Crispy Mini Jalapeno Popper Egg Rolls

As if a classic case of the Mondays wasn’t hard enough to to beat already, it’s also rainy. And it’s supposed to be rainy for most of the week. Talk about a lack-luster start to the week. But I’m not letting that stop me from bringing you this snack recipe.

I know, I know, such dedication. I mean it, I’m putting off my nap for it 😉 I kid, kinda.

Mini Jalapeno Popper Egg Rolls 2

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Chipotle Cheddar Turkey Wraps

Where are all my fellow football fans at?

<Fist Bump>

Now, I freely admit, while I love the game and can in fact follow along and all the rest, my favorite party about game day is the food. Hey, there’s no shame in my game 😉

And who doesn’t love a good excuse to make an entire meal out of appetizers, assorted snack foods, and chips and dip?

Chipotle Cheddar Turkey Wraps

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Boston Cream Pie Cookie Cups

Boston Cream Pie, or actually more of a cake, is the dessert that made Boston famous, or is it the other way around? Oh well, chicken or egg. What’s important is that it’s here now, and it’s still so dang good. And Boston doesn’t seem to care either, because it even became their ‘official’ adopted dessert in 1996. This rich, but devastatingly delicious, dessert typically features a layer of thick, creamy custard, sandwiched between soft, buttery layers of cake and topped with a thick chocolate ganache. And it’s one of our favorite desserts to serve at our Holday table to close-out our big meal.

Boston Cream Pie Cookie Bites 2

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Butterfinger Trifles

Another Halloween happened, and that means another year with lots of leftover candy from goodies. You could pilfer some pieces from the kids stash, OR as I like to do (because I would never take candy from my babies, oh no, never ever) stock up the day after when everything’s at least 50 % off if not more. That’s how I spent less than $10 and brought home a cart full of candy, and chocolate. And it gave me the perfect excuse (for these I would have happily grasped at any straw of an excuse though) to mix up the most amazing trifles we have ever tasted.

Butterfinger Trifles 2

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Healthy Peanut Butter Apple Dip

It’s that time of year again. No, not the one where the world’s dressed in white and everything you hear sounds like Christmas. The one before that. The one that starts right after Labor Day. The one that is harkened by different shades of purple, orange, and black. The one with candy, fruit, and gourds a plenty. Don’t be surprised to see a lot of posts featuring apples and oranges orange.

Healthy peanut butter apple dip

Even when it’s not Apple-picking season at our local orchard, we go through *at least* 10 lbs in a regular month. It’s one of the sons’ go to after school snacks. Pair it with a scoop of peanut butter, and they’re in heaven. BUT serve them with this dip? And you’re both going to be feeling great, because A. It’s delicious, and B. You know that it’s as nutritious as it is yummy.

The Best Ever, Healthy Peanut Butter Dip

Healthy peanut butter apple dip 2

Peanut Butter (we prefer using homemade, organic, or an all natural style since they’re of a thinner consistency)
Greek yogurt
Honey

Directions

  1. Mix together 1 part peanut butter, 1 part Greek yogurt, and 1/2 part honey, stirring until smooth and the dip’s a uniform consistency. Serve with sliced apples for dipping. The sons like apples, pretzels, and grapes with this dip. It can be stored in the fridge in an airtight container for up to two weeks, just give it a good stir before serving as some separation is bound to happen.

Southwestern Egg Roll Dip with Wonton Chips

Have you ever had a Southwestern-style egg roll? They’re so good, and for the most part they’re not too bad for you calorie-wise. Originally we had to go to our local Chilis to enjoy them, but then we began making them at home, using tiny tortillas.

Southwestern Egg Roll Dip with Wonton Chips 2

But have you ever worked with egg roll or wonton wrappers? Once you’ve opened the package, you’ve got days at most to use the rest before they go bad. And y’all know how much food waste pains me, so as usual necessity was the mother of ingenuity. And it led to our own deconstructed version of southwestern egg rolls, this time turned into a dip. With an egg roll ‘chip’ replacing our typical flour tortilla.

it good. When we ran out of chips the sons were scarfing it down by the spoonful!

East meets (south)West in this funky Tex-Mex, inside out, version of an egg roll. Its simple, fun and a great way to use up leftovers, especially if you’re like us and you’ve got a half a can of black beans here,a quarter cup of diced peppers there, etc.

Southwestern Egg Roll Dip with Wonton Chips

Southwestern Egg Roll Dip with Wonton Chips

1 chicken breast, cooked, then either diced or shredded
3/4 – 1 cup frozen corn, thawed
1/2 can black beans, drained and rinsed
1/2 red bell pepper, finely chopped
1/2 cup shredded Mexican blend cheese
2 green onions, thinly sliced and then diced
1/2 cup fresh baby spinach, diced
1 jalapeno, seeded and diced
package of wonton wrappers
3/4 cup ranch dressing
the juice of 1 lemon or lime, your choice
pinch of cayenne
1 tsp cumin
1 tsp chili powder
1/2 avocado, mashed
salt and pepper, to taste
oil for frying

Directions

  1. In a large bowl, mix together the chicken, corn, beans, peppers, green onion, spinach, and cheese until roughly combined.
    2. In a separate bowl combine the ranch dressing, the lemon or lime juice, cumin, chili powder, cayenne, salt and pepper stirring until an evenly incorporated dressing forms.
    3. Mix the mashed avocado in with the dressing, whisking until evenly incorporated, and then pour the finished dressing over the veggie mixture.
    Heat vegetable oil in a pan over med/hi heat.
    4. Cut a stack (your desired amount) of wonton squares in half diagonally, forming triangular shaped ‘chips’. Fry the chips a few minutes on each side until golden brown.
    5. Serve the veggie/dressing mix as a dip in a bowl, with the egg roll chips on the side, or scoop out a bit of the dip onto each chip for easy grab and go bite sized snacks.

