Appetizers, Desserts & Snacks Archives

Copycat KFC Honey Barbecue Chicken Strips

These copycat KFC honey barbecue chicken strips are the best I’ve ever had. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious, frying up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender and juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good. This is one of the most finger-licking-ly good dishes ever.

I cut my chicken pieces pretty large when I made these copycat KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.

I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.

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5 from 1 vote

Copycat KFC Honey Barbecue Chicken Strips

Fabulously crunchy and tasty!

Course Appetizer or Main

Cuisine American

Keyword BBQ, chicken fingers

Prep Time 15

Cook Time 30

Servings

Calories 384kcal

Equipment

deep fryer

Ingredients

For the chicken

2 pounds chicken breast or chicken tenders, cut into small strips or bite-sized pieces

For the dredging (double if cutting your chicken into small pieces)

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 cup buttermilk

For the sauce

1 cup hickory BBQ sauce
½ cup water
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon liquid smoke
vegetable oil for frying

Instructions

For the sauce (make first)

Heat a medium saucepan over low heat. Add all of the sauce ingredients and stir.
Bring to a low simmer and keep simmering for 20 minutes, stirring often, until the sauce is slightly thick.
Reduce heat and keep sauce warm until ready to use.

For the chicken

Preheat oven to 350 F. Line a baking sheet with foil and spray lightly with non-stick spray.
Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
Combine the flour, salt and pepper in a shallow bowl or pie plate.
Pour the buttermilk into another shallow bowl or pie plate.
Working in batches if needed, coat the chicken pieces in the flour mixture.
Shake off any excess and then place into the buttermilk. Turn to coat.
Shake off any excess and return the chicken to the flour to coat again.
Shake off any excess and place in the hot oil. Fry 8-12 minutes until golden brown. Small pieces take less time. Thicker, larger pieces will take the full 12 minutes.
Remove to a paper towel-lined plate to drain.
When all of the chicken pieces are fried, brush them with the BBQ sauce and place on the foil-lined baking pan.
Bake for 10 minutes to set the sauce.
Remove and serve.

Notes

The smaller you cut your chicken pieces, the more buttermilk and flour mixture you’ll need. You may want to double the recipe for the dredging if you like your chicken strips small.

Nutrition

Nutritional values are approximate.

Swedish Meatballs

I got this recipe for Swedish meatballs from our neighbor. She made them for one of her daughter’s high school graduation party. I knew as soon as the aroma hit me that I needed the recipe. It’s a family recipe and those are always the best. Hopefully I did it justice.

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. I made a beef mushroom sauce and served the meatballs over egg noodles. It definitely was a delicious meal.

If you plan on serving these Swedish meatballs as appetizers just toss them into a slow cooker along with some gravy and keep on low heat, stirring every so often. Well, actually you probably won’t have to stir them because they won’t last that long at all.

I ran across this little gadget the other day. I don’t have one (yet). But everyone seems to love it and it sure would make making a ton of meatballs easier!

I think lean ground beef is best for making the meatballs. You end up with a firmer meatball, and you end up with less yuck in the pot. You know what I mean. Specially if you’re going to keep them in a slow cooker for a long time.

Also try my Salisbury meatballs.

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5 from 1 vote

Swedish Meatballs

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger.

Course Appetizer or Main

Cuisine American

Keyword meatballs, Swedish

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 182kcal

Author Based on a recipe from our neighbor

Ingredients

For the meatballs

2 pounds lean ground beef
½ cups bread crumbs
1 cup half and half
½ onion chopped
1 egg
¼ cup parsley chopped
1 ½ teaspoons kosher salt
½ tablespoon nutmeg
2 tablespoons cinnamon
1 ½ teaspoon dried ginger
freshly ground black pepper

For the sauce

1 large sweet onion halved and sliced thin
2 ½ cups beef broth plus more if needed, divided
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon mustard Dijon, Brown, or Creole
2 tablespoons cornstarch
1 4 ounce sliced mushrooms or use 1 cup fresh sauteed with the onion

Instructions

For the meatballs

Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
Make the sauce (see below).
Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.

