Farm Rich Snacks, Horseradish Dip Recipe and a Giveaway!

Farm Rich Appetizers and dip

Giveaway is now closed!

I served this platter of snacks to my family and they loved it!  I think we had grilled burgers with all of this, but I don’t remember.  The Farm Rich snacks overshadowed the rest of the meal.

Farm Rich asked me to sample several of their many, many frozen snack offerings.  We tried Mozzarella Sticks, Toasted Ravioli, Crispy Dill Pickles and Jalepeno Poppers.

Farm Rich appetizers

 

If you’re hosting a party, these snacks would be perfect.  I put a variety of them on a baking sheet and baked them all together.  I also served two dips with them – pizza sauce and Horseradish Sauce (recipe below).

Let’s talk details for a minute.  The Jalepeno Poppers were surprisingly delicious.  I don’t like my foods too spicy, so I wondered if I would like these, but they are great!  The peppers are on the mild side and the cream cheese that stuffs them cools off each bite.  Crispy coating on the outside is a perfect combination to the soft cheesy inside.

My kids loved the Breaded Mozzarella Sticks.  The cheese was melty and the breading crispy.  These tasted great dipped in the pizza sauce.  A classic!

Have you ever had Crispy Dill Pickles?  I love these little snacks! They sound kind of strange, but they are so good.  I’ve had them dipped in ketchup, but this time I made a homemade Horseradish Dip for them.  I could have eaten and eaten those Crispy Dill Pickles in that dip!

Finally, we tried Toasted Ravioli.  Another winner!  I’d never had Toasted Ravioli before, but it is really good.  The outside is crisp and inside is cheesy.  Different than the Mozzarella Sticks, but perfect for dipping in pizza sauce.

Farm Rich has lots of other snacks to try too: Mozzarella Bites and Meatballs (including gluten-free!), Buffalo Blue Cheese Sticks, Pretzel Crusted Cheddar Cheese Sticks, Potato Stick Crusted Ranch Flavored Cheese Sticks, Chocolate Cream Brownie Bites and Apple Cinnamon Pie Bites.

And if you want something hearty to go with the snacks, try their Smokehouse BBQ items. So many choices!

You can find lots of quick meal and appetizer recipes on the Farm Rich site.  But you much also try this Horseradish Dip, especially with the Crispy Dill Pickles!  Here’s what you’ll need to make it:   [Read more…]

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Homemade Beer Cheese – a Kentucky Favorite

Homemade Beer Cheese

 

Have you ever heard of Beer Cheese?  I’m guessing if you’re not from Kentucky, you probably haven’t.

Beer cheese is a served in local restaurants as an appetizer.  You can also find it in grocery stores, but it tends to be pretty expensive.  The spread is smooth, very cheesy with a small amount of spice.  It’s good on crackers, carrot sticks and celery sticks.  It’s made with a small amount of flat beer.

If you’re looking for a fun dish to have for Derby Day (May 3 this year), consider this easy appetizer.  (But don’t forget about Kentucky Nut Pie, which is a Derby classic!)

You will need a food processor for this recipe.  I don’t have one, so I borrowed from a neighbor.  I think they were happy with getting some of the Beer Cheese in exchange.

Here’s what you’ll need:   [Read more…]

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Chicken Cordon Bleu Sliders

I’ve really been loving hot sandwiches lately. Sandwiches – in general – are always one of my go-tos on busy days, but since it’s been so cold, I’ve been highly favoring hot meals. A nice, toasty sandwich that I can have in hand in just a few minutes? Sounds perfect.

Sliders

These easy sandwiches are actually something I came up with in college – a quick way to feed a crowd. They’ve got the flavors of the fancy restaurant chicken cordon bleu with a fraction of the effort. With only five ingredients, it’s something you can easily pick up to make on your way home from work. I usually serve it along with potato chips and a big green salad for dinner, but these would also make a great munchies for a party.

For these, I bought already-cooked grilled chicken to speed up the prep a little more, but you can cook your own and dice or shred it up.

