recipe Archives - Page 203 of 206

Halloween Bark

It’s that time of year. Time for a good ole Halloween bark. Make it for Halloween or fall, it’s just good stuff. Just add whatever you want into it. It’ll be gone fast. Maybe next time I think I’ll add a few handfuls of my dad’s pecans.

Leftover Halloween Candy? Not Any More!

I’ve found that Halloween bark is a great way to use up leftover Halloween candy, though we usually don’t have much leftover candy if you don’t count what I’ve hidden for our own personal use. But sometimes the weather turns and we have lots and lots leftover. So, we just crumble it or chop it into the bark and chow down.

I used corn Chex cereal when I made this treat.

Chex Wheat Breakfast Cereal, Made with Whole Grain, Homemade Chex Mix Ingredient, 14 OZ

For St. Patrick’s Day I like to make my grasshopper thin mint bark.

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5 from 1 vote

Halloween Bark

Candy corn, chocolate candies, pretzels… throw in whatever you want!

Course Appetizer

Cuisine American

Keyword Halloween, treats

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 181kcal

Author Adapted from Plain Chicken

Equipment

Mixing Bowl

Ingredients

12 ounce white chocolate chips
4 cups Corn Chex cereal
2 cups bite-size pretzels sticks or twists or whatever you find
1 cup candy corn M&Ms
1 cup candy corn or Autumn M&Ms
¼ cup sprinkles orange and black

Instructions

Melt chips per package instructions in a medium bowl.
In a large bowl, combine all but the sprinkles.
Pour melted chocolate over mixture.
Stir to combine. Hurry, but don't rush so much as to break the pretzels and cereal.
Spread out onto a large sheet of wax paper.
Sprinkle with sprinkles and let cool and set for 30 minutes.
Break into bite-sized pieces and serve.

Notes

Also great with roasted pecans or peanuts!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Smoked Pulled Pork Po Boy

One of my favorite things to throw on the smoker is a pork butt. Pulled pork is well worth the time it takes to make. I made a big batch of BBQ the other day. Now, usually, I’ll throw it on a bun with some BBQ sauce. Or I’ll even put it in a baked potato (soooo good!). This time, I went with a smoked pulled pork po boy.

I Have To Have Slaw

You can pretty much throw anything on a smoked pulled pork po boy and it’ll be good, but start with good BBQ and you end up with a fantastic sandwich! And don’t forget the slaw. That coolness, that crunchiness, that’s what makes a good sandwich great. As does the messiness. A great sandwich makes a mess when you pick it up and take a bite. The juices have to run down your arm and onto your plate. Or into your lap. An ingredient here, an ingredient there will fall out onto your lap. You pick those up, get some of the juices from your plate on them, and into your mouth they go. Hey, I know it’s not pretty. It’s not supposed to be.

Amazon Fresh – Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)

Also try my slow cooker New Orleans roast beef po boy.

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5 from 1 vote

Smoked Pulled Pork Po’Boy

Great po’boy!

Course Main Dish

Cuisine American

Keyword pulled pork, sandwich

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 160kcal

Author Mike

Ingredients

2 loaves French bread halved lengthwise
1 cup Kaw-Cajun Comeback sauce or more, or your favorite remoulade
1 pound pulled pork BBQ
1 pound slaw mix broccoli slaw mix works great too!
1 jar coleslaw dressing regular or Southern

Instructions

Lightly toast the bread, if desired.
Slather the bread halves with the Comeback sauce. Don’t be shy with it, either.
Add the pulled pork.
Add the slaw.
Cut into each loaf into 3 sandwiches and serve.

Notes

You can substitute mayonnaise for the Comeback sauce.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Mini-Corn Dog Muffins

I ran across this great idea for a football game-watching snack from the Plain Chicken blog, one of my absolute favorite places to go on the web. These mini-corn dog muffins are very easy to make and they will disappear very quickly. Because they’re not only fun, they taste great!

Get To Dippin’!

You can use whatever dipping sauces (or just ketchup) that you have on hand for these mini-corn dog muffins. I threw together a quick-and-easy, but delicious, maple honey mustard sauce that came out fantastic. Keep the mini theme going with some mini baked ham and Swiss sandwiches and mini cinnamon rolls!

Amazon Fresh, Golden Honey, 12 Oz (Previously Happy Belly, Packaging May Vary)

Change things up by using something other than hot dogs. I recommend Andouille sausage for a nice spicy Cajun spin!

You’ll also love my mini corn dogs.