For the sauce

Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.

Nutrition

Nutritional values are approximate.

Spinach Queso Dip

Oh we’ve all had the standard queso dip. I’ve made it many times. I’ve even changed it up a bit now and then. But not like this. Spinach queso dip is just different enough to make you go ‘wow’ while still enjoying what you know and love as the classic: creamy, melted cheese with tomatoes mixed in! This is what that classic cheese dip grows up to be (or wishes it could be!).

Spinach queso dip is also great on a grilled cheese sandwich. Yep. Trust me. Just substitute a healthy spoonful or three of the dip for whatever cheese you normally put on your grilled cheese and toast ‘er up. I made mine on a griddle, making a panini. Just don’t try to squish down on it much, once the dip gets hot and start to melt it’s gonna get to running out the side! It’s going to be ooey-gooey delightful!

This recipe is best made in a small slow cooker. A little 1 1/2 quart-sized one works perfectly. I think you could also use a fondue pot.

For a bit of extra kick, use diced tomatoes with roasted jalapeno instead. You can also use a spicier Velveeta, such as the Mexican blend.

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4 from 1 vote

Spinach Queso Dip

Spinach and cheese! Who knew?

Course Appetizer

Cuisine American

Keyword dip, spinach

Prep Time 10

Cook Time 1 30

Servings

Calories 172kcal

Author Inspired by a recipe from Bread Booze Bacon

Ingredients

8 ounces frozen chopped spinach thawed and drained well (I squeeze the water out using my hands)
6 slices bacon cooked until crisp, crumbled
16 ounces Velveeta cheese cubed
4 ounces cream cheese
10 ounces diced tomatoes with green chiles drained
tortilla chips for serving

Instructions

Lightly spray a 1 1/2 quart slow cooker with non-stick spray.
Add all ingredients. Set cook temperature to high and cover.
Cook for 1 1/2 hours, stirring occasionally as the Velveeta melts.
Turn heat to warm and serve with tortilla chips.

Nutrition

Nutritional values are approximate.

Hot Broccoli Dip

This hot broccoli dip fit into my plans perfectly. I needed a dip for a family get-together, and I needed a big batch of it to boot. But, I figured if I had leftovers I had better make a dip that I could use for other than a dip. This dip is more than a dip. It’s also absolutely fantastic (maybe, just maybe, more fantastic than when used as a dip) on baked potatoes.

This hot broccoli dip was a big hit at our get-together. I’d make it again, and make a little extra for baked potatoes. If you’re serving it as a dip, serve with celery, carrots, crackers or thick chips, such as Fritos Scoops. Wimpy chips need not apply!

Also try my pizza dip.

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4 from 1 vote

Hot Broccoli Dip

This hot broccoli dip fit into my plans perfectly. I needed a dip for a family get-together, and I needed a big batch of it to boot.

Course Appetizer

Cuisine American

Keyword broccoli, dip

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 419kcal

Author Based on a recipe from Plain Chicken

Ingredients

6 slices bacon
1 head broccoli
Kosher salt
1 8 ounce cream cheese softened
1 1 ounce Ranch dressing mix
2 cups extra-sharp cheddar cheese shredded
1 16 ounce sour cream

Instructions

Preheat oven to 400 F.
Cook bacon in a skillet until crispy. Remove to a paper towel-lined plate to drain. Crumble or chop fine.
Bring a large pot of salted water to a boil. Cut the broccoli florets off the head. Add to the boiling water and let boil for 1 1/2 minutes. Drain and rinse with cold water. Chop into small pieces.
Combine all ingredients in a large bowl.
Spray a 9″ x 9″ baking dish with non-stick spray. Add the dip mixture and spread out evenly. Cover and bake for 20 minutes, or until hot and bubbly,

Nutrition

Nutritional values are approximate.

