Category: Appetizers, Desserts & Snacks

Cherry Slurpee

Wow, it’s just like the cherry Slurpee I remember from when I was a young kid! Super cherry flavor and so refreshing. And of course, you get a wonderful red tongue as a bonus! I can’t tell you how much I enjoyed this trip back down memory lane. I was a kid again, if only for a little bit!

Cherry Slurpee

Oh, My Brain Hurts!

To really bring back the memories of having a cherry Slurpee as a child, I drank this fast enough to get a full-on brain freeze. I didn’t do it on purpose (who does?), but I wasn’t surprised that it happened!

This prompted me to look up brain freeze (aka an ice-cream headache) on Wikipedia: “Ice cream headaches” result from quickly eating or drinking very cold substances. It is commonly experienced when applying ice-cream (or similar) to the roof of the mouth (palate) or when swallowing it. Typically, the headache appears in about 10 seconds and lasts about 20 seconds. The term ice-cream headache has been in use since at least 31 January 1937.

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Also try my no-carb sherbet pops, another great beat-the-heat treat.

Cherry Slurpee
Print Pin
5 from 1 vote

Cherry Slurpee

Wow, it’s just like the cherry Slurpee I remember from when I was a young kid! Super cherry flavor and so refreshing. And of course, you get a wonderful red tongue as a bonus!
Course Appetizer, Drink
Cuisine American
Keyword cherry, drink
Cook Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 194kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place 1 cup of club soda, the sugar, Kool-Aid mix, and cherry extract until a blender and blend until the sugar dissolves.
  • Add the crushed ice and blend until slushy without any big ice chunks.
  • Add the remaining 1 cup of club soda and blend until the mix reaches the desired consistency.

Notes

Use different Kool-Aid and extracts to make any flavor you want.

Nutrition

Calories: 194kcal | Carbohydrates: 50g | Sodium: 65mg | Potassium: 6mg | Sugar: 50g | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.

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Toasted Peeps Milkshake

My wife absolutely LOVES Peeps. And now they come in so many colors, shapes and sizes! I heard the other day that they’ll soon be available year-round! That means you could make a toasted Peeps milkshake every day of the year! The toasted lil Peeps add an interesting flavor to the shake. They’re toasted just long enough to give that fire-kissed taste. I snuck in a Peep garnish just to finish out the Peep theme!

Toasted Peeps Milkshake

Bye Bye Poor Peep

One of the great things to do with Peeps is to melt them down (it’s sort of a sad thing to watch) into syrup for ice cream. Or you can take the Peeps abuse a step further and toast them and then make them into the world’s most awesome milkshake. You’ll never want a milkshake done any other way after you try this toasted Peeps milkshake.

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Also try my old-fashioned malted milkshake.

Toasted Peeps Milkshake
Print Pin
5 from 1 vote

Toasted Peep Milkshake

Peeps come in so many colors, shapes and sizes! I heard the other day that they’ll soon be available year-round! That means you could make a toasted Peeps milkshake every day of the year!
Course Dessert
Cuisine American
Keyword milkshake
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 575kcal
Author Mike

Equipment

Ingredients

  • 20 Peeps
  • ¼ cup milk 1% or 2% works fine
  • 2 cups vanilla ice cream or more

Instructions

  • Line a baking sheet with parchment paper and spray lightly with non-stick spray.
  • Place Peeps on paper and place under broiler for about 40 seconds. Keep an eye on them.
  • Carefully flip the Peeps and return them to under the broiler for another 30 seconds or until lightly browned. You want them lightly toasted. I’ve found that if you toast them too long they melt instead of browning.
  • Remove from oven and let cool slightly. Put all but 2 of the Peeps into a blender with the milk and pulse for 5 seconds.
  • Add the ice cream and process for 10 seconds. Add more ice cream if you want the mix to be thicker.
  • Serve in tall glasses garnished with remaining toasted Peeps.

Notes

Serve immediately.