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4 from 1 vote

Mini-Corn Dog Muffins

Great little appetizer bites!

Course Appetizer

Cuisine American

Keyword corn dogs, muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings bites

Calories 75kcal

Author Adapted from Plain Chicken

Equipment

Mini Muffin Pan

Ingredients

8 hot dogs cut into 1″ pieces
2 eggs
1 ¼ cup buttermilk
⅓ cup honey
1 stick unsalted butter melted
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon Creole seasoning
1 green jalapeno minced (optional)
1 red jalapeno minced (optional)
1 ¼ cups cornmeal
Dipping sauces ketchup, BBQ, or this maple honey mustard

Instructions

Preheat oven to 400 F.
Spray two mini-muffin pans (24 muffins each) with non-stick spray.
Whisk together the eggs, buttermilk, honey and butter in medium sized bowl.
Slowly whisk in the flour, baking powder, Creole seasoning, jalapenos, and cornmeal. Stir until smooth.
Place one tablespoon of the mixture into each muffin cup. Then, push a piece of hot dog down into the middle of each cup.
Bake 10-15 minutes or until golden.
Serve with your favorite dipping sauces.

Notes

It may seem odd but I also like to dunk these in Ranch dressing.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Maple Honey Mustard Dipping Sauce

If you like the twang of mustard with a hint of sweet, then this maple honey mustard dipping sauce is the sauce for you. Keep that bottle of ketchup in the fridge. Try something new. Although the recipe calls for Dijon, you can use any of your favorite mustards. We’ve found Creole and spicy mustards to be great too!

Dip Everything You Can Think Of!

We use this maple honey mustard dipping sauce for dipping chicken fingers and corn dogs and yes, even French fries. For a little more kick, add some hot sauce. But whatever you do, make sure you use real maple syrup. The fake stuff isn’t actually maple syrup, it’s made from corn syrup. Only the real stuff has that true maple flavor.

Grey Poupon Dijon Mustard (8 oz Jar)

Also try my mango-basil dipping sauce.

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4 from 1 vote

Maple Honey Mustard Dipping Sauce

If you like the twang of mustard with a hint of sweet, then this maple honey mustard dipping sauce is the sauce for you.

Course Sauce

Cuisine American

Keyword dipping sauce, honey, mustard, sweet

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cup

Calories 283kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

⅔ cup Dijon mustard
2 tablespoons maple syrup
1 tablespoon honey

Instructions

Combine all ingredients.
Refrigerate for 1 hour before serving.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Tiny Tim’s Sub

I recently posted about one of my favorite places to eat back in my college days, Tiny Tim’s Pizza on the square in Fayetteville, Arkansas. My go-to sandwich there is the Tiny Tim’s sub. I’ve been hankering for one ever since I finished the last one, so I decided to make a clone of it. Though it’s not a complicated sandwich, it’s mighty good. I miss my days at Tiny Tim’s. This sandwich brings back great memories for sure!

The Keys To Sandwich Success

There are three things that make this Tiny Tim’s sub my favorite. First, the spicy pepperoni. Second, the delicious Canadian bacon. And last, of course, the Italian dressing. I couldn’t find creamy Italian dressing in my local grocery store, so I ended up making some from this recipe here.

Claussen Kosher Dill Pickle Spears, 24 fl. oz. Jar

I like to make my own Canadian bacon. It really makes this sandwich even more amazing!

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5 from 1 vote

Tiny Tim’s Sub

My remake of the classic Tiny Tim’s sub.

Course Main Dish

Cuisine American

Keyword chicken sandwiches, Italian, submarine

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 586kcal

Author Mike

Ingredients

3 Hoagie buns
4 ounces sandwich pepperoni not the small pepperoni used on pizzas
6 slices Swiss cheese
5 ounces Canadian bacon finely chopped
2-3 tablespoons Creamy Italian dressing or use store-bought
handful lettuce shredded
Plain potato chips for serving
Dill pickle for serving

Instructions

Lightly toast the buns under your broiler.
Divide the pepperoni between the 3 bun bottoms.
Top with one slice of Swiss.
Add the Canadian bacon.
Slather the top half buns with the dressing.
Add the remaining cheese to the top buns.
Put under the broiler, open-faced, until lightly browned.
Top with lettuce and serve with chips and pickles.

Notes

Serve and eat with a smile.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Creamy Italian Dressing

I needed creamy Italian dressing for a recipe I was making. I searched all over my local grocery store and couldn’t find any. I ran across this simple yet tasty version that goes great on sandwiches or salads. Yep, I said ‘sandwiches’. One of my favorite sandwiches uses a variation of this dressing instead of mayonnaise. For some reason the thought of that had never occurred to me. I wish it had because this really changes any sandwich… for the better.