Copycat Fritos Hot Bean Dip

When I grow up I want to be just like Todd Wilbur. First, he’s an author of many of my favorite recipe copycat cookbooks. I can read them all day long. And the cool part is there are a whole bunch of them! He hacks the heck out of the foods we all eat every day, from restaurant dishes to grocery store favorites. Like this copycat Fritos hot bean dip. I hadn’t thought of this dip in years. I loved it in college, though it was a rare treat because it wasn’t cheap. If only I’d had this recipe from Todd’s awesome site Top Secret Recipes back then!

The cool part about this copycat Fritos hot bean dip is that you can control how creamy smooth it gets. I like mine just a bit chunky. Not like ‘oh here’s a bean’ chunky, but still with a bit of texture. You can keep your ole food processor going longer and get a super creamy, super delicious version instead if that’s what you’re after!

I can’t say enough about how cool Todd Wilbur is. Follow him on your favorite social media. He’s hilarious on Facebook but he’s also serious about hacking food. He isn’t messing around when it comes to recipes. You can go to his site and sign up for his Top Secret Recipes club (it’s quite reasonably priced) and get his new recipes right as they come out!

Also try my pizza dip.

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5 from 1 vote

Copycat Fritos Hot Bean Dip

I like my just a bit chunky so I don't puree it real long.

Course Appetizer

Cuisine American

Keyword beans, dip

Prep Time 5

Cook Time 15

Servings

Calories 2kcal

Author Inspired by a recipe from Top Secret Recipes

Ingredients

2 cans pinto beans 15-ounce each, drained but NOT rinsed
8 jalapeno pepper slices from a jar, mild or hot is up to you!
2 tablespoons jalapeno pepper slice juice from a jar, plus more if needed
1 teaspoon kosher salt
1 teaspoon sugar
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
corn chips for serving

Instructions

Place all ingredients into a food processor.
Puree until the mixture is smooth. If the dip is too thick add a bit more of the juice from the jalapeno slices and puree more.
Transfer to a container.
Cover and refrigerate for 1 hour.
Stir before serving with corn chips.

Nutrition

Nutritional values are approximate.

Grilled Bacon and Cheese Stuffed Mushrooms

These grilled bacon and cheese stuffed mushrooms are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. I did.

These disposable Dutch oven pans are perfect for making these grilled bacon and cheese stuffed mushrooms. They’re the perfect size for this recipe. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my grilled dishes.

You can pre-make these mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot grill to cook and heat thoroughly.

You can also make these on a Char-Broil Big Easy.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my grilled bacon-wrapped jalapeno-stuffed olives.

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5 from 1 vote

Grilled Bacon and Cheese Stuffed Mushrooms

These are the perfect easy appetizers.

Course Appetizer

Cuisine American

Keyword mushroom, stuffed

Prep Time 15

Cook Time 45

Servings

Calories 159kcal

Author Inspired by a recipe from Julia’s Album

Ingredients

8 ounces mushrooms 12-16 small whole mushrooms
4 tablespoons butter melted
kosher salt to taste
4 ounces cream cheese softened
½ cup Parmesan cheese shredded or grated
¼ cup Mozzarella cheese shredded
2 slices bacon (plus more for garnish if desired) cooked, chopped very fine
¼ small green bell pepper (plus more for garnish if desired) chopped very fine
cayenne pepper to taste
paprika to taste
parsley chopped, for garnish, if desired

Instructions

Preheat your oven to 400 F. Spray a small disposable pan with non-stick spray.
Clean the mushrooms and remove the stems.
Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
Pour the remaining butter into the baking dish.
Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
Remove from the oven. Shake any remaining liquid out of the mushrooms into the pan and place them cap-side down.
Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Return to the pan.
Sprinkle tops of the mushrooms with paprika.
Fire up your grill for cooking at 400 F.
Transfer the pan to the grill and cook 15-20 minutes or until the stuffing is hot.
Garnish with more bacon, bell pepper and parsley if desired and serve.

Nutrition

Nutritional values are approximate.

Spicy Bacon Cheese Fries

Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries. Crispy fries. Spicy peppers, Smoky bacon.. Ooey-gooey cheese. I really don’t need anything else. Heck, serve it to me as dinner and I’m happy! Specially in my younger days, where I might have found myself at a sports bar or two, I’d call these fries dinner and then some!

