350 degrees.

Spread Ritz crackers out on to a cookie sheet. Place the top of the cracker upside down. Yep, I have the snowflake design Ritz crackers because I am all festive like that. Place one Rolo in the center of the cracker. So I texted the hubby to bring home a bag of Rolos. As with all men, I should have texted, “bring home a normal size bag of normal size Rolos” because he brought home Mini Rolos. Silly me for not being explicit! But let’s just be honest, the Minis really aren’t much smaller than the normal size ones. So either size will work but don’t tell the hubby that because I gave him hell for bringing home minis, lol. In a bag of normal Rolos, there are approximately 55 Rolos. In the bag of Mini Rolos, there is approximately 60 Rolos. So there literally is very little difference in size (no, I don’t know if it is the same amount of ounces, just agree with me today, I have a bad cold). More importantly, the Mini Rolos come unwrapped. Anyone who makes Peanut Blossoms or the Rolo Pretzel Turtles can appreciate candy that is unwrapped! So the slightly smaller-sized Rolos were perfect! I won’t ever admit that though to Steve. Bake for 2 minutes.

Remove and top with another Ritz cracker. Keep it pretty folks, make sure the bottom of both crackers are toward the middle. I’m all about pretty in my teddy bear flannel nightgown. I fully understand if you have to “test” your creation and eat one Rolo Ritz Sandwich Cookie while the chocolate is still all melty, just don’t burn your tongue!

Leave the cookies on the counter to allow the chocolate to set up or place in the fridge to speed up the process. I of course had to put it in the fridge for about 10 minutes because unfortunately, patience is not one of my virtues. Store in an airtight container at room temperature. Assuming you have any to “store”! Enjoy! Trust and believe this will be part of my Christmas Baking Madness for 2013. Yep, expect to see these beauties on your cookie platter!

Rotel Sausage Dip

This is one of those

“Don’t look too pretty but damn is it tasty”

kind of recipes! We got this recipe years ago from our friends, The Smalls, and it is something we make when we are going to a gathering but also when we just want a hearty, delicious snack! It takes 3 ingredients, ok 4 if you include the tortilla chips. This recipe whips up quick! There is not one person who has ever tried this dip who didn’t love it! They are always shocked when we tell them it has only 3 ingredients and how easy it is to make. So here goes!

Printable Recipe: Rotel Sausage Dip

Ingredients:

• 1 lb sausage roll (we use original or mild, use whatever flavor you like)

• 8 oz block of cream cheese

• 1 can of Rotel Diced Tomatoes & Green Chilies (we use original but depending on your taste, you may want mild or hot)

Directions:

In a skillet, crumble and brown up the sausage. Drain off grease. You can either use a crockpot or a saucepan at this point. When we are  taking the dip somewhere, we put it in the crockpot (and often double the recipe). If it’s just for us, we toss it all in a medium sized saucepan. Place sausage in the saucepan or crockpot. Dump the entire can of Rotel in the saucepan or crockpot. Dice up the block of cream cheese into large chunks and dump into the saucepan or crockpot. Cook over medium heat stirring occasionally until the contents are all heated up. Serve warm with your favorite tortilla chips. Trust us, you will love this dip!

Warm Bean Dip

So I found another great recipe on my favorite place to hang out at, Pinterest! I changed it up a little and the outcome was fantastic! This Warm Bean Dip takes very few ingredients and the flavor is AMAZING! It makes a lot too! You can make one 9×13 pan which is what we did the first time. The second time, I used two smaller glass containers to bake it in so that I could take one dip to Steve’s side of the family and the other to my side of the family as an appetizer on Thanksgiving. The Warm Bean Dip was a big hit at both places!

Printable Directions: Warm Bean Dip

Ingredients:

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1 pkg taco seasoning

• 2 – 16oz cans refried beans

• 2 cups finely shredded Mexican blend or mild cheddar cheese

• 2 cups finely shredded Mexican blend or mild cheddar cheese

Directions:

Preheat oven to 350 degrees. Apply non-stick cooking spray to a 9×13 pan or two smaller pans (between 7-8 inches). In a large bowl, stir together cream cheese and sour cream until well blended. Add all the contents of one package of taco seasoning mix. Stir until well combined. Stir in both cans of refried beans until well blended. Add 2 cups of finely shredded Mexican blend or mild cheddar cheese and stir till well combined. I used what cheese I had on hand which was one package of Colby and Monterey Jack cheese and a Fiesta blend of cheeses.

Pour bean mix into the prepared pan(s). Evenly sprinkle last 2 cups of finely shredded Mexican blend or mild cheddar cheese on top.

Bake for 30 minutes until warm throughout.