Nutrition

Calories: 575kcal | Carbohydrates: 105g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 303mg | Fiber: 1g | Sugar: 98g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 1mg

Nutritional values are approximate.

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Mini Chicken-and-Waffles

These mini chicken-and-waffles are the perfect sized appetizers for a crowd. Sure, you can make your own waffles. And you can fry your own chicken. But when you’re in a hurry, these will do just fine. For a little kick, dip the hot chicken nuggets into Frank’s Red Hot wing sauce before skewering them. Then add them onto the waffles and enjoy a little sweet heat.

Mini Chicken-and-Waffles

Great Game Treats!

These great game-time treats will disappear in minutes. But they’re easy to make, so you can crank out a big batch of mini chicken-and-waffles in no time. Now, if you’re looking for the full-sized version just grab a few pieces of already-fried chicken. And some already-heated Eggo waffles. Then you’re good-to-go!

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Also try my glazed Kielbasa bites.

Mini Chicken-and-Waffles
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4.34 from 3 votes

Mini Chicken-and-Waffles

These mini chicken-and-waffles are the perfect sized appetizers for a crowd.
Course Appetizer
Cuisine American
Keyword chicken, waffles
Cook Time 20 minutes
Total Time 20 minutes
Servings 3
Calories 195kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Add chicken and cook until 10 minutes remain per the package instructions.
  • Add the mini waffles to the oven and warm 10 minutes.
  • Serve chicken skewered with waffles, drizzled with syrup.

Notes

Nutritional values do not include the chicken nuggets.

Nutrition

Calories: 195kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 410mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1065IU | Calcium: 162mg | Iron: 5mg

Nutritional values are approximate.

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Deviled Pastel Easter Eggs

With Easter approaching rapidly, I thought I’d post a recipe for deviled pastel Easter eggs. These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!

Deviled Pastel Easter Eggs

They Do Look Cool

This recipe for deviled pastel Easter eggs makes 24 egg halves. But you’ll have a few egg halves left for other uses. The technique for coloring the eggs can be used for any recipe that calls for hard-boiled eggs. That includes egg salads. Hey, who wouldn’t be wowed by a tie-dyed colored egg salad? They are fun!

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Also try my creamed spinach deviled eggs.

Deviled Pastel Easter Eggs
Print Pin
5 from 1 vote

Pastel Deviled Easter Eggs

These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!
Course Snack
Cuisine American
Keyword deviled, eggs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 halves
Calories 106kcal
Author Mike

Equipment

Ingredients

Instructions

  • Halve the eggs.
  • Remove the yolks into a bowl.
  • Discard 24 of the halves (use in an egg salad!)
  • Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
  • Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water).
  • Stir very gently and let set in the glass until they reach the desired color.
  • Remove to a paper towel-lined plate and dry completely.
  • Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard.
  • Add salt and pepper to taste.
  • Fill egg halves with yolk mixture. It’s easier to use an icing piper or frosting bag, or if those aren’t available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
  • Garnish with paprika and olives or pimentos, if desired.
  • Store covered in the fridge until ready to serve.

Notes

Serve chilled for best results.

Nutrition

Calories: 106kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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Shamrock Shake

Happy St. Patrick’s Day! It’s a great day to enjoy a big ole cold Shamrock shake. And a few Irish stouts. But that’s later. For now let’s concentrate on this shake. This killer concoction puts the rest to shame. Of course it’s green. And of course it’s big time minty. That’s all you need. It’s fun to make and of course even more fun to eat. I loved this shake. It made me happy!

Shamrock Shake

Better Out Of A Vintage Soda Glass!

This Shamrock shake is even yummier when served out of a vintage soda glass. I found this 1950s one in the Exit 76 antique mall and just had to get it. It’s very heavy and tall, perfect for a shake or a soda. You don’t have to worry about knocking it over. It’s not going anywhere!

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Also try my tropical papaya strawberry smoothie.

