Appetizers, Desserts & Snacks Archives - Page 20 of 34

Peeps-Stuffed Oreos

The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am. Fun to make. Fun to look at, a bit gooey and a bit sticky. And oh yes, of course, fun to eat. Use any colors of Peeps you want. You can make a pretty good sized batch in no time. Perfect for Easter, but also perfect to make and eat all by yourself! Why, I didn’t even notice that a few ‘disappeared’ while I was making them…

Fun To Make. Even More Fun To Eat!

If you want to make a double-stuffed version of my Peeps-stuffed Oreos, just double the amount of Peeps and place the melted mixture on ALL cookie sides instead of just one. Then just put the two halves together. Bam!

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Also try my Peeps chips.

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5 from 2 votes

Peeps-Stuffed Oreos

The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am.

Course Snack

Cuisine American

Keyword cookies, peeps

Prep Time 5

Cook Time 15

Total Time 20

Servings snacks

Calories 70kcal

Author Mike

Equipment

Saucepan

Ingredients

10 Peeps your favorite color
20 Oreos there are about 36 in a 14 1/2 ounce package

Instructions

Place Peeps in a medium sauce pan over medium-low heat with a 1/2 tablespoon of water.
Separate the Oreo cookie halves.
Scrape the filling into the pan with the Peeps.
Stirring occasionally, melt the Peeps. Make sure all the lumps are gone and the mixture is smooth.
Place half the Oreo cookies logo-side down onto a baking sheet that has been lined with parchment paper. This will make cleanup easier.
Remove the melted Peeps from the heat and let cool just enough so the mixture isn’t runny.
Using a 1/2 tablespoon measure, scoop melted Peeps into the center of the cookies. Add just enough that the mixture gets near the cookie edge. If your mixture is too runny (hot) it might run over the sides. You’ll get a feel for it after doing your first cookie or two.
Add the remaining cookie halves logo-side up on top of the Peeps-topped Oreos.
Let cool completely before serving. You can also stick them in the fridge for 15 minutes to set quicker.

Notes

Store any leftover cookies in the fridge.

Nutrition

Nutritional values are approximate.

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Flower Pretzel Bites

I’m always on the lookout for something cute to make for Easter. Like deviled pastel eggs. When I came across these flower pretzel bites I quickly added the three ingredients (!) to the grocery store list on my phone. Now, to make a batch of these you’re going to need some time, but it’s worth it. And they’re very fun to make too.

Get Colorful!

I mixed it up. Some yellow petals. A few pink. Some blue. Go crazy. And they don’t have to be perfect. What you end up with are pretty, crunchy, chocolatey single-bite morsels of happiness! And if you’re super duper picky, make sure you place the candies so that the ‘m’ is turned down.

Pastel M&Ms can be hard to find. The closer to Easter it is the easier they are to locate. You can substitute other types of chocolate candies if you want. Just try to find some with lighter, Easter-like colors. Make sure they are not really soft as they’ll melt when they hit the melted chocolate. You want something with a bit of a shell.

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Another favorite Easter-time treat of mine is my Peeps-stuffed Oreos. Yes. Peep-stuffed Oreos. Boom. At Christmas time I make a treat similar to these flower pretzel bites, reindeer noses.

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5 from 1 vote

Flower Pretzel Bites

When I came across these flower pretzel bites I quickly added the three ingredients (!) to the grocery store list on my phone. Now, to make a batch of these you’re going to need some time, but it’s worth it. And they’re very fun to make too.

Course Appetizer

Cuisine American

Keyword pretzel bites

Prep Time 30

Cook Time 15

Servings bites

Calories 164kcal

Author Mike

Ingredients

24 Square pretzels
24 Wilton's white chocolate melts
168 Pastel M&M candies You don't need to count them, just grab a few bags. You'll need 7 for each bite.

Instructions

First thing you want to do is put the ingredients into 3 different bowls, leaving out any broken pretzels, chocolates or candies.

Working in batches:

Top the pretzels with the white chocolate melts and place on a microwave safe plate. Microwave on 50% (I found that the defrost setting also works well) until the chocolates are melted.
Carefully remove the plate (it might be hot!).
Place a single M&M in the center of each melt and press it down just slightly. Add 6-7 more candies around the edges.
Place the plate into the fridge until the candies are set. You can also leave them out at room temperature to set, but they’ll take a little longer to do so.