Serve hot with tortilla chips. The bean dip is smooth and full of flavor. The cheese is ooey gooey goodness on top! My husband hates refried beans but couldn’t get enough of this Warm Bean Dip! The cream cheese, sour cream and taco seasoning really transformed the beans into something wonderful! I do think though a mixed cheese is best because it melts better versus just shredded mild cheddar cheese only. We’ve done it both ways and it’s just a preference of mine to use a mixed cheese on top (the mild cheddar mixed into the beans worked fine). Enjoy!

Pizza Roll Ups

So one of my besties called me the other day to tell me she is making something her daughter had found on Pinterest. That is Pin-ter-est, by the way, lol. They seem to think I say it wrong, lol. Anyhow, Mimi wanted her momma to make her these roll ups she saw. Of course when Rhonda told me about them, we rushed over to try it. Yep, dynamite! So we came home and said this was a must do snack to make again. It is really easy and super delicious!

Printable Directions: Pizza Roll Ups

Ingredients:

• 1 Can Crescent Rolls (8 Count)

• Mozzarella String Cheese Sticks

• Mini Pepperonis

• Garlic Powder

• Pizza Sauce (omitted from picture)

Directions:

Preheat oven following crescent rolls package directions. Pop open that can of crescent rolls.

Separate the rolls. Add pepperoni slices (as many as you want) on top of the wider area of the crescent dough. Cut on stick of mozzarella string cheese in half and place it on top of the pepperonis (closer to the wider edge of the crescent dough).

Roll it up.

Place on a cookie sheet covered in parchment paper (you will want the parchment paper because the cheese does ooze out a little).

Sprinkle with garlic powder. Bake rolls for stated amount of time on the package.

Pour a little pizza sauce in a small bowl. Heat in microwave (in 25 second increments) till warm. Serve Pizza Roll Ups with sauce for dipping. Yummy!

Would be a perfect snack when you are watching Buckeye football!

Go Bucks!

Best Taco Dip Ever!

We have created this amazing taco dip! It incorporates over 14 spices to create a unique, unmistakably taco flavor! I am SO kidding, lol! But your family and you will swear it the Best Taco Dip Ever! Your family and friends will think you worked tirelessly creating this spicy, yet cool dip. Again, your secret is safe with me! You will be kicking yourself when you see it takes 2 ingredients to make this, ok, 3 if you add the tortilla chips, lol. Trust me, you will LOVE, L-O-V-E, LOVE this dip! So here goes . . .

Ingredients:

•  16 oz sour cream (you could certainly use light or fat-free sour cream)

• 1 pkg of taco seasoning (any brand you usually use when making tacos)

 

Directions:

Are you laughing yet? When my mother-in-law gave me this recipe, I kind of was skeptical. Once I made it, we couldn’t believe how good it was! It is a staple in our fridge and a side dish anytime we make tacos in our home. Our oldest son actually dollops it directly onto his taco versus using regular ol’ sour cream. Oh, guess I haven’t actually typed the “directions” yet, lol, so here goes . . .

Find a plastic container slighter larger than your sour cream container. You do need the extra room to really mix this dip up. I put half of the sour cream in the bigger container. I dump the whole package of taco seasoning dip on top. With a fork, vigorously mix up the sour cream and seasoning. Once thoroughly combined. Add the remainder of the sour cream. Again with your fork, vigorously mix your dip till thoroughly combined and smooth. It helps to use a translucent container because you can easily see where more stirring is needed. Store in the fridge (if you actually have any leftover, lol). This dip will last as long as the expiration date on your original sour cream container. Stick a tortilla chip in there my friend and be ready to have your mind blown! It really is that good!

Buffalo Chicken Taquitos

Looking for a game day treat that is hardy and super delicious? Look no farther, you will be the star of your football party with these

Buffalo Chicken Taquitos!

Ingredients:

• 4 cups of chicken, cooked and shredded (we just boiled 3 large chicken breasts in water that were cut into large chunks until cooked through)
• 25 soft taco, flour tortillas (10 inch size)
• 2 cups of mozzarella cheese, grated
• 8 ounces of cream cheese (optionally, you could use low-fat cream cheese)
• 1/2 cup of hot sauce (we used Frank’s)
• 2/3 cup of milk
• 4 tablespoons of butter
• 2 teaspoon of Mrs. Dash
• 2 teaspoon of garlic powder
• 4 tablespoons of butter-flavored oil
• Blue cheese dressing (optional)

Directions:

Preheat oven to 425 degrees. In a small sauce pot over medium low heat, melt butter. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute. Add cream cheese and stir until melted and completely combined with butter and spices. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste. Combine chicken and sauce.

Lay out a tortilla; fill with heaping spoon of chicken mix and a large pinch of mozzarella shredded cheese. Tightly roll up taquito (pressing out the chicken mix to ensure it is close to the edge) and place on a baking sheet covered in parchment paper; repeat until chicken is gone. It took 2 ½ packages of soft taco flour tortillas to use up all the chicken mix for us. Brush taquitos with butter flavored oil on all sides. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown. We served ours with blue cheese dressing for dipping. Super delicious! These heat up easily in a toaster oven or in a microwave (may loose a little of the crunch in a microwave but not any of the flavor)!