Here’s what you’ll need:   [Read more…]

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Apricot and Pecan Topped Brie Appetizer (and a Bakeware Giveaway!)

Apricot and Pecan topped Brie

 

 

I’ve been working with Libby’s recently and I was so excited to be asked to create a Thanksgiving recipe using their product.  I chose to use Libby’s apricot halves.  Apricots are a favorite of mine.  I used to eat them with breakfast every day. Yum!

This appetizer couldn’t be simpler to make.  It has plenty of fall flavor too.  Apricots and pecans get spiced up with cinnamon, nutmeg and a splash of vanilla.  The warm fruit tops melty brie for an appetizer that your guests will love!  It will definitely keep them happy and willing to wait a bit longer for dinner.

(I’ve also got a fantastic giveaway at the end of this post, so keep reading!)

Here’s what you’ll need to make the appetizer:   [Read more…]

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Easy Homemade Salsa

A note from Tiffany: This is a post from contributing writer, Rachael. It’s been a while since she’s had a recipe post for us, but she is the one who puts everything together for the Traditional version of the Weekly Meal Plans. Rachael and her family lost their home to fire on Saturday. Thankfully, they are all safe. Please keep Rachael, her husband and their two little ones in your prayers. They are hanging on to this verse. “Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.”
—James 1:2–4

EasyHomemadeSalsa

Want to know why I will never buy salsa again? That’s easy – it’s because I will always make it myself from here on out!

Recently a good friend of mine passed along a salsa recipe. You can find that recipe here. I tweaked the recipe and love how it turned out so I had to share with you.

Here is my recipe but just know you can customize it completely to fit your needs. You could skip the jalapeno if you don’t like spicy. You could add black beans or corn to have a different spin. If you like it chunky just add an extra can of diced tomatoes at the end. So many ideas!

Easy Homemade Salsa

What you need:

  • 1 can of whole tomatoes 28 – 32 oz, drained
  • 1 red onion, quartered
  • a couple garlic cloves whole or minced (whatever you have)
  • 2 Tbsp of lime
  • 2 tsp of salt
  • 2 tsp of cumin
  • a large handful of fresh cilantro (I used almost a whole bunch)
  • 1 can of jalapenos (I used a 4 oz can)

What to do:

Put everything in a food processor and blend until consistency is like you prefer. Serve chilled!

Note – this salsa is best once it sits together a bit in the fridge. Also, I not sure how long it lasts but it has been gone in 4-5 days in my house.

Easy Homemade Salsa
Ingredients
  • 1 can of whole tomatoes 28 - 32 oz, drained
  • 1 red onion, quartered
  • a couple garlic cloves whole or minced (whatever you have)
  • 2 Tbsp of lime
  • 2 tsp of salt
  • 2 tsp of cumin
  • a large handful of fresh cilantro (I used almost a whole bunch)
  • 1 can of jalapenos (I used a 4 oz can)
Instructions
  1. Put everything in a food processor and blend until it's the desired consistency you like best. Serve chilled.

Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

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How to Keep Guacamole from Turning Brown

You know how you have to eat all the guacamole as soon as you make it so it doesn’t go brown?

Of course, we tend to eat all the guacamole anyway, because we love it.

But if you’re fortunate enough to have some leftover, or you want to make it a little bit ahead of feasting time, here’s a great tip for you.

How to Keep Guacamole from Turning Brown

How to Keep Guacamole from turning brown

 

The main reason the guac turns brown is because of the contact with air.  So you need to try to keep any air from getting to it.  I have heard of people brushing the guacamole with oil, but I like this method better.

Put the guac in an air tight container.  Smooth the top with a spoon as best you can.  Then place a piece of plastic wrap over the top.  Be careful to get it covered snuggly, so there are as few air pockets as possible.  Then pop the lid on the container and refrigerate.

The container in the photo above is over 24 hours old.  It still looked and tasted fresh.

If you’re looking for a recipe for Homemade Guacamole, here you go.  The photo isn’t great, but the recipe is!

Happy snacking!