Notes

For maximum cuteness, make the sure ‘M’ on the M&Ms is face-down.

Nutrition

Nutritional values are approximate.

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Bacon-Wrapped Lit’l Smokies on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Bacon-wrapped Lit’l Smokies on the Char-Broil Big Easy have been on my radar for a few weeks now. I was just waiting for a nice day to fire up and make a big ole batch of them. That nice day came, and boy, was it ever a glorious day (food-wise and weather-wise!). I can’t even begin to tell you just how great these little bites are. They are the perfect appetizers. Crunchy, yummy bacon. Fire-eater rub (or whatever rub or seasoning you prefer). And of course, little sausages. You cannot stop eating them.

Eat ‘Em Like Popcorn

I served these little morsels with warmed spicy BBQ sauce for dipping. A nice creamy mustard dipping sauce would be great too. Or Sriracha. Or just pop them in your mouth and enjoy!

Anything wrapped in bacon is going to taste great, like these bacon-wrapped lit’l smokies on the Char-Broil Big Easy. Check out my bacon-wrapped tater tots, also made on the Char-Broil Big Easy. Or some bacon-wrapped shrimp!

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Bacon-Wrapped Lit’l Smokies on the Char-Broil Big Easy

I served these little morsels with warmed spicy BBQ sauce for dipping. A nice creamy mustard dipping sauce would be great too. Or Sriracha. Or just pop them in your mouth and enjoy!

Course Appetizer

Cuisine American

Keyword bacon, Big Easy, Char-Broil, cocktail, sausage

Prep Time 15

Cook Time 20

Total Time 35

Servings Lit’l Smokies

Calories 72kcal

Equipment

Ingredients

1 pound bacon
Your favorite BBQ seasoning I used my Fire-Eater rub
1 package Hillshire Farm Lit'l Smokies cocktail sausages
Dipping sauce

Instructions

Place the bacon into the freezer for 30 minutes.
Slice the bacon into thirds and sprinkle with the rub.
Place a cocktail sausage at the end of each piece of bacon and roll up.
Place seam-side down into the Big Easy basket.
Fire up your Big Easy and insert the basket full of smokies.
Cook for around 20 minutes or until the bacon starts to crisp (it will crisp up more as it cools, so do not over-cook it). The top pieces may get done before the bottom. If that happens, simply remove the bunk bed basket and continue cooking the sausages on the lower level.
Let cool slightly before serving.
Serve with your favorite dipping sauce.

Notes

Note: To cook an entire package of cocktail sausages at once in your Big Easy you’ll need the Bunk Bed basket.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. Oh my are we ever glad we did. These little jalapeno bottle caps with blue cheese dip are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.

Great Breading For Anything

The deep fry mix in this recipe for jalapeno bottle caps with blue cheese dip can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a big batch of it and keep it on hand in an air-tight container in your pantry. You never know when you’ll get the hankerin’ to fry up some yummy appetizers!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my Nashville hot pickles and fried green tomatoes.

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5 from 1 vote

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices.

Course Appetizer

Cuisine American

Keyword deep-fried, dipping sauce, jalapeno

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 356kcal

Author Based on a recipe from The Food Network

Equipment

Ingredients

For the jalapeno bottle caps

Vegetable oil for frying
1 cup deep fry mix see below
8 tablespoons beer or more
3 large jalapeno peppers seeded, and sliced crosswise 1/4-inch thick
Kosher salt
Blue cheese dip

For the deep fry mix

3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
½ cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
1 teaspoon kosher salt
1 teaspoon ground black pepper

Instructions

For the jalapeno bottle caps

Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
Add beer to the fry mix and mix until smooth. You might have to add more beer. Don’t make it too thin, you want it to stick to the jalapenos.
Add in the jalapenos and cover in the batter.
Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown.
Remove to a paper towel-lined plate and sprinkle with salt.
Serve hot with cool blue cheese dip.

For the deep fry mix

Combine all ingredients.

Notes

Store unused deep fry mix in an airtight container.

Nutrition

Nutritional values are approximate.

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Fire-Eater Chicken Meatballs

I was looking for something a little different for an appetizer to serve for the Super Bowl. I’ve done the beef and pork meatballs, and those are great, but I wanted something new. I thought, let’s try chicken and turkey meatballs instead. But let’s make sure they aren’t bland. These fire-eater chicken meatballs are definitely not bland. They are tender and tasty by themselves, but made even more perfect with a kicked-up dipping sauce that also has a bit of sweetness to it.