Oh sure, you can make these spicy bacon cheese fries a hundred different other ways. You can add chili. Throw on some cheese curds. Squirt on some sour cream. Or you can keep them OG and just enjoy the heck out of a simple plate of fries!

I do strongly recommend that you hand grate or shred your cheeses in this and any other recipes. The difference is noticeable. There are no ingredients in there that keep the shredded cheeses from sticking. Those same ingredients also make it hard for the cheeses to melt.

I prefer to deep-fry my pre-made frozen fries. Yeah, you can bake them. But that takes longer and let’s face it, the fries never, ever come out quite as good as they do deep-fried. I don’t do it every day, mind you, but sometimes you gotta treat yourself!

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5 from 1 vote

Spicy Bacon Cheese Fries

Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries.

Course Appetizer

Cuisine American

Keyword bacon, cheesy, fries, spicy

Prep Time 5

Cook Time 30

Servings

Calories 418kcal

Author Inspired by a recipe from Just Putzing

Ingredients

16 ounces frozen fries such as Ore-Ida
½ cup Pepper Jack cheese grated
½ cup Colby Jack cheese grated
2 strips bacon cooked, crumbled
1 large jalapeno sliced

Instructions

Cook fries per package instructions. I prefer to deep-fry mine.
Transfer fries to an oven-safe platter.
Sprinkle fries with the cheeses and crumbled bacon.
Put into the oven under a low-heat broiler for one minute to melt the cheese. Keep an eye on it and don't put the plate too close to the broiler.
Remove and garnish with jalapeno slices before serving.

Nutrition

Nutritional values are approximate.

Quick Fix Desert Heat Chips

I find myself being un-impressed with most store-bought ‘spicy’ potato chips. Yeah, some are spicy, but they don’t taste good. And some taste great, but they sure aren’t spicy. The solution? Make some quick fix Desert Heat potato chips. Done in minutes, spiced just like I want, these are the chips I was searching for! I owned these chips. I could put as much darned seasoning on there as I want! All I need are some chips and Buffalo Wild Wings Desert Heat Wing Seasoning!

I prefer to use wavy ruffled chips any time I make my quick fix Desert Heat potato chips. The thick chips hold up to being tossed in the seasoning. And the ridges give the seasoning more and more places to cling to, making sure I get nothing but flavor in each and every bite!

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want ruffled chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Also try my quick fix barbecue chips.

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5 from 1 vote

Quick Fix Desert Heat Chips

I prefer to use wavy ruffled chips any time I make my quick fix Desert Heat potato chips.

Course Appetizer, Snack

Cuisine American

Keyword potato chips, quick fix, spicy

Prep Time 15

Cook Time 5

Servings

Calories 452kcal

Ingredients

4 cups potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
½ tablespoon Buffalo Wild Wings Desert Heat Wing Seasoning to taste

Instructions

Preheat your oven to 275 F.
Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
Serve immediately.

Nutrition

Nutritional values are approximate.

Parrot Bay Coconut Shrimp

This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.

The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.

If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.

Also try my other take on coconut shrimp with a dipping sauce.

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5 from 1 vote

Parrot Bay Coconut Shrimp

If you search around, you'll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly.

Course Appetizer or Main

Cuisine American

Keyword coconut, deep-fried, shrimp

Prep Time 15

Cook Time 15

Servings

Calories 910kcal

Ingredients

For the Pina Colada Dipping Sauce

½ cup sour cream
¼ cup pina colada mix liquid
¼ cup crushed pineapple canned, un-drained
2 tablespoons sugar

For the Shrimp

vegetable oil for fying
12 large shrimp peeled, deveined, butterflied if preferred
1 ½ cups all-purpose flour divided
2 tablespoons sugar
¼ teaspoon kosher salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko breadcrumbs
½ cup shredded sweetened coconut

Instructions

For the Pina Colada Dipping Sauce

Combine all ingredients. Refrigerate until ready to use.