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Chocolate Dipped Banana Pudding Pops

Welcome to new contributing writer, Angie from Big Bear’s Wife!  I got to meet Angie in person at the Food Blog Forum conference in Disney World, where we chatted over Monsters Inc. cupcakes.  I’m excited to have Angie sharing recipes with us here.  And these Chocolate Dipped Banana Pudding Pops look right up my alley!

These Chocolate Dipped Banana Pudding Pops have become one of my recent “go-to” snacks and they’re so easy to make. I’ve always been a fan of popsicles.  I remember having the molds as a kid and making popsicles with anything I could get my hands on.

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Kool-aid pops, fruit juice pops and pudding pops where stuffed into every section of our freezer. Banana pops were one of my favorite flavors growing up! Do you remember those? The banana pops with the two sticks that broke apart in the middle. I think they were made like that so that you could share, but I’m not sure if I ever wanted to share my banana pops. They where the “King” of all popsicles in my eyes.

I love banana pudding and the combination of chocolate and banana is just the perfect match, so it was only a matter of time before I combined them together into this frozen treat! These come together in a flash with the longest part of the whole process being the wait for them to come out of the freezer. Plus, you only need 4 ingredients to make these beauties happen: Banana Pudding Mix, Milk, Chocolate Magic Shell and Crushed Vanilla Wafers.

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The banana pudding freezes but still remains pretty creamy, the chocolate shell hardens in seconds and the crushed vanilla wafers add the perfect “banana pudding touch”! Where I’m from, banana pudding isn’t banana pudding without vanilla wafers!

EAH3

 

Chocolate Dipped Banana Pudding Pops

Serves: 4-8 (depending on size of molds)

Ingredients
  • 1 large box banana creme pudding mix
  • 3 cups cold milk
  • 1 cup chocolate magic shell
  • 10 vanilla wafers, crushed
  • Popsicle Molds
Instructions
  1. In a large bowl, mix together the pudding mix and cold milk. Whisk the pudding mix for about 5 minutes, until it starts to thicken.
  2. Carefully pour the banana pudding into the popsicle molds and insert popsicle sticks.
  3. Place into the freezer for 3-4 hours or until frozen)
  4. Once frozen, remove pops from freezer.
  5. Working one at a time, carefully run the mold under warm water to loosen the pop. Remove the pop from the mold.
  6. Dip the pudding pop into the chocolate magic shell.
  7. Immediately sprinkle with crushed vanilla wafers.
  8. Repeat until all pops are complete.

Looking for more recipe packed with banana flavor? Check out Ingredient Spotlight : Bananas (2012)

Angie is a contributing writer for Eat at Home. She lives in VA with her husband (BigBear) and their 4 dogs (who might as well be their children)!  She blogs over at BigBearsWife.com about her favorite recipes, love of travel and she even throws in a few crafts here and there.You can also find her on FacebookTwitter and Pinterest

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Copy-Cat Burger King Cini-Mini Pull-Apart Rolls

cinimini side view EAH

These copy-cat Burger King Cini-Mini Rolls are so easy and quick.

Last weekend, I wanted to make a special breakfast for the kids, but I didn’t actually feel like cooking. Does that ever happen to you?! I was so tired from being up most of the night with a sick child, but I wanted my other kids to have something other than cold cereal. So, what’s the answer when you find yourself in that dilemma? Canned biscuits to the rescue!

cinimini collage EAH

I had quickly dismissed the idea of homemade cinnamon rolls….just too much work….when I remembered I had a can of biscuits in the fridge. In just a few simple steps, I had a yummy breakfast treat that had my girls super excited. (My little boy was still sick, so he missed out this go round, but they are so easy, I know we will be making them again!)

cini mini pull aparts2 EAH

They are reminiscent of monkey bread, but with a lot less sugar and butter.  I like to save ooey, gooey buttery Monkey Bread for special occasions!  My oldest said they were a lot like Cini Minis from Burger King, hence the name!