Meatball Sandwiches, Anyone?

I am definitely going to use the meatballs in other dishes. I’m already planning to make meatball sandwiches with them. A hoagie bun, a few fire-eater chicken meatballs, a little of the sauce and some melted habanero cheese and I’m happy! Or, serve them over pasta with a spicy Alfredo sauce (made spicy by adding it a bit of the sauce).

Did you know you can buy a tool to help you make a big ole batch of meatballs in just minutes? People think of everything!

Meatball Master

I used my fire-eater spice rub to give the meatballs and the sauce a great kick. You can substitute any spicy mix you like. Just don’t be shy with it. Also try my sweet-and-spicy meatballs.

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5 from 1 vote

Fire-Eater Chicken Meatballs

These fire-eater chicken meatballs are definitely not bland. They are tender and tasty by themselves, but made even more perfect with a kicked-up dipping sauce that also has a bit of sweetness to it.

Course Appetizer

Cuisine Main

Keyword chicken, meatballs, spicy

Prep Time 10

Cook Time 25

Total Time 35

Servings meatballs

Calories 169kcal

Author Based on a recipe from Little Spice Jar

Equipment

Ingredients

For the meatballs

2 pound ground chicken you can also use 1 pound of ground chicken and 1 pound of ground turkey
4 teaspoons garlic minced
2 tablespoons Fire-Eater rub
2 eggs
1 cup Panko breadcrumbs

For the sauce

Instructions

For the meatballs

Preheat oven to 400 F.
Line two large baking sheets with parchment paper.
Place the meatball ingredients into a large bowl and mix well.
Form into balls. Depending on how you want to serve them, make smaller or bigger balls. The cook time is for balls that are golf ball-sized so you might want to adjust the cook time depending on how large you make yours.
Place balls onto the baking sheets. Do not crowd them.
Bake for 20-25 minutes or until they reach 165 F internal temperature.
Brush the meatballs with a bit of the sauce and return to the oven for 2-3 more minutes to ‘set’ the sauce.
Serve with more sauce on the side for dipping if serving as appetizers.

For the sauce

While the meatballs are cooking, place all of the sauce ingredients into a medium saucepan.
Bring to boil then reduce to a simmer, whisking often, until the sauce thickens.
Remove from heat until ready to use.

Notes

Also great on sub sandwiches!

Nutrition

Nutritional values are approximate.

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Apple Zoodle Dessert

I love my spiral slicer. So far, I’ve used it for making great side dishes or salads and a few main dishes. I was intrigued when I first came across this idea for a low-carb dessert that is made using a spiral slicer. What a brilliant idea – apple zoodle dessert! Great apple flavor and crunch, a hint of cinnamon, and topped with toasted coconut flakes.

Choosing The Apple

I used a Gala apple for making this dessert, but you can substitute whatever you like. Of course, it being a dessert you’ll probably want to use a sweeter apple, such as golden delicious, pink lady, red delicious or Fuji.

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This apple zoodle dessert pairs perfectly with my Parmesan chicken zoodles.

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4 from 1 vote

Apple Zoodle Dessert

I was intrigued when I first came across this idea for a low-carb dessert that is made using a spiral slicer. What a brilliant idea – apple zoodle dessert!

Course Dessert

Cuisine American

Keyword apples, dessert, spiral

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 95kcal

Equipment

Spiral Slicer

Ingredients

1 gala apple or your favorite sweet apple
vegetable oil
cinnamon to taste
unsweetened shredded coconut to taste

Instructions

Core the apple then slice it into thin noodles using your spiral slicer.
Heat the oil in a medium skillet over medium-high heat.
Add onion slices and saute until they start to get tender.
Sprinkle with cinnamon and stir.
Remove apple to serving plate.
Add the coconut flakes to the skillet and cook until starting to brown, stirring constantly.
Sprinkle apple with the toasted coconut flakes and serve.

Notes

I recommend going light on the cinnamon. You want to taste it and get the aroma but you don’t want it to overpower.

Nutrition

Nutritional values are approximate.

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Copycat Applebee’s Sriracha Shrimp

We recently grabbed a quick lunch at the Applebee’s in Springfield, Ohio, meeting up with some old friends before heading over to one of our favorite places, the Heart of Ohio Antique Center. We knew we could rely on Applebee’s for good food and a nice environment to sit and chat for a bit. I decided to have an appetizer, so I ordered the Sriracha shrimp. As soon as I bit into one I knew I was going to make a copycat Applebee’s Sriracha shrimp when I got home.