Shamrock Shake
Print Pin
5 from 1 vote

Shamrock Shake

Happy St. Patrick’s Day! It’s a great day to enjoy a big ole cold Shamrock shake. And a few Irish stouts. But that’s later. For now let’s concentrate on this shake. 
Course Dessert
Cuisine American
Keyword milkshake, mint
Cook Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 534kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the ice cream, milk, peppermint extract, and food coloring into a blender.
  • Blend until smooth.
  • Pour mixture into a large soda glass (frosted is better!).
  • Top with whipped cream and sprinkles.

Notes

Best served immediately.

Nutrition

Calories: 534kcal | Carbohydrates: 56g | Protein: 13g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 237mg | Potassium: 643mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1161IU | Vitamin C: 1mg | Calcium: 465mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Garlic Hummus

After making a delicious roasted red pepper hummus the other day, I decided to make a variation. This roasted garlic hummus was another big hit. Perfect for game-time snacking. I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day. Sure, she ended up with garlic breath. That’s the price you pay for a good garlic hummus!

Roasted Garlic Hummus

Deliciously Garlicky

I roasted the garlic for this roasted garlic hummus in my oven. I’m also a big fan of slow cooker roasted garlic. And if I have a grill fired up, I’ll just throw it onto the grill for a while instead. There is no substitute for it so take the time to do it right. It’s what this hummus is all about.

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Also try my dill hummus.

Roasted Garlic Hummus
Print Pin
5 from 1 vote

Roasted Garlic Hummus

This roasted garlic hummus was a big hit. Perfect for game-time snacking. Hummus holds up great and tastes just as good the next day.
Course Appetizer
Cuisine Mediterranean
Keyword garlic, hummus, roasted
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 126kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Cut about 1/4″ off the bottoms (non-root side) of the garlic, exposing the cloves. Drizzle with a splash of olive oil. Wrap in foil and put into the oven for about 45 minutes or until softened. Remove and let cool. Remove the roasted garlic by squeezing on the garlic bulb.
  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add in the roasted garlic. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve drizzled with oil.

Notes

Serve immediately.

Nutrition

Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Red Pepper Hummus

My wife loves hummus, so for last weekend’s race I made this fantastic roasted red pepper hummus. Hummus is good (and healthy) game-watching food! I don’t think most people think of it that way. They reach for the nacho cheese dip and chips. Or some cheese and crackers. Try this and you’ll be reaching for it instead at the next big game party!

I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day. And the day after that.

Roasted Red Pepper Hummus

Easy. And Delicious.

I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.

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There are a lot of options for roasting red bell peppers. Of course, there’s the oven. I also like Mezzetta’s deli sliced roasted bell pepper strips. And my other favorite, roasting peppers on my Char-Broil Big Easy.

Roasted Red Pepper Hummus
Print Pin
5 from 1 vote

Roasted Red Pepper Hummus

I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.
Course Appetizer
Cuisine Mediterranean
Keyword hummus, roasted red pepper
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Calories 219kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add all but 1 tablespoon of the peppers and process another 1-2 minutes. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve topped with the reserved peppers plus a light drizzle of oil.

Notes

Serve immediately. Store leftovers covered in the fridge.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 856mg | Potassium: 311mg | Fiber: 4g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 2mg

Nutritional values are approximate.

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BBQ Pigs in a Blanket

This is a simple twist to the old classic. BBQ pigs in a blanket will have your party guests wondering why anyone ever made them the ‘old way’. Great BBQ flavor, served up with a nice creamy honey mustard dipping sauce.

BBQ Pigs in a Blanket

A Tasty Twist On The Class

For ‘normal’ BBQ pigs in a blanket, I use Weber’s Original BBQ sauce. Any old-school flavored BBQ sauce works just fine. But for kicked up bites I use a spicier sauce. If I’m serving both spicy and non-spicy I’ll put a little table sign by them. That way people will know which is which.

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Also try my southwestern pigs in a blanket.