Give It A Rest

This creamy Italian dressing really needs to sit overnight in the fridge to “get happy”. The spices need to have time to flavor it. Make sure that you give it a really good shake or two before serving.

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

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4 from 1 vote

Creamy Italian Dressing

Course Dressing

Cuisine American

Keyword creamy, homemade salad dressing, Italian

Prep Time 5

Cook Time 5

Fridge 4

Total Time 10

Servings

Calories 1596kcal

Author Mike

Equipment

Blender

Ingredients

1 cup mayonnaise
½ small onion rough chopped (see instructions)
2 tablespoons red wine vinegar
1 tablespoon white sugar
¾ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Instructions

Combine the mayo, onion, and vinegar in a blender and blend until smooth. Season with remaining ingredients.
Note: Onions obviously vary in size. Start with a little of the onion and taste as you go. You might use more or less than a half of the onion. You may also have to adjust the spices, to taste. It all depends on how strong and big the onion is that you are using.
Place in a covered container.
Let rest in the fridge for at least 4 hours before serving.

Notes

Stir again before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Bean Salad

Well, this was supposed to be a garden bean salad, but thanks to the bad drought this year, beans are hard to find. So, I used canned beans instead. I was very happy with the results. Delicious beans and crunchy onions, all in a tangy vinegar dressing.

Kinda Like My Mom’s Bean Salad

You can pretty much use whatever beans you like or have on hand. Just make sure that you rinse them well first. And then drain them well. You want to get rid as much of the liquid as you can.

This salad is very much like my mom’s salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.

Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack

I also love making (and devouring) my 7-bean salad.

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5 from 1 vote

Bean Salad

This salad is very much like my mom’s bean salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.

Course Side

Cuisine American

Keyword bean salad

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 116kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

½ medium red onion diced
¼ cup apple cider vinegar
2 teaspoons sugar
¼ cup extra-virgin olive oil
15 ounce cut green beans canned, rinsed and drained
15 ounce wax beans canned, rinsed and drained
15 ounce light red kidney beans canned, rinsed and drained
2 tablespoons fresh parsley finely chopped
kosher salt
ground black pepper

Instructions

Place the onion in a bowl of water and soak for 10 minutes. Drain well.
In a small bowl, whisk together the vinegar, sugar and 1/2 teaspoon of salt. Drizzle in the oil while still whisking.
Place the beans in a large bowl. Add in the onions and dressing. Mix well. Sprinkle with the parsley and season with salt and pepper.
Let set at room temperature for 1 hour, stirring occasionally, before serving.

Notes

Refrigerate any leftovers. Stir before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Grilled Hobo Packets

I was surprised as to how well these grilled Hobo packets came out. The first time I made them, they were a little bland, so I made a few changes the second time and they turned out great! This does not have to be a follow-the-recipe recipe. You can pretty much go with whatever ingredients you have available. Use dark meat chicken instead. Or smoked sausage. Don’t like squash? Leave it out. It’s just not that picky of a recipe and it’s hard to make it come out tasting bad.

Dinner In A Packet

These are very easy to make and cook (I made them on my trusty Weber grill!). They’re perfect for a hot evening when you don’t want to heat up the house – everything is in one simple packet. The flavors all meld and get happy inside as they cook. You can leave out what you don’t want and add more of what you do want. Just don’t forget the Cajun seasoning. And depending on how much liquid cooks out of your vegetables, you might find yourself adding a bit more of the dressing. Just be careful opening the packets, as the steam is hot (it is steam after all!).

Weber 3 Piece Stainless Steel Premium Tool Set, Black

Here are some of our other favorite meals-in-packets:
BBQ Hobo Packets
Breakfast Hobo Packets
Garlic shrimp packets
Grilled Hobo Packets Version 2.0
Spicy Hobo Sausage Packet Sandwiches

Print Pin

5 from 1 vote

Grilled Hobo Packets

These are very easy to make and cook. They’re perfect for a hot evening when you don’t want to heat up the house – everything is all in one simple packet.