Black Pepper & Parmesan Beer Bread

Do you ever see something and you immediately know you’ve just gotta have it? And I’m not talking about that bracelet you saw in the Tiffany’s catalog, or even that friggin’ genius no-leak (seriously, we’ve tried everything testing it out, for your sake of course!) sippy cup combo pack on Amazon.

I’m talking about food, or rather a picture of food. Whether it’s one you spotted in a magazine, on the Google/Pinterst, or even a mental image your formed when skimming over a new recipe. An image of something you just have to have. Stat. Something you want for breakfast, lunch, and dinner?

Nobody? Aww, come on ! Don’t be shy, you know it’s happened to you too. At least here you’re in good, non-judgey foodie company 😉

 Black Pepper Parmesan Beer Bread

That was pretty much me at my desk, ogling this bread on my computer screen. Pretty sure one of the sons had to help pick my jaw up off the floor for me. I mean, we’re no strangers to the wide world of beer bread, but this? It was evolutionary. And I could just picture the flavor  blending and melting into my mouth with each buttered bite.

Just a heads-up, this recipe yields one loaf. You may want to opt for a double batch, ya know, if you live with anyone who has even the slightest fondness for bread, and carbs. Wars were waged over this loaf. You’d have thought I’d baked a brick of gold or something.

Black Pepper Parmesan Beer Bread

Black Pepper Parmesan Beer Bread 2
3 1/4 cups all purpose flour
2 1/2 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
14 oz of your favorite beer, you can opt for a nice flavorful one or stick with something more generic like a Coors Light (there are no right or wrongs here)
1/2 cup butter, divided and melted
3/4 cup shredded parmesan cheese
1 1/2 -2 tbsp freshly cracked black pepper

Directions

1. Place flour, sugar, baking powder, and salt in a mixing bowl and use a fork to evenly stir together.
2. Create a small well in the center of the flour mixture and add in the beer (pour slowly), 1/4 cup of the melted butter, cheese, and black pepper. Stir them all until the dough just comes together. Do not over mix! (small flour pockets can be gently stirred away; one or two remaining flour pockets are okay).
3. Transfer the batter into a prepared (lightly greased) loaf pan. Pour the other quarter cup of melted butter over top the batter and bake at 375 degrees for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
4. Remove the bread from the oven and let rest for about 5 minutes. Carefully remove the loaf from the pan to a wire rack and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
5. Slice and serve as is, or with generous pats of butter (just sayin!)

recipe adapted from Spoon Fork Bacon

New to the wonderful (and easy) world of bread made with beer? Check out these other favorites:

4 Sons 'R' Us: Cheesy Bacon Jalapeno Popper Beer Bread

Cheesy Bacon Jalapeño Popper Beer Bread

4 Sons 'R' Us: Bacon Cheddar Beer Bread

Bacon Cheddar Beer Bread

Macaroni & Cheese (with Ham or Bacon) Egg Rolls

If you think egg rolls are only to be found on Chinese take-out menus, or in the Asian section of the frozen food aisle, it’s time to think again. If you’re an egg roll purist who firmly believes this American-iced version of the traditional spring roll should only be hiding a blend of pork, cabbage, maybe a few other veggies, and a bevy of seasoning that’s cool, we have the perfect easy egg roll recipe for you.

Ham Mac & Cheese Egg Rolls 2

But if you can close your eyes and picture that perfectly fried, crispy egg roll shell breaking open as you bite into it, revealing a filling of creamy Mac & Cheese, studded with ham or bacon then you’re on the same level as we are with this recipe.

These just call to the kid in me, the fun foodie, and the carb enthusiast within. Why yes, I’d like some carbs with my carbs. Because, all the carbs. Serve them with a side of your favorite barbecue sauce for dipping.

Macaroni & Cheese (with ham or bacon) Egg Rolls 

Ham Mac & Cheese Egg Rolls

2 cups macaroni and cheese, chilled
4 slices cooked bacon, crumbled, or 1/2 cup cooked, diced ham
8 egg roll wrappers
vegetable oil, for frying
barbecue sauce, for dipping

Directions

  1. Heat oil in a deep fryer, Dutch Oven, or other safe pot to 350 degrees F.
    2. Mix the macaroni and cheese and the bacon or ham together. Spoon about ¼ cup onto each egg roll wrapper. Dampen the edges of the egg roll wrapper with water. Roll up, into a closed egg roll, according to the package directions.
    3. Cover the uncooked egg roll with a damp paper towel until ready to fry.
    4. Repeat the steps with the remaining ingredients.
    5. Working with just a few of the assembled egg rolls at a time, fry them until well browned, about 4 minutes. Place the cooked egg rolls onto a layer of paper towels to drain and get rid of any excess grease.
    6. Serve them warm with barbecue sauce on the side, for dipping.

Like what you see? Check out these other fun ‘egg roll’ ideas…

Breakfast Eggrolls

Breakfast Egg Rolls with Sausage Gravy

Egg Roll Bowl 2

The Egg Roll Bowl

4 Sons 'R' Us: Baked Bacon Cheeseburger Eggrolls

Baked Bacon Cheeseburger Egg Rolls