For the Shrimp

Heat a few inches of oil to 350 F in a Dutch oven or deep fryer.
Set out three medium bowls.
In the first bowl, place 3/4 cups of flour.
In the second bowl, combine the remaining 3/4 cup of flour, sugar and salt. Add the milk and rum and stir or whisk until smooth.
In the last bowl combine the panko and coconut.
Let the wet batter stand for minutes.
Working in batches, dip the shrimp in the bowl of flour. Toss to coat. Shake off any excess flour.
Next, transfer the shrimp to the wet batter and dunk and turn to coat well. Shake off any excess batter.
Last, place the shrimp in the panko mixture and toss to coat.
Fry the shrimp for 2-3 minutes or until golden brown. Remove to a wire rack or paper towel-lined plate to drain.
Serve hot with the pina colada dipping sauce.

Nutrition

Nutritional values are approximate.

Smoked Cheez-Its

Smoked Cheez-Its are the perfect game-time snack. They’re addictingly good. They’ll disappear unexpectedly quickly, so make sure you make extra. And make all sorts of different flavors. Since I had all sorts of different flavors of Kosmos Q seasonings on hand I was able to make all sorts of variations, from the mild and sweet to the hot and spicy.

Trust me told, the method for making smoked Cheez-Its can be used for pretty much any snack cracker. You’ll want to use a fairly mild-flavored cracker, or use one that compliments the seasoning you want to use. You don’t want the cracker flavor to fight the seasoning.

Don’t crowd the crackers in the pan. Make sure they get spread out to get some of the smoke flavor, too.

Also try some smoked Cheetos.

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5 from 1 vote

Smoked Cheez-Its

Don't crowd the crackers in the pan. Make sure they get spread out to get some of the smoke flavor, too.

Course Appetizer

Cuisine American

Keyword crackers, smoked

Prep Time 10

Cook Time 1 30

Servings

Calories 157kcal

Equipment

large disposable pan

Ingredients

12.4 ounces Cheez-It crackers original flavor
½ cup olive oil
¼ cup Worcestershire sauce
¼ cup your favorite seasoning to taste. I used around 3 tablespoons of Kosmos Q Honey Barbecue

Instructions

Fire up your smoker for 225 F. Use a lighter wood. You want a bit of smoke but don't overdo it.
Place the crackers in a large bowl.
In a separate small bowl, whisk together the oil, Worcestershire sauce and seasoning. Drizzle over the crackers and gently stir to coat the crackers. Take your time, you want them all covered well.
Transfer the coated crackers to a large disposable pan, spread out evenly, and place onto the smoker.
Smoke the crackers for 90 minutes, stirring every 30 minutes. The crackers will turn a golden brown. They'll be a little soft, but don't worry, they'll get crunchier when they cool.
Remove from the smoker and let cool before serving. Optionally, spread out onto a wire rack to cool quicker.

Nutrition

Nutritional values are approximate.

Copycat KFC Honey Barbecue Chicken Strips

Equipment

Ingredients

For the chicken

For the dredging (double if cutting your chicken into small pieces)

For the sauce

Instructions

For the sauce (make first)

For the chicken

Notes

Nutrition

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Swedish Meatballs

Ingredients

For the meatballs

For the sauce

Instructions

For the meatballs

For the sauce

Nutrition

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Spinach Queso Dip

Ingredients

Instructions

Nutrition

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Hot Broccoli Dip

Ingredients

Instructions

Nutrition

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Copycat Fritos Hot Bean Dip

Ingredients

Instructions

Nutrition

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Grilled Bacon and Cheese Stuffed Mushrooms

Ingredients

Instructions

Nutrition

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Spicy Bacon Cheese Fries

Ingredients

Instructions

Nutrition

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Quick Fix Desert Heat Chips

Ingredients

Instructions

Nutrition

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Parrot Bay Coconut Shrimp

Ingredients

For the Pina Colada Dipping Sauce

For the Shrimp

Instructions

For the Pina Colada Dipping Sauce

For the Shrimp

Nutrition

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Smoked Cheez-Its

Equipment

Ingredients

Instructions

Nutrition

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