*Adapted from the Real Women of Philadelphia website.

Deep-Fried Pickles and Onion Rings

Who doesn’t love onion rings?! The latest craze of course are deep-fried pickles, which deserves equal respect!

This is a family favorite to go with our burgers and our family is divided on which is better, Deep Fried Onion Rings or Deep Fried Dill Pickles...so we just make both using the same batter! It’s up to you whether to just make the pickles or the onions, I am strongly suggesting you do as the Packs do and make both! Our secret ingredients are cornmeal and Old Bay Seasoning! It adds fantastic texture and flavor to our deep-fried pickles and deep-fried onion rings!

*Printable Recipe: Deep Fried Pickles & Onion Rings

Ingredients:

• 1.5 cups buttermilk

• Salt & pepper to taste

• Approximately 25 dill pickle chips (medium-sized)

• 1.5 cups flour

• 1 cup cornmeal

• 3 teaspoons of Old Bay Seasoning

• 2 teaspoon of Lawry’s Seasoned Salt

• 1 large yellow onion (approximately 25 onion rings)

Directions:

I sprinkled different pics of the plate of deep-fried dill pickles and onion rings within the directions below to help keep you motivated, lol!

Heat deep-fryer to 375 degrees. Mix buttermilk with salt and pepper in a deep bowl. Drop in dill pickle chips, set aside. Slice onion into thin rings, discarding the thicker inner rings. In a larger bowl, combine flour, cornmeal, Old Bay Seasoning and Lawry’s Seasoned Salt. Stir together well. Place wax paper over a plate. Remove pickle chips a few at a time and dredge in the flour mix. Shake off excess. Place on prepared plate. Repeat until all pickle chips have been dredged. Set flour mix aside; do not discard. Place sliced onion rings into the left over buttermilk mix, set aside.

Drop dredged dill pickle chips in the fryer one by one and only a few at a time. Deep fry until golden brown using tongs to move pickles around the oil to ensure the pickles are separated and not clumped together (approximately 1-3 minutes). If your pickles are clumped together, then it is 1 of 2 things: you didn’t drop the dredged pickle chips in one by one or you added too many pickle chips in the deep-fryer at once. This also applies to when you are frying your onion rings. Remove from oil and drain on a plate covered with paper towels. Repeat until all dredged pickles are deep-fried. Allow oil to heat back up to 375 degrees. While waiting, place wax paper over a plate. Remove onion rings from buttermilk a few at a time and dredge in the flour mix. Shake off excess. Place on prepared plate. Repeat until all onion rings have been dredged. Discard excess buttermilk mix and flour mix.

Once oil is heated back to 375 degrees, drop onion rings a few at a time into the deep-fryer. Deep fry until golden brown using tongs to move onion rings around the oil (approximately 1-3 minutes). Remove from oil and drain on a plate covered with paper towels. Repeat until all dredged onions are deep-fried. Deep-fried pickles & onion rings are very hot when first removed from the oil. Allow both to cool down to tolerable temperature before serving or eating. Serve with Ranch dressing for dipping.

No Onion Soup (AKA Beef Soup)

We had a lot of beef left over from our Slow Cooker Beef Dip II meal the other day. I got the munchies and heated some of it up in a large mug. When I took it out of the microwave, I thought, “hmmm….this looks like onion soup before the big crouton and cheese is added.”

BOLT OF LIGHTNING!

I’m making this into a No Onion Soup!

*Printable Recipe: No Onion Soup (AKA Beef Soup)

Ingredients:

• Left over Slow Cooker Beef Dip II (recipe here)

• Slice of Bread, Toasted

• 3 Thin Slices of Provolone Cheese (yep, I like lots of cheese!)

Directions:

Preheat oven to broil setting. Heat up left over Slow Cooker Beef Dip II in a microwave in an oven safe mug. This time around, you are wanting more broth and just a little beef (where in the Slow Cooker Beef Dip II, you were wanting more beef and little broth on the sandwich itself). Unless you are really into huge amounts of protein, then just pile it on!

While heating it up, toast one slice of bread. Once the Slow Cooker Beef Dip II is heated up, drop the toast into the mug.

Place slices of provolone cheese on top of the toast.

Broil in the oven until cheese is melted and golden.

Let cool for a few minutes so you don’t burn the taste buds off of your tongue! Enjoy!

This should be obvious but just in case, your mug will be freaking hot! Use pot holders to remove your No Onion Soup from the microwave, to place it in the oven and to remove it from the oven! Place mug on a heat-resistant platter.

Gotta go, my No Onion Soup (AKA Beef Soup) is cooled down enough for me to eat!