BBQ Pigs in a Blanket
Print Pin
4.67 from 3 votes

BBQ Pigs in a Blanket

This is a simple twist to the old classic. BBQ pigs in a blanket will have your party guests wondering why anyone ever made them the ‘old way’. 
Course Appetizer
Cuisine American
Keyword hot dogs, treats
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 199kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Place BBQ sauce and syrup into a small saute pan and heat to a slow boil.
  • Add sausages and heat through, about 5 minutes.
  • Unroll crescent rolls and divide into triangles.
  • Cut each triangle into 3 thin, long triangles.
  • Wrap dough around the weenies and pinch the ends closed.
  • Place on am un-greased baking sheet.
  • Bake 10-12 minutes or until browned.
  • Serve with dipping sauce

Notes

I like to dip these in mustard, BBQ sauce or ketchup. 

Nutrition

Calories: 199kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 689mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Cheddar Ranch Fritos

My goodness, these chips are addictive. I came up with the idea while pondering what we were going to snack on during today’s Daytona 500 race. I remembered back to the awesome Cheddar Ranch Pork Rind Puffs I made recently, and suddenly it hit me to try the same basic approach on Fritos chips. And thus cheddar ranch Fritos were created!

Cheddar Ranch Fritos

Fritos. Elevated.

My wife said that these chips (and the Southwestern Ranch dip I served with them) were some of the best things I’ve made. Like I said, the chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.

Oh, and if you’d rather make these with Fritos Scoops, you’ll definitely want to increase the amount of seasoning.

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Also check out my grilled stuffed Fritos. Fritos are awesome!

Cheddar Ranch Fritos
Print Pin
5 from 1 vote

Cheddar Ranch Fritos

These chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.
Course Appetizer
Cuisine American
Keyword cheddar, corn chips, Ranch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 4kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine seasonings in a small bowl.
  • Place chips into a large plastic bowl. Spray lightly with oil, gently stirring to get good coverage.
  • While stirring the chips, slowly pour in the seasoning mix.
  • Spread chip mixture out evenly onto a baking sheet.
  • Bake for 5 minutes.
  • Let cool completely before serving

Notes

You can substitute Cheetos for a doubly cheesy treat!

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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Chocolate Chip Caramel Bars

There are a few variations on these chocolate chip caramel bars around the web. I don’t think it matters just exactly how you make these. They will be the best little bars you’ve ever had. They are gooey messy, very chocolatey, and just heavenly good.

Chocolate Chip Caramel Bars

Make sure these chocolate chip caramel bars are completely cooled before trying to cut them into bars. I was lucky enough to top my bar with some chopped pecans from my dad’s pecan trees. Some years he has very little nuts, some years lots and lots. This year we were fortunate to have bag after bag of great Georgia pecans!

Also try my chocolate-dipped peanut butter Bugles.

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This recipe is based on a recipe from Deep South Dish.

Chocolate Chocolate Chip Caramel Bars
Print Pin
5 from 1 vote

Chocolate Chip Caramel Bars

These will be the best little bars you’ve ever had. 
Course Dessert, Snack
Cuisine American
Keyword bars, caramel, chocolate
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 240kcal
Author Based on a recipe from Deep South Dish

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Press the cookie down into a 9" x 12" pan, covering the entire pan evenly.
  • Bake for 12 minutes and remove from oven.
  • Meanwhile, put the caramel and half and half into a double boiler and begin to melt, stirring occasionally.
  • Sprinkle the cooked dough with the chocolate chips and return pan to the oven. Bake, a minute at a time, until the chocolates are melted.
  • Use an offset spatula (or the back of a large spoon) to spread the chocolate out evenly over the cooked dough.
  • Pour the melted caramel over the chocolate. Sprinkle with nuts.
  • Place in fridge for an hour or until the caramel has set. Cut into small bars.

Notes

Feel free to substitute walnuts or peanuts for the pecans!

Nutrition

Calories: 240kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 118mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

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