Cini-Mini Pull-Apart Rolls
Ingredients
  • 1 can of biscuits
  • butter spread
  • brown sugar
  • cinnamon
Instructions
  1. Flatten each biscuit to approx ½ inch thickness.
  2. Spread each biscuit with butter.
  3. Sprinkle brown sugar over butter.
  4. Sprinkle on cinnamon.
  5. Roll each biscuit into a 'cylinder' shape.
  6. Cut each rolled biscuit into 3 equal pieces.
  7. Place each mini roll (fold side down) into buttered cake pan.
  8. Bake at 350 degrees until biscuits are golden brown. Approx 10 mins for my biscuits.
  9. Carefully flip biscuits onto plate.
  10. Serve with icing for dipping, if desired.

You can see the steps and ingredients I used in the second picture above. The amounts of butter, brown sugar, and cinnamon are going to vary depending on your tastes. I used large Grands reduced fat biscuits, that come 8 in a tube, and opted to use a brown sugar/Splenda blend and Smart Balance Light butter spread.  For the brown sugar and cinnamon, I just sprinkled some on, without measuring…I told you this was an easy recipe!  A simple icing would be fun for dipping too.

cinimini pull aparts4 EAH

Whip these up, or even better, supervise while the kids do it! Then, sit back and enjoy…and you don’t even have to worry about super sticky fingers and faces once the kids are done! Well, I’m not making any promises on that one ;-)

If you want to discover lots of other uses for canned biscuits, check out a previous (and extremely popular!)  Ingredient Spotlight  on the subject.

KimM is a contributing writer for Eat at Home. She has three children, ages 12, 10 and 5; 2 fur babies, and blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

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Death by Chocolate Brownie

Calling all chocolate lovers! This recipe is for YOU! I am a huge chocolate fan, and so is my mom, so this past Mother’s Day I wanted to have something super chocolate-y just for us.

Death by Chocolate Brownie

I succeeded. This was a chocolate lover’s dream. Ghiradelli Dark Chocolate Brownie mix (includes chocolate chips in the mix) – topped with semi-sweet chocolate chips, crushed Oreos, more chocolate chips…and a drizzle of caramel. BOOM! Death by Chocolate Brownie.

Oreo Brownie

My mom was pretty happy. I even apologized to my siblings, for I knew it would make me the favorite child :-)

Death by Chocolate Brownie
Ingredients
  • 1 box brownie mix (8x8 or 9x9 size) *plus ingredients called for on box
  • 1 cup chocolate chips, divided
  • 2 cups Oreo cookies, roughly chopped
  • Caramel ice cream topping (optional)
Instructions
  1. Prepare brownies according to package directions.
  2. Remove brownies from oven and let cool for 5-10 mins.
  3. While still warm, top with ½ cup chocolate chips.
  4. Sprinkle crushed Oreos on top and lightly press down.
  5. Sprinkle remaining ½ cup chocolate chips over Oreos.
  6. Drizzle with caramel topping (or melted white chocolate), if desired.

The heat from the brownies slightly melts the chocolate, which acts as the “glue” to hold the cookies in place. Allow brownies to cool completely before cutting. Enjoy!  We sure did!

*Quick tip – I used the the mini Oreo cookies that come in a bag, so I just opened the bag to let out the air, resealed, and used a rolling pin to break up the cookies.

The great thing about this recipe is that the options are endless! I have so many varieties floating through my head now…like replacing the Oreos with Nutter Butter cookies; or replacing the chocolate chips with peanut butter chips; and I’m sure you all can think of lots more – be sure to let me know!

About KimM – I’m a chocolate loving mother of three. My blog, Makin’ it Mo’Betta is dedicated to my adventures in the kitchen as I deal with food allergies, diabetes, tween sass, with some fun giveaways and reviews thrown in the mix!  Join me on Facebook, Twitter, and Pinterest too!

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Magically Delicious Cereal Treats

With St. Patrick’s Day right around the corner, I decided to make a themed treat for my kids.  I thought I was being very original in using Lucky Charms cereal (because what says St.Patrick’s Day more than a leprechaun and green clovers, right?!)  Turns out, this has been done many times before. Oh well, I thought I was being creative!

I made these just like traditional rice cereal treats, except I browned my butter.  I’ve discovered that brown butter is truly amazing stuff.   [Read more…]

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