Sorta Spicy, Definitely Great

Lightly battered shrimp, lightly fried, then tossed in a great Sriracha mayonnaise sauce. This is exactly as I remember except I left the Sriracha sauce on the side for dipping.

Sauce On The Side

The nice thing about keeping the sauce on the side is that these copycat Applebee’s Sriracha shrimp stay nice and lightly crunchy, instead of getting a bit soggy when covered in the sauce. You can serve it whichever way you like, of course. I also used larger shrimp because… I love shrimp.

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Also try my copycats of Applebee’s fantastic Buffalo wings and peppercorn and garlic shrimp and (the new defunct) Joe’s Crab Shack popcorn shrimp.

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4.50 from 4 votes

Copycat Applebee’s Sriracha Shrimp

Lightly battered shrimp, lightly fried, then tossed in a great Sriracha mayonnaise sauce. This is exactly as I remember except I left the Sriracha sauce on the side for dipping.

Course Appetizer

Cuisine American

Keyword copycat, shrimp, spicy

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 222kcal

Author Mike

Equipment

Ingredients

For the shrimp

Vegetable oil
1 cup all-purpose flour
1 tablespoon cornstarch plus 1 teaspoon
½ teaspoon Kosher salt
¼ teaspoon cayenne
¼ teaspoon garlic powder
1 cup club soda well chilled
1 pound shrimp peeled, deveined (I used 20-30 count shrimp, but you might want to use 30-40 count for an appetizer-sized dish)

For the Sriracha dipping sauce

¼ cup mayonnaise
1 tablespoon Sriracha
1 tablespoon lime juice

Instructions

For the shrimp

Preheat 1/2″ of oil in a Dutch oven to 350 F.
In a large bowl whisk together the flour, cornstarch, salt, cayenne and garlic powder.
Whisk in the club soda until smooth.
Add the shrimp to the batter and coat well on all sides.
Shake off excess batter and add to hot oil.
Fry shrimp 3 minutes, then flip and fry another 2 minutes.
Remove to a paper towel-lined plate to drain.
Serve with dipping sauce on the side.

For the Sriracha dipping sauce

Whisk together all ingredients.

Notes

The dipping sauce is also great for dipping chicken nuggets!

Nutrition

Nutritional values are approximate.

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Cheater Chicken Parmesan Sliders

I admit, I don’t always cook up a big ole fru-fru dinner. In fact, sometimes I crave junk food. Or a take on junk food. I was rummaging through the freezer and found a batch of homemade pizza sauce. I decided to make some cheater chicken Parmesan sliders. They’re just what you might imagine: pre-made chicken nuggets, pizza (or marinara) sauce, mozzarella and Parmesan cheeses. All served on slider buns for a quick and easy tasty bites. They’re actually very tasty and kinda fun to eat. They are also perfect game-time snacks.

Flat Nuggets Make Great Sliders

Make sure you use nuggets that are slider-friendly when you make these cheater chicken Parmesan sliders. Chunky nuggets won’t do well here. You want flat ones, which is why I used the nuggets from Tyson’s. Chunky nuggets to make for great crispy chicken po boys, though.

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Also try my mini chicken and waffles.

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4 from 1 vote

Cheater Chicken Parmesan Sliders

Make sure you use nuggets that are slider-friendly. Chunky nuggets won’t do well here. You want flat ones.

Course Main

Cuisine American

Keyword chicken, sliders

Prep Time 5

Cook Time 20

Total Time 25

Servings sliders

Calories 135kcal

Author Mike

Ingredients

6 slider buns
12 Tyson’s chicken nuggets
½ cup Marinara sauce or pizza sauce. I used our insanely good homemade sauce
3 slices Mozzarella cheese sliced or 1/4 cup shredded
Parmesan cheese grated

Instructions

Toast the buns if desired
Warm the nuggets per the package instructions.
Warm the sauce.
To assemble, top each bun bottom with 1/2 slice Mozzarella cheese.
Add 2 nuggets and a tablespoon or so of sauce.
Add Parmesan cheese and top bun. Serve.

Notes

Add a few pinches of red pepper flake to the marinara sauce for spicy sliders!

Nutrition

Nutritional values are approximate.