Course Main Dish

Cuisine American

Keyword grilled, packets

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 259kcal

Equipment

Mixing Bowl

Ingredients

1 pound summer sausage or smoked sausage, cut into bite-sized pieces
4 medium potatoes cut into 1/2″ cubes
1 head green cabbage shredded
1 large sweet onion cut into chunks
1 medium green pepper chopped
1 medium sweet red pepper chopped
1 medium zucchini sliced
1 medium squash sliced
1 pound chicken tenderloins or breast, cut into bite-sized pieces
2 medium tomatoes cut into wedges
½ stick butter cut into cubes
4 cloves garlic minced
Cajun seasoning to taste
Italian salad dressing

Instructions

Set up your grill for indirect cooking.
Tear off 4 large sheets of aluminum foil.
Combine all the but the seasoning and dressing in a large bowl.
Toss to mix.
Divide the mixture between each piece of foil, creating a pile in the middle.
Season each packet with the Cajun seasoning (and/or salt and pepper) and seal well.
Place over medium high heat and cook 20-30 minutes or until the potatoes are tender and the chicken is done.
Serve drizzled with a little dressing.

Notes

Serve with extra dressing on side just in case.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Smoked SPAM

I fired up my smoker the other day. I was going to smoke a big chub of bologna. I figured I might as well throw a few bricks of SPAM on there too. There was plenty of room. I’m a big fan of not wasting space on a smoker. It’s already lit, why waste it? I haven’t had SPAM in like 100 years, and I’ve heard that smoking it makes it even better, so I figured… why not? Well, believe me, smoked SPAM is awesome!

A Blank Canvas For Flavors

I tried this two ways. One I just scored the SPAM and sprinkled it with Dizzy Pig Swamp Venom before putting it onto the smoker.

The other SPAM was scored in a checkerboard pattern. It expanded sort of like a Bloomin’ Onion. I then inserted some pineapple chunks and onto the smoker it went! Yum! Either way is fantastic. You can’t go wrong with smoked SPAM.

Weber Deluxe Grilling Basket

Also try my cedar planked SPAM and SPAM burnt ends.

I like to get my smoker going using my homemade fire starter cubes.

Print Pin

5 from 1 vote

Smoked SPAM Two Ways

Smoked SPAM two ways!

Course Main Dish

Cuisine American

Keyword smoked, SPAM

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 232kcal

Author Mike

Ingredients

Instructions

Heat your smoker to 225 F.
Score one block of SPAM from side-to-side, about halfway through. Sprinkle with rub.
Score the other block in a checkerboard pattern. Sprinkle with rub.
Smoke for 2 hours. Insert pineapple chunks into SPAM with the checkerboard pattern.
Smoke another hour.
Slice the SPAM without the pineapple and serve on sandwiches. (You can also brown them a bit in a skillet or on the grill first).
Serve the SPAM with pineapple as an appetizer with crackers.

Notes

I used regular SPAM but other flavors would be great too!

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Deviled Egg Salad

I love deviled eggs. I love egg salad. Now I can have them both in a deviled egg salad. And I don’t actually mind making them even if peeling the eggs can take a while when you’re making a big batch. This recipe from Simply Recipes takes all of the classic flavors of deviled eggs and puts them into a great salad.

I Am Hard-Boiled Egg Challenged

I recently bought an egg cooker. To be honest, I had no hopes of it working. But it does! It makes hard-boiled eggs (and other styles) perfectly every time. I was shocked. The model I have is no longer available. The one below is similar and has a few cool features that mine does not. This little device keeps me from embarrassing myself when I mess up making hard-boiled eggs. It’s worth every penny!

DASH Electric Rapid Egg Cooker for Hard Boiled/Poached/Scrambled Eggs or Omelets with Auto Shut-Off Feature, Black, 7 Egg Capacity

Also try my cool-and-crunchy egg salad.

Print Pin

5 from 1 vote

Deviled Egg Salad

This recipe from Simply Recipes takes all of the classic flavors of deviled eggs and puts them into a great salad.

Course Side Dish

Cuisine American

Keyword deviled, eggs, salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 241kcal

Author Simple Recipes

Equipment

Ingredients

12 large eggs
¼ cup green onion chopped
½ cup celery chopped
½ cup red bell pepper chopped
3 tablespoons Dijon mustard
⅓ cup mayonnaise
1 tablespoon white wine
hot sauce a few shakes
¼ teaspoon paprika
kosher salt
ground black pepper

Instructions

Boil the eggs.
Peel and chop.
In a large bowl, place the eggs, green onion, celery, and red bell pepper.
In a small bowl, combine the mustard, mayonnaise, wine, and hot sauce.
Season with salt and pepper.
Fold the dressing into the eggs mixture.
Chill for at least 2 hours.
Serve sprinkled with a little paprika.

Notes

Best served nice and cold.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)