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Barb’s Royal Brownies

I had my Weber Smokey Mountain smoker going the other day to make some Tasso ham and to smoke some beans. After the cooking was done, I decided to whip up this great recipe for Barb’s royal brownies. I found the recipe in the most recent copy of Chile Pepper magazine (sadly, no longer around!).

Since this came from a magazine devoted to all things zesty, I knew that the brownies would have some great kick. And they did. They were fantastic! Chewy, chocolatey, a hint of smokiness, and just a bit of kickin’ spice. Absolutely great with some of my homemade Neapolitan ice cream.

Fantastic Brownies With A Smoky Twist

The ‘Barb’ in this case is Barbara Milroy, one of the owners of Texas Rib Rangers. Pick up a few bottles of their rubs and sauces, you’ll love them. And tell them how much you love Barb’s Royal Brownies.

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Making dessert on the grill or smoker is fun. Also try my grilled strawberry shortcake with lemon cream.

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5 from 1 vote

Barb’s Royal Brownies

Chewy, chocolatey, a hint of smokiness, and just a bit of kickin’ spice. Absolutely great with some of my homemade Neapolitan ice cream.

Course Dessert

Cuisine American

Keyword brownies, smoked

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 378kcal

Equipment

Ingredients

4 squares semi-sweet chocolate
2 sticks unsalted butter
2 cups sugar
1 cup all-purpose flour
1 teaspoon cayenne pepper
4 eggs
1 teaspoon vanilla extract

Instructions

Fire up your smoker for 275 F. You can also use a grill, cooking over indirect heat.
Melt the butter and chocolate in a small saucepan over medium heat. Pour into the bowl of a mixer.
Add the sugar, flour and cayenne.
Turn mixer on medium and add the eggs, one at a time.
Add the vanilla and continue blending until well blended.
Spray a 9″ x 13″ aluminum pan with non-stick spray.
Pour in the brownie mixture.
Smoke for 1 hour or until a toothpick inserted into the brownies comes out clean.

Notes

Make sure your smoker is sitting on level ground so that your brownies cook consistently throughout.

Nutrition

Nutritional values are approximate.

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Old Bay Peel ‘N Eat Shrimp

If you are within 500 miles of Augusta, Georgia, do not make these Old Bay peel ‘N eat shrimp. Instead, get in your car and drive to Rhinehart’s Oyster Bar and order a batch of their spicy boiled shrimp. If you’re like me and a drive to Rhinehart’s is a bit out of the question, make these shrimp. They’re mighty close to tasting like the ones at Rhinehart’s, but for the real deal, you need to make the journey.

Perfect For My Shrimp Addiction

I could eat these Old Bay Peel ‘N Eat Shrimp all day long. Hot or cold, it doesn’t matter to me. With cocktail sauce. With clarified butter. Or by themselves. I don’t care, just get me a basket of shrimp.

OLD BAY Seasoning, 6 oz

I recommend that you not be shy with the Old Bay when you sprinkle the cooked shrimp just before serving. If you’re a big fan of Old Bay like I am you’ll want as much of that great flavor on your shrimp as you can get. I go nuts with it. There’s no such thing as too much of it for me.

I served these shrimp with my quick and easy cocktail sauce.

Also try my grilled Old Bay crab legs!

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4.34 from 3 votes

Old Bay Peel ‘N Eat Shrimp

Course Appetizer

Cuisine American

Keyword Old Bay, shrimp

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 134kcal

Equipment

Stock Pot

Ingredients

1 cup apple cider vinegar
8 cups water
⅓ cup Old Bay seasoning
½ tablespoons Old Bay seasoning
4 cloves garlic
6 whole peppercorns
2 pounds shrimp not shelled
cocktail sauce for serving
clarified butter for serving

Instructions

Combine the vinegar, water, 1/3 cup of the Old Bay seasoning, garlic and peppercorns in a large pot.
Bring to a rapid boil over medium high heat.
Add the shrimp. Cover and cook 2-4 minutes or until the shrimp are pink. Do not over cook.
Drain shrimp but do not rinse.
Transfer shrimp to a large bowl.
Sprinkle with the remaining 1 1/2 tablespoons (or more) of Old Bay and toss gently to coat.
Serve with cocktail sauce and clarified butter, if desired, for dipping.

Notes

These shrimp are also great served cold.

Nutrition

Nutritional values are approximate.

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